I recently made your sweetened condensed milk and butter frosting and that's my new favorite! Letting it sit out of the fridge for a while is the key to making it better. These 3 frosting look amazing, you really can't go wrong and I would definitely choose these over buttercream any day!
It’s really interesting to learn about the many types of frostings here, I always thought my alternative was just whipped cream frosting but after seeing many of your frosting videos I’m interested in trying more. Your videos are great!
I really love the in-depth explanations you provide for all the methods shared in your video. Not only is it helpful, but I feel like it somehow adds a sense of wonder to the process, like in a "I didn't know things worked like that!" sort of way
Must have been reading my mind. I just tried your "invented" buttercream and it was the best version I've tasted, but I kinda still prefer a less heavier icing so I will try these next! Just love your detailed content and experiments! Cheers!
I just made the dreamy buttercream today. It worked well but the heaviness got me too. I ended up adding a little milk, then too much sugar, and basically ended up with a super sweet frosting anyway and it doesn’t set up well. 😑 All my fault, I know. Still on the hunt for the perfect buttercream for me!
@@erinkay218 and so it begins!!! Have you tried the lighter meringue based buttercreams? She has a great video on the variations. Another option if you like lighter icing is the meringue icing with a stabilizer added to give the loose meringue a bit more structure to ice cakes. Again, Adrianna has a great video on stabilizing the meringue icing. Good Luck!
Best ever frosting video! 🎉 I have watched too many and all call for 4 cups of sugar that is beyond imagination! Thanks for your lovely recipes, much appreciated.
Hi Adriana! I recently discovered your channel and love how you explain the science behind all of your recipes. I have a really hard time with frostings that are too sweet, so seeing so many options other than American buttercream is amazing. Do you think you could make a video on a better tasting royal icing? I've been wanting to make decorated cookies for ages, but the icing is always too sweet!
Not gonna lie, i love frosting! Lol that means i love buttercream, but i will also probably love these 3 options. I really like the idea of whipping cream and yogurt. Sounds refreshing
Hello. I'm a home baker who absolutely loves watching your channel as well as other baking channels. You guys save us SO much time & headaches by trying out recipes for you. BIG thank you on that! I recently came across two icing videos that I would love if you experimented with and shared your thoughts with us in the scientific way only YOU can approach icings! 😁 One video was on 2-ingredient Ukrainian Buttercream by a channel called CakeMeAway posted 2 years ago. It used a version of white chocolate and no powdered sugar if I'm remembering correctly. The other was by the channel theStationBakery and she made this really beautiful icing with pasteurized egg whites that looked so smooth. Video is called 'How to make Velvety Smooth buttercream' posted about a year ago. I am so inspired by all of you bakers & think people are whipping up amazing ORIGINAL recipes & icings in their kitchens and I love it. You're the buttercream/icing queen so would love if you could consider working with these two icings. Thank u!!
EXCELLENT VIDEO Thank YOU for sharing this... I received 4 "Professional" decorated cupcakes for "Mother's Day"... They were soooooooo SWEET... I had to THROW them away... I took one bite and thought.... "OH NO"... and believe me I love sugar... so for those cupcakes to be TOOOOOOO SWEEEET... hurt me to throw them away. Thank You for sharing this great video... I needed to See this..
Awesome video, as always. I love these comparison videos. In fact, I’d love to see a comparison between dairy frostings and non dairy options too. Similarly, I’d be interested in gluten vs gluten free, vegan, etc. I personally don’t have those specific dietary needs, but I’m interested in seeing how those components interact to form our favorite desserts, and how alternative ingredients replicate their function.
Hi Adriana. I've just discovered your channel. It's amazing all what you do and it is exactly what I was looking for. I make cakes as a hobby and even sold some, but since I had my last baby I have no more time. Thanks for giving us such great alternatives for the ones like me who take care of the amount of sugar. Even though I love sugar. Keep up the good job!😊😊
I've never seen white chocolate ganache made this way!! And I've never even heard of Greek yogurt frosting! I'm not a big fan on white chocolate ganache because it's either too sweet or I have to use more expensive, but less sweet chocolate. I absolutely will be giving the ganache and yogurt recipes a try!!
I absolutely love your channel. Perfection for us perfectionists! 💕 BTW, just made your Creamy Dreamy American Buttercream frosting for my granddaughters 1st birthday. It was a hit! Thank you.
