American Buttercream
Difficulty Level: Easy Characteristics: white color, very sweet, relatively thick texture, easy to pipe, forms a crust when exposed to air |
French Buttercream
Difficulty Level: Difficult Characteristics: pale yellow color, rich flavor but not very sweet, silky smooth, does not hold up to heat well |
Swiss Meringue Buttercream
Difficulty Level: Intermediate Characteristics: pale white color, pretty stable in heat, not overly sweet, tastes like butter, remains soft when exposed in air |
Italian Meringue Buttercream
Difficulty Level: Difficult Characteristics: pale white color, most stable of the buttercreams, lightest texture, silky smooth, not overly sweet, remains soft when exposed in air |