can i use royal icing to crumb coat a cake,someone said i can`t put in in the fridge

I wouldn't. Royal icing dries hard and will be crunchy.

I believe in the UK they do ice (fruit) cakes in royal icing, but they also add glyercine to it to keep it from drying rock hard.

thanks texassugar, but i have to put the cake in the fridge. cuz it will have a friut filling in it.so if i add glyercinein the icying would that be ok

Why do you want to use royal? Have you had royal?

I wouldn't put royal in the fridge either. Condensation when it comes out can cause it to melt.

I agree with Texassugar, why use ri for a crumbcoat. What do you see as the benefit?

i tasted,and my family has tasted butter cream and none of them like it they say its like putting a stick of butter in ur mouth. so i dont no what to use... help.... i need to make this soon can someone tell me witch tastes better crean cheese or vanilla forsting

what about chocolate ganache?

Which buttercream recipe have you used?

I really don't think royal icing is going to be your solution. It is just sweet since it is powder sugar, egg whites/merignue powder and water. You can add flavoring, but as I mentioned above it dries rock hard and in the US is used for making flowers and other decorations, not to ice the cake with.

If you are looking for something to put under fondant, ganache seems to be a new popular choice. There are several posts out there on the subject.

IndyDebi has a good recipe for buttercream using Crisco, and I believe the Buttercream dream is another good recipe that alot of people use.

well thanks a lot texasSugar that helped me a lot. i`ll look up the chocolate ganachhe and the buttercream dream thanks again