Three Types of Buttercreams that Taste Great

What is the best Buttercream Icing? Do you love buttercream? Or do you want something creamy, dreamy, and a little different? I will show you three buttercream icings that I simply Love.

They all have one thing in common, eggs, sugar, and butter, unlike traditional buttercream that uses butter or shortening and powdered sugar. These are creamier and oh-so-fluffy and delicious.

If you are a beginner at making buttercream it can be a little tricky to master. The key to making these buttercreams is patience, time, and temperature. Take your time and you will be a pro in no time.

Swiss Meringue and Italian Buttercream are very similar. This icing starts with a meringue and whips with butter for a light fluffy texture. Swiss and Italian Meringue buttercream are great for decorating and piping.

French Buttercream is made with sugar syrup, egg yolks and butter whipped together for a custard-like texture. It can be flavored with extracts or flavors such as amaretto or coffee. French Buttercream is ideal for covering a cake and piping.

German Buttercream starts with pastry cream and whips with butter to create a buttercream that is creamy and fluffy. This icing can be flavored is great for layer cakes and can be piped.

One more thing these buttercreams share is they are made with eggs, and butter and can be refrigerated for up to 7 days. When using take it out of the refrigerator and let warm up, beating it with a mixer to add the volume back. I do not recommend using these three buttercreams in hot weather or where there is no air conditioning.

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