I just use what I ice the cake in. So thin icing but I don't do anything special to it.
Depends on how thick your icing is to begin with and if you're crumb-coating cut or carved sides. I always thin it out when I'm crumb-coating cut sides. Instead of adding more liquid, I just nuke it for a few seconds. That way, I haven't changed the composition of the icing.
when I have alot of orders I just make up a batch of thinned icing in a sealed tub. I like using the thinned as it doesn't take that much, and it definitely controls the crumbs, besides the thinner icing does add some moisture to your cake. Once it drys, I then use my regular B/C. On chocolate cake it has a tendancy to show through more, so I have put a second coat of thinned icing on, then do my final coat. The amount of icing is really not much more then if you put your heavy coat on without any crumb coating.
ok so I'm the odd-ball....i don't usually do a crumb coat. I just use the big wilton icer tip (789 i think)....and cover my whole cake with frosting then smooth it out....BUT if i were to do a crumb coat i would use a thinner icing, goes on easier....
i have tried both a thined and thick crumb coat and i found applying two THIN coats worked much better than the thick icing
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