How to Choose the Right Type of Frosting for Your Wedding Cake

Pros: Fondant

Fondant, a firm sugar icing, is perhaps one of the most popular wedding cake coatings. Why? Due to its clean, polished look, Tiffany MacIsaac of Buttercream Bakeshop says it's extremely versatile, meaning you can add on edible illustrations, sugar crystals and flowers, and other decorative elements. Bakers also favor fondant because it can be easily dyed and won't stain your guests' mouths.

Another benefit of this coating? Fondant holds up well in warmer temperatures and keeps your cake fresh, says Sérgio.

Cons: Fondant

Although fondant is a wedding favorite, it "is not the most delectable option," says Sérgio, "but if done right, you won't even notice it, allowing for the cake's flavors to shine. It requires a skilled baker or cake designer to achieve the perfect balance between aesthetics and flavor." Fondant is also the most expensive option, which might work against your budget.

Pros: American Buttercream

If you (or your future husband or wife) have a sweet tooth, American buttercream is the icing for you. According to Stevi Auble of Hey There, Cupcake!, this topping is made with a combination of confectioners' sugar, butter, and either milk or cream—making it much sweeter than other options on this list.

While buttercream may not be one of the most versatile frostings (its gritty texture makes it a bit harder to work with), MacIsaac prefers it for more rustic designs, like naked cakes. She also says its pairs well with fresh flowers. "It's really easy to get texture with this buttercream, so I only use it when I don't need a super smooth finish," says Cassidy Budge Harrison of Flour & Flourish.

Cons: American Buttercream

However, due to its "grittiness," this frosting type is more difficult to apply, says MacIsaac. Harrison agrees: "I find it tricky to get really sharp corners and smooth sides when I frost with it."

Another con? Much like fondant, buttercream can be dyed any color you choose—but be careful when picking darker hues, adds MacIssac, since more pigmented hues "require a lot of coloring and will dye mouths."

Pros: Italian and Swiss Meringue Buttercream

As far as buttercream options go, MacIsaac says Swiss and Italian meringue are the two most delicious options. "Both Italian and Swiss are made using meringue, just with slightly different techniques—resulting in a light, fluffy, exceptionally smooth, and less-sweet buttercream," she explains. Due to their silky textures, they give the cake a shiny finish. "I can get it so smooth it almost looks like fondant and it also looks really pretty with different textures," says Harrison.

Cons: Italian and Swiss Meringue Buttercream

Throwing an outdoor summer celebration? You might want to steer clear of Italian and Swiss meringue buttercream. Their composition makes them susceptible to melting in moderate to high temperatures, says Auble.

Much like American buttercream, Italian and Swiss meringue will stain your attendees' mouths—so take color into consideration when selecting this frosting option.

Pros: Ganache

Chocolate lovers, ganache is for you. According to Auble, this frosting is "essentially chocolate and cream mixed to a thick, spreadable consistency." Ganache holds color and flavor well, so it can easily be transformed into the ideal palette for any design, Auble continues. It holds up well in higher temperatures—but it's also "quite susceptible to temperature variations, so it's important to know how the cake will be transported and what conditions it will be in at the venue," Sérgio explains.

Cons: Ganache

Depending on the quality of ingredients your baker uses, ganache could come at a higher price than other frosting options. "The biggest con of a ganache finish would likely be the cost," says Sérgio, since "high quality chocolate can definitely add to the bottom line."