Buttercream Masterclass: How to make Perfect Buttercream Icing | Cupcake Jemma
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- Опубликовано: 26 сен 2024
- Is grainy, lumpy, stodgy buttercream getting you down? Do you long to be able to make yours light, creamy, whippy and delicious every time? Well now you can achieve your buttercreamy dreams with this buttercream masterclass video. I have taken the most common problems you talk about in your comments and given you the solutions! Woop!
Recipe...
150g unsalted butter, soft
340g icing sugar, sifted
3-4 tbsp whole milk/milk infusion/juice/other liquid
Get your Vanilla Extract here: cupcakejemma.c...
And your Food colouring here: cupcakejemma.c...
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Хобби
*150 g squeezable unsalted butter*
- Beat for 5 minutes
*340 g powder sugar*
- Sort out through sieve
- Add 1/2 of sugar to butter
- Add second half of sugar when the mixture is nice, smooth, pale and whippy (cca 3-5 minutes)
- Mix another 3-5 minutes (preferably 5)
- Mix *1/4 tsp of vanilla extract* with *3 or 4 tbsp of whole milk*
- Add just as much vanilla milk to your mixture as you need
- With the vanilla milk add any flavours and/or colors you'd like
- Speed the mixer up and beat for 3 or 4 minutes, just so the mixture connects well with the vanilla milk (and flavours and colors)
- After a few minutes scrape the sides and check consistency, if need, add milk, continue mixing
Thanks for sharing!
Thanks
You are the best!
Is the milk room temp? Or cold?
@@calmfactory3074 Room temp. Everything should be room temp
The way she talk is so percise, strict and shows that she is a fast worker.😘
ruclips.net/video/JOEmlAieEWU/видео.html
Asmaa. Asmaa.
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right…
@@shadarahman2861 lol just no
Thanks for putting the recipe in the video description and not forcing us to some website, like a lot of other baking RUclipsrs do. This is super helpful, thank you!
We need a masterclass on the eyeliner thanks
lol 😂
😂😂😂😂😂😅
OMG YES HHAHA
😂😂😂😂🤣
😂😂😂😂
Just wanted to say thank you! I actually made my first batch of buttercream icing, and it came out great. With everything being shut down because of COVID, I’ll be making my daughter 2 year old birthday cake. I’ll be tipping it with YOUR buttercream icing. Thank you!
Also happy because I didn’t have to go to the store to buy anything. It was so easy!
Hey can you help me what if icing sugar is not dissolving properly
ruclips.net/video/JOEmlAieEWU/видео.html
cinarod21 mine will turn 2 by September and I am looking for baking a birthday cake too
@@pinkgirl1x Pls help me to support view, subscribe and comment my channel. Tq
US Measurements are as follow:
150g of butter equal 2/3 cup
340g of powdered/shifted sugar equal 2 3/4 cups
Thank You
Thank you so much
Thank you
THANK YOU! My dumbass has been trying to convert it for like ten minutes
Sara McGarrigle me too ;-;
She's so sincere and whatever she does , she does it with lot of care ❤❤❤
I'm back again 😂 this is the best white frosting ever! I absolutely love it! I'm using vanilla beans tonight ! I have made this multiple times and everyone loves it so now I make 3 batches and always have extra for ppl because it's that good ! Thank you Gemma
Ingredients:
150g (5oz) unsalted butter
340g (12oz) icing sugar (also called powdered or confectioners' sugar)
Around 3 tablespoons of milk
Thank you so much for helping those of us that use ounces and not gram...
Thank u hun
I saw this video so many times, I wish I had seen your conversion too.. I tried this yesterday for the first time but my cream turned out to be little runny and granular. Granualr because of sugar I think I should have run the powdered sugar through blender or something:( ...
Jayb
2 sticks room temp butter
1 bag of powdered sugar
1/2 cup crisp o
2 tbsp vanilla
2 tbsp sour cream
Milk to thin.
I make my own buttercream n this is how I make it all the time(I’m a cake decorator)
Amy F. Is a lot of sugar right
I have been making butter cream for years, I have just made yours, its the smoothest, fluffiest and tastiest thank you.
Can I use a whisk attachment?
