I need a good white buttercream that will not be too melty and can stand up to being used as a frosting as for borders too. I have one recipe but I think the butter content is too high for decorating with it and the borders kinda flatten out. EWW!!! Thanks! Amy

The butter itself is not what is causing your borders to flatten out (I have used icings that are all butter), it is the consistency of your icing. You use thin to frost the cake, but you should use medium for borders. Try adding less liquid when making your icing and set aside some icing, then thin down what you need to ice the cake using some extra liquid. The other option is to make your icing as usual and then stir extra powdered sugar into the icing you will use for your borders. Here is the recipe that I use http://cakemaven.com/forums/thread/371.aspx 

you might use some lecithin powder or butter flavored shortening in the icing or even try to whip it longer to incorporate more air thus making it more stiff.

willman:

you might use some lecithin powder or butter flavored shortening in the icing or even try to whip it longer to incorporate more air thus making it more stiff.

Willman,  Have you used the lecithin powder in your buttercream?   I have heard that recommended before, but never wanted to try it because it had an odor and didn’t want to take a chance of making the icing smell.  Maybe some kinds have less odor then others.   I know it is used in making chocolate, and I didn’t notice that smell in a Hershey bar, but cocoa does have a stronge enough aroma to mask it.  How much and what kind do you use in your buttercream?