Thanks! I will take all the advice I can get.
My first choice is Italian Meringue Buttercream. Many do not like this old school recipe though, as it has a very strong butter taste. For those people I would suggest the Whimsical Bakehouse Buttercream. Still contains butter, but more shortening than butter so you can't taste too much of the butter. Neither of these crust.
Try "Rick's Special Buttercream" posted here by PRINCESSCATT. This is the recipe I use when I do not need my BC to crust or when I cover a cake with fondant, I use this under the fondant. It has a light and delicious taste. Good Luck!!!
CAN ONE OF YOU POST THESE RECIPES FOR BUTTERCREAM BY WHIMSICAL AND RICKS? THANKS..I CAN'T FIND THEM..THANKS SO MUCH!
I wish I could remember who advised me of this, but I was told this:
Crusting is the ratio of fat to sugar ..... more fat, less crusting. More sugar, more crusting. Even if I add more milk to thin the icing down, as long as the fat/sugar ratio remains the same it still crusts ok.
Whimsical Bake House Buttercream
In Mixer bowl, stir together:
6 Cups Confectioners' Sugar
1/8 teaspoon salt
1 teaspoon Vanilla Extract
Using whip attachment, add and whip on low speed:
add 1 cup boiling water (3/4 cup on hot days)
Whip until smooth and is cool.
Add and whip until smooth again:
2-3/4 cup Hi-Ratio or regular vegetable shortening
6 ounces (1 1/2 sticks) butter; slightly chilled and cut into 1" pieces
Turn up mixer to medium-high. Whip until double in volume and is light and fluffy. About 10-20 minutes. Recipe will almost fill a 5-quart mixer bowl when done.
Makes 9 1/2 cups