Ok I love my butter cream and so do all my customers I'm forbidden to ever change my recipe... but I'm wondering if there is something I can add to it to stop it from crusting so much... a few hours after making the cake, weather it's in the fridge or not, and weather it's covered or not.
The problem I'm having is like the borders, when cutting into the cakes the borders are so crusty that they just start breaking off.... it happens with all cakes no matter how long they've sat before cutting.... I don't get it...
So anyone with any tips or tricks please help!!!!
TIA! Becky
I believe crusting has to do with the proportion of powdered sugar to fat. To reduce crusting you need to either add more fat (butter or shortening) and/or less sugar.
Alana is right. The more fat or less sugar you use the less/slower your buttercream will crust. But unless you use high fat/low sugar ratio your icing is going to crust. And the longer it sits the harder the crust will be, that is just the nature of these types of buttercream.
Have you thought about trying a non-crusting recipe?
Yes I have thought about using a non-crusting butter cream but in order to smooth to a smooth finish I have to have it crust.. at least a little bit lol. I think what I'll do on the next cake is have hubby use a little less sugar and a little more butter... I don't want to add anymore crisco cause then it would taste funny 
I can't do all butter where I live... the humidity is too high it would melt almost instantly I've tried lol. Even in the winter time it's too warm here.. we don't get much snow anymore but the few times we do we get maybe an inch or so maybe just a sprinkling lol....
try using half and half or cream instead of milk. That's why I use, the frosting will crust so I can smooth it, but it will stay soft enough that the decorations won't crack. I also use some corn syrup, it doesn't add to the sweetness and gives it a little more elasticity.
edit to add: I used this recipe on a cake this summer, made it on Wed. night and they didn't cut into it until Sat. My brother was at the party and he said everyone was amazed that when it was cut the decorations didn't move or crumble:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=619143
Thanks for the tips I'll try using cream next time and adding some corn syrup. 
Very pretty cake! 
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