My icing buttercream is quite soft (lots of butter) and doesn't crust.  

I've been trying a few new recipes to find a great sturdy icing to pipe flowers with.

I tried Joshua John Russell's recipe....2 cups shortening to a pound of sugar....pipes well but it takes a couple hours to get them frozen before handling them.

I  tried Chef Alan Tetreault's recipe (https://www.globalsugarart.com/buttercream-recipe-for-flowers.html) and liked it too....but it's still not exactly what I want.

Anyone want to share their tried and true recipe for flower piping buttercream?

I go back to this one over and over.  Just make the crusting version at the end of the post.    https://www.cakecentral.com/recipe/22469/2-icing   I know you are very familiar with it :)

i've never understood using the high percentage of fat to sugar in some abc's -- I went with Colette's icing recipe --

2# 10x sugar

I cup butter

1/2 cup milk, (I often use cream)

salt, flavoring, makes 6 cups

I love Swiss meringue buttercream for everything, personally!