I only use a non-crusting, all-butter buttercream, but I find it especially helpful when I do carved cakes. Depending on the cake, there may be small nooks and crannies that have to get iced. Lots of times I will crumb coat with a spatula and then do "micro" coats of buttercream using my hands. The heat from my hands helps to thin the BC slightly. I will then refrigerate between coats. When I'm done I have a very nice, smooth finish to work with. HTH!
7/22/14 at 7:39am