December 6th, 2008
Nivea Cupcakes: Take 2
Wow it’s been a while since I last posted some cupcakes over here. Been distracted with other bakeroos. My header’s tag line is fast becoming a lie. But since I’m a rather truthful chick and I always strive to maintain my integrity…here is something I worked on last month!
“Design by Cuppacakes® / www.ilovecuppacakes.com”
Did I mention that I’m the proud and broke owner of the Wilton 55 Master Piping Tip Set? Yes my first professional job and I already spent what I was supposed to earn! Haha.
“Design by Cuppacakes® / www.ilovecuppacakes.com”
But, that’s why I’m beginning to love using buttercream to decorate again. It CAN be neat! Man. The possibilities are endless! *hands itch*
“Design by Cuppacakes® / www.ilovecuppacakes.com”
I loved doing this set!
Now I have a question for the floor. What’s the best tasting buttercream in the known universe?
- Italian Buttercream (syrup, yolks. creamy & luscious. smooth.)
- French Style Buttercream (syrup, less yolks. rich & light)
- Swiss Meringue Buttercream (like italian. lighter)
- American Buttercream (butter, sugar. versatile, easy.)
What do you think? Or more importantly, what does your heart tastebuds tell you?
December 7th, 2008 at 9:50 am
Actually Italian Butter Cream has no yolks. It’s a process of boiling sugar and water to softball stage (240) then slowly pouring it into stiff egg whites. I would have to say Swiss Butter Cream is the best. I’m a Pastry Chef and I use Swiss Butter Cream on all my cakes and cupcakes. It’s light, smooth, and not to sweet.
December 7th, 2008 at 11:47 am
Annie, thanks for your comments & clarifications! I personally haven’t tried the Swiss Buttercream but I definitely will try it out soon.
Could you help me clarify this? I got a recipe from someone on a really good “luscious Italian buttercream” that contained 6 yolks. is this a variation that shouldn’t be called Italian?
December 7th, 2008 at 11:25 pm
hello nice cupcakes! what frosting did you use? hmm.. american buttercreme is the easiest to make right? haha
December 7th, 2008 at 11:35 pm
Great website, I love reading through blogs and will be sure to look for updates on your site. Keep up the good work.
December 8th, 2008 at 9:10 am
I’d have to go with the swiss buttercream. that’s the version i think i’ve tried (and made) the most and it definitely always ends up in perfection. kind of like these cupcakes-they’re gorgeous!
December 9th, 2008 at 9:13 am
Eunice, I would say that’s French Butter Cream. Italian and French are the same process of boiling sugar and water to softball stage , but the difference is that for French Butter Cream it would be all yolks also known as a “pate bomb”. Italian Butter Cream would be just egg whites. I hope that was helpful! :)
December 11th, 2008 at 3:51 pm
can u share with me how to make d american buttercream
December 16th, 2008 at 1:58 pm
ladyironchef thank you! yes I always use american buttercream because I didn’t know what else to.
Jenny R. thank you!
megan aww thanks!! i’m going to try the swiss buttercream then. seems to be the popular vote!
Annie i see, i’ve done a pate bomb for a daring bakers challenge so I understand what goes through for that. thank you! i must try them all for myself one day.
nina i use equal amounts icing sugar to butter and 1 tsp or more of vanilla essence. :)