What ingredient(s) makes the crusting icings crust? Sometimes I don't want to use the same icing all the time and sometimes I want something a little lighter so I am going to experiment and try making up some of my own icing recipes but I want to try and make a crusting and a non-crusting version of whatever I come up with. It looks like the common ingredient in the 3 crusting icings (Wilton class buttercream -yuck!- crusting creamcheese and buttercream dream) I have made so far is shortening but I don't want to just blob a bunch of shortening in everything. lol If anyone has ideas/suggestions, I would appreciate it! Right now I'm working on a yummy, fluffy white chocolate icing. It is realy good so far and would be great if I had a crusting version. I'm hoping to eventually come up with a few recipes I can even post. (Although they don't have to be crusting icings to share the recipes.) 
The only icings I've made so far are the cream cheese, RI and wilton BC. I think in the cream cheese icing the more powdered sugar you at the more it crusts, The buttercream, my instructor said the meringue powder made it crust.
I got the recipe for the cream cheese one off here I used the crusting one I checked the difference in the crusting vs. non crusting and it look like the only difference was more powdered sugar(for the crusting one)
It is the ratio of sugar to fat that causes the BC to crust, the more sugar, the more it will crust. Whipped cream and cooked icings won't crust.
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