I have just started with my 1st Wilton course. I noticed the icing that we use is crusting BC. Why do we use crusting BC for piping? Because the icing from the store is definitely not crusting. I am very confused on whether I should use crusting BC for all my flowers piping on cupcakes too
Crusting and non is just a preference. You can use both with many different techinques including piping flowers.