The Best Vanilla Buttercream Frosting (2024)

FAQs

What is the difference between French buttercream and vanilla buttercream? ›

Rich and creamy, French buttercream has a taste and consistency similar to custard or pastry cream. Made using pasteurized egg yolks and sugar, this buttercream is not as sweet as traditional American buttercream and makes a great topping for a dark chocolate cake.

Swiss meringue buttercream is probably the most standard buttercream for pastry professionals. It is incredibly smooth, making it an extremely popular choice for icing cakes. Compared to American buttercream, it has a much stronger butter flavor, but is considerably less sweet.

Frosting is usually made with shortening (Trex, Flora White & Cookeen) or cream cheese. That's why frosting is a good option if you want a bright white cake than buttercream which often has a yellowish tint. However, shortening-based frostings can have a slight chemical taste.

1. Swiss Meringue Buttercream. This is the Queen of Frosting. Imagine the melt-in-mouth texture of ice cream, just at room temperature.

The shiny, smooth covering on a wedding cake with pristine edges and delicate flowers is likely Swiss or Italian Meringue buttercream.

SWISS MERINGUE BUTTERCREAM

Pros – It is soft, smooth and not too sweet. SM buttercream is arguably the best frosting in terms of cake decorating because it is the easiest way to get those smooth clean lines.

Italian Buttercream

Continue to mix, mix, mix, adding vanilla, salt, and any other flavorings you like until the frosting is soft, shiny, and white. Although Italian buttercream is extremely light, it's stable enough to hold its shape through warm weather.

Any fruit-flavor, incorporated in the buttercream, like orange, lemon, strawberry, blueberry, pineapple, mint, works well, because it ends up being the primary flavor anyway. Also, chocolate ganache always works! Also, try working with crazy combinations like an orange or coconut cake with chocolate ganache.

Does vanilla buttercream need to be refrigerated? ›

If your buttercream recipe is made with all butter, it will need to be refrigerated. An all-butter recipe may melt off your cake once it's reached room temperature. If you're making a pure white buttercream with no butter and just shortening, it can stay out at room temperature for up to 2 days.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

Yes, this is absolutely correct. The longer you beat, the more air you incorporate in your buttercream, thus, it will have lots of holes or air-pockets, it will also make the colour lighter. If you will use your buttercream primarily for filling or maybe as simple swirls, then this is ok.

Be sure to use the flat paddle attachment on your stand mixer. Using a whisk attachment will cause air bubbles to form. If your buttercream has been sitting for an extended period, you will need to re-mix on your mixer's lowest setting for a minute or two, or mix by hand with a rubber spatula for a few minutes.

Pros: This frosting is every butter lover's dream, silky and smooth with a rich flavor. French buttercream works well as a cake filling or as a soft buttercream finish. Cons: French buttercream is a very soft frosting, so it doesn't work well if you're looking to achieve sharp corners or pipe details.

Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract. Add milk and beat for an additional 3 to 4 minutes.

The main difference between vanilla and French vanilla lies in the ingredients used and the flavor profile. While vanilla is typically made with vanilla bean extract, French vanilla often contains egg yolks, which gives it a richer and creamier taste.