What Is The Benifit Of Using Cbg Bc Rather Than Non-Crusting

Decorating By Hollandy Updated 18 Jun 2010 , 2:10pm by leah_s

Hollandy Posted 18 Jun 2010 , 11:18am
post #1 of 6

I have read a lot about buttercream and crusting and non-crusting types but what I don't understand is what the benifit of choose one over the other is? Do you use crusting for one thing and non-crusting for other purposes?

5 replies
leah_s Posted 18 Jun 2010 , 11:39am
post #2 of 6

I think it's personal preference. I use a non-crusting because I think it's much easier to work with.

JGMB Posted 18 Jun 2010 , 11:55am
post #3 of 6

I use a crusting so that I can use the Viva method to get it really smooth.

Hollandy Posted 18 Jun 2010 , 12:23pm
post #4 of 6

and I'm very sorry for the misspelling of "benEfit".

cheatize Posted 18 Jun 2010 , 2:07pm
post #5 of 6

Non-crusting opens up a new world of recipes like IMBC, SMBC, etc.... I use a crusting one because the hot knife method of smoothing has never done a thing for me. I just can't get the hang of it or something.

leah_s Posted 18 Jun 2010 , 2:10pm
post #6 of 6

Like I said, personal preference. I truly, just don't get the Viva smoothing thing. Hot damp bench scraper works fine.

Quote by @%username% on %date%

%body%