Buttercream 101 - American vs Swiss vs French - What's the best?!
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- เผยแพร่เมื่อ 20 ก.ค. 2024
- Have you ever wondered what the difference is between American buttercream, swiss meringue buttercream & french meringue buttercream? Well today I'm answering all of your questions! How to make it, what the differences are, and most importantly what is the best buttercream to use!
The recipe for all of the buttercreams are below for you:
American Buttercream
250g Soft Unsalted Butter
500g Powdered Sugar
1 Tbsp Vanilla Paste
3-5 Tbsp Milk
Swiss Meringue Buttercream
285g Soft Unsalted Butter
150g Egg Whites
125g Caster Sugar
Pinch Salt
1 Tbsp Vanilla
French Meringue Buttercream
6 Egg Yolks
225g Caster Sugar
1/4 Cup Water (60ml)
450g Soft, Unsalted Butter
1 Tbsp Vanilla Extract
¼ Tsp Salt
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As someone from the USA...I am not offended.
ahah yes!!!
Same here. Also from the USA and I hate American buttercream. Way too sweet and often grainy. Ick.
I don't like that American simple buttercream either I like Swiss meringue. I don't know if I have ever tasted French meringue buttercream.
Yeah like it’s so disgusting to me. It’s super easy to work w/ like to hold together. If I make it I don’t whip it as much so it doesn’t have as much air but it stays together really well if you’re making a large cake like endurance-wise I think it stays together the best but when you get to eat it it’s just...
Cause it’s thick so it won’t squish under the weight, it resists to heat pretty well, and also works well w/fondant ://
I only use Swiss meringue for all my baked goods. I agree: It’s like eating a soft, not overly sweet, smooth cloud! It’s just amazing and easy to work with. Sets up well in the fridge. Over all a delight.
Everyone is talking about how good both he and the buttercream look, but I'm over here like I’m mostly impressed with how nice his handwriting is...
ahaha :p i had to concentrate REAL hard!
French buttercream is so High in fat that it’s not ideal for frosting cakes as it tends to melt much faster than all the others. It’s better used as a filling 😊
Thanks!
Great tip!
So true
@@JG-id5vi thanks for that !!!
For amazing Swiss meringue butter cream: no thermometer just take a bit of meringue between your fingers while it’s still on the hot water if it is still grainy keep it on the hot water until all sugar dissolves. Butter should be cool but not cold eliminates the “soupy” part of the process, otherwise put it in the fridge for 10-15 min and continue mixing. Once you finish with the meringue stage and you are ready to add your butter switch from whisk attachment to paddle, reduces air bubbles (whisking adds bubbles).
thankyou i wasn't gonnah make the swiss cause i don't have a thermometer!! now i will
Thanks! I remember seeing that somewhere and now it is written! 👍🏻👍🏻
Yes! Ty
When he wrote "Buttercream 101" my dumb arse thought it said "buttercream lol"
Akamai Pineapple lol
Akamai Pineapple same
Lolol
😆😆. I actually asked myself if anyone read it as lol.
I just tried your swiss meringue buttercream today and it turned out lovely. I am quite pleased, and planning on trying the french one soon. I took it to my cake decorating class and everyone enjoyed it. The instructor even asked for the recipe (i gave her a link to you)
I admit, i stumbled across your channel by accident looking for a specific recipe a couple weeks ago. I didnt even notice the name was "topless" until after I'd already wondered why you didnt have a shirt on under your apron lol. I really enjoy your videos, they're full of information, and yet still feel approachable. And so far, your recipe(s) are spot on. I honestly couldn't care less whether you have a shirt on or not, because what you're saying/doing is more interesting. But if thats what helps you stand out (and it certainly seems to) then kudos for the unique idea.
He is right though. I always liked American, because I didn't know any better. I made it a lot of it because it was easy and in my small town there really aren't any bakeries that make anything but frosting (gross sorry) or make standard American buttercream. Until I started travelling in the Navy and tasted other types and was blown away. You can make good American buttercream, but it won't taste as good as the others.
yesss!!
Just a little correction : French Buttercream is not based on french meringue (french meringue is raw egg whites beaten with sugar) but on "pâte à bombe" (that's why it's also sometimes referred to as pâte à bombe based buttercream)
Agreed
Would love to learn about Italian and German buttercream. As an American, I wholeheartedly concur that American buttercream is awful
ahaah yes Henry!!
