the last 3 cakes I iced tasted a lot better than they looked. I'm strictly an amateur--never heard of crumb coating until a couple of weeks ago. I'm making a cake that uses a whipped cream, rather than a butter cream frosting:
I.5 cup heavy cream
Heaping 1/3 cup confectioner’s sugar
1.5 tsp coconut extract
all the video tutorials I've seen on crumb coating use butter cream frosting. I'm not sure if it will work with this whipped cream frosting. I don't think plain whipped cream would work, but will the added confectioner's sugar make it suitable? I'm having a dinner party Saturday and just once I'd like to have a cake that doesn't look like a 3 year old frosted it.
It might work but I think you will just need to apply it in excess and scrape it off. Most crumb coats either crust at room temperature or firm up in the fridge. Whipped cream doesn't do either. Just apply A LOT and gently scrape off the excess.