Reducing butter levels in Swiss or Italian Buttercream
I've looked all over for recipes for Italian or Swiss buttercream. All of them use tons of butter, from 2 sticks to 5 sticks. I'm trying to find a recipe that makes a reasonable amount (enough to frost and decorate a 2-layer 8" cake) with only 1 and a half sticks to 2 sticks (3/4 cups to 1 cup). I want to keep the texture, heat stability, sagging stability, and firmness/piping consistency, and flavor.
Should I
- Simply reduce the butter level? I'm not willing to sub with shortening.
- Or do any of you have any recipes I haven't found?
I'm trying to reduce fat levels (and just usage of butter in general. Although if there's a substitute with an oil(NOT coconut oil or shortening)) I might be willing to try. I just want a lower-fat, lower butter buttercream with all the qualities of a normal Swiss or Italian buttercream. (NOT American.)
Thank you
Best Answer
If you are ok with a slightly less stable version (mainly an issue when piping fine details, swirls and such are no problem), and a more cream-ish color as opposed to the white meringue-based types, “German“ or custard-based buttercream could be your “low butter” alternative.
It’s made by combining butter and a pre-made and cooled (!) custard (or in a simpler version, starch-based pudding). Recipes and ratios vary and so does the type of custard or pudding. From experience, I can recommend the “whip butter first, then slowly add custard” method over the “whip butter into custard” method.
The flavor profile is less “buttery” and is influenced by the custard. But it complements cakes well and is pretty easy to make. The ratios are quite flexible, and I have in the past used as much as 2 cups of custard (starch-based) per cup of butter.
Pictures about "Reducing butter levels in Swiss or Italian Buttercream"
Can I use less butter in Italian meringue buttercream?
Using less butter than what is required for the amount of meringue in this recipe may yield a runny frosting. It also very important to make sure that the meringue has completely cooled before adding it to the beaten butter.Which is better Swiss meringue buttercream or Italian buttercream?
Swiss Meringue Buttercream FrostingSwiss is preferred by many bakers because it doesn't use the hot sugar syrup and the egg whites are heated to 160 F in a double boiler to remove any salmonella risk.Why is my Swiss meringue buttercream so buttery?
1. Swiss meringue buttercream is too buttery. This is the most common concern, no doubt. In comparison to American style buttercream that is mostly sugar and the sugar taste is the forefront flavor, Swiss meringue buttercream will seem more buttery as butter is the star in this buttercream.Which is more stable Swiss or Italian buttercream?
Swiss Buttercream Pros: Easiest to make of the egg-based buttercreams, holds its shape beautifully as piped decorations. Cons: Denser and less stable than Italian buttercream.Swiss Vs Italian Meringue Buttercream: Which is Better?
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Lucie Liz, Nataliya Vaitkevich, Nataliya Vaitkevich, Nataliya Vaitkevich