Topless Baker
would it be bad to eat raw egg white or yolk since the swiss buttercream, and the French both use eggs
It gets heated up in the process
@@dortemadsen2166 Sorry I didn't watch every part of the video before I had comment.
I hate American buttercream BUT when you live in a hot and humid area American buttercream is the best way to go. I usually ice and fill with Swiss or Italian and use American for any flowers or decorations that I need to hold their shape. I have met very few people who actually prefer the tastes of the American version but taste isn't its purpose. During very warm humid months you can make it with vegetable shortening, tastes awful but looks great. After the cake is cut you can always just remove the overwhelmingly sweet flowers from your slice and just enjoy the much tastier buttercream that the cake is iced in. I live in Florida at the beach and on a hot August day any other buttercream flower will just melt.
Truly speaking , in Bangladesh , almost all the cakes are frosted with Swiss meringue buttercream because for us the American butter cream literally melts.
@@noshintasnim3205 That is exactly what I was thinking.
@@noshintasnim3205 exactly lol. The proteins in the white stabilize the structure and prevent that. Butter is basically liquid at room temp in the tropics, so butter + sugar will become a disaster in no time. Tbh here in Brazil I’ve never even heard of people using American buttercream, only Swiss or Italian, exactly because they’re told it’s unstable. And also because butter is expensive, and American buttercream needs a lot more of it. People use a mixture of vegetable whipping cream and powdered milk for decoration.
I live in such a hot country that my "room temperature butter" turns out to actually be "melted butter". I guess that's why I have a hard time with recipes. XD
turn on the ac lol
Use shortener
Umm... sorry i got distracted , what did you say again?
I feel like I didn’t hear anything in the vid, I was distracted as well! Lol
@@Timmsy -- Hey buddy, get over your homophobia. Most women love poofs. They are SAFE for beautiful women to be around, and are VERY good in the kitchen.
@@annalisa14 yeah I know...I had 3 kids to one. ..but I shouldn't have left that comment..forgot I did. ..n I'll delete it.
That's what I said.
@@annalisa14 Hey Buddy, get over your heterophobia. How dare you infer that straight guys are not safe for women. When you demonize a particular group, that's bigotry!
I love frosting videos! Swiss is my best, but it can be so temperamental! Thanks Matt! I love Cupcake Jemma's American frosting recipe!
I was confused by all recipes on internet, now i understand better. Very helpful video, thank you!
LOLOL Watching you in these videos is a trip! I love it. I'm 64 and have never made my own frostings. I will now. Also I watched your piping videos and I love it. This weekend I will be making a cake and I will be piping away. It should blow my sister's mind! Thanks so much.
No Italian buttercream?? 😱
Yeah why was the Italian butter cream missing?
coming to another video!!
Italian meringue buttercream is way better than swiss
Luna Manee funny thing....I use the exact same recipe for both Italian and Swiss Buttercream.....with the exception of the water I use in the Italian method.
You mean like this? th-cam.com/video/reQQKAR-uZI/w-d-xo.html
You can add loads of different flavours to the ABC....Chocolate, dark chocolate, Nutella, Oreo, mint chocolate, orange etc and they all taste absolutely wonderful. It does help to shift the icing sugar first. I'm from the UK and not biased over American buttercream. With the other other 2 you are dealing with eggs and need to make sure they are heated properly or salmonella could become a problem.
A trick for smoothing out any buttercream is to warm your spatula or bench scrapper in warm water, dry it off and then proceed with smoothing buttercream. And yes it is essential that all butter is room temperature soft.
I love ABC but 50/50 ratio with butter & shortening cuz I don’t like it too buttery. But it IS waaayyy sweet. Italian and Swiss seem so light and the texture sooo silky. By far better!!!
Salmonella comes from the outside of egg shells, myth that it comes from eggs itself. If a shell gets in the eggs, salmonella could be an issue. American butter cream, using confectioners sugar, is sweet, way sweet. That's why people prefer other buttercreams
Ugh, the salmonella-legends again. Just look at the numbers of how many people in Europe actually do get cases of salmonella and you realise that you really don't need to worry about it.
