Buttercream is often the go-to choice for frosting cakes before applying fondant, but it’s not the only option. Whether you’re looking for a different flavor profile, a more stable base in warmer climates, or catering to dietary restrictions, exploring alternatives to buttercream can significantly enhance your cake decorating. This guide delves into various substitutes, their properties, advantages, and potential drawbacks, enabling you to make informed decisions for your next masterpiece.
Understanding the Role of Frosting Under Fondant
The frosting layer beneath fondant serves several crucial purposes. Firstly, it acts as an adhesive, ensuring the fondant adheres smoothly to the cake. Secondly, it provides a barrier, preventing moisture from the cake from seeping into the fondant, which can lead to a sticky, sagging mess. Thirdly, it contributes to the overall flavor profile of the cake. The ideal frosting for under fondant should be stable, have a smooth consistency, and complement the cake’s flavor.
Key Considerations When Choosing a Fondant Frosting
Before diving into specific alternatives, it’s important to consider several factors:
- Stability: Will the frosting hold its shape at room temperature, especially in warmer environments?
- Flavor Profile: Does the frosting complement the cake flavor?
- Smoothness: Can the frosting be applied smoothly to create a flawless surface for the fondant?
- Moisture Content: Is the frosting low in moisture to prevent fondant from becoming sticky?
- Dietary Restrictions: Does the frosting cater to any specific dietary needs, such as vegan, gluten-free, or dairy-free?
- Cost and Availability: Are the ingredients readily available and affordable?
Exploring Buttercream Alternatives
Several excellent alternatives to buttercream exist, each with unique characteristics and advantages. Let’s explore some of the most popular options:
Ganache: A Luxurious and Stable Choice
Ganache, a mixture of chocolate and cream, is a fantastic alternative to buttercream, especially for cakes that require a robust and stable base. It’s incredibly versatile and can be adjusted to achieve different consistencies, making it suitable for both filling and frosting.
Advantages of Using Ganache
- Stability: Ganache is incredibly stable at room temperature, making it ideal for cakes that will be displayed for extended periods or in warmer climates. The high chocolate content contributes to its firmness.
- Smoothness: When properly prepared, ganache can be incredibly smooth, creating a flawless surface for fondant application.
- Flavor: The rich chocolate flavor complements a wide variety of cake flavors. Dark chocolate ganache offers a decadent bitterness, while milk chocolate ganache provides a sweeter, creamier taste. White chocolate ganache can be flavored with extracts or liqueurs for added complexity.
- Versatility: Ganache can be used as a filling, frosting, and even as a drip for cakes. Its versatility makes it a valuable tool in any cake decorator’s arsenal.
- Strength: Due to its stability, ganache provides a strong foundation, useful for constructing tiered or sculpted cakes.
Disadvantages of Using Ganache
- Sweetness: Depending on the type of chocolate used, ganache can be quite sweet, which might not appeal to everyone.
- Preparation Time: Ganache requires precise measurements and careful tempering to achieve the desired consistency, which can be time-consuming.
- Chocolate Quality: The quality of the chocolate significantly impacts the flavor and texture of the ganache. Using subpar chocolate can result in a grainy or overly sweet frosting.
Making Ganache for Under Fondant
The ideal ratio of chocolate to cream for under-fondant ganache is typically 2:1 (chocolate to cream) for a firm consistency or 3:1 for a really firm consistency. This ratio provides a stable base that won’t soften or bulge under the weight of the fondant. Remember to use high-quality chocolate for the best results. Warm the cream and pour it over the chopped chocolate, let it sit for a minute to melt the chocolate, and then stir until smooth. Let the ganache cool and thicken to a spreadable consistency before applying it to the cake.
Cream Cheese Frosting: Tangy and Delicious
Cream cheese frosting offers a tangy and flavorful alternative to traditional buttercream. Its distinctive taste complements red velvet cake, carrot cake, and spice cakes beautifully.
Advantages of Using Cream Cheese Frosting
- Flavor: The tangy flavor of cream cheese frosting adds a unique dimension to cakes.
- Texture: When properly made, cream cheese frosting is smooth and creamy.
- Pairing: It pairs well with a variety of cake flavors, particularly those with spicy or earthy notes.
Disadvantages of Using Cream Cheese Frosting
- Instability: Cream cheese frosting is less stable than buttercream or ganache, especially at room temperature. It can soften and become difficult to work with.
- Moisture Content: Cream cheese contains a significant amount of moisture, which can potentially affect the fondant.
- Storage: Cakes frosted with cream cheese frosting must be refrigerated.
