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You might like the Whimsical Bakehouse Buttercream which is like a cross between buttercream and a whipped topping. The use of boiling water cooks out some of that raw starch flavor, and the resulting texture is much smoother. Well the least sweet icing I have ever eaten is the Whimsical Bakehouse Buttercream. But it uses part butter and part shortening. I have never made it with all-shortening but I cannot see why you couldn't and I think if you used some butter flavouring or whatever flavouring you wish, it would suit your needs well.
I would strongly advise you use a high-ratio shortening like Sweetex or Alpine instead of Crisco because it gives a better mouth feel, less greasy feeling in your mouth. It colours best when you use the high-ratio shortening. It also withstands the higher end of the melting temperatures for shortening, 99-110F, it would be close to the 110F. My family doesn't find it sweet enough which means it likely will be what you are looking for. I find it sweet enough personally. I would make a half-batch up as a test batch and play with your flavourings. Personally I prefer vanilla but without the butter you may want to include butter flavouring and/other flavours.
Because of the high fat to sugar ratio which makes this icing less sweet, it is not a crusting icing. You may be able to make it crust by adding a fair amount of meringue powder, about 1 tbsp. per each cup of powdered sugar reducing the powdered sugar by the amount of meringue powder added. However this may change the taste somewhat. This icing is very easy to smooth with a spatula.
FROSTING, ICING, ETC RECIPE HELP
INSTRUCTIONS AND INGREDIENTS
1. In the bowl of an electric mixer, stir together:
6 cups powdered sugar
1 teaspoon Vanilla Extract (you will likely want to change your extracts or flavorings – you should be able to get away with a total of 1 1/2 tsp. of flavorings. I use 1 1/2 teaspoons of vanilla and I use pure.
2. With a whisk attachment, add and whip at low speed:
1 cup of boiling water (3/4 cup on hot days) – dissolve 1/2 tsp. of salt in your boiling water.
Whip until smooth and cool.
3. Add and whip until smooth:
2 3/4 cup high ratio shortening or regular vegetable shortening
6 ounces( 1 1/2 sticks of butter) slightly chilled cut into small inch pieces.
OR use 3 1/2 cups of shortening instead of the butter/shortening called for.
4. Increase the speed to med-high and whip until light and fluffy and it will have doubled in size, taking about 10-20 minutes. The buttercream will almost fill a 5 quart mixing bowl.
Please note: When butter is used, this icing is fine at room temperatures below 75 degrees F on the counter, for 3 days. Otherwise for longer periods, refrigerate – up to two weeks. To use, you must return to room temperature and re-whip a short while.
