I saw this BC recipe, posted by Jeff Arnett on his 'Upside-down-icing-technique' tutorial:
I'm looking for a tasty BC icing that will crust & work under fondant, but if I decide not to use the fondant (I may run out of time), will be tasty on it's own. This has a fair amount of butter in the recipe - will that prevent it from crusting?
3 sticks butter
1 C. shortening
2 lbs. powdered sugar
1 tsp. clear vanilla