AWhen I make BC it always seems to either be too thick and sugary to use or too thin and won't hold it's shape when using a gras tip or piping onto cupcakes. I've used a few different recipes and recently started using the Wilton recipe but it still seems to melt or separate. I've wondered if it's always just too warm in my house but I don't know. Any suggestions on a great recipe or how to modify a recipe would be great!

AI'm guessing the recipes you've used have been a variation of powdered sugar, butter/shortening, vanilla extract, and a little liquid-these are very sweet BC or American BC.

If its too runny then add a bit more ps until it gets fluffy again but if you think these are too sweet then you might prefer a Italian, Swiss, or even French Meringue BC.

Also, a CC member, lots of great tips and a recipe for American BC:

http://cupadeecakes.blogspot.com/2010/11/how-do-i-get-my-cakes-smooth.html

These explain the differences in BC, Joe Pastry has recipes for all:

http://www.joepastry.com/2008/swiss_meringue_buttercream_smbc/

http://crumbsoflove.wordpress.com/2009/11/11/a-lesson-in-buttercream/

If you are still having problems Joshua Russell has a free class on Craftsy about French BC, it's a video that walks you through the process.