I tried Indydebi's Crisco icing recipe this weekend and although I got raves about it, I still really like my buttercream recipe. I must be extra sensitive to the shortening taste because it didn't seem to bother anyone else.

I know buttercream doesn't hold up well to the heat so what I'd really like to know is if it would work well with the heat if I used the buttercream for the filling on a tiered cake and then used Indydebi's recipe for the crumcoating so the fondant will adhere better. Has anyone done this?