Crusting Buttercream?

Decorating By Pickulz Updated 13 Oct 2009 , 1:28pm by lchris

Pickulz Posted 11 Oct 2009 , 1:42pm
post #1 of 9

To do my crumbcoat I read it is best to use crusting buttercream and Ive seen a recipe posted here as well. I typically just use DH or BC icing that is available. Can I do a crumb coat with that. Will it crust?
I live in a very humid climate?

8 replies
Amylou Posted 11 Oct 2009 , 2:41pm
post #2 of 9

Store brand icings are not crusting icings. The purpose of doing a thin crumbcoat before you ice your cake is so that the crumbs stay put in that thin layer. If it is done with a soft, store-bought icing then the layer will move around when you ice the thicker layer and then both layers will combine.

There are many crustings buttercream icing recipes in the recipe section. A buttercream with less or no butter does better in hotter/humid climates.

Good luck!

prterrell Posted 11 Oct 2009 , 7:55pm
post #3 of 9

Canned icing cannot be used for decorating cakes and it's pretty much impossible to ice a cake perfectly smooth with them.

Pickulz Posted 11 Oct 2009 , 8:20pm
post #4 of 9

I will look for a crusting buttercream recipe in the recipes section!

MrsMabe Posted 11 Oct 2009 , 11:36pm
post #5 of 9

I recommend Indydebi's recipe. It's awesome.

Rylan Posted 11 Oct 2009 , 11:45pm
post #6 of 9

I, too, recommend Indydebi's.

tracey1970 Posted 12 Oct 2009 , 2:18am
post #7 of 9

I use a combo of Indydebi's and Sugarshack's recipes (but I use 1/2 butter, 1/2 shortening).

Pickulz Posted 13 Oct 2009 , 1:19pm
post #8 of 9

Thanks for your responses...I will try Indydebi's recipe for the crumb coat.
Can I also just use the same icing to cover my cake after the crumb coat has settled and stiffened up?

lchris Posted 13 Oct 2009 , 1:28pm
post #9 of 9


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