Why does my the outer layer of my buttercream frosting get almost crunchy. I want it to crust enough to smooth it of course, but it is to crusty. What am I doing wrong. I do not use butter in recipe, just crisco, sugar, water and flavoring. Thanks for any help.

It is the ratio of fat to sugar that makes the buttercream crust. I would increase slightly the amount of crisco or a slight decrease in the amount of sugar. Hope this helps!

How long are you waiting to smooth it? When using the viva method, you should only let the icing crust 10-15 mins, basically until it has just crusted and you can touch it and it doesn't stick to you, but hasn't gotten hard yet.

I smooth after 10 to 15 minutes. I use 2 cups crisco, 2 pounds sugar flavorings and water. Should I use heavy whipping or milk instead or less sugar????? Any suggestions, Thanks

It makes little difference if you use cream or milk instead of water. The taste might be a bit creamier when using cream but the amount of crusting won't be changed.
And when we suggest using less sugar - it's just about 1 cup less. Instead increase the shortening or add about 1/4 to 1/2 cup butter (or even margarine).

Thanks for the advise, I'll give it a try tomorrow.