ok...someone out there MUST know the answers to all the buttercream questions.

here are mine...

1. When do you use crusting as opposed to non-crusting?
2. Is there a specific recipe if you are using it under fondant?
3. Is all butter or all crisco or 1/2 & 1/2 just a taste preference?
4. Why do i have air bubbles?

I am a complete DISASTER AREA when it comes to buttercream. Sure, it tastes heavenly, but when it's time to put it on the cake...NIGHTMARE!

Can anyone help me?

Is there a buttercream guru out there?

And does anyone know if anything is happening with that "Everything You Wanted To Know About Buttercream" thread that is going around and has WAY to many responses to read throught them???

I know i sound so ametuer but i desperate to uncover the buttercream mystery.

I am still very new at this, but I can help with some of your questions. I use crusting all the time, because once it has crusted, I can use VIVA paper towels to help smooth out any imperfections. As far as the recipe, I think it is a matter of taste unless you are doing a lot of decorations. When I am making a lot of roses, I use more crisco. It seems to hold up better in the humidity for me. I also used total Crisco under fondant...suggestion from Wilton teacher. The air bubbles can come from overbeating. If you notice them in your bowl, take a spatula and blend the frosting against the bowl gently "smash" the holes. You'll be able to get most of them.
Just be patient with yourself, practice, practice, practice, and enjoy eating any mistakes!

no guru...just use it lots (and eat tooooo much!)

crusting...when you need that super smooth finish or are going to some type of impression work (like the lines that make a diamond pattern)

non-crusting when the above is not necessary

either according to taste pref if just plop it on and adding borders, flowers and froo-froo.

under fondant I tend us crusting (presonal pref.) as I can get it nice and stiff so I can "shape" and "support" the fondant better.

all crisco..stiffer more heat resistant.
1/2 & 1/2...more heavenly taste...but...sags in the heat.

air bubbles? what kind.... in the frosting after mixing...then too much mixing and bet your using whisk (too much air with those)
after frosting...did smoosh it hard enough into the cake.

and the thread is here and yes you can post to it just like here >>

http://cakecentral.com/cake-decorating-ftopict-1353.html

1. I believe that all buttercream will crust to a certian degree. My guess is that crusting buttercream must just get more of a "crust" to it. I have never used or even looked at the recipe though.
2. You can use any kind of frosting under fondant as long as it doesn't have to be refrigerated.
3. Crisco, 1/2 and 1/2, butter, and margarine are all taste prefrences, although crisco will hold up better in heat and will be the only way of achieving a perfectly white icing.
4. Air bubbles can be caused by mixing at too high of a speed and over mixing. you can get rid of some of the air bubbles by letting your icing sit, and by cutting your icing with your spatula. I don't know of a way to get rid of all the bubbles though. Hope this helps.

oh...forgot something about the thread "Everything..."

it's the very first thread when you open up the Cake Decorating forum.