Crumb Coating

Decorating By Quan86 Updated 28 Nov 2011 , 8:55pm by Quan86

Quan86 Posted 28 Nov 2011 , 3:49am
post #1 of 9

Should you crumb coat all your cakes before you ice them no matter what the type of icing is?

8 replies
EnglishCakeLady Posted 28 Nov 2011 , 4:23am
post #2 of 9

It's certainly the consensus and the crumb coat obviously helps keep the crumbs out of from your final coat. Personally, I use ganache under fondant and then it doesn't matter if I get a few crumbs in the ganache. But where buttercream is your final finish, a crumb coat is a must.

Quan86 Posted 28 Nov 2011 , 4:28am
post #3 of 9

Ok so what if i use a cream cheeses one for a red velvet or a key lime should i just ice it since the icing is so soft. Or is there a crusting cream cheese out there?

EnglishCakeLady Posted 28 Nov 2011 , 4:42am
post #4 of 9

You can crumb coat with cream cheese and then add the final coat, but remember it's a perishable frosting, so you'll need to keep it refrigerated. If you're worried about the consistency, you can add more powdered sugar. There is a crusting cream cheese recipe out there if you search for it apparently, but I've never used it. A crumb coat doesn't necessarily have to be crusting, as long as you just leave it to set up for a while before applying your final coat. If it's cream cheese with butter added, it will set up nice and firm in the fridge and allow you to apply your final frosting layer without disturbing your crumb coat.

Quan86 Posted 28 Nov 2011 , 4:58am
post #5 of 9

Ok thanks So much

DIVIA Posted 28 Nov 2011 , 5:28am
post #6 of 9

There is a cream cheese crusting recipe on designmeacake.com

Unlimited Posted 28 Nov 2011 , 4:43pm
post #7 of 9
Quote:
Originally Posted by Quan86

Should you crumb coat all your cakes before you ice them no matter what the type of icing is?




No, a crumb coat isn't necessary if you know how to ice a cake without getting crumbs in the icing. I'd never heard of crumbcoating many years ago, and you certainly didn't have time to mess with another step which delays the entire process... although, I believe a crumb coat can be helpful for carved cakes.

AnnieCahill Posted 28 Nov 2011 , 5:18pm
post #8 of 9

I have used this one. It crusts and it's awesome.

http://cakecentral.com/recipes/decorators-cream-cheese-frosting/

Quan86 Posted 28 Nov 2011 , 8:55pm
post #9 of 9

ok thanks so much

Quote by @%username% on %date%

%body%