Buttercream that "crusts" ie sets semi-soft?? American I think?

[Fizzylemonade]

Instead of fondant I want to ice a cake in buttercream but I have seen a video where they smooth the icing by putting a piece of kitchen roll on the top and using your hand to smooth it.

They refer to this buttercream as the one that "crusts" obviously you can't do this with normal buttercream (or not the one I make anyway)

Now is this the american frosting where they use White Vegetable Fat (shortening) instead of butter?

Anybody any idea?

TIA

I melt butter with a bit of water and mix in the icing sugar...this sets as a crust.
The chocolate equivalent is melt chocolate with a titchy bit of milk and a bit of butter.

That sounds fab Miggsie, can you give me the recipe? I have a few weeks to perfect this so it would be nice to do a dummy run with it!