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
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 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.
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 🤷🏼♀️🤭🤪♥️🇨🇦
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 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!
@@LetsFocusOnChrist 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 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 🧐
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.
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. 🍰
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!
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 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 😊
Sugarologie, here on TH-cam, 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
If someone doesn't like buttercream because of the buttery flavour, i'm pretty sure they're never going to like any of the variants though... it's extremely rich and sugary, and some people just prefer a plain cake with whipped cream on top (such as myself). I can only eat tiny amounts of buttercream before it becomes overwhelming, which just isn't worth it when making an entire cake
bring on the buttercream! I volunteer as tribute to try them all. My favorite is one my mom used to make: it was like a brown sugar Swiss meringue × a.American buttercream. I don't know how else to explain it. I will tell you this; it was delicious! Perfect atop a spice cake. Now I'm drooling and craving cake. Please. send. hellllllllllllpppp..
@@tiggamacI mean . . . You could. I never heard of Alestoso's till you commented 🤔 The Australian Buttercream recipe I use is by Sensational Sweets Australia; 250g Solite 250g Condensed Milk 500g Pure Icing Sugar or 250g Vegan Solite 250g Coconut Condensed Milk 500g Pure Icing Sugar Warm the Solite till it's like soft butter. Beat on high speed 7-10 mins. Add Condensed Milk, and mix till combined. Sift in the Pure Icing Sugar and beat on medium speed till smooth (5-10 mins depending on the quantity you're making). Rest 10mins. Hand mix in colours and flavours 😊 Let us all know if you give it a try 🤩
Sorry to say, I'm not a big fan of frosting. That's why you need siblings, just scrape it off and drop it on their cake. It's gotta be a thin layer or just powdered sugar. I can't handle how sweet it is with the cake. I dunno, the qualms of getting old, maybe?
My friend made me a cake for my babyshower and it was the beeeest i have evvvver had. I myself do not like the American buttercream ❌❌😵 absolute no from me .. she made the most amazing cream cheese icing chocolate ganache cake i have ever had.. Now, im really fussy and picky with cakes 😂😂😢
Hej. Jeg vil gerne høfligt høre om er det muligt at du ville være sød at dele opskrifter på de 7 smør creme som findes?. Jeg er fra Danmark i Europa, vi bruger normalt ikke smør creme her, men jeg vil meget gerne lære at lave rigtig smør crem til kage og cupcakes mm. Er det muligt du har lyst til at hjælpe mig med at lære lave en god smør crem og finde en god opskrift på smør crem?. Jeg vil gerne høfligt høre om du har lyst til at dele dine opskrifter med mig på forskellige slags smør creme, så jeg kan prøve mig frem selv?. Jeg kan ikke finde en opskrift på en god og nem smør crem og Jeg har prøvet at lave smørcreme herhjemme selv uden opskrift det smagte ikke godt!. I Danmark laver vi smør crem af blød smør og flormelis rørt sammen til f.eks sandkage og det smagte ikke godt. Jeg vil gerne prøve at lære at lave andre opskrifter på smør creme og som smager godt.
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
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! 🖤🩵🩷
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.
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. 🤔
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. 👏🏾👏🏾
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!
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’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 !
Yes! I need this - like before may 6th 😂 I have to make my sons birthday cake, and I have no idea what im doing. He is turning 4 and want a rock n roll themes cake.
I have a pretty amazing icing in my recipes folder. I use it for EVERY buttercream cake and I think it’s pretty perfect! But I am intrigued by the other options!
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!
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
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.
This is a topic I know very little about. You see My reasoning is …why would I ever make a cake and use anything but CREAM CHEESE icing!!🤤😍🎉🎂🧁 like COOOOME OOOOONNNN 🤤🤤😋🤷🏼♀️🎂
Once, I switched to Italian Meringue Buttercream it was IMBC always for me. If I could justify the price of Bettercream (whipped cream topping), I would use that... but I can't afford that. So it's IMBC for me.
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.
I think Sugarologie might have the best buttercream content on the whole internet. Her recipes are worth a look.
edit: spelling
I agree she is pretty intelligent and makes some delicious recipes!!
