First of all, it’s hot (about 240 F), so you have to be super careful not to get any on you – it will burn. Make sure to check out her blog The Tough Cookie for more amazing recipes! Then do the same with the shortening. When you're making buttercream, you're essentially doing the same thing: you're trying to make a water-in-fat emulsion. I hope these six buttercreams inspire you to come up with all kinds of amazing winter desserts. Ingredients. But it's totally worth it! This makes it a challenge to color and a poor choice for a cake that needs a bright white look. Set aside and allow to cool to room temperature before adding it to the beaten butter. The final texture of the buttercream should be very light, fluffy and smooth. I'm sure they'll be great...as long as you remember to always serve buttercream at room temperature! It's important to keep mixing as you do this, because you're again trying to create a water-in-fat emulsion. But did you know that all buttercreams aren’t created equal? Italian Meringue Buttercream Italian Meringue is almost identical to the Swiss version referenced above in terms of taste and texture, but it’s prepared using a slightly different method. To prepare it, pour a hot sugar syrup over whipped egg whites and whip until the mixture cools off. To make things even easier, cornstarch is added to the uncooked custard mixture, helping to thicken the custard and reducing the chances of accidentally overcooking the eggs. 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. For American buttercream, you'd replace the pudding with a base made from a ton of powdered sugar and a splash of cream, and for the German buttercream you'd replace the pudding with a basic custard made with egg yolks and milk. And bonus: the Swiss method is also a little easier! This translates to the frosting. Join my mailing list - and receive a free eBook! Here are the three different kinds of buttercream that can be made using the cubed-butter method. Add the pudding slowly, and the buttercream comes together beautifully! © 2007-2021 Cupcake Project, LLC. Because it's made with an egg-yolk foam (i.e., pâte à bombe), it naturally has a bright yellow color and a higher fat content than Swiss or Italian buttercream, which are both made with egg whites. Will keep 10 days refrigerated, 8 months frozen. Cakraft. This is not a very traditional or even conventional thing to do, but it can certainly be done. *For those who are interested, there is a work-around here: you can also make French buttercream using the Swiss buttercream method. By Susan Reid. I don't have a paddle attachment—because I still don't own a stand mixer!—so I used my trusty old hand-held mixer for this. Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Always allow it to come to room temperature before serving. Welcome to Cup­cake Proj­ect, where eve­ry­one from nov­ice bak­ers to pro­fes­sion­al pas­try chefs can find sweet and sa­vory rec­ipes to in­spire and treas­ure. Well, as long as you don't live in the desert, or something... Like French buttercream, Italian buttercream can be quite tricky to make, because again you have to cook up a sugar syrup and drizzle it into an egg foam (egg whites, this time). The mixture … However, you can easily thicken it by using a thicker custard base, such as homemade pastry cream. Do you know how to make Italian meringue buttercream, Swiss meringue buttercream, and French buttercream frostings? Our cupcakes wouldn’t be the same without you, birthday cakes would be a fleeting memory, and licking the beaters wouldn’t be nearly as enticing. Anyone who has ever had a sunny side up egg knows that yolks have much more flavor than whites. These buttercreams are a bit more difficult than the beaten butter types of buttercream- like American vanilla buttercream , Flour buttercream (ermine frosting) , … my recipe and complete instructions for making Italian buttercream. Butter and flavorings are added at the last stage to create the buttercream. Both Swiss and Italian buttercreams are considered to be meringues, because they’re made with egg whites and sugar. Personally, I like buttercream to be smooth, but if crunchy is your thing, you now know what to do! But did you know there are actually a lot of different types of buttercream? The beaten-butter method is easiest, so let's start with that. If you prefer a buttercream that is almost as easy to make but a little less sweet, try flour buttercream. It's made with Swiss meringue and is therefore the only method of egg-foam-based buttercreams that you can make without any raw-egg related fears. We may earn a commission on purchases, as described in our affiliate policy. Oh, and about the butter, I always use the unsalted kind. They use them in different ways (we’ll discuss that in a minute), but they all use them. Make sure you check out my recipe and complete instructions for making Italian buttercream! Buttercream. Why? Making it, eating it, eating a little more of it...Buttercream is amazing spread over cake, piped onto cupcakes, or smushed between two cookies. Once you've added all the butter, the mixture may start to look separated, despite all that careful mixing. Italian buttercream is very easy to work with. In conclusion, pastry cream is essentially a custard used as a filling inside desserts, while buttercream is used as a topping, for decorations (flowers, etc), and can be used in between layers of cakes. korean Buttercream flower cake G.G's glossy buttercreaM . The butter flavor comes through big time in these frostings, so make sure that you love the taste of the brand of butter that you choose. It usually doesn't take longer than a few minutes of mixing before the mixture magically transforms into smooth and creamy buttercream. Subscribe to our newsletter to get the latest recipes and tips! It will kind of look like glue, but that's okay... One last note on the sugar: some other recipes for flour buttercream instruct you to make the pudding base with just milk and flour. I love everything about it. Italian buttercream belongs to the cubed butter style of buttercreams- like swiss meringue buttercream or french buttercream. [Photographs: Nila Jones of The Tough Cookie]. I know of six! ). Mix in a little vanilla extract or other flavoring and you're done. Whether it’s to ice a cake with, frost a cupcake with or go under a fondant it’s the perfect buttercream. Once you work with the sugar syrup a few times, using it will start to feel like second nature. To me, the two frostings taste almost identical. French, Italian and Swiss buttercream all fall into the second category. 2. If you see something not so nice, please, report an inappropriate comment. Swiss meringue is best used as soon as it’s made. General Buttercream Guidelines. Let’s start our frosting journey with the similarities between Italian meringue buttercream, Swiss meringue buttercream, and French buttercream. Swiss, and brands does not imply endorsement nov­ice bak­ers to pro­fes­sion­al pas­try chefs can find and... The meringue is created using sugar syrup a few minutes of mixing up... Like the French meringue buttercream, it does n't take longer than a few minutes of mixing – up 1! Than French or Swiss, and tricks by email you now know what to do, but they use. I may earn a commission on purchases, as described korean buttercream vs italian buttercream our affiliate policy and bonus: the buttercream... We reserve the right to delete off-topic or inflammatory comments chewy center almost! 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