Buttercream icing for cake

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Some of this article’s listed sources may not be reliable. Please help this article by looking for better, more reliable sources. Unreliable citations may be challenged or deleted. Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. Buttercream is commonly flavored with vanilla.

Other common flavors are chocolate, 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 by creaming together butter and powdered sugar to the desired consistency and lightness. Some or all of the butter can be replaced with margarine, or shortening.

Compared to other types of buttercream, American buttercream has fewer ingredients, and is quicker and easier to make. It is also sweeter because of the high amount of sugar. Because it does not have an egg or cooked base, it is less stable and melts easily in warm temperatures. A layered pound cake with an outermost layer of uncolored buttercream. Meringue buttercream is made by beating softened butter with either Italian or Swiss meringue until the mixture is emulsified and light.

The meringue gives buttercream a structure that is more stable in warm temperatures. Swiss meringue is made by heating granulated sugar and egg 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.