this is PERFECT. My birthday is coming up in a few weeks and I need gluten and dairy free cake because my stomach is broken, the fact that it's vintage decorating is everything I'm looking for!
Your cakes are so beautiful and you're so entertaining to watch! Great job! I hope to make some of this beautiful icing sometime; it looks easier to use than American buttercream, and that's all I've ever used.💛💛
i don't eat nor bake dairy-free/gf but i've been binge watching bcs i loveee the vibes 😩 might actually start making gf cakes because of you. everything looks so good!!
your frosting ways be sooo good for my ocd hold up... how do you make sure your half circles come out all even and not have a tiny or a giant half circle at the end. you know?
Hi Jackie, you could use 1 tsp of lemon juice or 1/4 tsp cream of tartar instead . And yes! I almost always freeze my cakes. Double wrap them in cling wrap or put in a Tupperware.
Suggestion: place a switch available plug right underneath the area where you stand, and plug your mixer there... on/off switch... will make things easier, and it's cheaper than fixing your mixer or buying a new one? Just a thought... though it's fun a nd lovely to see you walk all the way to the front... 😉☺
i am i like "lauren we're making a syrup i hate that" but after a mysterious swiss buttercream disaster this weekend im going to suck it up and make this one next time
I tried to make this frosting today and it's just not thickening, as soon as I added the sugar syrup to the egg white it turned into soup and isn't whipping up. I'm not sure what I did wrong :/
Ok so can someone tell me what I did wrong? Lol My frosting was PERFECT until I had to leave it on for 5 min I checked it 2 min later and it was curdling 😭 what did I do wrong flavor was amazing but definitely not BEAUTIFUL 😂
It’s not you! It probably just got too cold! You can take out 1/2 cup and microwave it 10-15 seconds then put that in! You can check out “buttercream troubleshooting” videos. Happens to the best of us!
