Is it possible to use swiss merinque buttercream for the crumcoat when covering a cake in fondant? I made this buttercream for the first time yesterday in baking class (using white chocolate to help stabalize it), I thought it turned out delicious and thought about using it on my cakes. Has anyone used it and how did it turn out?
Does anyone have a good buttercream recipe that has a good consistency and wont separate when I add food coloring. The recipe I have now starts to separate from the food coloring and gets a little gritty looking.