Which is a better buttercream to use before you apply fondant..Swiss Merigue or Italian Meringue ??

Hi Cake LAdies..

I have seen countless videso on how to make these buttercreams..and was curious to know which you prefer to use before applying fondant. I am trying to get a better buttercream recipe as the one I use just doesnt hold up well under my fondant...usually get lumps and I am thinking that the buttercream just isnt holding up well to the weight of the fondant...any thoughts???

it is the WASC cake I am using below so I know it isnt the cake that is too soft...

Thanks Ladies:)

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Permalink Reply by Sweet Art Cakes! on October 14, 2010 at 3:16pm

thanks great idea except I have a few clients who dont really like choclate and hae requested an alternative cream below the fondant..

AKS said:

I also have started using ganache. I like it a lot. You can use white chocolate ganache if you don't like/want regular chocolate. I really like the results.

Which is a better buttercream to use before you apply fondant..Swiss Merigue or Italian Meringue ??

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