So I had some leftover american style buttercream (with butter and high ratio shortening) that I used to crumb coat my cake. But I'd like to use a Swiss meringue buttercream for the final layer of frosting. Think that would be a problem?
Thanks in advance!
Oh, I've never used SMB so I'm not sure but I would think it would be just fine.
Are you filling it with the SMB or the AB? I would think that doing the AB in the center and crumb coat and then the SMB might have a taste difference that's noticeable. I could be wrong since I don't know that I've ever had SMB. lol
It's filled with a fudge/white choc chip frosting..... crumb coated with AB. Maybe I'll just stick to AB for the outside frosting. Was hoping to do SMB to maybe cut down on the sweetness.
Yep, it will be fine.
I always do the thinnest layer (more like a smear really) for crumb coating and I always use the same icing that I filled with to do it as I make sure to fill in any gaps around the edges between layers that might have occurred during filling at the same time.
If it's just that thin layer, you probably won't have any issues.
you can do anything you want to do
I ended up doing the SMB over the AB crumb coat and it worked out just fine. Cake came out really well!
Your cake is beautiful! Yeap, no reason not to mix and match!
bubs1st--- ahahahahaha -- you can quote me
and redreba what a cake! i love that water color looking icing -- quite expressive and striking -- brava!
it looks a reflection on the sides -- awesome