Hi try wilton recipe. http://www.wilton.com/recipe/Buttercream-Icing/ 
Thanks for your input but I already tried wiltons, edna from YouTube, Winbeckler, Indebys, and the extra special with whipping cream and I did not like any of them. I am looking for something that t creamy, not too sweet, that can stay out at room temperature, and that it does not taste nor feel greasy.
this is a very YUMMMMMY one
http://cakecentral.com/recipe/2-icing
The best buttercream I've ever tasted is the one on Jessicakes' blog (CC member mrsmudrash)... http://jessicakesblog.blogspot.com/2011/05/most-commonly-asked-questions.html
Scroll down to "What buttercream do you use?"
It's the second one with the marshmallow cream in it.
I just made it recently and used vanilla bean paste for the first time (2Tb + 1tsp), and also 1/2 tsp. salt.
Good Lord...great stuff!
(I haven't tried the cream cheese version yet)
I can't tell you if there's a difference between using Crisco you'd buy off the the shelf (w/o trans fat) and using hi-ratio shortening, as I usually use SMBC or 10x buttercream with all butter. But I can tell you how it affected my whoopie pie fillings.
When I made my filling with Crisco, before the trans fat was removed, my filling had a great taste and feel. When I made the same recipe using Crisco w/o trans fats, it was horrible! The filling still whipped up nice and light, but what a difference in taste and feel! Tasted like gak and felt like I ate a cup of shortening. The film that was left on my tongue and top of my pallette was nasty.
So I switched over to hi-ratio shortening. The filling is all good again. The down side of this is that I can't buy hi-ratio shortening locally and have to get it shipped in.
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