I'm offering american buttercream, italian meringue buttercream or ganache. I usually pair the cake to the icing at my discretion. No one's complained so far but I see that some businesses only use one type of buttercream eg. SMBC.

I often choose the buttercream for the type of party eg. kid's cake = american buttercream.

This is just an informal poll to see what you all are doing?

I only have one buttercream...MINE, they can choose any flavor BC that I offer, or they can choose a poured or iced ganache in Dark, Milk, or white chocolate varieties and can be flavored with lorann flavors, or rolled fondant in various flavors or modeling chocolate. Some designs do dictate what icing can be used but otherwise it is the customers choice.

Customers choice.

We have two types of "American" BC: - one dairy-free (made using a vegan soy-based margarine) and one dairy-free and soy-free (made with palm oil shortening). We also offer real cream cheese and dairy-free cream cheese frosting. Other than those options (which are dictated by whether or not the customer has a soy allergy) we do not give the customer a choice as to the type of BC, although we do have a number of different flavors via extracts. No meringue, no whipped cream, ganache only as a filling.

We were initially experimenting with different types of BC (including a dairy-free/soy-free lard-based recipe which was pretty good) but in the end it's much easier to simplify so you can make a large batch of frosting that will work for most of your products.

Meringue only ever period end of sentence. Or ganache. That's it.

I offer a few different kinds, I personally prefer the meringue buttercreams, but a lot of people around here like the super-sweet ones. I let them choose unless it's going to be outside in the summer, then they can have fondant, fondant or fondant.

I use imbc, american buttercream or french buttercream, ganache and fondant. But of course for 3-d cakes you can only get fondant

I have 2, regular and chocolate..never had an issue with it.
Edna

I offer american, IMBC, whipped icing, cream cheese, fondant and ganache.

People like the choices. Whipped, Cream Cheese and American Buttercream are not extra.
IMBC, Ganache, and Fondant are upcharges. I almost always do american or whipped for celebration cakes, unless they are specialty. I have a few customers who prefer the other icings and are willing to pay. Bridal customers will often choose the IMBC or Fondant.

I offer american buttercream, creamcheese, ganache, fondant, cinnamon buttercream and cooked icing (mary kay).

The customer in the end picks, but around here buttercream and fondant are the only things that people really know (and fondant only because of the cake shows on tv). So if they order a flavor that one of the other icings goes with well then i suggest it. Most of the time they go with my suggestion and love it. They're just uninformed about the other types of icing, so like indydebi says in other situations, we just have to inform them! Most people around here don't even know what ganache is.

I give them the choice...and charge extra for the fancier types.

I find that most of the time the customer is surprised to even have a choice. They think "White Icing" is the only option out there.

I'll explain their options, most of mine are variations of American Buttercream, but I do offer IMBC, ganache and a very light whipped frosting.

But, most of the time, the end up with.. ohhh just the White Icing... But it's darn good 'white icing' !!

I have my own recipe buttercream that I use. I can flavor it to match the cake if that is what's requested. I also offer a chocolate version of it. I also use Rich's Bettercreme if someone wants a whipped icing. I do make cream cheese icing and other perishable ones for my personal cakes, but I am a cottage baker so I cannot sell it.

Customer's choice though I often suggest what pairs well.