Buttercreams

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

1. Simple buttercreams are made by creaming together fat and confectioners’ sugar to the desired consistency and lightness. A small quantity of egg whites, yolks, or whole eggs may be whipped in. Pasteurized eggs should be used for safety. Some formulas also include nonfat milk solids.

   Decorator’s buttercream (sometimes called rose paste) is used for making flowers and other cake decorations. It is creamed only a little, at low speed, as too much air beaten into it would make it unable to hold delicate shapes. Because shortening has a higher melting point than butter, it is often used as the only fat in decorator’s buttercream to give maximum stability to the finished décor. However, a little butter may be included to improve the flavor when possible.

2. Meringue-type buttercreams are a mixture of butter and meringue. These are very light icings. The most frequently made of these kinds of buttercreams is Italian buttercream, made with Italian meringue. Swiss meringue can also be used as the base for buttercream.
3. French buttercreams are prepared by beating a boiling syrup into beaten egg yolks and whipping to a light foam. Soft butter is then whipped in. These are very rich, light icings.
4. Pastry cream–type buttercream, in its simplest form, is made by mixing together equal parts thick pastry cream and softened butter. If more sweetness is desired, mix in sifted confectioners’ sugar. The recipe included in this chapter (Vanilla Cream) contains a lower proportion of butter than usual. To give it the necessary body, a little gelatin is added.
5. Fondant-type buttercream is simple to make with only a few ingredients on hand. Simply cream together equal parts fondant and butter. Flavor as desired.