I normally use the buttecream icing recipe that has just crisco in it. I noticed my icing always looks real wet or greasy. Should I try the buttercream that uses half butter and half crisco? Will that make it not look so greasy or does that not have anything to do with that? I just notice everyone's icing looks dryer than mine does...if that makes any sense!? I hope someone can help explain to me why my icing looks "greasy". Thank you!
I also noticed using the crisco buttercream that it is hard to get the icing to "crust over" so if I use the 1/2 crisco and 1/2 butter recipe will it crust better?
I'm a 100% Crisco buttercream person. I, too, don't know why your icing would look greasy. I use about 1-1/3 cups of Crisco to 2 lbs of powdered sugar with about 1/3 cup of milk (plus vanilla). Mine crusts beautifully (even with the cake sitting outside in 90+ degree heat and excessively high Indiana humidity --- no melting! 
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