Use the right buttercream for your dessert
Simple buttercream AKA American buttercream
- Made with a Swiss meringue, which involves warming egg whites and sugar over a bain marie (a heating bath) which dissolves the sugars
- Great for under fondant, doesn't crust
- Can be stored for 4 days room temperature, 2 weeks refrigerator, 2 months freezer
Get a great recipe HERE
- Made with an Italian meringue, which involves hot sugar syrup whisked into an egg white meringue.
- When combined with butter, the meringue creatures a very light, very fluffy frosting that works wonders for ‘sky high’ style frosting peaks and shiny finishes.
- Perfect for decorating and covering cakes
Similar to Italian meringue buttercream
French buttercream involves a hot sugar syrup. Instead of whipping it into egg whites, however, egg yolks are used. Soft butter is added in the final stages of frosting preparation, making this a rich fluffy icing.
Commonly used on cakes and cupcakes
Pastry cream-type buttercream AKA German buttercream
- An equal mixture of fondant and buttercream.
- Has some of the workability of fondant but with a more buttercream-style taste than normal fondant.
QUICK TIP: Some recipes call for eggs. Use pasteurized for safety.
A Bit On Buttercream