@@megandryden7758 what? seriously, you believe that? the CDC would beg to differ.
@@Alexandra_Hill the chance of getting salmonella from a raw egg, is EXTREMELY low
Wow, really love all your explanations. So many baking mysteries are solved! I’m subscribing- pls keep up these fabulous videos! Kisses from Switzerland.
Thanks You!!...Never Knew heard of French Buttercream. Found It very Intriguing to find out they Didn't use Powdered Sugar. just heated granulated sugar water... Fascinated am going to try & make some now!~ look forward to more of your Video Tutorials... ~ Keep em Coming~
This is great!
Just came across this video as a recommendation. Topless Baker I was like wait it's a guy and I was like cracking up. Great explaination of these buttercreams. The American Buttercream is more of a decorators buttercream. So much powdered sugar to give it a stiff consistency to flowers and roses. I love Swiss meringue better because it's not as sweet and it's delicious.
welcome to the channel!!
American buttercream isn’t great for decorating either, its bubbles don’t allow piped flowers to be very beautiful. Cream cheese is best for decorating due to its texture and stiffness, and it does taste very good to many people; Italian is also very smooth.
NATALIE KONG I'm sorry. Let me clarify something, as I forgot to mention about something. American buttercream as with just butter alone isn't great for flowers, using shortening is what is added for stability. Many buttercreams are primarily butter so as air holes yes will makes flowers look badly made and are not stable. This type of American buttercream he shows is good for just basically icing and filling a cake. Using cream cheese most definitely and smoothness and a great taste to American buttercream. I agree with you on that 🙂
Question for you sir... will Swiss Meringue hold it’s shape for cupcakes just like American Buttercream? Or not so much?
@@picantesworld7723 American Buttercream is what I've always used for piping flowers, and they turn out beautiful. I've been a cake decorator for 40+ years, and everyone loves my cakes - withh American Buttercream. But I never, ever use shortening in it (yuck!) because it leaves a greasy film in your mouth. And if you know how to make it properly, there are no air bubbles.
Swiss meringue buttercream is definitely my go-to buttercream, love the recipe!
I would definitely enjoy another one of these. I loved this one, I’ve never had Swiss or French so I might try that the next time I make something ❤️
Another great instructional video! I needed a video like this. And as I proud American, I can say we have the shittiest buttercream 😂 lol. My favorite to make is Italian meringue buttercream 😋. But hey Matt can you do different kinds of ice cream/custards/pastry cremes bases next??!! ☺️
Nice of you to also show off your lovely American grammar. Like my grandma used to say, "It's better to be silent and be thought a fool than to open your mouth and remove all doubt".
You left out German buttercream which is my favorite: Make a vanilla pudding with 1 package European style vanilla pudding powder (Dr Oetker is the best), 0.4 l milk, 2 table spoons sugar. Cover with foil and cool down to room temp. Whisk 250g room temp butter and 50g confectioners' sugar (or more to taste) till it's fluffy. Add the pudding mix, one table spoon at a time till everything is smooth. Cool in fridge before using. This will result in a very light buttercream with way less calories and it tastes great. No fear of salmonella since it doesn't use eggs. Only drawback is that it doesn't tolerate hot weather very well and can't be covered with fondant due to its high moisture content.
*giggle * A friend of mine leanred that the hard way with a birthday cake. the fondant collapsed and the chocolate figurine on top fell flat on its face. Good luck it was just after blowing out the candles. Still, didn't help the patchy texture of the fondant.
oh please do more! this was great, love to see the differences!
great Ana!
Thank you Matt for the recipes, I’m making the swiss buttercream foe my sister’s birthday cake 🎂✨✨
I always used to think I just didn't like frosting and thus cake either because all I'd ever known was American buttercream. Let me tell you, the first time I made SMB my life was changed. I don't hate frosting, I just hate American buttercream (and cream cheese frosting, ew). I'm intrigued by the French buttercream as I've never heard of it. I'd love to see more on frostings! Especially Italian meringue buttercream and ermine frosting.
it's a game changer right?!
Quick question -- which of these buttercreams holds up best in the heat? I'm always concerned making any baked goods to eat outside since they are butter based.
