I just made a double batch of their buttercream (equal parts of powdered sugar & crisco). It has a good taste, it just by leaves a greasy film in my mouth!!!  I cannot serve this!!! AND I followed the directions to the "T", and its not as Smooth. IS there any way to cut the greasiness? I made such a large batch and hate to throw it away.        http://winbeckler.blogspot.com/

AThe recipe I read says 2 cups shortening and 2 pounds sugar that's not equal 2 pounds sugar is 8 cups . Did you put in 8 cups sugar? Oh and if you did a double batch that would mean 16 cups sugar...don't think you can get that much into a mixer

No I did: 2 lbs - 2 cups. Duh on me! :)

AThat's not buttercream! And I don't think you can make something with solid white vegetable fat and have it come out as anything other than greasy.

AI personally use high ratio shortening to make my buttercream it makes a light fluffy, creamy buttercream

This is the only thing I really quibble about. I don't get into the box vs.scratch cake thing. But  calling frosting a buttercream frosting when it does not have butter I don't get it. Its a misnomer.I think it's called American Buttercream. But why?Bakeries tell unsuspecting customers they are getting a cake with BC when in fact most of the time they are not. What if a person is allergic to shortening shouldn't customers be told? Btw this is not meant to berate,criticize,or ridicule anyone. I am merely throwing it out there.

.......... What if a person is allergic to shortening............

It is up to the person who has allergies to ? any/all of what they eat.  We cannot be responible for every thing that a person might be allergic to. 

This comment from a person who has multipul food allergies.

honestly--i've gotten this question before at bakeries where i've worked

the reason is nobody would buy or eat it if we called it 'shortening cream'

ALol Kate that's what I was thinking

AI don't believe solid-white-vegetable-fat-cream with high or low ratio can ever be light, fluffy, creamy or buttercream. It sure looks like that on the beater and then you put it in your mouth and it's all 'Oh my God what the hell is that sweet grease?'. Sorry, British palette, not trying to make people feel bad.

AHigh ratio shortening has different things added to it and its not vegetable oil at all the one I use is soy oil and cottonseed oil ....and my buttercream is light and fuffy and creamy doesn't taste greasy at all

It doesn't have to be called shorteng cream or grease cream. Why not just say chocolate frosting.vanilla frosting etc,?

Why not just call it Sugargrease? How yummy does that sound!? 

(A joke - no offence meant to American Buttercream lovers)

AI just made this recipe and followed the instructions to the t. It has a good taste, but it leaves the greasy film in my mouth which is horrible. I followed the advice above and put in butter and sugar. It took me almost an hour to get it right, although it feels a bit grainy still. I coudnt make it really stiff so I put it in the refrigerator hoping that it will get harder and hopefully dont melt when i frost the cake. I will stick to my original wilton recipe.

Interesting. There was a thread a few weeks ago asking why this particular recipe didn't turn out as expected. I responded that after two tries with unpleasant results, I tossed the recipe. My response was deleted.
 

never never never use crisco for buttercream. If anything use an off brand shortening if you do not have access to high ratio

I tried this recipe once and long story short it ruined my hard work , never again ,

I will stick with my old faithful that works for me