I don't know how to take the reply I got on my question."LOL"
I guess it must have been a really silly question,eventho I have never made a crusting buttercream and felt this was the only place I could go to get all the answers to ANY questions I had.I will think twice before I post a question here again. P.s. I'm NOT "LOL"
JMama3 - don't be embarrassed and don't ever think twice about asking a question here on CC!
I think lapazlady's LOL was at herself for making a pun "as it stands" meaning the recipe is fine as it is but also that it is stable and can "stand". At least that is how I took it. I think she really just meant to help.
I just don't ever want someone to feel bad about asking questions because I always search through the forum for questions I think are "stupid" or "basic" but ALWAYS find that other people have asked the same thing.
Jmama, I think you might be being a little sensitive as I don't think lapazlady meant anything by her reply. I say "lol" in posts all the time and would never be making fun of anyone.
I don't think that was a silly question at all and I would have wondered the same thing. I too come here with questions that might seem simple to others, but for me I just need to double check. Do not not come here with your questions! 99.9% of the people on this board are WONDERFUL and will answer our questions no matter how many times they have been asked and they will not laugh.
I don't think it was a silly question. If you don't ask, you will never know. I don't think she ment to make fun of you, sometimes we don't read others posts in the same tone as they posted it in. I'm glad you asked that question though, I needed to know as well. 
thanks!
I can see that also...This is the only place I know of to go to ask anything about cakes etc and get an answer.I think it just kinda shocked me.But I can also see it your way.Thank you ,both of you for the replies...I would hate to lose this forum for information and chit chat. ...J
YOU ALL ARE SO FRIENDLY! I have thought about it and I must have taken it the wrong way.lapazlady,I hope YOU have not been offended by my "Silly" translation of your post.I still appreciated it even when I thought you were laughing at the question....I am still embarrassed tho..."LOL" can I still use that???
Jmama - it wasn't, by any means, a stupid question, and I don't think that lapazlady was trying to imply that it was... it's hard to get someone's tone and meaning from typing.
Every single person that's ever responded to one of my posts has been so helpful and kind... don't worry about appearing foolish.
I definitely interpreted lapazlady's LOL as her laughing because she made a joke!! the recipe is fine as it "stands" get it hahahahh get it......I laughed out loud when I read it because that's how I took it that she was making a joke about it standing! I mean it was a question about stabilizing right/???
Please everyone forgive me for the misunderstanding of the post..... Maybe I need a break from my computer!
I have never been "mistreated" before here,I don't know what got into me...PLEASE FORGIVE ME CC GROUPIES!As I told another member,my face is red hot with embarrassment.And that is the truth...I definatly wont be telling my hubby about this topic...I guess I chose the right animal for my pic...so naive I can't even take a joke...J
Quit beating yourself up over it. We all make mistakes, we are only human. So what maybe you had a bad day and was in a bad mood when you read it or something. It just a silly mistake, don't worry about it. Come back tomorrow and read it and it may sound totally different to you then.
Hmm Lots of Luck, never thought of that one!
Smile, it will be ok. 
You don't have to have flour or meringue powder in an icing recipe to have a crusting recipe.
It is the fat to sugar ratio that affects crusting. The more fat/less sugar in the recipe the more it will not crust, the less fat/more sugar in the recipe the more it will crust.
Wilton's recipe is a good example of a basic crusting recipe. It has one cup of fat to one lb of sugar. You can do 1 cup of fat to two lbs of sugar and it will give you a recipe that curst super fast.
The more fat you add to a recipe the less/slower it will crust. And after so much fat it will not curst at all, even after time.
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