Thanks...I am just starting on all the meringue based one...any help would be great
No, because meringue-based buttercreams do not use powdered sugar, which is what makes crusting BC crust (whether it crusts depends on the ratio of fat to sugar). I know some people have added PS to meringue buttercreams to stiffen them up, and whether it was enough to make them crust, I don't know. But, to me, that defeats the purpose of making a meringue BC, because you'll lose the soft, creamy texture and not-as-sweet taste.
god to know...I am just starting on this type of BC...so any help is great