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| Alternative names | Butter Icing |
|---|---|
| Type | Icing orfilling |
| Main ingredients | Fats (usuallybutter; sometimeslard ormargarine),powdered sugar |
Buttercream, also referred to asbuttericing orbutter frosting, is used for eitherfilling, coating ordecoratingcakes. The main ingredients arebutter and some type ofsugar.
Buttercream is commonly flavored withvanilla. Other common flavors arechocolate, fruits, and other liquid extracts.Food coloring is commonly added if the buttercream is being used as decoration. Buttercream can be piped or spread in decorative patterns and shapes.
Mock cream or buttercream is a simple buttercream made bycreaming togetherbutter andpowdered sugar to the desired consistency and lightness. Some or all of the butter can be replaced withmargarine, orshortening.[1][2][failed verification] A small amount ofmilk orcream is added to adjust the texture. Usually twice as much sugar as butter by weight is used. Some recipes also call forpowdered milk or meringue powder.
Compared to other types of buttercream, American buttercream has fewer ingredients, and is quicker and easier to make.[3] It is also sweeter because of the high amount of sugar.[3] Because it does not have an egg or cooked base, it is more stable and melts less easily in warm temperatures.[1]
Meringue buttercream is made by beating softened butter with either Italian or Swissmeringue until the mixture is emulsified and light.[1][4][5] The meringue must be cooled to room temperature in order not to melt the butter (which has a variable melting point below 35 °C (95 °F))[6] as it is subsequently beaten in.
The meringue gives buttercream a structure that is more stable in warm temperatures.[1]
Swiss meringue is made by heatinggranulated sugar andegg whites until the sugar dissolves, then whipping it until it forms a meringue. The meringue is then whipped with butter and flavorings.
Italian meringue is made by drizzling a hot sugar syrup into already whipped egg whites while continuing to whip.[7] The meringue is then whipped with butter and flavorings.
Ermine frosting is also known as boiled milk frosting or cooked flour frosting. It is made by cookingflour and milk until it becomes a thick paste orroux.[8] The cooked milk mixture is then beaten with butter until light.
Ermine frosting is considered to be old-fashioned, and is less common than other types of buttercream. It is less sweet and has a texture similar towhipped cream.[8][9] Traditionally, ermine frosting was used to frostred velvet cake.[9]
French buttercream (also known aspâte à bombe–based buttercream or common buttercream) is made with whipped egg yolks.[10][11]
Custard-based buttercream, also known as German buttercream orcrème mousseline,[12] is prepared by beating togetherpastry cream and softened butter, and may be additionally sweetened with extraconfectioners' sugar.[1][13]
