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Unique Wedding Cakes: Mousseline Buttercream Frosting
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Published: November 17, 2006
As one of the most popular icings used on wedding cakes, buttercream frosting offers a variety of decorating possibilities, such as creating detailed flowers, border designs and lettering. This smooth and creamy frosting, which also can be used as a filling, features a wide array of delicious flavors, some of which include lemon, strawberry and chocolate buttercream.
Because people tend to have different tastes in food, especially when it comes to wedding cakes, buttercream frosting offers various types of recipes, each with its own distinct quality. Whether made solely with eggs and butter, 100 percent shortening, or a combination of the two, each version of buttercream frosting is sure to satisfy anyone's taste buds.
Benefits of Using Buttercream made with Butter
As one of the most enjoyable parts of wedding cakes, buttercream frosting adds flavor and personality to any delicious dessert, especially when it is made solely with butter. Not only does it hold up better than it does when using shortening, but it tastes richer, too. Other benefits of making buttercream with butter instead of shortening include a fluffy outcome, bright white coloring and little crusting.
Buttercream Recipes
When it comes to creating beautiful and delicious wedding cakes, buttercream frosting is a great option. Cake lovers are sure to enjoy the diverse selection of buttercream recipes available.
American (Classic)
A type of confectioner's sugar and butter-based buttercream, American buttercream is the most commonly-used buttercream recipe. Soft and sweet, American buttercream does not require refrigeration unless it is likely to be exposed to heat and humidity. Because it will melt during a hot day, American buttercream should not be exposed to sunlight for extended periods of time. Also, when made with butter and powdered sugar, this type of buttercream recipe may be used to add texture to the top and sides of a wedding cake.
Rolled
For many wedding cake bakers, frosting made from a rolled buttercream recipe is the ideal choice for decorating. With a taste similar to tootsie rolls, rolled buttercream offers a smooth, shiny surface that gives cakes an elegant look. For most people, it takes practice to master the technique of rolling buttercream, as well as learning how to evenly smooth it on a cake's surface. This particular buttercream recipe also stays soft so it can be easily repaired. It may be tinted with paste or gel colors when necessary.
Mousseline
Mousseline buttercream is light and silky. Mousseline buttercream is easy to work with and it can be used to make beautiful pipe-shell borders. This buttercream recipe also holds up better than most other buttercreams; it sometimes is used to add tinting and flavoring to the delicious frosting.
Meringue
For many wedding cakes, buttercream frosting may be the result of a meringue-based recipe. Made from either a meringue or beaten egg whites and sugar, meringue-based buttercream consists of two methods, the Swiss and the Italian. The main difference between the two meringue-based buttercreams is levels of stability in certain situations. For example, Swiss-meringue buttercream tends to reduce in size slightly faster as opposed to Italian buttercream, which is more durable.
Though Italian buttercream is more popular than Swiss buttercream, the two types have several similarities. For example, both can be frozen for long periods and each relies heavily on whipping in order to reach a light and fluffy outcome.
Sources:
Buttercream Icing 101. What's Cooking America. 16 Nov 2006.
http://whatscookingamerica.net/PegW/ButtercreamI cing.htm
Phillips, Sarah. Buttercream. Baking911.com. 16 Nov 2006.
http://www.baking911.com/decorating/cakes_butter cream.htm
Homepage. Buttercream. 16 Nov 2006.
http://www.buttercream.info/
Seeley, Katherine Eastman. A Piece of Cake. April /May 2006. Fine Cooking. #78. 16 Nov
2006. http://www.taunton.com/finecooking/pages/fc_078_06 4.asp
Because people tend to have different tastes in food, especially when it comes to wedding cakes, buttercream frosting offers various types of recipes, each with its own distinct quality. Whether made solely with eggs and butter, 100 percent shortening, or a combination of the two, each version of buttercream frosting is sure to satisfy anyone's taste buds.
Benefits of Using Buttercream made with Butter
As one of the most enjoyable parts of wedding cakes, buttercream frosting adds flavor and personality to any delicious dessert, especially when it is made solely with butter. Not only does it hold up better than it does when using shortening, but it tastes richer, too. Other benefits of making buttercream with butter instead of shortening include a fluffy outcome, bright white coloring and little crusting.
Buttercream Recipes
When it comes to creating beautiful and delicious wedding cakes, buttercream frosting is a great option. Cake lovers are sure to enjoy the diverse selection of buttercream recipes available.
American (Classic)
A type of confectioner's sugar and butter-based buttercream, American buttercream is the most commonly-used buttercream recipe. Soft and sweet, American buttercream does not require refrigeration unless it is likely to be exposed to heat and humidity. Because it will melt during a hot day, American buttercream should not be exposed to sunlight for extended periods of time. Also, when made with butter and powdered sugar, this type of buttercream recipe may be used to add texture to the top and sides of a wedding cake.
Rolled
For many wedding cake bakers, frosting made from a rolled buttercream recipe is the ideal choice for decorating. With a taste similar to tootsie rolls, rolled buttercream offers a smooth, shiny surface that gives cakes an elegant look. For most people, it takes practice to master the technique of rolling buttercream, as well as learning how to evenly smooth it on a cake's surface. This particular buttercream recipe also stays soft so it can be easily repaired. It may be tinted with paste or gel colors when necessary.
Mousseline
Mousseline buttercream is light and silky. Mousseline buttercream is easy to work with and it can be used to make beautiful pipe-shell borders. This buttercream recipe also holds up better than most other buttercreams; it sometimes is used to add tinting and flavoring to the delicious frosting.
Meringue
For many wedding cakes, buttercream frosting may be the result of a meringue-based recipe. Made from either a meringue or beaten egg whites and sugar, meringue-based buttercream consists of two methods, the Swiss and the Italian. The main difference between the two meringue-based buttercreams is levels of stability in certain situations. For example, Swiss-meringue buttercream tends to reduce in size slightly faster as opposed to Italian buttercream, which is more durable.
Though Italian buttercream is more popular than Swiss buttercream, the two types have several similarities. For example, both can be frozen for long periods and each relies heavily on whipping in order to reach a light and fluffy outcome.
Sources:
Buttercream Icing 101. What's Cooking America. 16 Nov 2006.
http://whatscookingamerica.net/PegW/ButtercreamI cing.htm
Phillips, Sarah. Buttercream. Baking911.com. 16 Nov 2006.
http://www.baking911.com/decorating/cakes_butter cream.htm
Homepage. Buttercream. 16 Nov 2006.
http://www.buttercream.info/
Seeley, Katherine Eastman. A Piece of Cake. April /May 2006. Fine Cooking. #78. 16 Nov
2006. http://www.taunton.com/finecooking/pages/fc_078_06 4.asp