American
I would disagree and say Suisse or italian. Egg whites actually keep your butter from melting
Awesome info. Showed this video to my mom. We'll be experimenting on which is best on our cupcakes. Thanks a million for sharing👍👍
Woohh notification squadd
Please can you talk about condensed milk buttercream? Is it a crusting type, does it taste good? Love your vids, keep them coming.
That's Russian buttercream, and it's what I use. It's absolutely the best. So easy to make, keeps well, freezes perfectly. Not too sweet, or grainy as there's no sugar in it. It doesn't crust at all, smooth as silk. This is the basic recipe I use, minus the Oreos, add whatever you like. . th-cam.com/video/UDnzwU6Ehg4/w-d-xo.html
I'm a baker from germany and we didn't even talk about american buttercream in school. We did the french, italian and german buttercream. I love the italian. It's really sweet but not so fat and heavy. Perfect for sour fruit and berries.
Thanks for the post Mr Matt my mom loves to bake in a free time she's a doctor by professional. She makes American buttercream frosting and it doesn't taste gritty or grainy everyone loves her A. B. C. frosting cuz it's soooooooo yummy and delicious. Medical student Malaysia God bless. 👍✌💪
Praise the Lord for alternative buttercream! Gonna go with Swiss! Thank you young baker!
Have you tried ermine buttercream? I think it's from the south of the USA. Rather than meringue, you make a sort of roux/pudding/custard. I find it's as smooth as French, but it's cheaper, easier and isn't as overwhelming in richness for days that are too chill for French buttercream's decadence. :P
My mom always called Ermine "Poor Man's Frosting" because it was cheap to make and tasted delicious.
ohh that sounds lovely!!!
Ermine buttercream is so underestimated.it's so delicious and so easy to make.
There are quite a few pudding/custard-ish based creams over here in Europe.
German Buttercream seems to be the same as the ermine buttercreme; semi-thick pudding (if without egg, only egg yolk, or with whole eggs, is up to you) with butter. Done.
Going with French-versions of the pudding-based things you usually start out with a creme patisserie, which is still the same base as regular pudding - but with a lot less liquid. So it has kind of a gummi-like texture when colled down. Add in whipped cream and gelatine and you have what's called "creme diplomate" - without the gelatine it's "creme madame" - if you go easy on the cream that holds its shape just as well as the diplo though.
There's also an Italian version of that - but forgot the name of that one.
There are so many names for that. I can never get it to work. My Grandmom said you have to use imperial margarine.
which is more stable when out of fridge and stay in room temperature display ?
bryan sow American
😂 just found this channel! - talk about nailing your audience! Well done x
This was great. You are OBVIOUSLY a baker because you are so precise. I LOVED the diagram. I do want to see you make Italian and German buttercream. Do the English have anything specific because I think English cakes are sooooo good... and served with heavy cream too. YUM. I made the Swiss buttercream after watching this video for my nephews birthday cupcakes and now I am only going to make Swiss Buttercream Icing! I have always done American Icing. I am looking forward to attempting the French Buttercream Icing in the future..... THANKS for your video. Good work. Again the graph was excellent visual.
OMG you are so handsome.. love the recipes...you are the best butter cream teacher
ahaha ;)
My biggest question is which one will do best in humidity? I'm American we typically use American buttercream. I've made all three but never in summer? Also just because I like how smooth I get it when I use more butter than powered sugar, but you're very right about the air bubbles. Maybe I'll switch it up for my uncles wedding cake (mostly cause my grandma asked).
Hybrid buttercream or vegetable shortening frosting
roxanitanena thanks but I’m trying to get away from the oils. That’s what my grandmas asked for..
No problem and yeah this would be bad since it would be pure oil, I hope you find a solution soon, and when you do let me know I’m a baker and I love to vring options for my clients.
all buttercream is going to struggle in the heat but as long as you refrigerate your cake after crumb coat and then also after decorating it should be ok!! I would use swiss, just don't leave the cake in the heat for too long!!
Topless Baker Thanks for the tip! I went with Swiss, it's an outdoor wedding in June in the South....I hope it'll go over well!
Just found this series of instructional videos!! Thanks I have leaned a lot
The first time I made SMBC I thought the same thing "ITS LIKE EATING A CLOUD" sooooo good!
