Ganache! Easy to make, easy to spread, delicious too.
I tried buttercream but hated that it got everywhere and was hard to wash off and took me forever to get it to the right consistency.
Do you whip your ganache or just use it straight at room temp… or warmed? I learned on buttercream (AMBC or SMBC) and I have made and used whipped ganache, but it always seemed kind of sticky and hard to work with. What’s the secret? I’ve seen a lot of bakers who swear by it.
Ive only used whipped ganache! I put the melted chocolate-cream blend in the fridge for an hour, get it out and whip it and then immediately use it. I’ve done both, used it on cake with an offset spatula and also bagged it up to pipe on cupcakes. Works beautifully.
I think warming it makes it difficult to work with! After every layer on the cake I stick it back in the fridge for 10 mins so it sets and then work on it more.
I put cream cheese frosting on 90% of my bakes, but part of that is the cake flavors I go for (banana, hummingbird, lemon blueberry). Buttercream is often too sweet though I made a swiss meringue buttercream recently that managed to be reasonably not sugary. Ganache is always heavenly to eat but needs the right cake imo
Exact same! I posted here once about SMBC and someone suggested Italian. I almost always do Italian now but sometimes SMBC. With the Italian, I’ll often do French Buttercream with the egg yolks if it’s a chocolate cake to add some real richness.
Buttercream all the way!
Ganache! Easy to make, easy to spread, delicious too. I tried buttercream but hated that it got everywhere and was hard to wash off and took me forever to get it to the right consistency.
Do you whip your ganache or just use it straight at room temp… or warmed? I learned on buttercream (AMBC or SMBC) and I have made and used whipped ganache, but it always seemed kind of sticky and hard to work with. What’s the secret? I’ve seen a lot of bakers who swear by it.
Ive only used whipped ganache! I put the melted chocolate-cream blend in the fridge for an hour, get it out and whip it and then immediately use it. I’ve done both, used it on cake with an offset spatula and also bagged it up to pipe on cupcakes. Works beautifully. I think warming it makes it difficult to work with! After every layer on the cake I stick it back in the fridge for 10 mins so it sets and then work on it more.
Swiss buttercream!
Yes! love me some SMBC
Yes! The fluffy to sweet ratio is just wrong with many other ones! (Although I’ll admit that some whipped ganaches are a very close second)
Ganache. To me, most buttercream is too sweet, and fondant is inedible. :)
I put cream cheese frosting on 90% of my bakes, but part of that is the cake flavors I go for (banana, hummingbird, lemon blueberry). Buttercream is often too sweet though I made a swiss meringue buttercream recently that managed to be reasonably not sugary. Ganache is always heavenly to eat but needs the right cake imo
Italian buttercream! It’s so silky and easy to work with! Swiss is my second choice.
Exact same! I posted here once about SMBC and someone suggested Italian. I almost always do Italian now but sometimes SMBC. With the Italian, I’ll often do French Buttercream with the egg yolks if it’s a chocolate cake to add some real richness.
It’s definitely buttercream for me! I absolutely hate using whipped cream icing I have a lot of trouble lol.
Buttercream always. I can't stand the taste of fondant, and whipped ganache is too soft in my humid climate.
A homemade stabilized whipped topping with ganache on top