This recipe you can skip or replace the hazelnut & cacao spread with Nutella. You can add vanilla flavour if you want too. There is enough room or space for you to play with flavours. In this video, I use a spatula to fold in the icing sugar first into the margarin before continuing whisking, is because to prevent the icing sugar flying all over the counter top. Is your choice if you choose not to do so. Wish you lots of success. Enjoy!
actually i just can use margarine for frosting but i just need a video as a proof (?) so that I'd be more confident to use margarine 😂 since butter here is expensive. thank you for the video!
this is exactly how common people in Indonesia make a frosting, cz the price for whipping cream or any cream is too expensive so we do this.. anyway, i like ur videos, cz u always make cooking n baking seems sooo easy jst bcz u do it very relax n clean
Michael, many thanks. I am so happy to have this recipe and have so many uses for it. Thank you over and over. Such pleasure watching you work. .From Canada Ruth
Hi Michael, my business has grown a great lot since I've been adopting your methods and recipes. However, can you please put the ingredients in the description box. It's way easier, especially for when i need tips for those rushed cake orders Ps: It started with the doughnts
0:30 ingredients 0:38 beat and stop 1:01 continue beat until pale color 1:38 add icing sugar and beat 20 second 2:15 add Hazenut & cacao beat 20 second, finish fold with a spatula
Terimakasih Mr. Lim untuk semua resep yang sudah kamu bagikan selama ini, Saya sangat bersyukur menemukan channel ini 👍👍👍😊 selalu semangat ya dalam membuat videonya
I tried this last week I only needed it for 10 pcs cupcakes so I use 125g margarine, 40g sifted icing sugar and 1/2 tsp vanilla extract it was perfect not very sweet. I wonder if I can use cocoa powder for the chocolate frosting?🤔
Hi Michael, Thank you for sharing such simple recipe again! I did it using the 2 ingredients - 250g Margarine (in tub type which I use to spread on my bread) and 40g (reduced) icing sugar. The frosting turns out softer than what I see in your video. May I ask if the purpose of the icing sugar was to provide the frosting a slightly firmer texture?
Please use those classic margarine that come in a plastic container, not those fancy bread spread in a tube. After whisking the margarine, you can refrigerate it for 15 minutes before piping. The icing sugar plays a part, but in this case 40 or 80 grams icing sugar won't make a different. I think the problem is your margarine. Please let me know how it turns out , if you going to try again. Good luck and success.
Thanks to share this recipe. This is very cheap more than butter and easy to find margarine.😍😍😍 Hope you always health and success. I like see your Chanel. 👍👍👍
Hi Michael do you always do everytbing in such a smooth easy way wow can you say what tips you use and size pls thanks for sharing its always a pleasure to look at yr work of art you shld do paintings as well thanks ❤❤❤ from Trinidad
After frosting, it needs to be refrigerated for 1 time, then you can leave it on the counter top in room temperature for many hours. 1. First frost the cake 2. Then put the cake in the fridge for an hour 3. Then take the cake out and leave it in room temperature.
Hi Michael. I would like to make this recipe using chocolate (instead of Nutella or similar spread). Should I use melted chocolate or cacao? How much should I use? Thanks.
I just wonder if using the electric whisker for 5 minutes (!) doesn't create a problem, which is simply overheating the small electrical motor ? Or to avoid ending up with a hot whisker, do I have to choose a device with a decent power (watts) ?
Salaam,, all of your recipes are really good. This one is like too good for the ladies cooking at home. Only one thing I needed to ask, this one batch of frosting is enough for covering a 8" cake?
Hi Michael. Enjoy watching each and every one of your videos... did tried a few and turned out successful and yummy. Thank you. All the best and happy baking. 😃😄😆💖👍👏
Michael, I have never used margarine in my buttercream before. I found that the ratio of margarine to sugar was not enough, so I doubled the sugar and Nutella because there was a margarine after-taste. I think you're on to something here. I will try your recipe with butter and let you know the result.
i did make icing sugar, and when i mixed it with the margarine, the sugar was not dissolved in the margarine and cluld be felt when eaten, how can i fix it????
