Vegan Swiss Buttercream vs Italian Buttercream
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- เผยแพร่เมื่อ 19 เม.ย. 2023
- #buttercream #recipes #swiss #italian #vegan #sugarfree #baking
Today we are going to find out what is the difference between Swiss Meringue Buttercream & Italian Meringue Buttercream! Some people claim that Italian Buttercream is a "stonger" buttercream because of the way it is made, Let's put them both to the test!
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Swiss Buttercream Recipe www.gretchensveganbakery.com/...
Italian Buttercream Recipe www.gretchensveganbakery.com/...
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Hi Gretchen, I’m a long-time viewer from the Woodland Bakery days, so I’m definitely not trolling. This might be a better comparison if the Swiss meringue were cooked to 150-160 F, which is the temperature that in traditional Swiss buttercream using egg whites would constitute pasteurization and make it objectively food safe. I understand there’s no need for that when you’re not using eggs, but that higher cooking temperature might result in the increased volume you saw in the Italian recipe using hot sugar syrup. Also, you’ve remarked here and in recent years that shortening in buttercreams is for stability and that you haven’t found it necessary much; realistically, vegan butter products are basically identical to shortening, it’s just dyed and flavored to resemble like butter, that’s probably why these both turned out so stable.
Hi Evan! Yes I see you & thank you for the comment!
Re: whipping AF hot, I have done this in the past and it seems to do little more than stress the motor on the mixer since I find that the AF really doesn't start to gain volume until it is completely cooled and better yet cold. I believe the reason for the lower volume in the Swiss is due to the sugar weighting it down all at once in the beginning (obviously necessary to dissolve it) vs streaming the hot syrup slowly in the Italian.
As much as we want AF to be "just like egg whites" it just is not and I think what I have learned the most from my switch to vegan in 2016 is that I have to get out of the mindset that I must do everything exactly as I did in classical baking only now with vegan substitutes.
This held me back for so long with fail after fail until I changed my mindset that I am not dealing with the same ingredients therefore I may have to treat them differently.
I appreciate your observation and it is worth noting for sure, but I also started with cooled AF in the Italian recipe before whipping so both were at same temperature
As for vegan butter I should clarify that when I have said "shortening in buttercream is only for stability and I do not find it necessary to use anymore" I have to stress the "I" in that sentence because I no longer travel distances with my cakes, I do not set them out at parties for hours on end anymore and I am not displaying outside in hot climates.
However I will tell folks that are working under those conditions to definitely use the shortening addition because it is going to help tremendously.
I will also have to kindly disagree that vegan butter is not identical to shortening, I wish that it was! Because then we would not have so much trouble with it! LOL
Vegan butters are closer to the characteristics of margarine and there are so many brands in so many different countries and they are all very different.
Moisture content is the biggest culprit in recipe failures (mainly buttercream) and I write much more about this in the written recipe post for all my buttercream recipes
Unfortunately you cannot read a label and determine moisture content so it becomes a pricey trial & error. I like Earth Balance the most since it is the lowest in moisture and it also gets hard when refrigerated! This is a +++ for cakes under the conditions I listed above. :)
I learned a lot reading this interaction. Especially like the part where you say you stopped trying to "reproduce" old recipes exactly with vegan ingredients. That is an incredible realization that must allow you so much more freedom to use your creativity!
You are the TH-cam queen of vegan baking! ❤
such a clear review and tutorial l!! thank you
Thank you for posting this!!!!
The Italian butter cream is how you make peanut butter Nougat too before you add the butter you just add peanut butter after you drizzle the hot sugar syrup into the meringue. It’s very yummy
Oooh that sounds great
Thank you so much for sharing it with us .
Thank you so much for being here! 🥰
So professional clear and educational thankyou so much!!!
I have made both of these but could _never_ keep them straight. Like, I had a mental block against it. Hope this cures me! Thanks for posting; very exacting and useful : )
Can’t to try, thank you
"from our past lives" hahaha I love thaat!
The video portion of it searating yes SO helpful.
Awesome looking cupcakes Gretchen, makes me want one now!!!
Thank you 🙏🏼
@@GretchensVeganBakery IF anyone was to have Italian buttercream left over, can it be frozen and rewhipped? Also, do you paddle out BOTH versions after whipping?
@@janw03258 Yes although it’s best to bring it to room temperature and then with it back smooth it will have a tendency to want to break but the same rules apply just keep whipping and it should come back together once in a while I’ll throw my blow torch at the bowl to warm it & its works every time!
(& yes to paddle!)
Does any of this firm up.and can it be covered with fondant ? Any advice on how to cover vehan cake with fondant ?
They both look delicious! And I don’t even like frosting 😂
Brilliant! Thank you so much. At what time did you switch between the balloon and the paddle attachment?
👍🏻 at the very end, its just a final measure to get it smooth & push out air bubbles
Just found your channel today, so cool! Can normal butter be used instead? If so, would I need to add shortening? And would stick style margarine work on its own or with shortening too? Thanks!!
Awesome welcome. Yes to everything, shortening is optional & only used for super stabilizing. I don’t use it anymore. But I also don’t leave my cakes out for half a day, heavily decorated in hot climates. (Those are the times you would need shortening.)
Wow, i wish i would've seen this earlier. I've already made my cream cheese butter frosting, is it too late to add either aguafaba method? Please help, I'm baking several vegan cakes & cupcakes for Friday.
