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Ingredients
- American:
- to to a great frosting to use for simple recipes, but I do find it especially sweet, so I tend to only use it in places where there’s a single smear of frosting (like atop a cupcake or a single layer cake).
- 3 about 3 cups
- 8 8 8 ounces (1 cup) unsalted butter, at room temperature
- 1 1 1 pound confectioners' sugar, sifted
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- 2 2 2 ounces (1/4 cup) milk or heavy cream, at room temperature
- Swiss Buttercream:
- to to is very light in texture, making it a great choice for layer cakes. It’s also relatively white in color, making it one of the best choices if you’re looking to add color to your frosting.
- 4 about 4 cups
- 6 6 4 ounces (about 4 large) egg whites
- 12 12 3/4 1 (1 3/4 cup minus 1 tablespoon) sugar
- 1 1 1 pound (2 cups) unsalted butter, at room temperature
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- Italian Buttercream:
- 4 about 4 cups
- 6 6 4 ounces (about 4 large) egg whites
- 12 12 3/4 1 (1 3/4 cup minus 1 tablespoon) sugar
- 6 6 6 ounces (3/4 cup) water
- 1 1 1 pound (2 cups) unsalted butter, at room temperature
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- French Buttercream:
- to to is delicious. It’s rich enough to stand on its own in smaller quantities but light and airy enough to be used for layer cakes. However, its pale yellow hue doesn’t make it great for tinting, so I usually go au natural for this one.
- 4 about 4 cups
- 6 6 3 ounces (about 3 large) eggs
- 6 6 12 ounces (about 12 large) egg yolks
- 14 14 14 ounces (2 cups) sugar
- 4 4 4 ounces (1/2 cup) water
- 18 18 2 ounces (2 cups plus 2 tablespoons) unsalted butter, at room temperature
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- German Buttercream:
- 4 about 4 cups
- For the pastry cream:
- 9 1/2 9 1/2 3 ounces (1 cup plus 3 tablespoons) whole milk
- 3 1/2 3 1/2 1/2 ounces (1/2 cup) granulated sugar, divided
- 1 1 1 ounce (1/4 cup) cornstarch
- 4 4 2 ounces (about 2 large) eggs
- 1 1 1 ounce (2 tablespoons) unsalted butter, at room temperature
- For the final buttercream:
- 1 1 1 pound (2 cups) unsalted butter, at room temperature
- 4 4 4 ounces (1 cup) confectioners' sugar, sifted
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- Pudding Style Buttercream:
- 3 about 3 cups
- 8 8 8 ounces (1 cup) whole milk
- 8 8 2 ounces (1 cup plus 2 tablespoons) sugar, divided
- 1 1/2 1 1/2 1/2 ounces (1/3 cup) all-purpose flour
- 8 8 8 ounces (1 cup) unsalted butter
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
Details
Adapted from food52.com
Preparation
Step 1
American:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat room temperature butter until light and smooth, 1 to 2 minutes.
2. Gradually add the confectioners' sugar (to prevent it exploding upward when you turn on the mixer), and mix on medium-low speed to combine. Once all the sugar is added, raise speed to medium-high and cream until light and fluffy, 4 to 5 minutes.
3. Add vanilla extract or other flavoring and mix to combine. If using milk or cream, pour it in and mix just until incorporated. The buttercream can be used immediately or refrigerated in an airtight container.
Swiss:
1. Prepare an electric mixer by fitting it with the whip attachment. Bring a medium pot filled with a few inches of water to a gentle simmer.
2. Combine the egg whites and sugar in the bowl of an electric mixer, and place over the pot of water. Heat, stirring constantly so the eggs don’t scramble, until the mixture reads 160° F on a thermometer.
3. When the egg and sugar mixture has come to temperature, transfer the bowl to the mixer. Whip on high speed until the mixture reaches stiff peaks and the bowl is no longer noticeably warm to the touch. The meringue should be smooth and glossy, not clumpy or dry.
4. While the mixer is running, gradually add room temperature butter in 1/2-tablespoon chunks. Continue adding and mixing until all of the butter is incorporated and the buttercream is light and smooth. If the buttercream looks curdled or separated, continue whipping for a few minutes—it should come together.
5. Beat in the vanilla and mix to combine. The buttercream can be used immediately or refrigerated in an airtight container.
