There are different types of buttercream that can vary based on application and preference. Here are the different styles:
Delicious, rich and the heaviest of the buttercream. In my opinion, this is delicious in small doses. It contains eggs, yolks and butter, which means a lot of fat! Keep that in mind when using it.
This sweeter than the Swiss buttercream but not as sweet as American buttercream. This includes a cooked sugar syrup poured over eggs to cook them before adding the butter.
Swiss Meringue Buttercream:
In my preference, this is the lightest of the buttercream. I have found that most of our customers prefer this, especially if they do not like typical buttercream. This is the lightest and the least “buttery” tasting. Egg whites and sugar are cooked over a double boiler until the sugar is dissolved. This is then added to a mixer and whipped until cooled before adding butter.
The sweetest of all the buttercream. This is softened butter, whipped with powdered sugar. This is also the simplest.