Buttercream
Buttercream
Buttercream (pronounced: /ˈbʌtərkriːm/) is a type of icing or filling used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming butter with powdered sugar, although other fats can be used, such as margarine or lard.
Etymology
The term "buttercream" originates from the English words "butter" and "cream", which are the main ingredients of the recipe. The first known use of the term was in the 18th century.
Types of Buttercream
There are several types of buttercream, including:
- American buttercream - Also known as simple buttercream, it is made with butter, confectioners' sugar, and milk or cream. It is easy to make and has a sweet, rich flavor.
- French buttercream - This type is made with egg yolks, sugar syrup, and butter. It is very rich and smooth, with a custard-like flavor.
- Italian buttercream - Made with sugar syrup and egg whites, this type of buttercream is less sweet than the American version and has a smoother texture.
- Swiss buttercream - This type is made by heating egg whites and sugar before adding the butter, resulting in a light, fluffy icing.
- German buttercream - This type is made by creaming butter with custard, resulting in a rich, creamy icing.
Related Terms
External links
- Medical encyclopedia article on Buttercream
- Wikipedia's article - Buttercream
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