Katie, here is what Paul remembers. Remember, this was over a decade ago, and it sounds like some of their practices were not the best.

Take equal parts softened (he says it MUST be room temperature, but not melted) butter and confectioners sugar, and cream together using a paddle in a stand mixer for an hour. Cover and allow to rest at room temperature for at least a couple of hours.

(Paul says they left it covered but not refrigerated as long as three days. When they went to make it into frosting, they scraped off any part that hardened, or 'crusted' as Paul describes it, and used what was still soft underneath.)

Return to the stand mixer and add your flavoring and color. Paul says this is all he can tell you, the flavorings were premade and proportions were kept in a file that, as clean up crew, he did not have access to. Once added, the stand mixer whipped everything with a whisk until fluffy.

I apologize he couldn't be more helpful. It sounds like a basic buttercream recipe, with a resting period thrown in.

Pam
"Stressed is desserts spelled backwards!"

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in the Understanding Spirit:
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A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.