I just wanted to know if it's better to always crumb coat in white no matter what color the top layer of frosting is going to be?
I don't think so. I was taught to make both crumb and finish the same color.
I always tint enough of my icing to do both the crumb coat and the finish coat. I separate out enough for the crumb coat (so I don't have crumbs in my finish coat, too) and put that in one container and the rest in another.
i do the same thing as blakescakes- i crumb coat in the color im finishing with. this way there is no peeking of the lighter color of crumb coat.
i don,t crumb coat . except for my chocolate cakes. when i first started 15 years ago. i read the roland winbeckler and marsha winbeckler newletters. have them all. they say , you are wasting your time crumb coating. i took their advice. since they were the professionals. and never crumb coated again. again except for my chocolate cakes. i was taught to crumb coat in my classes . did it until i read those newsletters. but that is just me. don,t blame anyone that does.