A Tasty Debate

There is no room for debate that buttercream frosting has made a comeback this year, making fondant a favorite of the past. But why is that? What is the underlying pathology that separates these two forms of elaborate dressing?


Let us make a comparative analysis:


TASTE
It all comes down to sugar, or rather your tolerance for it. To some, fondant is said to taste like marshmallow and has a tendency of being overly sweet. Buttercream, on the other hand, is described as being your typical creamy frosting; a sort of sugary whipped cream –light with a melt-in-your-mouth sensation.

But while there are many who would swear that buttercream is the better tasting option, there are also just as many bakers who specialize in making a homemade fondant that is said to be just as delicious as its buttery counterpart -rather than that which is bought in bulk.

APPEARANCE
Fondant’s thick texture is often used for intricate designs because of its ability of being molded into virtually anything –depending, of course, upon the experience of the one handling it. And yet, many brilliant cake designers have been able to duplicate the same smooth appearance of the latter with buttercream.

ENDURANCE
In the case of an outdoor event, choosing a cake with a fondant covering is the best option; especially during the summertime. Buttercream, due to its large butter content, is more susceptible to heat.

COST
Fondant, on average, is more expensive than buttercream.


So, in the end, what makes a better style of frosting? Simple: It is all a matter of taste.
 
 
Helpful Source:
Once A Bride... Blog: "Buttercream vs. fondant"
http://onceabride.blogspot.com/2009/04/buttercream-vs-fondant.html