I have always used butter cream under my fondant, but I'm wondering if anyone has used a different icing that works just as well?
Many here use ganache. I haven't yet, but the results look great.
The popular thing seems to be ganache now. I tried it a few weeks ago and will definitely do it again.
Buttercream stands for so many varieties of BC. What kind are you using?
I use whatever I want... European buttercreams, ganache, and cooked custard based frostings.
Can you recommend a good ganache recipe?