I have recently been introduced to using coconut oil to cook with instead of crisco and was wondering if anyone had any experience with using it to make crusting butter cream frosing? I love decorating with crusting butter cream, but using crisco can sometimes give it an odd flavor and greasy texture and thought about trying coconut oil instead. It's a much healthier alternative when cooking regular foods, and thought since it is flavorless would be worth a shot with icing as well, but figured I'd check to see if anyone else has already tried it first. I don't want to ruin a whole batch of icing if I don't have to.

at room temperature in an air conditioned house in summertime memphis my coconut oil is partially liquid so i haven't tried to make buttercream but that does not bode well for good buttercream 

I'm with Kate. It probably won't work well with buttercream. It may be solid at room temp, but get it near heat and it will probably melt. 

If you don't like the idea of using Crisco, switch to real butter. I rarely use Crisco. If I do, it's in small amounts or someone BEGGED me to make their frosting WHITE! UGH! haha! 

Real butter is made from cream. It's not processed with other crap!

coconut oil melts at 76*F - and I mean it becomes LIQUID.  I love coconut oil too but wouldn't use it in buttercream.  (Now Full Fat Coconut Milk makes a KILLER coconut buttercream....)

AI use butter to make my buttercream, but I substitute cocnut oil for all the other bits and pieces that you might use crisco for. I put it in home made fondant, I rub it on my boards before putting down fondant, I use it to do the wax paper transfer method thingo.

Crisco is not readily available where I am, so I had to find a substitute, and I find the coconut oil works like a dream.