What recipe do you use for crusting buttercream? I always use the Wilton BC recipe, but I use shortening instead of butter so it doesn't spoil. I like the Wilton recipe & I'm used to working with it, but I always feel like there could be another recipe out there that does the same job, but tastes better. Just curious what everyone else uses

Here is a great one.  As posted it is NON crusting BUT........there  is a 'fix' towards the end.  Be sure to read all the replies for helpful hints.

AI use the Wilton with all butter. It doesn't spoil-- the sugar acts as a preservative. :)

For my recipe I use one Crisco baking bar, a 2 pound bag of confectioners sugar which I place in my mixing bowl and I slowing at milk to the Crisco and sugar while it is mixing until it is a fluffy but stiff consistency.  It has never failed me when using it to frost a cake and piping  my decorations and it is perfect for when I need a crumb coat. 

AI use to use Crisco but now think that's gross. .....so I switched to high ratio shortening. .it taste so much better...than instead of using water I use heavy whipping cream . It makes it yummy.

I don't have access to high ratio shortening so I am forced to use Crisco but I use more sugar compared to the shortening I use so I don't taste the Crisco so much.  I always use milk.  I am making cupcakes today so I am going to use whipping cream and give it a try.

I use the Wilton one as well but I do half and half, half unsalted butter and half crisco.  Everyone that I've made cakes for loves it.  They don't think that it is too sweet either.  It also crusts nicely.