Help.

What kind of vanilla frosting can I use that does not detach itself from the crumb coat. The design work I do, seems to fall off on the sides of the cake. I use the Wilton -medium consistancy frosting, does anyone have another recipe? Is there such thing as Vanilla Buttercream? The women wants Vanilla frosting. What am I doing wrong?

Thank you all so much for your help.....

It could be your icing is too thick. Also, are you icing a cold cake? I found that room temp icing on a cold cake tends to bubble out.

If I ice a cold cake, I spear on the frosting, wait a bit, then firmly smooth it agains the cake.

My favorite icing is the whipped cream buttercream icing in the recipe file. However, it does not crust.

My cake is at room temp, but maybe the icing is to thick. Does the buttercream your talking about taste like vanilla?

It might be your shortening, if your using the new Crisco 0 trans fat.
Try an off brand. Lot of us were having trouble.