I’M SO EXITED TO FINALLY FIND YOU AGAIN CHEF, I WAS ONE OF YOUR FOLLOWERS FEW YRS AGO WHEN YOU HAD A TRADITIONAL BAKERY AND THEN YOU DISAPPEARED 😢😢😢AND I WAS SO SAD. BUT NOW I FOUND YOU. I GUESS YOUR DOING VEGAN BAKERY WITCH IM EXITED TO LEARN FROM YOU! ❤❤❤❤
YAY! awesome!! WOW! I remember your name for sure! So glad you're here !! All the recipes are here www.gretchensveganbakery.com/
And if you have any questions please email me!
Swiss butter cream! 😍
I've only made it a handful of times because normal butter cream is easier but Swiss butter cream tastes beeeaauutifuuuul 😍
Does the Italian retain the same volume after freezing and whipping again? I'm thinking of making a big batch and defrosting as needed. If the IB lost that volume in the 2nd whip then the SM is probably the winner (for me) because it's easier than drizzling boiling hot sugar.
I think the Italian meringue buttercream would be the winner all the way around.. That said, I have made both recipes and left it in the refrigerator for over a month. Both of them were totally fine! 😬
Thank you very much for the class, I managed to make my buttercream and it was wonderful, but it took 25 minutes to whip it in my kitchenaid to turn it into a meringue, is it normal to take that long? Thanks.
Great! Yes, it is possible that it could take that long!! I’m glad it worked out for you!
Love your channel!! What if we don’t reduce the Aquafaba? And can I just use shortening alone instead, vegan margarine is getting expensive too where I live!
Yes to both!!
*canned AF doesn’t really need reducing
So happy I was able to watch this before trying. Do you reduce the aqua faba with both recipes?
Great! So, aquafaba can be inconsistent depending on which you are using. I find when using homemade it is less concentrated therefore often needs additional reduction. However canned varieties (*I use Great Value Organic) whip up beautifully straight from the can. You will get to know it the more you work with it whether it looks thin or thick and gelatinous
@@GretchensVeganBakery thank you. But in this video did you reduce both? Have you ever made chocolate meringue?
Hi Tammy yes to keep it a good controlled experiment I wanted everything to be the same
Check out this one for Choco Meringue! www.gretchensveganbakery.com/vegan-concorde-cake/
Thank you so much for sharing this recipe. Can I use all castor sugar and leave out the confectioners sugar?
You’re welcome, yes some people omit the addition of confections sugar altogether, it is your option
I also didn't know you could make your own aquafaba!! Do you have to let the dry beans sit in the water overnight or do you cook them until the water has changed colour? 💚
Yes! Soak overnight, drain, rinse, boil in fresh water= AF
(I explain everything step by step in the written recipe post)
@Gretchen's Vegan Bakery ah amazing! Oh okid thankyou I'll check it out! Thankyou for replying anyway ☺️
In the Italian recipe, when we adding the sugar to the aquafaba meringue, what should the sugar level be? 6:15
Can you use aquafaba and sugar alone for whipped cream or to frost a cake??
Yes! Although im not a fan of AF as “whipped cream “ but definitely for marshmallow!
Actually I'm part Italian so DUH! lol no but how well do they color? Is there a vid?😊
Hi do you change from the balloon whip to the paddle when whipping the butter? I notice it changes at the 5:00 mark
yes, at the end of mixing I like to paddle out any air bubbles before I use it to use a cake
@@GretchensVeganBakery I realized you mentioned it in the video! Just made this and it came out delicious. So glad I found your recipe :) Will be using on top of my vegan chocolate cupcakes with some caramel sauce.
Hi. Does this buttercream freeze well? As I always have leftovers and if Im not using it again for next 7 days how can I use leftovers?
Yes, it does freeze however, seven days in the refrigerator is no problem. I’ve left mine in the refrigerator for a month and it’s still been good.!
Either way, whether you refrigerate or freeze, there’s a couple of things to know about how to re-whip a cold butter cream to prevent separating
www.gretchensveganbakery.com/save-curdled-buttercream/
Dear Gretchen, do you ever stop at the amazing Meringue stage and have a use for it in recipes(not macaroons)Does it taste good?Thx!
Yes! Its basically an unstabilized marshmallow!! Ive used it on tarts & my Smores cake roll!! It TOASTS beautifully!!
Some people like to call it “whipped cream” but I do not! 🤪
Additionally it can be used folded into mousses to lighten up a recipe like that as well!!
Hi Gretchen I want to put my cake in the fridge but the buttercream hardens in the fridge . is there a solution to this problem❤
WOW Some would say you are lucky! We are often seeking a vegan butter that will harden in the fridge! The only one I have found that does that is Earth Balance~ But anyway.......... If you are having that "problem" you will simply bring your cake to room temperature before serving to let it soften up a bit ~ usually an hour will do
In my bakery I had stickers for the boxes that gave those directions "For best taste~ bring the cake to room temperature before serving"
Oh so yum, definitely team Italian buttercream. What vegan butter did you use in the video?
I'm using a vegan butter (margarine) Gold "n" Sweet ~ a friend owns a cafe locally and I can buy in bulk from her from time to time
I prefer the method of execution of Italian buttercream, not really sure why :) Have you ever tried to make these with your homemade aquafaba? I am very reticent about using canned aquafaba due to the preservative it contains.
Yes!
Hi right much more information in the written recipe post about homemade aquafaba and how to do it as well as the hot topic of vegan butter!
@@GretchensVeganBakery thank you so much, I'll check that out 🥰
Italian Buttercream ❤
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Halo 😇😇😇😇😇 for you so beautiful ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️😍😍❤️