Swiss Buttercream For Crumb Coat?

Decorating By tsal Updated 25 Nov 2009 , 12:49am by LaBellaFlor

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tsal Posted 24 Nov 2009 , 9:28pm
post #1 of 3


Everyone raves about my swiss buttercream because it's not super sweet like traditional buttercream. I use LOTS more butter in the recipe (as opposed to the traditional recipe) which raises the cost of making the icing - do the pros ever use non-traditional buttercreams (like swiss or Italian buttercream) to crumb coat? It does cost more.

Just curious.

2 replies
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__Jamie__ Posted 24 Nov 2009 , 11:50pm
post #2 of 3

I use SMBC almost exclusively. I rarely crumbcoat. But even if I did, it wouldn't mean any more icing was used from start to finish. I am slightly confused.

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LaBellaFlor Posted 25 Nov 2009 , 12:49am
post #3 of 3

I do crumbcoat with SMBC and I can't say there is a huge price increase as the crumbcoat is a VERY thin layer. Crumbcoating the cakes hasn't required me to need to make extra SMBC. ANd the only thing about you crumbcoating with something different is how will it taste with SMBC? SMBC has such a specific taste and texture to it, ya know what I mean?

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