I am looking for margarine "buttercream" Since butter is so expensive and the weather is tropical so butter melted easily not for margarine, thank you for the recipe
Beautiful!! is it possible to make mocca cream this way? i tried but with no so much success. I dont see a smooth cream but a cream with small lines of margarine.
Hi can i use condensed milk instead of icing sugar? Please help im desperate my grandma's birthday is coming and i need to make an incredible cake for her 😥😥
Hi Michael, i enjoy baking and i am your fan. i like your recipes and have tried many of them. I also have watched most of your videos. May i have a suggestion? Will it be possible to pin the ingredients and the directions (in bullet points)? That way, I know what ingredients are needed at a glance.
The reason I don't leave the recipe list in the description box anymore because many skip or fast forward the video too often, and as a result they miss any important information and come back complaining they failed to execute the recipe. I am here to help people to succeed, not help them to be lazy. The recipe is given to you free, I don't think is too much to ask for anyone to write down the ingredients themselves. Take this as a lesson to anyone who are too lazy, impatient and no discipline to watch the video through. 30 percent of the people asking questions when the answers already in front of them if they just pay attention to the video. 30 percent for me is just to much. Can you imagine 30 percent of people in this world are lazy because things are given to them too easily, especially the younger generation. I wouldn't want that in my conscience. If they don't like what I represent, then they can always search for other channel. For those who appreciate and grateful to my work and what i teach, they definately won't have a problem writing down the recipe themselves.
@@michaellim i agree with you. Only suggestion is the first recipes appeared in the screen with all measures stayed a little longer, so I didn't need to pause to get all the info
250 g margarine 40 g icing sugar 120 g hazelnut and cacao spread 1)whisk the margarine for 5 minutes till light and pale in colour 2)add the icing sugar and mix it using a mixer for 20 seconds 3)add hazelnut and cacao spread into the bowl,mix it for 20 seconds 4)finish it off with a spatula
This recipe you can skip or replace the hazelnut & cacao spread with Nutella. You can add vanilla flavour if you want too. There is enough room or space for you to play with flavours. In this video, I use a spatula to fold in the icing sugar first into the margarin before continuing whisking, is because to prevent the icing sugar flying all over the counter top. Is your choice if you choose not to do so. Wish you lots of success. Enjoy!
Thank you chif for sharing your genious recipes 🌹🌹🌹 the lovely cakes are sponge , am i right ?
Can you share the recipe of eeg rool pls ?
Basma Hasan, it is sponge cake.
Thanks alot michael
thanks Mr. lim ur so kindly share ur tips. 😊
Been waiting soooooo long for this... I'm nigerian and butter is quite expensive here. Thank you so much Michael.
I'm telling you.
Same here.
Same as South Africa. I'm so happy right now.
Same as in Kenya! I haven't found a place where I can get it at prices that are friendly for commercial cakes... yet
Same in Angola
actually i just can use margarine for frosting but i just need a video as a proof (?) so that I'd be more confident to use margarine 😂 since butter here is expensive. thank you for the video!
Same here nd saw today this video..did u tried? Hw was the buttercream
this is exactly how common people in Indonesia make a frosting, cz the price for whipping cream or any cream is too expensive so we do this..
anyway, i like ur videos, cz u always make cooking n baking seems sooo easy jst bcz u do it very relax n clean
Thank you! Butter is so expensive in my country compared to margarine.
Really beautiful and delicious...!!!👌Happy weekend to Michael Lim and everyone who is watching..!!! 🙋♀️
When I find a Michael Lim recipe, I usually sigh out of relief knowing i got some good stuff
Michael, many thanks. I am so happy to have this recipe and have so many uses for it. Thank you over and over. Such pleasure watching you work. .From Canada Ruth
I like how you use hand mixer instead of stand mixer because most of us don't have one.
Hi Michael, my business has grown a great lot since I've been adopting your methods and recipes. However, can you please put the ingredients in the description box. It's way easier, especially for when i need tips for those rushed cake orders
Ps: It started with the doughnts
Write the recipes down on a book it is way easier
Tks for using magarine instead of butter ! Will give it a try this weekend ! 🙏🙌👍
0:30 ingredients
0:38 beat and stop
1:01 continue beat until pale color
1:38 add icing sugar and beat 20 second
2:15 add Hazenut & cacao beat 20 second, finish fold with a spatula
Your video was really packed with information. Thanks for keeping it short and very helpful
I've never used margin to make frosting .Thanks for sharing.
