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When To Use Buttercream Vs Cream Cheese Frosting For Your Bakes – The Daily Meal

For a frosting that’s super versatile and easy to work with, choose buttercream for your cakes and cupcakes. Buttercream is the go-to frosting for professional bakers due to its creamy texture and thick consistency which makes it perfect for piping, spreading, and filling. Also, if you choose the right type of buttercream, it will be highly stable and won’t melt quickly in warm temperatures, making your cake super easy to transport and serve at parties. Cakes made with most types of buttercream can remain unrefrigerated for a couple of days. You can also store your extra buttercream in the refrigerator for a minimum of one week, or in the freezer for up to four months before the quality decreases. 

There are several different types of buttercream. American buttercream is great for beginners and involves a simple process of blending butter, confectioner’s (or powdered) sugar, and milk or cream. This frosting is sweeter and denser than other types of buttercream and can also crust or harden slightly after sitting, making it perfect for frosting/decorating cakes and cupcake piping. Swiss and Italian buttercreams are more difficult to make — both require making a meringue with egg whites and sugar before adding the butter — but hold up well in warm weather and are perfect for piping decorations like flowers onto cakes. Swiss buttercream is often used by professional bakers to create a glossy smooth finish on cakes. 

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