Buttercream Filling Options For Your Wedding Cake

When it comes to wedding cakes, buttercream is a classic choice. Not only is it incredibly versatile, but it can also be tailored to fit any style, aesthetic, and wedding-day theme. While there are several types of buttercream, the best option for a wedding cake is the Swiss Meringue Buttercream. This is because it is less sweet and has a melt-in-the-mouth texture without being heavy, greasy, or gritty. It is also incredibly stable and versatile, making it perfect for tiered cakes and holding up well in warmer climates. Swiss Meringue Buttercream can be used as a filling in between cake sponge layers and for piping decorations. It can also be coloured and flavoured in numerous ways, such as by adding food colourings, cocoa powder, melted chocolate, nut butters, fruit purees, or even alcoholic liqueurs.

Characteristics of the Best Buttercream Filling for Wedding Cakes

Swiss Meringue Buttercream vs. American Buttercream

When it comes to choosing the best buttercream filling for a wedding cake, two popular options are Swiss Meringue Buttercream and American Buttercream. Here is a detailed comparison between the two to help you decide which one might be more suitable for your needs:

Swiss Meringue Buttercream:

Swiss Meringue Buttercream, often referred to as SMBC, is considered the Queen of Frosting by many bakers. It is known for its melt-in-your-mouth texture and smooth, lush appearance. This type of buttercream is less sweet than American buttercream as it uses less sugar, resulting in a well-balanced sweetness. It has a silky-smooth texture that stays consistent at room temperature and does not form a crust.

SMBC is highly stable and versatile, making it ideal for tiered cakes, fillings between cake layers, and piping decorations. It can also be used for filling eclairs and macarons. The flavour and colour of SMBC can be easily customized by adding various ingredients such as food colourings, cocoa powder, nut butters, fruit purees, or alcoholic liqueurs. However, creating this buttercream is more labour-intensive as it involves cooking egg whites and sugar over a double boiler before whipping them into a meringue and then incorporating butter.

American Buttercream:

American Buttercream is a traditional family favourite, known for its rich, creamy, and fluffy texture. It is quick and easy to make by creaming together icing sugar and butter, usually at a 2:1 ratio, along with a splash of milk. This type of buttercream is extremely versatile and can be flavoured in numerous ways, from classic vanilla to decadent caramel. It forms a 'crust' when exposed to air, making it ideal for piping various shapes and textures. It also serves as an excellent base for painting and creating different patterns and effects.

However, American Buttercream is significantly sweeter than Swiss Meringue Buttercream due to the higher sugar content. It has a denser and slightly grainy texture due to the undissolved powdered sugar. While it is a popular choice for many bakers, some may find it too sweet and heavy.

Both Swiss Meringue Buttercream and American Buttercream have their unique advantages and can be excellent choices for a wedding cake. If you prefer a less sweet, lighter, and smoother buttercream that holds its soft and silky texture, Swiss Meringue Buttercream is the way to go. On the other hand, if you are looking for a quick and easy option that is versatile and ideal for piping and decorating, American Buttercream might be the better choice. Ultimately, the decision between Swiss Meringue Buttercream and American Buttercream depends on your personal preference for taste, texture, and the level of effort you are willing to put into making the buttercream.

Italian Meringue Buttercream

To make Italian Meringue Buttercream, start by separating the egg yolks from the egg whites. Beat the egg whites, salt, and cream of tartar in a stand mixer, then slowly add in sugar and continue beating until soft peaks form. In a separate pot, heat sugar and water until the sugar melts and becomes clear, then continue heating until the temperature reaches 235-240ºF. Drizzle the sugar syrup into the mixer while it is running, aiming between the whisk attachment and the side of the bowl to prevent splattering. Increase the speed and whip until very stiff peaks form. Place ice packs at the base of the mixer to cool the meringue, or remove the meringue from the bowl and place it in the fridge to cool.

Once the meringue is cooled, whip in softened butter, salt, and vanilla until the mixture is light and fluffy, and no longer tastes like butter. You can also add food colouring at this stage if desired. Italian Meringue Buttercream can be left at room temperature for 2-3 days, refrigerated for up to 24 hours, or frozen for up to 6 months.

Flavouring Buttercream

Choosing a Base Flavour

The base flavour of your buttercream is important as it will be the predominant taste. Vanilla and chocolate are classic choices, but you can also experiment with other flavours such as lemon, orange, caramel, coffee, or even pistachio. For a less sweet option, Swiss and Italian meringue buttercreams are good choices as they are not as sweet as the traditional American buttercream.

Adding Ingredients for Flavour

Once you have chosen your base flavour, you can enhance it by adding various ingredients. Cocoa powder, peanut butter, liquor, and lemon juice are all great options for adding flavour. For example, for a chocolate buttercream, you can add orange zest or mint for a unique twist. Fruit purees, such as raspberry or strawberry, can also be added to buttercream for a fresh and fruity flavour. If you want to add a bit of spice, consider cinnamon or ginger.

Creating Unique Combinations

Don't be afraid to experiment with unique flavour combinations. For instance, you could pair a vanilla buttercream with fresh strawberries and prosecco syrup or a coffee cake with a rose and hazelnut praline buttercream. If you're feeling adventurous, try a black forest-inspired cake with chocolate, kirsch-soaked black cherries, and vanilla buttercream. Or, for a tropical twist, pair a coconut cake with mango and passionfruit compote and coconut buttercream.

