Buttercream Wedding Cakes [2022 Guide & FAQs] | Wedding Forward (2024)

FAQs

What is the most stable buttercream for wedding cake? ›

Choose Italian meringue Buttercream if you:

need the stability to hold up very large layer cakes or intricate designs. This one performed very well in my heat and humidity tests.

Many cakes require hours of physical work to prepare and create the design elements, floral elements and assemble them. I prefer to bake the cakes the same week of the event, usually 3-4 days before.

How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.

Swiss meringue buttercream is probably the most standard buttercream for pastry professionals. It is incredibly smooth, making it an extremely popular choice for icing cakes. Compared to American buttercream, it has a much stronger butter flavor, but is considerably less sweet.

To prevent buttercream from melting, keep it cool. Keep it cool when you're making it, using it, storing it or transporting it. If you're in an environment where YOU feel like things are a bit warm, well, your buttercream cake feels it too.

But generally speaking, you can prepare a cake with buttercream frosting up to three days beforehand. You can freeze the cake if you need to prepare it further in advance. Cakes with buttercream icing should be wrapped tightly in plastic wrap first, followed by aluminium foil, before freezing.

But, First: Do I Need to Refrigerate My Cake? Most of the time, the answer is no. Most cakes, frosted and unfrosted, cut and uncut, are perfectly fine at room temperature for several days.

Although I don't have much experience with fondant covered cakes, I store my buttercream frosted cakes with ganache drips, buttercream piping, sprinkles, and even fondant/gumpaste accents in the refrigerator overnight, until about an hour or two before serving the cake.

Rely on room temperature.

You can leave out your covered cake overnight without even wrapping it, and it should be fine in the morning. For any amount of time longer than that, make sure to wrap it in something.

It depends on what type of cake, but generally, cake an last up to 6 days depending on the type and how it's stored. Always store cakes with perishable filling or frosting in the fridge, well covered.

What is the most expensive cake flavor? ›

Truffle cakes, often made with layers of chocolate infused with truffle essence and adorned with edible gold leaf, are a true delicacy. The scarcity and high cost of truffles contribute to the exorbitant price of these cakes.

In conclusion, the most popular wedding cake flavors according to expert bakers are vanilla, chocolate, red velvet, lemon, funfetti, almond, and carrot. Whether you prefer a classic or trendy flavor, there's a wedding cake flavor for everyone.

Buttercream icing is a versatile frosting that can be paired with a variety of cake flavors. It is a classic choice for vanilla, chocolate, and yellow cakes, but it can also be used to complement other flavors like red velvet, carrot cake, and spice cake.

The most stable of the buttercreams, Italian buttercream is made from a meringue made bystreaming hot sugar syrup into egg whites as they're being whisked.

For stability purposes, especially if the ambient temperature is rather warm, American buttercream or ermine frosting, or the half buttercream/half chocolate (as suggested above) are all great choices that will hold their shape and have no risk of spoilage for many hours or even days.

Swiss meringue buttercream is silky smooth and less sweet than American buttercream. Because of the cooked sugar, it also does not form a crust and is a relatively stable style of buttercream.

Italian buttercream is made by drizzling a hot sugar syrup into the whipped egg whites. Because the sugar syrup is cooked to 238 F, it makes a much stronger and stable buttercream.