Been running a cake business from home for a few years now. I've never made American buttercream since it's too sweet. I make both SMB and German at the same time since it uses the entire egg and no wastage and then I freeze the batches when it's all completed. SMB is perfect for piping designs and German just has a great taste to it so depending on what the decoration calls for I'm happy to switch between these two. I have tried Ermine and Italian and more recently Russian but the SMB and German are my go to frostings.
I also don't like sweet buttercream but I use salted butter and it cuts that sweet taste to it and now compliments the cake flavor I make! So I only make American Buttercream i've never tried the others
As a American I hate buttcream for that reason I always found it grossly too sweet but now that I know their is multiple butter creams I will give it a try again
I also dislike American buttercream, but I understand why it's so often used. It's stable and beginner-friendly. So I've been practicing with other buttercreams and frostings to see if I can find something I like!
Sugarologie has an american dreamy buttercream that replaces some of the sugar with corn syrup, and it really turns out great! I would definitely recommend it as an easy alternative. It’s less sweet than a regular american buttercream too.
Hello from Germany! Our buttercream isn‘t just one type. I know many different recipes. But the custard one is light and sweet. I love your videos and now I can‘t wait to see you try German Buttercreme ;)
I LOVE buttercream. I didn't know there are so many types. I think mine is just plain American buttercream. My husband laughed at me because the cake below the buttercream is irrelevant. The cake is just the "delivery system"for the buttercream to my mouth. :)
I’m so bad with this, But I do this with cream cheese icing, I make a batch usually double and freeze it. usually I’ll make something like triple recipe lemon squares, using just a slightly larger pan size then I do with a single recipe, so they are really thick. I love a thick shortbread base especially. And when it’s still warm I add a couple ice cream scoops of the cold cream cheese icing.Boy it’s heaven. I really add it to any sweet deserts lol or I eat it like a small bowl of ice cream, just soooooo much better :))🤭 Yes. I need help Stat 🤷🏼♀️🤭🤪♥️🇨🇦
I grew up with ermine buttercream as the staple for cakes and cupcakes but we always called it "cooked frosting." It wasn't until recently that I learned that it had a name!
@@AskAgainL8ter yes! Most are WAY too sweet, though I make a combo of cream cheese/butter and cooked frosting that even holds up well in heat and isn't overly sweet, and even make both with Monk fruit sugar when serving it to diabetics.
As a pastry chef by trade with Celiac Disease, Ermine buttercream is a flat out NO! I'm so intrigued by it, but for the Celiac an gluten-free community, it's just a big fat NO! sadly.
I love watching your cake decorating videos, I live vicariously through them because, although I love cake decorating I hate making buttercream. If I can find a way to decorate with anything else I will. So thankyou for making your beautiful cakes. I would like to add cream cheese/buttercream hybrid to the list of buttercreams you should try 😊
Not a baker or cake decorator, but I had to make some sort of frosting in high school home economics. (USA) The recipe included a large amount of shortening. I’d never seen shortening before, and I didn’t eat store bought cake for several years afterward. I’m curious about the different kinds of buttercream now. I did actually enjoy the piping part of the class. 🤔
My mother always made red velvet cake with ermine frosting instead of the ‘normal’ cream cheese, and it’s still the last thing I’d want to eat before dying.
I'd love to see your hybrid recipe! I was forever changed when i went from American buttercream to Swiss! I love a mock Swiss meringue buttercream. Italian meringue is nice too but i don't like having to pour in the hot syrup. Russian buttercream is tasty and easy. But SMB is my favorite!
