I only use Swiss meringue for all my baked goods. I agree: It’s like eating a soft, not overly sweet, smooth cloud! It’s just amazing and easy to work with. Sets up well in the fridge. Over all a delight.
Yeah like it’s so disgusting to me. It’s super easy to work w/ like to hold together. If I make it I don’t whip it as much so it doesn’t have as much air but it stays together really well if you’re making a large cake like endurance-wise I think it stays together the best but when you get to eat it it’s just...
For amazing Swiss meringue butter cream: no thermometer just take a bit of meringue between your fingers while it’s still on the hot water if it is still grainy keep it on the hot water until all sugar dissolves. Butter should be cool but not cold eliminates the “soupy” part of the process, otherwise put it in the fridge for 10-15 min and continue mixing. Once you finish with the meringue stage and you are ready to add your butter switch from whisk attachment to paddle, reduces air bubbles (whisking adds bubbles).
I just tried your swiss meringue buttercream today and it turned out lovely. I am quite pleased, and planning on trying the french one soon. I took it to my cake decorating class and everyone enjoyed it. The instructor even asked for the recipe (i gave her a link to you) I admit, i stumbled across your channel by accident looking for a specific recipe a couple weeks ago. I didnt even notice the name was "topless" until after I'd already wondered why you didnt have a shirt on under your apron lol. I really enjoy your videos, they're full of information, and yet still feel approachable. And so far, your recipe(s) are spot on. I honestly couldn't care less whether you have a shirt on or not, because what you're saying/doing is more interesting. But if thats what helps you stand out (and it certainly seems to) then kudos for the unique idea.
Just came across this video as a recommendation. Topless Baker I was like wait it's a guy and I was like cracking up. Great explaination of these buttercreams. The American Buttercream is more of a decorators buttercream. So much powdered sugar to give it a stiff consistency to flowers and roses. I love Swiss meringue better because it's not as sweet and it's delicious.
American buttercream isn’t great for decorating either, its bubbles don’t allow piped flowers to be very beautiful. Cream cheese is best for decorating due to its texture and stiffness, and it does taste very good to many people; Italian is also very smooth.
NATALIE KONG I'm sorry. Let me clarify something, as I forgot to mention about something. American buttercream as with just butter alone isn't great for flowers, using shortening is what is added for stability. Many buttercreams are primarily butter so as air holes yes will makes flowers look badly made and are not stable. This type of American buttercream he shows is good for just basically icing and filling a cake. Using cream cheese most definitely and smoothness and a great taste to American buttercream. I agree with you on that 🙂
@@picantesworld7723 American Buttercream is what I've always used for piping flowers, and they turn out beautiful. I've been a cake decorator for 40+ years, and everyone loves my cakes - withh American Buttercream. But I never, ever use shortening in it (yuck!) because it leaves a greasy film in your mouth. And if you know how to make it properly, there are no air bubbles.
Luna Manee funny thing....I use the exact same recipe for both Italian and Swiss Buttercream.....with the exception of the water I use in the Italian method.
French buttercream is so High in fat that it’s not ideal for frosting cakes as it tends to melt much faster than all the others. It’s better used as a filling 😊
Thanks for the post Mr Matt my mom loves to bake in a free time she's a doctor by professional. She makes American buttercream frosting and it doesn't taste gritty or grainy everyone loves her A. B. C. frosting cuz it's soooooooo yummy and delicious. Medical student Malaysia God bless. 👍✌💪
LOLOL Watching you in these videos is a trip! I love it. I'm 64 and have never made my own frostings. I will now. Also I watched your piping videos and I love it. This weekend I will be making a cake and I will be piping away. It should blow my sister's mind! Thanks so much.
@@Timmsy -- Hey buddy, get over your homophobia. Most women love poofs. They are SAFE for beautiful women to be around, and are VERY good in the kitchen.
@@annalisa14 Hey Buddy, get over your heterophobia. How dare you infer that straight guys are not safe for women. When you demonize a particular group, that's bigotry!
We tried our very first Swiss buttercream today. Completely agree with your comment on American Buttercream, Swiss tastes amazing, sweet but not overly so. Could eat that all day long 😂
I always used to think I just didn't like frosting and thus cake either because all I'd ever known was American buttercream. Let me tell you, the first time I made SMB my life was changed. I don't hate frosting, I just hate American buttercream (and cream cheese frosting, ew). I'm intrigued by the French buttercream as I've never heard of it. I'd love to see more on frostings! Especially Italian meringue buttercream and ermine frosting.
You are the only one to mention the right temperature to cook the meringue. It's very important to kill bacteria in egg whites. Thank you for that. My favorite is Swiss meringue buttercream too. Not a fan of American buttercream myself however I think American buttercream tastes great with strong flavors like mint and lemon. Greetings from Egypt❤️
Depends on the occasion and what kind of weather.. like the saying goes, you have to "Put your foot in it". Love, finesse and the right ingredients. Everyone makes buttercream frosting different and everyone will say "mine" is better.. blah, blah, blah.. I would've liked to see you make the Italian buttercream frosting. 🎂 thank you for an informative upload, I appreciate frosting tips 🍭Lily🍭
This was great. You are OBVIOUSLY a baker because you are so precise. I LOVED the diagram. I do want to see you make Italian and German buttercream. Do the English have anything specific because I think English cakes are sooooo good... and served with heavy cream too. YUM. I made the Swiss buttercream after watching this video for my nephews birthday cupcakes and now I am only going to make Swiss Buttercream Icing! I have always done American Icing. I am looking forward to attempting the French Buttercream Icing in the future..... THANKS for your video. Good work. Again the graph was excellent visual.
