It's definitely an American bc/shortening problem though. The last time I had a piece of cake with that type of icing, it practically peeled off, like it wasn't attached to the cake very well at all. And for the short time I used shortening based icing way back when, I remember it didn't adhere to the cake very well. One more reason I love using meringue icings, cause that never ever happens. Bulging either.
THank you! would you be willing to share a receipe?