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

AI 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

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

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

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.

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;-)

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

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

AAnd the American buttercram

ABeyond Buttercream has a tutorial - where I learned to make SMBC

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

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.

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.

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.  

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.

AThank u guys, I'm going to try both of them.

I prefer to use my Buttercream-a mix of IMBC and French BC. I hate the idea of throwing half an egg away, lol, so I combined them! Much less waste=more cost effective. And people LOVE it!

I will use American buttercream, but I seem to always have more trouble with that since it doesn't harden up the same way. 

I haven't tried ganache under it yet, but I just might have to give that a try soon!

Was wondering yesterday, but since this conversation has mentioned both, could I please ask what the difference is between IMBC and SMBC? Is it one gets heated over the stove and the other has the heated sugar just added to the mixing bowl?

Thanks so much!! I knew the method all along but it wasn't called IMBC lol!

AHi I am new on this site and don't know how to post my question on forum. My question is that what type of colourful shinny and glossy icing( not fondant) is used for many cakes like superman cake or any other character cakes It's texture is smooth and liquidy like royal icing but I am sure it's not royal icing please help

I used ganache under fondant last weekend--and loved the result!  It is much more expensive than buttercream though...

hello i was wondering if someobe could give me their best smbc icing recipe or any good bc icing recipe that worked well and best ganache recipie too please

one more thing whats imbc?

thank you

I always use buttercream under fondant.  I was always afraid of making ganache because of all the stories I was reading about making it.  Well....I ventured to make ganache.  Contrary to what I read in this forum I used chocolate chips which is not very expensive and the ganache turn out beautiful.  I covered it with fondant and it laid on the cake like silk.  I had no bulging and all my layers stayed level.  I will probably never go back to buttercream under fondant.  I found it cut down on the time it took for me to finish the cake which means that the little extra money for the ganache is worth it if it cuts down on my labor.