I normally make the Wilton buttercream icing, but have found I have to add more vanilla and butter extract than the recipe calls for to get the crisco taste out of your mouth. Now, I think it is getting too sweet though so I have been researching other icings. I found the indybebbie (gosh I can't remember if that is how you spell it) buttercream and everyone seems to rave about it. My fear is though that it is made with milk. The wilton icing stays good for long periods b/c there is nothing perishable in it and does not require refrigeration.
For anyone who uses this icing, how long will it stay good and does it need to be refrigerated? I want to try it, but only if it is going to stay fresh.
IndyDebi. 
The amount of the sugar in the icing acts as a preservative, so you can use milk with out any issues. You could also use water in place of the milk, or do like they do in SugarShack's icing and use powder cream mixed with water.
Most American buttercreams are good out on the cabinet, for a week or two. I personally try to store them in the fridge or even freezer, if I know there will be some time between cakes.
Sometims you have to tweak the ratios. If it's too greasy, add a little more sugar until it doesn't leave the film. If it's too sweet, add a bit more shortening or real butter to cut the jaw clenching sweetness. I have found that certain shortening brands do require more or less sugar than the recipe states. I no longer use a recipe and havent't in 8 or so years (been doing them for 10), I do it by looks and taste.
If possible you should try hi-ratio shortening in place of Crisco. I know you will be pleasantly surprised at the difference.
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