Creating a visually stunning and delicious cake involves more than just the cake itself. The frosting, or cream used to cover the cake, plays a vital role in both the aesthetic appeal and the overall taste. But with so many options available, choosing the right cream for cake covering can feel overwhelming. This comprehensive guide will explore the various types of creams used for cake decorating, their characteristics, best uses, and tips for achieving a flawless finish.
Understanding Cake Covering Creams: An Overview
Cake covering creams, often referred to as frostings or icings, serve multiple purposes. They enhance the cake’s flavor, add moisture, and create a smooth, even surface for decorations. The texture, stability, and taste of the cream are crucial factors to consider based on the desired outcome. Different creams offer varying levels of sweetness, richness, and suitability for specific decorating techniques.
Choosing the right cream involves considering factors such as the cake’s flavor profile, the intended decorations, the weather conditions (especially humidity), and the desired level of sweetness. Some creams are more stable and hold their shape better, making them ideal for intricate designs, while others are softer and provide a delicate, melt-in-your-mouth texture.
Buttercream: The Classic Choice
Buttercream is arguably the most popular and versatile cake covering cream. It is made primarily from butter, sugar, and a liquid (usually milk or cream). The ratio of these ingredients, along with the technique used to prepare it, determines the type of buttercream and its final texture and flavor. Buttercream is known for its rich flavor, smooth consistency, and ability to be easily colored and flavored. It’s an excellent choice for both covering cakes and creating decorative elements like borders, rosettes, and piped flowers.
American Buttercream: Sweet and Simple
American Buttercream is the simplest and perhaps the sweetest type of buttercream. It’s made by creaming together butter and powdered sugar, then adding a liquid to achieve the desired consistency. It’s quick to make and readily accepts coloring and flavoring. However, it can be quite sweet and tends to crust over, making it less ideal for very intricate details, especially in humid conditions. It’s a great choice for beginner bakers because of its ease of preparation.
Swiss Meringue Buttercream: Silky Smooth Perfection
Swiss Meringue Buttercream (SMBC) is a more complex buttercream that involves cooking egg whites and sugar together over a double boiler until the sugar dissolves. This mixture is then whipped into a meringue, and softened butter is gradually added until a silky smooth buttercream forms. SMBC is less sweet than American Buttercream and has a light, airy texture. It’s incredibly stable, making it suitable for intricate designs and warmer temperatures. It also provides a beautiful canvas for coloring and flavoring.
Italian Meringue Buttercream: The Most Stable Option
Italian Meringue Buttercream (IMBC) is similar to SMBC, but the sugar is cooked to a specific temperature and poured into whipped egg whites. This creates a very stable meringue base, which is then combined with butter. IMBC is the most stable of the buttercreams and holds its shape exceptionally well. It is also less sweet than American Buttercream and has a slightly richer flavor than SMBC. IMBC is favored by professional bakers for its reliability and versatility.
French Buttercream: Rich and Decadent
French Buttercream is the richest and most decadent of the buttercreams. It is made by whipping hot sugar syrup into egg yolks, then adding butter. French Buttercream has a custard-like flavor and a very smooth, rich texture. It is less stable than SMBC and IMBC and is best suited for cakes that will be served chilled.
Ermine Buttercream (Flour Buttercream): A Vintage Favorite
Ermine Buttercream, also known as flour buttercream or boiled milk frosting, is a vintage recipe that is making a comeback. It involves cooking flour and milk together to create a smooth paste, which is then cooled and whipped with butter and sugar. Ermine Buttercream is less sweet than American Buttercream and has a light, fluffy texture. It’s also relatively stable and holds its shape well. It’s a great choice for those who find traditional buttercreams too sweet.
Cream Cheese Frosting: Tangy and Irresistible
Cream Cheese Frosting is another popular choice for cake covering, particularly for red velvet cake, carrot cake, and spice cakes. It is made by combining cream cheese, butter, powdered sugar, and vanilla extract. Cream Cheese Frosting has a tangy flavor and a smooth, creamy texture. It is softer than buttercream and should be refrigerated to maintain its stability. While delicious, cream cheese frosting is sensitive to heat and humidity.
Whipped Cream: Light and Airy Elegance
Whipped cream is a light and airy option for cake covering. It is made by whipping heavy cream with sugar until soft or stiff peaks form. Whipped cream has a delicate flavor and a smooth, light texture. However, it is not very stable and will soften and melt quickly at room temperature. Stabilized whipped cream, which includes gelatin or other stabilizers, is a better option for cake covering as it holds its shape longer.
Ganache: Chocolate Lover’s Dream
Ganache is a simple yet elegant cake covering made from chocolate and cream. The ratio of chocolate to cream determines the consistency of the ganache. Ganache can be used as a glaze, a filling, or a frosting. It can be poured over a cake for a smooth, glossy finish, or whipped for a lighter, fluffier texture. Ganache is a popular choice for chocolate cakes, but it can also be flavored with extracts, liqueurs, or spices to complement other cake flavors.
