I use a non-crusting all the time.
Single recipe
3/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup meringue powder
Mix in 1/2 cup boiling water
Whip to medium firm peaks.
Add in 1 Tablespoon clear vanilla, or your choice of flavorings.
Beat in 1 pound of confectioner's sugar. Whip to stiff peak.
Whip in 1 pound of vegetable shortening. The mixture will deflate and you will think that it is ruined. It is not ruined! Just let the mixer continue to whip and the volume will come back to where it was before the addition of the fat.
If you have a few more minutes, change to the flat beater and mix on the slowest speed to get out some of the air.
A very soft icing, light and fluffy, easy to spread and naturally smooth. Minimal crusting, generally considered a non-crusting icing. Also very repairable for those little "dings."
I multiply by 6 and use a 20 qt Hobart. For the X 6 versin, I've cut the shortening back to 5.5 pounds. I use Alpine.
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