Reading your messages remind me this recipe I foundon Internet. Never try it myself because I only like frosting made witth fresh cream or very simply ones such chocoate ganache (sp?). But youmay compare this one with yours or add it to your collection...

regards,
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Bakery Style Frosting

To make this recipe, you must purchase a professional frosting base called 'fondant' from a bakery supply house, a cake decorating store, or a friendly local baker. This makes a fluffy, silky buttercream that has none of the grit (and undue sweetness) of a confectioner's or icing sugar based frosting. 1 pound fondant
1/2 pound unsalted butter
1/2 pound vegetable shortening
2 teaspoons white vanilla
1/4 teaspoon almond extract
1 to 3 drops orange or lemon extract (optional)
food coloring as required (pastes are best)Whip everything together on highest speed for 5 to 8 minutes. Re-whip (if it has been chilled) before using. Makes enough for a 9 inch layer cake - recipes doubles well. Can be frozen.