Indydebi: does this principle apply to meringue buttercreams? I have started using a recipe I found on here titled "fluffy American buttercream". I really LOVE the flavor and fluffy texture of it. It's not super sweet like classic American buttercreams can be. I have always tried to avoid using strictly shortening in my BC, but of course, I've never had a BC that crusted either. I'm starting to want to try a more shortening based recipe so I can actually use the paper towel or parchment paper method to get it smooth. I have such a hard time smoothing my icing. So, #1, is it possible to get a meringue based BC to crust? If so, how would you suggest I alter this recipe to do so. OR should I just use an all together different recipe when I want it to crust?
(This recipe CLEARLY has a HUGE fat to sugar ratio)
Here's the recipe: 2 lbs powdered sugar
3/4 c pasteurized egg whites
24 oz (6 sticks) Butter
8 oz. shortening
2 T vanilla
Also, do you also use your same 100%crisco based BC's to fill your cakes or do you only use it to cover your cakes to get them smooth/crusted?? Just curious?