I sorted out the Bakers Guide To Frosting Types so I can finally tell you, no guessing, when to use American buttercream, meringue buttercream, or ganache.

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I’m obsessed with frosting. I love how American buttercream and Swiss meringue show off texture and flavor, and I can’t stop thinking about Types Of Frosting and when to use them.

I crave the silky hit of unsalted butter whipped with powdered sugar, the glossy pull of ganache that snaps, and that tang from cream cheese that cuts sweetness. I read every Bakery Style Buttercream Frosting Recipe I can find, but mostly I just want to lick the bowl and stack layers.

It’s ridiculous. But also true.

My teeth hurt thinking about it daily.

Ingredients

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Basically super buttery and sweet, pipes well, pinch of salt keeps it from being cloying.
Plus silky, less sweet than American, egg whites give lightness and smooth texture, stable.
Basically glossy and stable, hot sugar creates a sturdy, fluffy frosting that won’t collapse.
Plus custardy, ultra rich from yolks, super smooth and dangerously indulgent, buttery.
Basically intense chocolate coating or filling, shiny and flexible depending on cream ratio, versatile.
Plus tangy and creamy, less sweet, clings to crumb and tastes fresh with lemon.

Ingredient Quantities

American buttercream:

unsalted butter 2 cups 450 g softened at room temp

powdered sugar 6 cups 720 g sifted

vanilla extract 2 teaspoons

heavy cream or whole milk 2 to 4 tablespoons more or less

pinch of salt

Swiss meringue buttercream:

egg whites 4 large

granulated sugar 1 cup 200 g

unsalted butter 1 1/2 cups 340 g softened at room temp

vanilla extract 1 teaspoon

pinch of salt

Italian meringue buttercream:

egg whites 4 large

granulated sugar 1 cup 200 g

water 1/3 cup for the sugar syrup

unsalted butter 1 1/2 cups 340 g softened at room temp

vanilla extract 1 teaspoon

pinch of salt

French buttercream:

egg yolks 8 large

granulated sugar 1 1/4 cups 250 g

water 1/4 cup for the sugar syrup

unsalted butter 1 1/4 cups 285 g softened at room temp

vanilla extract 1 teaspoon

pinch of salt

Chocolate ganache:

semisweet or bittersweet chocolate 12 ounces 340 g finely chopped

heavy cream 1 cup 240 ml

unsalted butter 2 tablespoons optional for extra shine

light corn syrup 1 teaspoon optional for gloss and smoothness

Cream cheese frosting:

cream cheese 8 ounces 225 g softened

unsalted butter 1/2 cup 113 g softened

powdered sugar 3 cups 360 g sifted

vanilla extract 1 teaspoon

lemon juice 1 tablespoon optional for tang

pinch of salt

How to Make this

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1. American buttercream: Beat 2 cups (450 g) softened unsalted butter on medium until fluffy, then slowly add 6 cups (720 g) sifted powdered sugar in batches; add 2 teaspoons vanilla, a pinch of salt and 2 to 4 tablespoons heavy cream or whole milk to reach spreading consistency. Scrape bowl often, beat on high 30 seconds at end for extra lightness. If too sweet add a tiny pinch more salt or a teaspoon lemon juice.

2. Swiss meringue buttercream: Place 4 large egg whites and 1 cup (200 g) granulated sugar in a heatproof bowl over barely simmering water and whisk until sugar dissolves and mixture is warm to the touch. Transfer to a mixer, whip to stiff glossy peaks, then with mixer on low add 1 1/2 cups (340 g) softened butter bit by bit until smooth, add 1 teaspoon vanilla and a pinch of salt. If it looks curdled chill briefly then whip until smooth.

3. Italian meringue buttercream: Make a sugar syrup by boiling 1 cup (200 g) granulated sugar with 1/3 cup water to 240°F to 245°F (115 C to 118 C) if you have a thermometer. While syrup cooks, whip 4 large egg whites to soft peaks, then slowly drizzle hot syrup into whites while whipping until glossy and cool. With mixer running low, add 1 1/2 cups (340 g) softened butter piece by piece, then 1 teaspoon vanilla and a pinch of salt. If it splits, chill slightly then whip back to smooth.

4. French buttercream: Heat 1 1/4 cups (250 g) granulated sugar with 1/4 cup water to make a syrup, bring to soft ball or 240°F (115 C). Whip 8 large egg yolks until pale, then slowly stream hot syrup into yolks while whipping until thick and cooled. With mixer on medium add 1 1/4 cups (285 g) softened butter in pieces until silky, then stir in 1 teaspoon vanilla and a pinch of salt. Taste for richness, it’s more custardy and less sweet.

