So here's my question: I tried IndyDebbie's Crisco Based Frosting last nite...I think I can use this one when doing cakes in just frosting, or with fondant on top, but I don't really like the crunchy texture when i decorated cupcakes with it...That being said, what frosting recipe would be best for cupcakes to get a light fluffy texture, but something that can still hold up to heat in the summer here in Florida? Thanks!!
btw..looking for a frosting that can hold up to florida heat in summer..BUT also that you can do designs with..nice piping swirls on the cupcakes. If i do half crisco, half butter frosting, is that what i'm looking for?
If you want a really fluffy frosting that doesn't need refrigeration try leah_s's Whipped Cream Buttercream - - in the recipe section. She says it will last 3 months but I haven't been able to verify that - - frosting doesn't stay in my house that long. 
But it's very fluffy and doesn't overpower the taste of your cake.
I second jgifford. I have used that BC many times and with various combos of fat. It doesn't have that funky crunch of typical crusting buttercreams.
Annie
thanks so much! I found the recipe and will be testing it out tonight! 
Here you go - -
Whipped Cream Buttercream Frosting
Ingredients
Part One
1 lb. powdered sugar (sifted)
2 1/2 cups Crisco
Part Two
3/4 cup granulated sugar
1/2 tsp. salt
2 TBSP. Meringue powder (add 1 additional TBSP for slight crusting)
1/2 cup BOILING water (less 2 TBSP)
1 TBSP Vanilla (or flavor of your choice)
Instructions
Part one put crisco in bowl and gradually add powdered sugar. Beat about 5 minutes until mixture is very creamy and fluffy. Set this aside.
Part two In a very clean bowl mix dry ingredients. Add BOILING water and immediately mix on high speed. Beat until stiff peaks form, about 8 minutes. When mixture begins to get stiff add flavoring.
NOW combine both mixtures and beat together for another 8 minutes. When finished, use a rubber spatula to down beat a little to remove some of the air bubbles. Frosting will be very light and creamy. Cover. DO NOT REFRIGERATE.
The frosting may be kept at room temperature for 3 months. Whip with a spoon each time you use it to restore fluffiness.
Thanks for responding. I saw this recipe but I was looking for leah_s whipped cream buttercream. I am definitely going to try it. Would it be better to use hi ratio shortening or is Crisco okay without the trans fats? I'm always making cupcakes for church events and teaching students at a high school. This would be easy and economical to make.
I have used it with all shortening, all butter, and various combinations of both. I like it best with mostly or all butter.
Oh, and I DON'T use Wilton meringue powder. That stuff is rank and makes the BC smell and taste sour. I always use the Just Whites powdered egg whites and re-constitute them before I use them.
Annie
Thanks for the posts. I just finished making it according to the recipe, except I used hi-ratio shortening and store label shortening and combination of vanilla and almond flavouring.. It is just what I've been looking for--not too sweet! I'll experiment with butter or butter/shortening combo some time when I need to use it right away. I wouldn't want to leave it on the counter with butter in it. Love the consistency. I hope I can stay out of the bowl!
So i also tried out the frosting recipe today. I love the consistency also! It's perfect for making pretty swirls, and it didn't crust which was nice. But my husband said it kinda had a flimly (is that a word?!) taste on his lips and in his mouth...would that be all the crisco? Should i try it with half butter/half crisco? I thought it tasted okay..but then again, I'm not a huge sweets person, so a lot of the stuff I make everyone loves, and I just think its okay..because nothing impresses me hehe..because I dont even eat what i bake!
Yep that's the Crisco. I prefer all butter, but I sub about 1/2 cup shortening to make it a little stiffer.
ok. i think ill try half and half next time. it would be okay to half the whole recipe right? just to test it.
also...now that i have so much left as the original recipe, is there anything i can do to mask the crisco ? would it be ok to add another flavor to it, like some raspberry jam?
I have used it with all shortening, all butter, and various combinations of both. I like it best with mostly or all butter.
Oh, and I DON'T use Wilton meringue powder. That stuff is rank and makes the BC smell and taste sour. I always use the Just Whites powdered egg whites and re-constitute them before I use them.
Annie
So, instead of meringue powder, do you use 2 tablespoons of the powdered egg whites? How much water do you add to reconstitute them?
shanter
I made this icing yesterday on a whim. I didn't like the taste or the texture. I made it just as the recipe was written and it had a grainy texture, worse than regular buttercream.
I prefer Whimsical Bakehouse buttercream, if I need something fluffy. I think it's superior in taste.
I use 1/4 cup of egg whites, then the water called for in the recipe. Half of the water goes in to reconstitute, and the other half gets boiled (I think). It's been a while since I've made it but I'm pretty sure that's what I did.
I find it interesting that you didn't like the texture. It only has two cups of powdered sugar. I wonder if your granulated sugar was fully dissolved. Also, I don't like it with all shortening. Maybe if it were high ratio it would be ok, but I can't see using all Crisco. I gotta have butter.
I use 1/4 cup of egg whites, then the water called for in the recipe. Half of the water goes in to reconstitute, and the other half gets boiled (I think). It's been a while since I've made it but I'm pretty sure that's what I did.
I find it interesting that you didn't like the texture. It only has two cups of powdered sugar. I wonder if your granulated sugar was fully dissolved. Also, I don't like it with all shortening. Maybe if it were high ratio it would be ok, but I can't see using all Crisco. I gotta have butter.
I wondered if the grainy-ness came from the meringue powder? I don't see how that could be since you add boiling water, but it was there and it really bothered me. Strange, because I know people complain about buttercream being that way, but I love it.
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