I have been extremely doubtful about the shortening-based buttercream recipes. I'm a newbie here on decorating, but not on baking. All of the hundreds and hundreds of cakes I've baked have always had frosting with just butter in it. The one cake I made since starting on my decorating quest was made w/ Edna's cream cheese buttercream recipe, and I thought it was pretty good.
Tonight I made Sugarshack's buttercream recipe, which is made w/ all hi ratio shortening, of course. I was very wary, but had decided I wanted to try it. I was pleasantly surprised! I did as mamarobin suggested, and I beat just the shortening for 15 minutes before adding any ingredients. It was as smooth as satin (the finished product), and the flavor was much better than I'd expected. I do wish I'd remembered to add salt to the warm liquids, but I'll do that on the next batch. This looks like it will work really well for decorating, and it has NO greasy taste or feel at all. Nice job, Sugarshack! It's a great recipe!
You can find Sugarshack's Buttercream and Indydebi's Buttercream receipes in the "most saved" receipes here on cc. I use Indydebi's and it's awesome as well. Like KayMc said I beat my shortening 15 minutes before adding any other ingredients and warm my milk before adding. It isn't necessary it's just something that I do.
I always sift my powdered sugar as well.
I just posted this in another section, hands down Sugarshack's recipe is picked 98% of the time at my tastings....and I always offer hers, an all butter recipe, and IMBC.....I was shocked at first, but I now know folks just love it - it is my best seller here.
THANK YOU SHARON!! 
I just switched to Sugarshacks this past winter. Now summer is coming very soon, and we are hot and humid in the summer. How does it hold up to heat and humidity if there is an outdoor event?
TNT - when I first started using it here in Ohio, I made a cake, iced it, and set it outside in 95 degree heat with about 85% humidiity, and it held perfectly. I LOVE it! And NO, I don't add any salt to the recipe I have from sugarshack that I use.
I just posted this in another section, hands down Sugarshack's recipe is picked 98% of the time at my tastings....and I always offer hers, an all butter recipe, and IMBC.....I was shocked at first, but I now know folks just love it - it is my best seller here.
THANK YOU SHARON!!
WOW this really says something!
no I don't use salt either
I did it because I had to be SURE it would hold. I had several outdoors weddings and I needed a buttercream that could take the heat and humidity. I am guessing since it comes from New Orleans, it HAS to be able to do that! 
I don't use any other buttercreams for outdoors weddings. Period.
Wow 98% of the time is pretty amazing. I haven't tried this icing but now I want to I wish I knew where I could get hi ratio shortening locally. Shipping is just killer on these heavy shortenings and fondants - and I'm just a newbie so I don't order big quantities. I'm not selling - just making for fun so I eat the expense - literally - and figuratively 
Wow 98% of the time is pretty amazing. I haven't tried this icing but now I want to
I wish I knew where I could get hi ratio shortening locally. Shipping is just killer on these heavy shortenings and fondants - and I'm just a newbie so I don't order big quantities. I'm not selling - just making for fun so I eat the expense - literally - and figuratively
Where are you? I am in Canada and I was able to order 5 lbs within province. I also found a restaurant supply store open to the public that will be carrying it. You just have to look around.
100% of my cutsomers choose my recipe. Of course it is the only one I offer! Tee hee hee
I have never made Debi's but I have a hunch hers and mine are similar in texture and performance....
Quote by @%username% on %date%
%body%