Maybe we should start by answering the alternate question: "What is NOT buttercream?" It is not shortening, sugar, and artificial flavoring. (Sorry, but that's just gross). Although the use of shortening as base for buttercream has created what is known as "American buttercream", traditionally shortening is not something that people want to eat by the spoonful. I'm getting shivers up my spine just thinking about it...

To answer the original question, true buttercream is blended only with fresh, sweet-cream butter. At Choux, our recipe is based on the classic French meringue buttercream (there are also Swiss and Italian meringue buttercream recipes), with some slight variations to make it our own. It's a bit more work, and it's more expensive to produce, but it is SO worth it.

If you didn't already know the difference, you will understand instantly the moment you taste it. When paired with our imported Swiss White Chocolate fondant, which is another delicious story altogether, you have the ultimate "icing on the cake", the perfect way to top our moist, made-from-scratch cakes. Since all our cakes are made with pure butter, they should be allowed to come to room temperature before serving and enjoying. This allows the buttercream and the butter in the cake itself to soften for the most moist, creamy cake possible!