Wow all of these look amazing! I'm one of those people who don't really love buttercream, so this video is definitely of interest to me haha. I'm gonna have to try that white chocolate ganache one, it looks especially delicious!
This is very useful to have orher alternatives for frosting~ Your experimentations are so valuable to understand the different results we get from baking! Been following and subbed for few weeks, but I'll try to comment more.
Thank you very much for all your video. You are really helping me with all my challenges making sweet surprises for my loved ones. Thank you again ang I would like to know wich one of all of the frosting that you analyzed is you favorite and why
why ever did buttercream became the go-to all over earth? is it because it's easier to make and slather on cake? it leaves a coating on the tongue i never liked. when i was a kid, most birthday cakes and wedding cakes had meringue frosting... on the other hand, this fancy fondant thing used nowadays put me off cake for good.
Could we consider the last one a white chocolate ganache? Thanks for your videos. Regular buttercream makes great cakes, but taste wise it is overpowering. Especially if buttercream is not traditional where we're from hehe. As a Brazilian - and I dare to say for many Brazilian folks - the idea or BUTTERcream gives the heebie jeebies. It's butter, BUTTER! 😂😂😂😂😂😂😂
Lactose free here so ive started playing with recipes. For the most part its pretty simple. Bread was a bit different. Next im looking at using cacao butter with margerine so it still has strength.
Hi there. Thank you for these alternative non-buttercream frostings. Thank you too for your Swiss meringue-based marshmallow fluff. They are sooooo useful. For the 3 non-buttercream frostings in this video, can powdered gelatine be added to make these frostings more longer lasting? If yes, pls. include gelatine quantities as well. Thank you for your reply.
Great video! I have never liked any buttercream and have struggled for years to have a suitable substitute. I've been doing the cream cheese whip for a while now and it's been mostly good. The flavour is always great but the texture doesn't always hold, esp in the summer time here in New Zealand. Have you considered a cream cheese and white chocolate ganache hybrid? I think this could be the answer to the perfect frosting, however I've only experimented with the idea a few times. The sweetness will come from the white chocolate so there is less chance of having a loose frosting. I just have to figure out the ratio of chocolate, cream and cream cheese.
Love, love how you presented this video! I might have missed it, but should PLAIN, Greek yogurt be used? That's what I normally buy. I've never seen cream cheese frosting made without butter. I'm excited to try that! The white chocolate ganache looks phenomenal. I'm afraid I'd mess it up. I know you said to pay attention to the texture as you whip, but is there a ballpark figure as to the number of minutes you're looking at in whipping this? I'll say it again: superb video! ❤️
Yeah I should have emphasized plain Greek, but honestly I’ve used blueberry Greek yogurt and it was really tasty too. I would say on low speed it took around 3 minutes. You can stop and check periodically but I find that you can overwhip pretty easily so I always err on underwhipping then finish it by hand ;)
I want to try the white chocolate ganache to try how long it lasts out of the fridge...I don't quite like the buttercream, I find it too sweet and too much butter going on there ...I like my cakes to look nice, but also to have a nice taste ... Thanks for your videos!!
This channel is a gem! I've been wondering about a question on my mind for a very long time now and I hope you would be able to answer it! I've been dyeing to know how to be able to get an Italian buttercream that is the right color of red. Like fire red. The red we like on lipstick commercials. The ferrari red. WITHOUT the use of alcohol or carmine. It is pretty hard to get a good quality buttercream but this red annoys the hell out of me. Do you have a video for colors and how to get them to work? Sincerely,
You can microwave the cream cheese in really short bursts of 10 seconds maybe, that makes it so much easier to soften and handle. Make sure you are not warming it too much, the idea here is to soften it just the right amount.
I love watching your videos and how you have explanations for all of them. Can I store these in the freezer? How long for? And how can I bring it back to the right consistency once I take them out from the freezer?
I love the idea of all of these, especially the vanilla chocolate ganache. So, I gave it a try this afternoon. I halved the recipe and did 3/4 cup 35% whipped cream, 45g white chocolate and a little vanilla extract. I let it cool in the fridge for 4hours and then tried whipping it up in my stand mixer. It took several minutes on high in my stand mixer to even get to a sour cream stage, and even after whipping for a long time after that I can't get it thick enough to imagine filling a cake with it. Right now, the weight of a cake layer would just make it all come out the sides. I would say it's sort of a thick cake batter texture, and I can't seem to get it past that. Any ideas what I might be doing wrong? Could I up the amount of white chocolate to achieve a firmer whip?
