I need a good non crusting buttercream for cupcakes and such. Is there a way to change my favorite crusting buttercream into non crusting. Or maybe I just need a good (and easy) fluffy buttercream recipe! So many to choose from on this site. Any recommendations??
Appreciate the help!

Your best bet are probably the meringue buttercreams (Swiss Meringue Buttercream and Italian Meringue Buttercream). They're a little bit more work, but taste great and don't crust.

Hmm. The recipe from the back of the C&H powdered sugar box seems to both crust and set firm, especially when refrigerated. But adding large amounts of strawberry jam makes less firm, more sticky, and totally non-crusting (not good things if it's a sheet cake, served in the pan it was baked in, and stored with nothing more than aluminum foil on top.)

Under the circumstances, I wouldn't mind knowing how to enhance/encourage crusting.

Easy. Use less sugar, and add more liquid or fat.