while American buttercream, as you might expect, uses a ton. The three types we're addressing here, though, are French, Italian, and Swiss buttercreams. They have their similarities –- they're ...

For the perfect movie night dessert that is totally on theme, try these expert-approved tips for making realistic-looking popcorn kernels out of buttercream.

The buttercream may look like it will break but keep beating; it will come back together. Add the salt and beat the buttercream for another 5 minutes. Use immediately or refrigerate in an airtight ...

In warmer kitchens it may help to add a pinch of cream of tartar to your buttercream to help firm up or ‘stabilise’ it. For Italian or Swiss-style buttercream, whisk molten sugar (heated to ...