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    Buttercream vs Fondant: The Difference Explained

    They look different, taste different, and cost different amounts. A straight comparison between buttercream and fondant.

    Buttercream vs fondant - the difference explained

    Buttercream vs Fondant: What Is the Difference?

    If you've ever ordered a cake, someone has asked you: buttercream or fondant? And if you've never thought about it before, that question can feel weirdly high-stakes. Here's the honest breakdown of buttercream vs fondant, what each one is, and why we chose buttercream for every cake we make.

    What Is Fondant?

    Fondant is a thick, pliable sugar paste rolled into a sheet and draped over a cake. It creates a completely smooth, almost porcelain-like finish. You can mold it into 3D shapes, cut it into precise patterns, and get sharp edges that look machined.

    The tradeoff? Taste. Most people peel fondant off before eating. It's very sweet with a chewy, clay-like texture. Kids especially dislike it. You're paying for a material that many guests remove from their slice.

    What Is Buttercream?

    Buttercream is whipped butter and sugar — sometimes with cream, vanilla, or chocolate mixed in. It's what most people picture when they think of frosting. It's soft, it's creamy, and people actually eat it.

    Buttercream can be smooth, textured, piped into rosettes, or finished with an ombré gradient. It doesn't achieve the razor-sharp edges of fondant, but modern techniques get it very close. And the taste difference is enormous.

    Why We Chose Buttercream

    We made a deliberate choice to work exclusively with buttercream. The reasons are straightforward:

    • Taste comes first — a cake should be eaten, not just photographed. Buttercream tastes good. Fondant usually doesn't.
    • Texture matters — buttercream melts on the tongue. Fondant needs to be chewed.
    • Design flexibility — with the right skill, buttercream can achieve detailed, beautiful finishes. We've made intricate designs that clients assumed were fondant until they tasted it.
    • Less waste — guests eat the whole slice. No discarded fondant shells on the side of the plate.

    If your inspiration image shows a fondant cake, don't worry. We'll adapt the design to work in buttercream. The result looks different, but it tastes significantly better.

    Which One Should You Choose?

    If you want a cake that looks like a sculpture and taste is secondary, fondant is the material for that. If you want a cake that looks beautiful and everyone actually enjoys eating, buttercream is the way to go.

    For events in Rotterdam, Vlaardingen, or anywhere in Zuid-Holland, we make every cake with real buttercream and halal-certified ingredients. Start your order here or use our cake calculator to get a price estimate.

    Frequently Asked Questions

    Does buttercream melt in warm weather?
    Buttercream softens above 22°C but does not melt quickly. Keep the cake in a cool spot or the fridge until 30 minutes before serving. For outdoor summer events, we recommend keeping the cake indoors until it is time to cut.
    Can buttercream look as smooth as fondant?
    With the right technique, buttercream can achieve a very smooth finish. It will not be as sharp-edged as fondant, but most guests cannot tell the difference in photos. And it tastes much better.
    Is fondant edible?
    Technically yes. Fondant is made from sugar, water, and gelatin or glycerin. It is safe to eat but most people find the texture unpleasant and remove it from their cake slice before eating.
    Why do some bakers use fondant instead of buttercream?
    Fondant is easier to work with for certain designs like sharp geometric shapes and 3D sculptures. It also holds up better in heat. Some bakers prefer it because it is more forgiving during transport. We prefer buttercream because taste is our priority.

    Ready to Order Your Cake?

    Whether you are planning a birthday, wedding, corporate event, or any celebration, LittleCakesNL creates custom cakes that make every occasion unforgettable.

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