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Best Icing to put under fondant?

post #1 of 26
Thread Starter 

What is best to use under fondant, Butter cream or ganache?

post #2 of 26
I think ganache is better, because it hardens bc may be soft and slippery. Iv used it before under fondant, didn't give me problems but I prefer ganache
post #3 of 26

I've always used American Buttercream, as it is rather thicker and denser.

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post #4 of 26

However, upon considering Ganache there could be some advantages. Hope you get some more opinions from the long time decorators and professionals.

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post #5 of 26

I use IMBC for the most part, but if it's a carved cake I will usually use ganache.

I always use it on my chocolate cakes though, simply because I love the taste.

 

Easiest way to figure out what is best for you is to try it out., some people swear by only using ganache, and some people have nothing but trouble with it.

post #6 of 26

I use buttercream for the most part cause it's rather thicker and Swiss meringue buttercream is a fab alternative to tradional buttercream, much lighter and less sweet;-)

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post #7 of 26

I use SMBC , however I love using ganache under fondant as well.  Good advice from scrumdiddlycakes!

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post #8 of 26
Iv never made IMBC or the Swiss one, may I have a good foolproof recipe anyone?
post #9 of 26
And the American buttercram
post #10 of 26
Quote:
Originally Posted by sweet princess View Post

Iv never made IMBC or the Swiss one, may I have a good foolproof recipe anyone?

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post #11 of 26
Beyond Buttercream has a tutorial - where I learned to make SMBC

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

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post #12 of 26

I use Warren Brown's IMBC recipe.  You can find a step-by-step on YouTube.  To me it's easier to make than SMBC because you don't have to stand over the stove and whisk.  You just pour hot sugar syrup into your meringue.

post #13 of 26

I don't know why but I just find the SMBC easier...and it cools a lot faster because you don't heat it to 240 degrees. I do have to stand over the stove with a wisk but it is only for a few minutes. I guess it's just my preference.

post #14 of 26

I agree with you BatterUpCake.  If I get the water in my double boiler to a boiling temp before I take the egg whites and sugar to the stove, I end up only there for a few minutes.  And the hot sugar syrup for IMBC kinda terrifies me a little lol.  I'm sure one of these days I will end up whipping it right back up into my face.  

post #15 of 26

Swiss Meringue Buttercream can be cooked and whipped up in the same KA stainless mixing bowl.  That helps. Plus there's a nice handle on the KA mixing bowl to hang onto when your stirring.  My attempts to make Italian Meringue Buttercream, no matter which professional bakers  recipe was used, all failed.  In addition I didn't like having to clean up the cooked sugar blobs on the KA, and did get burned once.  Once was enough.

 

However, I did purchase a 16" wire whip to use with the egg/sugar cooking.  I didn't like having the steam from the eggs and the heat from the stove cooking my hands. Like it a lot.

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