I've been going to town on your recipes after trying your milk cake recipe. I poured homemade caramel over it and it was phenomenal. My partner and I wolfed it down in entirety in about 36 hours. You've been added to my small list of cooks who I trust unconditionally and may even die for. So, thank you for existing! There have been so many times I've pulled a recipe off the net and it just kind of fell flat. Not that they were bad, they just rarely ended up in the recipe box. Now I have a feeling I'm going to run out of space by the end of the quarantine. Definitely not a bad problem to have.
Hi Sam, Is it possible to make a batch of vanilla buttercream and split it and just add to cocoa and mix to the other without making 2 different batches and maybe doing the same with the cream cheese and strawberry frosting? Thanks
The amount of cream I add varies but it's typically in that 3-4 tablespoon range. Unfortunately, like most frostings, I'm not sure it will hold up well in hot temperatures. :)
Hi there! I have no heavy cream and also running out of milk at home. Bakery stores here are closed due to current pandemic issue. But I do have some whipping cream. Can I use it instead?
I haven’t weighed it. It makes enough to cover one 2 layer 8 or 9 inch cake. Or if you frost your cupcakes like I do, about 12 cupcakes (24 if you just want a thin layer). It’s a good bit of frosting. Check back Thursday I am publishing a video for a marble cake and I use this frosting to coat it so you can see what the finished product looks like. 😊
I love all your videos! So easy to follow and the end result always turns out great! I tried your chocolate cake recipe and the chocolate butter cream frosting and it was Fantastic! Keep up the great work I subscribed to your Chanel too 😀😊😊
Yes, it will change the taste some. I have used that in the past when I already had a can open. The icing tends to do better with " full" fat milk, heavy cream or half and half. Never use lowfat unless you plan on refrigerating the dessert, plus it affects the taste.
No, but you may have to add more sugar to get texture you want. This recipe is the same as a regular buttercream, the cocoa powder is the only difference. I have made this recipe (I never measure so cannot say 100% same) for over 45+ years and my grandmother is the one who taught it to me back in the 60-70's. With the exception we always use salted butter. Sometimes I add more salt, depends on your taste buds. Be sure to use a "full fat" milk product....regular milk, half and half, heavy/whipping cream, light cream, even evaporated milk. Evaporated milk may change the flavor slightly. Be sure to shake the can. Do not use condensed milk, that would be too much sweet. Oh, you are adventuresome, and do not need exact measurements, you can add more or less cocoa to adjust to your taste...you may have to adjust the milk product some. Just adding my 2 cents to help out.
I've been going to town on your recipes after trying your milk cake recipe. I poured homemade caramel over it and it was phenomenal. My partner and I wolfed it down in entirety in about 36 hours. You've been added to my small list of cooks who I trust unconditionally and may even die for. So, thank you for existing! There have been so many times I've pulled a recipe off the net and it just kind of fell flat. Not that they were bad, they just rarely ended up in the recipe box. Now I have a feeling I'm going to run out of space by the end of the quarantine. Definitely not a bad problem to have.
Thank you so much! I am honored to be a trusted cook.😊😊😊 I test my recipes a lot and take pride in them so I’m very happy to hear you appreciate them.
I made your vanilla cake recipe and the choc butter cream and both are amazing thxfor the recipe.
I'm so glad it was such a hit! :)
Just made some came out great
I'm so glad you enjoyed it! :)
Absolutely perfect - made today and couldn't be happier with the outcome.
Love this frosting! Yum!
Hello! I just tried your chocolate frosting to the T and it came out very delicious! Thank you so much for sharing. Happy Resurrection Sunday!
You're welcome! I'm so glad you enjoyed it! :)
I love the fact that you have two different colour mixers... blue and red
So delicious!! Everyone loved it ❤ thanks for sharing.
You're welcome! I'm so glad to hear everyone enjoyed it! :)
I have got to try it out
I hope you love it! :)
I DO
Hi Sam, Is it possible to make a batch of vanilla buttercream and split it and just add to cocoa and mix to the other without making 2 different batches and maybe doing the same with the cream cheese and strawberry frosting? Thanks
I have literally been scouring youtube looking for a video to answer that very same question.
Thank you will try.
I hope you love it! :)
Hi can l use drinking chocolate instead of cocoa powder? Please
Thank you so much for sharing 🤗
You are so welcome!
this was so delicious thanks!
I'm so glad you enjoyed it! :)
I love your recipes thank you.
Do you have any cupcake recipes?
I would really appreciate if you can share some.
Thank you so much! I actually have LOTS of cupcake recipes. Here’s the link to my website where you can find them all. Some have videos some don’t. 😊😊
Thank you for your , can I add-less sugar for the frosting . Thank you 🙏♥️♥️♥️
You can leave out some sugar the frosting will just be thinner. 😊
@@SugarSpunRun Thank you 🙏❤️❤️❤️
Great tips!! I will do it for sure, thanks!!!
Thanks so much! Enjoy ❤
Hi, thank u for this🥰
You’re welcome 😊
i made this with my cupcakes...................................................................
it was scrumdelish!!!!!!!!!!!!!
can i use less sugar in the frosting?
