We are independent & ad-supported. We may earn a commission for purchases made through our links.
WiseGEEK

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Culinary

How Do I Choose the Best Wedding Cake Frosting?

By Amber Eberle
Updated Feb 09, 2024
Our promise to you
WiseGEEK is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At WiseGEEK, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

When choosing a wedding cake, many couples want one that not only tastes good but looks good as well. The type of wedding cake frosting used can determine the appearance of the cake as well as its flavor. The most popular types of wedding cake frosting are buttercream and fondant. Buttercream is very sweet and good for decorating. Fondant is thick and perfectly smooth, but many people do not think it tastes as good as other icings.

Buttercream frosting is very versatile and many bakers like to use it when making a wedding cake. The taste is very sweet and rich. It takes color well and can be colored to match different wedding themes. Many design components, such as flowers and edge piping, can be created using buttercream wedding cake frosting.

If a buttercream icing is used, it is best to keep it in a cool area to prevent it from melting. It can be smoothed onto a wedding cake easily but does not have the smoothness and look that fondant can provide. Buttercream frosting is usually best for people that are more concerned with the taste of the wedding cake as opposed to its design.

Fondant can either be rolled or poured. Rolled fondant is semi-soft and has a dough-like texture. Poured fondant dries to a semi-hard consistency. Both types can be colored, but poured fondant can only be colored in pastel shades while rolled fondant can take on much deeper hues. Fondant has a very smooth, satin-like finish. This type of wedding cake frosting is often used on cakes that feature intricate designs.

While fondant can make cakes look perfect, many people do not care for the taste or texture of it when it comes to actually eating the cake. When serving wedding cake covered in fondant, this icing is usually peeled off. Using fondant frosting on a wedding cake is typically best suited to couples that have a specific cake design in mind, and want the cake to be more of a decorative piece as opposed to a dessert selected for taste.

When deciding on a wedding cake frosting, it is important for a couple to consult the baker making their cake. Some bakers are able to put a layer of buttercream frosting between the cake and the fondant. This solution can create a cake with the seamless look of fondant while also incorporating the sweet taste of buttercream.

WiseGEEK is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
See our Editorial Process Share Feedback

Related Articles

Discussion Comments

By Pippinwhite — On Feb 06, 2014

Fondant looks great, but I wouldn't want it on my wedding cake. Most people just scrape it off and there's all that hard work for nothing. It doesn't taste that good, and has kind of a rubbery texture. The main advantage of fondant is it keeps the cake moist and allows decorators to do things they can't do with a buttercream. But I'd still rather have a buttercream.

Also, a buttercream should be made with real butter, not shortening. Shortening will make it greasy and waxy tasting. A vanilla buttercream will complement most fillings and cake flavors. Sometimes, sticking with tradition isn’t such a bad thing.

WiseGEEK, in your inbox

Our latest articles, guides, and more, delivered daily.

WiseGEEK, in your inbox

Our latest articles, guides, and more, delivered daily.