This is a super helpful technique, I also always find hot pink to be bitter when using too much. Glad to have an option that doesn’t require cocoa powder for achieving black, can’t wait to give this a try! Thank you ❤
Btw I forgot to mention that you are so the best for a tutorial as you give us every single method from start to finish and that's amazing because no one else can be bothered to!!! And I'm so happy I found you and I'll never bother to follow or go by anyone's guide again just yours 👍👍👍🙏🙏😘😘😘😘😘
@@ruthanndivers1286 I’m not sure but I would imagine, it’s the heating of the paste that is what is needed. It all depends how shortening fairs in the microwave being heated and how it comes back to form. But theoretically it should x
Fabulous Video. I will definitely use this method as I have a two tiered cake coming up. I wanted to ask have you used this method when making chocolate buttercream? My customer asked for a chocolate flavored buttercream but wants the color to be black. Thanks for any help.
My buttercream looks grainy but it's not as thick as yours even after about 4hrs in fridge I've put it in the fridge for the night hopefully tomorrow it will be black ...
Hi again, as usual, thankyou so much for your videso! I watch and rewatch so many times! haha. Right, question plz, I make my choc buttercream with butter and chocolate. Would i use the colour with the melted choc or would i still need to melt the butter dya think? Any advice would be much appreciated! Thankyou so much in advance! xoxo
This seems like a very good method instead of microwaving my buttercream once I’ve already colored it. I am curious to know if this same method would work with half butter/half shortening? I live in a very humid state and using half and half instead of all butter helps keeps the shape of my buttercream.
Ok so I'm following all your steps, I've chopped up my unsalted block butter and I've put in my sugar flair extra black food colour, popped it in micro, it was like the micro was burning the black food colour instantly, anyway its all melted now but mine is not black, the liquid is grey, still going to follow steps until completion but first step seems to have gone wrong
Hi, I came across this last night as I was researching the best ways to go about making this and I'm wondering do you still use this exact method to this day to achieve that super DARK colour? Odd method I must add but if it works it works and it's the best video I've seen that doesn't have black coca which is pretty hard to find here in Ireland in small quantities anyway. Can I also ask, if I want a really bright red colour or any colour is this a good method to do for all colours or is it better to just make the white butter cream and add the colouring then?
Thanks you x no I only added that little more as it was stuck in the spoon and I was too lazy to get another spoon to get it out lol. I hope this helps 😍😍
1. Did you stir the butter after microwaving it to mix in the split butter. The temperature of the butter makes the butter change structure and will split. You need to manually mix this back in together. 2. Was your butter back to a semi solid state before you whipped it and added the icing sugar. 3. Did you use proper butter, margarine will not work with buttercream. Do any of these help you xx
@@jinnyscakes yeah these steps were fine on my side it was going really well until I was close to the end 😭 I think maybe I over beat it and maybe it’s just air bubbles that I need to sort out x
If I made a week in advance, Would I complete all stages then put in freezer and only need to put in microwave again once out freezer and defrosted in fridge? Thanks
You could do this but you would need to let it come back up to temperature and I would manually stir it back up. If you want to use the mixer the air will lighten it again, so do this the day before so that the colour has time to return again. If this makes sense. This is what I would do, but I haven't put this in the freezer so I couldn't guarantee xxxx
I did your recipe my butter was separate from the color and was liquid under the butter after thake the butter out ofy refrigerator and before to mix with the sigar I don't know what happened if this change the final result I use gel color
When you have melted the butter with the colour, the heat has made it develop it can’t get darker. You can leave it overnight but once icing sugar has been added the air will force the colour to drop and you will then have to wait for it to return xx
I usually use unsalted, but if its for someone that doesn't want it too sweet I do half and half. I find full salted leaves a salty taste. Thank you xx
old comment ik but my 50c is that it's always best to use unsalted butter and then add in salt yourself. u should always use salt in anything sweet so it's not sickly, and this way you can control the amount of salt in it to your own taste
Stir it in, you may need to warm it slightly. Stiring it frequently as it seperates, in the future will prevent this happening. The mixer will also combine it. I hope this helps x
At the moment I only have a hand mixer so can only work with condensed milk frosting(Russian buttercream). How would your method be done for this type of buttercream? Thank you in advance ❤
Now isn't that always the ultimate question. Unfortunately using black this will always happen, I wish I did have a solution for it but I don't 🤨 I have used the smallest amount that I can so it won't be as harsh. It always reminds me of those sweets I used to have as a child that would coat my tongue 🤣🤣😍😍
Thank you so much for this tutorial. I've watched it over a few times. Last night I tried it, this morning my buttercream is still just a icky grey colour 😩 any ideas where I've gone wrong?
Yes you can! I actually pop my bowl of SMBC right in the microwave for 30 seconds to develop the color, then put it back in mixing bowl and paddle it until its cool. The SMBC comes right back to a beautiful satin texture for you.
I love you so much Rachel, but you have to stop swollowing so much during your video's 😔☺️😩 I truly apologise if its a nervous thing 😫😘😘😘😘😘😘😘 love you ❤️❤️ xxxxxx
Please ignore that very childish comment... I’d love to see her make a video so we can make obnoxious comments about her. I always find that “kids” that make these sorts of comments are very much lacking in self esteem. Thanks for making this tutorial !! Carry on being awesome!!
@@jinnyscakes I did apologise ma love, I was just saying, and was more or less asking if it was a nervous thing hun that's all 🙏 I didn't want to offend you it's just me being honest 🤦♀️ lol obvs gets me in trouble sometimes :( it doesn't stop me watching your brilliant tutorials though 👍👌 I have every ingredient now for most of your video's so as soon as I'm well enough I'm going to do as much as I can :D do you have a fb page sweet? :) keep up the good work and stay safe 🙏🙏❤️ xxx
I don't understand the connection between a black iced cake and a vintage theme. A cake with black icing would have never been made during any “vintage” period. Especially throughout the 1900s.