Glossary

Swiss Buttercream

Pasteurized Egg Whites + Granulated Sugar + Unsalted Butter + Flavoring

This Buttercream has a delicate sweetness compared to the traditional American Buttercream. It is smooth in texture, stable in warm temperatures, and does not leave a crust on the exterior

Made by whipping together egg whites and sugar over a double boiler until the mixture reaches a safe temperature of 160F, and then beating in butter until it becomes light, airy, and velvety.

American Buttercream

Unsalted Butter + Powdered Sugar + Flavoring

This buttercream is one of the sweetest options and yields a slightly gritty texture. It is fairly stable in warm temperatures and creates a crust on the exterior.

This is the most popular type of buttercream frosting used in baking and cake decoration. It's made by creaming together unsalted butter and powdered sugar, often with the addition of vanilla extract and a small amount of milk or cream to achieve the desired consistency.

Hybrid Buttercream

Pasteurized Egg Whites (carton) + Powdered Sugar + Unsalted Butter + Flavoring

A combination of the characteristics of both American Buttercream and Swiss Meringue Buttercream. It is made by whipping pasteurized carton egg whites and powdered sugar and then adding softened butter. This results in a frosting that is smoother and less sweet than American Buttercream while also being more stable and less finicky than Swiss Meringue Buttercream

Ganache

A frosting or filling made by mixing together heavy cream and chocolate. Depending on the ratio of chocolate to cream and its intended use, ganache can vary in thickness, from a pourable glaze to a thick, scoop-able filling.