I was the strange kid who always wiped off and threw away the buttercream frosting from slices of birthday cake. As I became a baker, I learned that most buttercream frosting we consume in America isn’t made with butter; grocery store cakes are typically frosted using shortening. I developed an American buttercream recipe that I adore which uses real butter and vanilla bean paste. But, I didn’t stop there – I discovered European buttercream frostings.
European buttercreams are lighter, richer, and much less sweet than their American counterpart; it is very likely that your favorite neighborhood bakery is using one. Do you know how to make Italian meringue buttercream, Swiss meringue buttercream, and French buttercream frosting? Here’s the scoop (or swirl)!