Recipe: Frostings - Crumb Coat and Top Coat

FROSTINGS - CRUMB COAT AND TOP COAT

To avoid crumbs in the frosting, apply a base coat of a thinner Crumbcoat Frosting to 'set' the crumbs, then give it a thicker, creamier Topcoat.

FOR THE CRUMBCOAT:
1 1/2 oz (2 1/2 Tbsp) unsalted butter, at room temperature
1 box (1 lb) confectioner's sugar
1/4 cup water

FOR THE TOPCOAT:
5 oz (10 Tbsp) unsalted butter, at room temperature
1 box (1 lb) confectioner's sugar
1 tsp vanilla extract
1/4 cup or more water

FOR BOTH FROSTINGS:
In large bowl with electric mixer on high speed, beat butter until light. Reduce speed to medium; add remaining ingredients. Increase speed to high; beat 5 minutes, until fluffy.


Spread a thin layer of Crumbcoat over cake. Allow it to harden and form a crust so that the crumbs 'set.'

Once the Crumbcoat is set, apply Topcoat.

Source: Happy Birthday by Anna Von Marburg