FYI Icing Guide
IS TING S O R E F LY TH SIMP
G ON “ICIN AKE” C THE
BUTTERCREAM This is a smooth, creamy butter-based icing that is generally used to ice the entire cake, giving it a traditional look.
PROS:
CONS:
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Not overly sweet. Can take on a wide variety of flavors such as vanilla, chocolate, lemon, hazelnut, coconut or any variety of fruit flavors. Easily colored. Can be applied in a variety of textures from piped swirls or scrolls and flowers to a smooth finish.
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Buttercream icings do not do well in heat and must be kept cool. Can be smoothed out extremely well, but not as smooth as fondant. Does not work well to cover carved cakes.
ROYAL ICING
GANACHE
Royal icing is usually used to create leaves, flowers and other edible decorations, but rarely on the whole cake. When applied to the cake it is soft and pliable, but then dries to a hard finish, often seen used on professionally decorated cookies.
Ganache is more properly considered a glaze than a frosting. Made from heavy whipping cream and usually chocolate, the icing is poured over the cake. It dries to a finish similar to fondant, but is less labor intensive. Ganache itself is extremely rich and sweet and is also used as a filling for cakes.