Asked by: Tesifon Stegh
food and drink desserts and baking

What is the difference between French buttercream and Italian buttercream?

Last Updated: 3rd June, 2020

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In contrast to the meringue style buttercreams,French buttercream utilizes the yolks instead of the eggwhites. The process of making French buttercream is almostidentical to making an Italian meringue buttercream.You must heat your sugar to 240 degrees F and pour it into themixer while the egg yolks are beating.

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Keeping this in view, what is the difference between Italian and French buttercream?

French buttercream uses egg yolks rather thanwhites. Anyone who has ever had a sunny side up egg knows thatyolks have much more flavor than whites. Like Italianmeringue buttercream, French buttercream startswith a sugar syrup and requires a candythermometer.

Similarly, what type of buttercream is best? American buttercream is deliciously creamy, supersweet, and incredibly fluffy, and by far the easiestbuttercream to master. It's just a matter of beatingsoftened butter until it's fluffy, adding powdered sugar, cream,and a little vanilla and whipping it all together.

Also, what is the difference between buttercream and French buttercream?

Buttercream is a beloved frosting made witha combination of fat and sugar. At my house, we're all aboutthe butter + confectioners sugar variety. French buttercreamis made by heating a sugar syrup until it reaches soft ball stageand then whipping it into beaten egg yolks and softbutter.

What are the three types of buttercream?

Here is the low down on the four main types:

  • 1) AMERICAN: Powder sugar + softened butter + milk +vanilla.
  • 2) SWISS: Egg whites + light corn syrup + white sugar +softened butter.
  • 3) FRENCH: Egg yolks + homemade sugar syrup + butter.
  • 4) ITALIAN: Homemade sugar syrup + egg whites + white sugar +softened butter.

Related Question Answers

Senida Botzhofer

Professional

Is Swiss buttercream more stable than Italian?

As far as taste, swiss and Italian have alighter taste without a grainy aftertaste of American. According tomy pastry instructor, Italian Buttercream is morestable then Swiss Buttercream because of the way inwhich it is made.

Justino Henkele

Professional

Is French buttercream safe?

Normally, French buttercream is not salmonellasafe. Although some people like to argue otherwise, pouringsugar syrup with a temperature of 113°C/235°F into a bowlof egg yolks (or whites, for that matter) doesn't bring thetemperature of the yolks up enough to pasteurize them.

Soufyane Ganhitas

Professional

Which icing is best for cakes?

Here are the most well-liked kinds of icing that you canuse to finish your cakes.
  1. Butter Cream. Butter cream is softer and more spreadable thanmost icing and is the preferred choice for taste andflexibility.
  2. Whipped Cream.
  3. Royal Icing.
  4. Cream Cheese Frosting.
  5. Meringue.
  6. Fondant.

Yattou Baumgarthuber

Explainer

Does French buttercream need to be refrigerated?

French buttercream, sometimes called neoclassicbuttercream, is made with egg yolks or whole eggs and shouldbe refrigerated because it can separate if kept at roomtemperature for longer than six hours.

Cameron Pastilha

Explainer

What is the best type of buttercream for piping flowers?

Most people will recommend using Swiss meringue, Italianmeringue, or American buttercream for piping flowers. Thesetypes of buttercream are recommended because they'resturdy enough to support your piped designs.

Pradiumna Leinberger

Explainer

Which is better Swiss or Italian Meringue Buttercream?

Swiss meringue is smoother, silkier, and somewhatdenser than French meringue and is often used as a base forbuttercream frostings. Italian meringue (shown below)is made by drizzling 240-degree Fahrenheit sugar syrup into whitesthat have already been whipped to hold firm peaks.

Matti Caba

Pundit

What are the different types of icing?

So lets talk about different types offrosting…
  • Basic Buttercream. Buttercream is a frosting made with butterand icing sugar.
  • Cream Cheese Frosting.
  • Swiss Meringue Buttercream.
  • Italian Meringue Buttercream.
  • French Meringue Buttercream.
  • Ganache.
  • Whipped Cream.

