I am wondering if crusting buttercream or non cruting buttercream would be better to use on cupcakes that are going to be rolled in sanding sugar. They will be left out on display at a holiday party. All help and advice is appreciated.
non-crusting would be my first choice.
crusting only if you work fast before it crusts. Because the sugar won't stick if the bc has already crusted.
Also, you want sparkling sugar, not sanding sugar.
Thank you so much for your help!!!