American Buttercream Vs Swiss/italian Buttercreams

Decorating By bakergurl92 Updated 26 Feb 2017 , 11:41pm by jchuck

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bakergurl92 Posted 26 Feb 2017 , 1:27am
post #1 of 4

I've looked around the form for an answer to these questions but can't seem to find an answer so I apologize if these have been asked before.


1.What are the advantages and/or disadvantages of using an American buttercream vs Swiss/Italian buttercream in terms of 

a. crumb coating?

b. frosting a cake?

c. piping designs and flowers?


2. Can I use shortening instead of butter in a Swiss/Italian buttercream?

3 replies
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gidgetdoescakes Posted 26 Feb 2017 , 1:53am
post #2 of 4

smbc is very buttery and creamy not so sweet...I tried piping roses and not as good for me as abc..Some people put butter and shortening so I think you can play around with the recipe. It does not crust.

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kakeladi Posted 26 Feb 2017 , 9:13pm
post #3 of 4

I tried smbc once.....to me one might as well just bite into a stick of butter :(   Just not for me.

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jchuck Posted 26 Feb 2017 , 11:41pm
post #4 of 4

bakergurl92 

You might like cooked flour icing. Easy to make, tastes lovely, not too sweet. You can use either all butter, combo of butter/shortening, or all shortening. I doctor the recipe by adding a couple of tablespoons of meringue powder, and 2 cups of icing sugar. Just makes icing pipe better, crust faster. It's my go to icing. Tastes just as good as SMBC.

http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/

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