Butter Cream Frosting Turns Crunchy, How Do I Fix This?
Baking By superflybaker Updated 20 Sep 2012 , 9:22pm by superflybaker
Ok so i have a great recipe for butter cream frosting that is super yummy. It is
butter, shortening, milk, vanilla, powdered sugar.
My question is how when i first make the frosting it is smooth and yummy but after it sits for a few hours it gets hard on the outside and is a little crunchy. it is still soft under that layer. How do i make it not get hard on the outside? Please help, thanks everyone.. 
You are using a CRUSTING buttercream recipe. That is what it is supposed to do. Get crunchy so it holds it's shape.
There are recipes out there for a non-crusting buttercream, if you prefer, or reduce the fat content, but it could change the taste.
Hope this helps.
Thank you, i was not aware that there was a crusting buttercream.
Does anyone recomend a great tasting buttercream that stays smooth and soft and yummy? 
so the recipe i use is 1/2c shortening 1/2c butter 1tbsp vanilla 1tbsp milk and i think 4c sugar. i usually eyeball the vanilla and milk and add extra vanilla because i love vanila and with the sugar i add it till i get it to the consistency that i want. i really only measure the butter an dshortening.
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