Italian Meringue Buttercream is great for fluffy buttercream and not crusting. The recipe is on the site here. Here's the link to it.
http://www.cakecentral.com/cake_recipe-2015-Italian-Buttercream-Meringue-Frosting.html
And here is my recipe for IMBC. No Crisco, and there is less butter as well so it doesn't have a too buttery feel in your mouth. It is light and fluffy and smooths like a dream with a hot spatula.
http://forum.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html
Quote by @%username% on %date%
%body%