When I ice a cake with noncrusting buttercream, and customers choose to take the fondant off, the icing comes off with it. When I use a crusting buttercream there doesn't seem to be an issue with the fondant peeling off the buttercream. The noncrusting icing sticks to the fondant and comes off with the fondant. Is there a way to prevent this from happening???
TIA
Sandy
None crusting buttercream has more moisture so the fondant will want to stick to it so I doubt if anyone has a solution to offer you other than use crusting buttercream so that they can remove the fondant with ease.
I think the only thing that can be said is that if they take off the fondant then they run the risk of removing the buttercream aswell.
It's no big hardship for someone eating a slice of cake to scrape a bit of buttercream from the underside of the fondant in order to have it with the bite of cake. I do it all of the time.
That said, I tell people to NEVER allow servers to completely "peel" cake tiers before serving, unless they really want to serve ugly cake pieces.........
Rae
I agree with Rae. It's not a big deal to scrape a little bc off the fondant with each bite. I only use non-crusting bc and I always tell my family to peel off the fondant if they don't like it. No one has ever commented on having to scrape off the bc and trust me, they are loud and opinionated and comment on everything (this is dh's family).
This is what I told the customer but she doesn't want crusting buttercream. She wants buttercream that is made with butter, no shortening!
Crusting isn't the result of using shortening in a b/c recipe. An all butter b/c can also crust. 
All butter crusting b/c recipes:
http://cakecentral.com/recipes/15561/quick-vanilla-buttercream
http://cakecentral.com/recipes/6941/all-butter-buttercream
http://cakecentral.com/recipes/4533/my-own-buttercream
http://cakecentral.com/recipes/7221/super-easy-butter-cream-frosting-and-tasty-too
(Will need to add several more cups ps to make crusting.)
http://cakecentral.com/recipes/6935/joans-cake-icing
(This recipe might also need more ps to increase crusting.)
Almost all butter crusting b/c recipe:
http://cakecentral.com/recipes/7459/yummy-butter-cream
http://cakecentral.com/recipes/2356/decorators-buttercream
HTH
This is what I told the customer but she doesn't want crusting buttercream. She wants buttercream that is made with butter, no shortening!
Crusting is caused by evaporation in the top most layer of the frosting. Your recipe must have some liquid in it for that to happen. Crusting is also affected by the ratio of fat to powdered sugar in a recipe.
A typical American b/c will use about 1 cup of fat to approximately 1# of powedered sugar and use a small amount of liquid. Wilton advises that adding meringue powder to your American b/c will stabilize it. But it's hotly debated as to whether or not meringue powder will cause or increase a recipe's ability to crust.
Most American buttercreams will crust or can be made into crusting recipes by increasing the amount of powdered sugar or decreasing the amount of fat.
The meringue buttercreams will never crust, and most whipped b/c frostings are minimally crusting.
HTH
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