Personally, I use 2 sticks of butter (1 C), & 1 2lb bag of powdered sugar, and heavy cream added till I reach the consistency I want. Flavoring of choice. It does crust, and if I use less cream, then I will have a stiffer buttercream. The more cream I add, the softer, creamier buttercream I will have.
4/7/13 at 10:07pm