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Royal Icing OR Buttercream Icing?

post #1 of 7
Thread Starter 

I am so very confused since I have only worked a little and with BC Icing. Please, answer the following questions if you can:

1) Which one of them is better tasting?
2) Which one is better for icing cakes?
3) Which one is better for making flowers?
4) Can I use Royal Icing under fondant?

Thank you very much :)

post #2 of 7
Quote:
Originally Posted by farheentq View Post
 

I am so very confused since I have only worked a little and with BC Icing. Please, answer the following questions if you can:

1) Which one of them is better tasting?
2) Which one is better for icing cakes?
3) Which one is better for making flowers?
4) Can I use Royal Icing under fondant?

Thank you very much :)

 

I think it depends on where you are, as royal icing has been used to ice cakes in some places, but generally speaking: 

1. Buttercream tastes better (may be a matter of opinion though)

2. Buttercream is used for icing cakes

3. Depends- both are used to make flowers

4. Generally, buttercream is used under fondant, or ganache. 

 

RI dries very hard and (at least in the US) is used for icing cookies and making decorations like flowers and such. 

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post #3 of 7
Quote:
Originally Posted by LoveMeSomeCake615 View Post
 

 

I think it depends on where you are, as royal icing has been used to ice cakes in some places, but generally speaking:

1. Buttercream tastes better (may be a matter of opinion though)

2. Buttercream is used for icing cakes

3. Depends- both are used to make flowers

4. Generally, buttercream is used under fondant, or ganache.

 

RI dries very hard and (at least in the US) is used for icing cookies and making decorations like flowers and such.

 

Ditto.

post #4 of 7

Asked byfarheentq:

 1) Which one of them is better tasting? 2) Which one is better for icing cakes? 3) Which one is better for making flowers? 4) Can I use Royal Icing under fondant?.............

 

You are going to get many different opinions on your ?s :)  Each has it's fans for taste and beauty along w/ease of working with.

1) I Much prefere American BC and most of my cakes are made with it.

2) above answer ^^^ applies here too :)

3) For making flowers gp or fondant strengthened w/Tylose is better looking.  For speed - ABC is once you get the hang of working with it.

4) No, royal isn't a good choice for under fondant. 

post #5 of 7
Buttercream is definitely the preferred one when it comes to taste. Roses work well out of royal icing and i do not recommend royal icing under fondant.
post #6 of 7
Thread Starter 

Thank you very much for your replies. it really helped me out :)

post #7 of 7

I wouldn't put royal icing under fondant. It dries very hard, here in the UK it was traditionally used to cover wedding cakes instead of fondant (though fondant is increasingly popular now). It doesn't taste bad, but it's not creamy, when you bite into it it sort of crumbles and then melts. I only use it for gluing things onto a cake or for piping a grass border because it holds up well. 

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