Fondant: The Sculptor’s Choice
Fondant is a sugar paste that can be rolled out and draped over a cake to create a smooth, flawless surface. Fondant is ideal for creating elaborate decorations and sculpted designs. It is relatively stable and holds its shape well, making it suitable for intricate details. However, fondant can be quite sweet and has a slightly chewy texture that some people find unappealing. It’s often used for wedding cakes and other special occasion cakes.
Royal Icing: Intricate Details and Fine Lines
Royal icing is made from powdered sugar, egg whites (or meringue powder), and water. It dries hard and smooth, making it ideal for creating intricate details, fine lines, and decorations that need to hold their shape. Royal icing is commonly used for decorating cookies, but it can also be used for creating delicate details on cakes.
Glazes: A Simple and Elegant Finish
Glazes are a thin, pourable coating that can be used to add a touch of sweetness and shine to cakes. They are typically made from powdered sugar and a liquid, such as milk, juice, or water. Glazes are easy to make and provide a simple, elegant finish. They are not suitable for covering cakes completely or creating intricate designs, but they can be used to add a decorative touch to bundt cakes, coffee cakes, and other simple cakes.
Factors Affecting Cream Choice: A Detailed Look
The ideal cream choice for your cake isn’t just about personal preference; several key factors play a crucial role in determining the best option. Understanding these factors will help you make informed decisions and ensure your cake turns out beautifully and tastes delicious.
Cake Flavor Compatibility
The flavor of the cream should complement the flavor of the cake. For instance, a tangy cream cheese frosting pairs well with a rich red velvet cake, while a light and airy whipped cream complements a delicate angel food cake. Avoid using creams that clash with the cake’s flavor profile, as this can result in an unappetizing combination. Consider the intensity of the cake flavor when choosing a cream; a strongly flavored cake can handle a richer cream, while a subtle cake may be overwhelmed by a very intense frosting.
Desired Decorations and Design
The type of decorations you plan to create will influence the choice of cream. Buttercreams, especially SMBC and IMBC, are excellent for piping intricate designs, flowers, and borders. Fondant is ideal for creating smooth, flawless surfaces and sculpted decorations. Whipped cream is not suitable for intricate designs as it lacks stability. Royal icing is best for fine lines and delicate details.
Environmental Conditions (Temperature and Humidity)
Temperature and humidity can significantly impact the stability of your cake covering. Buttercreams, particularly American Buttercream, can soften and melt in warm temperatures. SMBC and IMBC are more stable and hold their shape better in warmer conditions. Cream cheese frosting is sensitive to heat and humidity and should be refrigerated. Fondant is generally stable in most conditions but can become sticky in high humidity. When baking in hot or humid climates, choose creams that are known for their stability.
Sweetness Level Preference
The level of sweetness is a crucial factor for many. American Buttercream is the sweetest, while SMBC, IMBC, and Ermine Buttercream are less sweet. Whipped cream has a very delicate sweetness. Ganache’s sweetness depends on the type of chocolate used. Consider your personal preference and the preference of those who will be eating the cake. If you prefer a less sweet option, opt for SMBC, IMBC, Ermine Buttercream, or a dark chocolate ganache.
Texture Preferences
Texture plays a significant role in the overall enjoyment of the cake. Buttercreams offer a smooth, creamy texture. Whipped cream is light and airy. Cream cheese frosting is rich and creamy. Fondant has a slightly chewy texture. Ganache can be smooth and glossy or whipped for a lighter texture. Consider the desired mouthfeel when choosing a cream; do you want something rich and decadent or light and airy?
Skill Level and Time Constraints
Some creams are easier to make than others. American Buttercream is the simplest and quickest option, while SMBC and IMBC require more time and skill. Fondant requires some practice to master the rolling and draping techniques. If you are a beginner baker or short on time, opt for simpler options like American Buttercream or a basic glaze.
Tips for Achieving a Flawless Cake Covering
Achieving a flawless cake covering requires attention to detail and practice. Here are some tips to help you achieve a professional-looking finish:
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Start with a level cake: Ensure your cake layers are level before frosting to prevent uneven frosting.
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Crumb coat: Apply a thin layer of frosting to seal in the crumbs before applying the final layer of frosting. Chill the cake after the crumb coat to firm up the frosting.
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Use a turntable: A turntable makes it easier to rotate the cake and apply frosting evenly.
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Offset spatula: An offset spatula is essential for creating a smooth, even frosting layer.
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Bench scraper: A bench scraper can be used to smooth the sides of the cake and create sharp edges.
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Chill the cake: Chilling the cake after each step helps to firm up the frosting and makes it easier to work with.
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Practice piping techniques: Practice piping techniques on parchment paper before decorating the cake.
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Use high-quality ingredients: High-quality ingredients will result in a better-tasting and better-looking frosting.
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Be patient: Achieving a flawless cake covering takes time and practice. Don’t be discouraged if you don’t get it right the first time.
