Hi,
I use this one. A lot of people on CC use it also. It definitely is not crusty.
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Whimsical Bake House Buttercream
In Mixer bowl, stir together:
6 Cups Confectioners' Sugar
1/8 teaspoon salt
1 teaspoon Vanilla Extract
Using whip attachment, add and whip on low speed:
1 cup boiling water (3/4 cup on hot days)
Whip until smooth and is cool.
Add and whip until smooth again:
2 3/4 cup Hi-Ratio or regular vegetable shortening
6 ounces (1 1/2 sticks) butter; slightly chilled and cut into 1" pieces
Turn up mixer to medium-high. Whip until double in volume and is light and fluffy. About 10-20 minutes. Recipe will almost fill a 5-quart mixer bowl when done.
Makes 9 1/2 cups
Some benefits: its a LOT less sweet and since it doesn't crust you can leave it for a bit and come back to working w/o ill effects. Also you can get it super super smooth and air free.
Stef43 look up recipes for swiss or italian meringue buttercream, its what you are looking for (SMBC/IMBC)
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