Buttercream icing is a classic cake covering, but it’s not the only option. Whether you’re looking for something lighter, dairy-free, or simply different, there’s a whole world of possibilities beyond buttercream. This guide explores various alternatives, providing detailed instructions and expert tips to help you achieve a beautifully decorated cake without traditional buttercream.
Why Choose an Alternative to Buttercream?
Buttercream is loved for its smooth texture and ability to be piped into intricate designs. However, it can be heavy, overly sweet for some palates, and challenging to work with in warm temperatures. There are compelling reasons to explore other options.
Health considerations are a major factor. Many people are looking for dairy-free, vegan, or lower-sugar alternatives. Buttercream is primarily made with butter and sugar, making it unsuitable for those with lactose intolerance or dietary restrictions.
Taste preferences play a crucial role. Some people simply don’t enjoy the richness of buttercream and prefer a lighter, fruitier, or less sweet flavor. Alternatives like whipped cream or fruit purees can provide a refreshing change.
Aesthetic desires also drive the search for alternatives. While buttercream is versatile, some decorating styles are better suited to other coverings. For example, a chocolate ganache creates a sleek, modern look, while a naked cake celebrates the natural beauty of the cake layers.
Exploring Delicious Cake Covering Alternatives
There is a wide array of options beyond buttercream, each offering a unique taste and aesthetic. Let’s dive into some of the most popular and effective alternatives.
Whipped Cream: Light, Airy, and Delicious
Whipped cream is a classic alternative to buttercream, known for its light, airy texture and subtle sweetness. It’s perfect for those who prefer a less heavy cake covering. However, whipped cream is less stable than buttercream and requires special handling.
Stabilizing Whipped Cream
The key to using whipped cream successfully is to stabilize it. Unstabilized whipped cream will deflate and become watery within a few hours. There are several methods for stabilizing whipped cream, each with its advantages.
Gelatin is a popular stabilizer. To use gelatin, bloom it in cold water for a few minutes, then heat it gently until dissolved. Cool slightly before whisking it into the whipped cream. Gelatin provides excellent stability but is not suitable for vegetarians or vegans.
Cornstarch is a simple and readily available stabilizer. Whisk a small amount of cornstarch (about 1-2 teaspoons per cup of cream) into the cream before whipping. Cornstarch provides some stability but may slightly alter the texture of the whipped cream.
Cream cheese is another effective stabilizer. Soften the cream cheese before whisking it into the whipped cream. Cream cheese adds a subtle tang and richness to the whipped cream, making it a delicious and stable option.
Applying Whipped Cream
Once the whipped cream is stabilized, apply it to the cake using a spatula or piping bag. Work quickly, as whipped cream can soften at room temperature. Refrigerate the cake immediately after applying the whipped cream to maintain its shape and texture.
Chocolate Ganache: Rich, Decadent, and Versatile
Chocolate ganache is a mixture of chocolate and cream, offering a rich, decadent flavor and smooth, glossy finish. It’s incredibly versatile and can be used as a glaze, frosting, or filling. Ganache is also relatively stable and easy to work with.
Making Chocolate Ganache
The ratio of chocolate to cream determines the consistency of the ganache. For a glaze, use a higher proportion of cream (e.g., 1:1 ratio). For a frosting, use a lower proportion of cream (e.g., 2:1 or 3:1 ratio).
To make ganache, heat the cream in a saucepan until simmering. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for a minute or two to allow the chocolate to melt. Then, whisk the mixture until smooth and glossy.
Using Chocolate Ganache
Ganache can be poured over the cake while still warm for a smooth, even glaze. Alternatively, let the ganache cool and thicken slightly before whipping it for a lighter, fluffier frosting.
Ganache is also excellent for creating drip cakes. Simply warm the ganache slightly and drizzle it down the sides of the cake. Refrigerate the cake to set the ganache.
Fruit Purees and Curds: Fresh, Flavorful, and Vibrant
Fruit purees and curds offer a fresh, flavorful, and vibrant alternative to buttercream. They are perfect for showcasing seasonal fruits and adding a touch of natural sweetness to your cake.
Making Fruit Purees and Curds
Fruit purees can be made by blending fresh or frozen fruits until smooth. Strain the puree to remove any seeds or pulp. Thicken the puree with a small amount of cornstarch or gelatin for added stability.
Fruit curds are made by cooking fruit juice, sugar, eggs, and butter (or a butter substitute) together until thickened. The resulting curd is rich, tangy, and intensely flavorful.