I agree that American buttercream just tastes like sugar however you can flavor it with fresh ingredients and it is good. Anyone who has tried my chocolate buttercream can attest to that. Also if you live in a hot climate like I do American buttercream is the only frosting that will not melt. And children actually prefer plain old American buttercream because they like sweet. Other buttercreams have their use but its awfully judgmental to cut out American.
aahha I'm sorry jean :p just personal opinion :) Maybe you can bake for me and change my mind!
Would love to see another video with German VS Italian! Also, the French has a yellow hue to it (obviously so).....how do pros color it white? I usually rely on my buttercream to be white from the get go
I’m pretty sure people use color theory such as adding a bit of purple to elimate that yellow hue!
We tried our very first Swiss buttercream today. Completely agree with your comment on American Buttercream, Swiss tastes amazing, sweet but not overly so. Could eat that all day long 😂
Depends on the occasion and what kind of weather.. like the saying goes, you have to "Put your foot in it". Love, finesse and the right ingredients. Everyone makes buttercream frosting different and everyone will say "mine" is better.. blah, blah, blah.. I would've liked to see you make the Italian buttercream frosting. 🎂 thank you for an informative upload, I appreciate frosting tips 🍭Lily🍭
Ah yes... but which buttercream stands up the best for a wedding cake that will be sitting out on display for hours, without melting off the cake, before it is eaten?
Lou Kout great question!
Lou Kout American. Or ermine
French melts like butter. Swiss gets very soft
References to how to cook that icing
Lou Kout my American butter cream recipe is pretty stable because I actually add a bit more shortening but add a generous amount of butter to get good flavor
I think they often use fondant if you want it sitting for hours.
Why didn't you include the Italian meringue buttercream?? It's just amazing!!!
i have to do it in the next video for sure!!
I have never enjoyed a video this much😍😍 you are an amazing teacher
Yes!!! I would love to see more versions! So informative! :)
great thank you Sarah!!
Can you also do the Italian and German buttercream pleaseeee :)
yes i will!!
awesome! Can't wait for that.
I’m not saying that American is by far the best but if you just slap it together it will taste horrible, it took a few tries for me to get it right and in the end I came out with a great icing that was a ways a big hit.
First problem on American buttercream is beat butter for at least 7 minuets to get that light fluffy texture, second to help with the “grainy” problem sift your sugar first, and third
unless you want vanilla buttercream which personally I think tastes horrid NEVER use vanilla, if properly made plain buttercream is good but the best part about it is it’s a blank canvas for flavor, my favorites are strawberry, lemon, and peppermint but you can use just about any flavor you want. So don’t knock American till you’ve explored the possibilities and learned how to make it great.
I only know how to make American buttercream (I just started baking at the beginning of the year). I have to agree, vanilla is the most basic flavour to use. I like to add lemon, salted caramel (or orange to chocolate cakes). I mostly only use vanilla if I'm sending cupcakes into my sons school. I usually sift my icing sugar twice too which helps. I am really tempted though to try the Swiss or Italian one for my sons birthday cake later on in December...
Joannie00718 actually, different types of icing sugars, depending on how they are made, make different grainy textures that CANNOT be solved JUST by sifting. Also, the flavour profile of American buttercream is too sweet. I have also found a way to make it not as sweet but I could only do so using white chocolate.
mocharoon -w- This works for me: Use icing sugar made with corn (maize) starch to avoid graininess. A pinch of salt will take the edge off the sweet. I use half butter and half cream cheese, perfect sweet tartness.
Joannie00718 Wow, you just gave me an idea, chocolate peppermint icing for the next chocolate cake I make. TY!
765respect Darling isn’t that just cream cheese frosting 😂
Thank you so much for this video! It helps a lot!
Fun video. Enjoyable and informative. Though NOTHING is to DIE for. That saying needs to DIE. Your buttercream is to LIVE for. Yes!👍💐🔥💝. Keep us entertained and fed with your absotively awesome videos. Ty so much. HUGS and blessings. Hello from NY State.
I always get distracted with how beautiful Matt is
;)
vanessa dv He's ugly as fuck but has a good body, that's all
oh Karen you're so kind to me
Topless Baker how can a baker be cute come on should I focus on the butter or u shittt!!!! *(I'm human)
you blind?
He reminds me of James Charles
I was thinking the same!
Right? Except this one is super sister good at baking. How to make cake for your face vs. how to avoid cakey foundation.
