Это видео недоступно.
Сожалеем об этом.
How to Make Super Black Vanilla Buttercream, Frosting(no cocoa needed) ** look in description
HTML-код
- Опубликовано: 21 янв 2021
- 230g unsalted softened butter
500g icing sugar
2-3 tbsp boiling water
1/2 to 1 tsp sugarflair black extra
www.amazon.co....
REVISED VERSION COMING SOON XXX
Audio: www.bensound.com
Instagram: / jjsbakerhouse
Facebook: jjsbakerhouse/
Btw I forgot to mention that you are so the best for a tutorial as you give us every single method from start to finish and that's amazing because no one else can be bothered to!!! And I'm so happy I found you and I'll never bother to follow or go by anyone's guide again just yours 👍👍👍🙏🙏😘😘😘😘😘
Thank you so much, that really is so kind xxxx
followed your instructions exactly and my buttercream stayed gray.....what do I do?
This is a super helpful technique, I also always find hot pink to be bitter when using too much. Glad to have an option that doesn’t require cocoa powder for achieving black, can’t wait to give this a try! Thank you ❤
Tried and followed exactly, turned great. Thank you for sharing. I love the tutorial .
I'm blown away! Thanks for the tip
From Chelsea's FB group
Oh thank you so much, its a brilliant group I love it. 😍😍😍
I love how dark this is! Will definitely give it a go! Thankyou
No problem at all xxx
Thanks for helping me with this tutorial because i was struggling to get this black colour
Thank you so much for the tips! Will definitely try for black and red. Sending love from the Caribbean 😊
Thank you so much. Hello to you xx
Hi Alyssa. Did you try it and if so, did it work?
I am so glad I found you. YOU ROCK!!! Thank You for sharing your knowledge
Thank you so much. I'm going to try this for my sons birthday cake. I'm so glad I found your channel
Thats lovely, thank you xx
My buttercream looks grainy but it's not as thick as yours even after about 4hrs in fridge
I've put it in the fridge for the night hopefully tomorrow it will be black ...
I found you on FB too. Great tutorial, thank you!!
Brilliant, thank you so much 💕
Where have you been all my life! 🥰
Here from the fb group ❤ very nice video 👏
Thank you 💞 😊
Love it going to try this for an among us Birthday cake for my 8 year old. Much more accessible than using black cocoa! Thank you
Will this reduce the “stained mouth” amount when eating?
Came from Facebook group and I’ve never seen a more helpful video!! Hoping this will work for my navy buttercream next week 🤞🏼
That is so kind, thank you so much and it will work xx
I did it worked but with a lot more of black color and i used the same color like in video.
Ok so I'm following all your steps, I've chopped up my unsalted block butter and I've put in my sugar flair extra black food colour, popped it in micro, it was like the micro was burning the black food colour instantly, anyway its all melted now but mine is not black, the liquid is grey, still going to follow steps until completion but first step seems to have gone wrong
Wow fantastic video. Definitely will be trying this. Just subscribed to you channel. Can from Facebook
Aww brilliant, thank you so much xx
Love all your tutorials, they’re so informative. Thank you xx
Thank you so much xx
@@jinnyscakes ❤️
Thank you for this! As a grown up goth kid I love black but felt I couldn't use it in baking
Aww brilliant im so pleased I was able to help xxx
This seems like a very good method instead of microwaving my buttercream once I’ve already colored it. I am curious to know if this same method would work with half butter/half shortening? I live in a very humid state and using half and half instead of all butter helps keeps the shape of my buttercream.
You can but it wont taste as good!! Make sure you melt all the butter/shortening xx
I love this; please can we use hot milk or heavy cream instead of hot water?
you can use it but it will change the recipe up and the lifespan
Would other hard to achieve colors like red, maybe royal blue?
Hi again, as usual, thankyou so much for your videso! I watch and rewatch so many times! haha. Right, question plz, I make my choc buttercream with butter and chocolate. Would i use the colour with the melted choc or would i still need to melt the butter dya think? Any advice would be much appreciated! Thankyou so much in advance! xoxo
I did your recipe my butter was separate from the color and was liquid under the butter after thake the butter out ofy refrigerator and before to mix with the sigar I don't know what happened if this change the final result
I use gel color
That's due to the fact you didn't keep stirring the melted butter to combine it after melting. You can remelt and do it again keep stirring x
Thanks for sharing👍. Will defo be trying this 😃
Brilliant thank you 😊
Came from the FB group 😍
Thank you 💞
I don’t use butter in my icing, will this work to add to high ratio shortening?
@@ruthanndivers1286 I’m not sure but I would imagine, it’s the heating of the paste that is what is needed. It all depends how shortening fairs in the microwave being heated and how it comes back to form. But theoretically it should x
Fabulous Video. I will definitely use this method as I have a two tiered cake coming up. I wanted to ask have you used this method when making chocolate buttercream? My customer asked for a chocolate flavored buttercream but wants the color to be black. Thanks for any help.
