I’m sure you’ve heard by now that buttercream–delicious, silky smooth, organic-looking buttercream–is back. There are many different kinds of buttercreams, from those commercially made to those that require cooking, and they all have distinct qualities and uses. This chart covers the basic buttercreams and what you should know about each. There are many other buttercreams not included here (in fact, I just learned of one I’d never heard of on The Striped Spatula, called Ermine, or boiled milk, buttercream), but these are the most widely known and commonly used. Note that some of the information included below (such as the delicioiusness factor) are strictly my opinion.