Sugarologie, here on RU-vid, has a video comparing 8 types of buttercream. She's a scientist so she does proper tests for comparison. Love her videos, so informative and she has a soothing voice lol
I actually didn’t know this 😮 I’m a whipped icing type of lady due to the light airy not so sweet goodness lol. My husband’s family all loves buttercream but will buy a few whipped icing cupcakes for me ❤ I wonder how I could like taste test the different types of buttercream 🧐
I made Italian meringue buttercream from Yolanda gampp years ago. I still drool about the memory. Light and airy like meringue that melts on the tongue but had a firmness and could cover the cake easily like buttercream. 👏🏾👏🏾
Hello! I love your videos I’ve been watching for a long time now and I’m a beginner/amateur cake decorator and I was wondering if you’d do a video dedicated to cake decorating fails and how to fix them or make them look better? I think it’d be a helpful and fun video. Lots of love from the states! 🖤🩵🩷
It's not a baking term but I think it applies here. And you can add it to your repertoire. My mother would always refer to au gratin potatoes as 'ugg rotten' potatoes. --- 👍
I saw last week that the Ermine section on Wikipedia calls it “old-fashioned” which was kind of a gut punch, lol. It is a winner, but I do have some headaches decorating with it. It also doesn’t get a ton of love in that department on social media. Would love to see it more often in content. It was the first frosting outside of American I knew about. My gram would use it a lot, and she was into cake decorating before there was social media, taking decorating classes and such.
Being used to Italian cakes and sweets I often find Anerican recipes to be too sugary for my liking so you have a great point. I would be curious to know how other buttercreams are made.
French buttercream is TO DIE FOR. It's like if frosting were actually silky custard. I made it for the first time at Christmas and made it coffee flavored and used it in a chocolate sponge as a roll cake with chocolate ganache on the outside and it was INSANE. Highly, highly recommend! I also like Russian buttercream. Easy but different. Not as sweet as ABC but still perfect with a lot of cakes and because the sugar is fully dissolved in the milk it's VERY smooth. Can't wait to hear what you think when you try the others - you'll do a series on it for us, yes? :)
Ermine buttercream is soooo good! I just find it doesn't get as smooth when I frost cakes so I don't use it if I need a clean finish but it tastes great.
Ermine is my favorite because it’s not too sweet but it’s more fluffy so might not be good for flowers. I also like stabilized whipped cream frosting. I wanna try Swiss next. I find American buttercream toothachingly sweet
Ooo maybe you should make mini cakes and then put a different type of buttercream on each one. That way you can also get a view of how each of them looks and tastes afterwards.
Buttercream is my downfall, I'm not a big cake fan so if I ever have a cupcake, which is rare, I will literally just eat the buttercream off of it & if the cake part is dry like it usually is, I'll just pawn that off or discard it, it would be dangerous for me if I ever had a vat of buttercream in front of me, I don't know what I would do, but I'm afraid I'd probably grab a spoon & dig in ☺
You. Have. Fantastic. Taste. You and me = exact same people. I am an absolute fiend for the stuff, everyone knows I don’t fuck with whipped topping when it’s birthday time. Nah, just give me gallons of buttercream injected intravenously, please. 🍰
Thank you for your honesty, all other content creators on RU-vid say Swiss meringue buttercream doesn't have a butterry taste, you are literally the first honest baker I have come across who acknowledges this. And I always wondered how comething that contains more butter than anything doesn't taste buttery
Swiss Meringue Buttercream has become my favorite. I absolutely despise American Buttercream, it's just sickeningly sweet. So the last time I made a chocolate cake for my brothers birthday, I attempted to make Swiss Meringue Chocolate Buttercream, and it was AMAZING. Perfectly chocolatey, and a perfect light sweetness to it!
Hey from germany! Italian buttercreme is similar to swiss meringue, but you use a Sugarsyrup to make the meringue. You can also try the Russian buttercreme with sweet condensed milk!
Theres a bakery back home that i’m OBSESSED with and LOVE their butter cream and tried baking for the first time the other day and wasn’t able yo recreate their amazing butter cream. I guess i’ll have to keep trying till I find it!
I prefer vanilla, sweetened whipped cream with a stabilizer, so it acts like frosting and does not melt away. Makes cakes so much lighter and less sugar. :) It's probably no good for piping, though - I've never tried that, but as a base, it rocks.
i’ve only ever had american buttercream and i hate it ): i always get cream cheese frosting. i didn’t realize there were so many types of buttercream. i definitely want to try some !
Ermine is my absolute favorite! That's the one I use for my own clients and they rave about it every time. It's the least sweet out of all of them. It's very stable for decoration, as well. Can't wait to see you try that one!!
