TYPES OF BUTTERCREAM
Did you know?... there are many different types of buttercream.
American, Italian, Swiss, French, German, and Russian
AMERICAN is very simple. It only involves butter and powdered sugar as the main ingredients. Then you can add vanilla, salt, and any other flavorant. This is the easiest kind of buttercream and most common for home bakers. This is the least stable in my opinion. Meaning, because of the main ingredient being butter, it is likely to melt in warm or hot environments. However, this type is the base for most cream cheese buttercreams. Which in my opinion, is fantastic! It also makes great fillings for cookies.
ITALIAN involves making a meringue which is whipped egg whites with hot sugar. The hot sugar cooks the egg whites so it is edible. And then you add your butter and flavorants. This buttercream is most common in bake shops. It is very smooth and silky when at room temp, but hard when refrigerated. Being hard makes it easier to do crumb coats and makes decoration easier. It is super stable, which means you can let it sit on your counter without worry. It has a heavenly texture and taste.