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French buttercream or American?

post #1 of 2
6/22/12 at 8:36am
Thread Starter 
Hi bakers,

I am making a coconut sponge cake and I'm thinking an American style buttercream may be to heavy, ie. shortening, powder sugar, butter. I was looking at French buttercream with egg yolks and it sounds great but I'm worried about the heat and humidity of Texas. Anyone have experience with this? I never made a French buttercream, but have made boiled icing and that's only good for the day of and no good for heat. Any suggestions on icing choices?

Thx!
~Chef Jennalee
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~Chef Jennalee
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post #2 of 2
6/22/12 at 8:46am
If it's going to be outside then you really need to stay away from the European buttercreams. I agree that a traditional American buttercream is too heavy. An Italian meringue buttercream or a French buttercream would be perfect if you could keep it cool.

An alternative is a hybrid between the two. It's Charlotte's Whipped Cream buttercream. You can use all shortening, all butter, or various ratios of the two. I know Leah_s uses high ratio shortening to keep it from melting down. It also cuts back on the greasiness if you use high ratio. Here's the link:

http://cakecentral.com/recipe/whipped-cream-buttercream-frosting

My only recommendation is do NOT use the Wilton meringue powder for this recipe, as it imparts a really sour flavor to the buttercream.

The Dude abides.

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The Dude abides.

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