Can u dye flavoured buttercream
@@katecarter4201 yes I think u can I don’t see why not
Is it not too sweet?
Please a little help with type of color she use,gel color or?:)
I always whip my butter with a hand mixer, then add the sugar a little at a time and mix with a wooden spoon, then back to the hand mixer to whip until light and fluffy. best method I've found yet :)
I was just wondering how to go about this with a hand mixer instead of a stand one. Thanks!
thanks so much, this is a great method! If you want you could try adding half shortening. It really worked for me.
@@mathsisdeadtomenow you use half butter hals shortening? I might want to try this
@@sara-ql1xs Yea I did, but it was a long time ago so I dont remember much, Im pretty sure it was fine though.
@@mathsisdeadtomenow The frosting holds up better with half butter and half shortening.
I just made this icing with your vanilla cupcakes and they turned out amazing!!! The BEST buttercream EVER!!! Me and my family can't stop eating them! 😂
Thank you Jemma for having our back with these recipes, they are always incredible!!! 🤩🍦🧁
Omg. You are so talented. Since quarantine started I have started making cookies for people who were in isolation. Then I started liking it and I was looking for ages for the perfect RUclips account to help me improve as a baker. This is it. Thank u for the tutorial!!
(I'm in the US) I went to a specialty European market for reasons totally unrelated to baking and I found that same brand of French butter! Finally, I can make similar buttercream to yours :) Wish I could have found it earlier lol
I followed this recipe for buttercream for a cake I made last month, but my buttercream came out with a bunch of air-pockets. After watching the video again now, Jemma says "regardless of how much icing I'm making, I always add [the sugar] in 2 stages". I added the sugar in 3-4 stages and whipped 3 minutes in between each stage. Basically I added too much air which caused those air-pockets. Lesson learned! Hope this helps somebody else.
Thank you very much! I want to make cupcakes today, and I would have totally done this mistake, if I haven't read your comment :D (I hope my english is correct, I learn it in school).
Selky Has
Selky z
I already follow Jemma's instraction..but the result..little bit wet and i still can taste the icing like sand in my cream :(. Do you know why ?
paprika check your icing sugar, if it contains tricalcium phosphate it‘s like sand. Don’t melt your butter too much, runny butter causes runny buttercream.
I really have had trouble finding a buttercream recipe I like. They are either too sweet or I feel like I'm eating butter. This recipe is the perfect balance of light, sweet, and airy. I'll be using it again! Thank you for sharing such detailed instructions!
Thank you for this recipe. Over the last 36 hours I have made 5x your vanilla buttercream recipe and 1x your chocolate buttercream for my nieces first birthday party. I made her smash cake and the birthday cake for alot of people and it got alot of compliments. A friend (who is a trained chef) who attended said its the best buttercream she has ever had (and she hates the standard buttercream). THANK YOU!!!! Your recipe made a very happy group of people here in CA ♡♡♡
I seen many recipes that need a lot of ingredients I like this it's simple and you explained everything perfectly! I will try it soon
Raising Baby Assilem hv. M
Butter cream has pretty much always been 3 to 4 ingredients.
@@toilyfe5985 she isn't talking about the ingrredients i think.
@@olabitch7451 she was. She said that other recipes usually have a lot of ingredients.
Everytime i made buttercream, it always turned out runny or curdled, never right. But i tried this today and this turned out PERFECT ! I followed all your instructions perfectly & the buttercream looks exactly like yours !! I will use it later today, so i've stored it in an air tight container in the fridge !! This is the BEST buttercream recipe !! I recommend it to all 100%
Could you tell us what double cream is
@@adelehiggins4026 Double Cream is the British term for heavy or whipping cream
Using the measurements from the video, how many cupcakes were you able to pipe?
@@mahnoornabeel7208 I didn't use the buttercream for cupcakes ! I used it to make a birthday cake, i used it for the full cake & still had some left over.
@@skeletondude641 using the same measurements?
I like how thid channel emphasize of technique rather than just recepie
Yummy Mellon
I ❤️ur profile picture it is so cute
Jemma this is the best buttercream recipe that I’ve made! It was a complete success at my 4th of July party. I’ve never made a buttercream with the right consistency, taste and perfect to be colored!
