What I used last night was the class recipe with half white Challenge butter and half Crisco, whole milk instead of water, 1 tsp vanilla, 10 drops of Lorann, meringue powder, and no salt. I was able to smooth it using the paper towel method without any sticking. That's why I said that it had crusted. I thought it would have to be pretty crusty to stand up to paper towel smoothing. Maybe that is just a good set and not a full crust. I don't know.