She really has it down to a single science within art and it absolutely fascinates me❤️💞💕
Came here to say this.
@Sugarologie you have many loving fans!!!❤️❤️❤️❤️❤️
She really is aces. Glad to see her being fondly mentioned elsewhere on baking SM, which is what she deserves.
How about a video where you make all the basic buttercteams and try them and rate them?
Ann Readon on How to cook that made one!
Love this idea!
How about a recipe for all the buttercream’s…. And a video showing us the difference! Please!!
Yes please to this idea!!
Yes 🙌🏾
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.
That's super clever. I always make swiss merigue but maybe I'll try German next time I make it so I have something to use those yolks for 😂
What is that you prefer about the Swiss & German & what do you dislike about the Russian & Ermine?
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'm not shocked something American is too sweet.
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 only know the custard base, so I guess it must be the most popular and thus 'the' german buttercream
What other different recipes? Bexause in konditory school the one with custard is the verified german buttercream.
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.
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. :)
We are kindred spirits!
Exactly. Just like warm fresh-baked bread is the delivery system for butter. 👍
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 🤷🏼♀️🤭🤪♥️🇨🇦
@@AMYV3 LOL
I find American buttercream to be the sweetest of all buttercreams…too sweet in fact😮
Please take us on the buttercream journey with you!
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 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!
I wasn't sure of the name and googled "flour frosting."
We called it wedding cake icing or cooked frosting. When I was a child I thought my great-aunt, who made and sold wedding cakes made up that recipe.
Love ermine! All the others are too sweet! But I didn’t know the name of it until last year, we also called it ‘cooked frosting’ 😂
@@LetsFocusOnChrist 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.
Ermine is amazing
I love @bakemydayMiMo too!! ♥
Did you naurwww?’ I love it when she speaks Australian 😂
Long videos for different buttercreams please!
Yeess please
Definitely 😍
Whatever frosting you’re using in this video is beautiful! Recipe, please?🥰❤️
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 🧐
Aww, what a sweet and loving family to be a part of, making sure you have cupcakes for your particular tastes. 🥰
@@heatherf91 I know right, they are truly amazing. 🥹
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.
Whoa... it muat be pretty good then !!!
Ive never even heard of it 🙃😳😲😲😲
@@zoezzzarko1117 It was indeed. I dearly miss her, and I miss her baking skills as well!
@@leumas75 💗💗💗💜💖🌈🔥
Best red velvet I ever ate, had ermine buttercream. American buttercream is obnoxiously sweet to me.
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. 🍰
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!
I would also love a recipe!!
I started baking as a hobby and I love buttercream with condensed milk. It's not to sweet and soft. My family love it too.
I believe that’s Russian buttercream! It’s on the list!
Ew
Condensed milk and butter = Russian buttercream. My go to!!
I love that buttercream, It simple to make and use
That's one I haven't tried yet. I adore the flavor of sweetened condensed milk. This may be my next frosting to try out.
The "Italian" Buttercream is VERY yummy. You should go for it! (I didn't know there were soo many.)
My wife’s a cake decorator and does not appreciate it when I pronounce buttercream as “butt-hair-cream”.
You are the only one calling it that😳😜😋
I just showed this to my husband because it sounds like him and he laughed pretty hard.
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. --- 👍
@@kathleenr4047 😂😂😂
@@wyzolma99 I am glad you enjoyed that. It still cracks me up even after all these years. 🤣
First ever buttercream I made was Italian meringue buttercream. It's lush, give it a try 😊
It’s very similar to Swiss.
Bring us on your buttercream journey!
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 😊
Sugarologie, here on TH-cam, 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
If someone doesn't like buttercream because of the buttery flavour, i'm pretty sure they're never going to like any of the variants though... it's extremely rich and sugary, and some people just prefer a plain cake with whipped cream on top (such as myself). I can only eat tiny amounts of buttercream before it becomes overwhelming, which just isn't worth it when making an entire cake
I love you, Tigga!! 🥺💗💜 You make the best cakes!! I wish I could buy them.. but I live in another country. 😭
Anyways tho, you rockk!!!😌🤌🏻
Yes...please share...I didn't know there was more than 1 icing...silly me😊
I've never cared for frosting made with Cool Whip, it doesn't taste as good as buttercream.
