Just wondering if you could advise me - is it best to use crusting or non-crusting buttercream for dirty icing, as a crumb layer sticking fondant to the cake?
Also, I'd appreciate it if you could outline the different uses and benefits for crusting vs non-crusting BC. Or is it just personal preference and they do the same job?
Thanks SO much in advance! You guys are all so knowledgable!
It doesn't matter much what you use for a crumb coat. If using a crusting BC, you can crumb coat it and leave it out to crust before icing it. For a non-crusting, you generally leave it in the frigde to harden up before icing it. The idea is for the crumb coat to bind the crumbs so you don't have them showing in your final icing coat.
I like both crusting and non crusting types of frosting, but it is generally easier to smooth crusting types for me. However, many on here are especially skilled at smoothing the non crusting types and it makes no never mind to them! I think it comes down to what you personally like and can work with best. Plus....a lot of non crusting types require refrigeration, so that is a consideration.
I just about jumped off a bridge last week trying to smooth a crusting type bc. I immediately went back to non-crusting which for me is about 1000 times easier.
So, really, it's ALL about what you're used to working with.
Leah_s, you're too funny. I remember reading your post about it.
Most of my cakes are fondant covered, but last week I made one (Day at the River in My Photos) that used indydebbie's buttercream, which is crusting. The piping details like grass, and the intentionally rough surface was VERY fragile and would break off if touched. Would it have been better to use a NON-crusting recipe???? I'd like to know for future reference. Thanks so much.
Thanks friends! I will try both and see which I get on with best. Thanks for the clarification =)
I always use non-crusting under fondant. What makes a frosting crusting or non- is the ratio of sugar to fat. So a will be less sweet, which I prefer. And I find the fondant adheres to it better.
The only time I use crusting is on a buttercream finish when I want the exposed frosting to be easier to handle and less likely to stick to Nana's flowing sleeves if they brash against. Also better for decorations for the same reason.