I finally made this icing… I have to say, it is perfect! So easy, and I no longer have to use egg whites like a traditional Swiss or Italian meringue icing. As the baker in the family, I make fancy cakes for everyone for all occasions, and since I am not a fan of the overly-sweet American style buttercream, I am thrilled to have this recipe. Thank you so much!
I often make traditional Swiss Meringue or Italian Meringue icings. They are time consuming and take up a lot of eggs and sugar. The recipes I use are similar in that you use butter and shortening. This looks perfect with far less ingredients. I will definitely try this one!
Hi..hope you see this.can i use this to fill and frost a 4layer cake and use fondant decorations??will it be too soft in sides of cake or its like buttercream?
Tnx po for sharing your recipe. Beautiful ♥️. Kaya lang po medu pricy ang crisco. Dagdag expenses din. Di pati makaintindi ang ibang customers na mahilig sa mura pero gusto satisfying. Kailangan sa kanila ung affordable ingredients lang yet stable pa din. I used any vegetable shortening as long as po na bagong bago. The outcome is still perfect po. Pero wubukan ko din yang crisco brand para sa mga rich customers ko 😁.
I TINY drop of any purple gel food coloring. Use a toothpick . The purple counteracts the yellow in the butter. This step in addition to whipping butter extra long will yield a much whiter buttercream.
Hey! 🙋🏻♀️🇷🇺I'm from Russia and I have a lot of familiar confectioners, So, I give you a recipe for a dense and stable cream, which is used by many confectioners in Russia: •400g cottage cheese (cream cheese) •100g of butter (82.5% fat content) •80g sifted powdered sugar Its moderately sweet cream, but perfectly delicious!! Just try Also, you can make cream for the layer of the cake, not the outer coating of the cake! •300g cottage cheese •150g whipping cream (33-35%) •70g powdered sugar. All ingredients should be very cold. Beat cream cheese with powdered sugar at medium speed of the mixer until smooth and homogeneous (do not stir for too long), leave aside. We take the whipping cream and whisk in a separate bowl until soft peaks, there is no need to whisk the cream tightly, because we will add cream to the mixed cream cheese and powder, and whisk everything together at low speed. It is important not to overdo it, because the cream may begin to delaminate. Good luck !❤
Thank God I found your channel. I will try this recipe since making IMBC or SMBC is time consuming and not really stable. I live in, Jakarta, Indonesia where the temperature is similar with Philippines. Thank you so much 🙏🏼
hello! I have made this and for some reason the frosting was soft. I did add the butter at room temperature. My swirl roses did not hold up. I want to try this again for an cake that will be outside. What am I doing wrong? or is it supposed to be this soft?
Hi. I made this frosting a few times and each time it was a hit! Thank you very much for sharing this wonderful recipe. My only question is how long can this frosting be kept out in room temperature? Thank you once again.
Can you give any alternatives to veg shortening or what it may be named? I am in Cambodia and can't seem to find anything like this? I've been trying to find the ultimate high humidity Buttercream recipe thankyou
Can you make video on how to make piping buttercream flowers in a easiest way pls thank you 😊 🙏 I really like all of your videos, looking forward for some more to watch 🤗💕
Hello. Recipe is good for covering 6x4 cake only or 24 pcs cupcakes. I suggest you double the recipe. It's always good to have extra. Storage details in the description box. ❤️
Love the video. 1) can you smooth it on a cake. 2) from other comments it’s not super sweet like American buttercream, can you add additional chilled condensed milk? Than you
Hi! so the cup conversion is butter: 1.58 cups = 1 1/2 cup + 1 condensed milk: roughly 3/4 cup or 1 1/4 cup depending on sweetness preference shortening: roughly 3/4 cup but i would recommend using grams to get exact measurements as it can get messed up in conversion!
Hello Donna ❤️❤️ I'm Sheena from CEBU po, mas active po ako SA FB po ninyu 😍😍 cguro po mga 1 yr na din po mahigit ako nka follow SA inyu ..nag start po ang pandemic nun nag Start ako mag bake dito po ako nag start at natutong mag bake at Ito po SA money cake Ito po Yung ginaya KO... Sana po ma'am donna isa po ako SA mabiyayaan Ng pa giftaway nyo po malaking tulong po saakin Yan as a homebaker kulang talaga po SA gamit eh... Maraming salamat p 😍😍
Just made this - its a game changer. Can I please ask can it be frozen and then used as a later date? And what if I want chocolate buttercream? What do I add?
