Hi, I came across this last night as I was researching the best ways to go about making this and I'm wondering do you still use this exact method to this day to achieve that super DARK colour? Odd method I must add but if it works it works and it's the best video I've seen that doesn't have black coca which is pretty hard to find here in Ireland in small quantities anyway. Can I also ask, if I want a really bright red colour or any colour is this a good method to do for all colours or is it better to just make the white butter cream and add the colouring then?
This looks amazing! If you're using this for chocolate ganache would you add the colour when melting the chocolate and then just skip resolidifying like you did with the butter?
Made this last night for my son's birthday, the meringue took longer than expected and forgot to use vanilla extract, but tried it and still tastes good hahahahha I combined this with the rainbow cake recipe of yours. And it's dinosaur theme on the ourside. He has stomach but and he can't eat it today, but we'll sing happy birthday anyway. He loved how the cake looks ❤
Great recipe! Where did you get your full fat cream cheese from ? I am based in London and it’s hard to find, can you please share the name of the company ? Also I am not able to find the video where we can use Philadelphia ? 😢
Could you please consider putting the amount of butter at the bottom of the page as you add it? It makes it very difficult to watch and do it at the same time when you have to go through and write everything down first it's just not enjoyable. Thank you
Finally a recipe tht makes sense... I have all but given up on the soup I get each time I attempt to make Swiss Meringue Buttercream... Will be following ur technique next time...Thank u for sharing❤
I love this tutorial but I'm confused when you say see other in regard to Philadelphia. I live in Ireland so we have similar products. What does "see other" mean? Should I not but Philadelphia?
Hi. I love your videos and have made your SMBC which is gorgeous. I want to make a purple sponge cake for my birthday. Should I just add all the colour to the milk and add to the full batch of sponge mix?
I followed the directions exactly, but used Wilton Christmas Red and real butter, it looked promising but at the end it stayed pink, even 24 hours later bright pink. ☹️ Not red. I’m afraid I don’t have time to try again. I may frost my sons spiderman cupcakes and paint the flat tops with red before adding the spiderweb. Update: I added more red, a lot more! It took 2 more tsp of red and it finally worked. Yay!
Loving the video!!! 🤩 could you advise how to save a cream cheese Swiss butter cream when cream cheese very STUPIDLY was added after the butter cream was already made… without removing water first 🫣 Asking for a friend 😂😂😂
I don't understand the connection between a black iced cake and a vintage theme. A cake with black icing would have never been made during any “vintage” period. Especially throughout the 1900s.
Thank you so much for this, I have battled with unstable cream cheese buttercream for years and have just made the perfect batch complete with piped noisettes using your method 😊
Just wanted to comment to thank you for this method. I have spent weeks trying to master cream cheese buttercream in various methods so that it isn't runny and liquidy. Living in an EU country makes it difficult due to the tub version of cream cheese we get. I knew that Italian meringue buttercream would be the ticket, just didn't know how to combine the cream cheese with it properly and wasted a lot of meringue testing various methods. Just as I was about to give up entirely, I came across your video. Removing the water was the exact thing I needed! It works like a dream. I can now confirm I piped a gorgeous, stiff Italian meringue cream cheese buttercream on top of cupcakes and everyone commented about how perfect they were. In one 270g tub of Philadelphia I removed around 100ml of liquid or slightly more. So I just want to thank you for this information and I am now following your channel.
Been making a version of Russian buttercream for over 40 years now. It's a recipe my mother got from her mother. To make it so it lasts longer after piping, use equal parts room temp butter and room temp shortening (Crisco). Yep, shortening. It sounds gross but it tastes wonderful. Everyone who has tasted it LOVES it. The shortening makes the buttercream WAY more stable.
