Choosing The Perfect Frosting For Your Homemade Wedding Cake

There are many types of frosting that can be used on a homemade wedding cake, including American buttercream, Italian or Swiss meringue buttercream, fondant, whipped cream, and ganache. The best frosting for a homemade wedding cake depends on the baker's preferences for taste, texture, and stability. For example, American buttercream is a classic, affordable option that can be finished in a variety of ways and is stable for up to six hours in most temperatures, whereas Italian and Swiss meringue buttercream are less sweet and have a fluffy texture but won't hold up well for long periods or in hot weather. Fondant is a sweet sugar paste that creates a flawless, smooth finish and is perfect for intricate designs, but it can be too thick or sweet and is often the most expensive option. Whipped cream frosting is a delicious and light option but can only be used for a smooth finish, and ganache is a rich and decadent choice that handles high levels of heat well but may be affected by external temperature changes during transport.

Fondant for intricate designs

Fondant is a sweet sugar paste that is perfect for intricate designs and details that cannot be mastered with buttercream. It is made out of sugar and rolled out in large pieces to create a flawless finish on a cake. Fondant is a great option for weddings in warm climates as it is stable for six to ten hours on display for indoor or outdoor venues. It also has a smooth texture that prevents accidental smudging.

Fondant is often the most costly of wedding cake frosting options. Some clients love how sweet it is, but others may find it too thick or sweet. Fondant can be mixed and matched with other types of frosting to balance out the sweetness.

If you are looking for a less expensive option that can still be used for intricate designs, Italian or Swiss meringue buttercream is a good choice. It is made with meringue and is less sweet than classic American buttercream. It also has a fluffy texture and is sturdy, making it perfect for holding structural cakes together. However, this type of frosting won't hold up well for long periods or in hot weather, so it may not be suitable for outdoor summer weddings.

American Buttercream for rustic cakes

American Buttercream is a great choice for frosting a rustic wedding cake. It is a simple recipe, requiring only a few basic ingredients, and it is incredibly versatile. You can use it to frost cakes, cupcakes, and cookies. It is also a good option if you are making a cake ahead of time as it can be stored in the refrigerator for up to a month or frozen for up to three months.

To make American Buttercream, you will need butter, powdered sugar, and a bit of salt, vanilla, and heavy cream. The exact quantities can vary, but a typical recipe might call for 2 cups of butter, 1 tablespoon of vanilla extract, 1/2 teaspoon of salt, 7 cups of powdered sugar, and 3 tablespoons of heavy cream. You can adjust the amount of cream and sugar to get the desired consistency.

• Start by whipping the butter on its own. This is an important step to ensure a smooth frosting.
• Sift your powdered sugar to remove any clumps.
• Add the powdered sugar slowly to the butter, whipping well between additions.
• Once all the sugar is added, whip the mixture for at least 3 minutes.
• Add the vanilla and cream, and whip until the frosting is smooth and silky. You can add food colouring at this stage if desired.

American Buttercream is a great choice for a rustic wedding cake as it is easy to make, versatile, and can be made ahead of time. It also has a nice sweet flavour and a fluffy, airy texture. However, it may not be the best option for a wedding cake that will be displayed in a warm environment as it may not hold up well in the heat.

Italian or Swiss Meringue Buttercream for less sweet cakes

Italian and Swiss Meringue Buttercreams are less sweet than their American counterpart, making them a great choice for those who prefer a lightly flavoured and textured frosting. They are also a good option for those who don't like the grainy or granular texture of American Buttercream, as the sugar in these frostings is dissolved.

Italian Meringue Buttercream is a popular choice for wedding cakes as it holds up well in heat and humidity. It is made by pouring a hot sugar syrup over whipped egg whites and then whipping until the mixture cools. The sugar syrup can be a little tricky to work with as it needs to be heated to 240°F, so you will need to be careful not to burn yourself. It also requires a candy thermometer to ensure the correct temperature is reached. However, once you have worked with the sugar syrup a few times, it will start to feel more comfortable. This frosting pipes beautifully and is very easy to work with.

Swiss Meringue Buttercream is very similar to Italian Meringue Buttercream, but it doesn't use the hot sugar syrup. Instead, the egg whites are heated to 160°F in a double boiler to remove any salmonella risk. This makes Swiss Meringue Buttercream easier to prepare, but some people prefer the taste and texture of Italian Meringue Buttercream as it is a bit denser. Swiss Meringue Buttercream is a good choice for those who want to experiment with classic buttercreams but find Italian Meringue Buttercream too challenging.

Both Italian and Swiss Meringue Buttercreams require a lot of mixing – up to twenty minutes – so a stand mixer is highly recommended. Temperature is also crucial for these frostings. If the frosting or the butter is too hot or too cold, you may encounter problems. However, this can usually be fixed by mixing for 10+ minutes or by refrigerating the frosting and then mixing again.

