Quick and easy classic american buttercream frosting recipe, requiring 4 ingredients. It holds its shape. Great for cake decorating and cupcake decorating! This classic American buttercream frosting recipe is what most of us grew up eating, especially here in the States and Canada.
Buttercream. Cream Cheese frosting tastes sour to me. It's like the difference between ice cream and frozen yogurt. The latter tastes sour. The sour taste ruins whatever flavor the frosting is supposed to be. Of course, all this is moot since apparently my body has decided it can no longer tolerate any diary products.
French buttercream is made by heating a sugar syrup until it reaches soft ball stage and then whipping it into beaten egg yolks and soft butter. This is the shiny, rich frosting of your dreams. Now it's worth giving a shout-out to Italian buttercream because it's not too shabby either.
(It still has MANY calories though!!) I havent found another one like it. It is not difficult to make, but does require some time. I use this icing for wedding cakes or other special occasions mostly, because it does require more time than other buttercream icings, but there really is no comparison.
This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been ...
Both icings can be used on cupcakes, cakes and cookies, but each has a different purpose. Buttercream is used to decorate cakes and cupcakes and is the primary glue used between a layer of fondant and cake. Royal icing is not used to cover cakes or cupcakes.
Swiss Meringue Buttercream is a little more difficult to customize because you can’t easily offset extra liquid with more confectioner’s sugar like you can with American buttercream. Besides the flavor customization options I’ve listed in this post, jams/preserves or even gourmet extracts work best.