Seriously this is some of the best buttercream I ever made! I just added chocolate raspberry coffee into it and it came out as a beautiful subtle flavor as well as red food coloring to emphasize the raspberry!!
Raspberry coffee? Wow! Could you tell me a lil bit about that?
@@israshaikh5511 at my local grocery store, they sell that flavor coffee and it's amazing! It's light but still gives that caffeine intake that I look for. And the raspberry isn't overly done in it. Probably some of the best coffee I've ever had. My local store is Winco.
I just made this and it's the best recipe I've found so far. Smooth and creamy and not very grainy. Yum!
I made some today with a red velvet cake. It was such an unbelievably delicious buttercream! My husband is a chef and he said it was one of the best buttercream recipes he’s ever tasted. My family couldn’t get enough! Thank you!! Will definitely be using this again
I've tried three different methods for making buttercream in the last two days. This is the only one that worked. I can't thank you enough! You've saved the birthday cake I'm making
First amazing baking RUclipsr that actually gives GOOD advice!! Thanks so much! U got me obsessed with baking. I got so many baking items and bc of u, I am getting much much better at baking
This is the best American-style buttercream I've ever made. SO LIGHT! Thank you!
I'm in an America, and the particular state I'm in is extreamly humid.....All the time. This turned out PERFECT with just 2 1/2tbsp of milk and 1tsp of vanilla
I have watched many buttercream videos and yours is the first that actually give really good tips and tricks that work! Thank you, and I like your tats, very clean.
I made this and it turned out so well! While I was sifting my powdered sugar it felt like a lot, and it was a lot! It was a bit stiff before the milk but it turned out perfect once I added it. My buttercream had always been off, but this was so helpful for a beginner! I never knew whipping something for so long could make that much of a difference! Thanks so much!
For those who prefer something less sweet...mix in a few drops of lemon juice into this recipe. You won't taste it at all but it will give the effect of a less sweet icing.
How much tsp?
It says a few drops
@@wilfredcastle531 bro dont enforce ur diet on other people
@@wilfredcastle531 mr bro don't enforce ur reflection on other people
@@wilfredcastle531 get off your mommy's computer there's an age limit for RUclips
i'm not surprised that people think your buttercream is amazing, as you're using one of the best french butter ! high quality ingredients make for great cooking.
I can’t get this butter in canada
And there you made it again!! Thanks to you and your tutorial, my 3 years old daughter had the best mermaid cake ever! THANK YOU THANK YOU THANK YOU A MILLION YOU ARE A SUPER STAR! 😀🍰
love love this recipe. been making butter cream for years but after trying your recipe I'll never look back!
Just made the cupcakes and butter cream from your recipes. Turned out amazing. Thank you Jemma.
btw i dont get why Gemma hasnt got under 1 million suscribers? she deserves way more!
Tanja Sorgo You mean more than 1 million? :)
Tanja Sorgo she is fantastic and enthusiastic people.I have they cake book she lovely.
Tanja Sorgo lbbn
. L
A
Pl
Tanja Sorgo she's rude
Tanja Sorgo fedfv
Thank you I am 9 and I make this for my dad’s birthday and it was
awesome
oml your pfp HAHA
@@requa700 ummm byeee
is that oikawa 😭
@@zareen1711 I am just a cute little girl
I am 9 too and I luv to bake
I know this is totally irrelevant but I am in love with Jemma’s tiny spatula! Soo cute!
I think I could definitely learn from you, so patient and descriptive.
I came here for the tutorial, but I have to tell you, your winged eyeliner is ON POINT.
Thanks Jemma for always referring to places that are not similar to the UK:). Excellent guidance, many thanks
Your recipes just amazing. I have just make my first ever buttercream with your recipe and absulately stunning. Thank you for sharing such priceless knowledge. Much love...
You are amazing. Glad to be one of your students. My kids are going to think I'm the best DAD.
Do us Dads proud, mate !
Awesome video! I've made buttercream a few times and gotten compliments but I always felt I wanted it a bit lighter and fluffier. Never thought to go that long with just butter in the mixer before starting. I start vacation tomorrow, I hope everyone is ready to live on buttercream for a few days while I try this out!!
