How to Make Buttercream Frosting | Wilton
HTML-код
- Опубликовано: 25 авг 2024
- Stay Sweet, SUBSCRIBE: s.wilton.com/10...
Learn how to make the perfect buttercream frosting! The traditional choice for flavor and versatility, this buttercream frosting recipe is soft and spreadable. This Wilton buttercream frosting recipe is perfect to use for icing cakes, piping borders, writing and making flowers.
Note: This recipe is for stiff consistency buttercream, which is excellent for piping decorations like flowers. However, it will need to be thinned for icing cakes and borders.
Get the printable buttercream recipe here: bit.ly/Butterc...
SPANISH VERSION - Cómo hacer glaseado de mantequilla: bit.ly/2ttDnsc
INGREDIENTS:
1 teaspoon pure vanilla extract
½ cup solid vegetable shortening
½ cup (1 stick) butter or margarine, softened
4 cups (1 lb.) sifted confectioners’ sugar
2 tablespoons milk or water
TOOLS:
Electric mixer with paddle attachment (or hand mixer with beaters)
Large bowl
Silicone spatula
HELPFUL VIDEOS & ARTICLES:
What is Shortening? bit.ly/2GUk1p0
Buttercream Tips & Tricks: bit.ly/2UZUsuG
Buttercream Icing Consistency: bit.ly/2V4QO2Q
How to Color Icing: bit.ly/2V2L5uu
FOLLOW US:
Facebook: / wilton.cake.decorating
Instagram: / wiltoncakes
Pinterest: / wilton
Twitter: / wiltoncakes
Snapchat: wiltoncakes
Want more tips? Subscribe: s.wilton.com/10... ___________________________________________________
Let’s stay in touch!
SUBSCRIBE TO EMAIL: bit.ly/2We2T6e
I'm glad to see that the RECIPE mentions that the butter is softened, since she doesn't mention that at all in the video. That seems like a very important part of how to make it!
Just an observation, the bright lighting with all the white countertops, walls and mixer makes this video hard on the eyes.
Megan Groom lol
Turn the lighting down on you phone or whatever you are watching this on.
That’s your problem
I agree with Megan. White, white, white without any contrasting color makes it hard on the eyes
I use straight butter, no vegetable shortening. I whip the butter for about 5 minutes and it does turn whiter the longer you beat it. Makes perfect frosting. It's a no fail in my book. Good stuff!
Wonder Woman i think the shortening gives it more structure.
I've only used butter as I really don't care for the mouthfeel that shortening gives frosting!
Kindly may I know Which butter is you are using I mean name of it
@@jayaniwijesekara1861 I typically the Wal-Mart brand, unsalted butter. I love it.
@@headerie thank you so much 🥰
its crazy how much these videos relax me i open them whenever im feeling stressed and instantly i just calm down its wonderful
That’s really sweet to hear.
Good lord
This recipe is great! I made this yesterday for frosting a red velvet cake and it was yummy! Everybody loved the taste😋. Buttercream was stable and it doesn't melt at all🙂 though I live in a tropical country. btw I used only butter.
Where are you from ya? Cos Im from Malaysia and whenever I use the icing sugar it just doesnt melt
This Wilton baking video seems really informative for professional bakers.😊❤😊❤😊❤😊❤.
Love her enthusiasm - watching in 2024
Tried this exactly the way u said n it came out perfect with my hand mixer
There are many buttercream recipes out there but this one remains my favorite from all 🙌
We're so happy to hear that! What was your last bake with buttercream?
Thank wilton i made it and all my family loved it on cupcakes thank you 🎂
Do you use unsalted or salted butter
Hello just wanted to know is this very sweet ?
Is this very sweet?
I swear by this frosting. It's so good and super easy to make. My go to and base recipe :)
She's so informative! Love the video!
I'm finally getting the piping consistency down path! Love this recipe
Thank you for answering all of my questions I’ve been looking for many variations of how to use it and you were very detailed👍🏻
best iceing i ever tasted
We're so happy to hear that!! 💛 💛 💛
Love the buttercream. I don't know why they blow out the footage. I guess they are trying to be trendy but it is hard to see.
AmyLearnsToCook v
AmyLearnsToCook also, they had to get that 10 min watch time lol
Thank you for this video, Robin! Your explanations are really clear and the detail makes it super helpful! I look forward to watching more from you!
I like using high ratio shortening. It's not greasy and is pretty flavorless.
