There are times that I realize I don't keep my buttercreams straight. If you, too, are suddenly confronted by your lack of confidence in your knowledge of buttercreams, then this will prove a very fast and easy read. I love seriouseats, so I used their article to write this guide.
6 Notes
All buttercreams harden in the fridge and should be served at room temperature.
All buttercreams are flavored with extracts and a little finely ground salt.
American & Ermine use no eggs, Swiss & Italian use whites, and German & French use yolks.
American, Ermine, & German beat butter first, and Swiss, Italian, & French beat it in second.
Ermine, Swiss Meringue, and Italian Meringue are emulsions.
American and Swiss Meringue are the most popular.
6 Buttercreams
1. American Buttercream
Easiest, sweetest, only process with no heat required, least heat resistant.
Beat butter.
Beat in powdered sugar and a splash of milk.
2. Flour/Ermine Buttercream
Least sweet, airy, second easiest.
Beat butter.
Still beating, slowly add cooled pudding made of milk, sugar, and flour.
3. German Buttercream
Yellow, soft and light, not very heat resistant.
Beat butter.
Still beating, slowly add cooled crème pâtissière.
(custard made of milk, sugar, egg yolks, and corn starch).
4. Swiss Meringue Buttercream
Most heat resistant, only process that pasteurizes eggs.
Make a Swiss meringue.
(dissolve sugar into egg whites over heat, remove from heat, beat).
Still beating, slowly beat in pieces of cool, softened butter.
5. Italian Meringue Buttercream
Most stable and firmest.
Make an Italian meringue.
(beat hot syrup into beating egg whites).
Still beating, slowly add pieces of cool, softened butter.
6. French Buttercream
Yellow, rich and custardy, not very heat resistant.
Make a pâte à bombe.
(beat hot syrup into beating egg yolks).
Still beating, slowly add pieces of cool, softened butter.
Figment Lemon Poppyseed Cupcakes with Swiss Meringue
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