Quick Way to Make Betty Crocker Frosting Smooth & Easy to Pipe

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Some of you (from the other video about Betty Crocker frosting) asked if you can freeze the frosting to cool the frosting fast before whipping. Link of previous video: • Make Pre-Made Betty Cr...
The short answer is: YES!
Remember NOT to freeze the piping tip. Freeze only the buttercream. If you freeze the tip, the tip gets super cold and it's really hard to pipe.
At the end of the video (if you're curious or just fed up with piping technique), I'm gonna convince you to give up piping and do buttercream painting instead! What? Haha. Yes..
Why buttercream painting?
- it's really forgiving. You can use any kind of buttercream consistency. With piping, you want to make sure that it's a bit stiffer (that's why we cool and whip the frosting so that it's fluffy and stiff)
- The only tool you need is just a palette knife! With piping, you need piping bag and different piping tips. I don't know about you, but I'm a bit tired of washing those tiny tips. Palette knife is really easy to clean
- It's truly so satisfying to paint on cake or cupcake. Once you try it, I think you're gonna get hooked

Опубликовано:

14 окт 2024

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Комментарии : 10

@lashonshands6437 25 дней назад

Hi, I have watched many of your videos and I still have questions. Should I crumb coat on frozen cake layers with chilled store-bought icing? After the cake is decorated with rosettes can I leave it in a glass cake dome on the counter or refrigerate it as we eat it?

@maggieherroncake 6 дней назад

Hi. Yes you can whip chilled store-bought icing and use that to fill and crumb coat your frozen cake layers. Then, you can rechill the crumb-coated cake. After this chilling, the crumbs should be locked in and you can coat another layer of icing without worrying that the crumbs will get smeared throughout the cake. If you're doing rosette, you can skip the second icing coat (I mean you can do the crumb coat and then do the rosette right after). After you're done with rosette or decorating in general, I keep the cake in refrigerator in a cardboard or plastic box (or glass cake dome like what you have). Leave the cake out at room temperature 1-2 hours before eating, so that the cake is moist and frosting is softened. In general, you want to eat your cake at room temperature. Cold cake is generally drier.

@filly4384 3 месяца назад

Will the icing melt after it’s sitting out? Like while being displayed?

@maggieherroncake 6 дней назад

If the weather is too hot, it might start to melt. Indoor air conditioned room is generally good for hours. If you notice melting, keep cake/cupcakes in refrigerator in a cardboard or plastic box (or glass cake dome like what you have). However, leave the cake out at room temperature 1-2 hours before eating, so that the cake is moist and frosting is softened. In general, you want to eat your cake at room temperature. Cold cake/cupcakes are generally drier.

@elverlfully5460 9 месяцев назад

Hello many cans will I need to cover 24 cupcakes with rosette design. Thank you

@maggieherroncake 9 месяцев назад

@elverlfully5460 I think 2 cans of 16 oz can will be enough for 24 ruffle cupcakes. I think you need slightly less buttercream for rosette. So, 2 cans will be good

@elverlfully5460 9 месяцев назад

@@maggieherroncake thank you 🙏🏾

@elverlfully5460 9 месяцев назад

@@maggieherroncake && I can color with gel icing? Thank you

@maggieherroncake 8 месяцев назад

@@elverlfully5460 yes, gel food coloring is perfect and what I always recommend. The liquid one McCormick from grocery store is too liquidy and will change consistency too much.

@elverlfully5460 8 месяцев назад

@@maggieherroncake thank you so much