Buttercream Basics: An Overview of the Top 5 Buttercream Methods

[@Cathymagdis1969]

Hello! I love your videos and your teaching style!

[@bakesandblunders]

Thanks so much for watching! I'm glad you're enjoying my videos :D

[@letwinmashamba5274]

Very easy ,Trying this tomorrow

[@hayzelbrathwaite2550]

I would love to try the hybrid but, unfortunately, I have never seen pasteurised egg whites for sale here in Trinidad. I would lean towards Swiss meringue because it's what works best for me here with the heat and humidity when I'm making macarons so I am quite familiar with this method.

[@bakesandblunders]

Without pasteurized egg whites, you won't be able to make my hybrid buttercream exactly, but I have an idea for a similar alternative. You could always make a Swiss meringue buttercream (or Italian, your choice) and make a batch of American buttercream, then just mix them together. Unfortunately, this doubles your work, so it might not be worth it for you. I've never done this one purpose, but I have mixed small quantities of leftover buttercream together to make a larger batch. It's still tasty, though not quite the same as my hybrid buttercream.

[@rainfrogs4477]

Is there a distinct difference in taste between swiss merengue buttercream and italian merengue buttercream? I’ve made swiss buttercream before but never italian. Thanks!

[@bakesandblunders]

While I've made both IMBC and SMBC many times over the years, I've never done a side by side taste test. That being said, I don't believe there is a massive taste difference between the two. Mostly it comes down to which type of meringue you prefer to make. While I love to use Swiss for my macarons, I've come to discover that I much prefer Italian for buttercream. I think that any home baker looking to grow and expand their skills should try making both types at some point. It's a good technique to be comfortable with, and you may find that you have an unexpected preference.

[@hayzelbrathwaite2550]

Where I live we cannot get pasteurised egg whites. HELP!!!

[@bakesandblunders]

I'm sorry! Maybe my SMBC + ABC combo will be a good alternative.