About Buttercream

Crème au Beurre

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Buttercream is a suitable filling or frosting for génoise as well as many other cakes.

There are three types of buttercream:
  • Classic buttercream (or pâte à bombe buttercream): Soft-ball sugar is poured into whipped egg yolks and then combined with a large quantity of unsalted butter.
  • Italian meringue buttercream: Soft-ball sugar is poured into whipped egg whites and the resulting meringue is combined with a large quantity of unsalted butter.
  • Crème mousseline: Pastry cream is beaten into a large quantity of unsalted butter.