How crusty should crusting buttercream be? and what can i add to my regular buttercream recipie to make it more crusty? my recipie does crust a little but not enough to do anything like the viva towl method, it just sticks any suggestions?
What causes an icing to "crust" is the fats to shortning ratio. What is the recipe you are using? I use sugarshack's or indydebi's and both of them are GREAT. They both crust nicely, taste wonderful and are stable in the heat and humidity of the summer weather.
Why don't you just buy the pre-made rice krispie treats? That's what I always use. I get them at Sam's or walmart in the big boxes and they work great...no wasted left overs and no clean up