"Buttercream" does not refer to just one type of frosting; the term covers several different styles of frosting that are buttery, thick, and rich, but still differ in flavor, ingredients, and technique. German and Swiss buttercream are two of the most popular varieties, and while both are equally delicious, they are made in very different ways.

German-style buttercream is not too sweet because it uses less sugar, instead relying on a custard base for smoothness and structure and pure vanilla for flavor. This frosting is essentially a pudding made with milk, sugar, egg yolks, cornstarch, flour, and salt, then whipped with butter to create a super-smooth and delicately sweet frosting.

Meanwhile, Swiss buttercream meringue-based, takes less time, and needs only five ingredients: egg whites, sugar, salt, butter, and vanilla. The whites are whipped with sugar over a double boiler to form stiff peaks, then thickened with butter to create a light frosting that holds its shape and is easy to flavor with liquid ingredients.