Ok, all of a sudden, my buttercream doesn't want to crust anymore. I use and have always used the Wilton class buttercream recipe. (Just haven't branched out yet because I'm still taking the classes. lol I will eventually try a different recipe.) It always crusted nicely for me before but the last couple of batches I made didn't. I have used the exact same ingredients and followed the recipe exactly the same. What might be causing this? What is the ingredient that makes it crust, can I just add a little more of that? I have a gigantic batch of it made right now that I am going to put on a cake later today so it's too late for this cake to try a new recipe so is there anything I can do to this particular batch? I would hate to throw all this away because not only is it a LOT of icing but it's red and it's the prefect shade of red. Also, can I freeze and reuse any that I don't use today?
Thanks in advance.
Did you add the meringue powder? That is the only thing that I can think of. Good luck.
Yes you can freeze the icing. I don't know about adding to it now though. It might be hard to get it all stirred in together. Maybe someone else wll have an answer for that part.
Are you using Domino Powdered Sugar? I have tried cheaper brands of Powdered Sugar and the icing didn't turn out as good.
It's not too humid today but I think that is why my last batch didn't crust. I use C&H sugar.
Thanks everyone!
Thought I would let you all know that at the last minute, when it counted the most, the BC decided to crust!! 
I didn't do anything to it but it crusted. Maybe it saw the tears start coming and wanted to stop me from crying. LOL I'm really excited now about this cake. 
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