If you are going to crumb coat a cake what consistancy should your buttercream be? If you are frosting the cake with buttercream what should the consistancy be?
Thank you Ladies for all your help!!
I would say medium consistency for both. Too thick and it won't spread well. It should go on and spread nice and easy. Hard to describe though. Just give it a try and then you can thicken with more powdered sugar or thin with a little milk, water or liquid creamer.
I like to use thinner consistency for crumbcoat and thicker for icing. I couldn't understand the thin / medium / stiff consistencies that are taught in wilton. I only think in terms of thick or thin. HTH