Can I use sugar flair midnight black as well for this trick
Would love to know also
Hi could this method be used for any other brand of black gel color?
Unfortunately I am yet to find an alternative but I will keep trying. I have heard americolor works but I’m waiting to get some xx
Wow! Thank you for this. Great tips.
No problem at all xx
Can I make this in advance and leave it in the fridge? If so, how do I get to be soft and pipe-able if it’s hardened in the fridge? Thanks!
Yes you can. Just take it out an hour before it’s needed x
@@jinnyscakes Thank you x
Mine is a bit runny, I’ve left it on the side for the colour to deepen. Any ideas why it’s not as stiff as yours?
Will this make your teeth, lips,etc black
Can i freeze any buttercream, I didn't know you could. Thanks for not doing sped up tuturiols we learn a lot faster
Yes you can freeze for upto 3 months. Xxxxx
@@jinnyscakes thank you for replying that's great to know..
Can I use a hand held mixer? I am an amateur and don't have the machine ☺️
Thanks for this very helpful tutorial!
No problem at all xx
THANK YOU I DEFINATELY TRY THIS , NEW SUBCRIBER. STAY BLESSED
Brilliant, thank you so much. Any questions just ask xx
Great tutorial! I LOVE your accent!
🤣🤣🤣🤣thank you, I think I sound awful 🤣🤣
@@jinnyscakes LOL!!! You don't!
Thank you so much✨ new subscriber from the FB group 👋
Thank you so much xx
If I made a week in advance, Would I complete all stages then put in freezer and only need to put in microwave again once out freezer and defrosted in fridge? Thanks
You could do this but you would need to let it come back up to temperature and I would manually stir it back up. If you want to use the mixer the air will lighten it again, so do this the day before so that the colour has time to return again. If this makes sense. This is what I would do, but I haven't put this in the freezer so I couldn't guarantee xxxx
Do you think these measurements will be enough to cover a 3 layer cake
Sounds silly but would this work over a double boiler? I don’t have a microwave x
I don't see why not. Its just generating the heat, it will be fine xx
@@jinnyscakes thank you xx
Will this work for all colours ? This is amazing btw 😍
Yes it will. Thank you so much xx
I love all your methods! I follow you on IG too, love you guys! ❤
Mine is quite navy blue - any ideas on what happened or how to fix next time?
Food it smoke to begin with for the first 15 secs…. It should develop x
Thank you! Very helpful ❤
thank you need this for a few weeks time
Oh brilliant, so happy to help 😀
I have set my butter in the freezer and it’s separated completely and has a black liquid at the bottom and seems like a lot of it any suggestions!?
This is normal, if you didn’t stir it to stop it separating. Take the hard top off reheat it and then stir it back into the black it will be fine x
Any other probs just ask x
Can u use this method to get good colours in general like green/blue/yellow or is this just for a black buttericing
Hi! I love the video, I’ve tried it but mine seems to be going a little bit soupy/split. Could you give any tips to help me avoid it? Thank you
1. Did you stir the butter after microwaving it to mix in the split butter. The temperature of the butter makes the butter change structure and will split. You need to manually mix this back in together.
2. Was your butter back to a semi solid state before you whipped it and added the icing sugar.
3. Did you use proper butter, margarine will not work with buttercream.
Do any of these help you xx
@@jinnyscakes yeah these steps were fine on my side it was going really well until I was close to the end 😭 I think maybe I over beat it and maybe it’s just air bubbles that I need to sort out x
Can you leave the melted butter and colouring to develope overnight before mixing up your buttercream. Thanks xx
When you have melted the butter with the colour, the heat has made it develop it can’t get darker. You can leave it overnight but once icing sugar has been added the air will force the colour to drop and you will then have to wait for it to return xx
Great question! I'll definitely try that.
Fab tutorial! So would you say you used 3/4 tsp of colouring in all?
Thanks you x no I only added that little more as it was stuck in the spoon and I was too lazy to get another spoon to get it out lol. I hope this helps 😍😍
Hi great video ! Do you have a recipe for a Black mirror glaze please ?
I’m playing at the moment xx
@@jinnyscakes I have seen a video of a cake I want to make on RUclips. It uses a Black Mirror Glaze which looks like thick tar !
Hi there! Thanks for this tutorial, I will be trying this this week! Can I use this method also with cream cheese frosting ? Thank you! :)
Yes once the butter is coloured it can be used as usual x
Hi, thanks for this. Would you use the same concept for other colours as well?
Thanks, that was fantastic!
At the moment I only have a hand mixer so can only work with condensed milk frosting(Russian buttercream). How would your method be done for this type of buttercream? Thank you in advance ❤
The same process will work for this.
Brilliant, can you do the same for the red extra too? xx
Yes definitely xxx
Thankyou so much. Xxx
❤
Would this work with Flora Plant Butter?
Genius thank you so much x
No problem at all ❤️❤️❤️
Hi Jinny. My buttercream split when I started adding the hot water. I was left with a black but very separated, grainy buttercream. How do I fix this?
