I've read on this board about buttercream icing crusting. How is that? I just made a cake this weekend and my bc icing didn't crust. I used the crisco and butter recipe with water.
Also, now that I'm thinking of it, what kind of icing do the bakeries use..the real sugary one? (which I do love!) Is that a type of bc??
Thanks!
Look in the recipe list for the crusting buttercream icing (faux fondant--Viva method). I've tried it several times and it does crust. If you like that bakery frosting, you'll probably like the crusting version. Personally, I find it too sweet, but then I'm not a big fan of confectioners sugar.
Would you mind posting your recipe for the buttercream? It could be the fat to sugar ratio that is keeping it from crusting.
I just looked up the crusting buttercream icing and it seems similar to what I made..same ingredients. I can't remember the exact amounts of butter and shortening. Maybe I should use less water...or maybe it was overbeaten? Well, I'll have to keep trying. 
I think about 1 cup of fat (crisco/butter) to 4-5 cups of sugar should make it crust. I use heavy whipping cream in mine and water to thin with the above ratio. It crusts, but not super hard-If I dont use water (milk to thin) it will "set" I think the water helps to crust as it evaporates. It could also be the humidity too. Also did you keep your cake in an airtight container? My cakes will "uncrust" if they are in there as the moisture level is too high. So I prefer to keep my cakes out or covered (but not airtight) Hope that helps
If you use the Wilton recipe, the meringue powder helps bc crust.
I used the crusting buttercream but it didn't crust very well. I couldn't use the Viva paper towel on it. It just stuck to the paper towel. I think humidity had alot to do with it too.
I checked the crusting buttercream (vivia method) recipe. The recipe I use, has the same fat/sugar ratio, except that it is all crisco, and a bit less extract (I found it too "alcohol" tasting). Mine does not crust, viva didn't work. Even after it has set overnight on a cake, if I drape the cake with saran the next morning for transport-within 5 min the icing is "wet" and the saran will stick in parts. Same amount of water/milk added. Any suggestions??? Thanks!!
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