My buttercream recipes (American and Italian version)

American butter cream, Swiss and Italian meringue. Buttercream swiss and italian

 Hello my foodies

Today, I offer you the most popular recipes for American butter cream and Swiss meringue.

But there are several types of butter creams, American butter cream, Swiss and Italian meringue are the most used in cake design.

Butter cream is an important element in cake design.

A little history

Butter cream was invented at the end of the 19th century by Quillet a Parisian pastry chef, his successor Guignard, a pastry chef on rue de Buci, popularized it by flavoring it with coffee to garnish the famous mocha.

I have a slight preference for Swiss meringue butter cream because Swiss meringue butter cream is lighter and much better in the mouth. The advantage of Swiss meringue butter cream is that it is much less viscous and has a softer texture. It takes a little more work, but it's still quite simple to do.

American butter cream has a great advantage: it is easy to make and you only need 5 simple ingredients to prepare it.

The disadvantage of this cream is heavier.

American Butter Cream

 Tips to keep in mind before you start:

If the cream is much too soft (wet and/or hot environments):

- To harden the cream, put it in the refrigerator for 20-30 min, remove it and beat it again. If it is still too soft, repeat the process until the desired consistency is achieved. - Another option is to add more icing sugar. Add 1 tablespoon of icing sugar, beat and check the consistency.

If the cream is too cold:

- Simply add 1 tablespoon of milk and beat it again. Check the consistency. Repeat the process until the desired consistency is achieved.


You can also use an electric mixer or a manual electric mixer for this recipe.


Sift the icing sugar (fine mesh) to remove the granules. 

- 11/2 cups (340gr/12oz) unsalted butter, softened at room temperature.

- 6 cups (680gr/1lb 8oz) icing sugar, sifted.

- 2 tablespoons of vanilla extract.

- 2-3 tablespoons of milk.

- 1 pinch of salt

-Ingredients to add flavor or colorants (optional) 

Steps to follow:

  • The key to obtaining a cream with a perfect texture is to use softened butter. To do this, leave it at room temperature for at least 3 hours. This is an important step.
  • It is important to cut the butter into cubes, it will be easier to work with.
  • Meanwhile, sift the icing sugar to remove the granules. 

 

  • Once the butter is soft enough and the sugar is already sifted, beat the butter on medium-high speed for at least 5 to 7 minutes, or until the butter has a spongy texture and a light white colour. 
  • Add the sugar, little by little, at least 1 to 2 minutes at medium speed, 1 tablespoon at a time, this will give a very creamy texture.
  • Once the sugar has been added, add the vanilla extract, salt and milk.
  • Beat ingredients for 3-4 minutes, on medium-high speed or until creamy and smooth.
  • Scrape the sides of the bowl with a spatula if necessary. Be careful, don't beat it too much, as it could add too much air, which would make the mixture porous. 
  • Optional: add colorants and/or ingredients. 
  • Check that it has the right consistency. If necessary, refer to the tips at the beginning of the recipe

Conservation

This cream can be stored for one month in the freezer, 2 weeks in the refrigerator and 3 days in Ingredients.

 

Swiss meringue butter cream

- 5 egg white (150gr/5oz).

- 11/4 cups (282gr/10oz) sifted icing sugar

- 11/2 cups (340g/12oz) unsalted butter, softened at room temperature.

- 1 tablespoon vanilla extract

- A pinch of salt (adjust to taste)

- Ingredients to add flavour or colouring (optional)

 Tips to keep in mind before you start:

If the cream is much too soft (wet and/or hot environments):

  • To harden the cream, put it in the refrigerator for 20-30 min, remove it and beat it again. If it is still too soft, repeat the process until the desired consistency is achieved. - Another option is to add more icing sugar. Add 1 tablespoon of icing sugar, beat and check the consistency. Repeat the process until the desired consistency is achieved.

If the cream is much too cold:

  • Place a bowl on a saucepan with boiling water (water bath) and place the mixture you want to soften on the bowl. Leave it there until the sides start to melt (it will always have a cold center with a few melted sides) and beat it, gradually increasing the speed (to avoid any spillage) at medium speed. Stop beating once it reaches a homogeneous texture (at least 4 minutes). Check for consistency. Repeat the process if necessary.
  • You can also use an electric mixer or a manual electric mixer for this recipe.
  • Sift the icing sugar (fine mesh) to remove the granules. 

 

Steps to take to be continued:

 

  • The key to obtaining a cream with a perfect texture is to use softened butter. To do this, leave it at room temperature for at least 3 hours. This is a very important step, don't ignore it.
  • If you dice the butter, it will make it easier to work and speed up the process.
  • Fill a saucepan with water and bring to a boil. When the water is at boiling point, place a bowl in it, without it touching the water (water bath. Add the egg whites to the bowl and sugar, beat them until the sugar is completely gone. This could take at least 3 to 5 minutes.
  • To check for traces of sugar, smell the mixture and look for the granules and if the mixture is already hot.
  • Don't worry about eating raw eggs, they will be cooked after the process. Once the sugar has dissolved, remove the bowl from the hot pan. 
  • With an electric mixer (use a whip blade for this) beat the meringue at medium/high speed until stiff peaks are obtained, and until the meringue has cooled.
  • It is important that the mixture is not hot at all, as it will melt the butter that we will add in the following steps. This process could take at least 10 minutes. 
  • With the electric mixer on low and medium speed, add the vanilla, salt and diced butter. Add the butter little by little, one piece every 3 seconds, and beat the mixture until it is soft.
  • At some point in the process, the mixture may seem separate, but if you are patient enough and wait, you will get the desired texture. This process could take at least 10 to 15 minutes. 
  • Optional: add colorants and/or ingredients.
  • Check that it has the right consistency. If necessary, adjust it according to what is explained in the tips at the beginning of the recipe.

Conservation

This cream can be stored for one month in the freezer, 2 weeks in the refrigerator and 3 days at room temperature.

 

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