Comparing 6 Types of Buttercream- American, Swiss, Italian, French, German, & Russian

For Russian buttercream, we here in Russia most of the time use "cooked " condensed milk or also known as dulce di leche ( An unopened can of sweet condensed milk is usually boiled for two hours in a pan full of water ) and then the milk gets thick and caramelized and extremely delicious. It gets a nice caramel brown color. And then proceed as in the video, adding butter . Just try it!

Ypu know, no extra fluff. No unnecessary cringe humor, no beating around the Bush. Just good instruction and knowledge. Thank you. We need more of you in here.

I’m German and that was very authentic but I’ll be honest, we usually don’t make the Creme Pat ourselves, a shortcut is to use vanilla pudding instead of Creme Pat and just add the butter to that and whip it up to make Buttercream But really great video Edit for clarification: the pudding I mean is pudding powder you cook up with some milk, usually just a flavored starch powder, not instant pudding you whip up cold. it takes about 3 minutes to mix the pudding powder with milk and briefly bring to boil and stir till firm, then cool and use as any other Creme Pat or pudding. There’s a company famous for it in Germany, Dr. Oetker, lots of recipes just reference this product as an ingredient, it’s been around and used like this since the 50‘s. Obviously it’s a very lazy thing but works like a charm but feel free to make yourself pudding or Creme Pat from scratch, handmade is always best ❤️ I just wanted to point out it’s a kitchen staple hack if you are an amateur baker in Germany (or in a hurry 😉)

I love that the people in the comments are validating the authenticity of your recipes and giving awesome advice

Finally! A single video that shows the difference between these buttercream! I only ever used American, but Husband and I watch a lot of baking competition shows and I'm always curious what Swiss or Italian buttercream is that is often used. That's for this!

I've used the German buttercream for 1 recipe... I made extra just in case I messed up and I ate it hiding in the pantry. It was the most delicious buttercream I had ever tried. Usually I make American but I should try something more stable in the heat since I live in Arizona.

Hint… for the French and Italian buttercreams… whisk up the butter beforehand… it will make the final buttercream much lighter in colour, and the mixture will not curdle during the mixing process.

This is such a great video. I really dislike American buttercream because it's too sweet, and these are some great alternatives. I feel like I learned so much watching this video.

As a German let me make it short: German Buttercream is based on custard/pudding and yes, you can make it with instant pudding, BUT this method here will be at least 10 times better. That's why we love it. The filling is even dessert in its own right.

Everyone is commenting on the frostings, and yes, great tutorial, but I wanted to say how much I LOVE your sweater and skirt! I love the cherries and the red and white color have such a wholesome appeal!! The bowls, the patterns, the colors and the Kitchen Aid mixer... The whole place, and you, are lovely...reminds me of an 50's Diner!

I am so happy to finally see someone cover German buttercream in one of those comparison videos! That's how my father taught me to make buttercream and he learned it that way from his mother, so seeing it mentioned fills me with joy. ♥

I love Italian buttercream for its stability, ability to hold its shape, and flavor. I usually use orange blossom water to flavor it along with vanilla paste, especially for wedding cakes. Great video! I’ve made mousseline crème for years as a filling. Now, I can’t wait to try it for decorating!

Amazing how you taught this within just a few minutes. I appreciated the consistent format you had for each kind of buttercream and the conversions you patiently repeated for volume and temperature. With you teaching, trying out all the buttercreams doesn’t seem so farfetched at all. Yours is my fave buttercream tutorial video so far ❤️ Thank you!

The German one is my favorite too - although of course I'm biased cause that's the type I grew up with. We often make it with just a simple vanilla pudding instead of the crème pâtissière. Simply make a pudding with 1 package of vanilla pudding mix (or a good chocolate one), 400 ml milk (bit less than 1 and 3/4 cups) and 3 tbsps sugar. It's lighter than the American one and suitable for vegetarians who don't eat eggs. Some people even make it vegan by using vegan butter and a plant based "milk".

My family is German on my mother's side so I only ever grew up with German buttercream. Kitchen hack my Oma taught us is to use vanilla bean or french vanilla cook pudding instead of making it from scratch. So much easier and basically step wise the same once done. Thanks for showing the difference.

At home, when making cakes, I use Russian buttercream because it is the fastest. I also make flowers from it. To make it stable and durable, you need to change the proportion of ingredients to 1: 1. So for 200g of butter I add 200g of condensed milk. First, I beat the butter to a fluffy white mass at the highest speed of the mixer (it takes about 15 minutes). Then I add condensed milk at medium speed. I recommend you try it 😊 Then you don't taste the milk that much.

I don't even like buttercream (of any type, way too butter-y for my tastes) but this was so satisfying to watch. The piping of the creams was just so relaxing

I really appreciate how your videos combine demonstration (how) with explanation (why) and application (when). Even troubleshooting as you go (what if). As the algorithm kicks in, I'm sure others will find these as useful as I did. Good job!

I’ve made American, Swiss, and Italian. I’m slowly making my way through different buttercreams. I love how Italian melts in my mouth and I love the Swiss fluffiness.

Thank for you for including cups and grams, you can’t imagine how useful that is☺️