Cool Hwhip in frosting? How dare them? 🤢
Who doesn’t like buttercream?!?! I mean it’s BUTTER CREAM! Don’t tell e people actually like that sugar loaded whipped Crisco stuff. 🤮
bring on the buttercream! I volunteer as tribute to try them all.
My favorite is one my mom used to make: it was like a brown sugar Swiss meringue × a.American buttercream. I don't know how else to explain it. I will tell you this; it was delicious! Perfect atop a spice cake.
Now I'm drooling and craving cake. Please. send. hellllllllllllpppp..
Yes!! I’d love to see what the differences are ! Esp compared to the standard American buttercream I’m used to
The REAL question is . . . Have you tried Australian Buttercream yet?
Whsts the difference
By Alestoso? It’s on the list!
@@tiggamacI mean . . . You could.
I never heard of Alestoso's till you commented 🤔
The Australian Buttercream recipe I use is by Sensational Sweets Australia;
250g Solite
250g Condensed Milk
500g Pure Icing Sugar
or
250g Vegan Solite
250g Coconut Condensed Milk
500g Pure Icing Sugar
Warm the Solite till it's like soft butter.
Beat on high speed 7-10 mins.
Add Condensed Milk, and mix till combined.
Sift in the Pure Icing Sugar and beat on medium speed till smooth (5-10 mins depending on the quantity you're making).
Rest 10mins.
Hand mix in colours and flavours 😊
Let us all know if you give it a try 🤩
@@gmf4769 mainly the ingredients.
See my reply to Tigga Mac for the recipe 😊
Sorry to say, I'm not a big fan of frosting. That's why you need siblings, just scrape it off and drop it on their cake. It's gotta be a thin layer or just powdered sugar. I can't handle how sweet it is with the cake. I dunno, the qualms of getting old, maybe?
Just give me that ... A five-gallon bucket should be a good start :D I don't even need the cake. Sigh.
My friend made me a cake for my babyshower and it was the beeeest i have evvvver had. I myself do not like the American buttercream ❌❌😵 absolute no from me ..
she made the most amazing cream cheese icing chocolate ganache cake i have ever had..
Now, im really fussy and picky with cakes 😂😂😢
My favorite is Italian Meringue, I haven’t had most of them but I really enjoy it.
So buttercream is………
Like cheese! 😮
Swiss cheese, American cheese, it all makes sense now 🤯
American buttercream is way too sweet. Americans use too much sugar in everything!
I was high and thought her sign Tigger Mac, said Tupac! lol 😆😅🤣
I find buttercream too sweet.
I like cream cheese frosting as it's not as sweet.
This is going to be a fun journey.
Hej. Jeg vil gerne høfligt høre om er det muligt at du ville være sød at dele opskrifter på de 7 smør creme som findes?.
Jeg er fra Danmark i Europa, vi bruger normalt ikke smør creme her, men jeg vil meget gerne lære at lave rigtig smør crem til kage og cupcakes mm.
Er det muligt du har lyst til at hjælpe mig med at lære lave en god smør crem og finde en god opskrift på smør crem?.
Jeg vil gerne høfligt høre om du har lyst til at dele dine opskrifter med mig på forskellige slags smør creme, så jeg kan prøve mig frem selv?.
Jeg kan ikke finde en opskrift på en god og nem smør crem og Jeg har prøvet at lave smørcreme herhjemme selv uden opskrift det smagte ikke godt!. I Danmark laver vi smør crem af blød smør og flormelis rørt sammen til f.eks sandkage og det smagte ikke godt. Jeg vil gerne prøve at lære at lave andre opskrifter på smør creme og som smager godt.
I’d love to know what recipe you came up with the combine the 2!
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
American Swiss is the name of a Jewellry store in South Africa 🌍
Can you make a video about your recipe? I have been trying my hand at hybrid buttercreams and I'd love to see your methods
I have one! It’s a longer vid, in the recipes folder
@@tiggamac THANK YOU
I love butter clean yum yum yum
Who in their right mind doesn’t like butter cream like are you even human
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! 🖤🩵🩷
American buttercream is incredibly stable in the heat, but it's gritty and too sweet.
