For the buttercream recipe...do most people us 1 cup of crisco and the rest of normal ingredients? or do you use the 1/2 butter and 1/2 crisco?
I usually just used all crisco and i found a great flavor, but last night i did 1/2 butter and 1/2 crisco and i think it went on crappy onto my cake!! I used the viva towel method and everything! i was just wandering if the butter was the cause maybe??

thanks!!!

I think I saw someone mention the merengue powder helps with crusting? I could be wrong though. What about the temp in your home? Mine was really warm last night and the buttercream did not crust well at all, whereas it usually does. And I use a recipe that is mostly butter.