Comparing Types of Buttercream Frosting

Learn the differences between the three most common types of buttercream: American buttercream, Swiss meringue buttercream, and Italian meringue buttercream.

WHAT IS THE BUTTERCREAM?
Buttercream, in its simplest form, is a mixture of butter and sugar that has been put together to make smooth frosting. Buttercream is used to fill, icing, and decorate cakes and pastries.

Not surprisingly, the fat in buttercream is usually all butter, which is where the name comes from. However, some buttercream recipes do require other fats, such as shortening, to create a more stable buttercream style called a buttercream decorator.

TYPE OF BUTTERCREAM

There are various styles of flow of buttercreams which all vary in the degree of difficulty to be made. Each style of buttercream has different pros and cons and the best use in the cake kitchen.

There are three types of buttercream most commonly used: American Buttercream, Swiss Meringue Buttercream, and Italian Meringue Buttercream.

There are several other types of buttercream that are less commonly used such as French Buttercream, German Buttercream, and a very new buttercream style named G.G. Glossy Buttercream (or Korean Glossy Buttercream).

GENERAL BUTTERCREAM GUIDELINES

For really butter cream to form a buttercream, butter should start at room temperature. If the butter is too cold, the emulsion can break causing a separate jam.

Buttercream is a blank canvas that can be seasoned with almost anything like extracts, spices, melted chocolate, jam, and curds. As a general guideline, the flavor added to the buttercream should not exceed half the weight of the butter in the recipe.
If the buttercream will not be used immediately, it must be stored in the refrigerator. This will harden a little and must be allowed to return to room temperature before piping or spreading.
Buttercream must always be served at room temperature. Because buttercream has a high fat content, the texture will not be pleasant if it is eaten cold and will leave a more oily mouth feeling.

AMERICAN BUTTERCREAM

American buttercream is the easiest buttercream frosting to make and the most commonly used in non-professional kitchens. American buttercream is made only by making butter together and sweets sweets with milk or cream. If desired, vanilla extract or other flavorings can be added.

American buttercream is usually made from a 2: 1 sugar ratio with butter weight. This ratio makes this buttercream style the sweetest of all styles.

American buttercream is also sometimes referred to as "crusting buttercream" because it forms a thin crust after being exposed to air for some time, which can be desired in some situations.


Overview of American Buttercream
Skill Level: Beginner
Characteristics: ivory, relatively thick texture, easy to channel, very sweet taste, forming a thin crust when exposed to the air
Best for: simple cakes and cupcakes like this classic white cake, the need for last minute frosting, the basis for a complicated design, when crusting is desired

Note: The lighter variations in the buttercream can be made by shaking the butter with marscarpone cheese.

SWISS MERINGUE BUTTERCREAM

Swiss meringue buttercream, also known as Swiss buttercream, is probably the most commonly used buttercream in professional pastry kitchens. This buttercream style gets its name because it starts with the process of making Swiss meringue.

Swiss meringue buttercream is somewhat more difficult than American buttercream because it involves a double boiler to heat egg white and sugar. This mixture is beaten into meringue and then butter and flavorings are added.

Swiss buttercream meringue is smooth like silk and less sweet than American buttercream. Because sugar is cooked, it also does not form a relatively stable crust and buttercream style. This is also a very pale ivory color that makes it perfect for adding color.

Overview of Swiss Meringue Buttercream
Skill Level: Intermediate
Characteristics: pale white, fairly stable, silky smooth texture, not too sweet, strong butter flavor, stays soft when exposed to air
The best for: layer cake, creating a smooth, silk-like finish, the decoration that will be colored like for a Succulent Cupcake, when jam or curd will be used as flavoring

BUTTERCREAM ITINGIA MERINGUE

Italian meringue buttercream, also known only as Italian buttercream, is the most stable of all buttercream but also the most difficult to make. This style is called by name because it began with the process of making Italian meringue.

full instruction: https://bakerbettie.com/comparing-types-of-buttercream/

Subscribe to receive free email updates: