Hey everyone, sorry if this goes against any rules I may not be aware of.
I need your help as I'm a noob in cake decoration and would love a frosting/buttercream that I can practice with, but at the same that is not overly sweet and heavily butter based. This specific bakery (Leckerbaer in Copenhagen) showcases these luscious frostings that look like they may fit my needs but for the love of me I cannot image what the main ingredients would be. Especially what ingredient makes it so pipeable.
Thank you everyone, I appreciate your help!
by r9xanne
18 Comments
It’s nice and shiny so I’m gonna say swiss meringue buttercream
I follow this acc and they often mention the flavours in the post.
The first one is black currant Italian meringue. Second, I’m not sure, it’s a new one I think.
Looks like Swiss meringue buttercream, which unfortunately is heavily butter based. The lack of powdered sugar is also what makes them so soft and smooth and easily pipeable
I NEED to be tasting this… NOW!!
I went to their Instagram and both of these toppings aren’t frosting, but meringue!
The [pink one ](https://www.instagram.com/reel/C-KWIJzNpiU/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==) is described to be an Italian berry meringue.
And the [white one](https://www.instagram.com/p/DF8CxEPM4w4/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==) is noted in the comments as meringue – I would assume probably also the Italian variety. If you scroll through the images on the post, you can see the finished piping has toasted tips, which would only be possible with a straight meringue.
Beautiful color
Looks like IMBC. I usually make that exclusively. It is very resource and time intensive (egg whites and lots of butter, boiling hot sugar syrup, and time synchronization along with knowing when to refrigerate and when to torch). If you’re in the U.S., it’s going to be more expensive than American Buttercream. If you’re a novice baker, I don’t think this would be a good fit for you to “practice” on. I’ve been decorating cakes for nearly 20 years (think: back room of Michaels in a Wilton class after work) and just now getting to the point that I can do the same basic decorations with IMBC that I can do with stiff consistency ABC. It’s not a cheap or easy process. With that said, once you go IMBC (or SMBC – I ate a bad batch of SMBC that was horribly eggy from an expensive bakery and have an aversion to it now), you won’t want to go back.
Seeing as though they’re on tarts, I would guess it’s not buttercream but just meringue. Likely Italian as it’s very stable.
It looks like Italian meringue butter cream or possibly Swiss meringue
Looks like meringue to me.
Thank you all for the replies and the insight!
Although this looks delicious and I’m looking forward to tasting it next time I’m visiting Copenhagen, I understand it may be too complex for me to start practicing on.
You can practice piping with mashed potatoes, actually! You can get the texture really fine and the temperature of your hands won’t affect it as much as regular frosting.
NOT THIS FROSTING- but I found a recipe for whipped cream cream cheese frosting- slightly stiffer and more durable than whipped cream but lighter than butter cream. https://pin.it/6qvM6yJL2
It’s one of my favs actually
It’s almost definitely a meringue buttercream, but if you want to just use meringue you might get close.
The second one resembles russian buttercream to me.
While I agree it’s probably Swiss buttercream, I saw this recipe the other day getting a lot of love here on Reddit. I haven’t tried it, but it looks silky smooth, and is an easier, less expensive option to try.
https://www.sugarologie.com/recipes/ermine-frosting#recipes
EDIT: Reddit post : https://www.reddit.com/r/Baking/s/E8WhONDM7G
Dang!! That looks delicious!!
If you’re just looking for a practice icing…. buy a couple of cans of store bought. You can whip it and keep reusing it.