I have read a lot about buttercream and crusting and non-crusting types but what I don't understand is what the benifit of choose one over the other is? Do you use crusting for one thing and non-crusting for other purposes?
I think it's personal preference. I use a non-crusting because I think it's much easier to work with.
I use a crusting so that I can use the Viva method to get it really smooth.
and I'm very sorry for the misspelling of "benEfit".
Non-crusting opens up a new world of recipes like IMBC, SMBC, etc.... I use a crusting one because the hot knife method of smoothing has never done a thing for me. I just can't get the hang of it or something.
Like I said, personal preference. I truly, just don't get the Viva smoothing thing. Hot damp bench scraper works fine.