Thanks you so much ❤️ Actually po nakatikim na ko ng cupcakes nyo. Unicorn themed siya na cake with cupcakes. Nung birthday po ng anak ng kumare ko. That's why I wanted to learn your recipe coz' it taste so good!!! 😭🥺
I watched another butter cream tutorial and she said some of us wasn't blessed with cold hands. She advised to dip your hand in cold water when you're pipping, and I always do that because my hands are always hot to the point that even whipped frosting melts.
Reuploaded this because I just noticed that the old video was cut due to music copyright.
Pwede po ba golden crown butter compound?
Does it hold in hot weather or outdoor setup? The sweetness? Planning to make.
I finally made this icing… I have to say, it is perfect! So easy, and I no longer have to use egg whites like a traditional Swiss or Italian meringue icing. As the baker in the family, I make fancy cakes for everyone for all occasions, and since I am not a fan of the overly-sweet American style buttercream, I am thrilled to have this recipe. Thank you so much!
Thank tou for sharing, I’m so happy to hear that! Comment like yours inspire me in creating more video recipes. Happy baking! ❤️
I often make traditional Swiss Meringue or Italian Meringue icings. They are time consuming and take up a lot of eggs and sugar. The recipes I use are similar in that you use butter and shortening. This looks perfect with far less ingredients. I will definitely try this one!
Same here !!
Finally an honest recipe. Thanks
Hi, can we pipe flowers with this buttercream? Does it hold the shape and yet won't melt it away? Thanks in advance.😊
Hi..hope you see this.can i use this to fill and frost a 4layer cake and use fondant decorations??will it be too soft in sides of cake or its like buttercream?
wondering if using butter-flavored Crisco would make a difference?
If I were to use icing sugar in place of the chilled condensed milk, how many grams will I use
Tnx po for sharing your recipe. Beautiful ♥️. Kaya lang po medu pricy ang crisco. Dagdag expenses din. Di pati makaintindi ang ibang customers na mahilig sa mura pero gusto satisfying. Kailangan sa kanila ung affordable ingredients lang yet stable pa din. I used any vegetable shortening as long as po na bagong bago. The outcome is still perfect po. Pero wubukan ko din yang crisco brand para sa mga rich customers ko 😁.
Hi can i use butter only..no shortenning..thanks
Hello,what is the temperature of the butter and shortening?
will sugar be better option for stability since it’s not liquid like condensed milk?
Thank you so much for the wonderful recipe , after piping how long can we leave it in room temperature ? A day will be ok ?
How can you get a white color? By adding whitener or is there some other way?
Purple food color
I TINY drop of any purple gel food coloring. Use a toothpick . The purple counteracts the yellow in the butter. This step in addition to whipping butter extra long will yield a much whiter buttercream.
Hey! 🙋🏻♀️🇷🇺I'm from Russia and I have a lot of familiar confectioners,
So, I give you a recipe for a dense and stable cream, which is used by many confectioners in Russia:
•400g cottage cheese (cream cheese)
•100g of butter (82.5% fat content)
•80g sifted powdered sugar
Its moderately sweet cream, but perfectly delicious!!
Just try
Also, you can make cream for the layer of the cake, not the outer coating of the cake!
•300g cottage cheese
•150g whipping cream (33-35%)
•70g powdered sugar.
All ingredients should be very cold. Beat cream cheese with powdered sugar at medium speed of the mixer until smooth and homogeneous (do not stir for too long), leave aside.
We take the whipping cream and whisk in a separate bowl until soft peaks, there is no need to whisk the cream tightly, because we will add cream to the mixed cream cheese and powder, and whisk everything together at low speed.
It is important not to overdo it, because the cream may begin to delaminate.
Good luck !❤
Your recipes only calls for colder climate. It will not work in Philippines which is a hot and humid country
@@Meakamea What do you mean? Are you saying that a cake with a similar cream can melt in the heat?
yes@@tatyana6483
I believe that's exactly what she's saying, and I would have to think she is right. The hot weather really affects the stability of the frosting.
If I wanted to flavor it with coffee creamer could I? Or will it not come out so well.
Will this work with margarine if it’s used instead of butter?
