I'm confused on when to use Buttercream and Royal Icing.
what do I use to crumb coat a cake?
What do I use to add decorations/piping?
Also, I've been using "Duff" brand of the butter cream, and it seems to be too stiff to use as a crumb coat (tearing the cake, I even used a electric mixer to fluff it up), but when I tried using the leaves tip it wouldnt work (breaking before the leaf was completed). I guess thats why I'm confused, because either way doesnt work!
Also, if you have any butter cream and Royal Icing recipes that you would like to share that have worked for you! That would be great!
TIA!!! 
Use buttercream to crumb coat. You can use either to pipe decorations, though I wouldn't pipe royal onto buttercream as it will dissolve due to the moisture.
Sounds like your Duff bc is too stiff, you can usually thin bc with water. I use Wilton's recipe.
Also, I've been using "Duff" brand of the butter cream, and it seems to be too stiff to use as a crumb coat (tearing the cake, I even used a electric mixer to fluff it up), but when I tried using the leaves tip it wouldnt work (breaking before the leaf was completed).
You can thin BC with water or piping gel, but most of the time when leaves break or split apart before completed it's because the tip needs to be opened up a bit. Try that.
I rarely use royal icing for anything when buttercream works just fine for almost everything.
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