@@Alpengruss from my experience of making ganache in the past, upping the amount of chocolate would make it firmer, yes. (I haven't tried this specific recipe, but ganache recipes generally work the same). Its strange that you only got a thick cake batter consistency tho, since even just whipping cream alone should get you somewhat thick. It's also something to note that cooling ganache also makes it thicker.
Does the heavy cream you use have any gums or stabilizers? Any idea if that makes a meaningful difference here? Whipped cream cheese frosting is my go-to and I recently made it with heavy cream that had gellan gum, and the result was WAY more stable than usual. It's possible I just beat the cream cheese less or something, not sure. Curious if you have any insight or preference?
So my heavy cream has no stabilizers whereas my cream cheese has carob bean gum I believe… they definitely help stabilize in the end but gums are finicky. Mixing less would have definitely helped :)
Hi, Can I add passionfruit puree to Whipped Cream Cheese Frosting? I am just wondering if it will dilute the consistency & make it less ready for frostings and outer layer of tall cakes
I tried making ermine and it was good and light and not too sweet but it wasn’t light enough as my favorite frosting as whipped cream. I just can’t make it stable in this humidity
Love this video! I do have a question: what would happen if you did try to use white chips in your vanilla whipped ganache? Is it more of a flavor issue or would the different kind of fat prevents the ganache from whipping or properly melting?
Can I make chocolate icing with the cream cheese frosting? Same question for ganache can I use the real chocolate chocolate chips and heavy whipping cream? Please and thank you as I'm looking forward to making my doctor and chocolate pound cake with chocolate icing
Hyeee! I just found your channel and there are so many creation that I live. Can you do an experimentation of which frosting can last long in warm temperature? Around 90°F
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I love the scientific approach you take on every recipe ♥
☺️❤️
@@Sugarologie
Question. Is what ATK found apply to cakes and frostings too?
ruclips.net/user/shortsqIzj_L2enck?feature=share
The way you explain baking opened my eyes.
With this understanding, it's easier for me to bake because I now know why I'm doing what I’m doing.😊😊
❤️❤️❤️
Glued to your channel.
❤️
I have just found your channel and you are the very best thing that's happened to this geeky baker since ... MY WHOLE LIFE!!
I recently made your sweetened condensed milk and butter frosting and that's my new favorite! Letting it sit out of the fridge for a while is the key to making it better. These 3 frosting look amazing, you really can't go wrong and I would definitely choose these over buttercream any day!
I made the yogurt whipped cream frosting for a tres leches cake and it is phenomenal! Thank you!!
I made the yogurt frosting, and the vanilla chocolate ganache. They were the best frostings I've ever tasted!
I love how you explained the buttercream frosting in a scientific way. The cake looks delicious and pretty. Thanks for sharing and showing this video.
I made the yogurt whipped cream frosting recently (for a layer cake and also cupcakes) and it was a huge hit! Soooo tasty
It’s really interesting to learn about the many types of frostings here, I always thought my alternative was just whipped cream frosting but after seeing many of your frosting videos I’m interested in trying more. Your videos are great!
White choc cream cheese is lovely too. Fold in the whipped cheese icing in the whipped ganache. Yummm
I really love the in-depth explanations you provide for all the methods shared in your video. Not only is it helpful, but I feel like it somehow adds a sense of wonder to the process, like in a "I didn't know things worked like that!" sort of way
Must have been reading my mind. I just tried your "invented" buttercream and it was the best version I've tasted, but I kinda still prefer a less heavier icing so I will try these next! Just love your detailed content and experiments! Cheers!
Aww that’s great - I hope one of these works out for you just the same ❤️
I just made the dreamy buttercream today. It worked well but the heaviness got me too. I ended up adding a little milk, then too much sugar, and basically ended up with a super sweet frosting anyway and it doesn’t set up well. 😑 All my fault, I know. Still on the hunt for the perfect buttercream for me!
@@erinkay218 and so it begins!!! Have you tried the lighter meringue based buttercreams? She has a great video on the variations. Another option if you like lighter icing is the meringue icing with a stabilizer added to give the loose meringue a bit more structure to ice cakes. Again, Adrianna has a great video on stabilizing the meringue icing. Good Luck!
Best ever frosting video! 🎉 I have watched too many and all call for 4 cups of sugar that is beyond imagination! Thanks for your lovely recipes, much appreciated.
I love that you give so much information so we can learn what we're doing. Thank you.
