What is your icing or frosting preference? (or whatever you call it?)

And where do you live? (North, South, West Coast, North East, Mid West etc.)

I live in the South and I have read on CC about how great Italian Meringue Buttercream is. Well, I had never heard of it. My wedding cake had a buttercream made with Sweetex on it. It is what I always thought of buttercream to be. I know some people say to go to a bakery to taste the IMBC but that is not what shops around here sell. So this is the info behind my question.

I'm near Wichita KS...which is the center of the universe from what I can tell LOL ....and it seems that buttercream is still the preference around here. And Almond flavoring for wedding cakes is the preferred. I'm branching out trying to expose my "circle" to some variety, and it's working. I live in a rural community, and these sweet people are impressed with FILLINGS! lol Fondant is going to be my biggest challenge!

New York City. My experience is that clients here really go for chocolate ganache icing and mousse filling--especially canolli. The second favorite is a light whipped buttercream. Clients love the effect of fondant covered cakes, but few like the taste.

I'm in upstate NY and here its buttercream, with real butter. Fruit fillings, raspberry and strawberry are my most requested.

I also live in upstate NY, rural an hour outside Albany, and it is basic buttercream, I do know tat west of here they like a buttercream made from Rich's But I can't find it where I am at. I believe it is like a whipped cream icing. That is popular around Utica and west to Buffalo. Wish I could find it localy

I'm sure you should be able to get Rich's in Albany, I get it from ginsbergs in Hudson, Thats about 40 minutes south of albany.

You can get it online at sugarcraft.com. They'll ship it 2 day delivery.

I am originally from Puerto Rico and live in Florida now. I catered mainly to hispanics from Puerto Rico and some Cubans and they prefer buttercream. I make the 100% Crisco buttercream flavored with almond extract and vanilla.

I have done Italian Meringue Buttercream and eventhough I like it, it wasn't very well taken.

in Missouri, (Missourah, if you are from anywhere else besides St. Louis side of the state), it's still buttercream. I agree that people like the looks of fondant, but you can make buttercream look close enough to fondant, but the taste is just awful. MMF is slowly catching on, so maybe one day.

Personally I HATE whipped cream "icing" as much as the taste of regular fondant, but it's about what the customer likes.