Buttercream recipe

There are two technical methods of creating buttercream. The Swiss method and the Italian method.

Swiss Buttercream is made by warming the egg whites and sugar in a bain marie until the sugar is dissolved and then transferred into the mixer and whipped until cool. Once cool, add softened butter to the bowl, little at a time and whip until a fluffy consistency is reached.

Italian Buttercream is made with softball (240F) sugar syrup poured into whipping egg whites. Once whipped, add softened butter to the bowl, little at a time and whip until a fluffy consistency is reached.

Buttercream often takes quite a bit of whipping in order to reach the right consistency. Never throw out buttercream due to lumps or when the cream is to soft. Applying heat will help it come together, chill the mixture and re-whip it.

Basic Recipe:

Swiss Buttercream

1 cup egg whites
1 pound sugar

1 pound soft unsalted butter

Italian Buttercream

14 ounces sugar
1 tablespoon glucose

7 egg whites
1 ounce sugar

1 pound soft unsalted butter

Heavy flavors such as fruit, chocolate, or nut paste should be added to the buttercream after is has been made. Lighter flavors such as vanilla, lemon peel, or lemon juice can be added during the whipping process.

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