American Buttercream Vs Swiss/italian Buttercreams
Decorating By bakergurl92 Updated 26 Feb 2017 , 11:41pm by jchuck
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?
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.
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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