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All About Buttercream!

January 10, 2016 by Sharon Z 30 Comments

Hi guys!

So you might remember, a while back we posted a blog post titled: “Does It Really Matter What Buttercream I use?”

We talked about the different types of buttercreams in general terms, and some of the high points of each. Today, we’re going to get a little bit more in depth about the two most popular types of buttercreams.


 

Crusting vs. Non-Crusting

Crusting buttercream consists of powdered sugar, butter, and/or shortening, and a liquid component (like milk, cream etc.) Non crusting buttercream  is usually made with butter, granulated sugar, and egg whites. For this type, the eggs are whipped then boiling sugar is slowly added. That mixture is then whipped to room temperature and butter is added and whipped some more until light and creamy. Shortening is not usually used in this type of icing, and this is called a meringue buttercream.   Crusting buttercream is often called American buttercream, whereas non crusting buttercreams include Italian Meringue and Swiss Meringue.

But what exactly is crusting? That sounds kinda yucky and not like something you want to eat 🙂 But it’s not really “crusty”. The icing will develop a “sugar skin” over the surface that will allow it to be touched without pulling up the icing. This occurs because of  evaporation of the liquid in the icing, creating that fine crust. This is also what allows the use of paper towels to aid in smoothing, as they won’t stick to the surface of the icing.

However, it is possible to make an American buttercream that does not crust. Crusting is not determined by the ingredients, but by the ratio of  fat to sugar in a recipe. Once the proportion of fat to sugar gets over a certain level, the icing will no longer crust. A rule of thumb is that a buttercream with up to a 1:1 ratio will still crust. 1:1 ratio refers to one cup of fat to pound of sugar. If the amount of fat gets much higher than this, the icing will no longer crust, even though it is made with powdered sugar. This icing will stay sticky and be pulled up when touched; paper towels can’t be used for smoothing.

 

I know it’s a bit confusing so here it is in a nutshell:
  • American buttercream (ABC) is made with butter and/or shortening, powdered sugar, and liquid. It may or may not crust.
  • Meringue  buttercreams (SMBC, IMBC) are made with egg whites, granulated sugar and butter. They never crust.

 

Types of Meringue Buttercreams

 

Swiss Meringue Buttercream (SMBC)
For SMBC, the egg white and sugar is cooked together over a bain marie (water bath) to 160F, then whipped into a meringue with the butter added after and whipped further. Swiss Meringue Buttercream tends to deflate quicker than the Italian Meringue buttercream, but is the easier of the 2 to make, as it’s the most forgiving if you make a mistake while preparing it. (See troubleshooting below).

 

Italian Meringue Buttercream (IMBC)
Italian Meringue Buttercream is the most stable of the meringue buttercreams, and holds up better in warmer environments. The egg whites are whipped to stiff peaks, while the water and sugar are boiled together to 238F, making a syrup, then slowly whipped into the egg whites, and the butter added after.

 

French Meringue Buttercream
French Meringue buttercream  is the softest of the 3, is very similar to a pastry cream, and may also be used as a filling in cakes and pastries. Whole eggs or egg yolks are used here. Similar to Swiss Meringue buttercream, the eggs are cooked with the sugar over a bain marie, then whipped into a meringue, with the butter being added last.

 

Tips and Techniques:

? The very first and most important thing to remember when making a meringue based frosting is that grease will break down your eggs. Make sure that you use metal utensils and bowls that are clean and have been wiped with lemon juice.

? You can use either pasteurized fresh or carton whites, however, fresh whites will make a fluffier, more voluminous icing.

? When making Swiss Meringue Buttercream or French Meringue Buttercream, make sure that your bowl is not submerged in the boiling water, or you will have scrambled eggs. It’s the steam from the bain marie that is going to slowly heat the eggs, and make a fluffy meringue.

? Be careful not to add the butter too early in the process. Make sure that the meringue is room temperature and the bowl is cool to the touch before adding your butter.

? Each of these meringue based buttercreams  can be kept  for about a week in the fridge in an airtight container. When you need it, take it out and allow the buttercream to come back to room temperature then rewhip it. These buttercreams can be frozen for up to 8 weeks.

? These meringue based buttercreams can be used under fondant, however, you’ll want to place an iced cake in the fridge to firm it up first before applying your fondant.

