Best Buttercreams

European Buttercreams

The "best" buttercream depends on what you're looking for --taste, texture, ease of use, or stability. Here are the top contenders.

Swiss Meringue Buttercream of gets the crown for flavor and texture. It's made by gently heating egg whites and sugar to 160º F (71º) to kill any bacteria, then whipping them in a meringue before adding butter. The result is silky, light, and not overly sweet----perfect if you want something luxurious that pipes beautifully for cakes and cupcakes. It's a favorite among bakers who prioritize a refined taste, though it takes more effort and can soften in warm conditions.

American Buttercream is the go-to for simplicity and sweetness. Just butter, powdered sugar, a splash of cream, and vanilla -- no cooing required. It's thick, crusts slightly (great for decorating), and holds up well, making it a workhorse for beginners or quick projects. Critics say it's too sugary, but if you love that classic, bold frosting hit, it's hard to beat. Plus, it's endlessly customizable with flavors.

French Buttercream uses egg yolks instead of egg whites, cooked with sugar into syrup, then whipped with butter. It's velvety and deliciously decadent, ideal for filling pastries or frosting a fancy cake if you're after a deeper, almost caramel-like vibe, even with an authentic yellow color. Downside? It's heavier and less stable in heat so it's not the best for intricate piping on a summer day.

Italian Meringue Buttercream is Swiss's sturdier cousin. You pour hot sugar syrup (cooked to 240º (F/115º) into whipped egg whites, then add butter. It's glosy, airy, and holds up better in warmer settings -- pro bakers love it for wedding cakes. The catch is the hot syrup step, which can intimidate newbies, but the payoff is a pro-level finish.

For a practical pick, many swear by Swiss or Italian for their balance of flavor and versatility, especially if you're decorating. American wins for speed. French is a niche but unbeatable if richness is your thing. If I had to pick just one? Swiss---it's the sweet spot of smooth, tasty, and workable finishes.

What's your priority---taste, ease, or something else? That'll nail it down.

-Ellan