I recently needed a couple of desserts to send to work with my husband. I wanted something that was not chocolate, because I was already sending a chocolate cake for one of the desserts.
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.