Frosting A Cake???

Decorating By Sweet_Kakes Updated 25 Jan 2010 , 1:28am by Mug-a-Bug

Sweet_Kakes Posted 18 Jan 2010 , 5:50am
post #1 of 3

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!!

2 replies
denetteb Posted 25 Jan 2010 , 1:11am
post #2 of 3

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.

Mug-a-Bug Posted 25 Jan 2010 , 1:28am
post #3 of 3

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 thumbs_up.gif

Quote by @%username% on %date%