Which butter cream?

[2sdae]

Which butter cream recipe is your fav to use for ease to use, taste and ease of making?

[Rose]

I actually love making the Italian meringue butter cream. It's not complicated and all my clients love it! I always make sure to buy freash butter and wrap it well with restaurant quality food wrap just to make sure no undesirable smell gets in it.

[laurafromtx]

I like IMBC or French buttercream the best. The French buttercream has a slightly richer taste to me, but I will use either one for almost any cake, adding extracts, liqueurs, or oils to flavor them. My favorite combo so far is a chocolate Kahlua cake with espresso buttercream - yum! I may have to go make one of those right now......

[2sdae]

What's french butter cream?

[Rose]

French butter cream is made with yolk - it is similar to IMBC but made with yolks and prepared much the same.

[Rose]

I must add, Italian, French and Swiss meringue buttercreams are all similar to eachother.

[2sdae]

AWEEE! I see. Wanna pass along a good recipe for it?

[2sdae]

I am really intrigued with the french meringue bitter cream now....found a couple of similar recipes for it....but would still love to try yours for sure!

[Rose]

Sorry to dissapoint, but I haven't made any. The only recipe I have, which I haven't tried, is a basic one from "Professional Baking" textbook from school. Rose Levy has some yolk based recipes that might be good. I think she just calls them different names as her Mousselin Buttercream is actaully an Italian Meringue Buttercream,

[2sdae]

Yeah I see here in the book she has a neo-classic butter cream made with egg yolks and another one Royal honey butter cream is made using yolks also. So I may try 1 batch of each of these.