Make Pre-Made Betty Crocker Frosting Smooth and Easy to Pipe 

I’m going to try this! Thanks for the tip! 👍🏼

>jjkkko

What is the ratio in terms of quantity to use for cream cheese and frosting?

@@bhaminithukral4248 , if you’re going to use canned frosting: use 1 , 8 oz block of cream cheese to 1 can frosting. 🌺

No I haven't tried it. Good to know. I'll try it when I have cream cheese at home

Yes to ice pack 100%! Warm hands are often not on my side. Glad that you find it useful. :)

Thank you!!

So glad to hear! It's the purpose of this video: to give confidence

@raynaneild2618 thank you so much. I'm so happy that you can 'feel' it. I do show up in videos with that kind of intention and energy. I'm happy that it translates through :) Happy holidays!

So glad you found it useful. Let me know if you have any questions

@@maggieherroncake Will adding whipped cream to the frosting help at all? Just an idea, lol.

How did it go? I hope it went well

What's even better is if you have some large, tall water bottles. :) The kind that you would use if you were hiking or biking. Empty of course! ;)

yes yes! I do either of those options. Sometimes, I'm too lazy to get a glass. lol. So, I often decide to just use my hand (forming that C with my fingers)

Thank you. Yeah, I try to omit adding powdered sugar in buttercream because the grittiness bothers me a lot. If it doesn't bother you too, go ahead and do it.

Thank you for chipping in. However, my strong philosophy is: there's no right and wrong in doing things. I share a super easy 10 min buttercream recipe as well if people want it. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XjB6_Gxy15M.htmlsi=WbB-maoCLV0Z0VJt. However, everyone is different. Everyone's time, skill, confidence, and life situation is different. So, there's no shame in wanting to use pre-brought frosting too. I want this channel to be that safe space for people who opt in for pre-bought frosting too. Do whatever works for you :)

This is so true however, if you’re a cottage food baker and aren’t allowed to make and sell your own frosting, this is great!

@@hearthandheartbakehouse oh yes, that's so true! Thank you for saying so. I didn't think about that. I'm a cottage baker in Michigan and fortunately, we're allowed to make homemade buttercream. By the way, what state do you live in (if you're okay sharing)?

@@maggieherroncake yes of course! I’m in Kentucky and only beginning my home baking. The law here says it all must be “shelf stable”, so we can either buy commercially produced frosting or attempt stabilizing on our own which is a gray area.

@@hearthandheartbakehouse I see what you mean. Yes, it can be quite a gray area. It's often best to ask the local food department with their own definition of "shelf stable" or what buttercream is allowed. I make my own buttercream here as well as many other home bakers here and no one has any problem (except cream cheese frosting of course). lol.

So glad that it's useful

Hi Terri. Thanks for sharing. I think it'll be helpful for some people too.

No you don't have to. You can use stand mixer too. Most people only have a hand mixer, that's why I'm creating the video with it. Stand mixer works!

it will melt. If the frosting is goopy from the can, it will return to goop at room temp. When I was a kid, canned frosting had more hydrogenated oils which allowed it to stay solid. Back then, you could whip canned frosting and pipe with it. But they have since changed the ingredients, with the elimination of tra'n's fats plus shrinkflation. I searched this video because I was wondering what would happen if I whip canned frosting with some butter flavored shortening, and how much I should use. but not finding a lot of help on RU-vid. Guess I'll have to do trial and error lol

I haven't tried this yet, but I suppose you can. Freeze it for 15 min or so. Chilling it in the fridge for half hour or so will also be enough I think. I said overnight because it's easier to just keep it in the fridge, but half an hour is probably good enough. Give it a try and let us know!

You are very sweet and it is nice to see someone giving tips for the average viewer. This is very doable, and onwards and upwards ! Thank you, I will try this. 🍰🌹🥰

Yes (put the cupcakes in a box) before putting it in a fridge if you plan to eat the cupcakes the next day. That way, you prevent your piping to get too soft and it prevents the cupcakes from drying out as well

Aw I'm glad it made you smile. It'll take a little longer and some muscle too. :) No worry. You'll able to do it.

Hi it must be frustrating for it not stable enough. Would you walk me through of what you tried? Chilling will often help. If you want it quick, put it in the freezer for a little bit and try again. The ice packs is extremely useful too

Hi Pretti Kay @prettikay9109. I think it might be hard to whip by hand. Your shoulder and wrist will be sore for sure, but it might be worth it to try? Let me know if you decide to try it out whipping it by hand. Hm.. on a second thought, the regular hand whisk is also generally more flimsy that the whisk attachment from the machine, so that'll make it hard too.... Let us know though.

I haven't tried it yet with other types, but my guess is that it will work for other types too!

