...and how does it differ from regular buttercream? And does anyone have a great recipe that they recommend?

A question I can actually answer!

Crusting buttercream forms a crust when it dries - meaning that it gets hard enough to smooth with a paper towel, copy paper, foam roller, etc.

I use a crusting buttercream from indydebi on this site - it's wonderful! I've gotten tons of compliments on it.

A crusting bc is one that dries to a finish that you can smooth over to an almost fondant looking finish. It's the ratio of powdered sugar that makes it crusting.

There are so many recipes, but my personal favorite is:

http://www.cakecentral.com/cake_recipe-5313-Sugarshacks-Buttercream-Icing.html

It's smooth, can be flavored any so many ways and crusts beautifully.

I hope this helps you some. There are so many more knowledgable people on here than I, but maybe this will get you started anyway.


Melvira Roller Method:

http://cakecentral.com/article83-Quick--Easy-Smooth-Icing-Using-a-Roller-Melvira-Method.html


There's also the Viva Paper Towel method, but for some reason I can't attach it right now. Try searching for it and you can read up on it too.

By the way, welcome to CC. K'ly

This website is the best! Thank you all for the helpful links and insight. Everyone on here is so helpful and friendly. Where are the people like this in the "real world"?! LOL. THank you all again!