Terimakasih Mr. Lim untuk semua resep yang sudah kamu bagikan selama ini, Saya sangat bersyukur menemukan channel ini 👍👍👍😊 selalu semangat ya dalam membuat videonya
I tried this last week I only needed it for 10 pcs cupcakes so I use 125g margarine, 40g sifted icing sugar and 1/2 tsp vanilla extract it was perfect not very sweet. I wonder if I can use cocoa powder for the chocolate frosting?🤔
Thank you for your kind sharing this amazing recipe...very simple yet looks lovely .. will definitely try this.
Hi Michael, Thank you for sharing such simple recipe again! I did it using the 2 ingredients - 250g Margarine (in tub type which I use to spread on my bread) and 40g (reduced) icing sugar. The frosting turns out softer than what I see in your video. May I ask if the purpose of the icing sugar was to provide the frosting a slightly firmer texture?
Please use those classic margarine that come in a plastic container, not those fancy bread spread in a tube. After whisking the margarine, you can refrigerate it for 15 minutes before piping. The icing sugar plays a part, but in this case 40 or 80 grams icing sugar won't make a different. I think the problem is your margarine. Please let me know how it turns out , if you going to try again. Good luck and success.
Thanks Michael. I’ll update you
@@ongailing81 did you try again?
Wow! That before and After picture was very informative and helpful.
Thanks to share this recipe. This is very cheap more than butter and easy to find margarine.😍😍😍
Hope you always health and success. I like see your Chanel. 👍👍👍
I like this recipe its good for tropical country like Phillippines...thank you for sharing this
May I know how long can it stay in shape at room temperature
your recipe is so affordable👌
I just want to ask if the margarine needs a room temperature, just like how the butter .
Can I use powdered sugar instead?
Btw, I love and learn a lot through your videos :)
Thank you!
Yes! It’s the same thing
Hi Michael do you always do everytbing in such a smooth easy way wow can you say what tips you use and size pls thanks for sharing its always a pleasure to look at yr work of art you shld do paintings as well thanks ❤❤❤ from Trinidad
Thank you Michael
Hi what's the purpose of the hazel but and can I add gelatin to make it stable
longer time for whipping the margarine is the key to have a stable, smooth and firm result no need to add a ton of icing.. sugar my
interesting. Have u tried mocca cream this way?
I love how relaxing this video is... I use buttercream with margarine all the time 😊
May i know how does it taste?
It tastes nice... But with margarine taste... That you get used to with time
Is it stable in summer? And what buttercream u make mostly with magerine ? ABC?
looks delicious ! do cakes with this buttercream need to be put in fridge? can i leave on countertop covered instead
After frosting, it needs to be refrigerated for 1 time, then you can leave it on the counter top in room temperature for many hours.
1. First frost the cake
2. Then put the cake in the fridge for an hour
3. Then take the cake out and leave it in room temperature.
@@michaellim Thank you so much dor your reply ! I will use this buttercream next time i make a cake
Hi Michael. I would like to make this recipe using chocolate (instead of Nutella or similar spread). Should I use melted chocolate or cacao? How much should I use? Thanks.
Since I've watched your sponge cake making video I've been making sponge cake😁😂 . You technics are so simple and best . Am so happy 👩🎤
Thank you Michael. Can we drip chocolate ganache over margarine buttercream? Would it melt unlike butter?
Thank you been looking for frosting that will stay in hot days.
Hello Lim,take love from Bangldesh.its really marvelous.i have a Ques;can i only use condensed milk instead of icing suger?
I just wonder if using the electric whisker for 5 minutes (!) doesn't create a problem, which is simply overheating the small electrical motor ? Or to avoid ending up with a hot whisker, do I have to choose a device with a decent power (watts) ?
Mocca cream on top of coffee sponge cake☕️🎂☕️☕️☕️😋 yum yum
How's the firmness compared to the white-choco butter cream recipe? was it much more dense for the white-choco butter cream? Thanks.
