Ok, so I am practicing for my first real cake, and I am using Indydebi's buttercream recipe. It won't crust for anything, which makes it hard to use Melvira's method to smooth it (can you tell I"ve been studying? 
).Anyway, I am wondering why it didn't crust. Maybe I should have used more powdered sugar. It is a little humid here but not hot, and after 2 hours you'd think it would have plenty of time to do it's thing.
Any help would be appreciated. I really want to use the buttercream smoothing techniques, and stay away from fondant for now. Thanks!
Hi and Welcome, Mutterbutt. 
Decoding CC acronyms:
http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html
If your b/c isn't crusting, try adding more powdered sugar (to "up" the percentage of dry ingredients).
HTH
Thanks. I think it was the powdered sugar. I didn't add the entire 2 lbs because I didn't want it to be too dry, and I should have.
I left it out all night, and I woke up this morning and it still hadn't crusted. 
I am going to try again this weekend. This is why I am practicing.
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