Originally Posted by jlpumkin
wow you are so much further ahead than me... I have no idea what ABC is... But I love buttercream ~ that's what I use now and am hoping to get a little fancier with.
ABC= american butter cream
abc are made with a higher sugar to fat ratio and the fat is vegetable shortening and perhaps a bit of butter-the shortening makes it stable.
european buttecreams(swiss meringue buttercream, french buttercream,italian buttercream) have a a higher fat to sugar ratio and use real butter and some sort of egg (SMBC use the whites only with a meringue technique) and the others use a pate a bomb with whole eggs or egg yolks and a sugar syrup in a candy stage incorporated into the butter. european buttercreams use butter always and never vegetable shortenings, making them much more fragile to temp and humidity and thats why commercial bakers in the US use ABC or fondant (blech) because it can be molded, dyed, etc and can stage up to sitting for hours without refrigeration.