That's Russian buttercream, and it's what I use. It's absolutely the best. So easy to make, keeps well, freezes perfectly. Not too sweet, or grainy as there's no sugar in it. It doesn't crust at all, smooth as silk. This is the basic recipe I use, minus the Oreos, add whatever you like. . ruclips.net/video/UDnzwU6Ehg4/видео.html
Thanks You!!...Never Knew heard of French Buttercream. Found It very Intriguing to find out they Didn't use Powdered Sugar. just heated granulated sugar water... Fascinated am going to try & make some now!~ look forward to more of your Video Tutorials... ~ Keep em Coming~
I learned how to make Swiss Buttercream and it is wonderful - but very is very buttery tasting. I didn't like American Buttercream either because it was gritty. However, I Had to experiment to make American Buttercream less gritty for my daughter's backyard wedding cupcakes in a 95 degree heat wave. I thought ABC was the best chance of holding up. I found a recipe that used boiling water to add to the sifted powder sugar - which helps dissolve and smooth it out. And I traded out some Hi-ratio shortening for up to half of the butter, and added 2 tablespoons of meringue powder to help stabilize it, and put 1/2 tsp of popcorn salt to cut the sweetness. It stayed put and didn't melt, and with a lavender flavoring was delicious. For my other daughter's cake (Almond wedding cake with Raspberry filling and White Chocolate frosting) I actually took some of the Swiss Meringue buttercream I made for the inside layers and blended it in the stand mixer with some American Buttercream and the two frostings mixed together to make a light, not too sweet frosting.
I’m not saying that American is by far the best but if you just slap it together it will taste horrible, it took a few tries for me to get it right and in the end I came out with a great icing that was a ways a big hit. First problem on American buttercream is beat butter for at least 7 minuets to get that light fluffy texture, second to help with the “grainy” problem sift your sugar first, and third unless you want vanilla buttercream which personally I think tastes horrid NEVER use vanilla, if properly made plain buttercream is good but the best part about it is it’s a blank canvas for flavor, my favorites are strawberry, lemon, and peppermint but you can use just about any flavor you want. So don’t knock American till you’ve explored the possibilities and learned how to make it great.
I only know how to make American buttercream (I just started baking at the beginning of the year). I have to agree, vanilla is the most basic flavour to use. I like to add lemon, salted caramel (or orange to chocolate cakes). I mostly only use vanilla if I'm sending cupcakes into my sons school. I usually sift my icing sugar twice too which helps. I am really tempted though to try the Swiss or Italian one for my sons birthday cake later on in December...
Joannie00718 actually, different types of icing sugars, depending on how they are made, make different grainy textures that CANNOT be solved JUST by sifting. Also, the flavour profile of American buttercream is too sweet. I have also found a way to make it not as sweet but I could only do so using white chocolate.
mocharoon -w- This works for me: Use icing sugar made with corn (maize) starch to avoid graininess. A pinch of salt will take the edge off the sweet. I use half butter and half cream cheese, perfect sweet tartness.
Wow, really love all your explanations. So many baking mysteries are solved! I’m subscribing- pls keep up these fabulous videos! Kisses from Switzerland.
Ah yes... but which buttercream stands up the best for a wedding cake that will be sitting out on display for hours, without melting off the cake, before it is eaten?
Lou Kout my American butter cream recipe is pretty stable because I actually add a bit more shortening but add a generous amount of butter to get good flavor
I once spent a month trying different buttercreams, with the cakes. I finally decided to drop the cakes and just mix the buttercreams. I landed on the swiss and just hated the american buttercreams. I wanted light and fluffy! Thanks for the difference between the three!
I think all buttercreams have their own merits. Don't know if I agree with the put down of American buttercream. It's a legit foundation for so many variations that demands that you bring your creativity to the experience. I appreciate your skills, nevertheless.
Thank you, I appreciate the kind words for American buttercream frosting.. I appreciate criticism but, rude criticism? Don't respect it as much.. don't get me wrong, he has some impressive and delicious frosting tips.
I would love to see other butter creams! I just recently started making Macarons and have been trying to find the best butter cream filling to use. Thank you very much for clarifying the differences between American, Swiss, and French 😘
For stability in weather, which is more preferable? I live in a country where our weather is unpredictable and needs a stable buttercream, please give some tips.
ohhh it is tough because they all have butter which is what struggles in different temperatures. As long as your butter is very soft, you should be fine regardless of the weather. But american buttercream is probably your safest bet!
While I 100% agree with you regarding taste with the three. I find that regarding buttercream flowers the American buttercream is the way to go especially if you are doing roses the stiffness just helps I feel. But I suppose that is just opinion
My standard buttercream is a mix of American and Meringue based (I do the shortcut SMBC with pasteurized egg whites). It find it is a perfect mix of sweetness with the silky texture of meringue based buttercreams and tends to please everyone. I only use French buttercream as a filling.
very useful!! I'm really having trouble decorating using American buttercream but at least now i know how to make different buttercream specially swiss.. keep it up helping and inspiring people like us. hahaha
5:57 For future reference, this is a double boiler method. Bain Marie (English translation: Mary's bath) is when you place the container of food into a water bath. Double Boiler = container is over steam, not touching the water (and not actually boiling--just a simmer) Bain-marie or Water Bath = container is in the water
You can get the air bubbles out of your American buttercream using a spatula or even by at the very end once it’s all done reducing the mixer to its lowest setting and letting it beat for a further minute or two.
