Видео

Reverse creaming results in a cake with a fine, tight and velvety crumb. These cakes tend to be more dense, not gummy, and tender. I personally use butter and oil as fat instead of butter only

Late reply ako sa comment pero havey talaga. For me lahat ng klase cake pwede maging moist depende kung pano execute.

Always welcome

Replacing solid butter with liquid oil in a recipe is not that simple. Butter has water, which evaporates during baking. That means you need to make adjustments to the ingredient ratios of your recipes by trial and error.

Thank you so much chef ❤️

Replacing butter with shortening or margarine is possible but keep in mind that this will alter the flavor, color and texture. Shortening has no water and flavor, while margarine contains more water than butter and inferior in flavor.

This works for butter-based cakes. For recipes using oil, the one-step method is better.

This method works for butter-based cakes using solid fat. For oil-based recipes, the one-step method is preferred. Oil doesn’t have the same ability as butter to trap air bubbles in the mixture. I suggest to use a recipe that uses creaming method and substitute with reverse creaming method to get these results.

@@jamieguardinocakedesign thank you chef for replying. I want to learn from you ❤️

You can sub water however, keep in mind that milk contains fat. Using milk results in a richer and softer end product. The protein in milk also contributes to crumb texture. If you use water, you might end up with a less tasty, drier cake but there are ways to fix that by adjusting the recipe. You can give it a try.

Hi! Sorry I just saw this. You can check on the packaging and also on the company website they have a full description of each product.

These quantities are for demo only, you can always adjust the ratios based on how much you need. I don’t make buttercream in small batches, I usually make a large batch every two weeks good for several cakes. It also depends on the size of your rosettes and what tip you’re using so I can’t really give you an exact amount.

@@jamieguardinocakedesign Thank you Chef =)

If you mean pure vanilla extract, Neilsen-Massey or if I want to see some seeds, I use vanilla paste from Sonlie. You can also make your own extract with vanilla pods and vodka.

❤️

I’ve tried all butter brands, they all work fine as long as you use pure butter. Just avoid butter spreads, butter compounds, and other butter substitutes, it would be hard to make them work in our climate.

My pleasure!!

Hi, the brand I usually use is Flechard, especially if I’m making piped flowers. However, any butter brand can work, you might have to adjust the ratios depending on the brand. I tend to need more butter when I use Anchor or Magnolia and less with Flechard, because it has a higher butterfat content.

The brand I use is Flechard Beurre Deux. Many European style butters have higher fat than the other brands. However, I’ve Anchor, Magnolia and Arla butters on all my buttercream recipes and they work fine, I just add a little more. Since Flechard has 82% fat, I use 20% less than what I usually need. Please make sure you’re using pure butter, not margarine or butter blend as those melt easily because of high water content and contain no or little butterfat.

I’m a beginner , you’re saying 1 part egg whites and 4 parts butter & sugar so would that be 1 cup egg whites and 4 cups sugar & butter? How much icing will that make?

The ratios are adjustable, the weights here are just examples. You can scale the formula up or down depending on how much you need for the size of your cake. It won’t be accurate for me to give an exact answer because my cakes are taller than others, and my fillings thicker too. I also use thinner outer coatings on my cakes. Best way is for you to try it on your cake.

@@jamieguardinocakedesign im planning to fill and cover a 8x3 cake. Will this be enough? Will try the recipe tomorrow☺️

@@liijoann It’s more than enough for an 8x3.

@@jamieguardinocakedesign okay, thank you so much chef❤️

It’s not about the time but the temperature, until it reaches 140-160F to pasteurize.

Gel colors like Americolor/Sugarflair or oil-based colors like Colour Mill works well with any buttercream. Avoid using liquid colors.

Will try to post more videos here, thanks for watching!

@@jamieguardinocakedesign yey! Thanks, Chef! Tried different whipped cream frosting para may iba pang pag pilian pero mas okay po talaga buttercream. 🥰