You can use a non-crusting buttercream at almost any time that you use a crusting one. The difference is that you cannot use the Viva method on it, chances are that an edible image may bleed, and stringwork is difficult to remove.
Theresa 
you can use a non-crusting BC anytime that you don't need to put a pattern in the side, or worry about it setting up to smooth it. Some people don't like that the crusting ones crack when you move them or don't like the "crispy" texture that they often get, but I use a crusting one with a little butter in it to make it softer but still crusting all the time. HTH
One of the differences between crusting and non-crusting BC is the "mouth feel". I have lots of customers who don't like the "grease film" they have when they've had a crusting BC cake.
The difference is that an icing with shortening differs from one without. A crusting BC typically has shortening in it. Shortening melts at 103 degrees F. Butter melts at 88 degrees F. Obviously, to get rid of the film, you might want to drink something hot with a crusting BC.
Non-crusting BC (or a "true" buttercream as some call it) doesn't have shortening in it. It also may be made by making a meringue (egg-white only recipe) or lightening whole eggs, then adding a sugar syrup that is somewhere in the 250 degrees F. range. Obviously, with sugar syrup that hot, there is no concern about salmonella or any of those other nasty little critters that might just make us all sick.
I find that my Clients who want a very sweet, rather sugary icing like my BC that has both shortening and butter. Those that don't care for such a sweet icing like my non-crusting BC. I generally prefer Rose Levy Berenbaum's Mousseline Buttercream from "The Cake Bible".
Some day when you've got lots of time, try a different kind of cake recipe and/or icing recipe. Expand your repertoire. You'll be surprised at the difference!
Hope this helps.
Odessa
I agree with Odessa. And I use Italian meringue buttercream almost exclusively because it is less sweet, and much smoother than powdered sugar/Crisco based buttercream. You can't Viva towel it but it goes on so smoothly you hardly need much effort to have it look satiny and smooth. And for me the mouth feel is much better, no greasy film on your tongue or roof of your mouth.
I would really like to try the IMBC but doesnt it have egg whites in it....I dont know why...but I just can't get over that....seems like I have heard on the food network that sugar 'cooks' the egg whites...but I just havent had the guts to do it yet. I know I am weird!
I have been wanting to try IMBC also. How long is it good for? Can it go under fondant? Does it have to be refridgerated?
i have those same questions!!
I use mine under Fondant all the time. As far as keeping the cake should be refridgerated. I keep it for no more than 5-7 days.
so you refrigerate your fondant? doesn't it get dewy? or do you make the cake, put it in the fridge, then cover w/ fondant right before your event? pleeeeeeeease explain 
Anyone else know the answers?
Sorry super busy with cakes! Two weddings and two Custom Birthday cakes.
I put my cake in the fridge the entire time. They do need come to room temp for the icing to soften up. They cannot sit out!
Do you eat Lemon meringue pie?? Same difference.
I use only SMBC for all my cakes. I have used it for seven years and all my clients are still alive and well!
Yes I know I have had meringue in pie before, and I have no doubt it totally safe (as I have said I see it on food network all the time) but I have issues with food.......I love Ceasar salad...but I rarely eat it because I know it has anchovie (sp) paste in the dressing....I know that is dumb....cause I know that I LIKE IT......its just so hard for me to eat it now! Also like tuna steak...it tastes so good..but I could only eat one bite because I know its raw in the middle (again I know its safe) but its the thought of it that I cant stand! Like I said....I am a weird duck! I hope you didnt take my comments to mean that I thought it was unsafe in any way!
Do you eat Lemon meringue pie?? Same difference.
I use only SMBC for all my cakes. I have used it for seven years and all my clients are still alive and well!
Yes I know I have had meringue in pie before, and I have no doubt it totally safe (as I have said I see it on food network all the time) but I have issues with food.......I love Ceasar salad...but I rarely eat it because I know it has anchovie (sp) paste in the dressing....I know that is dumb....cause I know that I LIKE IT......its just so hard for me to eat it now! Also like tuna steak...it tastes so good..but I could only eat one bite because I know its raw in the middle (again I know its safe) but its the thought of it that I cant stand! Like I said....I am a weird duck! I hope you didnt take my comments to mean that I thought it was unsafe in any way!
I've heard you can make IMBC with pasteurized egg whites. That would solve safety concerns. As for the gross factor, I can't help you there.
I'm very squeamish about eggs--when I make scrambled eggs etc. I have to cook them until almost rubbery. No runny yolks for me!
However, I do love meringue buttercream. I just try not to think about the eggs.
I have no doubt it totally safe (as I have said I see it on food network all the time) but I have issues with food
I am the same way. I will not eat meringue pies. I was in Penn. once and their banana "cream" pies are not topped with whipped cream, they are topped with meringue. I didn't touch it, my dad asked I thought you liked banana cream pie. I had to explain to him that I do not like meringue. The rest of my family loves to lick the bowl of cake, brownies, cookies and I can't bring myself to do it b/c of the eggs.
A friend of mine keeps trying to convince me to try sushi. Raw food? No way!
HollyPJ I am the same way! My scrambled eggs are so very dry! I know I would like it.....I just have to get over myself (this coming from a girl who cannot eat gummy bears, worms or chocolate easter bunnies cause they are shaped like animals).... ok I have to stop or you all will have me committed!
Night all!
This is funny I just had a conversation with my friend about meat temp. I think they need to eliminate med rare and med well. I personally love sushi, Meringue buttercream, and rare steak! I will not eat raw Toms very often though!
I asked my husban if I just find more hair because I look for it. It seams that the last four times I went Bakers square I found hair-So gross!
. And I use Italian meringue buttercream almost exclusively because it is less sweet, and much smoother than powdered sugar/Crisco based buttercream. .
ALong these lines, what is the difference between Swiss Meringue buttercream, Italian Meringue Buttercream, and French Buttercream? And are these the same as"boiled icing"?
They all different methods and some different ingredients
Swiss-Whites and sugar heated over double boiler, Whip white to stiff peaks and add butter and cream until smooth
Italian is hot sugar syrup heated and pour into white while being whipped and butter is added
French is yokes only icing. The methid I used for this is similar to the IMBC method exept all yolks.
Do you think I would have a problem with putting fondant in the fridge? i live in Florida(humidity)
thanks again for your help moydear77
You are very Welcome. Most of my cakes are shiny anyway so it does not bother me. Is it still very humid in the winter months??
Note to self: Avoid Baker's Square... Thinking: Hmmm, which location knowing moy is not that far from here so it can't be one too far away... 
Then again, doesn't make a hill of beans difference because we never get out to eat there or anywhere else for that matter...
Note to self: Avoid Baker's Square... Thinking: Hmmm, which location knowing moy is not that far from here so it can't be one too far away...
Then again, doesn't make a hill of beans difference because we never get out to eat there or anywhere else for that matter...
White bear avenue and West St. Paul!
That's the one I thought you would likely be talking about... I wouldn't venture to the Arby's over on that strip either... Ended up one night going there for the drive through... Sat for 20 minutes, only for the guy with the drive-through earpiece to walk out the back door, look around, and do a few puffs on his pot pipe... I swear the people in the three cars around me were like "Did we just see what we THINK we just saw" before we immediately proceeded to LEAVE...
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