I tried your recipe earlier this week and again today, and both times it turned out great! This will be my new BC recipe for this type (shortening/butter/powdered sugar). It's not too sweet with such a rich taste. Just wanted to let you know and say thanks!

http://www.cakecentral.com/cake_recipe-1602-0-ButterCream-Icing-for-Frozen-Transfers.html

Any chance of posting this recipe?

Is it the one for frozen transfers?

Yes, it is
http://www.cakecentral.com/cake_recipe-1602-ButterCream-Icing-for-Frozen-Transfers.html
I have been using this one since I first learned about it on this site

Can you use it to ice cakes or is it only for transfers??

I do not understand why it says not to use Hi Ratio? Crisco breaks down in icing so it would not be as stiff. Hi Ratio provides a stiffer base.

I didn't put the link to the recipe on my original post. Someone else did, I guess. I used Crisco and it worked fine. The recipe I copied from one of Cali4dawn's posts didn't say anything about not using hi-ratio, or BCT. I haven't been able to find hi-ratio in town yet, guess I might have to get it online. The recipe I was using was:

1 1/2 C butter
1 C hi-ratio shortening
2 T flavoring (though I used less, about 2 teaspoons)
2 pounds +/- powdered sugar

I haven't done any BCTs. I've only used it for regular filling and icing.

Does this icing crust?

Yes, it does crust, but it is a thin one. It stays very moist just underneath.

I love the recipe for the frozen buttercream transfers too.....that was the first recipe I saved to my recipe box, because I wanted to try frozen transfers and after I tasted it, I started using it on all my cakes and still do....it's an awesome recipe....I use the paper towel method on it all the time and it works like a charm, LOVE THIS FROSTING

new to this and just starting to learn the lingo!!!
what is frozen transfer?
Thanks

It's a way of making designs, like a picture on a cake with buttercream. Here's a link for instructions:

http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html

Thanks Icing, I am always searching to try new ones in hope of finding the perfect one.

Anyone know does this make 6 cups?

I believe so, this makes enough icing to decorate an 11x13 sheet cake and have some icing left over.
It's like making a double batch of wilton's buttercream.

Thanks!

Is this icing white or off white?
Thanks

Hey what do you know I just became a REGULAR member!

It's pretty close to regular white when made with regular crisco and using clear flavorings.
If you use butter crisco and regular flavorings, it will be off white.