@MsSaucyT Where do you find Instant clearjel? Is their other brands? Also how do you us it? Is it used like putting in a teaspoon of flavoring? Curious as I prefer the taste of cream cheese frosting over buttercream.
I seriously have learned so much from your videos. Thank you so much for sharing your Kake Knowledge!! I can’t wait to try the cookies and cream filling. I just learned that it goes really well with red velvet cake so I’m planning on making that cake combination for Father’s Day! 😊 can’t wait!!!!
I have always loved experimenting with foods and tweaking recipes. I am also good about making notes of the changes/additions I make. I sometimes put a tablespoon of strawberry, raspberry or huckleberry jam… lemon curd in my cream cheese frosting been doing that before YT was around. As a kid if we were out of syrup we would just warm up whatever fruit jam/jelly we had on hand and use as our syrup. Heat a little up for 30 seconds in the microwave. Thanks for the other ideas…my husband and grandkids all like chocolate mint…I’m a fruity kinda gal😊
I'm new to your channel, Karolyn. Thank you so much for sharing so much information! I wanted to ask why you add the shortening to your buttercream. I've never heard of doing that. Thank you again.
Hi Susan! I only use High Ratio shortening (Sweetex Golden Flex). It is SUPER smooth and gives the icing a great mouth feel / texture. Also, it melts at a higher temperature than butter, so it can withstand the heat longer than an all-butter recipe.
Good evening Karolyn, love your tutorials always. Question? How do you think baking a doctored cake in a tube pan will effect the texture of the cake. Whenever I try to bake cakes with layers they never turn out????
Yes, baking in a tube or bundt pan can affect the texture. What issues do you have with baking in regular cake pans? What brand of cake mix do you use?
I had to save this tutorial too. So many great options to choose from my mouth was watering just watching. My one daughter loves strawberries could they be incorporated somehow? When you say fillings for the cake you don't have to put a dam around them do you ? And being new to the cake business what is wedding icing? Sorry for all the questions I just trust a hometown girl. Thank you for sharing and keep on caking 💜
I personally don't dam my cakes because of the technique I use to frost them. But you can dam them if you prefer! With strawberry, I like to do it from a regular (American) buttercream base. I feel like it would be too runny if I did it from the cream cheese. Here's the video how I do it! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Yw76peUnGHw.html
Oh my goodness thanks for sharing. I LOVE peanut butter so I would add peanut butter chips to the peanut butter frosting 😋 How about strawberry 🍓 do u have suggestions? Freeze dried strawberries??
Yesssss!! Ima start doing that! 🙌🙌 With strawberry, I do it from my regular American Buttercream base, not the cream cheese. I show it in this video at 6:25: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yVk1J9qZ1HI.html
Awww thank you Eileen! I add them to cake batter sometimes, so I want them to be cold when I add them so they don't melt as fast. I don't know if that even makes a difference, but it makes me feel better about it! 😂
I love your videos!! I have learned so much!! Do you ever use Italian Buttercream on your cakes? Also, what about adding things like strawberry extract, or raspberry extracts to add flavors to your buttercream? Instead of a purée. Is that something you ever do?
I added 2 teaspoons of a strawberry extract to my buttercream and it had a nice flavor. I also added the vanilla. I used both. But would love to hear Karolyn’s take on it!
Hi Karolyn! I used what I had on hand, which was Watkins Imitation Strawberry extract. I watched your previous video on flavored icings, but for Strawberry, you added a purée. Was just curious if you had used extracts also. Thank you for your response! I am sure the real purée is a much better flavor. I just wanted a touch of strawberry flavor on the icing for the chocolate cupcakes I made.
Why do you use the shortening in the frosting? For stability? I don't find shortening in Seychelles. When I need my buttercream to be stable I add a tiny bit of a firm baking margarine but it's so heavy and that's why use such a small portion. It work well for me
I use Sweetex Golden Flex High Ratio Shortening. I've heard some people say they use butter flavored Crisco. But the best result will come from the high ratio shortening!
