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30 Comments
flygirl
February 18, 2022
Thank you for explaining the different types of frostings. I have always made the American Buttercream, but lately I’ve been told it’s too sweet. My friend is having a 70th Birthday Party and I’m looking for a better tasting Buttercream. I have tried making the Swiss, but it tasted too greasy and had a completely different texture. Do you have any suggestions for a Buttercream that’s not too sweet and a nice texture similar to the American Bittercream?
Meaghan B.
April 21, 2019
Your instructions for Swiss Buttercream don’t say when to incorporate vanilla. I’m assuming at the end?
Teresa R.
March 11, 2019
Which of these 6 are most like the light frosting on store bought cakes? I have tried Italian Buttercream. It seemed too soft for decorating a cake.
smonfor
March 11, 2019
I love the Italian and the Swiss -for flavor and texture they are virtually identical, IMHO. You do have to use HIGH quality butter and if you feel it is soft, just add a bit more or nip it in the fridge for a bit.
Sean K.
February 23, 2019
Thank you for this straightforward recipe comparison. I am about to make French BC for the first time, and I think your recipe looks great. I am going to try them all, so I will let you know of my successes, or failures. Thank you again! I will post pics and a review of how I did when it is all done.
Meg I.
June 18, 2017
I made the Italian butter cream, and it seemed to come out okay. Its light and fluffy but when u spread it, its full of air pockets! What did I do wrong?? Its impossible to get a smooth surface with it :( I need suggestions fast! I have to frost a wedding cake in a month.
Erin J.
June 18, 2017
Hi Meg, you can try two things. Once you've fully mixed the buttercream, switch to the paddle attachment for 1-2 minutes at the end - this helps get rid of excess air pockets formed by aerating the egg whites. Another suggestion is to use a kitchen torch to apply a little heat to the side of the mixing bowl while you use the paddle. The best way to get a smoother surface is to have frosting the texture of mayo - if your buttercream was on the cool side, it can be hard to get it smooth. Warming it up just a smidge makes icing a dream!
Meg I.
June 18, 2017
OK. I'll try warming it, dont have a KitchenAid so no paddle. I use an old 1960s Oster. Thanks!!
Kelley P.
July 18, 2018
I know this was a year ago, but I just want to add a note for anyone in the future to have the same questions... The air that is incorporated while mixing is what makes this type of buttercream super light and "airy". To obtain smooth edges, try heating a pot of water and placing your metal cake spatula in it, once its hot, wipe the blade of excess water and quickly smooth out icing. repeat this process for the whole cake, reheating blade as needed. Good luck.
Nataly
October 21, 2018
besides american buttercream, what would you use with food coloring and is any of these good to be stored in the freezer.?
Yasmine B.
January 25, 2022
The German and pudding buttercreams are NOT good for freezing. This is due to the starch which they contain. French buttercream freezes beautifully. In fact, if you have too much, you can always freeze the leftover buttercream for later use (cookies, cupcakes, etc.)
GritHippie
May 19, 2017
Great rundown, thanks! Anyone know which ones need to be refrigerated after being applied? IE can cupcakes sit out for a few days?
nancy E.
February 23, 2017
An excellent article that answers many questions. You didn't once tell us we were doing anything "All Wrong" I appreciate that. Keep it up
Kerri B.
February 22, 2017
Which would you suggest for decorating a drip cake with? I typically use american buttercream but I'm wanting to learn more.
slock
July 27, 2016
I recently had eclairs from Tartine. I tried to recreate them but the filling was a bit off using the recipe I found. So I'm thinking that the pudding version of butter cream (here) would be more similar. Can anyone confirm? They were the best eclairs I've ever had but are 11 hours away by car. ☹️
Serena
August 19, 2019
I have the Tartine cookbook, and for the eclairs, they fill them with pastry cream made with whole eggs instead of just yolks, which results in a lighter cream. Alternately, I've seen some bakers fill their pate a choux pastries with German buttercream.
Teresa F.
July 11, 2016
I do think that the descriptions are done well here. Although, I do want to caution fellow bakers that if you do go with a Swiss or Italian buttercream icing, the resulting shades of colors will be different than expected if you were to color American buttercream
enbell
July 11, 2016
I really appreciate this article. You explained each variation clearly and concisely. The steps are simple and easy to follow. Thank you!!
lynn
June 26, 2016
Some of us do not facebook. How about using an email link when we want to share as well?
Laura415
June 18, 2016
I find the Swiss style to be the easiest one to make and I freeze extra for use later. It's great to have a cream cheese Swiss buttercream frosting in the freezer waiting when ever it's needed. Thaw in the fridge. Warm on the counter until spreadable. Works every time.
smonfor
April 25, 2016
Which one is best under fondant?
Teresa F.
July 11, 2016
I would recommend American buttercream because out of all of them, it is the "sturdiest" to support the fondant. Technically, one could use vegetable shortening instead of the butter and add butter flavor to the American buttercream recipe if you want a very stiff frosting.
Whitney
March 3, 2017
That makes sense because American buttercream is a lot like English buttercream.
Laura415
March 12, 2019
This also makes sense because fondant doesn't taste great so I would use an American buttercream flavored highly to help make the fondant taste better if people eat it.
Jovet
March 21, 2016
Really well done article! Thanks! I will have to try some of these types and see which I prefer.
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