Thankyou so much . I am a beginner and. Watched 100 videos but couldn’t found myself ready . Great help. Now I know what I need to hug and how to make . Love
I am so happy that I know how to make exactly perfect butter cream! Thank you for the detail explanation! it's the best video to make butter cream EVER!
I made this before Christmas and now back to remember what I did because it was so delicious! Thank you!!! And congrats on the baby ❤️💜
Oh my goodness! I JUST tried your recipe and oh my word!!!! This is the fluffiest most delicious frosting I have EVER HAD!!! 🤪😘😘😘 thank you Jemma 💕 my kids are about to have the most incredible cupcakes EVER 🤗💕
You’re so good as speaking infront of a camera!!! Love this🧁
This is my go to buttercream recipe it is always spot on everytime I've made it. I get loads of compliments. Thanks for that Jemma, your a star!💯
I’m trying this recipe out now! How would you make the icing thicker if it’s too runny??
hey, would this recipe cover three layers of a 6" cake?
Love your tutorial on how to make this frosting. It amazes me that you don’t have confectioners sugar splattered on your counter or clothes! Very helpful. Thank you!
I like the way you list every single detail in your recipes, cause its really helpful
Thanks
I tried first time and came out awesome and loved the way you explained step by step..thanks
Jemma OMG, this is truly wonderful. Thank you! I live in France and my daughter had a particular idea of what she wanted for a cake she has made for her colleagues. This butter icing worked out really well, even if we did use semi-salted butter. We added vanilla and a teaspoon of lemon. It's fluffy, smooth and silky. All thanks to your excellent, simple and clear explanations!
I made it and it was delicious and you donot need the mixer you can do it by your hand
Some hints for those struggling with the metric measurements. Grams is a measurement of weight. Cups is a measurement of volume. So if you do a direct conversion, you'll wind up with too much sugar, because sugar weighs more!
There are electronic food scales that are super cheap and handy that can work with ounces as well as grams. I have an OXO Good Grips stainless steel food scale and it can measure grams. Handy if you're looking at international recipes.
Now, I've been struggling with cupcakes that sunk in the middle as well as perhaps felt a bit too oily. The things I'll try is not use an unsalted butter with such a high butterfat content. I tend to use french butter with high milkfat content and I think that's contributing to some of it (but man, it tastes so good). Unsalted butter in London, she's going to find butter that's a minimum of 80% milkfat
Another thing to point out for those dealing with sunken cupcakes. An metric teaspoon is not the same as a US teaspoon. Egadzooks! 1 Imperial/British teaspoon is equal to just about 1.2 us teaspoon. Which means if you put in 1 teaspoon of baking soda, you didn't put in enough. And we all know baking is really about exact measurements when it comes to getting your goods to rise. So 1/4 teaspoon that Jemma says may very well be too little, if you're using a US teaspoon. So how the heck do you measure .30 of a us teaspoon aka, 3/10th? I'm going to "mound" my teaspoon with extra baking soda and see if that helps as well.
First things first, I'm going to go try a slightly more amount of baking soda to try and reach that imperial teaspoon and see if that helps.
By the way, despite all these changes, my cupcakes sunk. I realized my oven was going out and wasn't regulating temperature correctly. Only way to find this out is to put in an oven thermometer and keep it at a certain temperature and see if it can regular that temperature or if it fluctuates. My old oven fluctuated really badly causing the sunken cupcakes. My answer to this? Buy a new oven! Most expensive vanilla cupcake recipe ever. But way worth it.
Taylor Don
Well, at least you didn't ruin a steak.
I use a gala measure. It's very accurate if you're careful.
You are the real MVP here Taylor. You just saved the day
Great video. Clear and concise. Answers all my questions that I literally had to search multiple videos for.
Made this earlier today, best buttercream I've ever made! Thank you Jemma!
Just made a triple batch and it turned out perfect. Thank you so much!
was it to sweet? just asking cuz the ratio is 1:2.25 lol
Absolutely love your channel! Love your attitude, the way you easily explain things, the simple recipes, everything!
I've cooked for year and taking classes..you explain so well, this left me confident. Thank you so much..
