nefgaby, I've no idea what the diff is. This is practically the only icing recipe I've used for my entire cake-life.
I've also noticed the higher shortening/butter quantities in other recipes and when I've read threads where folks were complaining about their icing sliding off of the cakes, I've often thought, "geesh with that much fat in it, no WONDER it's sliding off the cake!"
I tried an icing recipe for a diabetic cake and it called for about twice the amount of crisco than what I'm used to. OMG, when I tasted it, I thought twice about even serving it! Maybe those who don't like crisco-only buttercream recipes have tried recipes like that .... the ones that have way too much crisco in it! 'Coz if that had been my exposure to crisco-only buttercream, it would have been my last!
Since I've never tired the butter-flavored crisco in the icing before, I don't know how that will work. So when you experiment, let us know how it works!
I've tried the butter-flavored crisco in a cookie recipe once, and .... well ..... let's just say I tried it ONCE!