We use both buttercream and chocolate ganache in ourcake decorating classes and we always get the question: Which is better? Buttercream vs chocolate ganache?
In ourcake baking and decorating classesstudents decide for themselves because they get to work with both.
Buttercream can be a simple mixture ofwhipped butter and icing sugaror made using a slightly more complicated recipe with meringue.Both styles are super sweet and delectable and can be used to coat a sponge cake before covering the cake with fondant. When you cut the cake, you are left with a beautiful slice that has a layer of buttercream between fondant and cake – it’s all a bit yum.
Chocolate ganache is also used to coat sponge cakes before covering with fondant, but it works quite differently to buttercream. Ganache is a bit more complicated to work with, it starts to set and needs close working with Mr. Microwave. Read the dark chocolate ganache recipe we use in our workshops.
The question is: Is buttercream better than ganache or vice versa?
The answer is: It all depends on the weather. And your taste preference. And design preference. Or your customer’s preference!
Here is a comparison:
Buttercream
* Works well in cool weather – can be tricky to work with in hot weather
* Can be flavoured in a variety of ways
* Can be coloured in different colours, the choices are endless
* Good for achieving a slightly rounded cake edge, not suitable for square edges
* Cheaper to make than ganache
* Can be covered with light coloured fondant
* Can be made in advance and stored in fridge/freezer
* Quite sweet in taste
Chocolate Ganache
* Works well in warm weather – sets quickly
* Can be flavoured, but less so than the options available with buttercream
* Colouring ganache is limiting, not a lot of options because white chocolate is not quite white
* Not great for rounded cake edges, works wonder for square edges
* Definitely more expensive than buttercream
* Depending on the thickness of fondant, dark chocolate ganache can sometimes show through, so you need to always use thickly rolled out fondant
* Can be made in advance and stored in fridge/freezer
* Not very sweet in taste because there is no added sugar
So there you go. It really is not a clear cut choice! Some people prefer the extra moistness that buttercream provides and preserves in a cake, others prefer ganache for it is less sweet and, well, who can argue with more chocolate? Whatever you decide to go with, do practice at least once before deciding on whether you will use buttercream or ganache for a big occasion.
If you’d like to perfect sharp square edges on fondant covered cakes, ganache is the way forward. If you wish to see for yourself the difference between working with chocolate ganache and buttercream, come to our cake baking and decorating classes. You will go home an expert!
FAQs
Some people prefer the extra moistness that buttercream provides and preserves in a cake, others prefer ganache for it is less sweet and, well, who can argue with more chocolate? Whatever you decide to go with, do practice at least once before deciding on whether you will use buttercream or ganache for a big occasion.
What's the difference between chocolate ganache and frosting? ›
In contrast to icing, ganache contains cocoa solids, so it is usually thicker and heavier. However, its consistency is versatile – if you need a thinner ganache, you can simply add more cream to the mixture. Icing is less adaptable and tends to always have a fairly runny texture.
Is ganache or buttercream cheaper? ›
Because ganache contains a lot of fine chocolate, it can be more expensive, but the richness it provides to desserts makes it worth the price tag.
Is ganache or buttercream better for crumb coat? ›
Using buttercream to crumb coat a cake
It doesn't set as quickly as chocolate ganache, so it gives you longer to work with it. This is perfect if you are working at a slower speed. Once you improve your technique, and can work more quickly, you will no doubt want to try chocolate ganache.
What are the pros and cons of ganache? ›
Pros: Hello? Chocolate! tastes great, looks modern and neat, many styling options. Cons: Withstands heat a bit better than buttercream, but it is made of chocolate after all, so it still needs to be kept in a cool room.
Does ganache set hard on a cake? ›
As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you'll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.
What are the three types of ganache? ›
There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.
Does chocolate ganache crack? ›
While the cake was in the fridge the ganache stayed firm and stable (contracted) but once you removed it from the fridge the room temperature difference outside must have made the ganache expand and crack. Frozen ganached cakes can sometimes also crack when brought to a warmer temperature.
What does chocolate ganache taste like? ›
Ganache has different flavors depending on what type it is. Dark chocolate ganache has a rich, deep chocolate flavor, while the milk chocolate version is creamier and a bit sweeter. White chocolate ganache lacks the chocolatey flavor of the other two, but it's rich, creamy and sweet.
Can I put buttercream over ganache? ›
It should be ok, the moisture from the buttercream would make the swirls stick to the ganache.
Chocolate Ganache is made with just 2 ingredients- chocolate and cream but has so many practical uses as a dip, frosting, filling, and topping. I have made this chocolate ganache recipe countless times as frosting for Chocolate Cupcakes, a dip for Eclairs, or poured over Poppyseed Cake.
What brand of chocolate is best for ganache? ›
The best chocolate for chocolate ganache is a pure chocolate baking bar, such as Bakers or Ghirardelli brands.
Why use ganache instead of buttercream? ›
Chocolate ganache sets so much faster than buttercream, and it's a lot harder for it to melt once it sets. It also sets a lot firmer than buttercream, so once you stack cakes on top. it is so much safer to do so without denting the bottom tier.
How far in advance can I ganache a cake? ›
Depends on what type of cake you are ganaching. A sponge cake has shelf life of only 5 days from baking to eating so you'd need to work within that time frame. Madeira cake has a longe shelf life approximate 2 weeks from baking to eating so you could ganache it and store in the fridge in cake box.
Why add cocoa butter to ganache? ›
Additionally, if you want to make your white chocolate ganache firmer without adding more sweetness to it, you can add cocoa butter instead of adding more white chocolate.
What are the advantages of using ganache? ›
The most significant advantage of using Ganache in smart contract development is its ease of developing, testing and deploying smart contracts and dApp projects. Its deterministic nature ensures consistent results, reducing the risk of errors in the development process.
What is the hardest frosting to make? ›
Italian Meringue Buttercream
This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.
Why buttercream is the best? ›
Pros – It is soft, smooth and not too sweet. SM buttercream is arguably the best frosting in terms of cake decorating because it is the easiest way to get those smooth clean lines.
Does ganache taste good? ›
What Does It Taste Like? Ganache has different flavors depending on what type it is. Dark chocolate ganache has a rich, deep chocolate flavor, while the milk chocolate version is creamier and a bit sweeter. White chocolate ganache lacks the chocolatey flavor of the other two, but it's rich, creamy and sweet.