Hi Adriana! I recently discovered your channel and love how you explain the science behind all of your recipes. I have a really hard time with frostings that are too sweet, so seeing so many options other than American buttercream is amazing. Do you think you could make a video on a better tasting royal icing? I've been wanting to make decorated cookies for ages, but the icing is always too sweet!
Not gonna lie, i love frosting! Lol that means i love buttercream, but i will also probably love these 3 options. I really like the idea of whipping cream and yogurt. Sounds refreshing
Hello. I'm a home baker who absolutely loves watching your channel as well as other baking channels. You guys save us SO much time & headaches by trying out recipes for you. BIG thank you on that! I recently came across two icing videos that I would love if you experimented with and shared your thoughts with us in the scientific way only YOU can approach icings! 😁
One video was on 2-ingredient Ukrainian Buttercream by a channel called CakeMeAway posted 2 years ago. It used a version of white chocolate and no powdered sugar if I'm remembering correctly. The other was by the channel theStationBakery and she made this really beautiful icing with pasteurized egg whites that looked so smooth. Video is called 'How to make Velvety Smooth buttercream' posted about a year ago.
I am so inspired by all of you bakers & think people are whipping up amazing ORIGINAL recipes & icings in their kitchens and I love it.
You're the buttercream/icing queen so would love if you could consider working with these two icings. Thank u!!
I had to subscribe because as a science student myself who loves baking your videos are a perfect combination of both 🖤
EXCELLENT VIDEO
Thank YOU for sharing this...
I received 4 "Professional" decorated cupcakes for "Mother's Day"... They were soooooooo SWEET... I had to THROW them away... I took one bite and thought.... "OH NO"... and believe me I love sugar... so for those cupcakes to be TOOOOOOO SWEEEET... hurt me to throw them away.
Thank You for sharing this great video... I needed to See this..
Im obsessed with your channel.
Awesome video, as always. I love these comparison videos. In fact, I’d love to see a comparison between dairy frostings and non dairy options too. Similarly, I’d be interested in gluten vs gluten free, vegan, etc. I personally don’t have those specific dietary needs, but I’m interested in seeing how those components interact to form our favorite desserts, and how alternative ingredients replicate their function.
Watched your video yesterday, decided it deserves another watch since I love frosting.
Hell yeah!!!! I'm making cupcakes for the first time for my son's 15th tomorrow and I can't wait to impress him with this recipe - THANK YOU!
White chocolate ganache sounds amazing.
My saviour!!! My gorgeous knight in shining armour... well, with science book and baking tools😆
Thank you for amazing video again!!!❤️🔥
Hi Adriana. I've just discovered your channel. It's amazing all what you do and it is exactly what I was looking for.
I make cakes as a hobby and even sold some, but since I had my last baby I have no more time.
Thanks for giving us such great alternatives for the ones like me who take care of the amount of sugar.
Even though I love sugar.
Keep up the good job!😊😊
You put some much effort into all of your videos! You're so underrated
Great tutorials and advice…thanks for sharing❤️🙏🏼
That whipped ganache looks amazing. I've gotta try it!
I've never seen white chocolate ganache made this way!! And I've never even heard of Greek yogurt frosting!
I'm not a big fan on white chocolate ganache because it's either too sweet or I have to use more expensive, but less sweet chocolate. I absolutely will be giving the ganache and yogurt recipes a try!!
I absolutely love your channel. Perfection for us perfectionists! 💕
BTW, just made your Creamy Dreamy American Buttercream frosting for my granddaughters 1st birthday. It was a hit! Thank you.
truly i love your channel. i recently got into baking cakes and i've already made the american dreamy buttercream like four times, to great success!
awww that makes me so happy :)
You’re channel is incredible. I’m such a visual person and your graphs 😍
I’m saved by ur yogurt whipped cream!! Definitely my all time fav frosting ❤
Thank you soo much! I hate buttercream but its used so often
Wow all of these look amazing! I'm one of those people who don't really love buttercream, so this video is definitely of interest to me haha. I'm gonna have to try that white chocolate ganache one, it looks especially delicious!
Binge watched your videos yesterday. So happy to see a new one!! 🎉
❤️❤️❤️
These frostings are making my mouth water. I want to try to make that ganache
I'll make it for you :)
@@Sugarologie 💕
Counting down the days !
