It’s my go to buttercream. I like to switch to the paddle attachment when adding the 🧈, then back to the whisk attachment to whip into buttercream before one last run with the paddle attachment to smooth it out.
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Thank you for your video. Your explanation were very good. I made your buttercream but it was too thick. I couldn't pipe with it. I added a tablespoon of milk as some people suggested but it went too granny . Didn't work. What do you suggest to thin it or thicken it? Thanks
I never add milk to my buttercream. Did you weigh the butter and margarine or measure by volume? Is your room cold? If too thick then warm it up in the microwave for 10 seconds at a time to warm up a bit but be careful as it could melt fast
You can thin with water (because that is what you are cooking our of the sugar at the start). Add very slowly, drop by drop because you cannot go back and thicken (that would require cooking more sugar syrup)
I would recommend concentrating the juice by boiling it down in order to add least amount of water, otherwise it will separate. Oil soluble flavours work great- you can try Lorann oils which makes natural cherry (and other) flavours. Hope this helps!
Some specialty bakery supply stores carry it, or even cash and carry’s. This is what it’s called: bulkmart.ca/products/richardson-deluxe-bakers-margarine-nh-20967-20-kg
Cold butter is typically used when making Italian meringue buttercream because it helps to stabilize the buttercream and achieve the desired consistency. When you add cold butter to the whipped meringue mixture, it cools down the mixture, preventing the butter from melting too quickly and resulting in a smoother, creamier texture.
