First just let me say I am a novice decorator and I prefer to work with fondant because it is so much easier to hide flaws. However, I do occasionally have to do buttercream cake and everytime I do I end up with crumbs in the icing. This is a big problem especially when it is white buttercream, everything sticks out like a sore thumb. Any one have tips on how to eliminate this. I use box cake and home made buttercream using the Wilton recipe. Thanks for any suggestions.

crumb coat it first. then let that stiffen up and then put a thicker layer on. I also am a novice baker and have figured out that you really have to try to not go over one area to much or you have the chance of getting your buttercream all crumby. Good luck.

definitely do a crumb coat. i usually thin my buttercream just a smidgen for the crumbcoat, then chill it so its nice and firm, before going over it with a layer of my thicker 'usual' buttercream.

Also, chilling a little before the crumbocat, and again after the crumbocat, works miracles. I don't typically do straight-up buttercream, and also love fondant, but my crumbcoats are still usually pretty clean and free from crumbs anyway with the chilling. HTH!

Yes. Always crumb coat first! I do also chill my cake before I crumb coat. I could never have a crumbless iced cake if I didn't crumb coat

Here's a similar thread:

http://cakecentral.com/cake-decorating-ftopict-668456-.html

HTH