Baking: Buttercream Types and When to Use Them

Notes

Understanding the science behind each buttercream helps in choosing the right one for your project. American buttercream relies on the emulsifying properties of butter and powdered sugar, making it simple but less stable in heat. Swiss and Italian meringue buttercreams use heat to dissolve sugar fully, creating a stable, smooth texture that resists weeping. French buttercream's richness comes from the custard base, but it can break if not handled gently. Common mistakes include overheating the sugar syrup or adding butter too quickly to French buttercream. To troubleshoot, ensure your ingredients are at the correct temperature and incorporate them slowly. Store buttercream in an airtight container in the refrigerator for up to a week, though bring to room temperature before use for best results.

Steps

1. 1 Gather ingredients for the type of buttercream you plan to make.
2. 2 For American buttercream, cream unsalted butter until light and fluffy.
3. 3 Gradually add powdered sugar, one cup at a time, to the butter.
4. 4 Incorporate vanilla extract and a pinch of salt for flavor.
5. 5 Beat Swiss meringue buttercream ingredients over a double boiler until sugar dissolves.
6. 6 Whisk the warm mixture in a stand mixer until it cools and becomes fluffy.
7. 7 Cook sugar and water to a soft ball stage for Italian meringue buttercream.
8. 8 Whisk egg whites to soft peaks and slowly pour in the hot sugar syrup.
9. 9 Continue beating until the mixture is cool and glossy.
10. 10 For French buttercream, whisk egg yolks and sugar over a double boiler until thick.
11. 11 Whisk in softened butter, one tablespoon at a time.
12. 12 Add flavorings and adjust consistency with cream if needed.
13. 13 Chill the buttercream briefly if it’s too soft for piping.
14. 14 Pipe or spread the buttercream onto your cake or cupcakes.