I have been on a quest to find the best buttercream frosting. I made an Italian buttercream, with Sunny Select butter. I found it to be a two person job - one to keep an eye on the simple sugar process, and one to keep an eye on the egg white whipping process. It turned out beautifully! It was easy to spread and to smooth out, but it wasn't the taste I have been longing for.
Yesterday, I made French Buttercream (egg yolks only) with Tillamook unsalted butter. Maybe because I made the Italian buttercream first, I found this buttercream to be easier to make and did it by myself. I loved the taste! I don't know if it was the difference between egg yolks or egg whites, or the difference in butter, but my buttercream craving has now been satisfied. However, it didn't spread as nicely as the Italian buttercream. Next weekend I still want to make Swiss buttercream. I should also, for the sake of really figuring out my buttercream quest, try different brands of butter to see if it makes a difference.
Off to the job that pays.
