W----ow! That was my expression when I tasted this buttercream. It is SOOOO good. Very fattening, but anything that tastes delicious usually is fattening hehe. But basically what I did was replace half of the shortening with unsalted buter. And it was the best buttercream ever. Very sweet, so if you don't like it too sweet, take out about 1/2 a cup or perhaps even a whole cup. I cut the recipe in HALF and still had more than enough to frost a 2 layer cake. Absolutely a stone groove smash hit wonder. I reccommend to anyone who wants a simple buttercream frosting. It's simple, yet breathtaking. Oh, and I did use Heavy Cream, but if ur dieting, milk or half and half will probably suffice. It will harden up more when refrigerated if you dont use the cream, but still very very good. And like others, I did think that it tasted better the next day. I prefer all my icings refrigerated and cool rather than warm and room temp. Definitely spread it when its still warm, but refrigerate the whole cake before serving. Thats my tip.