Im wondering if there is a variation of bunnywomans buttercream recipe that does NOT crust?

I have seen variations of a butter/shortening and powder sugar frosting that don't crust when you use half the amount of powder sugar and no liquid beyond an extract for flavor. The crusting ratio is usually 1 cup fat (butter, butter/shortening, butter/hi-ratio, or all shortening) to 1 lb of powder sugar. I just recently watched a Minette Rushing buttercream tutorial on YouTube that had that had 1 lb of butter (2 cups), 1 lb of hi ratio shortening (2+cups) to 2 lbs of powder sugar. American buttercream is something that you will see quite a few variations on--though the less fat you have to sugar, the drier and more 'crusty' the icing will be.  

AI just watched the YouTube video you were talking about. That buttercream looks delicious! It looks kind of creamy (which is good!) but I'm wondering if its too creamy to frost a cake with and have it hold up well on the sides and not all kinda fall to the cake board.

AAfter watching Minnete's silky buttercream youtube video I was a bit confused because at the end when she mentioned that her secret to double the amount is to add more FROSTING , now what does she means by adding more frosting? Can anyone help

AShe's only adding the additional buttercream at the end to make it extra smooth with no air bubbles. By making a batch large enough or adding in extra icing so that it covers the beater completely, you're getting out the air bubbles and making it smooth. If your icing does not cover the beaters, it will have air bubbles in it.

A

You're kidding! I had no idea , amazing! Thanks for sharing that lil nugget of sheer wonder :)

AYou're welocme! You'll LOVE how your buttercream turns out!

AIs there a video of bunnywoman's buttercream? This may seem silly but I've never heard of "bunnywoman's buttercream". I'm just a home Baker, but would love to see a video. Is bunnywoman an actual person? That can't be her name, right? Lol. I mean no disrespect.