So sorry just reply. Weddings just start slowing down. Yes, putting them in the fridge will help if you want to do the party outdoor. I like to put the cupcakes in a plastic or cupcake box first (to avoid any drying out of cupcakes) and then put the box in the fridge

I blended in some room temp butter then put it all back in the fridge to chill for 30 min in the piping bag. I’ll let you know if they hold up at the party if you’re curious

@@Chefgrlangel thank you for chipping in for the tips. Yes, chilling the buttercream when it gets too warm is a good idea. That's what I do too and recommend. If you already put the buttercream in the piping bag, I recommend laying down the piping bag on an ice pack to chill the buttercream a bit so it's not too soft to pipe. The ice pack is crucial for me since I have warm hands

Yes, you don't have to add powdered sugar. Chill in the fridge to cool again when it gets too soft. You can put it in the freezer if you want to chill it quick. For the piping bag that's filled with frosting, you can lay the bag on an ice pack to keep it cool and nice to pipe.

Yes but if you send your cupcakes to a party or carry them out in a carrier the opportunity won’t come to put them back in the freezer…

Hopefully you resolved it. If you see that it's still flat, put it back in the fridge for a couple of hours and mix it again.

Add icing sugar

She suggested overnight to chill the icing

Yes, it's better for overnight chilling just to be sure. When the weather is warm, the overnight chilling will definitely help

Add icing sugar

This is hard question to answer because it's so depending on where you live and how warm is your room temperature. It's winter here in Michigan and in my room temperature, I don't find it melting so much even after hours at room temperature. You can cool them in the fridge for several hours prior to serving if you're worried.

@@maggieherroncake perfect reply! I tried them out and they lasted 3+ hours versus with cream cheese frosting. Thank you so much

@@DeneeDubwa I'm glad!

@@maggieherroncake hi Maggie, what if I have to add some colors. Do I add the coloring before I put it in the fridge or when about to pipe the cupcakes. Also must I use a hand mixer, I just threw mines away. I do have a standing mixer though.

@@annacompton7480 Hi Anna. You can add colors using gel food coloring at any time (before putting in the fridge or the day of piping). Remember to use gel food coloring and not the liquid McCormick from grocery store because it will change the consistency too much. Also sometimes when we leave the colored frosting at room temperature overnight, it will deepen the color a little but. I understand the need to declutter and throw things away. I do that too :). Don't worry, you can use a standing mixer too

I wish I can speak Spanish

Ponlo en el frigorífico durante la noche. Luego bátelo con una batidora de mano. luego manténgalo frío mientras lo vierte. Espero eso ayude.

Don't be so hard on yourself. I still messed up when I speak despite being in the states for 19 years. Being gentle on yourself will give you that courage to keep trying and get that confidence.

I do make those types of buttercream too. You do you. Please be kind in this channel. There's no right or wrong way in terms of personal preference

There’s also a lot of bad things in all the ingredients we use to make homemade cakes and frosting as well so really not much difference it’s really each persons preference

I bet you have all the time and money to make the frosting by scratch like shit up this is useful tbh

Even homemade frosting is made of what butter and powdered sugar then maybe even shortening regardless that you made it from scratch which I have done as well but it's not any better for you other than all the Steelers or whatever they've got in the canned frosting it's all bad for your health.. period. Store bought or scratch.

True, but it's cheaper puy pre made

@@burmessafox3939 a decent can of frosting costs about $7 for 8oz. Assuming you have vanilla, salt, and some milk and would only need to buy butter and powder sugar, you can make 24oz of scratch frosting for about $8. Catch butter on sale and probably even cheaper, or just make butter!

@Mattypants I get a jar of 16 oz for $2.50 at the store. "Catch butter on sale" The cheapest I ever seen butter was $4 for a pound. It's cheaper to buy pre-made where I'm from

@@burmessafox3939 even if it's $8-9 to make, the jar stuff just doesn't taste good and it's hard to decorate with unless you doctor it up.

@@mattypants harder to use in what way?

Not for me. I’m a beginner.

Same here! I'll take all the tips I can get 😂

Not common sense for beginners, if you already knew why tf are YOU here 🤣😭💀 hater

Might not be at hack but least she's teaching others what are you doing being a bully? 😂 @pinkpeony2171

@@kellyanne7225 that's great to hear. That's what the video is all about. :)

It was indeed a bit long. lol. Lessons for next time and other people too I'm sure. Haha

You can do it! Yes, I have warm hands so I often use ice packs

I'm a beginner too and decorating in itself is harder than it looks but for me it's mainly because getting the frosting right consistency has been a little challenging. I love the ice pack tip I will add that to steps for my piping practice once I get frosting down right that seems to be pipe-able Surely it was going to be too sticky and it wasn't.! And not just pipe_able it also has to taste good! I cannot stand buttercream it tastes terrible it tastes like butter and shortening, pure sugar n no flavor. So I've been trying to come up with the perfect frosting that's lighter and delicious and tastes like whatever flavor it is and creamy and doesn't use a pound of powdered sugar to thicken it and never taste or feels like wax butter feel just to be pretty I mean do guests actually eat that frosting or leave it on the serving plate I just eat only the cake part? I'd be curious to know. I wish I'd have seen this yesterday because I bought a can of store-bought frosting but I didn't refrigerate it until now just put it in the fridge, have to wait till tomorrow to create more messy sickeningly plastic & fake cream cheese way too sweet as is tasting disasters(for practice only) thank you so much for the great video you kept it real and easy to follow. 😁