i've noticed that if i leave a cake in a box it crusts REALLY hard . is there another type of bc icing that doesn't harden as much? i make cakes in the morning for afternoon and by then, it's HARD.

What is your recipe? I've used the all shortening recipe and it really hardens.. I now use the 1/2 margarine and 1/2 shortening.. It does not harden as much..Actually it takes longer to crust so that I can do the VIVA magic to it.. LOL
Hope this helps!

The more butter your icing has, the less it will crust.

i use the wilton method that i got during my courses a few months back

1 1/2c crisco
2lb conf sugar
2 tsp vanilla flav
2 tsp almond flav
2 tsp butter flav
1/2 c water (i started using milk instead)

Try a different recipe with more butter as mentioned above and it won't be so crusting!!!

I noticed no one adds Meringu powder to there frosting, Is this a no-no?

No I don't think meringue makes a huge difference.I have added it before but found no real change in my icing.It just adds to the cost!

So do you have any easy BCF recipes? Willing to try something new.
THANKS

I switched to the half butter half Crisco when I got tired of my piping crusting so hard it would just flake off. The half and half seems soft at first, but holds up better without drying out! Janice