If you use less sugar your frosting won't be as firm or pipe-able.
Tried it. Loved it!!! Super easy and delicious!!!
I'm so glad you enjoyed it so much! :)
Perfect frosting.... How many tablespoons of heavy cream did u add all together?
Is this frosting stable in hot temperatures?
The amount of cream I add varies but it's typically in that 3-4 tablespoon range. Unfortunately, like most frostings, I'm not sure it will hold up well in hot temperatures. :)
How much powdered sugar do you need
I actually discuss that in the video. :)
Can I use a non electric hand mixer?
That should work. It will just take a little more work. :)
Hi there! I have no heavy cream. Can i subtitute Nestle cream? Thankyou so much
You may need to alter the amount but it should work. 😊
this is good!!
I'm so happy you enjoyed it!
Hi there! I have no heavy cream and also running out of milk at home. Bakery stores here are closed due to current pandemic issue. But I do have some whipping cream. Can I use it instead?
Yes the whipping cream will work. 😊
@@SugarSpunRun I have no idea whipping cream is also known as heavy cream too. Btw thank you so much.
I hope you love the frosting!
How do you get the chocolate color darker and not light
You could use a Dutch processed cocoa 😊
How much cocoa
i think 1 and a half cups
Can I use this for a cake that will be covered in fondant!?
This will work well under the fondant. :)
How many ounces does this recipe make?
I'm a chocoholic, I like to layer it thick with yummy chocolate.🌰🍩😋
I haven’t weighed it. It makes enough to cover one 2 layer 8 or 9 inch cake. Or if you frost your cupcakes like I do, about 12 cupcakes (24 if you just want a thin layer). It’s a good bit of frosting. Check back Thursday I am publishing a video for a marble cake and I use this frosting to coat it so you can see what the finished product looks like. 😊
Good one. I have a similar recipe on my channel. Gotta love chocolate frosting.
You can never have enough chocolate! 😊😊
@@SugarSpunRun true story.
hi how much cocoa powder do i need
All the ingredients are in the description. :)
@@SugarSpunRun Thank you I made it yesterday It was the best thx.
Hi Sam,
Can you use this chocolate frosting for brownies?
That will work for sure! That’s a lot of chocolate but there’s nothing wrong with that. 😊
I love all your videos! So easy to follow and the end result always turns out great! I tried your chocolate cake recipe and the chocolate butter cream frosting and it was Fantastic! Keep up the great work I subscribed to your Chanel too 😀😊😊
Thank you so much! I’m so glad you have enjoyed everything so much! 😊😊
Hi @sugarspunrun can I use evaporated milk instead of the regular milk or cream
Yes, it will change the taste some. I have used that in the past when I already had a can open.
The icing tends to do better with " full" fat milk, heavy cream or half and half. Never use lowfat unless you plan on refrigerating the dessert, plus it affects the taste.
I just made this frosting but accidentally added lemon flavoring instead of chocolate and it was so light and delicious....highly recommend
I'm glad you enjoyed it! :)
Have you tried putting a bit of ground cinnamon in your chocolate cake?
I have not, but it sounds good. :)
@@SugarSpunRun It is. I read about it in Dolly's chocolate Bundt cake (it's online). 😗
Well how much cocoa powder? I'm watching this as I'm making it
2/3 cup. 😊
How much cocoa?
You can find all measurements in the description 😊
❤
How much cocaa
You can find all of the ingredients in the description. :)
How much cocoa did you use, please?
It’s in the video. 😊
do you need coca powder for the recipe
No, but you may have to add more sugar to get texture you want. This recipe is the same as a regular buttercream, the cocoa powder is the only difference.
I have made this recipe (I never measure so cannot say 100% same) for over 45+ years and my grandmother is the one who taught it to me back in the 60-70's. With the exception we always use salted butter. Sometimes I add more salt, depends on your taste buds.
Be sure to use a "full fat" milk product....regular milk, half and half, heavy/whipping cream, light cream, even evaporated milk. Evaporated milk may change the flavor slightly. Be sure to shake the can.
Do not use condensed milk, that would be too much sweet.
Oh, you are adventuresome, and do not need exact measurements, you can add more or less cocoa to adjust to your taste...you may have to adjust the milk product some.
Just adding my 2 cents to help out.
Be nice if you told us how much coco powder and vanilla. Guess I'll try another recipe.
Check the description 😊
She used 1/2 cup of cocoa powder, 2 Tbsp cream at first, then a bit more cream because the frosting was too stiff.
wait how much cocoa powder lol i need to know lol
I have all of the ingredients listed in the description. :)
You don't use eggs whites 😮😮😮
Correct. It's a buttercream not a meringue buttercream. :)
Swiss or Italian meringue buttercream are far superior.
Ohhhh chocolate buttercream i thought it was just chocolate
The powdered sugar should be sifted.
You can sift yours if you struggle with it being lumpy.
Is this not too sweet?
Not for me. :)
Sickly sweet with all that powdered sugar.
nevermind
That is thick
Can I add less powder sugar?