You are the only one to mention the right temperature to cook the meringue. It's very important to kill bacteria in egg whites. Thank you for that. My favorite is Swiss meringue buttercream too. Not a fan of American buttercream myself however I think American buttercream tastes great with strong flavors like mint and lemon. Greetings from Egypt❤️
Excellent recipe and great explanation. Thank you man. 💪🏽👋🏼👏🏻👏🏻👏🏻
I think all buttercreams have their own merits. Don't know if I agree with the put down of American buttercream. It's a legit foundation for so many variations that demands that you bring your creativity to the experience. I appreciate your skills, nevertheless.
Thank you, I appreciate the kind words for American buttercream frosting.. I appreciate criticism but, rude criticism? Don't respect it as much.. don't get me wrong, he has some impressive and delicious frosting tips.
im sure you're as smooth and good as the french and swiss buttercream!
This was super helpful! I am so happy I came across your channel!🙌🏻
Thanks for this! First off, I’m American and not offended lol. I do like that you explained what the buttercream will look like in the beginning stages of whipping. I’ve only been doing buttercream (whipped cream has always been my fave) in the last year and as a home/hobby baker I need to see/know the process step-by-step. Thanks again!
thanks so much Lexie!! Glad it helped :)
What about Italian meringue buttercream?
in the next video ;)
he didn’t forget other buttercreams, this is American vs Swiss vs French!!!!!
:p
Excellent video! Totally accurate and very useful information. And as always, nicely presented!
oh great Bruce!!
Thanks for this great lesson. Hope you also discussed about the stability of each buttercream.
Can Matt be be a baking teacher?
Can be be TOPLESS while he teaches?
@@johndevanwayne4272
The only entertainment would be if he was cooking fried chicken .
ouch ouch ouch etc . There's something wrong with that guy
Helpful Hint: Topless means no clothes covering your chest. lol
It's that or his farmers tan will be really noticeable
i tried your swiss version amazing result thank you merci beaucoup from canada
Great tutorial 👍👍 thank u so much for ur time and explanation😉😉
USA buttercream has shortening. In it as well as butter numpy lol
The one you made is basic buttercream that the UK makes
Thank you, I am so glad someone finally told him.
I've never come across a basic buttercream recipe on American websites that asks for shortening. Shortening sounds pretty gross. D:
Although I think I'll probably not use basic much now that I've learned how to make Swiss, Ermine, and French buttercreams.
I have only seen people use butter, not shortening in american buttercream. I am sure some people use shortening but it's not the norm.
Eww I never put shortening in my frosting! That’s what grocery stores here in the US do to keep it cheap and stable...but I don’t know anyone that does that at home.
French takes the cake. Get it.
Love watching your video..really gaining much knowledge of preparing the best butter cream..
Hi Matt! I loved this masterclass for buttercream! Thanks so much! Now I know how to make french buttercream! Can you do a masterclass for marshmallows please? Thanks! Love your channel!!
oh so fun!!
If you make American buttercream correctly, it shouldn't be grainy or nasty..ask Lorraine Pascal why she prefers American buttercream over all others..
The thing about saying American Buttercream is, we have so much diversity in this country that, you never get the same type of frosting from one bakery to the next, and one household to the next. Even here in Pittsburgh, we have so many different ethnic bakeries that, if you don't like one, just drive a few miles and get the other. Haha.
I never knew their were different versions, but I can def. tell that some are completely different in taste and texture.
Bea Long yes and if you whip it on slow instead of on high you get a smooth butter cream. Not my favorite but some like the sweetness.
No compare to Italian, French or Swiss.. they have by far better texture and flavor.
craig bryan kind of like tigergreg8 drive a few miles and its made a bit different..lol..I'm not crazy about it myself but mines got a beautiful smooth texture 😉
Dayana Alvarado I dont like the French at all do you? I'm not a fan of American but I've made some of the best tasting its tricky though for sure 😱
Thanks very very much for this video I am really hate American one it’s really taste like trash I am gonna start using Swiss one 😍
ahaha trash lollll!!
amira obeidat You think trash is tasty...? Oh my gosh! :DDDD
I would love to see other butter creams! I just recently started making Macarons and have been trying to find the best butter cream filling to use. Thank you very much for clarifying the differences between American, Swiss, and French 😘
i totally will!!
