Good

THX U, LV VID... NEW SUB 👍🏾

Loved this tutorial ❤ new subscriber from Goa India ❤I'm a cake artist too 🤗

You are adorable and so well-spoken.

This is such a great video. And the irony is if I didn't actually listen to your explanation i still would have thought you were going up and down, the optical illusion is wild.

How long do you think this would last at room temp? Wondering if it would work for a wedding cake in a cool climate Thank you

I recently had to make pink buttercream for a unicorn cake and this happened to me. Thank you so much!!!

Thank you so much I was looking for the recipe to make less sweet frosting to make my mom birthday cake so thank you for the tips.

I think you just saved me from one of my mistakes. I like baking but have gotten frustrated with a few things. Ready to try this decorating thing again

I've been baking for years but learned a lot from this video. Thank you for sharing❤

Thank u so much for your wonderful & perfect tips u saved my butter cream very well appreciated ❤

❤Thank You for the tips. Very helpful!!!❤

Thank you! 💕 Last time I tried to make Swiss meringue cream cheese buttercream it was a soupy mess because the butter and meringue had not properly come together before I started adding the cream cheese and there was no going back. This looks like a much better method I can’t wait to try it.

Thabk you so sos os sos sos os so much!

Such a great and easy tutorial! ❤

Would love to follow your videos but the music is super distracting for me😢

I was trying to message you, but I’m not sure how to do that

I am a grandmother and I am trying to make cakes for my little grandchildren and so sometimes I can’t get the consistency right with my buttercream. I watch videos and videos and still for some reason. It’s really hard for me to get the formula like I see these videos and it’s like soft creamy and and, but it’s so loose though you know I love doing flowers and stuff like that but my problem is always the consistency of the buttercream. Could you help me out and tell me what I’m doing wrong? It’s really my heart to Cakes for my to make cakes for my grandchildren and family.

Im less than 3 minutes in and this lady is going on about a cake leveler and a turn table. I thought I clicked a at home BEGINNER guide 😂💀

awesome

Well, mine never foams stiff peaks and keeps melting even after I let.it sit in the fridge for hour or two

Thanks!❤

Very helpful!

Muchas gracias por los subtítulos en español.

I wasted 50$ on butter and powdered sugar today. I started over and over again

No paro de impresionarme con lo hermosas decoraciones, además, son fáciles de hacer. Muchas gracias por compartirlas.

Geniales trabajos, muchas gracias por compartirlos.

Me encanta tu trabajo, muchas gracias por compartirlo tan amablemente.😊

Precioso. Muchas gracias por compartir.

Sooooo helpful!! This video and your icing one are saved, I watch them both periodically to remind me of tips I’ve forgotten! Thank you so much for these videos.

Two years of wasting money, fix in two videos. Thanks a million!!!!!!

Thanks for talking about room temperature butter! I have wondered about that lately. I guess there is a consensus that we all have rooms approx 68-70 degrees! In winter, we don't blast the heat and keep our home about 65 degrees so I found that temperature affected my "room temperature" butter.

I saved my cake in the fridge with this swiss buttercream and I then the frosting stay super hard for days.. Should O leave the cakes always in room temperature?

Thanks for this great video. I have a question. My family don’t like butter cream. Can I use whipped cream that I sometimes use for cupcake or whipping cream with cream cheese? I whip the 33%cream and beat it with cream cheese and icing sugar and forms well. If I can use that instead of butter cream are all the steps exactly same as this video? Thanks

I got a small pot boiling and took it off the heat, sat the bowl over the pot while i used an electric whisk, maybe only about 30 seconds. As soon as i saw the texture began to change it was a huge relief. I just spent 2 hours making cupcakes and italian meringue for a potluck at work. Couldnt have it fail. Lol

Thank you! I learned so much from just watching 2 of your videos so far!

Omg that’s GENIUS!

Thank you so much, this really helped but I think I made the final layer of icing a bit too thin because a bunch of cake bits were visible but it still turned out great🎂

This was so helpful! Thank you ❤️

Thank you!

When the cake is chilling, the rest of the composition (buttercream) is at room temperature?

So what Pans do you use? How are your layers so thick?

I watched the video late after I threw the mixture. I was afraid that the eggs would cook if I exposed them to heat. 😢😢😢

Thank you ❤

I worked for a bakery. They used a textured paper towel while they gently smoothed to leave a slight impression on the icing. It actually looked great.

Easy indeed. I like your explanation

Easy indeed. I like your explanation

Who’s here 2024 🎉 Please like my comment so I won’t lose it ❤

can i use lemon juice

Thank you for posting this!! My sister and I are beginner bakers and were freaking out thinking we did something wrong. Your video helped us realize what was wrong and how to fix it. ❤❤❤