Who is here in quarantine? Just passing some time?
I am ! I want to do a toilet paper cake to celebrate my birthday next week
Sandra Fernandez-Tardani can I be invited
Look at u tryna be relatable
I’m making a red velvet cake rn just using my free time
Meeeeeee
Finally all the British sitcoms that I have been watching are paying off! I can understand everything! :-D
Should you ever wish to replace that mixer, I'll be super glad to have it😊. Thank you for the lesson!
How do u that
Bit of help for everybody who has difficulty finding top quality ingredients. My go to place is actually Lidl! (UK based info or anywhere which has Lidl, apologies) Lidl British Unsalted butter is basically British Lescure - perfect for baking. It has an 82% fat content, like Lescure and it is creamy soft and tastes much butter than Sainsbury's or ASDA's and it's only 95p per 250g block. Icing sugar, Tate and Lyle uses 'Maize Starch' but it's dry, lumpy and when supermarkets finally get it off of their shelves it's old and crusty. Lidl icing sugar also uses 'Maize Starch' and it is softer, smoother and less dry and crusty and it is only 65p for a 500g box. Only buy Tate and Lyle if it's a commercial purchase because it is most likely to be fresher brought that way. Obviously milk is milk just make sure it's whole, I'm not going to tell you where to buy your milk. Lidl sell vanilla pods for less than £2 I believe or I use vanilla bean paste which I don't buy from Lidl. Vanilla is the only expensive ingredient really, extract and paste both ranging between £4-8 if it is a good quality kind. I hope this helps some of your buttercream nightmares.
alice carver hi... so you buy the butter and icing from lidil?? and the butter is that white one??
nathcar 81 it's called British unsalted butter, it's in a silver packaging and it says unsalted butter on it. It also has an 82% fat content just like lescure x
alice carver ok thx alot dear nice to meet you all xxx from malta here
nathcar 81 oh wow I had no idea you were from Malta! It my be called something different there, but look for something that matches the description xx 😘 how fascinating I've always wanted to go on holiday to Malta x
alice carver hehe thx alot dear xxxx tc
My problem with making buttercream frosting is that almost every recipe out there's way too sweet for my liking, but I find that reducing the amount of sugar affects its structure and texture. Any thoughts and tips for this Ms. Jemma?
Also, PS.
I'd really love to know the kind of turntable you're using xx
Cettina Ann Gella you can try swiss meringue buttercream! It's not that sweet and has a very smooth consistancy
Cettina Ann Gella you can try Swiss or Italian meringue buttercream, it's less sweet and lighter
Cettina Ann Gella try buttercreams that don't use powder sugar. like french, swiss, Italian or classic buttercream. I really like Rose Levy Beranbaum's icing in The Cake Bible.
Cream cheese is not so sweat, try it :D
Cettina Ann Gella
Hi Jemma in your recent Instagram post you said you’ve updated your buttercream recipe. Can you share that with us here too ? If not another video can you ad it in the description ?
Shada Rahman you owe me 10 seconds for making me click that
Much more detailed than what I have been watching, I will try it and let you know, this has been one of my frustrations in my baking journey...😪
She reminds me of Spencer's twin from Pretty Little Liars.
Yes lol I can’t spot thinking it now
Greta Browner 🤣🤣
Omg yessss
Greta Browner omg 😭good one
Omg yes can’t stop thinking about it lol😂😂😂
Thanks Jemma! I just made it, and it is very easy! Thank you very much. You really are the Queen of baking. My son made this one for his school project!
I actually just made this recipe and follow all the guidance this morning..and it turns out super goodddd!! Thank you so muuchhh ❤️❤️❤️
Was it grainy? Like lil sugar particles in ur mouth?
