Hello. The problem that I'm having is the texture of snow white buttercream. It crusts too much and then it cracks. It is also very hard to smooth. I really love the texture of the buttercream that uses both crisco and butter, but alot of brides want "pure white" buttercream. Can someone please help me out???? . I don't know what else to do... Thanks so much!

Try decreasing the amount of powdered sugar, or increasing the Crisco. Crusting is based on the ratio of fats to sugar.