This is silly thing to bring up but it's 1 of those words of wisdom that I never really asked why... when I first started I just ran with it. I was always told to use crusting buttercream under fondant ( versus non crusting buttercream) , do I really have to? Why or why not? What would be your opinion?

I have never heard that before, but I will say this, I use exclusively SMBC. And that stuff will NEVER crust. When you get it perfectly smooth, you get perfectly smooth fondant.

I've used SMBC, whipped buttercream and crusting buttercream under my fondant. No issues with any of them.

I've never heard of that either. I'm not sure what the advantage would be to have crusting buttercream under the fondant.

I now use ganache under fondant but in the past I used a crusting buttercream just cos that's my recipe. I always had to spritz it with water anyway to get the fondant to stick, so I can't see why anyone would say you MUST use a crusting recipe!

Thanks guys... i figured as much... I just have had a good Crusting BC that I have used from the beginning... but have been re working it for non-crusting for my cupcakes. ...Figured why waste time make 2 recipes.... Thanks for confirming!