I use this recipe when making my rose cake,
my hydrangea cake,
or any cake that I want the frosting to be able to hold its shape!
This makes quite a bit, but can be refrigerated quite easily.
And yes, I sometimes use half crisco/half butter. This recipe is SWEET. Super sweet. If you dont like sweet, simply use less sugar.
*Some people seem to get very upset that I call this frosting a buttercream.
I’m sorry. I dont have a much better answer. You are welcome to yell at me all you want in the comments. (Some already have!)