I finally made this icing… I have to say, it is perfect! So easy, and I no longer have to use egg whites like a traditional Swiss or Italian meringue icing. As the baker in the family, I make fancy cakes for everyone for all occasions, and since I am not a fan of the overly-sweet American style buttercream, I am thrilled to have this recipe. Thank you so much!
Can you give any alternatives to veg shortening or what it may be named? I am in Cambodia and can't seem to find anything like this? I've been trying to find the ultimate high humidity Buttercream recipe thankyou
I often make traditional Swiss Meringue or Italian Meringue icings. They are time consuming and take up a lot of eggs and sugar. The recipes I use are similar in that you use butter and shortening. This looks perfect with far less ingredients. I will definitely try this one!
I TINY drop of any purple gel food coloring. Use a toothpick . The purple counteracts the yellow in the butter. This step in addition to whipping butter extra long will yield a much whiter buttercream.
Can you make video on how to make piping buttercream flowers in a easiest way pls thank you 😊 🙏 I really like all of your videos, looking forward for some more to watch 🤗💕
Hello Donna ❤️❤️ I'm Sheena from CEBU po, mas active po ako SA FB po ninyu 😍😍 cguro po mga 1 yr na din po mahigit ako nka follow SA inyu ..nag start po ang pandemic nun nag Start ako mag bake dito po ako nag start at natutong mag bake at Ito po SA money cake Ito po Yung ginaya KO... Sana po ma'am donna isa po ako SA mabiyayaan Ng pa giftaway nyo po malaking tulong po saakin Yan as a homebaker kulang talaga po SA gamit eh... Maraming salamat p 😍😍
Hey! 🙋🏻♀️🇷🇺I'm from Russia and I have a lot of familiar confectioners, So, I give you a recipe for a dense and stable cream, which is used by many confectioners in Russia: •400g cottage cheese (cream cheese) •100g of butter (82.5% fat content) •80g sifted powdered sugar Its moderately sweet cream, but perfectly delicious!! Just try Also, you can make cream for the layer of the cake, not the outer coating of the cake! •300g cottage cheese •150g whipping cream (33-35%) •70g powdered sugar. All ingredients should be very cold. Beat cream cheese with powdered sugar at medium speed of the mixer until smooth and homogeneous (do not stir for too long), leave aside. We take the whipping cream and whisk in a separate bowl until soft peaks, there is no need to whisk the cream tightly, because we will add cream to the mixed cream cheese and powder, and whisk everything together at low speed. It is important not to overdo it, because the cream may begin to delaminate. Good luck !❤
Good day madam. Isa Ako sa Bago mong subscriber, hilig ko din Kasi Ang magluto Ng kahit ano. Ang problema kulang Ako sa mga gamit. May maliit Ako na business rolling2X làng Muna Ang PUHUNAN. Hopefully Isa Ako sa mapili. GOD BLESS always!
I watched another butter cream tutorial and she said some of us wasn't blessed with cold hands. She advised to dip your hand in cold water when you're pipping, and I always do that because my hands are always hot to the point that even whipped frosting melts.
This tastes horrible I have baked for 40 years using traditional buttercream. This tastes like your eatting spoonfuls of carnation milk with a tad bit of sugar. Totally nasty.
Joan Urgelles Remus, Baggao, Cagayan Sana ako ang manalo sa give away kasi sobrang love ko mgluto at ska ngaun ang 1st day q bilang baker. Isa aqng OFW at ng decide n mgstay n muna ng pinas pra masubaybayan ko ang teenager ko ng baby girl. Kc 2yrs old plng sya. Ng abroad na ako. At single mom. Po ako
Hi..hope you see this.can i use this to fill and frost a 4layer cake and use fondant decorations??will it be too soft in sides of cake or its like buttercream?
hello! I have made this and for some reason the frosting was soft. I did add the butter at room temperature. My swirl roses did not hold up. I want to try this again for an cake that will be outside. What am I doing wrong? or is it supposed to be this soft?
Jiesel Pecolera Pampanga sana po isa ako sa mapili nyo ma'am gustong gusto ko po talaga ang pag bebaked lalo na po yung katulad nyo na nakakainspired panuorin🥰 sana po isa ko sa mapansin nyo kulang po ako sa mga kagamitan ma'am ng pag bebaked pangarap kopo talaga na magkaroon ng mga baking tools at isang malaking kasiyahan kopo na makatanggap ako ng pa giveaways nyo po thankyou and godbless po sainyo❤️
Thank God I found your channel. I will try this recipe since making IMBC or SMBC is time consuming and not really stable. I live in, Jakarta, Indonesia where the temperature is similar with Philippines. Thank you so much 🙏🏼
Hi po. Ask ko lang kung dapat bang crisco shortening ang i add? Dipo ba pwedeng any brand of shortening. I thought basta shortening, once added, the butter with condensed milk will become stable. May nabili kc akong shortening but its not crisco. Its greatwall brand. Besides pricy po ang crisco at wala po dto sa amin nyan. Sana po mapansin nyo ang queries ko. Nalilito na po ako sa dami ng vloggers iba iba ang turo all claiming stable in any seasons. Im just looking for one of the best para sya ng i follow ko ever. Thanks po
Kelangan po ba naka aircon yung area kung san ka gumagawa ng mga cakes? Or depende lang sa buttercream? Ilang beses na po kasi ako nag try ng SMBC lagi po cya nag mmelt, kahit po lagay ko sa fridge, after ilang minutes po pag nilabas nalulusaw. Natatakot na tuloy ako sa buttercream :(( please share your thoughts and experiences!
Tnx po for sharing your recipe. Beautiful ♥️. Kaya lang po medu pricy ang crisco. Dagdag expenses din. Di pati makaintindi ang ibang customers na mahilig sa mura pero gusto satisfying. Kailangan sa kanila ung affordable ingredients lang yet stable pa din. I used any vegetable shortening as long as po na bagong bago. The outcome is still perfect po. Pero wubukan ko din yang crisco brand para sa mga rich customers ko 😁.
Love the video. 1) can you smooth it on a cake. 2) from other comments it’s not super sweet like American buttercream, can you add additional chilled condensed milk? Than you
