Adding different ingredients results in different types of buttercream. So, what are the differences between various buttercreams?
What are their distinguishing features, and in what ways can they be applied? Taking three basic buttercreams as examples, let's explore some foundational buttercream recipes.
Italian Meringue Buttercream:
1. Whip egg whites using an electric mixer until stiff peaks form.
2. Boil sugar and water in a small saucepan to 117°C; ensure the correct temperature.
3. While whipping the egg whites, slowly pour the hot syrup into them. Continue whipping.
4. When the Italian Meringue is glossy and the mixture doesn't fall off the spatula when lifted, it's done.
5. Add softened butter in 2-3 portions, mixing with an electric mixer until smooth.
6. When the overall mixture is white and airy, the buttercream is ready.
By incorporating warm sugar syrup into whipped egg whites, Italian Meringue Buttercream achieves a unique texture.
1. Since it doesn't contain egg yolks, the buttercream is pure white and ideal for coloring for cake decoration.
2. Its mild flavor complements the sweetness of fruits and other ingredients.
3. Compared to other buttercreams, it is less prone to melting, making it suitable for cakes and desserts at room temperature.
Pâté à Bombe:
1. Heat sugar and water in a heat-resistant container until boiling, creating syrup. While stirring egg yolks, slowly pour in the syrup.
2. Place the mixing bowl over simmering water, and continue stirring with a whisk until it reaches a mayonnaise-like consistency. Be cautious; inadequate heating may result in an eggy taste.
3. Immediately switch to a high-speed electric mixer, and beat until it's white and leaves traces of the whisk.
4. Fully whip the bomb batter, then, when cooled, add softened butter in two portions and mix thoroughly.
5. Once it has a glossy and smooth appearance, it's done.
1. Low water content and the richness of egg yolks emphasize the deliciousness of butter.
2. The bomb batter itself is airy, providing a melt-in-your-mouth experience.
3. If applied too thickly, it can become overly sweet, so a thin layer is preferable when used as a filling.
Crème Anglaise+ Italian Meringue Buttercream:
1. Pour half of the milk and sugar into a small saucepan and heat to a boil. Mix the remaining sugar and egg yolks thoroughly, then add half of the heated milk and mix well.
2. Pour the mixture back into the saucepan, stir well, and simmer over low heat. Use a heat-resistant spatula to gently stir.
3. Once it thickens to a creamy consistency, remove from heat (ensure the temperature stays around 83°C to prevent overcooking).
4. Place the mixing bowl over ice water to cool below 20°C before adding butter (adding butter to a warm mixture can cause it to melt).
5. Soften the butter into a mayonnaise-like consistency before gradually adding Anglaise sauce in 3-4 portions, stirring at low speed with a whisk or electric mixer.
6. Once everything is added, mix until smooth, glossy, and has a consistent texture.
1. Due to its high water content, thorough mixing is necessary to prevent oil-water separation.
2. Since it doesn't incorporate air, the texture is exceptionally smooth. While it's soft and perfect for various cakes and desserts, it isn't suitable for long-term storage or intricate decorations.