Buttercream and frosting have been used interchangeably for years, despite the differences between the two cake coatings. While there are several differences, the main one will become obvious in a minute, as you explore this guide on the distinctions between ‘Team Frosting’ and ‘Team Buttercream.’
Frosting
The best way to distinguish frosting from buttercream is through the ingredients. While both contain powdered sugar, fat, flavouring and sometimes milk or water, frosting does not contain any butter whatsoever. Instead, frosting is usually made with shortening or cream cheese.
Shortening or cream cheese-based frostings are a good option for bright white cake designs, as there’s no yellowing tint from the butter that’s present in buttercreams. This will allow for either a pure white frosting experience or allow any colour that added to be as true as possible.
The downside to shortening-based frostings is that they can have a slightly chemical aftertaste. Shortening doesn’t have any flavour to it, leaving room for the taste of any artificial flavouring from the colouring products or additives to come through. However, this can be remedied by using high-quality extracts or natural pastes when making frosting.
Buttercream
As the name suggests, buttercream contains butter, which gives the cake coating a richer flavour. It also makes the buttercream lush and prevents it from being overly sweet. When making buttercream from scratch, it’s important to make sure that whatever butter you’re using is at room temperature. This is what will allow the cream to blend out to be as smooth as possible. Using hardened butter will leave the buttercream lumpy.
Are They Interchangeable?
Any recipe can be subject to change. If you’re out of butter and a recipe calls for the use of buttercream, there’s no harm in switching to the frosting. Both should result in similar textures if made correctly.
If all you have available to you is store-bought frosting, then that’s no problem. Mixing it together with some butter, good quality vanilla extract or paste, in a bowl with a whisk or electric mixer, should provide you with a frosting that others will think you made from scratch.
Which is Better?
That all comes down to personal preference. To figure it out for yourself, make a batch of each and see with one works best for your needs. Buttercream tends to be more stable, taste better and produce a smooth finish if mixed well. Shortening-based frosting, while the best at providing true to colour options, can be a bit greasy, prone to producing lumps and have an odd texture. But again, depending on the recipe used and what you’re looking for, both cake coatings are popular for a reason.
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FAQs
Buttercream tends to be more stable, taste better and produce a smooth finish if mixed well. Shortening-based frosting, while the best at providing true to colour options, can be a bit greasy, prone to producing lumps and have an odd texture.
What type of frosting do professional bakers use? ›
Swiss meringue buttercream is a favorite among many cake decorators because of its smooth finish on the outside cakes and its ability to hold piping detail.
Can I use frosting instead of buttercream? ›
In conclusion, there are many alternatives to buttercream frosting that you can use to ice your cake. Ganache, cream cheese frosting, whipped cream frosting, fondant, and meringue frosting are all excellent options that are easy to make and delicious to taste.
Is buttercream sweeter than frosting? ›
Whipped frosting is not only a little less sweet than buttercream, but its texture is much lighter and airier. If you prefer a fluffier mouthfeel, there are plenty of opportunities to use whipped frosting on your desserts, like for a homemade birthday cake or simple cakes, such as a classic pound cake or a butter cake.
Which tastes better royal icing or buttercream? ›
Buttercream tastes better and has a superior mouthfeel. Like its name suggests, this kind of frosting usually has butter, milk or cream, powdered sugar, and an extract flavoring, according to Bake Decorate Celebrate. The icing is smooth, creamy, and doesn't dry out fast.
Which buttercream do professionals use? ›
Swiss Meringue
Also more simply known as Swiss Buttercream, this buttercream is popular amongst the professionals. It is more difficult and time-consuming to create than American Buttercream, but it's silky smooth and light texture makes it worth the extra effort.
Which is better, Swiss or Italian buttercream? ›
Swiss meringue buttercream frosting is very similar to Italian meringue buttercream in that they both use egg whites. Swiss is preferred by many bakers because it doesn't use the hot sugar syrup and the egg whites are heated to 160 F in a double boiler to remove any salmonella risk.
What icing holds its shape best? ›
If you're using a pastry bag to top cupcakes, you'll want to choose a frosting that's sturdy and will hold its shape. For these reasons, Italian or Swiss Buttercream are once again great choices.
Is buttercream thicker than frosting? ›
Buttercream has a rich, buttery taste and a denser texture, making it ideal for decorating and piping intricate designs. Frosting, on the other hand, is lighter and fluffier, making it suitable for spreading over cakes and cupcakes.
What is the best frosting that isn't buttercream? ›
Marshmallow Frosting – This is perhaps your best bet. It is still sugary, but it's lighter and it can still be piped. Cream Cheese Icing – Another classic frosting. Whipped Cream with Cream Cheese – For a rich but lighter-tasting topping, you can bulk up whipped cream with cream cheese to help it hold its form.
Fact is, buttercream will melt when it's left in a warm environment for a period of time. The sooner you can accept that, the sooner you can find peace. To prevent buttercream from melting, keep it cool. Keep it cool when you're making it, using it, storing it or transporting it.
Which is sweeter buttercream or cream cheese frosting? ›
For instance, carrot cake, red velvet cake, and other moist cakes are commonly made with cream cheese frosting. Its tangy flavor is a perfect addition to spiced cakes, cupcakes, and breads, but it's less versatile than buttercream, which offers a sweeter flavor that pairs with just about any dessert you bake.
Is frosting or buttercream better for cake decorating? ›
SM buttercream is arguably the best frosting in terms of cake decorating because it is the easiest way to get those smooth clean lines.
Which buttercream is better for cakes? ›
SWISS MERINGUE BUTTERCREAM FROSTING
Soft and fluffy, this buttercream is great for filling layers or frosting cakes. Hints & Tips: Since Swiss buttercream is so soft, it's better used for frosting cakes rather than piping or decorating. Make sure mixture is cool before adding butter, otherwise your butter will melt.
What's the best icing to use on a cake? ›
Buttercream is the most popular type of frosting largely because of its few ingredients and easy application. Classic buttercream requires beating butter into icing sugar until you reach a frosting consistency. It's not possible to over beat this type of frosting, so the longer you beat it, the fluffier it gets.
Which frosting is best for beginners? ›
In terms of ease, buttercream is the best frosting to use as it's easy to make and relatively easy to spread.
What type of buttercream is best for cakes? ›
Since Swiss buttercream is so soft, it's better used for frosting cakes rather than piping or decorating. Make sure mixture is cool before adding butter, otherwise your butter will melt.
What is the best cream to decorate a cake with? ›
SWISS MERINGUE BUTTERCREAM
SM buttercream is arguably the best frosting in terms of cake decorating because it is the easiest way to get those smooth clean lines. Cons – It is SUPER annoying to make. You have to have time and patience for this one (which I don't usually have either).