Dorene Vlijm

Pundit

Which icing is better whipped or buttercream?

Whipped Icing vs. Buttercream
The basic difference is whether butter is incorporated.The whipped variety is a light and fluffy icing,ready for spreading while the buttercream refers to theflavor of the icing. If you want your cake to have anicing that tastes rich and creamy, always opt forbuttercream.

Uxia Dong

Pundit

How long does French buttercream last in the fridge?

You can freeze French buttercream for upto 3 months. Make sure it's in a airtight container and whenyou're ready to use it, place it in the fridge overnight tothaw. Make sure to whip before using to restore thebuttercream's consistency.

Hristina Sumon

Pundit

What is crusting buttercream?

You might not think of a "crust" as something you wanton a cake, but your buttercream disagrees. A crustingbuttercream is one that'll set up firmly enough so that it canbe touched lightly without making a mark, so it's basically asugary insurance policy.

Haytam Elvas

Pundit

Does Swiss Meringue Buttercream melt?

Although Swiss meringue buttercream is morestable than using whipped cream, it is still susceptible to highheat. It's main ingredient is butter after all and butterWILL become very soft at around 80ºF and willmelt fully at 90º. So it WILL melt but sowill any buttercream.

Linette Gimbernat

Teacher

How does Swiss Meringue Buttercream taste?

Because its made by first dissolving sugar into eggwhites, it has an incredibly smooth quality that you just don't getwith regular powdered sugar (aka: American-style) buttercreams.When you take a taste, you'll be struck by its subtlesweetness, and the way it just melts on your tongue.

Reidar Hakanson

Teacher

What is buttercream made of?

Simple buttercream is made by creamingtogether fats (butter, margarine, or vegetable oil shortening) andpowdered sugar to the desired consistency and lightness. Typicallytwice as much sugar as butter by weight is used. Flavorings, in theform of extracts and oils, may also be added.

Rainer Martio

Teacher

How long does Swiss buttercream last?

How long does Swiss meringue buttercream last? Itwill last for a day or two at room temperature, 2 weeks inthe fridge, and 3 months in the freezer. Be sure it is properlystored in an airtight container or a freezer bag.

Monia Petermaier

Teacher

Is Italian Meringue Buttercream safe to eat?

Italian meringue lends itself to a large range ofuses. Whipping a hot (240°F!) sugar syrup into foamy egg whitesdoesn't just make it the most stable of the meringues—it'salso safe to eat without additional baking, which is whyit's traditionally used to make buttercream frosting, or"Italian Buttercream."

Trine Apfl

Reviewer

Does Italian Meringue Buttercream need to be refrigerated?

You can make the buttercream ahead of timeand store it in the refrigerator for a week or even freeze it forup to 2 months. Just make sure to allow time to bring it to roomtemperature before using it. Because of the high butter content,Italian Meringue Buttercream becomes quite firm whenchilled.

Ragnar Woltge

Reviewer

Does Italian meringue Harden?

Italian meringue is very crisp and dry once bakedbut, when uncooked, the soft mixture is used in ice cream andmousse recipes to give them airy volume, stability and sweetness.Italian meringue mixture is more stable than Swissmeringue and so can be left for an hour or so before beingpiped or shaped.

Misericordia Zarranz

Reviewer

What is the name of the icing on wedding cakes?

Fondant is primarily used to cover cakes, but itis also used to create individual show pieces for cakes.Royal icing is a sweet white icing made by whippingfresh egg whites (or powdered egg whites, meringue powder) withicing sugar.

Alai Marini

Reviewer

Does buttercream taste good?

What buttercream frosting tastes likedepends on the type of buttercream frosting and what flavorsare added. Traditional American buttercream is simplysoftened butter or shortening (used in warmer weather) whipped withconfectioners sugar - usually with a little vanilla).