One thing I learned : some people can’t feel (and thus not appreciate) the texture of food they are eating, as much as some other people do. Therefore they can’t really appreciate the difference between grainy american buttercream made with icing sugar, and silky smooth meringue based buttercream. Its that silky smoothness that is to die for, that so many of us love because the texture is so important for our perception of taste. Its also the reason why we cant eat grainy buttercream made with icing sugar, and why some people wouldnt even be able to tell the difference in texture. We are more sensitive to texture, and they are a lot less.
I make vegan buttercream & it's technique is slightly different. I did learn from this video & would love to learn more recipes. Thank you for your tutorials❣ I look forward to what you show us next.
It's apparent you've never iced and smoothed a cake with American. I have no issues with my buttercream regarding smoothing or having a grainy texture. I do find that the meringue buttercream icings will not hold up to our humidity and have a greasy mouth-feel, not unlike eating butter directly. If you were to make American the proper way, you'd have a different opinion. Thank you very much.
European and English butter is different from American butter, there are a lot of variables here. Its also unlikely that any cake eating american is sitting in a non climate controlled environment for any length of time, so the humidity point is moot. Creating food for weather conditions and not taste is anathema to many who love food.
I’m an American & Pastry chef and I completely agree with everything he said. And I the to break it to you but anything made with butter will melt in the heat, there’s no way around heat melting fat.
Anastasia Beaverhausen I live in the US in South Carolina and our humidity changes on a daily basis! I have had days where my Swiss Meringue Buttercream turns out fabulous and some that turns to soup! On those days it has turned to soup, I've checked the humidity and it was quite high! So humidity is very much a factor in this recipe! So I let the recipe sit for about 30 minutes in the freezer and most of the time I can get it to whip up fine!
Thanks for the comparisons. I just made the Swiss buttercream and like that it isn't as sweet as American buttercream. I think we (Americans) get a bit too focused on seeing how sweet (and big) desserts can be-I'm not looking for a flavored sugar mountain. The butter is certainly the main flavor so it truly lives up to its namesake-a bit more than I was expecting. My pinch of salt might've been too little (how big is a pinch anyway? my pinch is bigger than my mom's.). I'll be making this a few more times to improve my results. I've made large quantities (up to100 at a time) of cupcakes for family and friend events and will be making even more for my nephew's wedding next summer.
I’m American and I despise American buttercream. My favorites are Swiss and French. After making macarons, I had no idea what to do with the egg yolks, I often threw them away. No mas! I’m so happy you made this video😊
A point with the American buttercream, it needs salted butter or a pinch of salt. It makes a subtle but big diffrence in the flavor. Also folks it's frosting. Let people enjoy things without hateing on eachother.
The other reason why Swiss (and Italian) is preferred is because French is yellower in colour (as it uses egg yolks) which makes it harder to colour accurately. Swiss and Italian use egg whites only and hence are whiter which makes a much better base for colouring
Ive never seen American buttercream made the way you show in this video . I guess the USA is so diverse he have so many ways of making it. Still , never seen it made that way ever.
For amazing taste with American, thin a bit with milk and add real vanilla....... tips it to great....... you can use a bit of almond extract for fruit or chocolate cakes. Better tasting and still easy.
Is it still "American" buttercream if you use granulated sugar instead of confectioner's? The taste is exponentially better, though you do have to beat it forEVER to avoid graininess. (I haven't tried other buttercreams yet... just bought my first stand mixer and I'm going to try several of the other varieties today! Wish me luck!)
Swiss buttercream at 5:06 French buttercream at 7:42 I've made the French recipe and its Amaaaazing and delicious 😋 😍 I think I might try his Siss recipe.
Topless, Hot, an Accent, and he can Bake. OMG I love this!! (What I say is not meant to offend anyone if I have I will delete any comment I have made.)
I’m a baker and received my first complaint it was about the buttercream being too buttery...I swear by Swiss meringue and lots of my customers have said how much they like it. I’ve taken a knock to my confidence after the bad review and I’m concerned that maybe not everyone is open to non American buttercream?
actually you can make the french by the same method as the swiss... just heat the yolks and sugar over the double boiler until the sugar is completely dissolved then proceed as you would for Swiss, it works like a charm and the end result is to die for.... it's like silk
WHOA NOW BUBBA!!! I guess I'm doing it wrong still because I add more to my buttercream than that!! I haven't had a chance to make the other two yet, because... well, life just been nasty the last few months!! I DO know that they have started using a LOT of what I call cool whip icing here in southern USA... and all it taste like is a cool fluffy nothing, so that cake better for sure taste awesome.. and .. if someone can con me into making their cupcakes or cakes, they take them over the bakery. But I keep adding recipes to try once life settles or I have a nervous breakdown and decide I'm Julia Child with a really strong southern accent. :) FROST ON!!
And the first time I have seen egg yolks used in the icing, I was pretty sure I had all 3 recipes in a few different version.. Oh, you said it at the end.. I have Italian recipes and no French.. Mostly because here, it's all store bought, cuticle washed off, eggs.. Fresh- my chickens all died and the closest place might be the Amish (actually Meneonite (SP?) and I hate incorrect spelling) community about 18 miles away..
I make French meringue buttercream the most (because it’s the best) but I don’t have a stand mixer, so every time it’s like a *SUPER SPEED HOT SUGAR PANIC* but it’s worth it.
Is the meringue buttercream safe for kids to eat? How does the meringue buttercream hold up the next day? Can I add food coloring to the meringue buttercream? I’m asking because I want to make delicious birthday cakes for my kids and I need to make it at least a day in advance. Thank you!
