What Is The Difference In The Meringue Buttercreams?

Decorating By Juds2323 Updated 6 Jun 2008 , 7:02pm by Juds2323

 Juds2323  Cake Central Cake Decorator Profile
Juds2323 Posted 6 Jun 2008 , 2:00pm
post #1 of 8

I usually use american buttercream, but I've been wanting to try one of the other buttercreams. But I was wondering what was the difference between the types?

TIA

Judi

7 replies
 aswartzw  Cake Central Cake Decorator Profile
aswartzw Posted 6 Jun 2008 , 2:08pm
post #2 of 8

As far as taste, meringues are not nearly as sweet. American BC contains powdered sugar while the meringues are based off granulated sugars and eggs.

Here's a nice little article comparing the two.

http://en.wikipedia.org/wiki/Buttercream

 Mike1394  Cake Central Cake Decorator Profile
Mike1394 Posted 6 Jun 2008 , 2:30pm
post #3 of 8

Generally
Swiss, cook eggwhites, and sugar to about 120. Dble check sugar is dissolved.

Italian, egg whites whipped. Sugar cooked to 240 poured over egg whites while slowly whipping.

French egg yolks.

Swiss has more butter.

Mike

 ladyonzlake  Cake Central Cake Decorator Profile
ladyonzlake Posted 6 Jun 2008 , 2:31pm
post #4 of 8

I use IMBC as my main frosting. I love that it's has a smooth silky light taste, easy to smooth on your cake, not ever grainy, and it just has a more sophisticated taste. It is more work to make but well worth it. This is the type frosting that you will find that specialty bakeries use.

 Juds2323  Cake Central Cake Decorator Profile
Juds2323 Posted 6 Jun 2008 , 3:56pm
post #5 of 8

Is there much taste difference between the types? Also, good receipe to try?

Thanks,

Judi

 Mike1394  Cake Central Cake Decorator Profile
Mike1394 Posted 6 Jun 2008 , 5:55pm
post #6 of 8

I've never made the French BC. Swiss is buttery. American with shortening I think is nasty. Go ahead, and blast away icon_biggrin.gif . Italian is smooth, and tastes wonderful.

Mike

 ladyonzlake  Cake Central Cake Decorator Profile
ladyonzlake Posted 6 Jun 2008 , 7:00pm
post #7 of 8

Are you asking is there a difference between the American BC and Meringue or is there a difference between the different Meringue BC?

I've only made the American and IMBC and yes...big difference. IMBC is more buttery flavored if left in the vanilla flavor but it's so awsome when you add other flavors...chocolate, raspberry puree, strawberry puree, lemon curd, and liquors are the flavors I've made and they are so awsome!

 Juds2323  Cake Central Cake Decorator Profile
Juds2323 Posted 6 Jun 2008 , 7:02pm
post #8 of 8

The difference on the Meringue buttercreams.

JUDI

Quote by @%username% on %date%

%body%