Applying Fruit Purees and Curds
Fruit purees and curds can be used as a filling between cake layers or as a glaze on top of the cake. For a more substantial covering, mix the fruit puree or curd with whipped cream or cream cheese.
Cream Cheese Frosting: Tangy, Smooth, and Stable
While technically a type of frosting, cream cheese frosting offers a different flavor profile and texture compared to buttercream. It’s tangy, smooth, and relatively stable, making it a popular alternative.
Making Cream Cheese Frosting
Cream cheese frosting is made by beating together cream cheese, butter (or a butter substitute), powdered sugar, and vanilla extract. The key is to use softened cream cheese and butter to avoid lumps.
Applying Cream Cheese Frosting
Cream cheese frosting can be applied to the cake using a spatula or piping bag. It’s best to refrigerate the cake after frosting to allow the cream cheese frosting to set.
Naked Cakes: Embracing the Natural Beauty
Naked cakes are a minimalist trend that celebrates the natural beauty of the cake layers. They are lightly frosted, leaving the cake layers visible. This style is perfect for those who want to showcase the texture and color of their cake.
Creating a Naked Cake
To create a naked cake, bake your cake layers as usual. Level the layers to ensure they are even. Apply a thin layer of frosting between each layer.
Use a spatula to smooth the frosting around the sides of the cake, leaving the cake layers visible. You can add a few decorations, such as fresh flowers, berries, or a dusting of powdered sugar.
Fondant: A Smooth and Elegant Finish
Fondant is a sugar paste that can be rolled out and draped over a cake to create a smooth, flawless finish. It’s often used for elaborate cake decorations and is a popular choice for wedding cakes.
Working with Fondant
Working with fondant requires some practice. The key is to knead the fondant until it’s smooth and pliable. Roll it out thinly on a surface dusted with powdered sugar.
Carefully lift the fondant and drape it over the cake. Use a fondant smoother to smooth out any wrinkles or air bubbles. Trim the excess fondant around the base of the cake.
Decorating with Fondant
Fondant can be decorated with various techniques, such as painting, stamping, and molding. You can also use fondant to create intricate sugar flowers or other decorations.
Marzipan: A Sweet Almond Paste
Marzipan is a paste made from ground almonds, sugar, and egg whites or corn syrup. It has a distinctive sweet almond flavor and can be molded and sculpted into various shapes.
Using Marzipan
Marzipan can be used to cover a cake in a similar way to fondant. Roll it out thinly and drape it over the cake. Smooth out any wrinkles or air bubbles.
Marzipan can also be used to create decorative elements, such as fruits, flowers, and animals. It’s a popular choice for traditional European cakes.
Tips for Success When Using Buttercream Alternatives
Using buttercream alternatives requires some adjustments to your baking and decorating techniques. Here are some tips to help you achieve success:
- Choose the right alternative for your cake. Consider the flavor profile of your cake and the overall aesthetic you want to achieve.
- Stabilize your whipped cream. This is essential for preventing it from deflating and becoming watery.
- Adjust the sweetness. Some alternatives, such as fruit purees, may be less sweet than buttercream. Adjust the amount of sugar in your recipe accordingly.
- Work quickly. Some alternatives, such as whipped cream, are more sensitive to temperature changes. Work quickly to prevent them from softening.
- Refrigerate the cake. Refrigerating the cake after covering it helps to set the covering and maintain its shape.
- Practice your techniques. Some alternatives, such as fondant, require practice to master. Don’t be afraid to experiment and try new things.
Experimentation is key. Each alternative offers unique properties, so understanding how they behave is crucial for achieving your desired results. Don’t hesitate to test small batches before committing to a full cake covering.
Consider the climate you’re working in. High humidity and warm temperatures can significantly affect the stability of some alternatives, particularly whipped cream. Adjust your recipes and techniques accordingly.
Finally, presentation matters. Whether you’re opting for a rustic naked cake or a sleek ganache glaze, pay attention to the details. A well-presented cake is always more appealing, regardless of the covering you choose.
What are some delicious alternatives to buttercream for covering a cake?
Alternatives to buttercream abound, offering diverse flavors and textures. Consider a simple glaze, which can be made from powdered sugar and liquid (like milk, juice, or coffee) for a smooth and sweet finish. Whipped cream, chocolate ganache, cream cheese frosting (often lighter than buttercream), fruit purees, or even a dusting of powdered sugar can also be excellent choices, depending on the desired aesthetic and flavor profile.
For a more sophisticated touch, explore options like fondant (requires practice for a smooth application), a meringue frosting (Italian, Swiss, or French), or a mirror glaze, which creates a stunningly glossy finish. Each alternative provides a unique visual appeal and taste, making them ideal for different cake types and occasions. Think about the cake’s flavor and desired texture when selecting your buttercream substitute.
