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You can substitute an equal amount of butter for the shortening; just keep in mind that the frosting will be much less resistant to heat, so if your cake will be in a warm environment, you may end up with puddles of buttercream on the table! If your recipe doesn't already call for egg whites, I would add a tbsp of meringue powder (or one egg white) to the recipe, to help the buttercream crust a bit; this may help with the stability of the frosting.

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Q: Buttercream frosting asks for butter and shortening have no shortening just use a lot of butter?
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