If you want a better American buttercream, reduce the amount of powdered sugar by up to a cup depending on taste and add 50% more vanilla. Also, I eliminate the milk since the lesser amount of sugar makes it softer without it. Also, I make a combo cream cheese buttercream by halving the butter and replacing with cream cheese.
Like several others who commented here, I, too, was wondering where Italian buttercream fits on your chart. I heard you mention it briefly when you mentioned the French buttercream. Are they the same? Also, what do you think of an icing called “7 Minute Frosting;” which I believe is cooked and is fluffy and somewhat like marshmallow cream? How does that compare to these various buttercream frostings, or is it something entirely different? Would the French buttercream, which is a lovely, light yellow color (compared to the very lightest American style) be more difficult to color in delicate hues because of the base’s yellow color? Thanks for this! My first time here, and I’m definitely subscribing! 🙋🏻♀️
So the difference between French and Italian buttercream is one uses egg yolks and the other uses egg whites but the technique is the same. 👌 Honestly I’ve never tried the German buttercream. I’d love to see you make that.
American here, love buttercream. Made Swiss tonight and never want to go back 😂 love the comparisons here, just don't know what degrees you're saying right away in Celsius lolol 😭
You can use a Google search for conversions: www.google.com/search?q=convert+celsius+to+fahrenheit&oq=convert+cel&aqs=chrome.1.69i57j0l5.8079j0j7&sourceid=chrome&ie=UTF-8 You can change the quantity on either side of the conversion tool at the top of the results.
The recipe is in the description, so maybe it would be easier for you to copy that & add the conversion, so you'll have the recipe written out when you try it.
No. Storing it doesn't. You will have to get it to room temperature then rebeat it for a bit. I used to make Swiss buttercream for a while. But I found Italian buttercream to be much more stable and holds better under warm temperatures than Swiss.
I like Russian buttercream - whisked light-as-air butter, then condensed milk whisked in - that's it, plus flavour and colour! Not too sweet, and smooth as silk. Perfect for piping cupcakes too!
I only use Swiss meringue for all my baked goods. I agree: It’s like eating a soft, not overly sweet, smooth cloud! It’s just amazing and easy to work with. Sets up well in the fridge. Over all a delight.
As someone from the USA...I am not offended.
ahah yes!!!
Same here. Also from the USA and I hate American buttercream. Way too sweet and often grainy. Ick.
I don't like that American simple buttercream either I like Swiss meringue. I don't know if I have ever tasted French meringue buttercream.
Yeah like it’s so disgusting to me. It’s super easy to work w/ like to hold together. If I make it I don’t whip it as much so it doesn’t have as much air but it stays together really well if you’re making a large cake like endurance-wise I think it stays together the best but when you get to eat it it’s just...
Cause it’s thick so it won’t squish under the weight, it resists to heat pretty well, and also works well w/fondant ://
For amazing Swiss meringue butter cream: no thermometer just take a bit of meringue between your fingers while it’s still on the hot water if it is still grainy keep it on the hot water until all sugar dissolves. Butter should be cool but not cold eliminates the “soupy” part of the process, otherwise put it in the fridge for 10-15 min and continue mixing. Once you finish with the meringue stage and you are ready to add your butter switch from whisk attachment to paddle, reduces air bubbles (whisking adds bubbles).
thankyou i wasn't gonnah make the swiss cause i don't have a thermometer!! now i will
Thanks! I remember seeing that somewhere and now it is written! 👍🏻👍🏻
Yes! Ty
I just tried your swiss meringue buttercream today and it turned out lovely. I am quite pleased, and planning on trying the french one soon. I took it to my cake decorating class and everyone enjoyed it. The instructor even asked for the recipe (i gave her a link to you)
I admit, i stumbled across your channel by accident looking for a specific recipe a couple weeks ago. I didnt even notice the name was "topless" until after I'd already wondered why you didnt have a shirt on under your apron lol. I really enjoy your videos, they're full of information, and yet still feel approachable. And so far, your recipe(s) are spot on. I honestly couldn't care less whether you have a shirt on or not, because what you're saying/doing is more interesting. But if thats what helps you stand out (and it certainly seems to) then kudos for the unique idea.
Just came across this video as a recommendation. Topless Baker I was like wait it's a guy and I was like cracking up. Great explaination of these buttercreams. The American Buttercream is more of a decorators buttercream. So much powdered sugar to give it a stiff consistency to flowers and roses. I love Swiss meringue better because it's not as sweet and it's delicious.
welcome to the channel!!
American buttercream isn’t great for decorating either, its bubbles don’t allow piped flowers to be very beautiful. Cream cheese is best for decorating due to its texture and stiffness, and it does taste very good to many people; Italian is also very smooth.
NATALIE KONG I'm sorry. Let me clarify something, as I forgot to mention about something. American buttercream as with just butter alone isn't great for flowers, using shortening is what is added for stability. Many buttercreams are primarily butter so as air holes yes will makes flowers look badly made and are not stable. This type of American buttercream he shows is good for just basically icing and filling a cake. Using cream cheese most definitely and smoothness and a great taste to American buttercream. I agree with you on that 🙂
Question for you sir... will Swiss Meringue hold it’s shape for cupcakes just like American Buttercream? Or not so much?
@@picantesworld7723 American Buttercream is what I've always used for piping flowers, and they turn out beautiful. I've been a cake decorator for 40+ years, and everyone loves my cakes - withh American Buttercream. But I never, ever use shortening in it (yuck!) because it leaves a greasy film in your mouth. And if you know how to make it properly, there are no air bubbles.
