What is the difference between swiss, french and italian buttercream?
The recipe I have for swiss buttercream combines the egg whites with regular sugar and it is heated/dissolved then remove from heating (over boiling water) then it is beat with a mixer and butter is incorporated
Kaye's italian buttercream adds a sugar syrup to beaten egg whites and then butter is incorporated.
French buttercream seems like 50/50 butter/crisco recipe only use cream instead of water or milk.
Which one is better for decorating like you would with 50/50 butter/crisco buttercream so that roses and borders could be made? I have read that these recipes can be unstable, need refrigeration all the time.
What about the italian butter cream with uncooked egg whites. Isn't that kinda risky?
The difference between IMBC and SMBC is in how the eggs are cooked.
IMBC -- the hot sugar syrup is slowly poured into the whipped egg white mixture
SMBC -- the egg whites and sugar are cooked to 160 degrees F, then whipped until it cools
IMBC is the most commonly used of these buttercreams. I know several people who use it, but it has to be kept refrigerated and would not hold up very long at an outdoor Summer wedding. HTH
I also read that Italian Meringue Buttercream is more stable so it stands better in hot weather than Swiss.
I am practicing with Italian Merinuge Buttercream for my specialty cakes. Did also Swiss buttercream but sure enough it is not as thick as Italian.
As a preference, I am siticking with Italian.
Also, like Cakebaker mentioned, the preparation process is also different.
Thanks. Just wanted to make sure I understood.
Italian is more stable.
French contains egg yolks and uses all butter (I've never saw a recipe using crisco, the French would probably have a heart attack over that! lol)
Swiss is usually easier to prepare.