Buttercream

Buttercream icings are light, smooth mixtures of fat and confectioners’ sugar. They may also contain eggs to increase their smoothness or lightness. These popular icings are used for many kinds of cake. They are easily flavored and colored to suit a variety of purposes.

1. Simple buttercreams are made by creaming together fat and sugar to the desired consistency and lightness. A small quantity of egg whites may be whipped in.

   Decorator’s buttercream is a simple buttercream used for making flowers and other cake decorations. It is creamed only a little because if too much air is beaten in, it would not be able to hold delicate shapes.

2. Meringue-type buttercreams are prepared by first beating egg whites and adding a boiling syrup or just sugar. Soft butter is then mixed into the meringue. This is a very light, smooth icing.
3. French buttercreams are similar to the meringue type, but the foam is made with egg yolks (and, sometimes, whole eggs) and boiling syrup. This is a very rich, light icing.