No Italian buttercream?? 😱
Yeah why was the Italian butter cream missing?
coming to another video!!
Italian meringue buttercream is way better than swiss
Luna Manee funny thing....I use the exact same recipe for both Italian and Swiss Buttercream.....with the exception of the water I use in the Italian method.
You mean like this? ruclips.net/video/reQQKAR-uZI/видео.html
French buttercream is so High in fat that it’s not ideal for frosting cakes as it tends to melt much faster than all the others. It’s better used as a filling 😊
Thanks!
Great tip!
So true
@@JG-id5vi thanks for that !!!
Thanks for the post Mr Matt my mom loves to bake in a free time she's a doctor by professional. She makes American buttercream frosting and it doesn't taste gritty or grainy everyone loves her A. B. C. frosting cuz it's soooooooo yummy and delicious. Medical student Malaysia God bless. 👍✌💪
LOLOL Watching you in these videos is a trip! I love it. I'm 64 and have never made my own frostings. I will now. Also I watched your piping videos and I love it. This weekend I will be making a cake and I will be piping away. It should blow my sister's mind! Thanks so much.
Umm... sorry i got distracted , what did you say again?
I feel like I didn’t hear anything in the vid, I was distracted as well! Lol
@@Timmsy -- Hey buddy, get over your homophobia. Most women love poofs. They are SAFE for beautiful women to be around, and are VERY good in the kitchen.
@@annalisa14 yeah I know...I had 3 kids to one. ..but I shouldn't have left that comment..forgot I did. ..n I'll delete it.
That's what I said.
@@annalisa14 Hey Buddy, get over your heterophobia. How dare you infer that straight guys are not safe for women. When you demonize a particular group, that's bigotry!
We tried our very first Swiss buttercream today. Completely agree with your comment on American Buttercream, Swiss tastes amazing, sweet but not overly so. Could eat that all day long 😂
I always used to think I just didn't like frosting and thus cake either because all I'd ever known was American buttercream. Let me tell you, the first time I made SMB my life was changed. I don't hate frosting, I just hate American buttercream (and cream cheese frosting, ew). I'm intrigued by the French buttercream as I've never heard of it. I'd love to see more on frostings! Especially Italian meringue buttercream and ermine frosting.
it's a game changer right?!
You are the only one to mention the right temperature to cook the meringue. It's very important to kill bacteria in egg whites. Thank you for that. My favorite is Swiss meringue buttercream too. Not a fan of American buttercream myself however I think American buttercream tastes great with strong flavors like mint and lemon. Greetings from Egypt❤️
Depends on the occasion and what kind of weather.. like the saying goes, you have to "Put your foot in it". Love, finesse and the right ingredients. Everyone makes buttercream frosting different and everyone will say "mine" is better.. blah, blah, blah.. I would've liked to see you make the Italian buttercream frosting. 🎂 thank you for an informative upload, I appreciate frosting tips 🍭Lily🍭
This was great. You are OBVIOUSLY a baker because you are so precise. I LOVED the diagram. I do want to see you make Italian and German buttercream. Do the English have anything specific because I think English cakes are sooooo good... and served with heavy cream too. YUM. I made the Swiss buttercream after watching this video for my nephews birthday cupcakes and now I am only going to make Swiss Buttercream Icing! I have always done American Icing. I am looking forward to attempting the French Buttercream Icing in the future..... THANKS for your video. Good work. Again the graph was excellent visual.
I was confused by all recipes on internet, now i understand better. Very helpful video, thank you!
Please can you talk about condensed milk buttercream? Is it a crusting type, does it taste good? Love your vids, keep them coming.
That's Russian buttercream, and it's what I use. It's absolutely the best. So easy to make, keeps well, freezes perfectly. Not too sweet, or grainy as there's no sugar in it. It doesn't crust at all, smooth as silk. This is the basic recipe I use, minus the Oreos, add whatever you like. . ruclips.net/video/UDnzwU6Ehg4/видео.html
Thanks You!!...Never Knew heard of French Buttercream. Found It very Intriguing to find out they Didn't use Powdered Sugar. just heated granulated sugar water... Fascinated am going to try & make some now!~ look forward to more of your Video Tutorials... ~ Keep em Coming~
I learned how to make Swiss Buttercream and it is wonderful - but very is very buttery tasting. I didn't like American Buttercream either because it was gritty. However, I Had to experiment to make American Buttercream less gritty for my daughter's backyard wedding cupcakes in a 95 degree heat wave. I thought ABC was the best chance of holding up. I found a recipe that used boiling water to add to the sifted powder sugar - which helps dissolve and smooth it out. And I traded out some Hi-ratio shortening for up to half of the butter, and added 2 tablespoons of meringue powder to help stabilize it, and put 1/2 tsp of popcorn salt to cut the sweetness. It stayed put and didn't melt, and with a lavender flavoring was delicious. For my other daughter's cake (Almond wedding cake with Raspberry filling and White Chocolate frosting) I actually took some of the Swiss Meringue buttercream I made for the inside layers and blended it in the stand mixer with some American Buttercream and the two frostings mixed together to make a light, not too sweet frosting.
I’m not saying that American is by far the best but if you just slap it together it will taste horrible, it took a few tries for me to get it right and in the end I came out with a great icing that was a ways a big hit.
