What's The Difference?

Decorating By mami2sweeties Updated 22 Jul 2005 , 5:31pm by Sugar

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mami2sweeties Posted 22 Jul 2005 , 3:15pm
post #1 of 5

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?


4 replies
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CakeBaker Posted 22 Jul 2005 , 3:36pm
post #2 of 5

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

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MariaLovesCakes Posted 22 Jul 2005 , 4:15pm
post #3 of 5

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.

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mami2sweeties Posted 22 Jul 2005 , 4:22pm
post #4 of 5

Thanks. Just wanted to make sure I understood.

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Sugar Posted 22 Jul 2005 , 5:31pm
post #5 of 5

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.

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