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Q&A for How to Make Buttercream Filling
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QuestionWhat are the four types of buttercream?Jessica Banh is a Pastry Chef and the Owner of Fancy Flavors in San Jose, California. With over 12 years of technical experience, Jessica has expertise in a wide variety of pastry techniques and has a focus on macarons. Her work has been featured in The SF Chronicle, The Mercury News, and Good Morning America. She received her training from The Professional Culinary Institute.There's American-style buttercream, which is a mixture of butter, powdered sugar, and milk; Swiss meringue buttercream, which is a mixture of egg whites, sugar, and butter; Italian meringue buttercream, which is a mixture of sugar syrup (sugar dissolved in water), egg whites, and softened butter; and French buttercream, which is a mixture of egg yolks, sugar, and softened butter.
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QuestionCan I freeze cakes with buttercream filling?Community AnswerYou can, but when it thaws the buttercream filling may separate. If it does, it may become watery and this will make the cake soggy. You can freeze buttercream icing by itself for up to three months in an airtight container. Just give it a stir after it thaws completely before using it.
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QuestionHow can the buttercream filling taste less sweet?Ann HupeCommunity AnswerYou could use confectioner's sugar. This actually has less sugar in it, but it does have other additives that might affect the texture of your buttercream filling.
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QuestionHow long will the buttercream stay fresh in a cake?Community AnswerIt will be fresh for 2-3 days, after that it will start to harden up.
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QuestionWhat do I do if I have no icing sugar?Community AnswerYou could use extra-fine sugar, but the filling would be really grainy.
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QuestionCan I use margarine instead of butter?Ann HupeCommunity AnswerNo. The artificial flavor used in flavoring margarine would become very pronounced, and margarine will contribute to a softer texture bordering on melting off your cake. Butter-flavored shortening would contribute to better texture, but the taste will still be compromised. You might consider an icing instead if you are trying to avoid the use of butter.
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