TLunday~~Welcome to the forum!
FromScratchSF~~Fan #3 checking in! Thanks for letting us know how to post Youtube links. I LOVE all the wonderful bakers and decorators who share their skills on Youtube.
OP~~Since I am "computer challenged" when it comes to finding recipes that other people seem to find in a nano-second, I'll make it easy and post the link and/or the buttercream recipe. I have used both of the recipes below a lot. I strongly prefer the Bunnywoman's Mock Shack unless it is very hot and humid. If it is hot or humid, I use the Indydebi recipe which does not contain any real butter.
BUNNYWOMAN'S MOCK SHACK:
Indydebi Crusting Buttercream: An excellent high-heat, high-humidity recipe. Important: Even though recipe says "Crisco", this recipes was used for years BEFORE Crisco changed their recipe to NON-TRANS-FAT. The current Crisco does NOT perform the same way it did 2 years ago.
Where the recipes call for Crisco, substitute (if possible) the following:
BEST BY A MILE: High Ratio Shortening (this is only available from specialty cake stores or online. You cannot find this at a grocery store.)
2nd BEST: Grocery store brand white vegetable shortening that still lists 2-3 grams of trans-fat on the ingredients label
Use only as a last resort: White Crisco (not butter flavored). It will still work, and nobody else but you will know that it is a little grainy and not as smooth as it would be with one of the products in 1st or 2nd place above.
INDYDEBI CRISCO-BASED BUTTERCREAM--(Excellent for hot/humid areas):
(IndyDebi is a very experienced decorator/caterer: http://cateritsimple.blogspot.com/)
Single Batch Recipe:
1-1/3 cups Crisco (BETTER: store brand shortening with 3 grams of trans-fats, or BEST, a specialty cake supply product called high-ratio shortening. As of 2010 Crisco no longer contains trans-fats.)
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (powdered whipped topping mix made by Kraft Foods)
2-3 Tbsp clear vanilla, depending on personal taste (optional: almond extract, or lemon extract )
2 lbs. powdered pure cane sugar
IndyDebi says: “There's no wrong way to mix this. I usually mix all but the powdered sugar & milk for a minute or two, then gradually alternate the sugar & milk, but the only reason I do this is 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: Based on recommendations from other users of her recipe: 1) I make a double batch so the beaters are totally immersed to avoid air bubbles, 2) I beat the shortening, milk, Dream Whip, and vanilla for 10-15 minutes BEFORE I add the powdered sugar. I refrigerate or freeze leftover icing.