Choosing The Perfect Wedding Cake Buttercream

There are many options to consider when choosing the best buttercream for a wedding cake. The most popular types of buttercream are American, Italian, Swiss, French, Russian, German, and ermine buttercream. Each type of buttercream has a different texture and flavour, and some are better suited to certain weather conditions than others. For example, Italian and Swiss buttercream are less sweet than American buttercream, but they may not withstand very high heat and humidity. It is also possible to add flavourings to buttercream, such as almond, coconut, maple, orange, or lemon extract.

American Buttercream

To make American buttercream, it is recommended to start by whipping the butter on its own before adding any powdered sugar. The powdered sugar should be sifted to remove any clumps, and it is important to add it slowly, mixing well between additions. Once all the sugar is added, the mixture should be whipped for at least three minutes. Only as much milk or cream as needed to achieve the desired consistency should be added, and the mixture should be whipped until completely smooth.

Italian Meringue Buttercream

To make Italian Meringue Buttercream, you will need the following ingredients:

• Fresh egg whites: Avoid using boxed or pasteurized egg whites as they may not whip properly.
• Sugar: Granulated sugar should be cooked to 240ºF to ensure it is stable enough to be whipped into the frosting.
• Butter: Use softened, unsalted butter to control the amount of salt in your buttercream. The higher the quality of butter, the better your buttercream will taste.
• Salt: A little salt helps enhance the flavour of the buttercream.
• Vanilla: Use a good amount of vanilla or any other flavouring of your choice, such as vanilla beans, emulsions, or freeze-dried fruit.

• Wipe down your bowl and attachments with lemon juice or white vinegar to ensure there are no traces of oil or fat that could prevent your meringue from whipping properly.
• Place your egg whites into the bowl of a stand mixer with the whisk attachment.
• Combine sugar and water in a medium-sized saucepan, stir to distribute the water evenly, and bring to a boil. Cover with a lid for 5 minutes to ensure all sugar granules are dissolved.
• Remove the lid and insert a candy thermometer. Continue boiling without stirring until the thermometer reaches 235ºF.
• Begin whisking your egg whites on high speed until soft peaks form.
• When the sugar syrup reaches 240ºF, reduce the mixer speed to low and slowly drizzle it into the whipping egg whites. Try to drizzle between the whisk attachment and the side of the bowl to prevent splattering.
• Increase the mixer speed back to high and whip until very stiff peaks form. You can place ice packs at the base of your mixer to cool the meringue, or remove it from the mixer and place it in the fridge for 15 minutes to cool.
• Once the meringue is completely cool, add softened butter, salt, and vanilla. Whip until the buttercream is light and fluffy, and no longer tastes like butter.
• You can now add food colouring if desired.

Swiss Meringue Buttercream

To make Swiss Meringue Buttercream, you will need the following ingredients:

• Fresh egg whites
• Granulated sugar
• Unsalted butter (room temperature)
• Vanilla extract
• Salt

• Fill a large pot with about 2 inches of water and bring it to a simmer.
• Place a metal bowl (preferably a stand mixer bowl) over the pot of water to create a bain-marie (double boiler). Ensure the water does not touch the bottom of the bowl.
• Whisk together the egg whites, sugar, and salt in the mixing bowl. Wipe the bowl with white vinegar beforehand for a better meringue.
• Cook the egg white mixture until it reaches 110ºF (43ºC), constantly whisking to distribute heat evenly. You can also test by rubbing a bit of the mixture between your fingertips to check for sugar granules.
• Remove the bowl from the heat and transfer it to a stand mixer with a whisk attachment. You can also use a hand mixer, but it will take longer.
• Whip the egg and sugar mixture on medium-high speed for 10 to 15 minutes, or until you achieve glossy, stiff peaks.
• Refrigerate the meringue for about 10 minutes to bring it to room temperature.
• Once cooled, put the meringue back into the stand mixer bowl with the whisk attachment.
• Add the room-temperature butter and vanilla, then mix until combined.
• Whip the buttercream on medium/high speed until it turns white, fluffy, and no longer tastes buttery. This can take around 8-10 minutes.
• Switch to a paddle attachment and mix on low speed for 15-20 minutes to make the buttercream smoother and remove air bubbles. This step is optional but recommended for a creamier texture.

French Buttercream

If you are looking for a white buttercream, French buttercream may not be the best option due to its natural yellow colour. Additionally, if you don't like the flavour or texture of butter, you may want to choose a different type of buttercream.

Russian Buttercream

To make Russian buttercream, you will need a stand mixer, a heatproof bowl, a spatula, and piping bags and tips for decorating. The basic ingredients are butter and sweetened condensed milk, but you can also add a pinch of salt and vanilla extract to taste. It is important to ensure that the butter is soft, not melted, and at room temperature before mixing. The sweetened condensed milk should also be at room temperature to achieve a homogeneous mixture.

When making Russian buttercream, beat the butter on high speed until it is light and fluffy, and has tripled in volume. Then, add the vanilla extract and gradually mix in the sweetened condensed milk, scraping the bowl a few times to ensure everything is combined. After adding the condensed milk, the mixture will become grainy, but continue mixing on high speed until it becomes perfectly smooth and reaches a light and fluffy texture.

Frequently asked questions