When choosing between Italian and Swiss Meringue Buttercream for your wedding cake, consider your skill level and the taste and texture you prefer. If you are a beginner, Swiss Meringue Buttercream may be a better option as it is easier to prepare. If you want a denser frosting with a bit more stability, go for Italian Meringue Buttercream.

Cream Cheese Buttercream Blend for carrot cakes

A wedding cake is a centrepiece at any wedding, and it's essential to get it just right. If you're making a homemade carrot cake for a wedding, a cream cheese buttercream blend is a perfect choice for frosting. Here's a detailed guide to help you create a delicious and stable frosting for your special day.

Ingredients:

• Unsalted butter: 1 cup (226g)
• Cream cheese: 8 ounces (227g)
• Powdered sugar: 5 cups (700g)
• Meringue powder (optional): 1 tablespoon (9g)
• Salt: ⅛ teaspoon (use half the amount if using table salt)
• Vanilla extract: 2 teaspoons

Method:

• Start by allowing your butter and cream cheese to soften at room temperature. This step is crucial, as it ensures your frosting will be lump-free and have a smooth, creamy consistency.
• In the bowl of your stand mixer fitted with the paddle attachment, combine the softened butter and cream cheese. Mix them together until they are well blended and lump-free.
• Now, add the vanilla extract and salt to the mixture and stir well to combine.
• With your mixer on low speed, gradually add the powdered sugar. Continue adding the sugar until everything is completely combined. If you plan to pipe your frosting, it is recommended to sift the powdered sugar before adding it to avoid clogging your piping tips.
• Once all the ingredients are combined, you can adjust the consistency of your frosting. If it's too thick, you can add a little milk or cream, a tablespoon at a time, until you reach the desired consistency. On the other hand, if you want it thicker, simply add more powdered sugar, a couple of tablespoons at a time.
• Your cream cheese buttercream frosting is now ready to use! It is a sturdy and pipe-able frosting that will hold its shape beautifully.

Tips and Tricks:

• Always use full-fat brick-style cream cheese for the best results. Spreadable cream cheese has a higher moisture content and may affect the consistency of your frosting.
• When adding vanilla extract, opt for pure vanilla extract rather than imitation vanilla for a more robust flavour.
• If you're making a large batch of frosting, it's best to weigh your ingredients, especially the powdered sugar, to ensure accurate measurements and avoid making the frosting too sweet or thick.
• If you're concerned about the heat affecting your frosting, you can add a small amount of cornstarch (a few tablespoons) to make it even more stable without increasing the sweetness.
• This frosting can be made ahead of time and stored in the refrigerator for up to a week. Just make sure to wrap it tightly. Before using, let it warm up slightly, and then mix it to regain the desired consistency.

With this recipe, you'll have a delicious and stable frosting that pairs perfectly with your carrot cake, creating a memorable wedding cake for your special day.

Whipped Cream Frosting for a less sweet taste

If you're looking for a less sweet frosting option for your homemade wedding cake, whipped cream frosting is a perfect choice. It's light and airy, with a subtle sweetness that pairs beautifully with rich cakes, dark chocolate, semi-sweet chocolate, angel food cakes, or citrus cakes like lemon. Whipped cream frosting is also a fantastic alternative if you find buttercream too heavy or cloyingly sweet.

Ingredients:

• Heavy whipping cream (2 cups)
• Powdered sugar (1 cup)
• Vanilla extract (1 teaspoon)

Instructions:

• In a large mixing bowl, begin beating the heavy whipping cream using an electric mixer with a whisk attachment. If you're making a larger batch, you can use a stand mixer.
• Continue beating until soft peaks begin to form.
• Add the powdered sugar and vanilla extract.
• Keep beating until stiff peaks form. Your frosting is now ready to use!

This whipped cream frosting is best suited for one-layer or two-layer cakes. It's softer and doesn't form a crust like buttercream, so it's not ideal for a multi-tiered wedding cake. However, if you're looking for a light and airy frosting that isn't too sweet, this is a wonderful option.

If you're concerned about stability and want to create a stabilized whipped cream frosting, you can add unflavored gelatin to the mixture. This will help the frosting hold its shape and prevent it from melting or weeping. Simply sprinkle gelatin into a microwave-safe dish, add cold water, and whisk until smooth. Let it sit for a few minutes to solidify, then briefly heat it in the microwave until it re-liquefies. While beating your cream mixture, slowly drizzle in the liquid gelatin, and continue beating until you achieve stiff, fluffy peaks.

Keep in mind that whipped cream frosting is best stored in the refrigerator, and your cake will stay fresh for 2-3 days. At room temperature, it's best to consume the cake within a couple of hours to ensure the frosting doesn't start to melt or dry out.

Frequently asked questions