Fondant, bakery buttercream (like indydebbis or sugarshacks) or IMBC/SMBC?

What is the usual for your area?

Butter Cream for sure! I have so many brides request NOT to have fondant, but to make sure the frosting will be butter cream. I sometimes have requests for Cream Cheese, but since that is too hard to get smooth, they just go with the butter cream. BTW--I'm in North Mississippi.

I use smbc. Usual for my area would be American buttercream.

I'm all-BC .... and I've only used one recipe for 25 years. If it's not broke, I'm not fixing it.

It used to be fondant but I'm noticing a lot more people are going back to buttercream. I must say indydebi's recipe as well as sugarshack's are fantastic!!

fondant over buttercream about 98% of the time. My standard is meringue-based (I use IM &SM interchangeably), but will do american on request (although even my american is an all butter recipe).

tmassey5, thanks for adding where you are...I should have asked that too!

Thanks for the response. I was starting to think that I was out of date with just American buttercream!

I only do cakes for family and friends (I am in California), and have not even bothered to ask any of them if they wanted anything other than American BC or fondant. I love fondant, but most people don't want it. I do like IMBC, but it gets warm here in the summer (well, 7 months of the year it is hot) and don't want to risk it.

I do like indydebi's and sugarshack's recipes...use them all the time.

does anyone have a link or the recipe for indydebi's icing?

TIA

thank you, thank you, thank you, thank you! Oh and did I say thank you?!?!!?

I'm in the SoCal Desert (Apple Valley). I use an American Buttercream sorta close to IndyDebi's recipe. It's the only thing I can use here that will hold up to the heat. My SMBC used to melt before I could even get it onto a cake. This one works and is full proof so I have to stick with it.

Indydeby thankyou so much for sharing your recipe