So smooth and easy to make. Thank you for the tutorial.
Salaam,, all of your recipes are really good. This one is like too good for the ladies cooking at home. Only one thing I needed to ask, this one batch of frosting is enough for covering a 8" cake?
Hi this is great!! Can you substitute the nutella with more icing sugar? I need it to be vegan😢
Hi Michael. Enjoy watching each and every one of your videos... did tried a few and turned out successful and yummy. Thank you. All the best and happy baking. 😃😄😆💖👍👏
Michael, I have never used margarine in my buttercream before. I found that the ratio of margarine to sugar was not enough, so I doubled the sugar and Nutella because there was a margarine after-taste. I think you're on to something here. I will try your recipe with butter and let you know the result.
From Egypt ..best chef I like you
i did make icing sugar, and when i mixed it with the margarine, the sugar was not dissolved in the margarine and cluld be felt when eaten, how can i fix it????
Sieve the icing sugar before adding into the margarine.
Gracias señomichael estoy aprendiendo mucho de usted soy de Cali colombia
Wow... 😍 I've been looking for this for ages....!!! Thanks a lot😋
I am looking for margarine "buttercream" Since butter is so expensive and the weather is tropical so butter melted easily not for margarine, thank you for the recipe
Hi. Micheal. What is. Hazelnut is it liquid u put it in cocao wish u show proper ingredients. Thx
Sorry for asking, if hot weather is it going to melts?
Like the butter one best but as always great recipe. Thanks chef
This recipe is really helpful, thank you so much
مرحبا
الوصفة هي
250غ مارقرين
120غ بندق ممزوج مع الكاكاو بودر
40غ سكر بودر
قال يمكن تعويض البندق بشكولاطة نوتيلا
شكرا.
120 غرام شكلاطة الدهن بذوق البندق أو يمكن تعويضها بالنوتيلا
@@rimaskitchen5445
ربما انت محقة لكن هو كتب بالانجليزية بندق و كاكاو
انا ترجمت كما هو كتب على كل حال شكرا.
@@abdelazizalaze وماذا عن الكريم الابيض فانيلا الي باخر الفديو يمكتن هل يمكن ايضا الاستغناء عن زبدة الفستق
@@lina-mz8vy
الكريم الاخر عبارة عن مارغرين او زبدة وسكر ناعم ويبقى في الثلاجة مدة 24 ساعة نصف منه اضاف له زبدة البندق و الكاكاو وليس الفستق
سلام.
@@abdelazizalaze شكرا اخي الكريم جعلها الله في ميزان حسناتك
If making vanilla butter cream..what is the quantity of margarine and icing sugar?
Is it okay to use condensed milk instead of sugar? Or ordinary sugar instead of icing sugar..?
Beautiful!! is it possible to make mocca cream this way? i tried but with no so much success. I dont see a smooth cream but a cream with small lines of margarine.
hi, on what speed do i set my mixer? low or high?
I tried the recipe it’s perfect however when I do try to pipe it out using Russian piping tips it doesn’t work. Is it coz the frosting is toooo stiff?
Can I use margarine using swiss method buttercream? My sister accidentally bought margarine and i dont want to waste it.
Hi Michael... Can I replace the margarine with butter?
Sir why when i making a frosting with thid butter the icing sugar still can be fill after beat it for 10 minutes how to lose this crumpy fill sir...?
That is totally impossible. You must be using the wrong sugar.
The icing sugar you use matters. You have to find finely textured icing if not, you'll taste the grit
does too much whisking affect the margarine?mine is too soft
Its probably too warm from the mixing.. Try chilling it in increments of 15 min and see of it firms up better for u
Hi. Thanks for this recipe please I have a question. Can one paint on it ?
Hi there. Im just wondering if you used a salted Margarine or non salted?
I'm having the same question
Can u give link of maragarine u used..which margarine is used..can i buy online
May I know..how long and the tempt if we decided leave the butter cream on a counter top/room temptt?thank you
After frosting, it need to refrigerate for first time, then you can leave in the room temperature (20-21°C) for many hours.
