How To Make Buttercream Frosting (3 Ways) | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make three styles of European buttercream: Swiss, Italian, and French, explaining the differences in their base egg preparations, temperature control, and emulsification techniques.

From the video

Answers: How do you make European buttercream styles like Swiss, Italian, and French?

• Swiss meringue buttercream
• Italian meringue buttercream
• French buttercream
• Buttercream temperature control
• Making sugar syrup

Ingredients

• 3 sticks butter
• 3 large egg whites
• 3/4 cup granulated sugar
• kosher salt
• 1/4 tsp cream of tartar
• vanilla bean or extract
• 2 whole eggs
• 2 egg yolks
• instant coffee crystals
• 8 oz semi-sweet chocolate

What it concludes

• Swiss and Italian style buttercream use egg whites, while French style buttercream uses whole eggs and yolks.
• Temperature control and room-temperature ingredients are crucial for successfully emulsifying European buttercreams.
• Italian buttercream is the most stable buttercream you can make, making it ideal for hot or stressful conditions.
• Melted chocolate added to buttercream must be cooled but not hardened, and it adds setting power to the frosting.