This medium called buttercream, some day i will write about my hate/ love relationship with it and how i overcame it. Today on #letstalkbakingstuff
i will speak on the different buttercreams.
American buttercream: Traditionally, its a mix of powder sugar and butter but this has gone further to have crusting buttercream where white fat/ shortening is added.
Swiss meringue buttercream also called SMBC is made from a combination of egg white and sugar, the mix can be heated up before whipping and butter added to make buttercream.
Italian meringue buttercream is made from the addition of boiled sugar syrup to whipped egg white and sugar, when cooled butter is added to make IMBC
French meringue buttercream almost like IMBC but it uses egg yolk, whipping while the boiled sugar syrup is added slowly and whipped till cooled before butter is added to make french buttercream.
So which is your prefered buttecream?
Also have a free guide on making perfectly finished cake, click link in bio to download your copy
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