{"id":19030,"date":"2015-04-24T12:41:48","date_gmt":"2015-04-24T17:41:48","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=19030"},"modified":"2020-11-06T18:52:49","modified_gmt":"2020-11-07T00:52:49","slug":"italian-buttercream-swiss-buttercream-french-buttercream-frostings","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/italian-buttercream-swiss-buttercream-french-buttercream-frostings\/","title":{"rendered":"What’s the Difference Between Italian, Swiss, and French Buttercream Frosting?"},"content":{"rendered":"

I was the strange kid who always wiped off and threw away the buttercream frosting from slices of birthday cake. As I became a baker, I learned that most buttercream frosting we consume in America isn’t made with butter<\/em>; grocery store cakes are typically frosted using shortening. I developed an American buttercream<\/a><\/strong> recipe that I adore which uses real butter and vanilla bean paste. But, I didn’t stop there – I discovered European buttercream frostings.<\/p>\n

European buttercreams are lighter, richer, and much less sweet than their American counterpart; it is very likely that your favorite neighborhood bakery is using one. Do you know how to make Italian meringue buttercream<\/a>, Swiss meringue buttercream<\/a>, and French buttercream<\/a> frostings? Here’s the scoop (or swirl)!<\/strong><\/p>\n

\"All<\/a><\/p>\n

Similarities Between Italian, Swiss, and French Buttercream Frostings<\/h2>\n

Let’s start our frosting journey with the similarities between Italian meringue buttercream, Swiss meringue buttercream, and French buttercream.<\/p>\n