? Raw eggs should be cooked to the proper temperature called for in the recipes to kill any bacteria present.

 

Troubleshooting:

Sometimes even the most experienced baker will encounter a batch of buttercream that just won’t cooperate. Fortunately, MOST of the time, your buttercream can be saved.

? If your buttercream looks “soupy”, the meringue isn’t quite cool enough. Stop whipping, and put the mixer bowl in the fridge for a few minutes to allow it to cool down. Resume whipping in the butter when cool, and it should come together. OR just continue whipping until it the bowl feels cool to the touch. This can take quite a while, even 20-30 minutes.

? If it appears “curdled”, don’t panic, the butter has simply not emulsified with the meringue yet and may have been too cool. Continue to mix on low speed or wrap a warm towel around the bowl while mixing, just to bring the temperature back up. Keep whipping and it will come together into a nice, fluffy frosting.

With both of these techniques for troubleshooting, remember, patience is the key to success.

—————————————————————-

 

RECIPES:

 

Sharon’s American Buttercream:

NOTE: I have a whole blog post dedicated just to this recipe here.

Ingredients
        • 5 generous cups Sweetex shortening or other brand of hi-ratio shortening (may sub up to half butter)
        • 5 pounds powdered sugar
        • 4 Tbsp. Wedding Bouquet flavoring (or substitute your flavoring of choice in the appropriate amount)
        • 12 – 14 Tbsp. hot coffee creamer liquid made from powder mixed with hot water 1:1 (adjust amount used as needed) (more if needed)
Directions

Cream the shortening, flavorings, and hot liquid with the paddle attachment until well combined and creamy. Then stream in the first 3 pounds of powdered sugar with mixer running at speed one. When incorporated somewhat, stop and scrape down sides of bowl well. Stream in last 2 pounds of powdered sugar at speed one. When incorporated, turn the mixer up to speed 6 and let it beat for 5 – 7 minutes, until very smooth. Scrape down the sides of the bowl very frequently while the mixer is going at speed 6.

The goal is t get all of the icing down into the belly of the bowl and fill the bowl from side to side with no air gaps around the walls, as well as covering the paddle up to the springs. If the icing is making a “kissing” noise after all the sugar is in, add just a few drops more of liquid, while scraping down the sides, with the mixer running, until that stops. You should create a bowl full of icing side to side, where the paddle is completely submerged and beating in a vacuum under the icing. Five to seven minutes at speed 6 and you should have a smooth as silk and nearly airless icing. Cover and cool before using.

I make this recipe to fill my 5 quart mixer. Adjust the recipe volume to fill your mixer properly.

 

Swiss Meringue Buttercream:

Ingredients
        • 6 large egg whites
        • 1 1/2 cups granulated sugar
        • 2 cups icing sugar
        • 3/4 cup shortening at room temperature
        • 2 cups of butter at room temperature
        • 1 TBSP. vanilla extract
Directions

In a large metal bowl over a double boiler, whisk the granulated sugar into the egg whites. Stir constantly until the mixture reaches 115 degrees F on a candy thermometer and is no longer gritty feeling when a small amount is rubbed between 2 fingers.

Transfer this mixture to your stand mixer and using the whisk attachment, whip on high speed until it is thick, glossy and white in color and forms stiff peaks. While making the meringue, sift your icing sugar, then add the all at once to the firm meringue. Mix until incorporated on low speed.

Add the butter and shortening in small amounts at a time to the meringue, but try to add it all quickly.

Switch to the paddle attachment and turn the speed up to high. Let it mix until smooth and fluffy. At this point you may flavor it with the vanilla and color it will gel paste as desired.

 

No shortening and powdered sugar version:
  • 10 large, fresh egg whites
  • 2-1/2 cups (500 g) sugar
  • 3 cups (680 g) unsalted butter, cut into cubes and cool, but not cold
  • 1 tablespoon pure vanilla extract
  • pinch of salt

 

 

Italian Meringue Buttercream:

Ingredients
            • 1 cup granulated sugar
            • 1/4 cup water
            • 4 egg whites
            • 2 cups butter at room temperature
            • 1 tsp. vanilla extract
Directions

In a saucepan over medium heat, combine the water and sugar, and bring to a boil, while stirring. Once it comes to a boil, stop stirring. Bring mixture to 238 degrees or soft ball stage.

