Monday, January 2, 2012


Buttercream is one of my favorites when it comes to frostings for cakes especially cupcakes. Isn't it just enticing to see a perfect swirl of buttercream on top of any cupcake?
Buttercream from the name itself is literally composed of salt, eggs, butter and confectioner's sugar mixed until it reaches a desired consistency or what bakers say spreadable consistency. You may add flavorings you desire like vanilla flavorings or chocolate, or even make alterations like using half butter and half lard or shortening. Changing the mixture sometimes appear necessary when you consider the outdoor temperature.We know butter cannot withstand heat unlike lard and shortening which has relatively higher melting point than butter.
There are lots of types of buttercream recipes you can choose from and for me, my palate will always be the master for picking!
Basic or American buttercream omits the egg ingredient from the buttercream recipe mainly because of the widespread of Salmonella Enteritidis brought by eggs in the US and Canada resulting in large fatality rate.Since then, Americans sticked to just butter, sugar and salt. Although some people prefer shortening and lard not only for its ability to wothstand warm weather but because it also gives the buttercream an ivory white color. I have been asking if buttercream will always have the gritty texture?  The answer is YES!
Swiss Meringue Buttercream on the other hand, is made by whisking egg whites and granulated sugar over a pot of simmering water until it reaches 140°F (60°C). . The butter is added after beating it to stiff peaks. It may look curdled at first but don't give up just continue to mix and it will turn out just fine. This type is light to taste and has a satiny texture that I love.
Italian Meringue Buttercream is almost the same as the Swiss but more complex.Here, sugar syrup 244°F (177°C). is poured over whisked egg whites at soft peak stage and mixing it at highest speed until it reaches stiff peak stage.Then, butter is added the same way with the Swiss Meringue Buttercream.
French Meringue Buttercream differs from the Swiss and Italian versions because it uses whole eggs rather than just whites. This gives the buttercream a yellow color. The yolks shorten the shelf life, and French buttercream should not be stored at room temperature.

Overall, my top buttercream is the swiss meringue buttercream. It is not as complicated as italian meringue and its the least sweet of all the types.

Hope you enjoyed my first ever foodie blog. Comments are appreciated! <3 Much love!

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