I made this buttercream and it came out perfect!!!!! The only problem was that I didn't have Vanilla.... so it tastes like sweet fluffy butter which isn't so bad honestly lol. My buttercream is fluffy, smooth, and just yummy :) I followed the directions to the "T" I used Land O Lakes butter not sure how good it is but I mean I guess it does the job. I also used a "hand" mixer. Super sadly it does not have the Wisk or paddle but it got the job done. I can only imagine with the proper mixer the results are top-notch! I also used generic Target powdered sugar which is what I had at the time along with the butter. I didn't see either of the ingredients mentioned in the video but it seems to work just the same. I'm practicing for my daughter's sweet 16, I'll be making her cake, fingers crossed. I haven't piped anything yet with it, a bit nervous but maybe later today. Point is Jemma's recipe and instructions are spot on. I am a 99% beginner and I am super excited with how it turned out!! Thanks so much, Jemma Cupcake :)
Thank you so much for the buttercream tips! Mixing it longer made a world of difference in consistency and taste! Love your videos. You’re fantastic!!!
I just love the way Brits say buttercream: "BUT-tuh-cream." lol
how do u say it then? i thought that was the universal way lmao
@@iqrasajid4370 Americans say it "buh-der" with no emphasis on either syllable. I love the way Brits put an emphasis on the "T" sound: "buh-TT-uh." heh
@@LA2047 oh ok that makes sense, ty!
No one:
Americans: *buddercreem*
@@criescutely5405 yeah yeah, everyone loves to put down everything Americans do, as if there's an accepted standard and then there's the Americans, doing it wrong again as usual. LOL
Thank you so much for this video! This recipe worked so well. I doubled all the quantities and managed to do buttercream icing for the base, in between layers and multi-coloured ombre as the final layer.
Really? Thank you for such a helpful comment! I was wondering if i would need to double or triple the recipe. What size of cake did u have?
@@danaattieh8290 I did a three layer cake using about 21cm size cake tins. The whole recipe for the cake was from How to Make the Most Amazing Chocolate Cake video by The Stay At Home Chef.
Using Jemma's technique to add ingredients into the mixer gradually took awhile and I used every last bit of the icing. This was probably because I used it as both the base and the three colour ombre. But the end result was beautiful. The combo of Jemma's recipe and The Stay At Home Chef was a huge hit and people loved it! If you choose to do a three layer like I did, then I recommend you use something like a straw to hold the layers steady.
@@mishl7 thank you so much for taking the time to reply. You have been a huge help honestly! Doubling or tripling would mean seriously a lot more ingredients, which in quarantine is a more pain than usual, so i was stressing a bit between doubling or tripling. You did an ombre, which i imagine would require a decent amount of icing to make the different color. I do like the other youtube channel u mentioned and i'll check that video right now and ill try the combination of these two. Thanks again and congrats on a great cake!
@@danaattieh8290 I doubled the mixture and the three layer cake I made was quite high (sifted flour). I personally would never want to make triple the amount recommended in Jemma's video. In part because of the amount of time it takes to make sure you get it as fluffy and white as possible. Best of luck with your cake. The cake video is superb. I've used it twice following the instructions and it really is a moist without falling apart.
@@mishl7 teach me more icing technique
I love the way this lady talks, an of course the great recipes!!! ❤️
I love your buttercream recipe! It’s my favorite!
Two Questions please: Do you every combine Vegetable shortening, such as Crisco, to your buttercream so it doesn’t melt as easily when piping?
Do you have a video on icing consistencies for each ‘job’?
What I usually do if I'm baking last minute or forget to leave my butter out is I lay it on top of my oven when I'm preheating it. It's not too hot so it gets that oily coating, but enough heat seeps through to soften it.
You can also fill a drinking glass with hot water and let it sit a few minutes until the glass is hot. Dry it out and stand the butter on end, then place the glass over it (without it touching the butter). Leave it for a few minutes & the butter will soften without melting.
Same Idea but I place water into a pyrex measure cup and nuke it in the microwave. The dump and dry it. Pyrex seems to hold the heat longer!
Conversions to Cups:
3 cups powdered sugar
2/3 cup of butter
3-4 tbsp milk
and yes, i noted the fact that butter and sugar weigh different
Thanks Sofie!
How many vanilla?
This is literally the very best buttercream ever! This will make people who don’t like buttercream, actually love it!
Thank you so much for this video! I've never been able to make a decent buttercream that tastes as good as I imagine in my head. Now I realize that I'm just not beating the butter enough. I'm so excited to try what I learned here today. Also, thank you for all the tips you've given us. I'm off to see more of your videos and subscribe!
ruclips.net/video/mEOlTN4lbUw/видео.html
She’s so pretty omg 🥺🥺
she could seriously do modeling!!
