Six Types of Buttercream-Edesian 

Buttercream frosting comes in many ways and with many names. Here are six buttercreams.
For Italian Buttercream, skip to-00:09
For Swiss Buttercream, skip to-1:15
For French Buttercream, skip to-2:11
For German Buttercream (AKA Bavarian Buttercream, Custard Buttercream, Creme Mousseline), skip to-3:19
For Ermine Buttercream (AKA Flour Buttercream), skip to-4:19
For American Buttercream, skip to-5:31
RECIPES:
ITALIAN MERINGUE BUTTERCREAM
Ingredients:
4 Egg whites
2 T sugar
1 C, 200 g sugar
1/4 C, 60 ml water
1 lb, 450g butter, softened
1/2 t cream of tartar
2 t vanilla
Method:
1. Beat egg whites to firm peaks with the 2 T sugar.
2. While egg whites are beating, heat water, 1 C sugar, and cream of tartar in a saucepan over medium heat to 240 F 115 C.
3. While beating egg whites at low speed, slowly drizzle in sugar syrup.
4. Continue to beat until egg white mixture is cooled to room temperature.
5. Add in butter one piece at a time, then the vanilla, and beat until smooth.
SWISS MERINGUE BUTTERCREAM
Ingredients:
4 Egg whites
1 C, 200 g sugar
½ t cream of tartar
1 lb, 450 g butter, softened
2 t vanilla
Method:
1. Heat egg whites, sugar, and cream of tartar over a bain marie until they reach 140 F, 60 C.
2. Transfer mixure to the bowl of a stand mixer.
3. Beat on high until cooled to room temperature, 10-15 minutes.
4. Add in the butter one piece at a time, followed by the vanilla.
5. Beat until smooth.
FRENCH BUTTERCREAM
Ingredients:
4 Egg yolks
½ C, 100 g sugar
3 T water
1 C, 225g butter, softened
1 t vanilla
Method:
1. Beat yolks for 5-10 minutes, until they have thickened and have turned pale yellow.
2. While the yolks are beating, cook sugar and water together to 240 F 115 C.
3. While beating the egg yolks at a low speed, slowly drizzle in the sugar syrup.
4. Beat on high speed until mixture cools to room temperature.
5. Add in butter one piece at a time, making sure one is fully incorporated before adding the next.
6. Add in vanilla, and beat until smooth.
GERMAN BUTTERCREAM
Ingredients:
4 egg yolks
½ C, 100 g sugar
1 T cornstarch
½ C plus 2 T, 150 ml Milk
1 C, 225g butter, softened
1 t vanilla
Method:
1. Whisk together egg yolks, sugar and cornstarch, and add them to a saucepan with the milk.
2. Cook on medium heat until thick and bubbly.
3. Remove from heat, cover and cool to room temperature.
4. Beat the butter for 3-5 minutes until it lightens in color.
5. Beat the egg yolk mixture into the butter in thirds, beating well to fully combine in between additions.
6. Add the vanilla, and beat until smooth.
ERMINE BUTTERCREAM
Ingredients:
1 C, 235 ml Milk
3 T flour
1 C, 225g butter, softened
1 C, 200g sugar
2 t vanilla
Method:
1. Cook milk and flour together over medium heat until thickened and bubbly.
2. Remove from heat, cover, and cool to room temperature.
3. Beat butter and sugar for 3-5 minutes until light in color.
4. Add milk mixture in 3 stages, fully incorporating one before adding the next.
5. Add vanilla, and beat until smooth.
AMERICAN BUTTERCREAM
Ingredients:
1 C, 225g butter, softened
22 oz, 650g powdered sugar
1-2 T milk
2 t vanilla
Method:
1. Beat butter on high speed for 5 minutes.
2. Add in 1/3 of the powdered sugar, and beat for 2 minutes.
3. Add in the next third, and beat for another 2 minutes.
4. Add in the last third of powdered sugar, and beat for another 2 minutes.
5. If the frosting is too thick, add in some of the milk to thin it to your taste.
6. Add in the vanilla, and beat until all is well incorporate.
(Note: In the video, I added the powdered sugar in only 2 stages, which was very silly of me, and I struggled a bit with it. Three is much easier.)
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