Modifying Cream Cheese Frosting for Fondant
To improve the stability of cream cheese frosting for use under fondant, consider using a stabilized cream cheese frosting recipe. This typically involves adding a small amount of cornstarch or meringue powder to absorb excess moisture and provide structure. Additionally, chilling the frosted cake thoroughly before applying the fondant is crucial. It is important to make sure your cream cheese is as drained as possible before starting the recipe. You can wrap the cream cheese block in paper towels to remove the excess moisture from the cheese before mixing with other ingredients.
Swiss Meringue Buttercream: A Silky Smooth Option
Swiss meringue buttercream (SMBC) is a light and airy frosting known for its silky smooth texture and less sweet flavor compared to American buttercream. It’s made by heating egg whites and sugar together, then whipping them into a meringue and incorporating butter.
Advantages of Using Swiss Meringue Buttercream
- Smooth Texture: SMBC is renowned for its incredibly smooth and silky texture, providing an excellent base for fondant.
- Less Sweet: It’s less sweet than American buttercream, making it a good option for those who prefer a milder flavor.
- Relatively Stable: SMBC is more stable than cream cheese frosting and can hold its shape reasonably well at room temperature.
Disadvantages of Using Swiss Meringue Buttercream
- Technique Sensitive: Making SMBC requires a precise technique and can be challenging for beginners. Overheating or under-whipping the meringue can result in a soupy or curdled frosting.
- Time-Consuming: The process of making SMBC is more time-consuming than making American buttercream.
- Butter Content: Although less sweet, SMBC still contains a significant amount of butter, which can soften in warm environments.
Tips for Using SMBC Under Fondant
Ensure the SMBC is properly emulsified and smooth before applying it to the cake. Chill the frosted cake thoroughly before applying the fondant to ensure the frosting is firm and stable. If you are working in a warm environment, consider adding a small amount of melted white chocolate to the SMBC to increase its stability.
Chocolate Buttercream: A Rich and Flavorful Choice
Chocolate buttercream is another classic alternative that offers a rich and decadent flavor profile. It is simply buttercream with melted chocolate or cocoa powder added.
Advantages of Using Chocolate Buttercream
- Flavor: The chocolate flavor complements a wide variety of cake flavors.
- Familiarity: It’s a familiar and well-loved flavor that most people enjoy.
- Versatility: Can be easily adapted with different types of chocolate or cocoa powder.
Disadvantages of Using Chocolate Buttercream
- Sweetness: Can be very sweet, depending on the amount of sugar and chocolate used.
- Stability: Not as stable as ganache, especially in warm weather.
- Moisture Content: Can sometimes be too soft and moist, affecting fondant.
Tips for Using Chocolate Buttercream Under Fondant
Using a slightly denser chocolate buttercream recipe can help with stability. Consider using Dutch-processed cocoa powder, as it tends to be less acidic and produces a smoother frosting. Chill the cake well after frosting to firm up the buttercream before applying fondant.
Royal Icing: For Intricate Designs and a Firm Base
Royal icing, a hard-setting icing made from powdered sugar, egg whites (or meringue powder), and water, is less commonly used as an overall frosting layer under fondant but can be incredibly useful for creating a very firm, smooth base, especially for intricate shapes or when extra stability is needed.
Advantages of Using Royal Icing
- Firmness: Dries to a rock-hard finish, providing exceptional support for fondant.
- Smoothness: Can be applied very thinly and smoothly, creating a flawless surface.
- Design Element: Can be used to create intricate piped designs under the fondant, adding depth and texture.
Disadvantages of Using Royal Icing
- Flavor: Royal icing is very sweet and doesn’t offer much flavor complexity.
- Hardness: Can be too hard for some people’s liking, making the cake difficult to cut and eat.
- Drying Time: Requires significant drying time, which can prolong the cake decorating process.
- Not Flexible: Once dry, the icing becomes very brittle.
How to use Royal Icing Under Fondant
Royal icing is typically used in thin layers as a crumb coat or to create specific design elements. Allow the royal icing to dry completely before applying the fondant. This will prevent the fondant from absorbing any moisture and ensure a smooth, firm surface.
Considering Dietary Restrictions and Allergies
When choosing a fondant frosting, it’s crucial to consider any dietary restrictions or allergies your guests may have. Here are some options for specific needs:
Vegan Options
- Vegan Buttercream: Made with plant-based butter alternatives and dairy-free milk.
- Vegan Ganache: Made with dairy-free chocolate and coconut cream or other plant-based cream alternatives.
Gluten-Free Options
Most of the options listed above are naturally gluten-free, as long as the ingredients used are certified gluten-free. Always double-check labels to ensure no cross-contamination has occurred.
Dairy-Free Options
- Dairy-Free Ganache: As mentioned above, coconut cream works well in dairy-free ganache.
