Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or cake decorating . The main ingredients are butter and some type of sugar.
Buttercream is commonly flavored with vanilla. Other common flavors are chocolate, fruits, and other liquid extracts. Food coloring is commonly added if the buttercream is being used as decoration. Buttercream can be piped or spread in decorative patterns and shapes.
Varieties
American buttercream or mock cream
American buttercream or mock cream is a simple buttercream made by creaming together
butter and
powdered sugar to the desired consistency and lightness. Some or all of the butter can be replaced with
margarine, or
shortening.
A small amount of
milk or
cream is added to adjust the texture. Usually twice as much sugar as butter by weight is used. Some recipes also call for
powdered milk or meringue powder.
Compared to other types of buttercream, American buttercream has fewer ingredients, and is quicker and easier to make.
Meringue-based buttercream
Meringue buttercream is made by beating softened butter with either Italian or Swiss
meringue until the mixture is emulsified and light.
The meringue must be cooled to room temperature in order not to melt the butter (which has a variable melting point below )
as it is subsequently beaten in.
The meringue gives buttercream a structure that is more stable in warm temperatures.
Swiss meringue buttercream
Swiss meringue is made by heating
granulated sugar and
until the sugar dissolves, then whipping it until it forms a meringue. The meringue is then whipped with butter and flavorings.
Italian meringue buttercream
Italian meringue is made by drizzling a hot sugar syrup into already whipped egg whites while continuing to whip.
The meringue is then whipped with butter and flavorings.
Other varieties
Ermine frosting (flour buttercream)
Ermine frosting is also known as boiled milk frosting or cooked flour frosting. It is made by cooking
flour and milk until it becomes a thick paste or
roux.
The cooked milk mixture is then beaten with butter until light.
Ermine frosting is considered to be old-fashioned, and is less common than other types of buttercream. It is less sweet and has a texture similar to whipped cream.
French buttercream
French buttercream (also known as
pâte à bombe–based buttercream or common buttercream) is made with whipped egg yolks.
German buttercream
Custard-based buttercream, also known as German buttercream or
Creme mousseline,
is prepared by beating together
pastry cream and softened butter, and may be additionally sweetened with extra
Powdered sugar.
See also