First problem on American buttercream is beat butter for at least 7 minuets to get that light fluffy texture, second to help with the “grainy” problem sift your sugar first, and third
unless you want vanilla buttercream which personally I think tastes horrid NEVER use vanilla, if properly made plain buttercream is good but the best part about it is it’s a blank canvas for flavor, my favorites are strawberry, lemon, and peppermint but you can use just about any flavor you want. So don’t knock American till you’ve explored the possibilities and learned how to make it great.
I only know how to make American buttercream (I just started baking at the beginning of the year). I have to agree, vanilla is the most basic flavour to use. I like to add lemon, salted caramel (or orange to chocolate cakes). I mostly only use vanilla if I'm sending cupcakes into my sons school. I usually sift my icing sugar twice too which helps. I am really tempted though to try the Swiss or Italian one for my sons birthday cake later on in December...
Joannie00718 actually, different types of icing sugars, depending on how they are made, make different grainy textures that CANNOT be solved JUST by sifting. Also, the flavour profile of American buttercream is too sweet. I have also found a way to make it not as sweet but I could only do so using white chocolate.
mocharoon -w- This works for me: Use icing sugar made with corn (maize) starch to avoid graininess. A pinch of salt will take the edge off the sweet. I use half butter and half cream cheese, perfect sweet tartness.
Joannie00718 Wow, you just gave me an idea, chocolate peppermint icing for the next chocolate cake I make. TY!
765respect Darling isn’t that just cream cheese frosting 😂
oh please do more! this was great, love to see the differences!
great Ana!
Wow, really love all your explanations. So many baking mysteries are solved! I’m subscribing- pls keep up these fabulous videos! Kisses from Switzerland.
Ah yes... but which buttercream stands up the best for a wedding cake that will be sitting out on display for hours, without melting off the cake, before it is eaten?
Lou Kout great question!
Lou Kout American. Or ermine
French melts like butter. Swiss gets very soft
References to how to cook that icing
Lou Kout my American butter cream recipe is pretty stable because I actually add a bit more shortening but add a generous amount of butter to get good flavor
I think they often use fondant if you want it sitting for hours.
Hi, i made your swiss buttercream, and it was delicious and amazing holding it shape, it was a success in my party 🎉
American buttercream also uses 1 pasteurised egg white and a pinch of salt. This makes it smoother and great tasting.
I once spent a month trying different buttercreams, with the cakes. I finally decided to drop the cakes and just mix the buttercreams. I landed on the swiss and just hated the american buttercreams. I wanted light and fluffy! Thanks for the difference between the three!
I think all buttercreams have their own merits. Don't know if I agree with the put down of American buttercream. It's a legit foundation for so many variations that demands that you bring your creativity to the experience. I appreciate your skills, nevertheless.
Thank you, I appreciate the kind words for American buttercream frosting.. I appreciate criticism but, rude criticism? Don't respect it as much.. don't get me wrong, he has some impressive and delicious frosting tips.
The first time I made SMBC I thought the same thing "ITS LIKE EATING A CLOUD" sooooo good!
I always get distracted with how beautiful Matt is
;)
vanessa dv He's ugly as fuck but has a good body, that's all
oh Karen you're so kind to me
Topless Baker how can a baker be cute come on should I focus on the butter or u shittt!!!! *(I'm human)
you blind?
Swiss meringue buttercream is definitely my go-to buttercream, love the recipe!
im sure you're as smooth and good as the french and swiss buttercream!
I would love to see other butter creams! I just recently started making Macarons and have been trying to find the best butter cream filling to use. Thank you very much for clarifying the differences between American, Swiss, and French 😘
i totally will!!
French or Italian is the best for macarons.
He reminds me of James Charles
I was thinking the same!
Right? Except this one is super sister good at baking. How to make cake for your face vs. how to avoid cakey foundation.
For stability in weather, which is more preferable? I live in a country where our weather is unpredictable and needs a stable buttercream, please give some tips.
ohhh it is tough because they all have butter which is what struggles in different temperatures. As long as your butter is very soft, you should be fine regardless of the weather. But american buttercream is probably your safest bet!
While I 100% agree with you regarding taste with the three. I find that regarding buttercream flowers the American buttercream is the way to go especially if you are doing roses the stiffness just helps I feel. But I suppose that is just opinion
My standard buttercream is a mix of American and Meringue based (I do the shortcut SMBC with pasteurized egg whites). It find it is a perfect mix of sweetness with the silky texture of meringue based buttercreams and tends to please everyone. I only use French buttercream as a filling.
yum!!! Sounds great diane :)
Yes please do a video on Italian,German and Russian butter creams too. Thank you.
Yes!!! I would love to see more versions! So informative! :)
great thank you Sarah!!
very useful!! I'm really having trouble decorating using American buttercream but at least now i know how to make different buttercream specially swiss.. keep it up helping and inspiring people like us. hahaha
yayy!!
5:57 For future reference, this is a double boiler method. Bain Marie (English translation: Mary's bath) is when you place the container of food into a water bath.
Double Boiler = container is over steam, not touching the water (and not actually boiling--just a simmer)
Bain-marie or Water Bath = container is in the water
You can get the air bubbles out of your American buttercream using a spatula or even by at the very end once it’s all done reducing the mixer to its lowest setting and letting it beat for a further minute or two.
One thing I learned : some people can’t feel (and thus not appreciate) the texture of food they are eating, as much as some other people do. Therefore they can’t really appreciate the difference between grainy american buttercream made with icing sugar, and silky smooth meringue based buttercream. Its that silky smoothness that is to die for, that so many of us love because the texture is so important for our perception of taste. Its also the reason why we cant eat grainy buttercream made with icing sugar, and why some people wouldnt even be able to tell the difference in texture. We are more sensitive to texture, and they are a lot less.
