Okay I have a noncrusting recipe that's perfectly fine...its my crusting recipe I can't get.
Its the Wilton recipe with half butter, half sweetex, and probably a tad extra milk. I try to mix it slow and everything...and when I'm done, its relatively smooth.
As it sits, it like collects bubbles, until after awhile its nothing but tons of bubbles for some reason....its crazy!!!!!!! Its very, very frustrating.
If you want a recipe that crusts and uses butter and hi ratio this is what I use. I have been using it for 10 years now and love it. I even whip mine for at least five minutes with no problems. 2 pounds powdered sugar, 1 1/2 cups hi ratio, 1/2 cup salted butter, 2 tablespoons clear vanilla and 1/3 cup water. You can adjust the amount of water or liquid used. This was given to me by a cake decorator on the east coast. I have tried others but always come back to this one.
That's pretty much what I use only equal butter and sweetex....