Can anyone give me a great buttercream recipe that has been the easiest and best to use for crumb coat and top layer for fondant cakes? Also, is the crumb coat just a thin layer of the same buttercream that is just let set on the cake for a while or is it a thicker or different recipe? Thank you!!! God Bless ~Nutmeg84 
A cake decorator in Maryland gave me this recipe twelve years ago and I have tried many recipes and always go back to the original. I love this recipe. 2 pounds powdered sugar, 1 1/2 cups Hi ratio or icing shortening, 1/2 cup salted butter, 2 tablespoons clear vanilla and 1/3 cup water or non dairy coffee creamer. Whip until light and fluffy.
A cake decorator in Maryland gave me this recipe twelve years ago and I have tried many recipes and always go back to the original. I love this recipe. 2 pounds powdered sugar, 1 1/2 cups Hi ratio or icing shortening, 1/2 cup salted butter, 2 tablespoons clear vanilla and 1/3 cup water or non dairy coffee creamer. Whip until light and fluffy.
Thank you so much for your post! I appreciate it so much and I will give it a try!
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