There is nothing like a pile of rich and creamy frosting on top of a cake, but how do you know if it's Italian, French, or ...

If you've ever felt like the classic American buttercream is just a bit too sweet for you, or the texture is too stiff, you ...

For Italian or Swiss-style buttercream, whisk molten sugar (heated to the soft ball stage, 112-116C/234-240F) into whisked egg whites. Whisk the fat into the meringue mixture as it cools – the ...