I have a question.  I make my own american buttercream.  Taste awesome.  I would like to get the consistency of a  Costco icing.  I want it to be soft.  Or barely crusting.  Do I use more liquid or more fat to get it that way?

I just reduce the powdered sugar by about a cup.  However, I find it's kind of hit or miss with the recipe, depending on the weather!

AMy recipe is 1.5 lbs at to 2 lbs powdered sugar. I add a considerable amount of liquid until the buttercream is the consistency of stiff whipped cream.

I do 3 sticks of butter to 4 cups PS.  Heavy whipping cream as the liquid and some vanilla flavor.  It's absolutely amazing!!!  It just barely crusts. 

Annie I have a Boston Terrier too.

Thanks for the hints.

AI have two! They are hilarious!