I just joined this page and I would like to be welcomed by explaining what's the difference between buttercream, Italian meringue and Chantilly cream and their different uses. I love making cakes but I'm just starting.
This explains the difference between Swiss and Italian and American
Chantily Cream is like a fancy whipped cream but more stable. I think it's French I origin but not something you'd ice a typicall cake with.
Hi Cake Love, buttercream is the easiest to make and use - it's just equal parts butter and icing sugar (powdered sugar) beaten together. Italian or Swiss Meringue Buttercreams involve adding beaten egg whites also which gives a lighter/fluffier texture to the buttercream (but the methods are slightly different for making Swiss v. Italian). Chantilly Cream on the otherhand is whipped dairy cream with icing sugar (powdered sugar) added plus a drop of vanilla extract - great for fresh fruit gateaux. (Only add the sugar and vanilla after you've whipped the cream and fold in gently to avoid it curdling!)