Like I have mentioned before, I am very new to making cakes and I wanted to know what exactly is crusting icing. What is the difference in regular butter cream? What are the advantages? Thanks for all the help in advance, as I am sure I will be asking a lot of questions. 
Crusting buttercream will feel dry to the touch at some point after you put it on the cake. Some recipes crust faster than others. Once the buttercream is crusted, you can smooth it with the viva method or the Melvira method.
Crusting icings are usually icings that use powder sugar and a fat (butter/crisco) and flavorings. There are some varations to it.
Non crusting icings are usually cooked icings like IMBC or SMBC. They are made with egg whites, granulated sugar and butter.
Some prefer the taste/texture of one over the other.
Me I like the crusting so that I can smooth it with a viva paper towel.
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