Ermine is my go to! I have a great base one I use and it really can be adapted to any flavor. I usually put salt and melted caramel sauce in it and use it on an apple cake I make in the fall. I've also adapted it to have some cream cheese in it for a pumpkin cake I love.
Idk the French method exactly but it’s the smoothest imo.. you stick with what u know right?! I’m excited to see you experiment tho!! I think every formulation has its own ways to work whatever you’re making or how the design is so it’s def more how your pov or style is than anything else but yeah some are really complex, I would not be excited for Irvine but it’ll def be a challenge!!
My grandma use to always make Ermine buttercream, so naturally that's what I grew up eating and making. But! I've recently switched to Italian meringue because it's much easier to work with. I'm trying Korean Glossy buttercream next and have an interest in trying German butter cream after that.
I love ermine buttercream! At least when it comes to flavor. It’s a perfect in-between. Not too sweet, not to buttery, and pretty easy to make (although a little time consuming). And it can be a little gloopy and not as easy to smooth out. I’m curious to hear what your hybrid buttercream recipe is!
I used to always request whipped icing on all my cakes because of how much I hated buttercream. I would not even buy the commercial brand icing because I didn't like it so I always only made with icing or bought a cake with whipped icing. I'm 46 years old. It wasn't until the lockdown of 2020 that I realized there was other types of buttercream experimented and actually found that Swiss meringue buttercream was amazingly delicious and now I only make Swiss meringue buttercream when I make my cakes. I will only order a cake if the bakery uses Swiss meringue
As a fellow cake decorator, I totally understand this. I spent a lot of time learning the different buttercreams. German buttercream is absolutely amazing. Very Sweet but more like a pudding sweet versus too sweet donut which is most people's opnions of american buttercream. The lightest is Italian, imho. Swiss is the easiest to come to the right consistency without failure 😅 each definitely has its own thing going on with their own pros and cons.
Your hybrid Swiss meringue recipe is brilliant, looks delicious!!!! 😋 I agree with the comment I read about making the buttercream recipes you’ve mentioned and never tried, share your options with us and I can’t wait to hear what you think!!!😅❤️🔥
I’ve always loved buttercream frosting. I’ve always hated that fake frosting that just tastes like pure sugar. Buttercream frosting and cream cheese frosting are my two favorite cake toppers. 🤤🤤
I saw a video where a lady did temperature and stress tests on all the types of buttercream and ermine did the best, but she said was really difficult to get it to smooth out when icing a cake.
Cannot comprehend. Don't like buttercream? I've tried American, Swiss, and Italian. I love them all but of these, Italian is my fav. I was at a small wedding. I took one bite and then sought out who made the cake, tell me about this frosting. Divine. Got her recipe. I must try the others.
ermine is the best I've ever used. i primarily started using it because it's so hot here and it really holds up and is absolutely delicious. i dislike Italian the most for taste but the mouthfeel is really nice and the children DEVOUR it. tbh kids are the hardest critics to please
Lol, Thank you for sharing this. I'm usually a buttercream hater, however; I tried one that I loved that had chocolate poured/mixed into it & it had a mousse consistency (no grainy icing). I hope to try the others you've mentioned 💚
I use italian meringue for cake decorating. It's light and fluffy, pipes very well and taste good. I have used other flavors from Lorann concentrate. Today we are making toasted marshmallow. Go easy, a drop or two. It's like a hint of the flavor.
Italian buttercream, by far my favorite. Super silky and not sickening sweet. Next fav for simplicity is Russian buttercream. I've made almost all and American style is my least favorite but there are certain situations that it's called for.
I love Italian buttercream and don’t use anything else. I trained as a chef and that’s when I changed from American. Not only is it more versatile but utterly superior in flavour. Swiss has its place of course but use what you want and which you prefer.
Ive always hated buttercream icing too. And fondant. It's just way too sweet for my liking. I remember once i asked my mum to ice my birthday cake with whipped cream instead of icing, but the whipped cream wasn't stabilized, so it turned out pretty messy lol. These days I only ice cakes with cream cheese icing or ganache.
That's funny, I just decided tonight, before watching this, that I'm going to actually try a different icing. I've always just done the American, but I'm going to give the Swiss a try after all these years! Here's to trying new things Tigga🎉🎂
