This is by far the most exquisite buttercream I've ever worked with. I run a cake business from home and have researched and researched for a buttercream icing that i will find satisfactory. I didn't. so i've been working with swiss meringue buttercream for two years. the problem? it's expensive and time consuming. I'm so glad I found this recipe though because it's now going to be replacing my swiss meringue. To tell you a little about the icing, it's exactly as the reviewers have been saying it: it's light and fluffy and doesn't have an artificial flavor to it. I had no problem's icing my cakes and readying them for fondant. This recipe is very forgiving, I used 1.5 c. shortening and 0.5 c butter. I wouldn't have given it five stars with all shortening though. I also used a cup less sugar as I don't like my icing overly sweet and upped the vanilla by another tsp--so adjust to your liking basically. Try this recipe, you won't regret it. Thank you for posting this and changing my life!! I'm soo thankful.