LOVED this video! I so wish I had watched it before making my butter cream icing today!!! Thank you for all the tips!💖💕🌸
Thank you for all of the knowledge you share. I’m very grateful 🙏🏼
I am ready to make mine. I like the fact that you mentioned hot countries. I live in one and I was thinking about it.
Thank you for your video! I just have two questions:
1- if I prepare the cupcakes or cake the day before, should I apply the frosting on that day or wait until I will serve them?
2- if I don't have a mixer, will I have the same result by mixing with a spoon?
Hey! Butter requires a lot of whipping and mixing air in to it and that just might not be possible with a spoon. So I’d suggest that don’t use a spoon or a hand whisk!
You can use a spoon but it'll take alot of energy and time
You talked about liquid and gel/paste food coloring, but what about powdered food coloring? I've made cakes for family member's birthdays but my buttercream always turns out weird and doesn't hold it's shape no matter how much frosting I put. My birthday's soon and I really want good buttercream this time. I live in a little of a hotter climate, so maybe that's why?
Hey, even I have tried buttercream and I got few tips and tricks from watching yt videos and I also did a bit research.
It seems that you can't store buttercream in fridge and I also searched on Google to make sure that what I'm saying is correct
And I also think the buttercream should be whipped properly
Hope you find my reply helpful 😊
@@letsbakewithchrisann3319 Thank you! I've also been trying to surf the internet for answers and maybe it's how I'm whipping it.
I like how you give notes for hot countries cause I live in Jamaica and no way could I leave butter out overnight 😂
Aliyah Jensen Cause Jamaica Is awesome! 😉😋😆
Kandice Thompson I live in Jamaica as well and it's the perfect temperature for the butter to be at. It won't get runny. lol.
What you can do though.. if you are making this and it seems too soft.. just watch the amount of liquid ( milk and vanilla) you add.
Nigeria here, and I'm just laughing at the idea of leaving out overnight. I'd have syrup butter by morning.
Just made some cupcakes for my two year old's birthday. Thank you for a great recipie and the confidence to try. So good!
Watch this 👇👇👇😇😇😇😇
ruclips.net/video/mEOlTN4lbUw/видео.html
🎀🎀🎀🎀💜💜💜💜
You are amazing. Simple instructions , beautiful results 😘😘🇬🇧🙋♀️
I make icing like this but dont use the same amount of icing sugar, definitely at least half the amount that majority of people use and always turns out fantastic and not sweet 😊 love all your baking videos 😊. Im making my daughter a unicorn cake gor her birthday tomorrow so have a lot of buttercream to make!
I’m so happy I discovered your channel!
how do you get your eyeliner looking so perfect in each video?!
Kam M ......she pipes it on....
Kam M d van
Cxx
Watch Sophie Michelle says She posted a video about eyeliner
Mark Webber hahaha
Mark Webber Haha brilliant !!!!
You explain everything so well and in detail ,, love yiur channel thank you for sharing your secret xx
this cake looks simply delicious
your baking videos are absolutely captivating, and i truly enjoy the audio-visual experience
thank you
Would love for you to do a Terry's Chocolcate Orange cupcake video! :) xx
This is so helpful, she explained it really well! 💖
Love how she acknowledged people living in a hot country where she knows her audiences come from all over the world. Great tips and amazing video. :)
I agree with you
i was about to comment on that lmao
Exactly lol
meanwhile I live in canadan and in winter my room-temperature butter is still hard lol
Kindly can I use blue band if I lack butter?
Thanks for the easy recipe and great tips! I used this to make spritz sandwich cookies. The cookies were flavored with just a little zest, then I made the base buttercream and split it in half. One half was lemon cardamom and the other was rose cardamom.
That buttercream looks Amazing. Can you convert your ingredients in measuring cups. Please. Thank you
Am I the only one who rlly wants to visit 'Crumbs & Doilies' after Jemma's videos?
ruclips.net/video/mEOlTN4lbUw/видео.html
No!
It’s really worth it. I was in London with my girlfriend for 2 years ago.
It’s just absolutely delicious and that’s a fact.