@@michaellim ok,thank you
Hi..can you please help me to find out which icing nozzles are best.. thanks
You ara thé Best chef ever 🇩🇿🇩🇿🇩🇿🇩🇿🇩🇿
What kind of margarine
How about star margarine can i or not use it? thank you
Hi can i use condensed milk instead of icing sugar? Please help im desperate my grandma's birthday is coming and i need to make an incredible cake for her 😥😥
Michael can I use butter instead of margarine?
روعه نموت على وصفاتك متألق ومجتهد في العمل شكرا
سلام ممكن المقادير
Thank you for sharing, Michael.
Is this GSM margarine or all purpose margarine?
Thank you chef for this fantastic recipe
Can I leave the hazelnut spread/nutella out and just make it regular buttercream?
Hi Lim, can I use margerine with Swiss buttercream?
Plz icing sugar it is the same powder sugar?
How can i achieved the white frosting using margarine because thats the only available in my place due to pandemic issue
Can we use cocoa powder instead of cocoa spread
Is hazelnut cacao comes like that. is this easy to get from every grocery store? . If could not find it. Is cocoa powder works Thank you. Micheal
Just replace it with Nutella.
Thank you Mr.Michael
Can this cream be used inside donuts
If not ,any recommendations
I don't see why not.
Thank you
I was afraid it will be very soft
Thank you again
By the way I wait for your intelligent recipes
If you are afraid it might be too soft, you can always replace the margarine with butter.
brecious advise thanks
Hows tasted before?? How close to real butter?
It will not melt? For cake frosting
Will this stay soft or will it get a skin if setting on a dessert table.
Yes, it will stay soft like any other spreadable margarine.
Thanks so much!
The cake which ur using to frost pls share the link of that recipe
Hi Michael, i enjoy baking and i am your fan. i like your recipes and have tried many of them. I also have watched most of your videos. May i have a suggestion? Will it be possible to pin the ingredients and the directions (in bullet points)? That way, I know what ingredients are needed at a glance.
The reason I don't leave the recipe list in the description box anymore because many skip or fast forward the video too often, and as a result they miss any important information and come back complaining they failed to execute the recipe. I am here to help people to succeed, not help them to be lazy. The recipe is given to you free, I don't think is too much to ask for anyone to write down the ingredients themselves. Take this as a lesson to anyone who are too lazy, impatient and no discipline to watch the video through. 30 percent of the people asking questions when the answers already in front of them if they just pay attention to the video. 30 percent for me is just to much. Can you imagine 30 percent of people in this world are lazy because things are given to them too easily, especially the younger generation. I wouldn't want that in my conscience. If they don't like what I represent, then they can always search for other channel. For those who appreciate and grateful to my work and what i teach, they definately won't have a problem writing down the recipe themselves.
@@michaellim i agree with you. Only suggestion is the first recipes appeared in the screen with all measures stayed a little longer, so I didn't need to pause to get all the info
Trang Huynh, nothing is perfect. In such case the pause button is there for a reason.
@@michaellim....... I pray if 40percentage of whole human beings have such divine qualities like yours.... this world would have become *Heaven *🙏
I am from sri lanka.your recipes amazing .
Thanks for your lovely recipes I'm from algeria
Tried this and my magarine did not get fluffy. Where did I go wrong. Could it be because od the type of margarine I used
Is there a specific thickness of butter cream between the cake layers?
very nice thank you Michael
Thank you Michael.
Thank you Michael for sharing 😊
Can i Use refined sugar instead of icing sugar?
Can i use condensed milk instead of icing sugar ?
Just found your channel through your donut video. would love to see more classic baked desserts ❤
Can i use condensed milk? Instd icing sugar?
تسلم ايديك احنا متابعينك العرب بنرجو منك في كل وصفة تكتب المقادير باللغةالعربية لاننانعشق وصفاتك
ونتمني لك التفوق و النجاح الدائم
250 g margarine
40 g icing sugar
120 g hazelnut and cacao spread
1)whisk the margarine for 5 minutes till light and pale in colour
2)add the icing sugar and mix it using a mixer for 20 seconds
3)add hazelnut and cacao spread into the bowl,mix it for 20 seconds
4)finish it off with a spatula