I've never tried to add meringue powder to mine so I can't help you out. I am not sure that the meringue powder has much to do with crusting. I think it's due to the sugar to fat ratio. I wonder if it's your area that's causing a problem with the crusting. I use Buttercream Dream all the time and I never have a problem with it crusting. Did you cut back on the sugar in it or anything?
Hi momof-4!!
I had problems with it crusting for me and agentcakebaker said in another thread to make it crust more, use less milk. But if you decide to use meringue powder, I don't think that it would hurt it.
HTH, ~Denise
If you use the meringue powder, the buttercream will get hard. I have always used the buttercream without it and the cakes come out beautiful, the buttercream is always creamy. however, I was taking a class and the teacher added the meringue powder and it did get hard. That is the same thing you use for Royal Icing to make flowers..after a while the flowers get hard and you can store them.
I have a all Crisco buttercream that I use when I want a white buttercream and I use meringue powder in it and it doesn't get hard. The meringue powder makes it more stable.
HTH, ~Denise
Thanks Girls 
I ended up not adding it and left it out last night and decided to decorate this morning.It still really has not crusted.I am in Fla and the humidity is horrid.Maybe that is the problem.Next time I will try some of your suggestions to see if that helps.
Thanks again!
Jamie
I'd be willing to bet it's the humidity. I never realized what a huge factor the climate is when we're baking cakes.
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