A lot of people tell me it is way too heavy for them. I love it myself, and I hate using non-crusting frostings on my cupcakes so I want to keep using it.
Does anyone know how I can lighten up the BC without losing the "crusting" property of it?
I use water in my crusting buttercream, it has to do with the sugar/fat ratio not what liquid is used. What do you mean by heavy?
By "heavy" I mean people usually want something lighter, something like whip cream frosting. I know I won't get any buttercream similar to whip cream, but I just mean "light" in that sense.
I see, thank you for clarifying. If you use more liquid (to a point!) you will have a lighter frosting. However, there are other types of frostings out there that might alleviate this problem better than messing with IndiDebi's recipe. I think SMBC is one of them but don;t quote me. Maybe someone else will chime in with an better answer.