What Recipe Is The Best For Crusting Buttercream?
Decorating By JMama3 Updated 19 Sep 2006 , 8:47pm by JMama3
I think the best crusting buttercream is one that uses all shortening. Unfortunatly, this does not taste good to me so I really do not make it often. I like to use half butter and half crisco but it is harder for me to get smooth. My favorite recipe for crusting is the one that uses 1 cup hi-ratio shortening, 7 cups PC, 2 teaspoons vanilla, 1 teaspoon butter flavoring and half a cup of warm water.
The best recipe is going to very for everyone. The only way to really know what you, your family and those you bake for think is the best is to try and experiment with different recipes to find what you like and don't like.
i add a little bit of butter, say 1 stick to 1 cup shortening to make it crust really well, has a bit more body and flavor than the all crisco. also, if you add a little meringue powder, it seems to crust better too.
I use the all shortening recipe too. I've tried the 1/2 butter, 1/2 shortening and it's way too creamy and smooth for me. I add either butter flavoring or Almond flavoring to it so it tastes really good. I also add a bit of salt to cut out alot of the extra sweetness.
WOW! CAROLANN! 
This is the recipe I use and everyone loves it.
1and 1/4 cup Crisco
2lb Powdered Sugar
1/4 tsp butter
1/2 tsp vanilla
2 tsp Meringue Powder
Warm Milk
Mix Crisco and flavoring until smooth. Add Meringue Powder and 1/2 Powdered Sugar. Add about 3 T hot milk mix well; add remaining sugar and milk to get it to the consistency you want.
I usually double the recipe and for roses I usually use about 16T of milk and to get a good smooth icing to ice cake I use about 21T of milk.
I've only used buttercream and never heard of crusting buttercream, what is the difference? True "buttercream" is, (I think) made with white sugar, egg whites and real butter, using either the italian or swiss or french methods. (See recipes section under "frostings"--Swiss buttercream, Italian Meringue Buttercream, or French Buttercream.
"Crusting buttercream" is the American version of a "decorator's frosting," and is not a true buttercream, I guess--according to fancy chefs and such.
"Crusting" vs. "non-crusting" I'm assuming would cover the American versions, and would denote either those that develop a slightly hardening "crust" on the very outside, and those that wouldn't.
I think.
Now I'm as confused as y'all! 
--Knox--
I agree with CarolAnn. I use that same recipe, only when I'm getting the water ready, I add some salt to the water and let it dissolve. That breaks up all the sweetness from the sugar and gives it a great taste. It works really well, and if you look at my teapot, the hook on top is just icing. That's how well it works. I can just put this on the cake with my hands and smooth it out with my fingers, then just use the Viva paper towel method or a hot knife and it comes out great!!!
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