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.
Why compromise? Have your (cheese)cake and eat a brownie, too-in a single dessert. Philly Cream Cheese makes it delectably creamy and totally foolproof.