I have always used meringue powder in my buttercream because that's how I was taught in the Wilton classes. But I was curious, will buttercreme crust without meringue powder?

Thanks

Mine does. You can fine my recipe here.http://www.thatreallyfrostsme.com/2010/04/my-favorite-frostingicing.html

I use Indydebi's and hers crusts nicely without being too crusty, she adds dream whip, which has nothing to do with crusting but a lot to do with a sort of whipped cream taste to hers. I am pretty sure that the crusting has to do with the ratio of sugar to fat, at least I read that somewhere on here.

Crusting comes from the sugar to fat ratio.

Wilton's recipe is a good starting point: 1 cup fat (crisco/butter) to 1lb sugar.

The more sugar the faster it crusts.

The more fat the slower it crusts and there is a point where it may not.

I use two pounds powdered sugar, 1/2 cup salted butter, 1 1/2 cups Hi ratio shortening, 2 tablespoons clear vanilla and 1/3 cup water. Mine crusts beautifully without meringue or Dream Whip added.

Indydebi's BC will crust any time of year.