Thank God I found your channel. I will try this recipe since making IMBC or SMBC is time consuming and not really stable. I live in, Jakarta, Indonesia where the temperature is similar with Philippines.
Thank you so much 🙏🏼
Does it not deflate after a while without putting inside a fridge
Thoroughly impressed! Can’t wait to try this recipe!!!!
Would condensed coconut milk work as well?
Is there a way to thin it out?
Can you replace the regular condensed milk, with one of the other variety on condensed milk, such as chocolate or Ube?
How does this withstand in the heat? Will it melt
I made it for a few times so easy tast perfect but it was not stay soft. What am I did wrong?
This butter cream worth in hot weather ?
how would you make a chocolate version of this?
hello! I have made this and for some reason the frosting was soft. I did add the butter at room temperature. My swirl roses did not hold up. I want to try this again for an cake that will be outside. What am I doing wrong? or is it supposed to be this soft?
Wtats the Crisco in EU, please? We dont have it.
Can this buttercream be use to garnish wedding cake at room temperature
Can i mix it with cream cheese?
Hi. I made this frosting a few times and each time it was a hit! Thank you very much for sharing this wonderful recipe. My only question is how long can this frosting be kept out in room temperature? Thank you once again.
Madam so much grateful for this video you shared...gow about for the excess icing...can i used it in the other day...basta na ref lng pwd paba
Hi Zubeida is my name from SA.
Thanks a million the cream is delicious and so easy to make.
What can u add to make it a Bar one chocolate cream.
Can anyone tell me what is Crisco vega ? I really need to learn butter cream thanks
Pwede po bang whippit ang gamitin instead of cisco?
Salamat po ma'am big help for small bakers like me ❤
How many measurement your shortening
With this recipe, how many 6x4 I can cover if I'm gonna make bento cake (just to cover not included the designs)
Miss Donna, anong pwde mong i recommend na video mo kc first time kung gagawa ng icing for cake na masarap na at affordable siya.
Hi! What is the best way to store this buttercream? I can’t wait to try it!!
Pwede po ba to pang frosting sa fondant cakes?
Hi, any tips if hand mixer lang ang meron? Thank you. 😊
Hi pwede na po ba mag add dito ng cocoa para sa butter cream?
Can you give any alternatives to veg shortening or what it may be named? I am in Cambodia and can't seem to find anything like this? I've been trying to find the ultimate high humidity Buttercream recipe thankyou
You can use ordinary unsalted butter instead of the shortening
Good day po Mam,pwede po ba spray ang gagawin kung pag color,black po kasi gagamitin ko,tnx
Nagmomoist po ba pagnacolor na?
Like me i have no mixer.?
How sweet is the icing ?
Not sweet at all, I was surprised.
Hello po ate pano Po Pag walang vegetable shortening ano po pwede ipalit???
Hi! Inde po ba matamis ang ginamit mo pong butter dito?
Pwede po handmixer?
Gonna try this today. Hopefully it stands in this heat
Is it stable?
@@Nataliesimmons1868 it was soft not mushy and held up well.
I saw condensed milk and butter.. But I'm not sure about the other..
eto po ba yung pagka nilagay sa ref kapagka nasa cake na tumitigas po?
Pwede poba gamitin yung Lard, isubtitute po sa Crisco?
So if I wanted chocolate flavor when would I add the chocolate powder
Together with the condensed milk.
Thank you so much
Pag po llgyan ng blue color ok lng ba gel food color? Please reply
Can you make video on how to make piping buttercream flowers in a easiest way pls thank you 😊 🙏 I really like all of your videos, looking forward for some more to watch 🤗💕
Good day sis, ano gamit MO frosting sa cake. Aside sa condense milk, yan kasi hinagamit ko at Whippit
Pwedi po bang gamitin Ang Magnolia Dari Cream spreadable instead of butter . Mali po Kasi Ang nabili. Thank you
ilang 3oz cupcakes po ang kayang icover?
Hi, is this recipe enough to cover and decorate a 8 inch cake? Thanks
Hello. Recipe is good for covering 6x4 cake only or 24 pcs cupcakes. I suggest you double the recipe. It's always good to have extra. Storage details in the description box. ❤️
what veg shortening can i substitute for crisco maam
Solid coconut oil.
Pwede po bang kahit hindi chilled yung condensed?
Which is better po for buttercream na food gel? Peotraco or Chef Master?
