Talk:Buttercream

French vs. Italian

The description of the French buttercream is actually that of Italian buttercream. French buttercream is made with egg yolks, sugar, and water heated to about 145°F before mixing in pieces of butter. --Mhchu 08:03, 10 May 2006 (UTC)

All the <insert country> buttercreams are grouped as "french buttercreams" in my baking textbook. the pineapple 00:43, 11 May 2006 (UTC)

Well, then your textbook is incorrect. Prtwhitley (talk) 06:51, 12 January 2011 (UTC)

Flavoring

What should be done about the Flavoring section? It seems too much like a recipe to me, but it does contain some useful info. --Jitterro 22:53, 16 July 2006 (UTC)

It seemed useful at the time, if you think it doesn't belong then I guess it can go. the pineapple 02:11, 17 July 2006 (UTC)

Inconsistent naming

Should this article be renamed to "Buttercream"? The text repeatedly refers to the subject as "buttercream" without a space, yet the title of this page is "Butter cream". (jarbarf) 21:17, 1 February 2007 (UTC)

I'll second that. The term 'Butter cream' appears a total of two times in the article but 'Buttercream' shows up about 30. It seems silly to have the title be a term that only shows up in the title and a list of possible terms. Priest4hire 13:16, 25 September 2007 (UTC)

I've moved the page, as requested at WP:RM#Uncontroversial proposals. Cheers. -GTBacchus^(talk) 00:16, 10 July 2009 (UTC)

Wrong information

This article refers to "mock cream" and states it is a type of icing.

mock cream is a type of icing used inside cakes

"Mock cream" is not a type of icing, it is a filling. Fillings are used inside cakes, not outside. Icing is synonymous with glace, glaze, ornamentation, sugar paste, topping and trimming, all are used outside a cake, not inside a cake. The referenced article to neenish tarts (http://en.wikipedia.org/wiki/Neenish_tart) supports this contention; it lists icing as a separate ingredient to mock cream:

A neenish tart...is a tart made with...mock cream paste filling, and icing on top

Note mock cream as a separate ingredient and filling, not as an icing.

This error should be corrected. —Preceding unsigned comment added by 210.1.196.98 (talk) 07:49, 2 April 2008 (UTC)

I would support the removal of mock cream from this article as it's not the same thing as buttercream at all. I've never heard of the two being used synonymously. Can anyone refute this with a citeable source? Prtwhitley (talk) 07:41, 12 January 2011 (UTC)

Rewrote Types of Buttercream Section

I have rewritten this section as the old version was not accurate. It is late now, but I will go back and add references and links to specific recipes in the next day or so. I also have pictures of different baked goods I have myself made with most of the different types of buttercream and will upload those shortly. Prtwhitley (talk) 07:37, 12 January 2011 (UTC)

Lard

Lard? Lard!?!? REALLY? There are actual recipes, there are people who've made buttercream using LARD? Wouldn't it taste a wee bit disgusting? Butter is a subtle flavour, so is lard, and they're very different! I suppose you COULD make lard-cream, but do people actually do so? I hate to say it, but [citation needed]!

188.29.164.83 (talk) 01:48, 29 February 2016 (UTC)

"American buttercream"

In the section about "mock cream" and buttercream, the article suddenly introduces "American buttercream", without saying what it is. Having looked at the reference, it appears to be what in the UK is called "buttercream" - so we appear to have at least three different names for what are allegedly the same thing (I've never heard of "mock cream" either): "buttercream", "American buttercream" and "mock cream". Perhaps the section could be reworded to clear this up? 78.33.10.10 (talk) 15:57, 2 September 2022 (UTC)