when making butter cream how can I tell if my icing is thin enough?
I'm not sure what you really mean. How thin do you want it to be? Usually, I good indication is when buttercream is really sticky.
I want it thin enough that when I ice the cake that it does not pull away. I have tried it twice now, and both times it was still too thick and pulled away, and I have a ton of crumbs. I was just wondering if there was a way to tell if the icing is thin enough before you being to use it.
Good question. Just like I mentioned, one indication is when the icing sticks to your finger then it is ready for crumbcoating. That is just me--not sure how everyone does it.
If a utensil stands up in it, it is too thick. Do you crumb coat and let crust before the final icing is applied? If not I would highly recommend doing so with thinned down icing. Once it has crusted apply final coat (I use the big icer tip) and only spread in one direction. Going back and forth with your spatula will bring up the crumbs. HTH