I have read over the 25 some odd pages of " The BC diaries" here on the forum, and I still don't understand what makes a buttercream crust or not crust. I know what it means to "crust", but don't understand what ingredient makes the crusting happen.
Could anyone help a newbie?
The only thing that makes a BC recipe crust is having less fat than sugar.
The higher the fat (butter &/or Crisco) content the less chance it will crust.
Many people think it is added meringue powder but that's not it at all.