I'm having a problem with my BC frosting, It crustes over but it quickly gets too dry!! and looks wrinkled and yuck!!

Here is my recipe: Any advice or changes welcome

1 1/2 c. Shortening
1 Tsp Vanilla
1 Tsp Creme boquet
Dash of salt
Milk added till spreading consistency.

How much powdered sugar?? A good start is 1 lb sugar to 1 cup shortening. Hi-ratio shortening does make a difference and sub. some shortening for unsalted butter gives a nice flavor without affecting the consistency of buttercream. I find heavy whipping cream or coffee creamer give a creamier taste. Good luck!!

How much powder sugar is in the recipe??

Crusting is based on the sugar to fat ratio. A 1 cup fat to 1lb sugar ration will crust well. A 1 cup fat to 2lb sugar ratio will crust very fast. A 2 cup fat to a 1lb sugar ratio will be very slow to crust, if it does.

Forgot to add sugar-

I use 2 lbs per batch

It's just a little to much icing sugar for the amount of shortning you use. Add about a 1/4 to 1/2 cup of butter in there (or use all butter, as that's what I do, yum!) and it should come out much less dry. You won't use as much milk this way either.

If it's too dry for you, then I'd add in more shortening. I actually do a 2cup to 2lb ratio. I know Indy's recipe is actually 1 1/3 cup and 2lbs, and it works fine for her. So I would just play until you find one that works well for you.

Also on the wrinkle issue, is this happening before or after you move your cake around? If it is after, it could be that your board isn't strong enough.

Or are you trying to smooth it too long after it has crusted?

No, it's wrinkled after I smooth.

I use the hot water/spatula method, then after it sits to dry it gets wrinkled.

And, how will keep my frosting nice and white if I use butter?

I always try to beat the butter for a couple minutes so the color lightens, I always use the Italian Meringue Buttercream to cover my cakes.

...............how will keep my frosting nice and white if I use buttet?.............

BEAT, Beat, beat! The more you beat it the lighter - both in color and texture - it becomes. Beat the shortening and butter together 1st, then slowly add the renaining ingredients.