Hello everyone! And Thanks to all in advance for helping!

I really love the buttercream recipe below and it does NOT crust BUT is there a way to make it crust?

Please let me know how you would do this recipe to crust. Thanks in Advance for your time!

No Crust Buttercream Icing
Serves/Yields: frosts 2, 8- or 9- x 2- inch layers
Prep. Time: 7 minutes

Introduction
This very simple recipe makes a fluffy and buttery icing that doesn't crust. It's luscious and can be made in all sorts of flavors. It is not sweet because of the presence of salt which cuts the perception of sweetness and the combination of vanilla and almond extracts. Citrus flavors also cut the perception of sweetness as does the addition of milk.

Ingredients
1 1/4 Sticks (3/4 cups) unsalted butter
(or 1/2 cup (1 stick) butter and 1/4 cup shortening) I used this step.
2 cups powdered sugar
1/4 cups whole or 2% milk
1 teaspoon vanilla extract
1 teaspoon almond extract (can substitute with vanilla extract)
1/2 teaspoon salt


Directions
1. Beat butter with a hand held mixer on high until fluffy and light in color. (If using shortening, beat butter first and then add shortening). Slowly add 2 cups powdered sugar. If mixture gets too thick to beat, add a few tablespoons milk from recipe.

2. Add extracts and salt. Add milk slowly until buttercream is the soft consistency you desire.

3. Beat on high for 2 to 3 minutes so mixture is fluffy and creamy.

You can correct icing consistency with more powdered sugar (a
TBSP or two) to stiffen or more milk (same) to make fluffier if necessary -- add a little at a time.

Storage: Icing can be stored at the cool side of room temperature. Press plastic wrap on the surface of the icing when storing. Stir before using. If the butter is separating because the room is too warm, refrigerate icing and re-beat until fluffy before using.

Anyone? Please!

I don't really know for sure (I haven't used a non-crusting icing yet), but I have read in other posts that adding a little meringue powder to it will help it to crust. I think between 1 -2 tsp....

Is this right, guys?????????

I would double the amount of powdered sugar, but if you did that it would be sweeter. So, that wouldn't work if you were trying to find a not-so-sweet recipe.

Yeah the recipe is already sweet but not that sweet-I think it's perfect.

I read about the meringue also, I forgot about that. Thanks for ya'lls help.

Now I have to figure about how much to put of the meringue. LOL.

Do you other experts think the meringue powder in the recipe will crust the buttercream? If so, will the 1-2 tsp work?

Thanks for your time!

I use 2 T of merengue powder. It works just fine!

I used 1/4 cup of meringue in my whipped cream buttercream and it crusted very little. It was enough to be able to use the viva towel on it, but go very easy on the presser you use. The last cake I did in my photo's is the one with 1/4 cup meringue in the frosting.

Okay. Thank ya'll so much-Josie

I also use 2 tablespoons of Meringue Powder in my icing to make it crust. It is a light crusting but is plenty enough to be able to use the Viva towel method on.

Sounds good! I will try that. Thank you for posting your reply.

When adding the meringue powder, do also have to add the water as instructed on the meringue directions, or do you just add the meringue powder without water?

I just add the dry Meringue Powder along with the powdered sugar.