Hi! Thank you for your help. When I make my icing I use:

2 lbs. powdered sugar
1 cup crisco
1 tsp. vanilla
warm water (I add it until I get the desired texture I want)

I cream the crisco and vanilla, then I add the powdered sugar and small amounts of water until I get it to the consistency I want it. The only thing is that the Crisco just makes the icing have too much of a crustiness to it. I want my icing to have that smooth texture when you eat it, just like our bakery icing. I have tried using our butter emulifier in my recipe, but that doesn't make a difference, so I figured it had to be the difference in the shortenings. Thanks again!! ~Landy

When we make it at our bakery we use:
50 lbs. of powdered sugar
25 lbs. of icing shortening
vanilla
butter emulsifier
3 to 4 lbs. of warm water (depending on humidity)