|There are two technical methods of creating buttercream. The Swiss method
and the Italian method.
Swiss Buttercream is made by warming the egg whites and sugar in
a bain marie until the sugar is dissolved and then transferred into the mixer and whipped
until cool. Once cool, add softened butter to the bowl, little at a time and whip until a
fluffy consistency is reached.
Italian Buttercream is made with softball (240°F) sugar syrup poured into whipping
egg whites. Once whipped, add softened butter to the bowl, little at a time and whip until
a fluffy consistency is reached.
Buttercream often takes quite a bit of whipping in order to reach the right
consistency. Never throw out buttercream due to lumps or when the cream is to soft.
Applying heat will help it come together, chill the mixture and re-whip it.