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Types of Buttercream

AMERICAN
AMERICAN

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.

source: cakewhiz.com
Buttercream
Buttercream

Buttercream is a sweet frosting that is rich with butter and has a silky texture that melts against your tongue when you bite into it. There are several types of buttercream and some are far more common than others.

image: dishmaps.com
Cream Cheese Frosting
Cream Cheese Frosting

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.

source: quora.com
Fondant
Fondant

Buttercream needs to be applied under the fondant layer or the draped covering will not stick to the cake. The buttercream is also iced on thickly to cover bumpy layers and flaws in the surface of the cake so the fondant lays flat and smooth.

image: youtube.com
FRENCH
FRENCH

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.

source: thekitchn.com
Ganache
Ganache

Chocolate ganache is also used to coat sponge cakes before covering with fondant, but it works quite differently to buttercream. Ganache is a bit more complicated to work with, it starts to set and needs close working with Mr. Microwave.

ITALIAN
ITALIAN

(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.

Meringue
Meringue

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 ...

Royal Icing
Royal Icing

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
SWISS

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.

image: dishmaps.com

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