Which is better ganache and buttercream

Frosting is unsalted butter beaten with sugar until it forms a light and airy mixture that may remind you of mousse. You can then use the frosting as a filling, outer coat, or use it to design flowers or different ornaments on your cake. You need to first make a medium thickness ganache, let it cool to room temperature, then blend it with the butter and sugar.

Ganache is usually used as a glaze, to decorate cakes or eclairs or anything, really. If you make your ganache thick enough it could even be piped like frosting and used as decoration. If you want to make some really nice dripping chocolate effect, use ganache and let it get thick. Then let it drip down the sides, maybe even add extra on the side to get the right drip. Frosting works differently. While you pour ganache onto the cake and then add the sides, frosting is spooned onto the cake and then set with an offset spatula.

Frosting can and will harden too, if you let it sit in the fridge until serving. Leave it on the counter overnight and it may just go bad! Another important distinction is the way each of these is made. Depending on your personal preference in terms of flavor, one of these may be too heavy for you.

Frosting is butter, pure putter mixed with sugar and beaten together until it gets light and fluffy. You can add food coloring to get a specific color, but most of the time it will be off-white. How much chocolate and how much cream depends on your particular recipe. The results will be a little iffy, and the result will set very quickly and much harder than regular ganache.

Ganache can be easily made vegan. You can even make whipped cream out of it. As for frosting, you can get vegan frosting by using margarine or shortening, but it may not set the same way as buttercream frosting. Given that ganache has chocolate as a base ingredient , there's only so much you can do with the flavor. Perhaps you can add some complementary notes of citrus zest or different extracts, but that chocolate taste seems pretty hard to mask.

The same goes with color — while you may be able to get a bit creative with white chocolate which isn't entirely white , regular milk or dark chocolate ganache will always be brown. Buttercream, on the other hand, is essentially a blank canvas. The pale mixture just starts out, well, sweet and cream-colored. You can add in any food coloring or natural coloring, and any flavor that you can think of.

The last thing to consider in the buttercream vs. For children's parties, desert cakes, lighter cakes like vanilla, buttermilk or sponge cakes - buttercream is a good match. This can be used as a filling between layers under a fondant covered cake and is often combined with jam for vanilla buttercreeam, or can be used as the coating for the whole cake. For adult parties, chocolate cakes, fudge cakes and heavier cakes - chocolate ganache is very popular.

For a fancy cake, wedding, engagement, 3D sculptured, larger cakes — fondant is the answer. Choosing the right icing for your cake is important to you and I understand that.

I do free quotes - fill in the contact form here , email me at juliascake. Sharing the cake love! Julia x. All Posts.