I’m curious as to why you need a crusting buttercream. Is it because you think it will be easier to get smooth? The reason why I ask is because I’m one of those people who does not care for it in frosting. To me, I find that it leaves a very greasy feel in my mouth. Did find a crusting buttercream that is all butter. I have never used it (usually use Swiss Meringue buttercream). If you want to try it, the recipe is on here. http://www.mycakeschool.com/blog/crusting-vanilla-buttercream/
