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American-style buttercreams are powdered sugar based frostings that tend to be very sweet. The flavor and level of sweetness are similar to the canned frostings found in grocery stores. The shortening in these recipes allows the buttercream to hold its shape in hot weather for a short amount of time. The buttercream recipes listed in this section are great for layer cakes, cupcakes, piped designs such as rosette swirls, and are sturdy enough to hold up under fondant. Though most of the recipes in this section form a thin crust, it is not a thick enough crust to use the Viva paper towel method to smooth down the frosting.
Note: The recipes in this section use high ratio shortening to make them more sturdy for piping and filling stacked cakes, and to make them more stable in warmer weather. If you prefer not to use shortening, feel free to replace the shortening in the recipe with an equal amount of unsalted butter. If using all butter, the recipes may require need slightly less liquid than the recipe states due to butter being less dense than shortening.
Note #2: Any of the frostings in this section that are named "cream frostings" (including the creamsicle frosting) are non-crusting due to the added fat from the heavy whipping cream. The frostings that fall under this category are the ones that look like ice cream scoops in the photos. These cream frostings are also slightly sweeter and more dense than the other frosting recipes listed in this section.
Note: The recipes in this section use high ratio shortening to make them more sturdy for piping and filling stacked cakes, and to make them more stable in warmer weather. If you prefer not to use shortening, feel free to replace the shortening in the recipe with an equal amount of unsalted butter. If using all butter, the recipes may require need slightly less liquid than the recipe states due to butter being less dense than shortening.
Note #2: Any of the frostings in this section that are named "cream frostings" (including the creamsicle frosting) are non-crusting due to the added fat from the heavy whipping cream. The frostings that fall under this category are the ones that look like ice cream scoops in the photos. These cream frostings are also slightly sweeter and more dense than the other frosting recipes listed in this section.
Swiss Meringue Buttercreams are fat based buttercreams that tend to be less sweet than American-style buttercreams. The high fat content of Swiss Meringue gives this buttercream a silky smooth, velvety texture. The high fat content also makes these buttercreams less stable in hot weather. But the addition of high ratio shortening in these recipes increases its stability allowing it to withstand warm temperatures for short periods of time. The buttercream recipes listed in this section are great for layer cakes, cupcakes, piped designs such as rosette swirls, and are sturdy enough to hold up under fondant. This type of buttercream is a non-crusting buttercream.
Note: The recipes in this section use high ratio shortening to make them more sturdy for piping and filling stacked cakes, and to make them more stable in warmer weather. If you prefer not to use shortening, feel free to replace the shortening in the recipe with an equal amount of unsalted butter. If using all butter, the recipes may require need slightly less liquid than the recipe states due to butter being less dense than shortening.
Note: The recipes in this section use high ratio shortening to make them more sturdy for piping and filling stacked cakes, and to make them more stable in warmer weather. If you prefer not to use shortening, feel free to replace the shortening in the recipe with an equal amount of unsalted butter. If using all butter, the recipes may require need slightly less liquid than the recipe states due to butter being less dense than shortening.
Whipped frostings are cooked flour frostings that are lightly sweet with an airy mousse-like texture. Whipped buttercreams also hold up well in warm weather for short periods of time, and are great for layer cakes, cupcakes, and piped designs such as rosette swirls. This type of buttercream does not do well under heavy fondant. This type of frosting is also a non-crusting frosting.
Note: The recipes in this section use high ratio shortening to make them more sturdy for piping and filling stacked cakes, and to make them more stable in warmer weather. If you prefer not to use shortening, feel free to replace the shortening in the recipe with an equal amount of unsalted butter. If using all butter, the recipes may require need slightly less liquid than the recipe states due to butter being less dense than shortening.
Note: The recipes in this section use high ratio shortening to make them more sturdy for piping and filling stacked cakes, and to make them more stable in warmer weather. If you prefer not to use shortening, feel free to replace the shortening in the recipe with an equal amount of unsalted butter. If using all butter, the recipes may require need slightly less liquid than the recipe states due to butter being less dense than shortening.
