American Buttercream Vs. Swiss Meringue Buttercream For Crumb Coat

Decorating By nova79

nova79 Posted 21 Mar 2016 , 7:55pm
post #1 of 1

Hello wonderful bakers! I have recently made my first batch of SMB to decorate my daughter's 3-tier round birthday cake in ombre blue roses. It came out beautifully, rich, creamy and wonderful (I think I'm hooked lol) 

Since I have been using AB exclusively for all my decorating, I'm worried the SMB will not hold up to crumb coat since I read it is non-crusting. Thoughts or experiences?

Also, has anyone tried a crumb coat in AB and a decorate in SMB on top of it? I'm wondering about the SMB sticking well to the crusted AB.

Thank you in advance for your much-need advice!

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