while American buttercream, as you might expect, uses a ton. The three types we're addressing here, though, are French, ...

The Swiss meringue buttercream is silky and light, with a much more tempered sweetness compared to an American-style buttercream. Paired with the cake, it’s indulgent but not cloying or ...

Beat in vanilla and cocoa until fully incorporated. If buttercream looks soupy, ingredients are too hot. Set bowl in refrigerator to cool and beat again. If it looks dense or curdled, ingredients ...

You could even add fruity ice cream or sorbet to the layers. Just as you can make French, Swiss, or Italian buttercream, meringues also come in these three varieties, and they're all quite distinct.

When looking for a not-too-sweet buttercream, many cake fanatics opt for a German, Swiss meringue or Italian meringue buttercream – the egg-based buttercreams. But with a lot of eggs and butter ...