In the bowl of the stand mixer and using the whisk attachment, whip the egg whites till soft peaks form. Add the sugar/water mixture to the egg whites in a slow steady stream down the side of the bowl, with the mixer on medium speed. Be careful not to hit the whisk with the syrup.

Increase the speed to high and beat until the mixture is cool or to room temperature. It is very important that the mixture is cool, or the when you add the butter, it will turn curdled and soupy.

Next, change to the paddle attachment on the mixer and add the butter a few tablespoons at a time, while mixing on medium high speed. Add the vanilla, mix until incorporated then increase the speed to high and beat until smooth and fluffy. Makes about 4 cups.

 


French Meringue Buttercream:

Ingredients
        • 6 large egg yolks
        • 3/4 cup granulated sugar
        • 1/2 cup clear corn syrup
        • 2 cups unsalted butter softened
        • 1 TBSP. vanilla extract or flavoring of your choice
Directions

Grease a heatproof glass measuring cup.

Using a stand mixer with the whisk attachment, beat the yolks until light in color and fluffy.

In a small heavy saucepan, combine the sugar and corn syrup and bring to a boil, stirring constantly, until the sugar dissolves. At this point, its entire surface should be covered in tiny bubbles. Immediately transfer the syrup to the glass measuring cup to stop the cooking.

Temper the yolks by pouring a small amount of syrup over them, then immediately beat at high speed to incorporate. Add a larger amount of syrup and beat at high speed to incorporate. Continue until all the syrup is added. Continue beating until completely cool. Making sure the egg/syrup mixture is completely cool, change to the paddle attachment on the mixer and gradually beat in the butter, a small amount at a time. Once all the butter has been added, the mixture should begin to thicken. Add the flavorings and beat well to incorporate.

 

—————————————————————-

 

Now that you are armed with the specifics of each one, you can feel free to make your own informed choice about which buttercream suits your needs!

 

Happy Caking!
Sharon

 

PS. We have detailed videos on how to make the different kinds of buttercream, as well as applying and smoothing in my online school: www.sugaredproductions.com/membership

 

Visit out online school

 

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Filed Under: Baking, Cake Decorating, Recipes

Comments

  1. Marilyn Morris says

    January 10, 2016 at 7:31 pm

    Thanks for sharing and all the other great things you do!

    Reply
    • Sharon Zambito says

      January 10, 2016 at 11:58 pm

      https://www.sugaredproductions.com/members/recipes/?id=421&catid=12

      Reply
      • peggymedas says

        January 14, 2016 at 11:11 am

        thank you sharon for sharing i ‘ve learned so much from your experience in the sugar art continue to do what you are doing.

        Reply
        • Sharon Zambito says

          January 14, 2016 at 9:33 pm

          Thank you Peggy!

          Reply
  2. Bonnie Willey says

    January 10, 2016 at 10:49 pm

    Thanks again Sharon, for such detailed instructions!

    Reply
    • Sharon Zambito says

      January 10, 2016 at 11:54 pm

      Happy to help!

      Reply
  3. Robin says

    January 11, 2016 at 5:17 pm

    I use the Italian Meringue recipe from The Whimsical Bake House cookbook. It used time instead of temperature to cook the sugar syrup. I’ve made it probably hundreds of times and it’s always perfect. I always thought using a candy thermometer was too intimidating, this one was so much more approachable.

    Reply
  4. Donna Zell says

    January 13, 2016 at 5:23 pm

    Thank you for sharing this information about butter creams. We always make IMBC and love the taste, not too sweet, and the way it holds up. Our recipe uses 12 egg whites to 2 1/4 cup sugar and 6 sticks of butter. We have made SMBC once and don’t remember adding any powdered sugar. In your recipes for these two, it sounds like SMBC is much more sweet than IMBC with 3 1/2 cups sugar total compared to 1 cup for the IMBC. Would you say this is generally true that SMBC is sweeter than IMBC?

    Thank you.

    Reply
    • Sharon Zambito says

      January 14, 2016 at 1:05 am

      Hi Donna! Some SMBC recipes, but not all, have a little powdered sugar in them. The “sweetness” will vary depending upon the recipe, as there are many variations. For the recipes I have listed, the SMBC would be sweeter than the IMBC.