5. Chocolate ganache: Place 12 oz (340 g) finely chopped semisweet or bittersweet chocolate in a bowl. Heat 1 cup (240 ml) heavy cream until just simmering and pour over chocolate, let sit 1 minute then stir until smooth; stir in 2 tablespoons unsalted butter and 1 teaspoon light corn syrup if you want extra shine. For glaze use warm, for frosting or piping cool until thick but still spreadable.

6. Cream cheese frosting: Beat together 8 oz (225 g) softened cream cheese and 1/2 cup (113 g) softened unsalted butter until very smooth, then add 3 cups (360 g) sifted powdered sugar a little at a time. Stir in 1 teaspoon vanilla, 1 tablespoon lemon juice if you like tang, and a pinch of salt. Keep chilled if not using right away because it will soften fast.

7. Flavoring, coloring and fixing tips: Always use room temperature butter unless recipe says otherwise. Add extracts, melted chocolate, citrus zest or softened fruit purees after base is smooth. For pastels use gel colors sparingly so frosting consistency doesnt change. If a buttercream is too thin chill briefly then re-whip.

8. Storage and handling: Store buttercream and cream cheese frosting covered in fridge up to 4 days, Swiss and Italian meringue keep well up to a week refrigerated. Ganache keeps 5 days. Bring chilled frostings to room temp and whip briefly before using. Do not leave cream cheese frosting at room temp for more than a few hours.

9. Troubleshooting quick fixes: If a buttercream splits add a tablespoon of powdered sugar or a teaspoon cold cream and beat; if too stiff add a teaspoon of cream at a time. For grainy frostings try beating longer or straining melted chocolate. For overly sweet frostings balance with salt, espresso for chocolate, or a splash of lemon.

10. Use and technique basics: Pipe cold-stable buttercreams (American, Swiss, Italian) for decorations; French is best for smooth glazes and richer buttercream. Ganache is perfect for drips, glazes or a silky fill. Cream cheese is great for crumb coats and flavors like carrot or red velvet but keep cakes cool. Practice makes better, dont stress small mistakes they happen to everyone.

Equipment Needed

1. Stand mixer with whisk and paddle attachments
2. Heatproof mixing bowl (for Swiss meringue over simmering water)
3. Small heavy-bottomed saucepan (for sugar syrups and warming cream)
4. Candy or instant-read thermometer (to 240 to 245 F / 115 to 118 C)
5. Silicone spatula and rubber scraper (scrape bowls and stir ganache)
6. Balloon whisk (for meringues and egg yolks)
7. Fine-mesh sieve (for sifting powdered sugar)
8. Offset spatula (for spreading and smoothing frostings)
9. Piping bags and a set of tips (for decorating and piping)
10. Measuring cups and digital kitchen scale (accurate dry and wet measures)

FAQ

Q: How long will each frosting keep and how should I store them? A: Most buttercreams and ganache keep 3 to 5 days in the fridge in an airtight container, cream cheese frosting 3 days max. You can freeze buttercream and ganache up to 3 months. Thaw in the fridge overnight and rewhip to restore texture.

Q: Can I color these frostings and will food coloring change texture? A: Yes, gel or paste colors work best because they don't add liquid. For American and cream cheese buttercream you may need a little extra powdered sugar if color thins it. For meringue-based buttercreams add color slowly and rewhip, they can get soft if you add too much liquid.

Q: My Swiss or Italian buttercream got runny or curdled, how do I fix it? A: If it's too warm let it chill 10 to 20 minutes then whip again. If bits form while adding butter, keep beating on medium speed and the emulsion will usually come back. If all else fails, chill briefly and then beat in a few tablespoons of powdered sugar to stabilize.

Q: What is the main difference between Swiss, Italian and French buttercream? A: Swiss uses cooked egg whites and sugar warmed over a bain marie then whipped, Italian uses a hot sugar syrup poured into whipped whites so it sets more stable, French uses egg yolks with syrup for a richer, silkier but less stable result. Italian is best for hot climates, French is the richest, Swiss is easiest to start with.

Q: Can I pipe decorations or make a really smooth finish with these? A: Yes. For sharp edges use a firmer American or Swiss buttercream chilled slightly. For ultra smooth finish use a warm spatula on ganache or buttercream, smoothing while turning the cake. Meringue buttercreams pipe beautifully but they are softer, so chill between layers for sharp details.

Q: Any quick swaps or hacks if I don't have ingredients? A: No eggs for meringue? Use Swiss style with pasteurized egg whites or buy powdered egg whites. No heavy cream for ganache? Use whole milk but it will be thinner. Need more stability? Fold in a couple tablespoons of powdered sugar or a small amount of cornstarch for short term fixes.

