I make a good caramel frosting but once its put on and cools its crusted i want one thats creamy and that i can pipe boarders with

I havent tried this one, but you could give it a shot and let me know how it turns out

Salted Caramel Buttercream
makes enough to frost 12 cupcakes
Ingredients
For the caramel:
1/2 cup sugar
2 tablespoons water
1/4 cup heavy cream
pinch sea salt
Add the sugar to a small saucepan and pour the water over it. With the heat on low, swirl the pan around until the sugar has nearly dissolved. Be careful not to let it boil if it starts getting too hot, remove it from the burner for a few seconds, continuing to swirl.
Once the sugar has mostly dissolved, raise the heat to medium-high and bring the mixture to a boil. Cover it immediately and leave on boil for 2 minutes.
Uncover and continue swirling the mixture until it becomes dark amber. (Be careful you want it to be dark, but it can go from dark to burning in seconds.) Take it off the heat immediately.
Slowly pour in the cream, stirring with a whisk. Again, be careful as the caramel will start splattering, and will splatter even more if you add the cream too fast. Whisk until combined and set aside.
Ingredients
For the buttercream:
3 egg whites
1/4 cup granulated sugar
1/8 teaspoon cream of tartar
2 sticks of butter, at room temperature (I actually use salted butter)
Combine the sugar, egg whites, cream of tartar and water in the stainless steel bowl of an electric mixer (i.e. your KitchenAid bowl). Bring a large pan of water to simmer, making sure that the water is a the same height as the egg whites in your stainless bowl. Set the bowl in the pan of simmering water and whisk constantly until the mixture reaches 140 degrees on an instant-read thermometer. Be really careful not to curdle the egg whites simply remove the bowl from the heat for a bit if it feels like thats happening. Also, youll know when its getting close to 140 degrees; the mixture will be getting ultra foamy, like the top of a latte. (A really good latte that is one of those kinds where it has a leaf-pattern on top, you know what Im talking about.)
Remove the bowl to your stand mixer and beat on high speed for 3-5 minutes, until the mixture holds glossy, marshmallowy peaks. Remove the meringue to another bowl.
In the standing mixer, beat half the butter and one-third of the meringue until well combined. Continue to add the remaining two-thirds of the meringue a dollop at a time. The mixture may look scarily curdled at this point; adding the remaining butter a tablespoon at a time will smooth things out. (Basically, just keep adding a bit of butter at a time until the curdling corrects itself.)
With the mixer on low, add the caramel and mix until well-combined.
Frost the cupcakes using an offset spatula. Sprinkle with sea salt.