Love the video. 1) can you smooth it on a cake. 2) from other comments it’s not super sweet like American buttercream, can you add additional chilled condensed milk? Than you
pd po b ung dari cream? or magnolia po?
Kaya po ba nito ang humid condition, or mas stable ba sya sa whipped cream?
Any kind of shortening po ba ok lang po gamitin?
Can u pls use cup measurement revipe plz alot people dont use gram
google can help you there! Just try it, you won't regret it!
Saan Po pwedeng maka Ng ganihang pepping
Hello po. Pwede po ba yung ibang vegetable shortening? Kung wala pong crisco? Salamat po.
Yung shortening po room temp lang po ba?
Hello! What is the measurements converted into cups
Hi! so the cup conversion is
butter: 1.58 cups = 1 1/2 cup + 1
condensed milk: roughly 3/4 cup or 1 1/4 cup depending on sweetness preference
shortening: roughly 3/4 cup
but i would recommend using grams to get exact measurements as it can get messed up in conversion!
@@jeelyjeemin 1 1/2 Cups butter + what?
Pag wala pong vegetable shortening ma'am ano pong pwedeng substitute?
Where do I find the recipe for this icing it looks amazing?
This is the recipe
Is this buttercream as sweet as American Buttercream, or is the sweetness more like Swiss Merengue Buttercream? BTW, great tutorial!
hi is the brand buttercup advisable to use as butter for making this buttercream? thanks😅
Hello po. Stable pa din po ba kahit sobrang init ng panahon?
This is an excellent recepie I prefer it to the American butter cream recepie..
Is it okay if I'm going to use is just an electric hand mixer?? Thanks for your response.
Yes. Just follow the same instructions in the video. 👍
Which nozzle tip have you used to make these flowers?
Vegetable shortening and lard iisa lng po ba un?
Hello Donna ❤️❤️
I'm Sheena from CEBU po, mas active po ako SA FB po ninyu 😍😍 cguro po mga 1 yr na din po mahigit ako nka follow SA inyu ..nag start po ang pandemic nun nag Start ako mag bake dito po ako nag start at natutong mag bake at Ito po SA money cake Ito po Yung ginaya KO... Sana po ma'am donna isa po ako SA mabiyayaan Ng pa giftaway nyo po malaking tulong po saakin Yan as a homebaker kulang talaga po SA gamit eh... Maraming salamat p 😍😍
Maam anong brand po ng butter?
How sweet is this icing? Looks beautiful!
If you compare it to the overly sweet American buttercream, it's not very sweet at all. I think it's perfect.
This is not sweet at all, the butter is the most I can taste but it's delicious and easy.
Mam kung may tira,,ilan arw ang shelflife thank you
Hello. Nasa description box po complete storage details. You're welcome po ❤️
What happens if condensed milk is not chilled ??
You will end up with a soupy buttercream.
Pwede po ba mafreeze ang buttercream na ginawa nang roses? Gusto ko sana siyang gawin before ng cake..haha
Panu po kaya maconvert yung grams into a cup??
Hi mam..can i use liquid food coloring? D po b mkaka affect s consistency?
Okay lang po ba kung maglalagay ng food color sa icing na ito po salamat po😚
Is there any condensed milk taste?
I can taste the butter the most
Just made this - its a game changer. Can I please ask can it be frozen and then used as a later date? And what if I want chocolate buttercream? What do I add?
Add melted chocolate into it
Would you happen to know the measurements in cup form? 🙈
Is it okay if I use the electric hand mixer only? Thank you.
Yes. Just follow the same instructions in the video. 👍
Thanks you so much ❤️ Actually po nakatikim na ko ng cupcakes nyo. Unicorn themed siya na cake with cupcakes. Nung birthday po ng anak ng kumare ko. That's why I wanted to learn your recipe coz' it taste so good!!! 😭🥺
Mine is liquidy. What do I do? 😒
New subscriber here .. newbie sa pgbake😍
Pls what is the name of the unsalted butter
She used queensland
Hello what else is a good substitute for crisco?
I made this one but it still melting whenever i try to make flowers...😔
I watched another butter cream tutorial and she said some of us wasn't blessed with cold hands. She advised to dip your hand in cold water when you're pipping, and I always do that because my hands are always hot to the point that even whipped frosting melts.
Hindi po ba sya nagmemelt agad? Which is better gamitin? Condensed milk or powdered sugar?