- Dairy-Free Buttercream: Using dairy-free butter substitutes like Miyoko’s Kitchen Cultured Vegan Butter or Melt Organic Vegan Butter will work similarly to butter, but may alter the flavor slightly.
Conclusion: Choosing the Right Frosting for Your Needs
Selecting the right frosting for under fondant depends on various factors, including your personal preferences, the cake’s flavor, the desired level of stability, and any dietary restrictions. Ganache is generally the most stable and reliable choice, especially for warm climates or intricate designs. Cream cheese frosting offers a tangy flavor, while Swiss meringue buttercream provides a silky smooth texture. Consider the advantages and disadvantages of each option before making your decision. By carefully considering these factors, you can create a stunning and delicious cake that will impress your guests. Ultimately, the best frosting is the one that best suits your individual needs and preferences. Experimenting with different options and techniques is key to mastering the art of cake decorating.
What are the main benefits of using alternatives to buttercream under fondant?
Buttercream, while delicious, can sometimes lead to issues under fondant. Many alternatives offer better stability, especially in warmer climates, preventing the fondant from becoming greasy or sagging. They can also provide a smoother surface, crucial for achieving a professional, flawless finish with your fondant-covered cakes.
Furthermore, some alternatives are less sweet than buttercream, which can be a welcome change for those who prefer a less sugary dessert. The reduced sweetness balances the sweetness of the fondant itself, resulting in a more palatable final product. This allows for greater control over the overall flavor profile of your cake.
Which factors should I consider when choosing a fondant underlayer?
The climate is a significant factor; hotter, more humid environments demand a more stable option like ganache or Italian meringue buttercream. Consider also the design of your cake; intricate designs might require a very smooth and firm base, pushing you towards options like rolled buttercream or ganache.
Finally, think about the flavor profile you want to achieve and any dietary restrictions. Some alternatives, like vegan buttercream, cater to specific needs, while others, like cream cheese frosting (if stabilized), add a unique flavor dimension. The chosen underlayer significantly impacts the cake’s overall taste.
How does ganache compare to buttercream for fondant application?
Ganache provides a significantly firmer and more stable base compared to buttercream, making it ideal for warm climates and cakes that require precise detailing. Its rich chocolate flavor complements many cake types and it creates a super smooth surface when properly applied.
However, ganache requires careful temperature control during preparation and application to avoid being too hard or too soft. It can also be more expensive than buttercream, depending on the quality of chocolate used, and the flavor is inherently chocolate-focused which might not suit every cake flavor profile.
Can I use cream cheese frosting under fondant, and if so, what are the considerations?
Cream cheese frosting, in its traditional form, is not a stable option under fondant due to its high moisture content which can cause the fondant to sag and potentially dissolve. However, if properly stabilized, it can be a viable option.
Stabilizing cream cheese frosting typically involves adding ingredients like gelatin or meringue powder to improve its structure and prevent it from breaking down. It’s crucial to ensure the frosting is thoroughly chilled before applying fondant, and even with stabilization, it might not be suitable for very heavy or complex fondant designs.
What is rolled buttercream, and how is it different from regular buttercream?
Rolled buttercream offers a firmer, more pliable texture compared to traditional buttercream. This allows it to be rolled out similarly to fondant, creating a perfectly smooth and even surface for covering cakes. Its main advantage is providing a buttercream flavor with fondant-like smoothness and stability.
The key difference lies in the addition of ingredients like shortening and powdered sugar in specific ratios. These components give it the necessary structure to be rolled and draped without tearing or becoming overly soft. It’s a great option for those who love the taste of buttercream but need a more stable base for fondant.
Is there a vegan alternative suitable for under fondant?
Yes, vegan buttercream made with plant-based butter alternatives and shortening can be an excellent option for a vegan cake covered in fondant. The key is to use high-quality vegan butter that is firm and holds its shape well, mimicking the consistency of dairy butter.
Additionally, consider adding a small amount of vegetable shortening to further enhance the stability of the vegan buttercream. This combination creates a frosting that can withstand the weight of fondant and maintain a smooth, even surface without melting or becoming too soft.
How do I prepare the underlayer for fondant application, regardless of the type I choose?
Regardless of whether you use ganache, buttercream, or any other alternative, ensuring a smooth and even application is crucial. Start by crumb coating your cake with a thin layer of the chosen underlayer, chilling it thoroughly until firm. This seals in any loose crumbs and provides a clean base for the final layer.
Next, apply a thicker, even layer of your chosen frosting, using a spatula or cake smoother to achieve a perfectly smooth surface. Ensure there are no air pockets or imperfections, as these will be visible under the fondant. Chill the cake again to firm up the frosting before applying the fondant, ensuring the cake is stable and ready for the final decoration.