Choosing the right cream to cover your cake is an essential decision that impacts both the aesthetic and taste. Understanding the characteristics of various creams like buttercream, cream cheese frosting, whipped cream, ganache, fondant, royal icing, and glazes allows you to make informed choices based on the cake flavor, desired decorations, environmental conditions, sweetness preference, texture, skill level, and available time. By considering these factors and applying the tips for achieving a flawless finish, you can create stunning and delicious cakes that are sure to impress.
What is the most popular type of cream used for covering cakes?
Buttercream is arguably the most popular choice for covering cakes, favored for its versatility and delicious taste. Its smooth texture allows for easy spreading and intricate piping, making it ideal for both simple and elaborate designs. The balance of butter, sugar, and flavorings makes it a crowd-pleaser, complementing a wide variety of cake flavors.
Beyond its taste and aesthetics, buttercream is relatively stable at room temperature, although it softens in warmer conditions. There are several variations, including American buttercream (the simplest), Swiss meringue buttercream (smoother and less sweet), Italian meringue buttercream (stable and glossy), and French buttercream (richer due to egg yolks). The choice depends on the desired texture, flavor profile, and skill level of the baker.
How does frosting differ from cream used for covering cakes?
The terms “frosting” and “cream” are often used interchangeably when discussing cake coverings, but there’s a subtle difference. Frosting is a broad term encompassing any sweet coating used on cakes, cupcakes, and other baked goods. It generally includes ingredients like sugar, butter or shortening, liquid, and flavorings.
Cream, in the context of cake coverings, often refers to a specific type of frosting made primarily with cream, such as whipped cream or cream cheese frosting. While some buttercream recipes may be referred to as “creams,” it’s more accurate to consider them frostings that fall under the larger umbrella of cake coverings. The distinction lies mainly in the prominence of cream as a primary ingredient.
Can whipped cream be used to cover cakes?
Yes, whipped cream can be used to cover cakes, offering a light and airy alternative to heavier frostings. It’s created by whipping heavy cream with sugar and flavorings until stiff peaks form. The resulting texture is delicate and provides a refreshing contrast to richer cakes.
However, whipped cream is less stable than other cake coverings and must be kept refrigerated to prevent it from melting or weeping. It’s best suited for cakes that will be served soon after decorating and are not intended to be displayed at room temperature for extended periods. Adding a stabilizer like gelatin or cornstarch can improve its stability.
What is cream cheese frosting, and is it suitable for covering cakes?
Cream cheese frosting is a tangy and decadent option made by combining cream cheese, butter, powdered sugar, and vanilla extract. It has a distinct flavor that pairs beautifully with cakes like carrot cake, red velvet cake, and spice cake. Its smooth and creamy texture makes it easy to spread, but it’s softer than buttercream.
Due to its high moisture content, cream cheese frosting can be prone to softening at room temperature. It’s generally recommended to refrigerate cakes covered in cream cheese frosting, especially in warmer climates. Adding a bit of cornstarch or more powdered sugar can help stiffen it slightly, but it will never achieve the same stability as a firm buttercream.
What are some alternatives to traditional cream-based frostings for covering cakes?
Besides traditional buttercream, whipped cream, and cream cheese frosting, there are several alternative options for covering cakes. Ganache, made from chocolate and cream, offers a rich and decadent finish. Fondant, a rolled sugar paste, provides a smooth and flawless surface ideal for intricate designs.
Vegan frostings, made without dairy or eggs, are also gaining popularity. These often utilize ingredients like coconut cream, vegetable shortening, or plant-based butter alternatives. Royal icing, a hard-drying icing made from powdered sugar and egg whites (or meringue powder), is perfect for detailed decorations and gingerbread houses but isn’t typically used as a primary cake covering.
How do you choose the right cream for covering a cake?
The choice of cream for covering a cake depends on several factors, including the desired taste, aesthetic, and stability. Consider the flavor profile of the cake itself – a rich chocolate cake might pair well with a light whipped cream or a decadent chocolate ganache, while a vanilla cake can be complemented by almost any frosting. Think about the occasion and desired presentation.
Also, the environment and serving conditions play a critical role. If the cake will be displayed at room temperature for several hours, a stable buttercream or fondant is a better choice than whipped cream or cream cheese frosting. Your baking skill and the complexity of the desired design will also influence your decision. Simpler designs can be achieved with various frostings, while intricate piping might require the structure of a sturdy buttercream.
How do you ensure a smooth finish when covering a cake with cream?
Achieving a smooth finish when covering a cake requires proper technique and the right tools. Begin by crumb coating the cake with a thin layer of frosting to seal in any loose crumbs. Chill the crumb-coated cake for at least 30 minutes to firm up the frosting before applying the final layer.
Use a palette knife or offset spatula to apply a generous amount of frosting to the top and sides of the cake. Gently smooth the frosting using long, even strokes, working your way around the cake. A bench scraper can be used to achieve perfectly smooth sides. Dipping your tools in hot water and wiping them dry between strokes can also help create a flawlessly smooth surface.