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Hope you like it!

Hi there! In South Africa we can buy a ready-made caramel in a tin called Caramel Treat. If this is not available, you can use a thick ready-made caramel or dulce de leche :)

Thank you! Hope you give them a try!

Hi there! Yes, you can freeze the buttercream for up to 3 months however you will need to re-whip it before using

If it is a cool day then you can keep the cake on the counter, but otherwise it is best to store the cake in the fridge

Yay that’s what I was going for 😂

You’re welcome, thanks for following!

You are so welcome 😊

I haven’t tried this flavour but I would add a few drops of mint flavour or essence to the buttercream.

It’s my pleasure!

Hi there, here is a recipe for a white chocolate version: thesweetrebellion.co.za/white-chocolate-mousse-domes-with-raspberry-gel-pistachio-sponge-and-a-red-mirror-glaze/

Hi there. I think that Ermine buttercream is less sweet and more similar to a whipped cream than this

Yes you can store this buttercream in the fridge for up to a week, but you’ll need to whip it again before using

Hi there! Yes, you can freeze the buttercream for up to 3 months however you will need to re-whip it before using

Thank you 😃

You could use Dulce de Leche 👌

this is my question also?

Yes, absolutely 👍

Yes it can refrigerated afterwards 👍

Most welcome 😊

Hi there. It is quite rare to get Salmonella from eating raw eggs as they are washed and sanitized during processing. However if you are at all concerned you can buy pasteurised eggs, or even pasteurise them yourself!

Please do! I just know you’re gonna love them 😃

Yes I tried that but I found it tasted too much like butter and wasn’t sweet enough!

Hi! This is tinned caramel. You can make as me your own by boiling condensed milk. Or use any other thick salted caramel (not salted caramel sauce). I would say it is as stable as American buttercream - good for piping and layer cakes but not very heat stable. recipeswithlove.co.za/products/caramel-treat

ah thanks.we do have already store bought caramel sweetened condensed milk so i will ty that @@thesweetrebelliontv

​@thesweetrebelliontv hi Is it possible to add a stabilizer to assist with warmer days?

That’s also a great combo 😋

Hi there! Yes you can halve the recipe but then you’ll need 1.5 eggs 🫤. If I want a smaller cake I normally make 2/3rds of the recipe 👍. It works great for cupcakes too!

Thank you! The chocolate one is so yum. I think you’ll love it!

You are so welcome! Would love your feedback if you try the recipe :)

What unit of measure would you prefer, I’ll convert it for you?

Google it

Hi there, thanks for watching! Yes, you can add full fat cream cheese at room temperature (250g butter, 100g cream cheese, 190g condensed milk, 5ml vanilla). Whip the butter and cream cheese each separately first, then beat together before adding the condensed milk 😃

You're welcome 😊

Thanks for watching! 😊

It’s just slightly more, 2 sticks plus 2 tablespoons of butter 🧈

I haven’t tried it with margarine, but I’d say you could substitute up to half of the butter at the most. More than that and it will affect the flavour! Good luck and let me know how it works out :)

I try to cover everything so that the recipe works out well for you!

I would say it’s as stable as American buttercream. It holds its shaped when piped, but is not very heat stable

Thank you! Hope you enjoy ☺️

Sweetened condensed milk :)

Important to specify!

I haven’t tried it myself but I have come across other recipes that replace half the butter with shortening. If you try it I’d love to know how it turns out!

Yes, I would say it is equal in stability to American Buttercream. It pipes and holds beautifully but is not very heat-stable

❤️😃❤️

Thank you!

Oh yay, lucky you! The perfect treat with a cup of coffee ☕️. Thanks for subscribing ❤️🙏

Thank you so much 😊

You’re welcome 😊. Send me a pic 😃

Hi there, it’s in the caption if you scroll down :)

Hi!

I haven’t tried that, will give it a go

I like to control how much salt I add - using salted butter in buttercream ends up just a bit too salty for my taste!

​@@thesweetrebelliontvcan I use margarine instead of butter

Because each brand of salted butter has different amounts of salt in it, doing it this way lets you control the amount of salt you put into your recipe