The Best Type of Icing to Utilize When Decorating a Cake.

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It's all really a matter of taste but what I'm uneasy about is the general public's enthusiasm to accept inadequate quality cake icing. First off let me describe the various types of cake icing.

Real buttercream icing is my favorite. Be aware, if you do not have to refrigerate the cake because of the icing than it is not real buttercream. It stands to reason, that you shouldn't leave butter or cream out. The rule of thumb is under two hours maximum in a non-refrigerated area. Buttercream icing can be made or purchased premade. Here are the pros: It tastes great, it can hold vivid colors that couldn't be achieved with a non-dairy whipped topping, and you can make better use of it when cake decorating. The con is that it has to be refrigerated, and it tends to harden up faster than you can ice your cake, so knowledge matters here.
Non-Dairy whipped topping and real whipping cream. These two icings are probably the most popular in the world of cake decorating today. The big box stores, grocery stores, and ice cream stores will largely use this type of icing. Whipped cream by itself is not a good idea because it is expensive and will not hold the icing color easily. In order to get the taste of real whipping cream and also have stability, the bakers of these days will mix 25% whipping cream with 75% non-dairy. 100% Non-dairy whipped topping can also be applied alone. It can be purchased as a solid liquid that needs to be thawed and whipped. It is also available frozen pre-whipped but still needs to be thawed before to use.

Piping Gel is a great product that is used to draw onto the icing. It comes in all colors and has the consistency of a thinned out jelly. Numerous bakers and ice cream makers will use piping gel to draw a design or write an inscription. I've seen a few ice cream makers use soft serve vanilla as an icing on top of their cakes. It seems to me that the taste of soft serve on an ice cream cake would be really sweet.

The final type of icing that can be used on cakes is becoming rather much in style. I attribute this popularity to the various baking shows on TV and magazine articles about Rolled Fondant. The look is gorgeous, but the taste is not received in the U.S. Rolled Fondant is a confection that looks and rolls out like a pie dough. I also express it as a clay like substance. It is not good to use Rolled Fondant on ice cream cakes. My advice is to lightly coat your cake with buttercream first and then put the Rolled Fondant onto that. This way the flavor will be acceptable.

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