Hi! I love your videos😊 I live in Idaho and plan on starting my own cake business from home. But due to cottage food laws I cant sell perishable items. Is cookies and cream buttercream with cream cheese perishable?
Yes, you wouldn't be able to sell anything with cream cheese in it. All of these flavors are cream cheese based. (I use my basic vanilla cream cheese recipe and add various ingredients.) Luckily, you can use my vanilla American Buttercream as a base instead and add these extra ingredients to it. Here's a video where I show other recipes with my Vanilla ABC as a base. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yVk1J9qZ1HI.html
What are your thoughts on adding spice cake mix to cream cheese filling to make a spice filling or should I bake a spice cake and crumble it into the filling
I would add the spice to the frosting. Either do 1/2 tsp to 1 tsp of both cinnamon and nutmeg. Or do 1-2 tsp pumpkin pie spice. I would sift that with the powdered sugar before I add it to the bowl!
I’m trying to determine how perishable a cream cheese and or mascarpone filling would be? Many on the internet say that a cake with a cheese based filling can’t be at room temperature for more than two hours before it must be refrigerated. If a cake is going to sit out for an entire 4-5 hour party I’m assuming an American buttercream would be a better choice?
Yes, I would do an American Buttercream base if the cake has to sit out longer. You can add these ingredients to my American Buttercream recipe and get a very similar result. The cream cheese is a little smoother. With these parties in the Summer heat, let people know to keep it refrigerated until 1 1/2 hours prior to cutting and serving. In the cold Winter months, you can get away with it being out another hour or so. Here's the video where I show the ABC recipe with many different flavors: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yVk1J9qZ1HI.html
Do you ever use any of the fruit in the cream cheese buttercream? Raspberry, blueberry etc... ? Actually, I think I would like to try a cake with the fruit/cream cheese filling and wedding bouquet buttercream frosted. Maybe add the wedding bouquet to the fruit filling as well. Or would that be too much? lol
I personally do the fruit flavored buttercreams from a regular (American) buttercream base. Because I use premade filling, I feel like putting that in a cream cheese based icing may make it too thin / runny. But that's just personal preference! If you want to use real fruit, you can absolutely add that to this cream cheese recipe. With the wedding bouquet frosting...that sounds AMAZING!
Hi!! This are great tips. Thank you!! Can I use regular shortening or just butter? It doesn’t make sense for me to buy 50 lbs of sweeten for personal use only. lol I do a cream cheese, mascarpone filling with limoncello. So good!!
Okay, that sounds AMAZING!! You can use any shortening you prefer (although the Sweetex isn't greasy and yields the best result) or just do 2 sticks of butter and no shortening. Just note that the shortening helps stabilize the icing as it melts at a higher temperature. So it can withstand the heat a little longer. Here's a video where I compare different shortenings! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rqtPIMoyc5A.html
Hello hello darling thank you for sharing your ideas and tips Question as I don’t get orders like you 😄 So can I make me butter cream frosting and make small batch and keep in freezer and how long ? And when I need I can add flavour and use ? Now I am going to watch 11 flavours video 😄👏👏 Waiting for your reply
Yes! You can freeze up to 3 months. Thaw overnight in the refrigerator. Then take out of fridge to bring to room temp. Rewhip the icing and then add the ingredients!
Definitely! I show 11 more flavors without cream cheese in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yVk1J9qZ1HI.html You can just use the plain vanilla buttercream as a base and add the extra ingredients.
Not too much of a difference! It's a little creamier with the cream cheese as the base. But you can absolutely do all of these in a regular buttercream as well. 😊
@@KarolynsKakes when you make it and film it pls pls give me a shout out❤️ I know I will die and go to heaven if you do 🤣🤣🤣 I assure you I will be watching all your other videos from heaven 🤣