What colouring were you using x
Can you yes americolour or chefmaster black for this?
I have not tried these brands I am afraid xx
Mine looks like the black is separated from the yellow butter... how do I get it to not separate? Xx
Stir it in, you may need to warm it slightly. Stiring it frequently as it seperates, in the future will prevent this happening. The mixer will also combine it. I hope this helps x
@@jinnyscakes yeah, I just kept stirring just thought I must have done something wrong. Thank you! Xx
Not at all xxx
This is great...could you trade boiling water for hot milk?
I haven't tried this, the structure of the butter has changed due to melting so I'm not sure how it will react with the milk. Sorry x
Do you use salted or unsalted butter? love your youtube videos. Great instructions always.
I usually use unsalted, but if its for someone that doesn't want it too sweet I do half and half. I find full salted leaves a salty taste. Thank you xx
old comment ik but my 50c is that it's always best to use unsalted butter and then add in salt yourself. u should always use salt in anything sweet so it's not sickly, and this way you can control the amount of salt in it to your own taste
thanks for the tip! just what I needed... Question: can I use this technique with a navy blue color?? TIA
Yes definitely xx
@@jinnyscakes super! thank you so much
@@amaersk no problem xx
Will this method work on other challenging colors like red?
Yes, I also have a tutorial for the red on my channel xx
Thank-you Very much for your lovely tutorials 💕 Can I ask if you can do this with every frosting please as I don't like ABC? xx
Thanks for reaching out! I have a recipe for Black Swiss Meringue Buttercream on my channel🥰
@@jinnyscakes Thank-you so much 🥰
Thank you 😊
No problem at all 💞
Does this method work with other dark colours like red/purple?
Yes absolutely 💯
Would this work with cream cheese?
Thank you so much!
Hi, new subscriber from Facebook ❤️
Hi, thank you 💕
does this method stain your teeth/mouth black?
Now isn't that always the ultimate question. Unfortunately using black this will always happen, I wish I did have a solution for it but I don't 🤨 I have used the smallest amount that I can so it won't be as harsh. It always reminds me of those sweets I used to have as a child that would coat my tongue 🤣🤣😍😍
Thank you so much for this tutorial. I've watched it over a few times. Last night I tried it, this morning my buttercream is still just a icky grey colour 😩 any ideas where I've gone wrong?
I have the same situation😟. My customer waiting for black cake ... and I dont know what to do now 😨
Did you get any help after this comment? I've made it and my icing is still just dark grey🥺 any solution?
What size are your kitchen aids, your bowls look very large. And love the tutorial
Thank you so much.. its the artisan mixer xx
Can I do this with shortening?
Hi, mines still quite grey after a couple of hours? Shall I just leave it still or has something not worked? Thank u
Did you use sugarflair black extra x
@@jinnyscakes yes I did hoping it deepens
Do you want to go onto my face book jjsbakerhouse or Instagram and message me a pic xx
@@jinnyscakes that's so kind but I've just looked again and it's changing! So relieved thank goodness I've left enough time. Thank you
Brilliant, I does take about 4 hours x
How long would this keep in the fridge please Jinny ? Xx
Up to 5 days in the fridge. 3 months in the freezer.
can you do this if you’re making smbc?
I haven't tried with Swiss meringue yet. I will be looking into this one soon xx
Yes you can! I actually pop my bowl of SMBC right in the microwave for 30 seconds to develop the color, then put it back in mixing bowl and paddle it until its cool. The SMBC comes right back to a beautiful satin texture for you.
How many grams of icing sugar please? Thank you
500g xx
Does eating this stain your tongue?
Anything with dark Colouring will do this unfortunately like slush puppies etc xxxx
Will this stain your teeth?
Yes anything with black Colouring will cause this effect xx
I love you so much Rachel, but you have to stop swollowing so much during your video's 😔☺️😩 I truly apologise if its a nervous thing 😫😘😘😘😘😘😘😘 love you ❤️❤️ xxxxxx
It maybe 🤣🤣 oopppss xx
I didn't notice, you're doing nothing wrong, keep being awesome!!
Please ignore that very childish comment... I’d love to see her make a video so we can make obnoxious comments about her. I always find that “kids” that make these sorts of comments are very much lacking in self esteem. Thanks for making this tutorial !! Carry on being awesome!!
@@jinnyscakes I did apologise ma love, I was just saying, and was more or less asking if it was a nervous thing hun that's all 🙏 I didn't want to offend you it's just me being honest 🤦♀️ lol obvs gets me in trouble sometimes :( it doesn't stop me watching your brilliant tutorials though 👍👌 I have every ingredient now for most of your video's so as soon as I'm well enough I'm going to do as much as I can :D do you have a fb page sweet? :) keep up the good work and stay safe 🙏🙏❤️ xxx
@@jacquelinedupre3256 oh dear :/
I don't understand the connection between a black iced cake and a vintage theme. A cake with black icing would have never been made during any “vintage” period. Especially throughout the 1900s.
I see your thinking x