Everything You Need To Know About These Types Of Frosting Recipe Substitutions and Variations

Unsalted butter (used a lot in these frostings)
- Salted butter, reduce added salt in recipe by about 1/4 teaspoon
- Plant based butter (stick style) for a dairy free option, works best if it has at least 80 percent fat
- Ghee, gives a nuttier flavor but note it lacks water so texture can be slightly firmer
- Part butter part vegetable shortening for more stable frosting in warm weather
Powdered sugar (American and cream cheese frostings)
- Granulated sugar processed very fine in a blender or food processor, use slightly less and check texture
- Caster sugar plus 1 to 2 tablespoons cornstarch to mimic powdered sugar texture
- Confectioners sugar substitute (erythritol based) for lower sugar, may be slightly grainy and less sweet
- Maple or honey plus a bit less quantity and reduce liquid elsewhere, this will change flavor a lot
Egg whites (Swiss and Italian meringue buttercreams)
- Pasteurized liquid egg whites from carton, measure by weight to match 4 large whites
- Aquafaba (chickpea brine) for a vegan option, use about 3 tablespoons per egg white and whip longer
- Powdered egg whites rehydrated with water, convenient and safe if raw eggs worry you
- Omitting and making a stabilized whipped cream buttercream if you need an egg free, lighter frosting
Semisweet or bittersweet chocolate (ganache)
- Milk chocolate for a sweeter, softer ganache, may need less cream
- Dark chocolate chips or bars, check cocoa percentage; higher cocoa means firmer ganache
- White chocolate for a different flavor, use more cream since white chocolate is lower in cocoa solids
- Cocoa powder plus melted cocoa butter or coconut oil and extra sugar to approximate chocolate if you dont have bars

Pro Tips

1) Temperature is everything. If butter is too cold your frosting will be lumpy, too warm and it will be greasy, so keep butter soft but still slightly cool to the touch. When a meringue buttercream looks curdled, stick the bowl in the fridge for 10 to 15 minutes then whip again, it’ll usually come back smooth.

2) Fixing splits or a greasy texture is usually easy. If it splits, try adding a tablespoon of powdered sugar or a teaspoon of cold cream, beat until it comes back together. If it gets too stiff, add liquid a teaspoon at a time until spreadable, don’t dump in a bunch or you’ll make it runny.

3) Color and flavor without wrecking texture. Use gel colors sparingly, stir them in after the buttercream is smooth so you can stop when you hit the shade you want. For stronger flavors use concentrated extracts or a tiny bit of melted chocolate or espresso for chocolate frostings, regular juice or large amounts of puree will thin the frosting and can change stability.

4) Chill and rework, not waste. Almost all frostings can be made ahead and refrigerated; bring them back to room temp and beat them again before using. Cream cheese frosting needs to stay cool during display, and ganache is best poured warm for a drip or cooled until thick for spreading.

Everything You Need To Know About These Types Of Frosting Recipe

Recipe by Francis Mead

0.0 from 0 votes

I sorted out the Bakers Guide To Frosting Types so I can finally tell you, no guessing, when to use American buttercream, meringue buttercream, or ganache.

Servings

servings

Calories

370

kcal

Equipment: 1. Stand mixer with whisk and paddle attachments
2. Heatproof mixing bowl (for Swiss meringue over simmering water)
3. Small heavy-bottomed saucepan (for sugar syrups and warming cream)
4. Candy or instant-read thermometer (to 240 to 245 F / 115 to 118 C)
5. Silicone spatula and rubber scraper (scrape bowls and stir ganache)
6. Balloon whisk (for meringues and egg yolks)
7. Fine-mesh sieve (for sifting powdered sugar)
8. Offset spatula (for spreading and smoothing frostings)
9. Piping bags and a set of tips (for decorating and piping)
10. Measuring cups and digital kitchen scale (accurate dry and wet measures)

Ingredients

American buttercream:
unsalted butter 2 cups 450 g softened at room temp
powdered sugar 6 cups 720 g sifted
vanilla extract 2 teaspoons
heavy cream or whole milk 2 to 4 tablespoons more or less
pinch of salt
Swiss meringue buttercream:
egg whites 4 large
granulated sugar 1 cup 200 g
unsalted butter 1 1/2 cups 340 g softened at room temp
vanilla extract 1 teaspoon
pinch of salt
Italian meringue buttercream:
egg whites 4 large
granulated sugar 1 cup 200 g
water 1/3 cup for the sugar syrup
unsalted butter 1 1/2 cups 340 g softened at room temp
vanilla extract 1 teaspoon
pinch of salt
French buttercream:
egg yolks 8 large
granulated sugar 1 1/4 cups 250 g
water 1/4 cup for the sugar syrup
unsalted butter 1 1/4 cups 285 g softened at room temp
vanilla extract 1 teaspoon
pinch of salt
Chocolate ganache:
semisweet or bittersweet chocolate 12 ounces 340 g finely chopped
heavy cream 1 cup 240 ml
unsalted butter 2 tablespoons optional for extra shine
light corn syrup 1 teaspoon optional for gloss and smoothness
Cream cheese frosting:
cream cheese 8 ounces 225 g softened
unsalted butter 1/2 cup 113 g softened
powdered sugar 3 cups 360 g sifted
vanilla extract 1 teaspoon
lemon juice 1 tablespoon optional for tang
pinch of salt

