Hi ya’ll! Today, I wanted to talk to you all about buttercreams, and if it REALLY matters which one you use.
The answer: No, It doesn’t!
There are all different kinds of buttercreams out there, and as with most things in life: it’s all about choices. Let’s discuss a few of the popular ones here!
American Buttercream– This buttercream is perhaps the most popular in our country. This type of icing is made by combining shortening or butter (or a combo of the 2) with powdered sugar, and mixing until it forms into a creamy spreadable consistency. It is delicious, and sweet! Most ABC recipes form what we call a “crust”. That is, it gets a bit of a “shell” on the surface. This makes smoothing a DREAM with things like paper towels, or any other smooth surface (within reason!). My famous buttercream recipe falls in this category, and I’ve got a great in-depth video here on the site showing how to make it. A con to this recipe, is that some people find this recipe to be very sweet.
Here’s the video on making American Buttercream:
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Next Buttercream Type:
Swiss/Italian Meringue Buttercream– I decided to combine these two because the final product is more or less the same. The difference comes in the preparation of the meringue. Swiss Meringue BC is made by whisking egg whites and sugar until the mixture has reached 160 degrees, and whipping the egg white to stiff peaks. Italian Meringue BC is made by cooking a sugar syrup to 245 degrees and pouring it into egg whites and whipping to stiff peaks. This buttercream is a great alternative for those clients or family members who prefer something that is a little less sweet. This buttercream does not form a crust, so a popular smoothing method here is using what we cal the “hot knife” or “hot scraper” method. However, this buttercream can be less stable in heat. Butter melts at a lower temperature than shortening, making American BC a great recipe to use in hot and humid climates! Another con to this particular recipe, is that it does not color a well as American Buttercream due to the low sugar content.
My suggestion would be to try both of the recipes, and see what you like best! There is no right or wrong when it comes to choosing a buttercream! In fact, many people don’t choose. There are places for BOTH of these buttercreams in your icing arsenal! No matter what recipe you decide you like best, be sure to check out our videos on applying buttercream in our website.
Happy Caking!
Sharon
I am having SUCH a temporary issue with Satin Icing fondant. My studio is in Las Vegas Nv. I have called the company and Know it is probably something I am not doing. It creates elephant skin SUPER fast. I have tried sooooo many things do you have a step by step of how you do fondant without this issue. I call it Temporary because the belief I hold is that there is always a solution, no matter what it is, I just have to find it. HEEEEEEEE I really appreciate your blog and look forward to your reply. I have been decorating for 28 years and just in the last 3 years started working with fondant. This is how I do it. Fill cake, crumb coat it b/c place in fridge sometimes, not always have done it both ways and with the same results, roll out fondant, put a plastic wrap over it TIGHTLY no air that I can see or feel between the wrap and fondant. I have even done it with out this step with same results, Pull cake out of fridge. b/c once more and then flip the fondant over my rolling pin and place over iced cake. It Instantly forms elephant skin, and looses that beautiful smooth look. I have tried putting cake in freezer, while I roll out fondant so I don’t even wrap it at that point, I have tried Crisco, I have 2 azect matts. I just resently bought sweetwise matt to try that. I am soooooo frustrated. Also when put filling in the cakes how would you suggest getting the air out of the cake. I would like to know what you would suggest. I have heard books being placed on the top of the cake to let the air out. I guess that is my next step. Ifeel like I am rambling I really wish I could get this , Maybe my cake recipe is to soft? could that be the issue perhaps. I am going to give your recipe a try. What would you suggest to use as a dam to keep the filling in the cake? Respectfully,
Darlene
I suggest not using Satin Ice 🙂 Try Fondx or Renshaw. That’s a big part of the problem as far as the fondant issues 🙂