Swiss buttercream

Discover five types of buttercream frosting to find the best fit for your cake. Buttercream frosting is not only delicious, but it’s also incredibly versatile. But not all types of buttercream are swiss buttercream equal. While all of these homemade frostings start with butter and sugar, the method and texture vary between the main types of buttercream: American, French, Swiss, Italian and German.

All are delicious, but you’ll find that certain varieties suit your sweets better than others. American buttercream frosting is the easiest and most common buttercream frosting—and the quickest to make. It’s often used in a piping bag for decorating cakes. This frosting is known for its sweet, rich flavor, but it can easily be changed by adding vanilla, almond, lemon or even mint extract. It’s made with three basic ingredients: butter, confectioners’ sugar and milk.

The butter is beaten until creamy and smooth, the sugar is added to thicken it and the milk plays a role in its smooth texture. Editor’s Tip: Ever wonder why buttercream frosting becomes crusty? It’s because the milk tends to evaporate. A common fix for this issue is to add a tiny bit of light corn syrup into the mix. How to store: American buttercream frosting can be left out at room temperature on a cake, or in a storage container, for up to three days.

CATEGORIES Protein Meal