Can I use a chocolate ganache instead of buttercream, and how would I make it?
Absolutely! Chocolate ganache is a rich and decadent alternative to buttercream, offering a smooth and glossy finish. It’s relatively simple to make, requiring just two ingredients: chocolate and heavy cream. The ratio typically depends on the desired consistency, but a 1:1 ratio (equal parts chocolate and cream) works well for a pourable ganache, while a 2:1 ratio (twice as much chocolate as cream) creates a thicker ganache suitable for frosting.
To make ganache, heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over finely chopped chocolate in a heat-safe bowl. Let it sit for a minute or two to allow the chocolate to melt, then whisk gently until smooth and glossy. Allow the ganache to cool slightly before pouring or spreading it over your cake. You can also chill it further and whip it for a lighter, mousse-like consistency.
Is it possible to achieve a smooth finish without buttercream?
Yes, achieving a smooth finish without buttercream is definitely possible, although the technique might vary depending on the chosen alternative. For glazes, ensuring the glaze is the right consistency (not too thick or too thin) is crucial. Pouring it over the cake and allowing it to self-level can create a beautiful, smooth surface. For whipped cream or cream cheese frosting, chilling the frosting and using a warm offset spatula can help achieve a smoother application.
With alternatives like fondant or mirror glaze, the smoothness depends heavily on the application technique. Fondant requires careful kneading, rolling, and draping to avoid air bubbles and wrinkles. Mirror glaze needs to be poured evenly over a frozen cake to achieve its signature glossy and flawless look. Practice and patience are key to achieving a professional-looking smooth finish with any buttercream alternative.
How do I prevent my cake from drying out if I’m not using buttercream?
Preventing cake dryness without buttercream requires a slightly different approach compared to when using a traditional frosting. Buttercream provides a significant moisture barrier, so alternatives need to be considered with that in mind. Start by ensuring your cake layers are moist from the beginning. Consider using a simple syrup to brush the cake layers after baking, which adds moisture and flavor.
Choosing a buttercream alternative that inherently adds moisture can also help. Fruit purees, glazes, or even a light layer of whipped cream can help keep the cake moist. Storing the cake properly is also crucial. Wrap the unfrosted cake layers tightly in plastic wrap before frosting to prevent them from drying out. Once frosted, store the cake in an airtight container in the refrigerator.
Are there any health benefits to using a buttercream alternative?
The health benefits of using a buttercream alternative depend entirely on the specific alternative chosen and the ingredients used. Many buttercream recipes are high in sugar and butter (saturated fat), so switching to alternatives can sometimes reduce these elements. For example, a fruit puree or a glaze made with natural sweeteners might offer a lower sugar option than a traditional buttercream.
However, it’s important to remember that “healthier” doesn’t automatically equate to “healthy.” Some alternatives, like ganache made with dark chocolate, might offer antioxidant benefits from the cocoa, but they are still high in fat and calories. Carefully consider the ingredients and nutritional content of each alternative and compare it to a standard buttercream recipe to determine if it aligns with your specific dietary needs or preferences.
What are some flavor pairings that work well with buttercream alternatives?
Flavor pairings with buttercream alternatives are incredibly versatile, opening up a world of possibilities beyond the standard vanilla or chocolate. Consider pairing citrus glazes with almond or lemon cakes for a bright and zesty combination. Fruit purees work beautifully with vanilla, spice, or even chocolate cakes, adding a natural sweetness and fruity aroma.
For richer alternatives like ganache, pair it with chocolate, coffee, or nut-based cakes. Cream cheese frosting complements red velvet, carrot, or spice cakes exceptionally well. Experimenting with different flavor combinations is key to finding your personal favorites. Don’t be afraid to think outside the box and try unexpected pairings to create unique and memorable desserts.
What are some tips for decorating a cake without buttercream?
Decorating a cake without buttercream requires a shift in mindset but offers equally beautiful possibilities. Since buttercream provides a sturdy base for intricate decorations, consider simpler yet elegant designs when using alternatives. Fresh fruit arrangements, edible flowers, or a simple dusting of cocoa powder or powdered sugar can create a stunning visual effect.
For alternatives like ganache or mirror glaze, the inherent glossiness is already a striking decorative element. Drizzling melted chocolate or adding strategically placed sprinkles can enhance the visual appeal. With alternatives like whipped cream, focus on creating soft swirls or rosettes. Remember that less can be more, and the natural beauty of the cake and alternative frosting can shine through with minimal embellishments.