This has been my go to recipe for years! Yum!♡
So happy to hear that! We'd love to see what you've created with it. Use #wiltoncakes and #bakeyourworldhappy when posting your images online :)
cortney rowe can i use imitation vanilla or do i need the pure vanilla? I’m nervous about making this icing as i have never made icing 😬
In my opinion american buttercream is soo sweet i like swiss buttercream more because it is much less sweetie and its texture is much better so i really recommend you to give it a try
Thanks for the tip, Im gonna try this!!
hacker obada ق
Grace Azzo ح
Thanks for the post ma'am, much appreciated for the info and tips I'm sure my mom would love to try out your delicious buttercream frosting. God bless medical student Malaysia.👍🙏😜
Thank You so much wilton I will do this recipe soon
Thank you very good hints and tips! Great job
You can get white BC with butter and shortening. Ive done it plenty of times. You just have to beat it for 8-10 minutes at med-high speed and it will get very light in color.
I do what you do also and it will get bone white. But they are also wanting a stiffness, stability and store time that just butter does not afford.
This was an amazing, informative video. I have learned a lot of this the hard way, and learned some new. I do not put ANY liquid in my buttercream besides 3tsp of extract. Also, my recipe is exactly double hers. Very awesome video.
I'm glad you found it informative. Thank you for watching! -Robin
I found it informative too. I'm a beginner and I made my first buttercream today. it looks great! I will use it tomorrow, hopefully i will be able to make beautiful flowers. thanks wilton!
Thank you so much! These videos are so helpful
thank u this really helps
Sorry but don’t know your name! Could be good that your name is known, Wilton is the business but you make the things
I made your recipe yesterday and wonderful, thank you again saludos
Vegetable shortening in frosting is only if you care more about how it looks than how it tastes. Use butter only. Use plenty of air conditioning in a warm climate. Do a taste test. Eat a spoon of shortening then eat a spoon of butter. Shortening doesn’t melt in the mouth.
Shortening also provides extra stability, but you can absolutely use all butter if you prefer!
Thank you!!!
Can't wait to give this a whirl with my Russian piping tips!
Hello, did you try it for the flowers?
Have you tried it?
Love this recipie its not too sweet!
Is there a less sugary alternative?
Hello there, I wanted to know if I can put a ganache on top of the cake after using this buttercream ? Thanks
Hi! Yes, you can definitely put a ganache on top. Just chill the cake in the fridge after icing with buttercream before you put the ganache. Thanks for watching!
Instead of using 'regular' milk could I use almond or soy milk? Would it affect the consistency, flavor, or structure of the buttercream icing??
It would affect those things as almond/soy milk dont have as much fat.
I use almond milk all the time and I never had any problems with consistency.
Hi could you plz let me know if the shortening changes the taste of the frosting ? Thank you
How many cupcakes will this frost if you are doing a piped swirl?
Very very helpful!!!!
Plz tell, what is the alternative of vegetable shortening?
What if the shortening is not available, what can i use instead?
If you're using an all butter icing, would it be better to freeze before piping?
Is this recipe to sweet cause I have tried multiple and it is always way too sweet for my family to eat
can I reduce the measurement of the powdered sugar? it seems 4cups are so sweet
Is it sweet? Cuz its 4 cups, and my family and I are not into too sweet
Skip the shortening and add extra butter.
pagan22 thanks thanks thanks thanks
pagan22 then it wouldn’t be stabilised buttercream would it?
Is it same with swiss buttercream
Oh also can I put less powder sugar for the consistency to be like lighter and softer.
We haven't tested using less sugar, but would recommend adding additional milk or water to reach the desired consistency.
Hey, plz tell substitute for vegetable shortening
It’s butter
Can i substitute the shortening with butter ???
Yes! You can do a 100% buttercream, but please note that it will not be a very stiff icing, it will likely have a more yellow hue and it will have a higher melting point.
Thanks a lot.. Can we reduce the sugar... Pls?
The recipe may not turn out as intended if the sugar amount is changed, but you can always tweak it to your taste and see how it goes!
I don't know what I'm doing wrong. Regardless of if I use shortening and butter or just butter, my frosting tastes like nothing but confectioner sugar. It's a smooth consistency but the taste just isn't there. Anyone have any suggestions?
Hi Denise, Try adding more vanilla extract to add flavor to your frosting. Thanks for watching the video and we hope you'll subscribe to our channel.
For the butter is it salted or unsalted which is best to use ?
Hi Briana, We recommend using unsalted butter for this recipe. Thanks for watching and don't forget to subscribe for more tips and recipes: s.wilton.com/10vmhuv
Class love you
Also if it's too sweet can I use less powdered sugar? Maybe a half a cup less? Would using less powdered sugar thin out the frosting?
I recommend using a pinch of salt! Use a little sugar at a time to see where you need more of it because you can’t use less once it’s in there!
