The three most common types of buttercream are italian meringue buttercream swiss meringue buttercream and american buttercream. 48 tablespoons 680g unsalted butter at room temperature at least 65 f. Egg whites and sugar are combined and heated in a double boiler until the sugar has dissolved and the egg whites are cooked. Then the mixture is whipped into its signature glossy texture and mixed with plenty of butter. Italian buttercream uses a hot syrup to cook the egg whites while swiss buttercream involves cooking the eggs whites with sugar in a double boiler.

Swiss is lighter and softer than italian meringue so it s great for frosting cakes or using as filling between cake layers. It holds its shape very well making it the perfect fluffy frosting for cake decorating cupcakes and other. Taking a small saucepan pour in 1 cup of sugar then pour the water over the top. French buttercream which uses egg yolks for a custard like frosting and german buttercream are also delicious options i would urge you to try out. I love italian meringue buttercream and have gotten pretty good at making it but my problem is when i try to make flowers or decorations beyond a basic border.

This meringue buttercream is the best easiest and tastiest icing to use when decorating cakes. Once this recipe becomes second nature try adding some chocolate for another delicious flavor option. The resulting buttercream is smooth pipes like a dream and sets slightly firm making it an ideal buttercream for cake decorating projects wedding cakes in particular as it will hold up to heat and humidity a little better than a traditional american buttercream which is composed primarily of butter and confectioners sugar. Italian meringue buttercream 1 1 4 cups sugar 5 large egg whites pinch cream of tartar 1 pound 4 sticks unsalted butter chilled 1 tsp. It has a dainty taste and airy rich texture which makes this italian meringue buttercream an upscale option for both frosting and decorating everything from a simple 2 layer chocolate cake to an elaborate lemon wedding cake.

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This super silky and smooth italian buttercream recipe is made with egg whites sugar syrup and butter. Italian meringue buttercream tip. Sometimes i chill it if i try to make roses and there is about half a second that it is firm enough to make a good petal. Continue boiling until syrup reaches 238 on a candy thermometer soft ball. Vanilla extract in a small saucepan over medium heat bring sugar and 2 3 cup water to a boil.

Swiss meringue buttercream. Swiss meringue buttercream. This super silky and smooth italian buttercream recipe is made with egg whites sugar syrup and butter. This meringue buttercream is the best easiest and tastiest icing to use when decorating cakes. Swiss is lighter and softer than italian meringue so it s great for frosting cakes or using as filling between cake layers.

Vanilla extract in a small saucepan over medium heat bring sugar and 2 3 cup water to a boil. The three most common types of buttercream are italian meringue buttercream swiss meringue buttercream and american buttercream.