I've used Crisco for my butter cream frosting and pretty soon it was tasting pretty disgusting to me, basically sweetened Crisco and I think it leaves an slick in my mouth and a greasy after taste. I switched to the Walmart grocery store brand because someone suggested since it has a slightly higher fat content it tastes better. I can't tell a difference. I have now read online that baker's use Sweetex. Has anyone used it? Is it worth using over a brand from the grocery store since you have to get it from a bakery supply company? I have also been told to try 50/50 butter and vegetable shortening. Does the butter yellow the frosting? And does it do anything to the consistency?