Questions for any sweetex users.

Hi everyone.  Today my bakery made a batch of buttercream using sweetex no trans fat instead of our usual Hi Ratio.  It seemed very grainy, but that seemed to dissolve. 

Okay questions.

1.  Did it seem to make your buttercream sweeter?

2.  Did you find you needed to add more flavoring than when using a regular Hi Ratio?

3.  Does the buttercream seem to need more water than when using a regular Hi Ratio?

4.  Is there a superior Bright White to use, because when using sweetex no trans fat, the

     buttercream is offwhite?

Any other tips or suggestions would be much obliged