Well I have been looking for a GOOD buttercream recipe that atleast crusts some... I have tried 3 different ones and none crust AT ALL! So what is the recipe that you all use?

Also I have seen that alot of you all like the SugarShack buttercream but can't find the recipe for it, anyone have it and willing to share I would be forever greatful for all the advice you awesome cakers have!! TIA!

We use beat 24 oz butter with 2 tbsp water and 3 tbsp meringue powder. Then we slowly add 2 lbs confectioner's sugar. Afterwards, we add any flavors and/or colors.

We got SugarShack's recipe and awesome directions from her YouTube video. We're still keeping with our butter mixture but we're adding the creamer and it is AMAZING!!!!!

Paul & Peter

Welcome, d-michelle95!!
Sugarshack's recipe is awesome. It's a 1:1 ratio of high ratio shortening and powdered sugar (2 cups of shortening to 2 cups powdered sugar, etc.).
Her liquid is a dry coffee creamer that she mixes into water, also as a 1:1 ratio. I think she starts out with 1/4 c water and 1/4 c creamer. One of her secrets is that she puts the now liquid creamer into the shortening very hot. Gets the shortening really smooth that way. You can use flavored creamers, of course!
hth!

Thank you, I'll go search for her on Youtube now!!

Sugarshack's recipe is right here on CC. Just search sugarshack in the recipes. Here is one that she posted:
http://cakecentral.com/cake_recipe-5163-2-Sugarshacks-icing-and-Tips.html

Doesn't a little bit of salt make buttercream crust as well?

Thank you Kathy I tried to do a search and it didn't show up!

Also, does anyone have a website or the youtube link you could share... I tried to look on youtube and came up with a bunch of bands and stuff.... I can't seem to find anything today for some reason

d_michelle95: I just realized that I didn't tell you her recipe exactly right. The icing is indeed a 1:1 ratio, but it's 2 cups of high ratio shortening to 2 boxes of powdered sugar.
My apologies

I am a convert. I used to use a buttercream recipe usuing butter and crisco. Now, I use Sugarshacks. IT IS THE BOMB!!!! I couldn't imagine that high ratio shortening could make that big of a difference so I made 2 batches, one w/ Crisco one w/ high ratio. HUGE difference. You could see the difference and once I touched it w/my spatula I was head over heels. I don't think I'll be using anything else

Sorry I finally found the youtube video, YEAH!

Can someone tell me the difference between hi-ratio shortening and regular shortening? I can't remember!

Hi ratio has more emulsifiers in it; it is commercial grade.

creamier, less greasy, more stable, smoother, better mouth feel, less cracking.

here is the youtube on me making a batch:

Thak you! Where would I find the high ratio, I went to the local grocery store wiith no luck. If I can't find it can I use regular shortening or will it not work? Thank you so much for all the help everyone!

yes, get a brand that HAS trans fat in it!