I have asked everyone I know this simple question. How can I make a good tasting buttercream that does NOT crust over? I haven't had any luck as I'm told over and over again that it HAS to crust because of the confectioners sugar. I disagree because I have EATEN cake that is not crusty in nature. Hmmmm. help me out here???
buttercream will crust, but there are other frostings that won't - ie, non-dairy whip, some cream cheeses, mary kay... basically, any frosting you add powdered sugar to will crust.
Crusting has to do with the fat to sugar ratio....more butter or shortening & less powder sugar in your recipe will make it crust less. Or you can try the meringue buttercreams (SMBC or IMBC)...those do not crust at all.
Here is a good B'cream recipe that does not crust:
2 of everything Icing
2 Cups shortening
2 Cups butter
2 pounds powdered sugar
2 Tablespoons flavoring
Mix the shortening w/the butter well - 5 minutes at medium speed on a KA. Slowly add sugar, about 1-2 cups at a time until incorporated before adding the next cup. Once all sugar is incorporated, slowly beat (In KA on low) about 3-5 minutes. Add flavoring.
It's yummmmy and easy; perfectly smooth and easy to use. It will never crust.