Here is a quick summary of the different types of frosting you may find yourself choosing from when it is time to order your wedding cake.
First is the Buttercream Frosting. This is rich and creamy and is easily mixed with food coloring for making different colors of frosting. Buttercream is often used for fancy decorations like shells, swags, basketweaves, icing flowers. But just like it’s name, buttercream icing is made mostly from butter, and is not a good choice for summer weddings outdoors.
The Fondant frosting is the stiff icing that you see on cakes. It is made with gelatin and corn syrup and looks smooth when made. It is best used for decorating with marzipan fruits, gum paste flowers, or a simple ribbon. This type of frosting will not need refrigeration.
Royal Icing
This is the icing that you see on the faces of gingerbread men. It’s white, shiny, and hard, and does not need to be refrigerated. It’s used for decorations like dots and latticework.
Ganache
This chocolate and heavy cream combination can be poured over cakes for This frosting gves a glass-like chocolate finish, and is made of chocolate and heavy cream. It can also be whipped into a filling that stands up well between cake layers. But like the buttercream, this is not a good choice for heat or humid weather.