You are a life-saver literary
Yoghurt and Cream Cheese are my favorite flavors, can't wait to try these recipes for some cupcakes I want to bake
Thank you :D
Im absolutely loving the charts and stats that you're providing 😍
Just found your channel today and I'm 3 videos deep, I absolutely love your content and now I need some cake.
I love the Ermine frosting that’s my new fave after whipped.
I am in love with your channel! Keep up the amazing work ❤
I love buttercream. I hate cream cheese frosting because of the acidity. I’d love to try these though, no harm in trying!
This is very useful to have orher alternatives for frosting~
Your experimentations are so valuable to understand the different results we get from baking!
Been following and subbed for few weeks, but I'll try to comment more.
entertaining and informative as always I enjoyed the video
🥰🥰
This was soooo helpful for me thank you!!
Wow, these frostings look fantastic. Will definitely try them all so thank you very much ❤
Thankyou for the recipes and testing!! ❤
Love the whipped cream cheese frosting! It's quite the workout haha but definitely worth it 🙂 can it be turned into a chocolate frosting?
So so excited to try these
I'm absolutely making that white chocolate cream!!!
Beautiful.
Thank you for this!!
Thank you very much for all your video. You are really helping me with all my challenges making sweet surprises for my loved ones. Thank you again ang I would like to know wich one of all of the frosting that you analyzed is you favorite and why
could you do a video on a phillipine ube cake recipe 🙏🏻❤
why ever did buttercream became the go-to all over earth? is it because it's easier to make and slather on cake? it leaves a coating on the tongue i never liked. when i was a kid, most birthday cakes and wedding cakes had meringue frosting... on the other hand, this fancy fondant thing used nowadays put me off cake for good.
I tried the vanilla white chocolate ganache. Mine -ofcourse- came out too runny... I followed the exact recipe. This can be so frustrating🥲
Fantastic video
Could we consider the last one a white chocolate ganache? Thanks for your videos. Regular buttercream makes great cakes, but taste wise it is overpowering. Especially if buttercream is not traditional where we're from hehe. As a Brazilian - and I dare to say for many Brazilian folks - the idea or BUTTERcream gives the heebie jeebies. It's butter, BUTTER! 😂😂😂😂😂😂😂
Thank you❤
Do you have suggestions for dairy free frostings?
Great video❤ 👍
Can I use Callebaut white chocolate callers for the ganache frosting?
Yes those are my favorite and work great
@@Sugarologie thanks!
Lactose free here so ive started playing with recipes. For the most part its pretty simple. Bread was a bit different. Next im looking at using cacao butter with margerine so it still has strength.
Hi there. Thank you for these alternative non-buttercream frostings. Thank you too for your Swiss meringue-based marshmallow fluff. They are sooooo useful. For the 3 non-buttercream frostings in this video, can powdered gelatine be added to make these frostings more longer lasting? If yes, pls. include gelatine quantities as well. Thank you for your reply.
Great video! I have never liked any buttercream and have struggled for years to have a suitable substitute. I've been doing the cream cheese whip for a while now and it's been mostly good. The flavour is always great but the texture doesn't always hold, esp in the summer time here in New Zealand. Have you considered a cream cheese and white chocolate ganache hybrid? I think this could be the answer to the perfect frosting, however I've only experimented with the idea a few times. The sweetness will come from the white chocolate so there is less chance of having a loose frosting. I just have to figure out the ratio of chocolate, cream and cream cheese.
What about mascarpone/wiped cream frosting?
I love love love you videos!!!!
Love, love how you presented this video! I might have missed it, but should PLAIN, Greek yogurt be used? That's what I normally buy. I've never seen cream cheese frosting made without butter. I'm excited to try that! The white chocolate ganache looks phenomenal. I'm afraid I'd mess it up. I know you said to pay attention to the texture as you whip, but is there a ballpark figure as to the number of minutes you're looking at in whipping this? I'll say it again: superb video! ❤️
Yeah I should have emphasized plain Greek, but honestly I’ve used blueberry Greek yogurt and it was really tasty too.
I would say on low speed it took around 3 minutes. You can stop and check periodically but I find that you can overwhip pretty easily so I always err on underwhipping then finish it by hand ;)
I need a good marshmallow frosting recipe 😩
Could you use fruit Yogurts for the yogurt one?
What if I want to pipe that last chocolate one? Shall I let it reach stiff peaks?
I want to try the white chocolate ganache to try how long it lasts out of the fridge...I don't quite like the buttercream, I find it too sweet and too much butter going on there ...I like my cakes to look nice, but also to have a nice taste ... Thanks for your videos!!
