From the Pantry: Buttercream - Bake from Scratch

      Frosting serves as a sweet, soft addition that transforms a simple cake into something truly festive—each slice can evoke treasured memories. I still clearly remember my childhood birthday cake: a light yellow sponge layered with almond- and vanilla-flavored American buttercream and joyfully adorned with a shower of sprinkles. Just thinking about that cake brings a smile to my face.

      Then there's my dark chocolate and almond cake topped with a smooth, shiny chocolate Swiss buttercream. It makes an appearance at the conclusion of cozy candlelit dinners, with every bite showcasing the love and care put into making loved ones feel cherished—even if the flickering candlelight cleverly conceals any minor flaws! In these instances, frosting nearly becomes a unique form of communication—a lush reminder of nostalgia and the warmth of connection that unites us.

      At its core, buttercream consists of sugar and a generous amount of butter creamed together. Within this seemingly simple framework lies an intricate world of charm and diversity. Let's explore eight adaptable varieties of buttercream that maintain their shape beautifully when piped, each offering its distinct flavor and texture to enhance your baking skills.

      Foods like buttercream are frequently described in terms of their “mouthfeel.” But what does that really mean? Mouthfeel refers to the tactile sensations we experience while eating, lingering beyond mere taste. Picture the explosion of juice from a sun-ripened strawberry or the soft, creamy richness of vanilla buttercream as it dissolves on your palate. It’s the personal interaction that shapes our perception of food and how it affects our emotions, bite by bite.

      AMERICAN BUTTERCREAM

      butter + confectioners’ sugar + heavy whipping cream

      American buttercream, sometimes referred to as no-cook buttercream, is a quintessential, airy mixture of butter and sugar—and one of the simplest to create. The advantage of using confectioners’ sugar lies in its fine consistency; it blends smoothly with the butter, yielding a creamy frosting without any grittiness. Additionally, the cornstarch in the sugar provides extra stability. A dash of vanilla and heavy cream enhances the creaminess, achieving a texture that cannot be replicated with just butter and sugar. American buttercream develops a lightly crusty surface as it sets, making it perfect for detailed piping while remaining soft and decadent underneath.

      CREAM CHEESE BUTTERCREAM

      butter + cream cheese + confectioners’ sugar

      The true appeal of cream cheese buttercream lies in its harmony: the fresh tang of cream cheese counterbalances the sweetness, making it an excellent partner for cakes with rich, spiced, or slightly acidic flavors. It pairs wonderfully with red velvet, carrot, chocolate, and citrus cakes, as the frosting's creamy texture and gentle tang perfectly balance their sweetness.

      RUSSIAN BUTTERCREAM

      butter + sweetened condensed milk

      Russian buttercream requires no complicated techniques or multiple steps—it consists of just butter and sweetened condensed milk. Simply beat the two ingredients together until a creamy, fluffy frosting forms that can be easily spread or piped. Its texture is smooth and luxurious, with a slightly denser feel compared to other buttercreams. It's a delightful combination of sweet and rich, but not overwhelmingly so. This buttercream, although less familiar than others, is a hidden treasure that delights with its velvety texture and natural sweetness.

      GERMAN BUTTERCREAM

      butter + pastry cream

      German buttercream starts with a rich, silky base made from pastry cream—a comforting custard prepared by cooking milk, sugar, egg yolks, and cornstarch until thick. Once cooled, the pastry cream is mixed with butter and whipped until light and smooth. The result is a beautifully airy, rich frosting with a soft, custardy texture that retains its shape without becoming overly firm.

      The charm of German buttercream lies in its nostalgic, comforting flavor. It possesses a gentle sweetness that is less indulgent yet still satisfying. Its flavor is light and mellow, with an airy texture that reminds one of ice cream. This makes it an ideal match for spiced or fruit-based cakes, enhancing their flavors without overwhelming them.

      ERMINE BUTTERCREAM

      butter + roux + sugar

      Ermine buttercream, also called boiled milk frosting, has a nostalgic, sophisticated appeal. It’s made by cooking a simple mix of flour and milk or water until it thickens and then cooling it down before gradually adding sugar and butter. The end result is a buttercream with a texture as smooth and luxurious as ermine fur, from which it derives its name. Gaining popularity in the late 19th century, it pairs perfectly with chocolate mahogany cake, an early version of what later became red velvet cake.

      What distinguishes ermine buttercream is its relatively low butter and sugar content compared to other varieties, resulting in a less sweet and rich final product. Its light, almost whipped cream-like texture adds a unique twist—airy and billowy