Italian:
1. Place the egg whites in the bowl of an electric mixer fitted with the whip attachment.
2. Combine the sugar and water in a medium pot and stir over medium heat until it comes to a boil. When it begins to boil, stop stirring and attach a candy thermometer to the pot (if any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water). Continue to cook the syrup until it reaches 240° F (final desired temperature).
3. As soon as the sugar hits 230° F, begin whipping the egg whites on medium-high speed. The goal is to have the egg whites at soft peaks when the sugar reaches the 240° F.
4. With the mixer running, add the sugar syrup in a slow, steady stream. Continue to whip on high speed until the mixture reaches stiff peaks and the bowl is no longer noticeably warm to the touch. The meringue should be smooth and glossy, not clumpy or dry.
5. With the mixer still running, gradually add room temperature butter in 1/2-tablespoon chunks. Continue adding and mixing until all of the butter is incorporated and the buttercream is light and smooth.
6. Beat in the vanilla and mix to combine. The buttercream can be used immediately or refrigerated in an airtight container.
French:
1. Place the eggs and egg yolks in the bowl of an electric mixer fitted with the whip attachment.
2. Combine the sugar and water in a medium pot and stir over medium heat until it comes to a boil. When it begins to boil, stop stirring and attach a candy thermometer to the pot (if any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water). Continue to cook the syrup until it reaches 240° F (final desired temperature).
3. As soon as the sugar syrup hits 230° F, begin whipping the eggs and yolks on medium-high speed. The goal is to have the egg mixture become pale yellow and thick by the time the sugar reaches the 240° F.
4. With the mixer running, add the sugar syrup in a slow, steady stream Continue to whip on high speed until the mixture is pale and very thick and the bowl is no longer noticeably warm to the touch.
5. With the mixer running, gradually add room-temperature butter in 1/2 tablespoon chunks to the mixer. Continue adding and mixing until all of the butter is added and the buttercream is light and smooth.
6. Beat in the vanilla and mix to combine. The buttercream can be used immediately or refrigerated in an airtight container.
German:
1. In a small pot, bring the milk and half of the sugar to a simmer over medium heat. While the milk heats, whisk the remaining sugar with the cornstarch. Place the eggs in a medium, heat-safe bowl.
2. When the milk is hot, whisk the sugar/cornstarch mixture into the eggs to fully combine. Gradually add the milk to the egg mixture in a slow, steady stream, whisking constantly. Don't dump the milk in too fast, or you risk scrambling the eggs!
3. Return the mixture to the pot and cook until the mixture comes to a boil—large bubbles should emerge from the center of the pot. Remove the pot from the heat and mix in the 2 tablespoons of butter.
4. Transfer the pastry cream to a shallow bowl and cover directly with plastic wrap. Chill the pastry cream in the refrigerator for at least 1 hour.
5. Transfer the cooled pastry cream to the bowl of an electric mixer fitted with the whisk attachment, and whip for 1 to 2 minutes, to aerate. While the mixer is running, gradually add room temperature butter in 1/2-tablespoon chunks. Continue adding and mixing until all of the butter is added and the buttercream is light and smooth.
6. Beat in the powdered sugar and vanilla, mix to combine. The buttercream can be used immediately or refrigerated in an airtight container.
Pudding Style:
1. In a small pot, bring the milk (or other liquid) and half the sugar to a simmer over medium heat. In a small heat-safe bowl, whisk the remaining sugar and flour to combine.
2. When the milk is hot, pour a small amount into the flour mixture, whisking constantly. Return the mixture to the pot of milk and whisk thoroughly. Continue to cook over medium-low heat until the mixture comes to a boil—large bubbles should emerge from the center of the pot.
3. Remove the pot from the heat and transfer to a shallow bowl. Cover directly with plastic wrap, and chill in the refrigerator for at least 1 hour.
4. Transfer the cooled pudding to the bowl of an electric mixer fitted with the whisk attachment and whip for 1 to 2 minutes to aerate. With the mixer running, gradually add room-temperature butter in 1/2-tablespoon chunks. Continue adding and mixing until all of the butter is added and the buttercream is light and smooth.
5. Beat in the vanilla and mix to combine. The buttercream can be used immediately or refrigerated in an airtight container.
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