Types of Frosting

Each frosting has unique properties that allow them to only be compatible with particular baked goods. By studying the ingredients and consistency of each icing, it will be easier to figure out which frosting pairs best with your culinary creation.

1. Whipped Cream is a light and airy frosting that is made by combing granulated sugar, vanilla extract, and heavy whipping cream, then beating the combination until stiff peaks form. This icing is often paired with a fruit type cake, such as strawberry, lemon, or blueberry. Because fruit is sweet in itself, a less heavy frosting, like whipped cream, is a perfect complement. Whipped cream needs to be kept in the refrigerator and lasts about 2-3 days.

2. Buttercream can be divided into two different categories - real buttercream and fake buttercream. Real buttercream is made with actual butter to make a soft and spreadable frosting for cakes. But this type of icing does not hold up very well in heat and direct sunlight should be avoided. The butter component will break down and melt, literally sliding off a perfectly iced cake.

This icing tastes delicious, but heat should definitely be taken into serious consideration before use. Real buttercream will last in the refrigerator for about a week. To reuse, beat together in a mixer until smooth.

Fake buttercream is made with shortening instead of butter and holds up in high temperatures fairly well. The shortening also gives this frosting a pure white color, as opposed to the creamy color of the real buttercream, especially if clear vanilla is used. This icing will last about 2-3 weeks if properly stored at room temperature in an airtight container.

3. Fondant is one of the most complex icings to make and work with. It is a pliable sugar dough that can be rolled out and pressed on the cake top and sides. This creates an ultra smooth surface for piping delicate details and designs onto the cake. Fondant is an ideal choice for an outdoor summer wedding, as is holds up quite well in heat. 

As far as taste is concerned, fondant is a matter of preference. Some enjoy the flavor and texture, while others do not. Fondant can be stored up to a month if it is wrapped in plastic wrap and then placed into a plastic bag or airtight container. To reuse, simply rework the dough until it is pliable again. Never put this icing in the fridge, because the moisture will cause the sugar to break down and turn the fondant into a gummy mess.