Welcome to the Cake Decorators Q&A

I always seem to have a problem when crumb coating with buttercream in that it’s never as soft as ganache. Some people say add milk and others say water to make a softer consistency. Does anyone know what is best?

You can use boiled cooled water that’s still a little bit warm, or milk or cream to thin it out, I use whole milk unless I’m doing a dairy free cake, then I use trex to make the buttercream and water if I need to thin it out at all, but if you beat your buttercream really well with an electric mixer till it’s fluffy, you shouldn’t need much liquid. My problem is that I make lush fluffy sweet buttercream but it’s sticky on my pallet knife so I’m going to try adding some trex once I’ve made it like in Paul’s buttercream tutorial, I’m not sure how much though, so I’m going to ask the question.