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Compared to other types of buttercream, American buttercream has fewer ingredients, and is quicker and easier to make. It is also sweeter because of the high amount of sugar. Because it does not have an egg or cooked base, it is more stable and melts less easily in warm temperatures.
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until the mixture is emulsified and light. The meringue must be cooled to room temperature in order not to melt the butter (which has a variable melting point below 35 °C (95 °F)) as it is subsequently beaten in.
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Italian meringue is made by drizzling a hot sugar syrup into already whipped egg whites while continuing to whip. The meringue is then whipped with butter and flavorings.
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Ermine frosting is considered to be old-fashioned, and is less common than other types of buttercream. It is less sweet and has a texture similar to
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is commonly added if the buttercream is being used as decoration. Buttercream can be piped or spread in decorative patterns and shapes.
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Please help improve this article by looking for better, more reliable sources. Unreliable citations may be challenged and removed.
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until the sugar dissolves, then whipping it until it forms a meringue. The meringue is then whipped with butter and flavorings.
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is added to adjust the texture. Usually twice as much sugar as butter by weight is used. Some recipes also call for
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Ermine frosting is also known as boiled milk frosting or cooked flour frosting. It is made by cooking
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to the desired consistency and lightness. Some or all of the butter can be replaced with
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The meringue gives buttercream a structure that is more stable in warm temperatures.
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Meringue buttercream is made by beating softened butter with either
Italian or Swiss
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798:"Flour Frosting: The Not-Too-Sweet Buttercream for Whipped-Cream Lovers"
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744:"What's the Difference Between French, Swiss, and Italian Meringues?"
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669:"Rethinking American Buttercream: Still Quick and Easy, Just Better"
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and softened butter, and may be additionally sweetened with extra
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867:"Paris–Brest (Pâte à Choux With Praline Crème Mousseline) Recipe"
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Custard-based buttercream, also known as German buttercream or
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771:"Ermine Icing (Cooked Flour Frosting) | King Arthur Baking"
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Mock cream or buttercream is a simple buttercream made by
623:"The World of Buttercreams: 6 Varieties to Try at Home"
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529:. Traditionally, ermine frosting was used to frost
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101:. Unsourced material may be challenged and removed.
465:with an outermost layer of uncolored buttercream
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845:"French Buttercream: What's the Difference?"
718:Cheung, Jessica (2003). Elert, Glenn (ed.).
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518:and milk until it becomes a thick paste or
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214:Learn how and when to remove this message
161:Learn how and when to remove this message
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388:Buttercream is commonly flavored with
645:"Classic American Buttercream Recipe"
396:, fruits, and other liquid extracts.
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823:"French Buttercream Frosting Recipe"
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99:adding citations to reliable sources
510:Ermine frosting (flour buttercream)
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27:Sweet filling made with butter
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696:. FineCooking. Archived from
843:Gordon, Megan (2010-09-29).
821:Parks, Stella (2012-02-15).
497:Italian meringue buttercream
331:Cookbook: Simple Buttercream
889:"German Buttercream Recipe"
392:. Other common flavors are
377:. The main ingredients are
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887:Jones, Nila (2014-12-12).
643:Jones, Nila (2014-12-12).
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481:Swiss meringue buttercream
453:Meringue-based buttercream
720:"Melting point of butter"
694:"The Buttercream Nemesis"
409:Mock cream or buttercream
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956:Bread and butter pudding
775:www.kingarthurbaking.com
748:www.cooksillustrated.com
186:Some of this article's
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355:, also referred to as
342:Media: Buttercream
1082:List of butter dishes
593:List of butter dishes
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366:, is used for either
724:The Physics Factbook
565:confectioners' sugar
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433:. A small amount of
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551:German buttercream
537:French buttercream
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700:on 2018-04-18
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110:"Buttercream"
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106:Find sources:
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1021:Chicken Kiev
1011:Butterscotch
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966:Butter pecan
893:. Retrieved
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802:Serious Eats
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698:the original
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673:Serious Eats
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649:. Retrieved
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561:pastry cream
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544:pâte à bombe
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93:Please help
88:verification
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47:Please help
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18:Butter icing
1006:Buttercream
991:Butter salt
976:Butter cake
971:Butter tart
585:Food portal
353:Buttercream
268:buttercream
246:Buttercream
191:may not be
1097:Categories
1066:Smørrebrød
1061:Shortbread
1046:Hard sauce
1001:Butterbrot
996:Butter tea
986:Butter pie
895:2018-04-18
873:2021-04-08
851:2018-04-18
829:2018-04-18
807:2021-07-10
780:2021-07-10
753:2021-07-10
729:2019-07-28
704:2018-04-18
678:2021-07-10
651:2018-04-18
629:2018-04-18
599:References
491:egg whites
463:pound cake
461:A layered
431:shortening
372:decorating
151:April 2022
121:newspapers
50:improve it
1031:Croissant
427:margarine
417:together
404:Varieties
394:chocolate
312:margarine
302:(usually
266:raspberry
259:Chocolate
56:talk page
847:. Kitchn
571:See also
471:meringue
415:creaming
262:cupcakes
193:reliable
390:vanilla
368:filling
357:butter
290:filling
135:scholar
1036:Danish
419:butter
379:butter
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304:butter
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944:Foods
516:flour
439:cream
429:, or
383:sugar
375:cakes
359:icing
286:Icing
264:with
142:JSTOR
128:books
520:roux
489:and
435:milk
421:and
308:lard
300:Fats
282:Type
114:news
437:or
362:or
314:),
310:or
288:or
97:by
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