Eating swiss merengue :D
Making swiss merengue D:
Hey can you give us the recipe for the buttercream you use please xx
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.
Good for filling though
To me it's the smoothest!
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. 🤔
I like buttercream, but sometimes it’s too rich or just doesn’t taste right. I prefer whipped cream as a great substitute.
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. 👏🏾👏🏾
Yes, I’d love to see the different buttercreams.
Yes do that! Make Russian buttercream too!
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!
I'm a big fan or ermine - super easy to use and tastes great.
And you can adjust the sweet level in your paste for different taste profiles
I love American buttercream, so easy to make
it has flare in it? they all have flare, surely
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!
Full recipe is in my recipes playlist! Can’t wait to try all the other types!
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 !
Russian buttercream is my favourite. So easy and creamy! 2 ingredients
I've never had the Ermine BC either! I will give it a go next time. 🙂
I have never had buttercream 😢❤🎉😊
Italian Meringue Buttercream is my Absolute FAVORITE!!
Yes! I need this - like before may 6th 😂
I have to make my sons birthday cake, and I have no idea what im doing. He is turning 4 and want a rock n roll themes cake.
I have a pretty amazing icing in my recipes folder. I use it for EVERY buttercream cake and I think it’s pretty perfect! But I am intrigued by the other options!
Love Swiss buttercream. I worked at whole foods and we made it all the time.
Did you use the pasteurized egg whites?
can you put your recipe in the comments
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!
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
Ermine is my favourite!
What’s the recipe? I also find that Swiss meringue buttercream has too high of a butter content so it would be great for the help!
It’s in my recipes folder! ❤
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.
What are the ingredients for the Italian version? 😳🙃😲😲😲
7 different types 😶🤯😅
Ermine frosting is amazing
Have you posted the recipe for your buttercream? I also really like the texture and mouth feel of Swiss Meringue. But, think it’s too buttery.
I have! It’s in the recipes folder ❤
@@tiggamac Thanks.
Ngl, I love buttercream there’s only one type of frosting I don’t like: cream cheese
Which was a terrible realization to have on my birthday 😭😅
Do you have a recipe for your own buttercream :)?
Sure do! It’s in the recipes folder ❤️
Italian meringue buttercream is my go to fav
Sugarologie has some amazing info on different buttercreams! I’d love to see and hear what you think of some of them!
This is a topic I know very little about.
You see My reasoning is …why would I ever make a cake and use anything but CREAM CHEESE icing!!🤤😍🎉🎂🧁
like COOOOME OOOOONNNN 🤤🤤😋🤷🏼♀️🎂
I make Russian buttercream but add a little powdered sugar
Si 😀😃😃👋👍❤amor😍💨
There is also the one with the condensed milk.
I suspect that is one of the seven she is talking about.
I'm allergic to dairy, can you make BUTTERCREAM USING VEGAN BUTTER?
Only buttercream I’ve ever had is just butter, icing powder and milk
Once, I switched to Italian Meringue Buttercream it was IMBC always for me. If I could justify the price of Bettercream (whipped cream topping), I would use that... but I can't afford that. So it's IMBC for me.
So trueeeeeeeee
American buttercream is so awful. It's like stinging powder sugar chalk. I'd like to try the others.
Can we pretty-please get a how-to video for your buttercream???
If you mean her Swiss, she does have such a video! If you mean new ones such as Ermine, agreed!
@kloverrrrr oh wow, I didn't know that. Thanks!
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.
American buttercream is too sweet and stiff and I HATE IT
So, please share your hybrid buttercream... Because I still haven't found one I like... And I have tried about 5!!!
What's the Least buttery, least sugary, most like....cream cheese like buttercream? Maybe pudding like even?
Ooo yes! Trying new things keeps the fun in life ❤
Buttercream is awesome. I hate when people bring cake with whip cream frosting. Yuk!
I have always made Butter cream with sweetened condensed milk. It doesn't leave behind that sugar grit. I do love Italian and swiss too.
Oh my...you should deff try Ermine...it is absolutely heavenly! Creamy deliciousness! Will try your recipe if it is available. Thanks