Hi, my buttercream always gets crusty. I use only butter. I con't like adding the shortening to it. any suggestions?
Increase the amount of butter (or decrease the powdered sugar). The fat-to-sugar ratio is what determines whether an american buttercream will crust or not. Also, you could try a meringue-based buttercream, which don't crust at all.
I do also use a meringue base buttercream but can't seem to color it as nicely. Thanks for the tip. I will try it.