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I don’t want to use non-dairy cream to decorate cakes. It’s unhealthy, but light cream is difficult to decorate with clear patterns and various flowers. Royalicing cannot be used on cream cakes because it will melt when exposed to water. Fondant is too thick and too sweet, so there is only one option left - buttercream frosting. Cream frosting is thicker and easier to greasy than butter, so it is best to decorate it locally. Wrap the interlayer and outer layer of the cake with cream, and use butter frost for local shapes and flowers. This will not be too greasy, and it will not affect the overall taste of the cake even if you don't like it. However, butter cream is really delicious and can be made into many flavors. Otherwise, it would not have been popular in European and American countries for so many years. There are many kinds of buttercreams. In every region, they will be improved by bakers to make them more suitable for local tastes. The various improved buttercreams learn from each other, so it is basically impossible to distinguish between French, British, Italian and American styles. French buttercream has a very rich and fragrant taste due to the addition of egg yolk. I like this light creamy yellow color very much, so it’s also very beautiful to decorate it with natural color. The Italian buttercream is whipped with egg whites, giving it a light texture and not too greasy. Both are suitable for our Asian tastes.
