How to Ice a Layer Cake with Smooth Sides and Crisp Edges using Swiss Meringue Buttercream Frosting

Cookbook author Tessa Huff shows you how to ice a cake with smooth buttercream frosting. Watch to learn how to smooth sides and crisp edges on your layer cakes.
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[@callioscope]

Really great step by step tutorial. Everyone always says it’s easier to take away than add, but I get into trouble doing it that way, so I appreciate your little bit at a time directions.

[@mariarugolo2487]

Best tutorial especially on how to clean up the top and achieve a sharp edge. Many thanks!

[@21bahamas]

was your frosting cold at this step?

[@mymysticalwisdom3309]

How do you make the crumb coat? What is it made from?

[@JoseVazquez-nj8mp]

She posted a video about that called How to stack and fill a professional layer. A crumb coat is basically the first layer of frosting on a cake that gets rid of crumbs so they don't stick to the next layer of frosting.

[@mymysticalwisdom3309]

@@JoseVazquez-nj8mp I know **what** crumb coating is, I just wanted to know the ingredients used. I live in Europe so here we have different types of frosting using different recipes/ingredients

[@m.e.walters62]

@@mymysticalwisdom3309 She likes to use Swiss meringue for crumb coating and icing a cake. What is more, she is using Swiss meringue in this video for icing the cake. Sorry but Swiss meringue's recipe and the way to made it is the same, and used the same ingredientes in any part of the world,