There are literally hundreds of recipes for buttercream frosting in all flavors and ingredients.  Some, like the Wilton Buttercream, don't even contain real butter. Some buttercreams are more difficult to make than others but with a little practice consistantly perfect results are achievable for almost anyone. 

You will need a good mixer, and the ability to follow directions closely.  For Swiss meringue buttercream you will need a strong arm and a good balloon whisk.  For those that might be concerned about the use of raw eggs in the traditional butter creams it is important to remember that extremely hot sugar syrup is added to the mixture and any bacteria present would effectively be killed off.  Just be sure to add the syrup slowly or you will end up with scrambled egg frosting. 

This buttercream has the light texture of tradtional buttercream without the eggs. Use it for Devils Food, Fudge Cake, or a Yellow cake.

Dark Chocolate Buttercream 

• 1 cup unsalted butter
• 15 ozs marshmallow cream
• 2/3 cup Hershey's Special Dark cocoa powder
• 2/3 cup chopped bittersweet chocolate melted and cooled
• 1 Tbsp vanilla extract.
• 1 Tbs coffee

Cut butter into one inch squares and allow to come to room temperature without letting it get so soft it loses its shape. In a bowl beat butter and marshmallow cream until fluffy and well blended. Beat in the rest of the ingredients. If the buttercream is too thin chill before using.

The WIlton Buttercream is similar to what you will find on the cakes from most bakeries. It is generally made with shortening to keep it white, and will a little almond and vanilla flavoring.

Wilton Style Buttercream

• 1 cup solid white shortening (or half unsalted butter)
• 1 1/2 teaspoons clear vanilla extract
• 1/4 teaspoon almond flaving 
• 4 cups confectioner's sugar
• 2 tablespoons cream or half and half

Beat shortening, or shortening and butter, until light and fluffy. Add the extract and beat well.

Beat in the confectioners sugar. Add cream as needed to make the product smooth.

This can easily be made vegan by using corn syrup or soy milk in place of the cream. 

• 1/2 cup butter  
• 4 (1 ounce) squares bittersweet chocolate  
• 1 pound confectioners' sugar  
• 1 teaspoon vanilla extract  
• 3/4 cup cream

Melt the chocolate and the butter together, either in the microwave or in a double boiler.

In a large bowl mix the confectioners', vanilla, and 1/2 cup cream.

Beat in the warm chocolate mixture.

Add the remaining cream little by little until the desired consistancy is reached. Let stand until it thickens up enough to spread. 

• 1 cup sugar
• 4 large egg whites
• 3 sticks unsalted butter, cut into chunks, at room temperature
• ¼ cup fresh lemon juice
• 1 teaspoon pure vanilla extract

Place the sugar and egg whites in a heat proof bowl over simmering water on the stove. Whisk contantly until it feels hot when you put your finger in it. This should take about three minutes or so.

The sugar will be dissolved and the mixture will resemble marshmallow cream.

Take bowl off the heat. Beat the meringue on medium speed until it is cool. This will take about five minutes.

Add the butter A few squares at a time, beating until smooth.

When all the butter is in the bowl beat on medium high speed until it is veryt thick and smooth. This could take as much as ten mintes.

If the buttercream curdles or seperates during this process just keep beating it. It will come back together.

On medium speed beat in the lemon juice a little at a time and finally the vanilla. The buttercream will be silky smooth and very white.

Variations

• Add 1/4 teaspoon almond
• Add 1 tablespoon rosewater
• Add 1 cup of coconut
• Add 2 tablespoons Gran Marnier instead of the lemon
• Substitute brown sugar for the sugar for a praline type, add either almond or butternut flavoring

• 6 egg yolks  
• 1 cup sugar  
• 2/3 cup light corn syrup  
• 1 teaspoon vanilla extract  
• 1 pound unsalted butter, cubed, at room temperature
• 1/4 cup water 

Mix the egg yolks until thick and pale lemon-colored.

Put the the sugar, one-fourth cup water and corn syrup in a saucepan. Bring to a simmer over medium-high heat and cook, wiping down the sides at the beginning, until the syrup registers 215 degrees on a candy thermometer,This will take about five minutes. 

Remove from heat. 

Turn the mixer to low and pour the hot syrup into the eggs in a slow stream.  When the syrup is completely poured in whip at hight speed until the bowl is just barely warm.

With the mixer on low, carefully pour the hot syrup into the eggs in a slow stream.  Add the cubes of butter, a few at a time. Whip until all the butter is incorporated.

Beat a few more minutes, or until the mixture is smooth and creamy.

Variations

• Substitute strong coffee for water.
• Substitute Bailey's for water
• Substitute Maraschino cherry juice for the water
• Substitute rum for the water 

Fantastic cakes are impressive but not that difficult.  Here are some tips to help  you along:

• Spend some time practicing new techniques before you try to make something big like a wedding cake. 
• If you use one of the egg based buttercreams remember that you must store the cake in the refrigerator.
• Almost any flavoring or fruit puree can be added to butter cream with good results.
• If the cake will be standing on a table on a hot day (like in a summer wedding, for example) use a recipe that calls for all shortening.  This will keep the butter from melting off the cake.
• Making cupcakes is a great way to practice the techniques.
• A good mixer is a must for great buttercream.
• Always use unsalted butter.

With a little practice anyone can make beautiful, delicous buttercream covered cakes. 

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