Here lately my buttercream is not crusting. I always make it in advance like a week and freeze it. So I always have a bout 5-7 5lb buckets on hand.
2lb bag of powder sugar
2 teaspoon flavoring.
Only mix it for a few minutes... when I was whipping it for 15 -20 minutes I was told I was putting to much air in it.
I read somewhere that frosting a cake cold makes it crust well I tried that and it didnt work out. Than I tried just letting it sit for a few minutes but it ends up being a mess.
I really need help with the cake market changing and more people are starting to dislike fondant on cakes I have to learn how to "BUTTERCREAM" a cake smooth as fondant.