One of the most common cake frostings in America, buttercream can be purchased in a number of varieties or made at home. A creamy, easy to spread, delicious frosting, buttercream is made from common ingredients. With four main types of buttercream to choose from, you'll find one that is just right for your cookie, cake, or cupcake frosting.

The basic ingredients in most buttercream are butter, sugar, salt, and eggs. American buttercream is the most basic variety, and often does not contain eggs. Making slight changes to the basic recipe and adding different ingredients changes the properties of the buttercream. Color, texture, shelf life, and flavor are slightly different with each type of buttercream. The four main types are American, Swiss Meringue, Italian Meringue, and French Meringue.

The most basic type of buttercream is American buttercream. This is the frosting you will find on the cakes at your local supermarket. When you buy a container of frosting in the baking isle, you're getting American buttercream. Because its main ingredients are butter or shortening and sugar or other sweeteners, American buttercream has a very long shelf life.

When you buy cakes from a specialized bakery, the buttercream you will find frosting them is most often Swiss Meringue buttercream. This delicious frosting is easier to make than Italian Meringue, and has a longer shelf life than French Meringue. Swiss Meringue buttercream can keep for up to five days at room temperature, and two to three weeks if refrigerated. It adds egg whites and corn syrup to the American Buttercream, giving it a lighter texture and flavor.

Bakeries also use Italian Meringue buttercream on their confections. The ingredients are very similar to Swiss Meringue buttercream, but the process is more complex. First, the baker must make an Italian Meringue, and then add it to the butter. The end product is similar to Swiss Meringue, but the Italian buttercream tends to be sweeter.

The fourth main type of buttercream is French buttercream. It differs from the Swiss and Italian versions because it uses whole eggs rather than just whites. This gives the buttercream a yellow color. The yolks shorten the shelf life, and French buttercream should not be stored at room temperature.

No matter which type of buttercream you choose, it is sure to add a delicious layer to your dessert. American, Swiss, Italian, or French, each buttercream has its own distinct flavor and characteristics, but they all share the ability to make a cake a delicious work of art.