Best Buttercream For Crumb Coating?

Decorating By milly-mel Updated 7 Nov 2011 , 6:10pm by milly-mel

milly-mel Posted 6 Nov 2011 , 6:31pm
post #1 of 3

Hi could anyone tell me what would be the easiest butter cream would be for crumb coating? At the moment I use the basic icing sugar with butter but it doesn't seem to harden and is still soft when I apply the fondant sometimes leaving me with bumpy cakes icon_cry.gif

2 replies
JanH Posted 7 Nov 2011 , 3:43am
post #2 of 3

Crusting is caused by evaporation in a recipe which contains fat, a small amount of liquid and which is heavy on powdered sugar (your basic American b/c recipe).

Since you didn't post your recipe, I can only offer that you probably need more powdered sugar.


milly-mel Posted 7 Nov 2011 , 6:10pm
post #3 of 3

ok thanks, I dont have a reciepe as such, just mix butter with icing sugar until it tastes nice! lol I will try using a full fat butter and more icing sugar

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