I have been using the Wilton recipe and it seems to crust very quickly. When I try to smooth the icing (whether with a warm spatula or a cold one) I end up with a sticky mess that seems almost like marshmallow. I have to frost it fast and try to make it perfect the first time around. I have tried waiting and using a piece of parchment paper but as soon as I disturb the frosting, LOOK OUT! Should I add more water? More sugar? Less shortening? Brands of powdered sugar? 
Maybe your icing is not thin enough. What consistency of icing are you using?
I have been using the Wilton recipe and it seems to crust very quickly. When I try to smooth the icing (whether with a warm spatula or a cold one) I end up with a sticky mess that seems almost like marshmallow. I have to frost it fast and try to make it perfect the first time around. I have tried waiting and using a piece of parchment paper but as soon as I disturb the frosting, LOOK OUT! Should I add more water? More sugar? Less shortening? Brands of powdered sugar?
I was having the same problem until I asked my Wilton teacher who told me to thin the icing with light color Karo syrup. I've used it twice now and its not crusting as fast and I can smooth it out with a hot spatula when i'm ready. Your consistency needs to be thin which means it should be SLIGHTLY runny.
Try using Domino's XXX sugar and Crisco. I tried the cheaper store brands once and got the same results you describe. Good Luck!Quote by @%username% on %date%
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