New here at the forum. I'm a professional pastry chef but am always looking for new ideas.
I've always strayed away from crusting buttercreams, but now for convenience purposes, I'd like to have a really great one in my back pocket, to pull out if need be.
Is there a general consensus on this board of which is the best (like the kind you would use with the Viva paper towel method)? I was looking at the recipe from Sugar Ed productions and her's looks very smooth and nice.
Some of the bakeries in my area all have this really great texture to their buttercream. Soft on the outside but with a crust, and then light and fluffy right underneath that crusted layer. Then, of course the actual cake part. I guess I'm missing out on the one secret everybody seems to have, but me!
Another big question--after crumb coating the cake and/or finishing icing, is it recommended to put the cake back in the refrigerator? What if I'm using fruit as a filling, or a mousse that requires refrigeration. Will the crusting buttercream sweat and become tacky?
Thanks for any suggestions--and I'm sure they already exist somewhere within the 36 pages of this topic, sorry if I'm making you repeat yourselves for the millionth time.