Buttercream is also called butter frosting or butter icing. It is used mainly for decorating, coating, or filling cakes. The main ingredients are some kinds of sugar and butter.
Buttercream is typically flavored with Vanilla. It can also include other flavors such as fruits, chocolate, and other extracts. When used for decorating cakes, it is typical to add food coloring to this frosting. It can be spread or piped in decorative shapes and patterns.
Cake decorating courses teach that when it comes to frosting, buttercream serves as the baker’s best friend. Sugary, rich and creamy, it feels like silk on the tongue but is stiff enough for holding. It serves as the structural glue which holds your delicious masterpiece together, with an artful finishing touch.
The three main kinds of buttercream are American, German and Swiss meringue. Basic tips for all are as follows:
Use ingredients at room temperature. Eggs will whip up in a better way, and ingredients for flavoring tend to maintain the texture of the buttercream that has been made.
Note the texture of the butter. It should be as soft to break off pieces but not extra greasy on the exterior. In case it is too soft, the butter will curdle and separate. If too cold, it will be lumpy. To fix this, you can remove around half cup of the buttercream and microwave in intervals of 10 seconds till it is warm. Pour again into the mixer bowl and combine by whipping. This warmth will help the butter to combine well.
German buttercream and Swiss meringue can become soupy, curdled and separate during the process of mixing. This can be fixed by continual mixing.
For right storage, buttercream can be made and stored in the fridge for a week in an air-tight dish. Before using, allow it to come to room temperature and re-whip briefly.
Its composition is Butter + milk or heavy whipping cream +confectioner’s sugar. It is possibly the best buttercream to master. Sugar and butter are creamed till they can be spread. Milk or cream provides a silky texture, but this frosting is thicker and firmer than others. But this buttercream cannot hold in warm weather and must be used in a day. Some of the best options for this buttercream cake design are stars and swirls.
It is composed of Pastry cream + butter. This less-known kind of buttercream features an attractive yellow tint, is softer than others, and is light in taste and texture. Because of the use of pastry cream, it is quite easy to infuse flavors like herbs, tea or coffee in the milk.
It is important to leave sufficient time for the pastry cream in the frosting to cool. This can be accomplished by making it in advance. It can be refrigerated and stirred occasionally or kept in an ice bath. The frosting can be used to make a ring around a layer cake or pipe a shell design.
Swiss meringue buttercream
It is composed of Swiss meringue + butter. It is easy and quick to make, holds properly in warm weather, and can be used for intricate designs of frosting. Thanks to its light texture, it is ideal for frosting and building-layer cakes. It is also whiter than others, so it is good for coloring.
For an Ombre impact, divide the frosting into three portions and colour these into light pink, dark pink, and white. Use a spatula to create an Ombre effect by spreading the bottom with dark pink, the middle with light pink, and the top with white buttercream. You can create a great design with swirls and ruffles.
In sum, buttercream icing is an attractive and delicious way to decorate and fill cakes. You can opt for either Swiss, American, or German buttercream as per your taste and liking.