i'm pretty sure someone has already asked this question but i have looked almost everywhere in the forum & didn't find an answer.

can i cover my cake with fondant if i crumb-coat it with swiss meringue buttercream OR italian meringue??

THANKS!

Of course. Why wouldn't they work?

yes. They are my favorite. I get much better looking cakes (straight sides and sharp edges) when I use those frostings under fondant. Plus, they are much better tasting than using powdered sugar frosting. Less sickenly sweet, less gritty.

Gosh, I was just wondering about that yesterday
I always use ganache, but I'm a hobby baker and ganache does get expensive...so, I did wonder about IMBC...but, isn't IMBC a very soft icing??

Yes, it is, but you frost the cake, straighten up the sides, top and edges, then refrigerate it. Once it is firm, cover in fondant. Voila!

^^ When you put it in the fridge it hardens and holds its shape. Think 'Butter' and 'Fridge.'

Ahhhh, thank you karate and vgcea! I will use IMBC next time for sure

You're welcome