Considering the Wedding Theme

When choosing a flavour for your buttercream, consider the overall theme and aesthetic of the wedding. For example, if it's a spring wedding, you might want to opt for lighter, fresher flavours such as lemon or raspberry. If it's a more rustic wedding, flavours like almond, carrot, or spiced ginger could be a good choice. For a glamorous or elegant wedding, consider more sophisticated flavours such as salted caramel, Baileys, or rosewater.

Matching with Cake Flavour

Finally, don't forget to consider the flavour of the cake itself. You'll want to choose a buttercream flavour that complements the cake rather than overwhelms it. For example, a red velvet cake pairs well with a cream cheese frosting, while a chocolate cake might be enhanced by a salted caramel or mint buttercream. For a more subtle approach, you can simply enhance the flavour of the cake with a matching buttercream, such as vanilla cake with vanilla buttercream.

Refrigerating Buttercream

Buttercream is a popular frosting choice for cakes, with several varieties available, including American, Swiss, Italian, German, and French. While it is typically made with butter and some form of sugar, the specific ingredients and methods used can vary across different types of buttercream.

Storing Buttercream in the Fridge

Buttercream does not always need to be refrigerated right away. How long it can be left out depends on the type of buttercream and the ingredients used.

American, Swiss, and Italian buttercreams can be left at room temperature for up to three days as the high sugar content acts as a preservative. However, it should be stored in a cool, dry area in an airtight container to prevent it from drying out and becoming difficult to spread. It should also not be left out in the heat as this can cause the buttercream to melt and create an environment for bacteria to grow.

On the other hand, German and French buttercreams, which contain egg yolks, should be refrigerated immediately due to food safety concerns. These buttercreams should be stored in the fridge at all times unless they will be used within six hours.

Storing Buttercream in the Freezer

Buttercream can be stored in the freezer for up to three months. It should be placed in an airtight container or freezer bag and properly covered to prevent it from drying out. When you are ready to use the frozen buttercream, let it thaw overnight in the fridge, and then bring it to room temperature before re-whipping to restore its creamy and spreadable state.

Buttercream and Food Safety

It is important to properly store buttercream to maintain its freshness, consistency, and safety. Buttercream that has been left out for too long or not stored properly can develop harmful bacteria, and its consistency and freshness will deteriorate over time.

Additionally, buttercream with heavy cream or milk does not need to be refrigerated right away as the small amount used is stabilized by the large amount of sugar. However, whipped cream frosting and cream cheese frosting must be refrigerated immediately or they will spoil.

Buttercream and Cake Decorating

When using buttercream for cake decorating, it is important to consider the temperature of the icing. If the buttercream is too cold, it may crack, so a gradual change in temperature is recommended. Adding a few drops of white vinegar to the buttercream while making it can also help prevent cracking.

If the buttercream is too warm, it may melt and become difficult to work with, especially in warm temperatures. To prevent this, keep the cake in a cool place, such as a fridge, for as long as possible before bringing it out into the heat.

Buttercream and Colouring/Flavouring

Buttercream can be coloured and flavoured in various ways by adding food colourings, cocoa powder, melted chocolate, nut butters, fruit purees, or even alcoholic liqueurs. However, when storing coloured buttercream in the fridge, it is important to use an airtight container to prevent sweating and colour running.

Using Buttercream as a Filling

Buttercream is a versatile filling and frosting that can be used in a variety of ways, including piping, filling, layering, and coating. It is a classic choice for wedding cakes as it is easily customizable and can be tailored to fit any style, aesthetic, and wedding theme. Here are some tips and considerations for using buttercream as a filling for a wedding cake:

Types of Buttercream

The most common types of buttercream include Swiss Meringue Buttercream (SMBC), Italian Meringue Buttercream, Ermine Buttercream, and American Frosting. Each type has its own unique characteristics in terms of texture, sweetness, and stability. For example, SMBC has a smooth and lush texture without being heavy or greasy, while American Frosting is known for being extremely sweet due to the high ratio of sugar to butter.

Stability and Weather Conditions

When choosing a buttercream for your wedding cake, it is important to consider the stability of the frosting, especially if the wedding is taking place in a warm or humid climate. Italian Meringue Buttercream is known for its stability and is perfect for warmer climates, as it is the least sweet and versatile in terms of colouring and flavouring. SMBC is also stable and versatile but may not hold up as well in warm temperatures.

Flavour and Sweetness

Buttercream can be flavoured and coloured in numerous ways by adding food colourings, cocoa powder, melted chocolate, nut butters, fruit purees, or even alcoholic liqueurs. If you are concerned about the sweetness of the buttercream, consider using a less sweet variety such as SMBC or Italian Meringue Buttercream, or opt for a naked or semi-naked cake with smaller amounts of buttercream.

Transportation and Display

If your wedding cake needs to be transported or displayed in warm temperatures, it is crucial to take the necessary precautions to ensure the buttercream filling and frosting remain stable. Keep the cake in a cool and air-conditioned environment, and consider using a box to protect it from direct sunlight. For longer travels, dry ice can be used to keep the cake cool.

Combination with Other Fillings

You can also combine buttercream with other fillings to create unique flavours and textures. Some popular combinations include chocolate cake with peanut buttercream mousse filling, white cake with fresh strawberries and cream cheese in a strawberry mousse filling, and red velvet cake with cream cheese whipped cream frosting.

Frequently asked questions