I like this video and I will chrie this
This recipe is so good thanks for sharing...i am from africa we dont have the shorting can i use gee???and the wather is so hot is buttercream melt or what??please respond me will be thankfull
Ruby Adil h you can use only butter if u want but you need more since you don’t have shortening and yes buttercream gets melted in the heat
Hi! You can substitute the shortening for butter. Unfortunately, there is not much you can do to keep the buttercream from melting in the heat. If it's hot, take the cake out only when it's ready to be served.
Might be the name of it that's confusing you, in Australia we don't call it shortening either! It's just solidified animal fat and has many names
Refrigerate to keep fresh so icing doesn't melt.
I have made buttercream a few times how do you get rid of the grittiness
Usually it is grainy from the sugar not dissolving into the butter properly. You can re-whip the frosting, preferably with the paddle attachment, on medium speed until it becomes smoother.
Do you sift, then measure the powdered sugar?
Yes! I learned that in baking school!
It's insane that this "instructional" video doesn't address that. She doesn't mention sifting at all even though the recipe calls for it. Before or after will have a huge effect on the texture and sweetness of the product. Garbage video.
Can l use can milk
Hi I live in Ireland what exactly is shorting thank you xx
Please check out our new blog on shortening: bit.ly/2JiN7vG
Hope this helps!
I’m not sure about Ireland but I live in the UK and the one I use is called Trex. They sell it in Asda, Sainsbury’s Tesco’s etc.
Mark Ellix Trex
Its Crisco in the states
But if you don't have shortening
Hi
Vegetable shortening very difficult to find here and expensive too.
Can replace by vegetable oil or omitted .
Selvi Thiru just use butter instead
I love it but can I add some merengue powder to get more stable ?
You might be interested in our High Humidity Buttercream recipe if you're looking for something more stable: ruclips.net/video/-uOqXSB9p1A/видео.html
Can i have the ingredients in gramm thanks for the help
i wonder why american always double up the icing sugar/powdered sugar for one butter. Does american sugar taste less sweet??? i wonder why. In Malaysia, a stick butter goes with 1/4 cup sugar only. still we got diabetes... lol.. but howwww??? and whyyyyy so much sugar??? I'm in dilemma.
American Buttercream is sweet. Other types of buttercream is less sweet.
You should make coffee buttercream I would love to watch that
Oooh
Why is the icing sticking to the icing I already put down is there something I can do about it?
Hello, you can always pop your cake in the freezer for a few minutes to help set the icing.
is this recipe create a firm buttercream to hands on petal form?
This recipe is for stiff consistency buttercream, which is excellent for piping decorations like flowers.
I'd try several times but the outcome not good looks like lumpy
Is there a way to make it without vegetable shortening?
This recipe can be made with all butter by replacing 1/2 cup of shortening with 1/2 cup of butter. An all-butter recipe will make a noticeably softer buttercream and will also melt faster than a recipe made with shortening.
Love this recipe!!Thank you
Hello Wilton😊. I have a question what is the difference about fondant and gum paste?
Hi! Gum paste dries harder like porcelain and is more elastic so it can be rolled out thinner. Also, you can't cover a cake with gum paste, but with fondant you can. Thanks for watching the video and don't forget to subscribe to our channel: s.wilton.com/10vmhuv
Wilton thx sooo much😊
Wilton is the gumpaste edible?
Naomi Khan of course
Naomi Khan yes it is
Is there any substitute for the shortening
Hi Sara, You can make this recipe with all butter by replacing 1/2 cup of shortening with 1/2 cup of butter. An all-butter recipe will make a noticeably softer buttercream and will also melt faster than a recipe made with shortening. Thanks for watching the video!
Can we reduce the sugar? maybe by half and instead skip the liquid?
Hi Ray, We wouldn't recommend reducing the sugar by half. If you find the recipe to be too sweet, consider using a pinch of salt to cut the sweetness. We also wouldn't recommend skipping the liquid as it's necessary to achieve the frosting consistency that you need. Hope this helps!
any substitute for vegetable shortening?
If you don't have shortening, you can substitute the same amount of butter, which will make an all-butter icing. Just know that it won't stand up to heat as much as buttercream with shortening. Make sure to subscribe to our channel so that you don't miss any of our videos and tips!
I have the cocoa melts and was wondering if I could use them to make chocolate chip cookies? Can I bake with them ?
Hi Annie! Yes, you can use Light Cocoa or Dark Cocoa Candy Melts for baking chocolate chip cookies. We recommend chopping them to bits first. Thanks for watching our video and don't forget to subscribe for more tips and recipes: s.wilton.com/10vmhuv
Wilton thanks for replying 😊
Hi! The butter needs to be at room temperature??????? What temperature should be in the room???? I'm beginner. Answer me please!!!!!!!!!!!!!!🙏
Viorica Birladeanu If your home is 68-70° it should take between 6 to 8 hours. I live in the southern part of the USA, so humidity is high.
