If you are using the wilton recipe , that is what it tastes like ! SWEET GREASE!
Try IndyDebi's or Sugarshacks recipe.
If you are trying to salvage the batch you already have try adding in some warmed, flavored coffee creamer with about 1/4 tsp salt disolved in it . Add about 1/2 a cup of that you can adjust the consistency with some more powdered sugar till you get a good spreading consistency. That should help with that batch, but next time try one of the other recipes. 
oh yeah i guess that would help..... lets see if i can remember
1 pound powder sugar
1 cup cisco butter stick
1 tb spoon vanilla ext
1 tsp almond ext
1 tsp butter flav ext
1/4 tsp salt
3 tb spoons water
and i doubled the batch so i could have extra to play with and for class
*not sure if its wiltons recp. or not but i am taking the class and the instructor gave us this on a sheet.
For class you need a pretty standard shortening recipe, since you will be learning about different consistencys for different designs and piping techniques.
That recipe is pretty close to the wilton recipe though I am surprised she didnt have you add meringue powder.
Here is what I would do for your class buttercream.
I would make the following subsitutions.
1 pound powder sugar
1 cup regular crisco (or any solid vegetable shortening can be used)
1 tb spoon vanilla ext
1 tsp almond ext
1 tsp butter flav ext
1/4 tsp salt
3 tb spoons flavored coffee creamer .
Mix the shortening alone for about 5 minutes ( it will make it smoother and lighter)
add in the liguid ingeredients and mix for another 5 min till WELL incorporated.
Lastly add your Powdered sugar till desired consistency.
I would only use that for class sice a lot goes to waste . for cakes that "taste matters" try one of the other recipes.
Ok so this weekend i made my first batch ever of frosting and....... yuck!!!!
It was greasy....... sweet but greasy is there anyway to fix that, or should i just start over???
first problem was using shortening. that's for making french fries.
I wouldn't use butter flavored crisco, it makes everything taste funky&chemically, if you need a buttery flavor use wiltons clear butter flavor or just sub some of teh crisco for real butter
It is definitely the shortening. I find that same thing with the Wilton recipe...I was only using when necessary and otherwise making a swiss meringue buttercream. But this weekend I tried out sugarshack's recipe and it is awesome! Love it! I will try out IndyDebi's too. Give either a try. Everyone raves about both.
I did not like the Wilton Class Buttercream recipe either. My suggestion is to not be afraid to try other recipes until you find one you like.
Like JamieAnn said try another recipe. Just because mariana...said "first problem was using shortening..etc." doesn't mean it isn't ALSO a base for A FEW GOOD buttercreams. Some people loathe SMBC because it tastes like a stick of butter to them. (I like it myself)
ANYwhoo....I use Indydebi's buttercream recipe exclusively. It's good, it's easy to make and it's a dream to smooth.
It's an "all shortening" based buttercream but I have had people to ask me IF I used shortening in my icing because they couldn't tell.
Read some of the buttercream threads floating around...tons of them...and try another recipe. 
[/quote]first problem was using shortening. that's for making french fries.[/quote]
Yeah you right! BLEARRRGHH! Unsalted real butter buttercream or it doesn't go on my cake. All the shortening lovers/users can hate on me, but when I taste frosting that has that 'smacky' mouthfeel - I gag. And I refuse to use it.
I'm right in the middle of making Indydebi's recipe for the first time and am beating my shortening for 15 minutes as Mamawrobin has suggested in the past. Currently at 9 minutes my shortening is like silk! Can't wait to taste this batch!!
Oh and if you look up either recipe in the recipe search it will come right up!
My favorite Shortening based BC:
IndyDebi's Buttercream
1-1/3 cups Cricso ( mix the shortening alone till smooth and creamy, the longer the better)
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (*)
2-3 Tbsp clear vanilla, depending on your personal taste
2 lbs powdered sugar
(*) A powdered whipped topping mix made by Kraft Foods, usually found in the cake/sugar aisle in the grocery.
There's no wrong way to mix this. I usually mix all but the powdered sugar for a minute or two, then gradually add the sugar, but the only reason I did this was to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.
* Note ; I use flavored coffee creamers instead of milk.
My Favorite All butter Buttercream (Note; this does not hold up as well to Hot weather)
2 & 1/2 cups Butter
2 pounds powdered sugar
1 tsp vanilla
1 tsp almond extract
(or any combination of flavorings you prefer)
1/3 to 1/2 cup warm liquid coffee creamer. (can use flavored versions/ heat in microwave to just warm before adding and add while mixer is on)
Instructions
Cream Butter until smooth. Add liquids mix untill well blended. Add powdered sugar in a slow steady stream on low speed. When all the powdered sugar is in there, increase speed to med. speed until very smooth. Scrape down bowl sides frequently.
first problem was using shortening. that's for making french fries.[/quote]
Yeah you right! BLEARRRGHH! Unsalted real butter buttercream or it doesn't go on my cake. All the shortening lovers/users can hate on me, but when I taste frosting that has that 'smacky' mouthfeel - I gag. And I refuse to use it.[/quote]
it is nasty, and i don't care what anyone says either. nothing cheapens a cake faster than crisco.
first problem was using shortening. that's for making french fries.
Yeah you right! BLEARRRGHH! Unsalted real butter buttercream or it doesn't go on my cake. All the shortening lovers/users can hate on me, but when I taste frosting that has that 'smacky' mouthfeel - I gag. And I refuse to use it.
it is nasty, and i don't care what anyone says either. nothing cheapens a cake faster than crisco.
All of the Vegan recipes use Vegetable shortening and I know I charge more for Vegan, and so does every othar Vegan cake maker. So I don't know about "cheapen" I also have clients that are lactose intolerant and prefer the crisco based icing. Its not like they are eating it straight from the bowl.
I actually prefer Indydebi's recipe over the all butter recipe for taste and workability.
To each their own.
And Vegetable shorteneing is made from a Hydrogenation of organic substances. So its not like it is some far out chemical.
yah, dog crap is all natural too, wont catch me eating it
You wouldbe surprized at what is in the everyday foods you already eat.
My father-in-law was a USDA inspector... I would rather eat shortening than some of the stuff you don't know is in your canned tomatos, boxed cereals, soups and especialy ketchup.
You may want to rethink that dog crap.....
Just sayin!
My point to the OP was . If you find the right recipe even an all shorteneing recipe can taste good, if mixed properly it doesn't have to have that greasy gag feel. Mine doesn't. I have had some all butter buttercream that was TERRIBLE, and felt like my mouth was coated with slimey fat.
I use both depending on the cake I am doing. There are a lot of very reputable bakers and High end decorators that use shortening based icings exclusively. There is nothing wrong with it, and for some applications The shortening based icing is better.
Quote by @%username% on %date%
%body%