Directions

American buttercream: Beat 2 cups (450 g) softened unsalted butter on medium until fluffy, then slowly add 6 cups (720 g) sifted powdered sugar in batches; add 2 teaspoons vanilla, a pinch of salt and 2 to 4 tablespoons heavy cream or whole milk to reach spreading consistency. Scrape bowl often, beat on high 30 seconds at end for extra lightness. If too sweet add a tiny pinch more salt or a teaspoon lemon juice.
Swiss meringue buttercream: Place 4 large egg whites and 1 cup (200 g) granulated sugar in a heatproof bowl over barely simmering water and whisk until sugar dissolves and mixture is warm to the touch. Transfer to a mixer, whip to stiff glossy peaks, then with mixer on low add 1 1/2 cups (340 g) softened butter bit by bit until smooth, add 1 teaspoon vanilla and a pinch of salt. If it looks curdled chill briefly then whip until smooth.
Italian meringue buttercream: Make a sugar syrup by boiling 1 cup (200 g) granulated sugar with 1/3 cup water to 240°F to 245°F (115 C to 118 C) if you have a thermometer. While syrup cooks, whip 4 large egg whites to soft peaks, then slowly drizzle hot syrup into whites while whipping until glossy and cool. With mixer running low, add 1 1/2 cups (340 g) softened butter piece by piece, then 1 teaspoon vanilla and a pinch of salt. If it splits, chill slightly then whip back to smooth.
French buttercream: Heat 1 1/4 cups (250 g) granulated sugar with 1/4 cup water to make a syrup, bring to soft ball or 240°F (115 C). Whip 8 large egg yolks until pale, then slowly stream hot syrup into yolks while whipping until thick and cooled. With mixer on medium add 1 1/4 cups (285 g) softened butter in pieces until silky, then stir in 1 teaspoon vanilla and a pinch of salt. Taste for richness, it's more custardy and less sweet.
Chocolate ganache: Place 12 oz (340 g) finely chopped semisweet or bittersweet chocolate in a bowl. Heat 1 cup (240 ml) heavy cream until just simmering and pour over chocolate, let sit 1 minute then stir until smooth; stir in 2 tablespoons unsalted butter and 1 teaspoon light corn syrup if you want extra shine. For glaze use warm, for frosting or piping cool until thick but still spreadable.
Cream cheese frosting: Beat together 8 oz (225 g) softened cream cheese and 1/2 cup (113 g) softened unsalted butter until very smooth, then add 3 cups (360 g) sifted powdered sugar a little at a time. Stir in 1 teaspoon vanilla, 1 tablespoon lemon juice if you like tang, and a pinch of salt. Keep chilled if not using right away because it will soften fast.
Flavoring, coloring and fixing tips: Always use room temperature butter unless recipe says otherwise. Add extracts, melted chocolate, citrus zest or softened fruit purees after base is smooth. For pastels use gel colors sparingly so frosting consistency doesnt change. If a buttercream is too thin chill briefly then re-whip.
Storage and handling: Store buttercream and cream cheese frosting covered in fridge up to 4 days, Swiss and Italian meringue keep well up to a week refrigerated. Ganache keeps 5 days. Bring chilled frostings to room temp and whip briefly before using. Do not leave cream cheese frosting at room temp for more than a few hours.
Troubleshooting quick fixes: If a buttercream splits add a tablespoon of powdered sugar or a teaspoon cold cream and beat; if too stiff add a teaspoon of cream at a time. For grainy frostings try beating longer or straining melted chocolate. For overly sweet frostings balance with salt, espresso for chocolate, or a splash of lemon.
Use and technique basics: Pipe cold-stable buttercreams (American, Swiss, Italian) for decorations; French is best for smooth glazes and richer buttercream. Ganache is perfect for drips, glazes or a silky fill. Cream cheese is great for crumb coats and flavors like carrot or red velvet but keep cakes cool. Practice makes better, dont stress small mistakes they happen to everyone.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.