while American buttercream, as you might expect, uses a ton. The three types we're addressing here, though, are French, Italian, and Swiss buttercreams. They have their similarities –- they're ...

In warmer kitchens it may help to add a pinch of cream of tartar to your buttercream to help firm up or ‘stabilise’ it. For Italian or Swiss-style buttercream, whisk molten sugar (heated to ...

Because some icings (such as Italian buttercream or royal icing) may include raw eggs, they may not be suitable for the very young, the elderly, and pregnant women because of the risk of salmonella.