i always use the buttercream recipe from this site and it is my signature buttercream really goog. 
However it doesn't crust. i really need it to crust though for a cake that has to be done on saturday. Can I add Meringue powder to the recipe? will it spoil the taste or texture?
Any advise on what I can use to help it crust? thanks a lot
I love the Buttercream Dream recipe as well and I have used a little bit of meringue powder in mine since it's so humid here in Cincinnati. It does help it to crust up a little more but I have seen conflicting responses on this website about it.
I have also had great success with the crusting buttercream recipe and it takes really good as well.
I was not able to get it to crust, either. I don't know if it's the humidity or because I used hi-ratio shortening instead of crisco.
I just made that BC last night and it crusted rather well with no merigue powder. I did use 1 cup of high ratio shortening instead of crisco.
Buttercream dream does crust well it just depends on how much milk you add. You have to test the consistency of the icing before adding all of the tablespoons of milk that it calls for.
If I want a stiffer crusting consistency, I add less milk especially for my roses.
Make sure you use your shortening too!
It's a buttercream icing recipe that I submitted here on CC.
And thank you so much for the recipe. I made a cake with it the other day and sent some to neighbors and they all called me back and said how good the frosting was. One said it tastes like ice cream. I did not have trouble with it crusting. I got it to crust better than my usual buttercream recipe.
I have not tried this recipe yet, although it looks wonderful! But I was wondering if you need to keep the cake refrigerated beforehand since it has milk in it?
I do not think it does. I only put mine in the fridge because it had cookies and creme filling in it. I usually make all my butter creme with a little milk in it and it has never gone bad .
I havent made the buttercream dream recipe, but i think the one that I make is similar. The only difference in mine is that I use all salted butter and use heavy cream. It sets, but doesnt crust "hard" But I have found to make it crust a little more I use water to thin the consistency for icing the cake. (I still use the cream initially for the stiff consistency) I think the water evaporates more than the dairy making it crust more. I could be wrong but it seems to help.
I have not tried this recipe yet, although it looks wonderful! But I was wondering if you need to keep the cake refrigerated beforehand since it has milk in it?
By the way, icings with milk, cream can sit out for 2-3 days with no problem. Just refrigerate the leftovers for 2 weeks or so.[/quote]
Has anyone tried this recipe with water instead of milk? I am asking, because I ran out of milk and forgot to buy some at the store last night. ((currently kicking myself)). Would it taste ok with water as a substitute for the milk?
I always use water in the "Buttercreme Dream" recipe and it turns out great every time! 
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