Buttercream is a light, creamy frosting made with softened butter, confectioners' sugar, egg yolks, and milk or light cream. This uncooked frosting is beaten until light and creamy. It is soft and smooth, and as is used to ice the cake, for fillings, and to create decorations, such as piping and small roses. Fondant is a simple sugar-water and cream of tartar mixture cooked to the soft-ball stage. After cooling, the mixture is beaten and kneaded until extremely pliable. It is sweeter than buttercream and can be rolled out like a piece of dough. It is then draped over the cake, providing a very smooth base for intricate decorations. Bakers also use fondant for cutting candy shapes, such as ribbons and hearts, which can then be stuck on the base fondant frosting.
Tip: Buttercream frosting has a tendency to melt off, so if you’re getting married outdoors in the heat, opt for fondant.
Buttercream Cakes
Fondant Cakes
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