The yolk and sugar mixture it's called pâte a bombe. ☺️
I make vegan buttercream & it's technique is slightly different. I did learn from this video & would love to learn more recipes. Thank you for your tutorials❣ I look forward to what you show us next.
ahh that sounds great kendra!
I love living in a cold region, it gives me access to all possibility of buttercream without fear of it melting too much
It's apparent you've never iced and smoothed a cake with American. I have no issues with my buttercream regarding smoothing or having a grainy texture. I do find that the meringue buttercream icings will not hold up to our humidity and have a greasy mouth-feel, not unlike eating butter directly. If you were to make American the proper way, you'd have a different opinion. Thank you very much.
Michael Riordan whats the best way to make american bc?
European and English butter is different from American butter, there are a lot of variables here. Its also unlikely that any cake eating american is sitting in a non climate controlled environment for any length of time, so the humidity point is moot. Creating food for weather conditions and not taste is anathema to many who love food.
I've been to plenty of outdoor parties that serve cake (including weddings), so a lot of people are concerned with how frostings will hold up.
I’m an American & Pastry chef and I completely agree with everything he said. And I the to break it to you but anything made with butter will melt in the heat, there’s no way around heat melting fat.
Anastasia Beaverhausen I live in the US in South Carolina and our humidity changes on a daily basis! I have had days where my Swiss Meringue Buttercream turns out fabulous and some that turns to soup! On those days it has turned to soup, I've checked the humidity and it was quite high! So humidity is very much a factor in this recipe! So I let the recipe sit for about 30 minutes in the freezer and most of the time I can get it to whip up fine!
I have hot hands so when im piping the frosting usually gets super soft and wont hold shape is there a recipe you would recommend?
american is probably going to be the best, but try running your hands under cold water then piping!
Topless Baker thanks
Helpful Hint: Topless means no clothes covering your chest. lol
It's that or his farmers tan will be really noticeable
Thanks for the comparisons. I just made the Swiss buttercream and like that it isn't as sweet as American buttercream. I think we (Americans) get a bit too focused on seeing how sweet (and big) desserts can be-I'm not looking for a flavored sugar mountain. The butter is certainly the main flavor so it truly lives up to its namesake-a bit more than I was expecting. My pinch of salt might've been too little (how big is a pinch anyway? my pinch is bigger than my mom's.). I'll be making this a few more times to improve my results. I've made large quantities (up to100 at a time) of cupcakes for family and friend events and will be making even more for my nephew's wedding next summer.
i am totally reckless when I say a pinch - I just never measure it. it is probably more like 1/2 tsp!
I’m American and I despise American buttercream. My favorites are Swiss and French. After making macarons, I had no idea what to do with the egg yolks, I often threw them away. No mas! I’m so happy you made this video😊
woohoo!! Im so glad you liked it!!
Yes, please! All the buttercreams!!!
Just found this series of instructional videos!! Thanks I have leaned a lot
A point with the American buttercream, it needs salted butter or a pinch of salt. It makes a subtle but big diffrence in the flavor. Also folks it's frosting. Let people enjoy things without hateing on eachother.
I’m more into swiss meringue buttercream.. but I should try the french buttercream looks delish 😋
I would definitely enjoy another one of these. I loved this one, I’ve never had Swiss or French so I might try that the next time I make something ❤️
I made the French buttercream for a carrot cake i made, and i honestly found it really easy to make and it tastes so good
oh good!!!
The egg yolk mixture is called "patè a bomb" or something like that, I don't speak french but we make french buttercream at culinary school.
The other reason why Swiss (and Italian) is preferred is because French is yellower in colour (as it uses egg yolks) which makes it harder to colour accurately. Swiss and Italian use egg whites only and hence are whiter which makes a much better base for colouring
i tried your swiss version amazing result thank you merci beaucoup from canada
Looks great! How can I make my Swiss buttercream less glossy and more matte?
How do you make buttercream frostings whiter , all seem to off yellowish white. Liked the video.
Ive never seen American buttercream made the way you show in this video . I guess the USA is so diverse he have so many ways of making it. Still , never seen it made that way ever.
For amazing taste with American, thin a bit with milk and add real vanilla....... tips it to great....... you can use a bit of almond extract for fruit or chocolate cakes. Better tasting and still easy.
Is it still "American" buttercream if you use granulated sugar instead of confectioner's? The taste is exponentially better, though you do have to beat it forEVER to avoid graininess. (I haven't tried other buttercreams yet... just bought my first stand mixer and I'm going to try several of the other varieties today! Wish me luck!)
Swiss buttercream at 5:06
French buttercream at 7:42
I've made the French recipe and its Amaaaazing and delicious 😋 😍
I think I might try his Siss recipe.
I think you're the best pastry chef in the world😘❤️
ahaha i'm not sure about that
Topless Baker It's true. I love your videos.
Yes more types of buttercream please!
Topless, Hot, an Accent, and he can Bake. OMG I love this!! (What I say is not meant to offend anyone if I have I will delete any comment I have made.)
i love this man.
Excellent recipe and great explanation. Thank you man. 💪🏽👋🏼👏🏻👏🏻👏🏻
American works for very thick and rich and dense icing, like fudgy (if you add choc).
Matt, you took advantage of recipe for showing your bodybuilding to us 😊
If you use salted butter for the swiss do you need to still add the salt afterwards?
What type of chocolate should I add if I want to make chocolate Swiss buttercream. Do I use cocoa powder or melted chocolate morsels?
