SMBC and IMBC will not crust. I believe the crusting buttercreams have to be the ones that have butter and crisco in them. The Merinque types which is what I use are a silky smooth texture, less sweet the crusting types but you can't use the paper towel method with them...just the spatula.
Jacqui
While it does not crust, it seemed to me that smoothing with the hot spatula worked amazingly nicely with the Italian Meringue BC that I just tried. I'd give it a shot and see what you think. I have to say, I'll NEVER go back to the old half butter/half criso way of making frosting after making IMBC. (For the record, I used almond and vanilla extracts to taste rather than the citrus) It's delicious, it's light and fluffy just like bakery frosting, but tastes awesome without that awful greasiness. I'll still use crisco based for the making of flowers and decor, but meringue based frosting is where it's at!
While it does not crust, it seemed to me that smoothing with the hot spatula worked amazingly nicely with the Italian Meringue BC that I just tried. I'd give it a shot and see what you think. I have to say, I'll NEVER go back to the old half butter/half criso way of making frosting after making IMBC. (For the record, I used almond and vanilla extracts to taste rather than the citrus) It's delicious, it's light and fluffy just like bakery frosting, but tastes awesome without that awful greasiness. I'll still use crisco based for the making of flowers and decor, but meringue based frosting is where it's at!
Definitely my choice as well. Smoothing a cake iced in IMBC is so much easier than a standard powdered sugar/Crisco icing. You can feel the drag or pull of the spatula with the PS buttercream, you never get that with IMBC and the taste difference is so much better in my opinion. You might also try the upside down icing technique, it works beautifully with IMBC and gives you such nice smooth edges.
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