@@its_abby_abigail thank you, I think I wasted my question, my really and pressing question is, is this firm enough for piping and what are the storage instructions, how long can it stay stable at room temp, I am so grateful for your response :)
@@sa8135 hi, yes I use this for all my piping unless I do flowers and it needs to be super super stiff. For that, I take this frosting and add powdered sugar until it’s thick enough.
And I store in the fridge but I think some people freeze it. I haven’t though. To bring it to room temp I leave it out overnight then mix it up. Or I microwave some of it and mix it with the cold
@@its_abby_abigail thank you v much I really appreciate your response, because the recipes I follow usually go wrong measurements in grams would be super helpful , you have a new subscriber, all the best with your channel
I love this recipe so much! People who normally dislike buttercream actually liked this one. Thanks for not using shortening too like in other recipes I’ve found. You are so right about the heavy cream, this will be my go to from now on. Also, you’re a great instructor! Thanks!
This is amazing! It’s not INSANELY sweet like most buttercream recipes you’ll find, but its delicious and buttery and the right amount of sweetness. I made a gender reveal cake and the mom doesn’t NOT like super sugary things so the fact that she liked this icing made me so happy. Thanks for this recipe! I will definitely use it again and again!
I’m new to making homemade icing and yours was the simplest tutorial with different milk options. After watching several videos I thought I had to go to the store and buy whipping cream...which really wasn’t necessary. I used my hubby’s half and half cream and it turned out absolutely perfect 👌 😁
@@its_abby_abigail the amount you did on the video was for the 8in and 6 in cake right? I wanted to make a 3 8in and stack 2 6in on top. Or how did you make yours?
OMG THANK YOU SO MUCH FOR SHAREING GREAT TIPS GREAT FROSTING ITS GONA BE MY ONLY ONE TO DO WHEN I BAKE FOR MY FAM AND FRIENDS GODBLESS YOU SO YUMMY FROM BROOKLYN NY XOXOXO
Abby, I have been looking for a really good butter cream recipe and I came across yours, so I have decided to give it a try thank so much for making it look so easy 😋
Love how you put together your video and the steps! Very helpful for beginners! I am an avid baker, yet I always look for new ways and recipes to hone my hobby into perfection lol! Thanks for being awesome and sharing the great knowledge! New to you, new subscriber! 🎉
Thanks so much for sharing your recipe and really explaining the steps. Really enjoy your videos. Thank you for all you do! Beautiful cakes! Inspiring.
I wish I saw this before making the batch of buttercream that I made today. I dont like the fact that I was so sweet. Will be making cupcakes later this week so I will definitely try this recipe. Adding this video to my playlist and subscribing.
Thank you soooo much for the butter frosting recipe. I've been getting trouble with mines never getting that smoothness. Again thank you. Stay safe ..god blessings. 💝💝💝
Great recipe and video. Enjoyed your tips and explanations. Am making a batch for an order if cupcakes going out this weekend. I'll let you know how it goes.
OMG, I have seen a ton of videos and tried to make their buttercream recipes but yours is way better by far! The taste is delicious!! Do you have a recipe for chocolate buttercream?
I so excited to try this bc! I'm a great baker loving all vanilla recipes. I've yet to find a true bc that isn't too sugary. I'll try it soon. PS: it's called a whisk attachment!
I just found your channel and have been looking for this exact recipe! An American butter cream that isnt so sweet. Also, do you have a step on how to make a chocolate buttercream...can I just add melted chocolate towards the end of the process or mix cocoa powder in with the powdered sugar? Thanks!
How do you avoid the greasy texture in your buttercream? I’m a new baker and I just can’t seem to get that factor right it always taste way to buttery and looks that way as well.
How much will a standard batch cover please? I'm making a basic 2 layers cake 8-9 inch rounds. Thank you. When I was a child I remember cakes with a pineapple mixed in the frosting between layers. Do I just portion some of the frosting aside and mix the crushed pineapple in it? Thanks again.
Hi Abby. I loved your video. My husband doesn’t like sweet frosting so is this less sweet. And i usually ice /decorate a 3 6” cakes or 3 8” cakes. Would the standard batch be sufficient. And when can i add flavourings to frosting, and do you have any flavors that you could suggest
Great tutorial!! When doing a single batch recipe how many cupcakes can I frost and do I just use half of what you used here since you were doubling the recipe?
Since the basic recipe for American buttercream is 1 part butter (I prefer salted) and 2 parts powdered sugar, you can reduce the amounts of them for the amount of buttercream you want. Just be sure to also adjust the amount of vanilla (I prefer real vanilla instead of clear) and cream when adjusting the amount of butter and sugar.
Does the heavy cream help take the grainy tasting out of American buttercream? Every time I have had American buttercream it’s like you can feel the powdered sugar in your mouth.
Hi! Mine isn’t grainy and that could be why. I’m not entirely sure of the science behind it but I also believe that using slightly warm butter and room temp ingredients helps the sugar to dissolve
Hi, I just found this recipe. I have someone in the family who is allergic to eggs, and I make Swiss meringue BC. I'm in the UK, so do you have the recipe in Ounces or grams please? I don't understand sticks and cups. I would be very grateful for a conversion. Thank you so much.
Hello, so the whipped cream made less sweet the buttercream? Because to me it’s happened every family said with that amount of sugar the buttercreams is too sweet thanks anticipate for your answers. Have a great day.
Hi, thanks for your video, looks awesome, id like to know is it possible to add the cream into the powdered sugar, as i feel its kind of gritty n not totally smoothe, do u think itll help
You can bake the cake layers well in advance and freeze them. What I do when I make the cake a few days before is I add my crumb coat, pop it in the fridge. Then wrap with a bunch of plastic wrap once the buttercream hardened. I’ve done this two days before. I usually decorate the day before delivery and then I just leave it in the fridge over the night until I meet the customer the next day.
I am just starting out with a home based bakery, I am having trouble using tips and getting my cupcakes to look professional, do you have any advice for me to get this down fast as possible?
I used to use a hand mixer but I used it to often it burnt out. If you make this occasionally you’ll be fine, but if it’s many times a week I recommend investing in a stronger standing one
can anyone help. How long can the cake be out in the open before it spoils. ? Or would it be best kept in a fridge,? taken out early in the morning before the Wedding starts.Thanks.
Hi! I have a question, does adding the heavy whipping cream make it sweeter or take away the sweetness? I don't like the frosting too sweet (: Also, to make more of a thicker frosting, would I add more or less heavy whipping cream?
@@alissacastillo4311 hi! The heavy whipping cream definitely neutralizes sweetness more than milk does. For a thicker frosting do a little less. You can start with a little bit, see how you like it, and add more if you want. Sometimes I use a lot and sometimes a little depending on what I’m making.
Tried a buttercream icing where they added shortening to it but it made it hard to spread. Is this recipe easy to spread and would the medium batch fill and cover a 3 layer 8" round cake
