I made lemon cupcakes for work the night before. I wanted my cream cheese frosting to hold up at a 70 F so....

I made these frosting but toss in the trash....

1. Swiss Meringue Cream Cheese frosting... too runny

2. 8oz cream cheese, powdered sugar, pure lemon extract.... too sweet

3. White chocolate, 1/2 cup powdered sugar, cream cheese... white chocolate could not melt (too dry)

This was the recipe I finally used...  

8oz cream cheese

1/2 cup Crisco (white)

1/2 powdered sugar

1/2 meringue powder

a pinch of salt

1/2 tsp. pure lemon extract

Is Crisco okay to use in substitute of butter (don't like the taste of butter)?