Easy & Uber Fluffy Crumb Coating Icing Recipe In 15 Minutes!
Do you want to elevate your decorating skills? Then knowing how to crumb coat is essential! But first, you need a good crumb coating icing recipe!
The recipe we will be sharing today has the perfect consistency to create unbelievably smooth and lump-free crumb coatings. And, it is so great that you can even use it for your final layer.
Servings: 4 cups
Equipment
- Soft pastry brush
- Turntable
- Mixing bowls
- Electric mixer (with paddle attachment)
- Bowl scraper or rubber spatula
- Bench scraper
Ingredients
- 1 cup salted butter, softened at room temperature
- 3 1/2 cups powdered sugar, sifted
- 1 tablespoon vanilla extract
- 4-6 teaspoons milk, room temperature
Instructions
- Prepare your cake for its crumb coatTo start, there are a couple of things that the cake needs to undergo. First, it needs to be completely cool. Then, you should stack your cake layers with filling or frosting in between. The frosting or filling shouldn't ooze out of the sides.Once your cake is stacked and level, you can brush off the initial crumbs with a soft pastry brush. Don't press too hard or brush for too long. You don't want to create more crumbs in the process.Place your cake on a turntable and prepare all of your tools. Now, you are ready to begin making the crumb coating icing recipe.
- Make your crumb coating icing recipeTo start, place your butter inside a large mixing bowl. Then, beat it at a high speed for roughly 7 minutes to give it a fluffy and smooth consistency with a pale color.Then, reduce the speed of the mixer and add your icing sugar. Only add one cup at a time to help properly mix the ingredients together. Scrape down the sides to ensure everything mixes in well.Finally, add the vanilla and 4 teaspoons of milk. Mix it in and add more milk to soften the frosting if it is needed. The final product should be pliable and soft, but still, be able to hold its shape.1 cup salted butter, softened at room temperature, 3 1/2 cups powdered sugar, sifted, 1 tablespoon vanilla extract, 4-6 teaspoons milk, room temperature
- Add frosting to the cake surfaceTo start the crumb coating process, add a big dollop of frosting on top of your cake. With the offset spatula, spread the frosting to create a smooth thin layer.Then, add more frosting to the sides and keep spreading it. You need to create a uniformly thin layer across the entire surface.
- Level the frosting for the crumb coatingOnce the initial layer of frosting is on, you can level it with the bench scraper. Place the straight side of the scraper directly against the side of the cake. Then, turn the table as the excess frosting gets scooped off.If there are any gaps in the frosting, add a little bit more and keep leveling!
- Chill the cake and add the final layer of buttercreamYou must chill the cake before adding the final layer of frosting. This will prevent the crumb coating from coming off. Plus, it helps secure the crumbs in the bottom layer.
Notes
The size of your cake will ultimately determine how much buttercream you need to use. For a 6-inch cake with 3 layers, you will need 4 cups of frosting. For an 8-inch round cake with 3 layers, about 5 cups will do.
Do not try to use frosting sparingly. You will need a lot to get a nice coating. But don't worry about wasting any. Leftover frosting can be frozen for up to 3 months.
Invest in a proper turntable and bench scraper for this process. Cheaply made ones will make your life so much more difficult and not worth the process.
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