I use an all butter buttercream (swiss or italian) for my cakes.
I hate the mouthfeel of shortening and I try to use as much all-natural products I can. And all the powdered sugar makes it taste gritty and so incredibly sweet. But with the all butter buttercream I have problems with the icing melting to quickly in the sun and it becomes to soft to decorate with. Is there a buttercream that is not all shortening and powdered sugar that will still crust?

I'd love to know if anyone has suggestions, too. I absolutely cannot stand the gritty texture of the crisco buttercream. I think having the sugar syrup is key. I have tried adding cornstarch and a little flour to my buttercreams, and they tend to hold up a little better. But I refuse and order that is for an outdoor party unless there is an indoor place for the cake. Otherwise, they'll have to get ganache!
ANd its pretty hot here in Houston for about 11 months out of the year! LOL