This may be silly but I'm new at this. What ingredient makes some buttercreams crust and some not?
It's the ratio of fat to sugar .... more sugar, more crusting. More fat, less crusting.
Yep, just as deby said. And don't let anyone talk you into meringue being the 'secret' ingredient. That only helps a tiny bit if at all.
Indy --- you make it all so easy to understand! Thanks!!