6 Types of Buttercream For Cake Decoration

Pastry Bakery Knowledge: Buttercream

What is Buttercream?

• Buttercream is a type of cake decoration, it can be used as a cake filling or frosting
• Simple buttercream is made by creaming together fats (butter, margarine, or vegetable shortening) and confectioner sugar to the desired consistency.

Types of Buttercream

Read: Compound Butter

6 Types of Buttercream

1. Italian Buttercream
2. Swiss Buttercream
3. French Buttercream
4. American Buttercream
5. German Buttercream
6. Rolled Buttercream

1. Italian Buttercream

• Used for: Filling and Frosting
• Main ingredients: Italian meringue, butter, and flavorings
• Texture and color: Relatively white in color and light mouthfeel
• Method: Whip Italian meringue and butter.

Italian Butter Cream Recipe

• 5 extra-large. Egg whites
• 1/3 cup. Water
• 2 1/2 cups. Sugar
• 2 teaspoons. Cream of tartar
• 1 cup. Butter, cut into small pieces, and chilled
• 1 teaspoon. Vanilla extract

Italian Buttercream Method
Whip Italian meringue and butter

Read: Mother Sauces 

2. Swiss Buttercream

• Used for: Filling and Frosting
• Made using Swiss meringue, Butter, and flavorings
• Simpler to make than Italian buttercream
• Texture and color:
• Relatively white appearance and less light mouth-feel than the Italian
• Fluffy and buttery. Medium to a thick consistency.
• Differences between Italian and Swiss are how they are made.
• Italian: Hot sugar syrup is added to already whipped egg whites.
• Method: Whip Swiss meringue and butter 
• Needs refrigeration

Italian Meringue Vs Swiss Meringue

Read: Types of Thick Soup

3. French Buttercream

• Used for: Filling and Frosting
• Main ingredients: Egg yolk, sugar, and butter
• French buttercream is richer and more yellow than Italian buttercream
• Due to the egg yolks, this buttercream is very perishable and should be kept refrigerated.
• Needs refrigeration
• Method: It is made the same way as Italian buttercream, just replace the egg whites with egg yolks

French Butter Cream Recipe

• 5 extra-large. Egg yolk
• 1/3 cup. water
• 2 1/2 cups. Sugar
• 2 teaspoons. cream of tartar
• 1 cup. Butter, cut into small pieces, and chilled
• 1 teaspoon. Vanilla extract

French Buttercream Method
The same way as Italian buttercream, just replace the egg whites with egg yolks

Read: How to create Canape

4. American Buttercream/ Butter Icing

• Used for: Filling and Frosting
• American buttercream or a simple buttercream is the most common buttercream variation, the most popular choice for frosting, and great for most cake decorating
• It is made by creaming together butter, confectioners sugar, milk or cream, and some kind of flavorings until everything is smooth and fluffy
• Main ingredients: Sugar and butter
• Taste: Sweet, buttery flavor.
• It can be made thin to a stiff consistency, and fluffy or smooth.
• It can be refrigerated in an airtight container for 2 weeks or frozen.
• Method: Whip butter and sugar

American Buttercream Recipe

• 1 cup. Butter, at room temperature
• 4 cups. Confectioners' sugar
• Pinch fine salt
• 1 teaspoon. Vanilla extract
• 2 tablespoons. Condensed milk

American Buttercream
Whip butter and sugar

Read: Meringue

5. German Buttercream

• Used for: Filling and Frosting
• German buttercream also knows as custard buttercream.
• Ingredients: Custard/ pastry cream and butter
• German Buttercream texture: Light, silky smooth with a subtle sweetness.
• You can use it to fill cream puffs, cakes, or pastries. And it also for frosting on cupcakes and cakes.
• Method: Whip custard and butter

German Buttercream Recipe

• 150 ml. Milk
• 100 grams. Sugar
• 3 large. Egg yolks
• 2 teaspoons. Cornstarch
• 350 grams. Butter, at room temperature
• 1 teaspoon. Vanilla extract

German Buttercream Method
Whip Custard and Butter

Read: Types of Cake Decoration

6. Rolled Buttercream

• Used for: Covering and Topping
• Made from stiff American buttercream.
• Main ingredients: Light corn syrup, sugar, and butter
• Dough-like consistency that is rolled out before applied to the cake.
• Very sweet and Similar to fondant.
• Covering cakes and cookies and can be tinted
• Method: Same as American buttercream, just add more sugar

Rolled Buttercream Recipe

• 1 cups. Butter at room temperature/ Shortening
• 3/4 cup. Light corn syrup
• 4 1/2 cups. Confectioner sugar
• 1 teaspoon. Vanilla extract
• Food color (additional).

Method

1. Cream the butter, then pour in the light corn syrup and mix well
2. Add the sugar, mix well and the rolled buttercream texture looks like gelato. If you scoop a little, you can feel some elasticity holding it together.
3. If the rolled buttercream is a little too soft, you can add a little powdered sugar until you get a perfect texture.
4. Wrap buttercream with plastic and then refrigerate for 2 to 4 hours before using. It should firm up until it's like soft cookie dough.

Rolled Buttercream Method

Read: 9 Types of Breakfast

Buttercream Notes:

• Must have proper consistency: Smooth, easily spreadable, and no visible air pockets
• Long shelf life under refrigeration
• Need strong distinct flavoring

Visit Our Links

Don't Forget, Share to Your Friends

Sitemap
Previous: Cake Decoration,
Next: Types of Cake Decoration,
Culinary Training Program,
AMAZON Chef's Store,
PDF Presentation,