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Are there any definitions or standards for buttercream? Can an icing made with shortening be called buttercream?T.S., Nashville, Tenn. | to Top |
I am not aware of any standard definition for buttercream. However, my definition is as follows: Buttercream is indispensable in the pastry kitchen. It is most often used to fill, ice, and decorate cakes and pastries. It also is used to pipe buttercream roses and leaves. Buttercream should be light and smooth and should always be made with a high quality sweet butter. The addition of a small amount of margarine or shortening stabilizes the buttercream without detracting from the taste.
Buttercream can be stored at room temperature for three to four days and in the refrigerator for up to two weeks. It also can be frozen for longer storage.
Refrigerated buttercream should be removed from the refrigerator to allow time for it to soften. if you need to soften it quickly, warm it slightly over simmering water, stirring vigorously until smooth. use the same warming technique to repair buttercream that has broken.
Meringue-based buttercream (soft butter beaten into whipped egg whites and sugar) is the most widely used. It is quick and easy to make and has a very light and fluffy texture.
French or Italian buttercream is made by whipping whole eggs or egg yolks to a thick foam with hot sugar syrup, and then whipping in soft butter. This is a very rich, yet light, buttercream.
Masi, Noble. 2000July. The Workbench. Modern Baking p. 96.
Updated: Sunday, July 29, 2007.
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