Buttercream or Fondant
- Aubrie Nisson
- Sep 21, 2023
- 2 min read
When it comes to creating beautiful and delicious cakes, there's often a debate over which is better, buttercream or fondant. Fondant has it's place, but buttercream shouldn't be overlooked for a few reasons: taste, versatility, and texture. Fondant is a favorite for some bakers for its ability to create smooth and sleek cake designs. But, there's something to be said for what buttercream brings to the table.
Let's start with the most obvious reason why buttercream reigns supreme, taste. Let's face it, fondant is gross. Fondant has a sugary, chewy texture. Buttercream is a flavor powerhouse. It's made of butter and sugar and can be customized to many flavor profiles. When you use buttercream on your cakes, you don't have to compromise on taste for aesthetics.
Fondant may seem the obvious choice for more intricate cake designs, but buttercream can be used for many design elements. Buttercream can be piped, textured, and shaped to create a wide variety of decorations. With the right techniques, buttercream can be used to create cakes that are as visually impressive as they are delectable.
One of the drawbacks of fondant is its chewy, doughy texture, which can detract from the overall cake experience. When you cut into a cake covered in fondant, you often have to peel it away before enjoying the cake itself. Buttercream has a smooth, creamy texture that complements the cake's crumb and filling. When you take a bite of a buttercream-covered cake, you get the full cake experience without any interference from an unappetizing outer layer.
In my opinion, buttercream is a superior choice over fondant. You can still achieve a sleek beautiful cake with buttercream and the taste and texture can't be beat. Buttercream should be the choice for bakers who want to create beautiful cakes that are as delightful to eat as they are to admire.

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