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|Type||Icing or filling|
|Main ingredients||Fats (usually butter; sometimes lard or margarine), powdered sugar|
Simple buttercream is made by creaming together fats (butter, margarine, or vegetable oil shortening) and powdered sugar to the desired consistency and lightness. Typically twice as much sugar as butter by weight is used. Flavorings, in the form of extracts and oils, may also be added. Some recipes call for cream, non-fat milk solids, flour, or meringue powder.
There are two types of meringue-based buttercream: Italian and Swiss. The meringues must be cooled to room temperature in order not to melt the butter (which has a variable melting point below 40 °C (104 °F)) as it is subsequently beaten in.
French buttercream (also known as pâte à bombe-based buttercream or common buttercream) is made with whipped egg yolks. Custard-based buttercream is prepared by beating together pastry cream and softened butter, and may be additionally sweetened with extra confectioners' sugar.
- "The World of Buttercreams: 6 Varieties to Try at Home". Serious Eats. 1970-01-01. Retrieved 2018-04-18.
- "Classic American Buttercream Recipe". Serious Eats. 1970-01-01. Retrieved 2018-04-18.
- "Flour Buttercream Recipe". Serious Eats. 1970-01-01. Retrieved 2018-04-18.
- "The Buttercream Nemesis". FineCooking. Retrieved 2018-04-18.
- Belitz, Hans-Dieter (1999). Food Chemistry. Springer. p. 485.
- "French Buttercream Frosting Recipe". Serious Eats. 2012-02-15. Retrieved 2018-04-18.
- "French Buttercream: What's the Difference?". Kitchn. 2010-09-29. Retrieved 2018-04-18.
- "German Buttercream Recipe". Serious Eats. 1970-01-01. Retrieved 2018-04-18.
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