      Reply
    • Pamela says

      January 14, 2016 at 8:03 pm

      Thanks I’ll have to try that recipe it sounds really good

      Reply
  5. Michele says

    January 13, 2016 at 5:28 pm

    How can it truly be called ‘butter’cream if it doesn’t contain butter? Technically it’s not really buttercream if made with shortening only.
    Like white chocolate is 0% chocolate. Right?
    It’s just a way to get white icing instead of icing tinted by the use of butter.

    Reply
    • Sharon Zambito says

      January 14, 2016 at 1:02 am

      Just like chocolate is an accepted name for white chocolate, buttercream is an accepted name for icing made with all shortening, all butter or a combo 🙂

      Reply
  6. Pamela says

    January 13, 2016 at 9:39 pm

    Sharon this is awesome thank you so much; you really are a genius

    Reply
    • Sharon Zambito says

      January 14, 2016 at 1:01 am

      thank you and you are very welcome 🙂

      Reply
  7. Patty Comstock says

    January 14, 2016 at 12:14 am

    Once again a terrific detail of information, Thanks. I do have a question. Sometimes I don’t need as much as your recipe makes. Unfortunately if I make a half batch I get air pockets. This gives me difficulty when icing my cakes. Any suggestions on making a small batch. I have considered moving it to a smaller bowl and using my hand mixer for the last 5 minutes on the slow speed. Thoughts??

    Reply
    • Sharon Zambito says

      January 14, 2016 at 12:57 am

      hey Patty, What I do is make the full batch and freeze the rest. You can do the hand mixer thing but be sure its a super powerful motor or it will burn up. You can also use the food processor to get air out 🙂

      Reply
  8. elsi says

    January 14, 2016 at 9:50 am

    Thanks Sharon.

    Reply
    • Sharon Zambito says

      January 14, 2016 at 9:35 pm

      you are welcome!

      Reply
  9. Cymbeline says

    February 14, 2016 at 6:35 am

    How long can you keep the buttercream?

    Reply
    • Sharon Zambito says

      February 15, 2016 at 5:02 am

      American is good at room temp for 2 weeks or so, and fridge and deep freeze much longer. Meringue BC’s are good at room temp for 1-3 days, depending upon the kind made, and fridge life is about 5 days or so and can be frozen for about 2 months.

      Reply
  10. Robin says

    March 30, 2016 at 2:38 pm

    Was curious if this recipe can be adjusted for smaller batches? Most cakes I bake only require 2 cups to 2 pounds to ice. I know I could freeze, but I prefer to make as needed.

    Reply
    • Sharon Zambito says

      March 30, 2016 at 6:45 pm

      You can but it won’t be airless. The technique of filling the bowl is what makes it airless 🙂

      Reply
      • Robin says

        March 31, 2016 at 1:42 am

        Thanks so much!!

        Reply
  11. Lourdes says

    September 2, 2016 at 12:10 pm

    Hi! Thanks for sharing your recipes! I wants to know if can be made buttercream flowers using your american buttercream? It will crust? Thanks!

    Reply
    • Sharon Zambito says

      September 3, 2016 at 2:15 am

      yes!!

      Reply
  12. Ashley says

    September 20, 2016 at 3:49 am

    Have you used the new Russian style decorating tips? Specifically the ruffle tips? My first attempt at using the tips my ABC icing was much too soft and my Ruffles fell. Not to mention I’m not much a fan of ABC taste. Do you think SMBC is stable enough to hold Ruffles on the side of a cake? I’ve yet to venture into the meringue BC’s. Like with many others, they are intimidating!!

    Reply
    • Sharon Zambito says

      September 20, 2016 at 8:45 pm

      The Russian tips do work with meringue buttercreams 🙂

      Reply
  13. Shamina says

    October 24, 2016 at 9:29 am

    Thanks for sharing. I must try all the recipes

    Reply
  14. Emanul says

    September 15, 2017 at 6:08 pm

    do you have a recipe for No shortening SMBC

    Reply
    • Sharon Zambito says

      October 3, 2017 at 2:24 am

      most SMBC recipes on the internet are all butter 🙂

      Reply

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Sharon Zambito

Sharon Zambito

An RN turned SAHM turned cake maniac. Owner of SugarEd Productions Online School. Join me for some caking, baking, and all around sweet fun :)

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