From the Pantry: Buttercream

Frosting is that sweet, soft embrace elevating a simple cake into something truly celebratory—each slice has the power to be a portal to cherished memories. I still vividly picture my childhood birthday cake: a tender yellow sponge swirled with almond- and vanilla-scented American buttercream and happily covered in a cascade of sprinkles. The thought of this cake always makes me smile.

Then there’s my dark chocolate and almond cake dressed in a silky, gleaming chocolate Swiss buttercream. It graces my table at the end of intimate candlelit dinners, every bite revealing the care and attention lavished on making loved ones feel special—even if the flickering candlelight cleverly hides any little imperfections! In these moments, frosting almost becomes a language of its own—a lush whisper of nostalgia and the warmth of connection that binds us together.

By its simplest definition, buttercream is a type of frosting made by creaming together sugar and a generous amount of butter. Within this seemingly straightforward foundation lies a world of complexity and charm. Let’s take a closer look at eight versatile varieties of buttercream that hold their shape beautifully when piped, each one offering its own unique expression of flavor and texture to enrich your baking repertoire.

We often hear foods like buttercream described by their “mouthfeel,” but what does that actually mean? Mouthfeel is how food connects with us as we eat, the sensation that lingers beyond taste. Imagine the burst of juice from a sun-warmed strawberry or the soft, creamy richness of vanilla buttercream as it melts on your tongue. It’s the personal experience that defines how we feel about our food and how our food makes us feel, bite by bite.

AMERICAN BUTTERCREAM

butter + confectioners’ sugar + heavy whipping cream

American buttercream, also known as no-cook buttercream, is a classic, fluffy blend of butter and sugar—not to mention it’s one of the easiest to whip up. The beauty of using confectioners’ sugar lies in its fine texture; it dissolves effortlessly into the butter, creating a smooth, creamy frosting without a hint of grit. Plus, the cornstarch in the sugar lends added stability to the buttercream. A splash of vanilla and heavy cream elevates the creaminess, creating a texture you simply can’t achieve with butter and sugar alone. American buttercream develops a lightly flaky crust as it sets, making it ideal for intricate piping, while remaining soft and luscious beneath.

CREAM CHEESE BUTTERCREAM

butter + cream cheese + confectioners’ sugar

The true beauty of cream cheese buttercream lies in its balance: The fresh acidity from the cream cheese cuts through the sweetness, making it the ideal companion for cakes with a rich, spiced, or slightly tangy profile. It pairs beautifully with red velvet, carrot, chocolate, and citrus cakes, as the frosting’s creamy texture and subtle tang balance out their sweetness perfectly.

RUSSIAN BUTTERCREAM

butter + sweetened condensed milk

Russian buttercream doesn’t require a complicated method or multiple steps—it’s made from just butter and sweetened condensed milk. Simply beat the two ingredients together until they form a creamy, airy frosting that can be spread or piped with ease. The texture is smooth and luxurious, with a slightly denser feel compared to other buttercreams. It’s a lovely balance of sweet and rich but without an overpowering sweetness. This buttercream might be less well-known than others, but it’s a hidden gem that surprises people with its velvety texture and natural sweetness.

GERMAN BUTTERCREAM

butter + pastry cream

German buttercream begins with a rich, silky base of pastry cream—a comforting custard made by cooking milk, sugar, egg yolks, and cornstarch until thickened. Once cooled, the pastry cream is blended with butter and whipped to a smooth, light consistency. The result is a wonderfully fluffy, rich frosting with a soft, custardy texture that holds its shape without becoming overly stiff.

What makes German buttercream so appealing is its nostalgic, comforting flavor. It has a delicate sweetness that feels less indulgent but equally satisfying. The flavor is light and mellow, with a soft and airy texture almost reminiscent of ice cream. This makes it an ideal companion for spiced cakes or fruit-based cakes, where it enhances the flavor without overpowering it.

ERMINE BUTTERCREAM

butter + roux + sugar

Ermine buttercream, also known as boiled milk frosting, is nostalgic, with an understated elegance. It’s made by cooking a simple mixture of flour and milk or water until it thickens and then cooling it down before gradually beating in sugar and butter. The result is a buttercream with a texture as smooth and luxurious as an ermine’s white fur, which is how it earned its name. First popularized in the late 19th century, it was the perfect pairing for chocolate mahogany cake, an early version of what would later become red velvet cake.

What truly sets ermine buttercream apart is its modest amount of butter and sugar compared to other buttercreams, so it’s less sweet and rich. And that light, almost whipped cream-like texture makes it unique—airy, billowy, yet still with enough richness to give each bite a satisfying mouthfeel.

