Buttercream Vs. Fondant

April 26, 2011 2 Comments by Nicole

Okay, so I’ll be honest, I’m a buttercream gal. I could eat tubs of it. With that being said, many couples struggle with the decision to choose buttercream or fondant. They want the incredible flavor that buttercream provides but the smooth clean look that you get from using fondant. The best advice I can give you is to read the following and then get out there and taste as much cake as humanly possible!

Buttercream

Buttercream has a fantastic taste and is what you are probably used to eating on cupcakes or birthday cakes. Buttercream is made by mixing butter, sugar and vanilla (some varieties also use eggs) and any other flavor you would like to incorporate. Make sure your cake designer uses real butter and not shortening, the taste will be much different. Personally, I am a fan of straight up vanilla but there are tons of different options for you to try out!

 

Photo: Sweet and Saucy Shop

Flavors to Consider

  • Almond
  • Mint
  • Chocolate
  • Lemon
  • Blood Orange
  • Carmel
  • Vanilla
  • Raspberry
  • Key-Lime
  • Pistachio
  • Apricot
  • Coconut
  • Cream Cheese
  • Mocha
  • Many More!

Advantages

  • When done right, buttercream can look almost as smooth as fondant.
  • It can be used to pipe edges or other decoration onto your cake for a uniform look.
  • It tastes amazing!
  • Less expensive than fondant.

Disadvantages

  • Be careful using buttercream if your cake will be outside, it might melt (remember it’s BUTTERcream). To prevent melting, you can store the cake in a refrigerator prior to the cake cutting.
  • Even when done by a professional it’s not always, perfectly smooth like fondant.
  • It can be harder to fix if something on the cake gets messed up in transport.

Fondant

Fondant is a sugar dough (usually made from corn syrup and gelatin) that is rolled out and then laid and fit on the cake. It’s what you are used to seeing in wedding magazines as it provides a very clean, modern look.

Photo: Sweet and Saucy Shop

Advantages

  • Cakes covered in fondant have a layer of butter cream underneath the fondant layer which can provide flavor.
  • Fondant stays cooler for outdoor weddings in the hot summer months.
  • Having the fondant layer allows for more decorating options such as hand painting, etc.

Disadvantages

  • Although fondant looks nice, it is chewy and doesn’t have a lot of flavor.
  • Fondant can sometimes sweat in the heat.
  • It’s usually more expensive because of the labor involved (about 3 times more than buttercream).

And the Winner is….

As you’ve probably already guessed, there is no winner! Everyone has different tastes and preferences, and as long as you know the pros and cons of each you can at least make an informed decision. Make sure you try both fondant and buttercream at every tasting you attend. The flavor and texture will vary from place to place, so even if you have sworn off fondant or buttercream you might end up loving a specific batch. It is also important to find out if the bakery specializes in one or the other and to look at a portfolio of their work to see how they handle both. Just remember, guests will care more about how it tastes than how it looks!

 

 

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2 Trackbacks

  1. By Oh Wednesday..... | The Aisle Style on July 13, 2011 at 10:59 am

    [...] already figured it out!). In the meantime check out this awesome post I wrote way back when, on buttercream and fondant! Share this [...]

  2. By Happy Birthday!!! | The Aisle Style on May 22, 2012 at 7:03 am

    [...] Buttercream vs. Fondant [...]

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