#CRUMB COAT ICING HOW TO#
#CRUMB COAT ICING FULL#

The unifying feature of all buttercream frostings, whether sweetened with sugar syrup or jam, is the liberal use of butter. Haven’t decided what cake you want to bake? lots of ideas for you. But be gentle – you don’t want to create more crumbs.

Finally, brush away any loose crumbs using a pastry brush. The strips help keep you keep from frosting the plate as well as the cake. Make sure the strips are tucked partially under the cake to keep them from moving around, and partially sticking out to cover the serving plate. Place the paper strips on the edges of a serving plate and invert one cake layer onto it so cut side is facing down this helps minimize crumbs. (Eat these trimmings as your reward for having baked the cake in the first place.) Then, use a serrated knife to trim off any peaks from the tops of the cakes so they lie flat and even. Repeat this until it is the right consistency.These steps below are specific to layer cakes, but you can use the basic information to get the most out of frosting pound cakes and bundt cakes, too (although you might consider glazing those, and we’ll help you with that).Ĭut three or four parchment or wax paper strips to place under the cake. This will chill the butter, but the stirring will prevent it from solidifying too much. Just place the bowl in the refrigerator for about 3 minutes and stir, then repeat in the refrigerator for another 3 minutes and stir.

*If the buttercream is still runny at this point, it may be that your butter or egg whites were too warm. Once you have finished adding the butter and it has mixed on medium speed for about a minute the buttercream should be creamy and glossy looking again.* Add the salt, vanilla and any flavorings you choose. WARNING: After you have added about half of the butter, it may look curdled and runny, this is normal and you should continue adding the rest of the butter. Once the egg whites are whipped and cooled, add the butter to it, 2 tablespoons at a time on medium speed. If the whites are not cooled off sufficiently it will melt the butter when you add it. Once it is completely smooth and has no grains left, put it on your stand mixer and beat with the whip attachment on medium high speed.īeat it until it is light, fluffy, glossy and the bowl feels just about room temperature. You want to brush the sides down with the spatula to make sure all the sugar is melted and no grains are clinging to the sides.įeel the egg mixture between your fingers to check for graininess. Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. In the bowl of your stand mixer combine the egg whites and sugar.

#CRUMB COAT ICING FULL#

See full recipe at the bottom of this post! If your cake is straight and smooth it will be stunning without any flourishes at all, but it will also show off your decorating prowess if you want to add some flowers or writing.Īlso see my other How-to Cake Decorating Videos: Before we get into the finishing touches we want to create a smooth surface, which will act as a canvas. This buttercream is wonderful for piping roses or doing basket weave as well. It can be left pure vanilla or you can easily add flavors to compliment your cake. It is elegant, smooth and has a wonderfully rich flavor, but isn’t overly sweet. I chose a very simple vanilla Swiss Meringue Buttercream to cover the cake. Now we are ready to put on the final coat of icing.

#CRUMB COAT ICING HOW TO#

In the first two cake decorating videos I demonstrated how to cut, fill and crumb coat your cake.

Crumb coat icing