Buttercream

Buttercream

Is a type of frosting or icing commonly used to decorate cakes, cupcakes, and other desserts. It is made primarily from butter and sugar, whipped together to create a smooth, creamy, and light texture. There are several types of buttercream, each with its own unique characteristics and preparation methods:

• American Buttercream: The simplest and most common type, made by creaming butter and powdered sugar together until light and fluffy. It often includes a small amount of milk or cream and vanilla extract for flavor.
• Swiss Meringue Buttercream: Made by heating egg whites and sugar together, then whipping them into a meringue. Softened butter is then added, resulting in a smooth and silky texture.
• Italian Meringue Buttercream: Similar to Swiss meringue but made by pouring hot sugar syrup into whipped egg whites, creating a more stable meringue before adding butter.
• French Buttercream: Made with egg yolks instead of egg whites. A hot sugar syrup is whipped into the yolks, creating a rich and custard-like buttercream when butter is added.
• German Buttercream: Made by combining a pastry cream (custard) base with butter, resulting in a creamy and slightly dense buttercream.

Origin:

Buttercream likely originated in Europe, tied to the evolution of cake decorating and baking techniques. As sugar became more refined and affordable in the 17th and 18th centuries, bakers began creating various frostings. Recipes resembling modern buttercream appeared in 19th-century cookbooks. French pastry chefs played a significant role in its development, influencing its spread. As European baking traditions spread globally, buttercream became a staple, especially in American baking by the 20th century.

Buttercream is highly versatile and can be flavoured with various extracts, fruit purees, chocolate, or other ingredients to suit different tastes and dessert styles.

Here is a straightforward chocolate buttercream recipe using the Swiss meringue method.

Ingredients:

• 300g butter
• 200g sugar
• 100g egg whites
• 200g melted dark chocolate

Preparation:

Heat the egg whites and sugar: In a bowl set over a Bain Marie, whisk together the egg whites and sugar. Continue whisking until the sugar has dissolved and the mixture reaches 72°C..

Whisk: Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the meringue cools and begins to form stiff peaks.

Add the butter: cut the butter in even cubes still slightly chilled With the mixer on medium speed, add the butter a few pieces at a time, allowing each addition to incorporate fully before adding the next. Continue to beat until the buttercream is smooth and silky.

Flavour and season: Add a dash of vanilla paste a pinch of salt and melted chocolate. Mix until well combined.

Storage: Pack into an airtight container and refrigerate. I tend to make it prior to use then re whip. By setting and rewhipping knocks out any unwanted air bubbles to give you a smooth bubble free buttercream. This can also be frozen and defrosted and rewhipped. NOTE: buttercream will spilt. Once it splits; continue whipping with a paddle attachment until smooth.

I personally prefer the Swiss buttercream method as it produces a silky, smooth buttercream that is less sweet and more stable than other types, making it ideal for all types of cake decorating.