French or Italian is the best for macarons.
This is a great video, I’m a chef and what your calling French meringue buttercream i know it as creme mousseline .from what I know/ was taught, it originates from France but it is used a lot in German baking and is often called German buttercream
I had to watch this 4 times cause I got... Distracted 😳
It's apparent you've never iced and smoothed a cake with American. I have no issues with my buttercream regarding smoothing or having a grainy texture. I do find that the meringue buttercream icings will not hold up to our humidity and have a greasy mouth-feel, not unlike eating butter directly. If you were to make American the proper way, you'd have a different opinion. Thank you very much.
Michael Riordan whats the best way to make american bc?
European and English butter is different from American butter, there are a lot of variables here. Its also unlikely that any cake eating american is sitting in a non climate controlled environment for any length of time, so the humidity point is moot. Creating food for weather conditions and not taste is anathema to many who love food.
I've been to plenty of outdoor parties that serve cake (including weddings), so a lot of people are concerned with how frostings will hold up.
I’m an American & Pastry chef and I completely agree with everything he said. And I the to break it to you but anything made with butter will melt in the heat, there’s no way around heat melting fat.
Anastasia Beaverhausen I live in the US in South Carolina and our humidity changes on a daily basis! I have had days where my Swiss Meringue Buttercream turns out fabulous and some that turns to soup! On those days it has turned to soup, I've checked the humidity and it was quite high! So humidity is very much a factor in this recipe! So I let the recipe sit for about 30 minutes in the freezer and most of the time I can get it to whip up fine!
Great icing tips!!! Thanks for the breakdown =)
I am from America and I’ve always hated the buttercream here (way too sweet) so I started incorporating the whipped egg whites 30 years ago - I didn’t know I was making Swiss butter cream - 😂 but that’s the one I like too! However, I’m interested in trying all the other countries as well... Thanks for the great video! 👍🏼
I don't care about the buttercream. Just get back in front of the camera. ;)
You're great at teaching... only now found your channel... please make more vids
So useful! Thank you! :)
Funny story: I was looking for this kind of video 2 days ago and didn't find anything helpful and then BOOM this came out on my notification. Thankyou, Matt :)
yesss!!!!
Hi mat, you can purchase natural flavoured icing sugar which are amazing, there are a range of flavours and you can get it from sugar and crumbs, everything comes out really super . Thanks for your help with baking xx
I got a little "drewring" to do. 😂 Your accent bro, love it! 😂
Thank you so much! I love these kind of videos! Teach us more about buttercream! And pipe them so that we see the difference in concistency :)
ohh yess great idea emma!!
Thanks for sharing finally i subscribe your channel i havent know before if there different types of buttercream.alot of thanks to you since baking is my life
Wow. It was exactly what I wanted to know!!
You really make it easy to understand, i will make the french and then let you know how it went. Thanks!
yay shelly!! Send me a pic :)
Great instructional videos!
It would have been cool to see you make the Italian version since it's a bit more advanced, but then again, it's understandable as Italian Buttercream is based on both a meringue and a "cooked" sugar syrup that has to be at a PRECISE "boiling" point or temperature before it is incorporated into the egg-whites and then the mixing bowl has to be cooled down to a point before adding butter or melting would ensue...many steps, so little time...but the texture and taste...WOW...and yet, I find that I am more partial to Swiss Meringue Buttercream as the taste and silky texture is comparable to the Italian Buttercream, yet it is much more quick and simple..THANKS!!!
that's an excellent class thank you I love your channel!!😉
In Russia we use cream cheese icing, it tastes good, but I want to find more stable and cheaper cream, so I will try SMBC. Thank you for the video!
I really loved your video, informative and easy directions! I love your graft :) totally agree with your opinion on american buttercream. I need to make the swiss version next. I usually make the French, but it is $$$$. I've always used cold butter though?? I'll try with room temp next time, what would be the difference?
5:57 For future reference, this is a double boiler method. Bain Marie (English translation: Mary's bath) is when you place the container of food into a water bath.
Double Boiler = container is over steam, not touching the water (and not actually boiling--just a simmer)
Bain-marie or Water Bath = container is in the water
Yes more types of buttercream please!