6 Types of Buttercream For Cake Decoration
Buttercream ?
Buttercream is a kind of cake decoration, it can be used as a cake filling or frostingSimple buttercream is created by creaming together fats (butter, margarine, or vegetable shortening) and confectioner sugar to the specified consistency.
6 Types of Buttercream
- Italian Buttercream
- Swiss Buttercream
- French Buttercream
- American Buttercream
- German Buttercream
- Rolled Buttercream
1. Italian Buttercream
Used for: Filling and Frosting
Main ingredients: Italian meringue, butter, and flavorings
Texture and color: Relatively white in color and lightweight mouthfeel
Method: Whip Italian meringue and butter.
Italian Butter Cream Recipe
5 extra-large. Egg whites
1/3 cup. Water
2 1/2 cups. Sugar
2 teaspoons. Cream of tartar
1 cup. Butter, cut into small pieces, and chilled
1 teaspoon. Vanilla extract
Italian Buttercream
Italian Buttercream Method
Whip Italian meringue and butter.
2. Swiss Buttercream
Used for: Filling and Frosting
Made using Swiss meringue, Butter, and flavorings
Simpler to make than Italian buttercream
Texture and color:
Relatively white appearance and fewer light mouth-feel than the Italian
Fluffy and buttery. Medium to a thick consistency.
Differences between Italian and Swiss are how they're made.
Italian: Hot syrup of sugar is added to already whipped egg whites.
Method: Whip Swiss meringue and butter
Needs refrigeration
Italian Meringue Vs Swiss Meringue
3. French Buttercream
Used for: Filling and Frosting
Main ingredients: Egg yolk, sugar, and butter
French buttercream well richer & more yellow than Italian buttercream
Due to the egg yolks, this buttercream is extremely perishable and will be kept refrigerated.
Needs refrigeration
Method: it's made a similar way as Italian buttercream, just replace the egg whites with egg yolks
French Butter Cream Recipe
5 extra-large. Egg yolk
1/3 cup. water
2 1/2 cups. Sugar
2 teaspoons. cream of tartar
1 cup. Butter, cut into small pieces, and chilled
1 teaspoon. Vanilla extract
French Buttercream
French Buttercream Method
The same way as Italian buttercream, just change the egg whites with the egg yolks
Read: How to create Canape.
4. American Buttercream/ Butter Icing
Used for: Filling and Frosting
American buttercream or an easy buttercream is that the most typical buttercream variation, the foremost popular choice for frosting, and great for many cake decorating
It is made by creaming together butter, confectioners sugar, milk or cream, and a few type of flavorings until everything is smooth and fluffy
Main ingredients: Sugar and butter
Taste: Sweet, buttery flavor.
It may be made thin to a stiff consistency, and fluffy or smooth.
It may be refrigerated in an airtight container for two weeks or frozen.
Method: Whip butter and sugar
American Buttercream Recipe
1 cup. Butter, at room temperature
4 cups. Confectioners' sugar
Pinch fine salt
1 teaspoon. Vanilla extract
2 tablespoons. Condensed milk
American Buttercream
American Buttercream
Whip butter and sugar
Used for: Filling and Frosting
American buttercream or an easy buttercream is that the most typical buttercream variation, the foremost popular choice for frosting, and great for many cake decorating
It is made by creaming together butter, confectioners sugar, milk or cream, and a few type of flavorings until everything is smooth and fluffy
Main ingredients: Sugar and butter
Taste: Sweet, buttery flavor.
It may be made thin to a stiff consistency, and fluffy or smooth.
It may be refrigerated in an airtight container for two weeks or frozen.
Method: Whip butter and sugar
American Buttercream Recipe
1 cup. Butter, at room temperature
4 cups. Confectioners' sugar
Pinch fine salt
1 teaspoon. Vanilla extract
2 tablespoons. Condensed milk
American Buttercream
American Buttercream
Whip butter and sugar
5. German Buttercream
Used for: Filling and Frosting
German buttercream also knows as custard buttercream.
Ingredients: Custard/ pastry cream and butter
German Buttercream texture: looks Light, silky smooth with a subtle and sweetness.
You can use it to fillup cream puffs,pastries.or cakes, And it also for frosting on cupcakes and cakes.
Method: Whip custard and butter
German Buttercream Recipe
150 ml. Milk
100 grams. Sugar
3 large. Egg yolks
2 teaspoons. Cornstarch
350 grams. Butter, at room temperature
1 teaspoon. Vanilla extract
German Buttercream
German Buttercream Method
Whip Custard and Butter
6. Rolled Buttercream
Used for: Covering and Topping
Made from stiff American buttercream.
Main ingredients: Light corn syrup, sugar, and butter
Dough-like consistency that's unrolled before applied to the cake.
Very sweet and Similar to fondant.
Covering cakes and cookies and can be tinted
Method: as like American buttercream, put more quantity sugar
Rolled Buttercream Recipe
1 cups. Butter at room temperature/ Shortening
3/4 cup. Light corn syrup
4 1/2 cups. Confectioner sugar
1 teaspoon. Vanilla extract
Food color (additional).
Method: Cream the butter, then pour within the light corn syrup and blend well
Add the sugar, mix well and also the rolled buttercream texture seems like gelato. If you scoop a bit, you'll be able to feel some elasticity holding it together.
If the rolled buttercream may be a little too soft, you'll add a bit granulated sugar until you get an ideal texture.
Wrap buttercream with plastic then refrigerate for two to 4 hours before using. It has to be firm up until it is like like soft cookie dough.
Buttercream Notes:
Must have proper consistency: easily spreadable, Smooth,and no visible air pockets
Long shelf life under refrigeration
Need strong distinct flavoring.
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