Today I’ve been experimenting with buttercream, funny because I actually hate getting butter on me, I find you have to wash your hands at least 5 times to get the smell off!
Did you know there are SIX types of buttercream?! I didn’t.
- American buttercream
- Flour buttercream
- French buttercream
- German buttercream
- Italian buttercream
- Swiss buttercream
The last batch of buttercream I made tasted delicious, I used a traditional american buttercream recipe, but I found it buckled a bit under the Australian heat, mind you I was buckling too! So I did a quick online search for a solution to my problem, and found one woman who swore by the following rule: 1 parts butter to 3 parts icing sugar. The theory being, the less butter, the less likely it is to melt. So today I set out to test this rule, taking my normal amount of butter and upping my icing sugar to match this three times over.
The first thing I noticed was the buttercream did not appear as silky as normal even though it was finely sifted and added in gradually. I took a quick lick of my spoon and all seemed well taste wise and it was definitely holding up in the heat better! So I topped my cupcakes and offered one to my mum, my sister and my fiancé, and of course one for myself. I peeled back the bright pink patty pan and took a bite…. It was honestly so sickly, the small lick of the spoon was entirely different to a mouthful, I gave it another bite and my sugar headache was immediate, it still aches as I write this now!
It was not a success, but I know I can count on my traditional american buttercream recipe to be a crowd pleaser, and maybe that means turning the air conditioner on for now, knowing it will hold just fine once this crazy heatwave of a summer ends! For my traditional american buttercream recipe click here.
Disclaimer, i take no responsibility for it drooping in temps above 30 degrees HAH!
What’s your favourite type of buttercream? Do you have the perfect recipe? Let me know in the comments.