What is the difference between buttercream types?

American buttercream is the simplest — just butter, icing sugar, and milk. Swiss and Italian meringue buttercreams use egg whites and sugar (heated or as syrup) for a silkier, less sweet result. French buttercream uses egg yolks for a richer flavour. German buttercream uses a custard base for a creamy, less sweet option.

Which buttercream is best for decorating?

Swiss and Italian meringue buttercreams are excellent for smooth finishes and piping. American buttercream is good for quick decorating and holds its shape well in stiff consistencies. For wedding cakes and professional finishes, Swiss meringue is often preferred.

Which buttercream is least sweet?

German buttercream (custard-based) is the least sweet, followed by Swiss and Italian meringue buttercreams. American buttercream is the sweetest due to its high ratio of icing sugar.

Can I make buttercream ahead of time?

All buttercream types keep well in the fridge for up to a week or frozen for 3 months. Bring to room temperature and re-whip before using. Meringue-based buttercreams may need a brief re-whip to restore their smooth texture.

Buttercream Variants Calculator — Free Sugar & Chocolate Tool

How We Calculate This

This calculator estimates the total buttercream needed based on cake size and coverage, then breaks it down into ingredients specific to each buttercream type. Each type has different ratios of butter, sugar, and eggs.

Buttercream Ratios

American: 1 part butter to 2 parts icing sugar by weight (1:2); just butter, icing sugar and a splash of milk.
Swiss: 1:2:3 egg white : sugar : butter by weight — whites and sugar heated over a bain-marie to 71°C, then whipped with butter.
Italian: Same 1:2:3 egg white : sugar : butter ratio, but the sugar is boiled to a 118°C syrup and streamed into the whipping whites.
French: Butter, 118°C sugar syrup and egg yolks — richer and less sweet, butter-heavy.
German: Soft butter whipped into a cooled egg-yolk custard (crème pâtissière); the least sweet variant.

Quantities assume an 8in (20cm) two-layer cake needs roughly 650g of buttercream for a fill plus a medium coat, and scale with the square of the diameter. For very thick or heavily piped finishes, add 15–20%.

Frequently Asked Questions

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Last updated: March 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.