Make Perfect Frosting EASY! - Baking Basics

Introduction

In this tutorial, we will explore four different buttercream frosting recipes that are essential for any baking enthusiast. By learning how to make American, Swiss, Italian, and French buttercream, you will have the perfect frosting for any occasion. Each recipe comes with its own unique characteristics, advantages, and drawbacks, which you will discover as we delve into each type.

Step 1: Make American Buttercream

American buttercream is the simplest and sweetest of the four frostings.

Ingredients

• 2 cups (16 ounces) unsalted butter, room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 7 cups powdered sugar
• 3 tablespoons heavy cream

Instructions

1. In a stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed for 30 seconds.
2. Mix in the vanilla extract and salt on low speed.
3. Gradually add the powdered sugar while mixing on the lowest setting.
4. Halfway through adding the sugar, incorporate the heavy cream to ease mixing.
5. Continue mixing on low speed until fully combined, about 2-3 minutes.

Tips

• American buttercream is great for structured cakes and can be easily customized or substituted with vegan options.
• Be aware that it is quite sweet, which may not be suitable for everyone.

Step 2: Make Swiss Buttercream

Swiss buttercream offers a creamy and silky texture, making it a favorite for many bakers.

Ingredients

• 5 large egg whites
• 1 cup granulated sugar
• 1 cup powdered sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 4 sticks (16 ounces) unsalted butter, at room temperature

Instructions

1. Fill a medium saucepan with one inch of water and bring it to a simmer.
2. In a heatproof bowl, whisk together the egg whites, granulated sugar, powdered sugar, and cream of tartar.
3. Place the bowl over the simmering water and whisk until the mixture reaches 160°F (70°C), about 5-8 minutes.
4. Remove from heat and transfer to a stand mixer fitted with a whisk attachment. Beat on high speed until it cools to room temperature (15-20 minutes).
5. On low speed, add the butter one tablespoon at a time. Once combined, add the vanilla extract and mix until smooth.

Tips

• Swiss buttercream is less sweet than American buttercream, making it a great choice for those who enjoy a balanced flavor.
• It does not develop a crust, allowing for easy decorating and smoothing.

Step 3: Make Italian Buttercream

Italian buttercream is similar to Swiss but with a sturdier consistency, making it ideal for warmer conditions.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• ½ cup water
• 12 ounces unsalted butter, room temperature
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt

Instructions

1. In a medium saucepan, combine the sugar and water, then bring to a boil. Insert a candy thermometer and boil until it reaches 235°F (113°C).
2. While boiling, prepare your stand mixer with the egg whites and whisk attachment.
3. Once the syrup reaches temperature, reduce the mixer speed to low and drizzle in the hot syrup carefully, avoiding splashes.
4. Increase the mixer speed to high and whip until stiff peaks form. Chill in the fridge for 15 minutes.
5. Add the butter, salt, and vanilla extract, mixing until light and fluffy.

Tips

• The density of Italian buttercream makes it suitable for layering cakes and outdoor events.
• It is less sweet than both American and Swiss buttercream.

Step 4: Make French Buttercream

French buttercream is rich and buttery, made with egg yolks for a unique flavor.

Ingredients

• 6 large egg yolks
• ¾ cup granulated sugar
• ¼ cup water
• 1 pound unsalted butter, room temperature
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt

Instructions

1. In a stand mixer, combine egg yolks and ¼ cup of sugar, mixing until pale.
2. In a saucepan, combine the remaining sugar and water. Cook on medium-high heat until boiling, reaching 235°F (113°C).
3. With the mixer running on medium-low speed, carefully drizzle the hot syrup into the yolk mixture.
4. Increase the speed to high and whip until cooled to room temperature (about 15 minutes).
5. Gradually add the butter, followed by the vanilla and salt, mixing until fully combined.

Tips

• French buttercream has the least amount of sugar, making it the richest in flavor.
• It’s best used for filling between cake layers or for a smooth finish on cupcakes.

Conclusion

You have now learned how to make four different types of buttercream frosting: American, Swiss, Italian, and French. Each recipe offers unique flavors and textures suited for various baking needs. Experiment with these frostings to find your favorite or use them for different occasions. Happy baking!