I made Swiss BC using butter and it was too buttery (for my taste) but my family loved it. It crusted.
I made BC using crisco, heavy cream and CS and it came out "cool whip" like. Fluffy but not stiff. Good though.
I made BC using crisco and CS, the end result was the same as if I used heavy cream.
I am not sure why my BC is not stiffening. I dont want too add more CS because its already sweet as it is. I dont know what too do. I have a tub of "buttercream cool whip" that is too thin too ice my cakes with.
I prefer not too use butter because I dont like the butter taste. It just tastes like sweet butter.