What is the best type of buttercream to use under fondant? Thanks!

I've always used a regular buttercream (indydebi's if it is going to get HOT) or cream cheese, but there is an ongoing thread about using ganache in place of the buttercream - I'll try to find it and post the link. I tried it this past weekend and it was amazing. Let the ganache set and use a hot knife to smooth it ... fondant goes on like a dream and the ganache is solid enough to keep its shape. I have heard that ganache does better in the heat than buttercream. Since I am in Texas and people seem to want to get married outside in the summertime, heat is always an issue with me.

Here's the link ... http://cakecentral.com/cake-decorating-ftopict-633264.html

HTH!

Great! Thanks! How much ganache did you make for your cake? I will be doing a chocolate 3 tier wedding cake (6" 9" 12") soon and was wondering how much ganache I should make. I don't want to make too much since it is expensive.

It's interesting to me that ganache does better in the heat since it's chocolate and cream. I've never tried it...so I can't say. Everyone is talking about it though, so it must be great.

I can't find indydebi's recipe. Can anyone point me in the right direction? Thanks!