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What is the best icing for piping on a wedding cake?

A wedding cake is one of the most important parts of any wedding reception. It’s a symbol of love, commitment, and celebration. And of course, it has to taste as good as it looks. But what about the icing? The icing is essential to the look and taste of the cake. When it comes to piping, which icing is the best to use on a wedding cake? In this blog post, we will explore the best icing options for piping on a wedding cake.


Buttercream is one of the most popular choices for piping on a wedding cake. It’s a smooth and creamy icing that can be flavoured with different extracts such as vanilla, almond or lemon. Buttercream is made from butter, powdered sugar, and milk or cream, with the addition of food colouring if desired.

Buttercream is great for piping because it’s easy to work with and can hold its shape well. It’s also deliciously sweet, creamy and complements any cake flavour. Its versatility allows for different styles of piping techniques, from simple rosettes to intricate designs. However, the downside of using buttercream is that it can melt in hotter temperatures, so it’s important to consider the location and time of your wedding reception.


Ganache is a mixture of chocolate and heavy cream that creates a smooth, rich, and decadent coating for cakes. It’s perfect for those who love the taste of chocolate. Ganache can be used for both dripping and piping. The recipe for ganache varies depending on the desired consistency needed. It can be thicker or thinner done by changing the chocolate to cream ratio.

Ganache is a great choice for piping because it’s sturdy and doesn’t melt as easily as buttercream. It has a shiny, polished appearance which gives the cake an exquisite look. Ganache also complements a variety of cake flavours and can be flavoured with different ingredients, such as liqueurs or extracts.


Fondant is very traditional and it has a smooth, polished appearance that’s perfect for piping intricate designs. It’s made from powdered sugar, corn syrup and water, melted together to form a thick paste. Fondant can be rolled out into sheets and draped over the cake. Fondant is perfect for weddings with themes because it can be shaped and shaped into the desired designs.

Fondant is less sweet than buttercream and ganache, but it is a little more difficult to work with in terms of piping. It’s important to have a steady hand and patience to achieve the desired design. The good thing about fondant is that it’s sturdy and can withstand warmer temperatures, so the cake won’t melt in heat. It’s important to have a backup plan just in case your cake design suffers any damage during transport.


Choosing the best icing for piping on a wedding cake ultimately comes down to personal preference and the location and timing of the wedding reception. Buttercream is a great all-around choice that is easy to work with and deliciously sweet. Ganache is good for chocoholics and offers a rich and polished appearance. Fondant is perfect for intricate designs and themes. Bakers can always experiment with different techniques and adapt their designs to suit their preferred icing. Whatever the choice may be, the icing must complement the flavour of the cake and the theme of the wedding. With the right icing, the possibilities are endless.


What kind of buttercream do you use for piping?

When it comes to piping buttercream frosting, there are a few different types of frostings that can be used. Generally speaking, the best type of buttercream frosting for piping is one that has a high butter content. This will help the frosting to hold its shape and maintain sharp definition when piped onto cupcakes or other desserts.

One common type of buttercream frosting used for piping is French Buttercream. This type of frosting is made with egg yolks that are whipped with sugar syrup, and then combined with butter. The result is a rich, creamy frosting that is easy to spread, and holds up well when piped. French buttercream is particularly good for creating sharp, intricate designs, and is often used for professional cakes and cupcakes.

Another type of buttercream that works well for piping is Swiss Buttercream. This type of frosting is made by heating egg whites and sugar together, and then whipping the mixture until it is light and fluffy. Butter is added to the mixture to create a rich, smooth frosting that can be piped into a variety of designs. Swiss buttercream is great for adding a light, delicate touch to cupcakes or other desserts.

American Buttercream is another commonly used frosting for piping. This type of frosting is made from butter, powdered sugar, and milk or cream. It is easy to make and versatile, making it a popular choice for home bakers. However, because it does not have the same buttery richness as French or Swiss buttercream, it may not hold its shape as well when piped.

The best type of buttercream frosting for piping will depend on your personal preferences and the specific design you are trying to achieve. However, by choosing a frosting with a high butter content and a smooth, creamy texture, you can create beautiful and delicious piped designs that look as good as they taste.

What buttercream do professionals use?

Buttercream is a type of frosting that is popularly used to decorate cakes, cupcakes, and other baked goods. There are different types of buttercream used for icing different desserts, but one that professionals use widely is Swiss meringue buttercream. Swiss meringue buttercream is a type of buttercream that is derived from Swiss meringue, which is made from egg whites beaten with sugar.

Swiss meringue buttercream is a go-to frosting for professional pastry chefs and bakers because of its taste and versatility. It has a much smoother and silkier texture than regular American buttercream, which is made of butter, powdered sugar, and milk. The use of Swiss meringue in the recipe makes it lighter, creamier, and less sweet than other types of buttercream. Moreover, Swiss meringue buttercream has a much stronger buttery taste than American buttercream, which makes it ideal for pairing with different flavors of cakes, cupcakes, and fillings.

The recipe for Swiss meringue buttercream may involve more steps than other buttercream recipes, but the end result is worth the extra effort. The process involves heating the egg whites and sugar mixture over a double boiler until the sugar dissolves completely. The mixture is then whisked until it becomes white and fluffy, and the temperature reaches about 160 degrees Fahrenheit. The mixture is then removed from the heat, and the whisking continues until it cools down and forms stiff peaks.

Once the meringue is cooled, softened butter is gradually added while constantly whisking until the buttercream reaches the desired consistency and texture. Swiss meringue buttercream can also be flavored and colored with extracts, food colorings, cocoa powder, and other ingredients to create a wide range of flavors and colors.

Swiss meringue buttercream is the buttercream of choice for many professional pastry chefs and bakers because of its smooth and silky texture, less-sweet taste, and versatility. Although it may take a bit more time and effort to make, the final product is worth it as it gives cakes and cupcakes a luxurious and professional look and taste.