Unfortunately, nobody can win all the people over with one type of buttercream. Some people complain about American being too sweet, crusty, and greasy, others don't like Swiss and Italian because although it's soft, it can taste like a pile of butter. I say stick with what you know and what you know people like.
It sounds like you make American buttercream. I highly suggest that, if you don't already, use ONLY butter in your recipe. Most people are turned off by frosting made with shortening (and I think it's the reason why some don't like American since so many people use shortening in theirs). If the weather will be really hot that day, you COULD get away with half butter/half shortening since the butter would melt.