French Buttercream Or American?

Decorating By chefjennalee Updated 22 Jun 2012 , 3:46pm by AnnieCahill

chefjennalee Cake Central Cake Decorator Profile
chefjennalee Posted 22 Jun 2012 , 3:36pm
post #1 of 2

Hi bakers,

I am making a coconut sponge cake and I'm thinking an American style buttercream may be to heavy, ie. shortening, powder sugar, butter. I was looking at French buttercream with egg yolks and it sounds great but I'm worried about the heat and humidity of Texas. Anyone have experience with this? I never made a French buttercream, but have made boiled icing and that's only good for the day of and no good for heat. Any suggestions on icing choices?


1 reply
AnnieCahill Cake Central Cake Decorator Profile
AnnieCahill Posted 22 Jun 2012 , 3:46pm
post #2 of 2

If it's going to be outside then you really need to stay away from the European buttercreams. I agree that a traditional American buttercream is too heavy. An Italian meringue buttercream or a French buttercream would be perfect if you could keep it cool.

An alternative is a hybrid between the two. It's Charlotte's Whipped Cream buttercream. You can use all shortening, all butter, or various ratios of the two. I know Leah_s uses high ratio shortening to keep it from melting down. It also cuts back on the greasiness if you use high ratio. Here's the link:

My only recommendation is do NOT use the Wilton meringue powder for this recipe, as it imparts a really sour flavor to the buttercream.

Quote by @%username% on %date%