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?
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.
Canned icing cannot be used for decorating cakes and it's pretty much impossible to ice a cake perfectly smooth with them.
I will look for a crusting buttercream recipe in the recipes section!
I recommend Indydebi's recipe. It's awesome.
I, too, recommend Indydebi's.
I use a combo of Indydebi's and Sugarshack's recipes (but I use 1/2 butter, 1/2 shortening).
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?