Can you color these/use for decoration?
This channel is a gem! I've been wondering about a question on my mind for a very long time now and I hope you would be able to answer it!
I've been dyeing to know how to be able to get an Italian buttercream that is the right color of red. Like fire red. The red we like on lipstick commercials. The ferrari red. WITHOUT the use of alcohol or carmine. It is pretty hard to get a good quality buttercream but this red annoys the hell out of me.
Do you have a video for colors and how to get them to work?
Sincerely,
Do you have a great recipe for key lime pie?
Can you use these for cake pops please
Okay this is a really useful tip- instant pudding mix will stablize the hell out of any whipped cream or whipped cream icing
You can microwave the cream cheese in really short bursts of 10 seconds maybe, that makes it so much easier to soften and handle. Make sure you are not warming it too much, the idea here is to soften it just the right amount.
all of them all lookin gorgeous. So, can I use these frosting for layer cakes? or anyone here might have give it a try? thanks so much
I love watching your videos and how you have explanations for all of them.
Can I store these in the freezer? How long for? And how can I bring it back to the right consistency once I take them out from the freezer?
I was wondering if there is a special way to add chocolate to the cream cheese frosting ❤
Please do a caramel sauce video like this!!
Can I use Chantelle powder instead of heavy cream, thank you
Special way to mix buttercream i make a starlight cream 1,/2 buttercrem and 1/2
Whip cresm but it has to perfectly mixed
Wow, I was just thinking about a frosting that was not butter based. Thanks for reading my mind 😅
I love the idea of all of these, especially the vanilla chocolate ganache. So, I gave it a try this afternoon. I halved the recipe and did 3/4 cup 35% whipped cream, 45g white chocolate and a little vanilla extract. I let it cool in the fridge for 4hours and then tried whipping it up in my stand mixer. It took several minutes on high in my stand mixer to even get to a sour cream stage, and even after whipping for a long time after that I can't get it thick enough to imagine filling a cake with it. Right now, the weight of a cake layer would just make it all come out the sides. I would say it's sort of a thick cake batter texture, and I can't seem to get it past that. Any ideas what I might be doing wrong? Could I up the amount of white chocolate to achieve a firmer whip?
I have the same problem.. Have you found a way to make it thicker?
@@Alpengruss from my experience of making ganache in the past, upping the amount of chocolate would make it firmer, yes. (I haven't tried this specific recipe, but ganache recipes generally work the same). Its strange that you only got a thick cake batter consistency tho, since even just whipping cream alone should get you somewhat thick. It's also something to note that cooling ganache also makes it thicker.
ganache is pretty temperature sensitive. did it feel cold when you finished whipping it?
can you add food coloring to any of these icings?
Does the heavy cream you use have any gums or stabilizers? Any idea if that makes a meaningful difference here? Whipped cream cheese frosting is my go-to and I recently made it with heavy cream that had gellan gum, and the result was WAY more stable than usual. It's possible I just beat the cream cheese less or something, not sure. Curious if you have any insight or preference?
So my heavy cream has no stabilizers whereas my cream cheese has carob bean gum I believe… they definitely help stabilize in the end but gums are finicky. Mixing less would have definitely helped :)
Hi, Can I add passionfruit puree to Whipped Cream Cheese Frosting? I am just wondering if it will dilute the consistency & make it less ready for frostings and outer layer of tall cakes
I tried making ermine and it was good and light and not too sweet but it wasn’t light enough as my favorite frosting as whipped cream.
I just can’t make it stable in this humidity
Love this video! I do have a question: what would happen if you did try to use white chips in your vanilla whipped ganache? Is it more of a flavor issue or would the different kind of fat prevents the ganache from whipping or properly melting?
She said something about not holding the shape
Can the various whipped creams be colored?
Can I make chocolate icing with the cream cheese frosting? Same question for ganache can I use the real chocolate chocolate chips and heavy whipping cream? Please and thank you as I'm looking forward to making my doctor and chocolate pound cake with chocolate icing
Hyeee! I just found your channel and there are so many creation that I live. Can you do an experimentation of which frosting can last long in warm temperature? Around 90°F
That sheet cake looks so fluffy! Do you have the recipe on your channel by any chance? I baked your chiffon cake and it’s wonderful! Thank you!
why didnt you whip the last one untill stiff peak?
It will get really grainy - this way it stays smooth for me but you’re welcome to try! Maybe it’s my brand of chocolate