I used the Wilton class buttercream with milk instead of water and 1/2 butter 1/2 crisco instead of all crisco. It iced the cake pretty well, but not as good as the all crisco. I can get super smooth with crisp edges with the class buttercream. I don't think I'll use it for decorations again though.
If you guys are using the all-crisco recipe as-is but substituting half of the crisco with butter, you're not taking into consideration that butter is comprised of up to 16% water. You must compensate by reducing your liquid additives (water, milk, cream, whatever you use).
I use the half-and-half for EVERYTHING and there is not a single technique that cannot be piped just as beautifully and with the same strength and stability as an all crisco-recipe.
This is exactly why I don't add the total amount of liquid all at once. I use 1.5 c butter and 1 c hi-ratio. I mix it with my flavoring and then see what it looks like. If necessary--I will add 1-3 T whipping cream. (It usually ends up being 1.5 to 2.) Of course, I'm also one of those people who doesn't really "measure" anything when I cook.
I don't have any trouble with this recipe even though it is comprised of more butter than shortening. I don't overfill my bags and work pretty quickly.
Lisa
Oh wise and wonderful SquirrellyCakes,
What is your variation of the best buttercream recipe? I'd love your recipe. I think it's fair to say that your input on this website is invaluable to us all.
Thanks,
Joan
Heehee, not wise and wonderful, but Squirrelly I am, haha!
Here is what I use, I recently started adding an additional 1/2 tsp. of vanilla, so I am using 1 1 /2 tsp. instead of 1 as I used to.
Variation on Wilton's Buttercream Icing
1/2 cup salted butter, softened
1/2 cup Crisco shortening, softened
1 1/2 tsp. vanilla extract, I use the regular vanilla, you can use the clear
5 cups of sifted before you measure icing sugar (also called powdered sugar, 10 x sugar, confectioner's sugar)
2 tbsp. whipping cream, unwhipped
Whole Milk to thin
With paddle attachment, beat butter on low. Add Crisco and continue beating on low. Add vanilla and beat. Add 1 cup of sifted icing sugar at a time beating until well mixed. Add cream. Continue beating until well mixed. I turn it on medium for a short time. Then add whole milk to thin. Stores in the refridgerator for up to 2 weeks but make certain your expiry dates on your milk, cream and butter, if there is one, are well within this timeframe. I store in doubled freezer bags like Ziploc brand or in Ziploc plastic containers sealed in plastic bags to avoid any transferance of food odours. I prefer to make it up a week before a wedding cake is going to be decorated.
Hugs Not So Wise Or Wonderful Squirrelly Cakes
Hey, Boyd-
Just finished first class of course II and boy am I excited-2 weeks without buttercream! And no cakes to bake (well, except my mother's birthday cake)!
Anyway, the 1/2 butter class recipe I used worked quite well. Decorating with it, though, I will probably only use small amounts of icing at a time, since the butter will melt from your hand warmth pretty quickly.
Ali
Gosh I don't think it looks bad at all.. Your roses still look like roses and I am sure your mom loved it.. I think if you used Squirrellycakes recipe next time everything will be a breeze.. 
Happy baking.
Liz
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