Could I add coffee to this buttercream and use it for macarons? Thank you for this video!
Yes!
If I double this recipe will it come out the same
Yes! You may have to pay closer attention to your consistency, adding some powdered sugar to make it a little stiffer or some milk/water to thin it out.
What is shortening??
Shortening is a fat that is solid at room temperature.
The link to the buttercream recipe doesn't work
Oops! Thanks for letting us know, We've fixed it, here you go: bit.ly/ButtercreamRecipe
What kind of butter do you use
We recommend using unsalted butter, but you could use salted butter to cut down on the sweetness if you prefer
This week I did this recipe prior to seeing this video. Broke motor on Sunbeam stand mixer when it got thick. I have a question please. Sifting the confectioners sugar for this was online but I didn't see on this video. Does the measured amount of confection sugar differ if sifted compared to directly out of bag? Also, what is the difference if you use sifted vs. straight from bag? Thank you so much. now to find a new mixer..... lol
Hi Cheryl, we apologize for the discrepancy between the video and the recipe page. While there is a slight difference in measurement when sifting the confectioner's sugar, there is not an exact conversion. This step is done to prevent lumps of sugar in your icing.
KITCHEN AID!
could I have this recipe be converted to weight please? Thanks x
My go to.
can you write the equivalent in grams please?
Hi Eleonora, Please click this link for our buttercream recipe in grams: www.wilton.co.uk/buttercream-icing Thanks!
How many cups of frosting does it make? Is it enough for 24 cupcakes?
The recipe yields about 2 cups of frosting, depending on the amount of decorating you intend to do, this should be good for 24 cupcakes
They turned out great!
Could you please help me out why is mine grainy I’ve tried making it a couple of times and I don’t end up with a smooth icing
have you tried sifting your powdered sugar?
You probably add it too fast. Add less at a time.
@@adrianasolorzano81 but some recipes say all this in about 5mins n just 2 mins mixing with Icing powder ... mine come out a bit oily/soft no I added icing .. I'm so confused
@@lindyannfarrier8463 after adding each sugar add liquid it works perfect for me
@@cs5619 will try it
Can I use crisco?
Yes, that's what shortening is.
@@trish9902 yes yes I know I only ask because people are claiming that Crisco doesn't do the job right they swear by sweet tex
But thank you!
@@lamirada90638 I have used Crisco and store brand shortening before and haven't noticed a difference in taste or texture. Not a fan of using shortening, I would rather use all butter anyway.
@@trish9902 thank you very much🥰
I found that if you don't want it SUPER sweet you can use 2 cups of powdered sugar
I tried your recipe and sugar didn’t dissolve completely..what should i do?
It's not mentioned in this video,but, I've always sifted the powdered sugar, before adding gradually . It helps it dissolve more easily, and is fluffier. Hope that helps.
Hi may I know the gram of ingredients.?please tq
Hi Fathima, Here's a version of our buttercream recipe using grams: www.wilton.co.uk/buttercream-icing
Great recipe! I use all shortening instead of butter since I live in Fl., and is humid most of the time. The only problem I always have is that most of the cakes I make, I get huge bubbles under the fondant. What am I doing wrong? Please, help! :-)
Hi! Don't worry you're not doing anything wrong. This can happen when taking the cake from the refrigerator to room temperature. We would recommend taking a pin and poking a small hole in the cake in an inconspicuous place to release some of the trapped air. You may find this article helpful: www.craftsy.com/cake-decorating/article/how-to-avoid-air-bubbles-in-icing/
Thank you so much! I will look into it!
How many cupcakes can this decorate?
Hi! This recipe makes 2 cups which is enough to decorate 24 cupcakes with a smooth finish. You would need about 3 cups if you wanted to do any details, like a swirl.
Wilton hey thanks alot
Lmaoo my name is wilton
What can I use instead of shortening
Hi Selmin, You can substitute butter instead of using shortening. Here's our blog post on shortening if you want to learn more: bit.ly/2GUk1p0. Thanks for watching!
Lighting is way to bright on video.
"scrap down the bowl, scrap down the bowl, scrap down the bowl" OR use a scraper paddle.
KitchenAid devotees and their bowl scraping do my head in!
I need to ask how to make rThe reddest buttercream frosting
How do you color your icing?
Hi Nadias, we think this article might help: wilton.com/how-to-color-icing/wltech-7848/