(I tried to send a message to Indydebi but it doesn't seem to be working.)

Indydebi, have you ever doubled your buttercream recipe?  I need enough to cover, fill, and do borders for a 9 x 13 cake.

Thanks for the help.

Your message worked ok.  You posted it at 11pm my time and I was long in bed by then!  :-)

Yes, I have more than doubled it many times.  When I had my 20-qt mixer, I could make 5-6 batches at one time.  I never measured by cups or anything ...... I used four 2-lb bag of p.sugar for every 7 cake mixes (1 cake mix = one 8" round, 2-layer cake)

Thank you indydebi.  :)

Oh, one more thing.  How long do I mix this for? (once everything is incorporated)  And at what speed? 

Thanks again.

You can't mess up this recipe.  If I'm in a hurry, I slap the mixer on high and run it long enough until the icing looks good.  If I'm not in a hurry .... well, I used to turn on the mixer, put a note on my shop door that said "back in 10 minutes", walk across the parking lot to burger king, grab lunch, then come back and start icing a cake.

Thanks.  

I just thought of a question. If you have too much icing made, can this icing be frozen?

yes. absolutely.

Can I use half butter and will this crust?

Others have  used butter with good results.  I never have but if CC'ers say it works, that's good enough for me!  :-)  Keep in mind that butter has a lower melting point than shortening.  Not sure if that will be a factor.... just keep it in the back of your mind.

Thank you indidebi for the quick reply. Your recipe was VERY easy to put together!