Everyone raves about my swiss buttercream because it's not super sweet like traditional buttercream. I use LOTS more butter in the recipe (as opposed to the traditional recipe) which raises the cost of making the icing - do the pros ever use non-traditional buttercreams (like swiss or Italian buttercream) to crumb coat? It does cost more.
I use SMBC almost exclusively. I rarely crumbcoat. But even if I did, it wouldn't mean any more icing was used from start to finish. I am slightly confused.
I do crumbcoat with SMBC and I can't say there is a huge price increase as the crumbcoat is a VERY thin layer. Crumbcoating the cakes hasn't required me to need to make extra SMBC. ANd the only thing about you crumbcoating with something different is how will it taste with SMBC? SMBC has such a specific taste and texture to it, ya know what I mean?