Michael, your eyes are just fine! While the American buttercream made with butter melted like a Wicked Witch in water, the American buttercream made entirely with shortening held up beautifully. The issue is that the flavor and texture of an all-shortening American buttercream aren't as nice as the other types of frosting, making it less than ideal for many bakers. Susan's results here present the best compromise between both quality and heat resistance. Hope that helps clarify! Kat@KAF

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