ITALIAN MERINGUE BUTTERCREAM

butter + Italian meringue

Italian buttercream is the most stable of all buttercreams. It’s beautifully balanced, light in texture, and not too sweet. Its magic lies in its base of Italian-style meringue, where the delicate sweetness of sugar is softened by the airy texture of whipped egg whites.

To create this meringue, a hot sugar syrup is carefully streamed into egg whites while they’re being whisked. The result is a glossy, silky meringue that forms the perfect foundation. Once the meringue has cooled to the touch and reached stiff peaks, small cubes of softened butter are incorporated one at a time. The butter is absorbed slowly, transforming the mixture into a glossy, sturdy buttercream.

SWISS MERINGUE BUTTERCREAM

butter + Swiss meringue

Swiss buttercream is also made with a meringue base, but unlike an Italian meringue, egg whites and sugar are whisked together directly over a double boiler, which allows the mixture to warm gradually. Once the mixture reaches the right temperature, it’s transferred to a stand mixer and whipped into a silky-smooth meringue.

Next, small cubes of butter are gradually added to the meringue. At first, the mixture may seem like it will split, but it will come back together—I promise! Simply trust the process and continue adding the remaining butter while whisking. It will eventually come together in a velvety-smooth texture. What I love about Swiss buttercream is its subtle sweetness and airy quality that complements a variety of cakes, from the lightest sponge to the most decadent chocolate, enhancing their flavor instead of overpowering them.

FRENCH BUTTERCREAM

butter + pâte à bombe

What sets French buttercream apart from other buttercreams is its base of pâte à bombe, a cooked sugar syrup whisked into egg yolks to create a luscious, custard-like texture. The technique begins by carefully heating the sugar syrup to the soft-ball stage (around 240°F/115°C) and then slowly streaming it into egg yolks while whisking. The process results in a glossy, smooth mixture with a depth of flavor that’s incomparable.

Once the pâte à bombe is whipped into a silky base, the real magic happens when butter is added gradually. The butter emulsifies with the egg yolk mixture, creating a light and decadent frosting with a beautiful balance of sweetness and a subtle, almost savory depth. Making pâte à bombe requires some patience, but it’s well worth it!

A cake draped in buttercream isn’t a necessity for survival; it’s a pure indulgence, a celebration of pleasure—of being alive. Each unassuming ingredient, though quiet on its own, speaks volumes through the alchemy of baking, allowing us to express feelings we sometimes struggle to put into words. It’s how we say, “I’m thinking of you,” “I love you,” or even “I’m sorry.” To quote Victor Borge, “Laughter is the shortest distance between two people”—that and sharing a slice of cake.

ICING, FROSTING, OR BUTTERCREAM?

These terms are often thrown around synonymously in the realm of baking, but each has its own unique characteristics. ICING can range from a thin, glossy glaze that hardens as it sets—perfect for creating a delicate sheen or enhancing intricate details—to a more substantial coating that adds additional sweetness and decorative elegance. FROSTING, by contrast, is thicker and fluffier, lending itself beautifully to a generous, cloudlike layer on cakes and cupcakes. BUTTERCREAM is the crown jewel of frostings. Rich and velvety, made from butter and sugar (sometimes with a splash of cream or milk for that perfect consistency), it has a smoothness that’s both luxurious and versatile. It holds its shape well, making it perfect for piping. In essence, all buttercream is frosting but not all frosting is buttercream; icing sits in its own category, with its thinner charm.

TROUBLESHOOTING BUTTERCREAM

SOUPY MERINGUE BUTTERCREAM

If your meringue buttercream turns out too soupy or looks broken after you’ve added the butter, it’s likely because the meringue base was still too warm when the butter was added. The heat from the meringue melts the butter, causing it to separate. But don’t worry—there are simple fixes! While the mixer is running, place ice around the outside of the mixing bowl. You can also place the mixer bowl of buttercream in the fridge for a few minutes. Both of these help to cool down and solidify the butter to fully incorporate into the meringue, restoring its fluffy texture.

LUMPY MERINGUE BUTTERCREAM

If your meringue buttercream has stubborn lumps of butter that won’t incorporate, it’s usually because the butter was too cold when added. To fix this, gently warm the outside of your metal bowl (not glass!) with a kitchen torch or wrap the bowl with a warm towel. This will soften the butter enough for it to emulsify and combine with the meringue.

RUNNY AMERICAN BUTTERCREAM

If American buttercream looks broken or too runny, it’s likely because there’s too much liquid in the mix. To fix this, simply add more confectioners’ sugar, about ¼ cup (30 grams) at a time, until you reach the desired consistency.

The post From the Pantry: Buttercream first appeared on Bake from Scratch.