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?
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.
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.
Is there much taste difference between the types? Also, good receipe to try?
I've never made the French BC. Swiss is buttery. American with shortening I think is nasty. Go ahead, and blast away . Italian is smooth, and tastes wonderful.
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!
The difference on the Meringue buttercreams.