I’m a baker and received my first complaint it was about the buttercream being too buttery...I swear by Swiss meringue and lots of my customers have said how much they like it. I’ve taken a knock to my confidence after the bad review and I’m concerned that maybe not everyone is open to non American buttercream?
I just received some Russian piping tips as a gift so this was perfect timing!!
woohooo how fun!!
actually you can make the french by the same method as the swiss... just heat the yolks and sugar over the double boiler until the sugar is completely dissolved then proceed as you would for Swiss, it works like a charm and the end result is to die for.... it's like silk
oh fantastic!!
I did this just today and added then whisked carmel sauce into the buttercream. Very very smooth and creamy; super easy to decorate a cake with too.
Very well presented! Thank you! I thought the Swiss Meringue Buttercream needed almond flour?
Definitely not, just egg whites and sugar (a little vanilla and a pinch of salt to add flavour).
what is the best frosting to use to make roses with french or swiss buttercream?
WHOA NOW BUBBA!!! I guess I'm doing it wrong still because I add more to my buttercream than that!! I haven't had a chance to make the other two yet, because... well, life just been nasty the last few months!! I DO know that they have started using a LOT of what I call cool whip icing here in southern USA... and all it taste like is a cool fluffy nothing, so that cake better for sure taste awesome.. and .. if someone can con me into making their cupcakes or cakes, they take them over the bakery. But I keep adding recipes to try once life settles or I have a nervous breakdown and decide I'm Julia Child with a really strong southern accent. :) FROST ON!!
And the first time I have seen egg yolks used in the icing, I was pretty sure I had all 3 recipes in a few different version.. Oh, you said it at the end.. I have Italian recipes and no French.. Mostly because here, it's all store bought, cuticle washed off, eggs.. Fresh- my chickens all died and the closest place might be the Amish (actually Meneonite (SP?) and I hate incorrect spelling) community about 18 miles away..
Hi, the recipe above is enough to frost what size & layers of cake or how many cupcakes ? Thanks
I make French meringue buttercream the most (because it’s the best) but I don’t have a stand mixer, so every time it’s like a *SUPER SPEED HOT SUGAR PANIC* but it’s worth it.
oh my gosh!! You are a super hero for dong it with no stand mixer!
Is the meringue buttercream safe for kids to eat?
How does the meringue buttercream hold up the next day?
Can I add food coloring to the meringue buttercream?
I’m asking because I want to make delicious birthday cakes for my kids and I need to make it at least a day in advance.
Thank you!
If you want a better American buttercream, reduce the amount of powdered sugar by up to a cup depending on taste and add 50% more vanilla. Also, I eliminate the milk since the lesser amount of sugar makes it softer without it. Also, I make a combo cream cheese buttercream by halving the butter and replacing with cream cheese.
will we use icing sugar or caster sugar ??? What will give us a better consistency??
Which is best for piping delicate flowers that are stable?
Heya does anyone know how do I get buttercream to stay stiff in humid weather?
Like several others who commented here, I, too, was wondering where Italian buttercream fits on your chart. I heard you mention it briefly when you mentioned the French buttercream. Are they the same? Also, what do you think of an icing called “7 Minute Frosting;” which I believe is cooked and is fluffy and somewhat like marshmallow cream? How does that compare to these various buttercream frostings, or is it something entirely different? Would the French buttercream, which is a lovely, light yellow color (compared to the very lightest American style) be more difficult to color in delicate hues because of the base’s yellow color? Thanks for this! My first time here, and I’m definitely subscribing! 🙋🏻♀️
Thank you so much! I love these kind of videos! Teach us more about buttercream! And pipe them so that we see the difference in concistency :)
ohh yess great idea emma!!
Can I make the meringue with the no egg powder replacement. I'm making the cake for someone allergic to eggs
Can you also tell us how to make German and Italian buttercream?
Next video for sure!
PLEASE make more buttercream! Do another video!
Is SMBC stable enough for under fondant or layering cakes on hot or humid areas?
damn. I bet you the topless baker is a tasty treat as well.
Hi there can you help me . A cake with cream layer instead of sponge layer , what cream would that be ?? Thank you!
So the difference between French and Italian buttercream is one uses egg yolks and the other uses egg whites but the technique is the same. 👌 Honestly I’ve never tried the German buttercream. I’d love to see you make that.
American here, love buttercream. Made Swiss tonight and never want to go back 😂 love the comparisons here, just don't know what degrees you're saying right away in Celsius lolol 😭
You can use a Google search for conversions:
www.google.com/search?q=convert+celsius+to+fahrenheit&oq=convert+cel&aqs=chrome.1.69i57j0l5.8079j0j7&sourceid=chrome&ie=UTF-8
You can change the quantity on either side of the conversion tool at the top of the results.
Miriam Robarts I know, I do that all the time! It's just hard to watch a video and pause to look it up.
The recipe is in the description, so maybe it would be easier for you to copy that & add the conversion, so you'll have the recipe written out when you try it.
2:39 Wow didn’t expect that, well done Matt 👏
:)
Topless Baker Love the bloopers 👌
How does the Swiss Buttercream icing hold up for next day serving? Does storing in the refrigerator change the buttercream texture?
No. Storing it doesn't. You will have to get it to room temperature then rebeat it for a bit. I used to make Swiss buttercream for a while. But I found Italian buttercream to be much more stable and holds better under warm temperatures than Swiss.
I like Russian buttercream - whisked light-as-air butter, then condensed milk whisked in - that's it, plus flavour and colour! Not too sweet, and smooth as silk. Perfect for piping cupcakes too!