Would love to watch more recipes for torrone dei morti. I make your recipe almost every week! Yesterday I made it again 😊 would love to watch some variations of it! It's so so good 😊
I'm wondering the same. I love your videos, and I'm hosting a big party for my mom's milestone 60th birthday party in August. Where I live, August is hot and muggy. I wanna use your recipes, but I need an icing that's tempered and can withstand heat and humidity for at least an hour
Thank you for these recipes, they all look so smooth and I almost can taste them just by watching the video! Would it be possible to substitute these fruits with fresh kiwi? 🥝
Aren't kiwis pretty acidic? I think I would do acidic fruits like the pineapple. You would have to strain it too like the berry one because of the seeds.
@@kzizik That sounds awesome, I bet it tasted great. I'm not a big fan of buttercream of fondant, but THIS... I'm going to try this weekend, lol. Fruit flavored buttercreams I can work with, lolol. I'm also thinking... Why can't we use ANY reduced fruit juice? Think about it. Which would you rather do? Hand crush and strain pomegranates, or reduce pom juice, lol.
@@labella9291 I know it's a different frosting but I made Ermine frosting last week for the first time. In order to get it pineapple flavor I reduced a cup of pineapple juice. Worked out great. I thought the same as you. Why not make more fruit reductions to flavor a buttercream? Reducing really amps up the flavor. Have you tried making Ermine frosting yet? If you haven't and you like the taste/mouth feel of SMBC and whipped cream frosting you'd like this one. It doesn't call for a lot of butter either. At least the recipe I used didn't...
Hi hon, can I simply cut all the amount to half if I only need a small amount of buttercream for my cupcakes? Needs to contribute my share on Easter Saturday lunch with family. Help pls 🙏 thanks much.
Like any buttercream, it will soften in hot/humid weather. It cannot be kept out because of the dairy content. Food safety comes first! It can be made more stable by swapping out half the butter fir Crisco/Trex
I got the milk to work but when I added the purée to my frosting it curdled. I looked up tips. All it says was add powdered sugar and whip it real good. I gave up as you did and threw mine away as well
Best youtube channel for making frosting, simple, to the point, no silly talking. Thank You Cupcake Savvy's Kitchen for sharing.
You’re too kind! Than my you so much.
Would love to watch more recipes for torrone dei morti. I make your recipe almost every week! Yesterday I made it again 😊 would love to watch some variations of it! It's so so good 😊
They look delicious,love the flavors ❤
Meine Lieblings Buttercreme. Mit Erdnussbutter schmeckt auch super
Enjoyed watching this video👍
Amazing! Thank you for this delicious buttercream. I have a question: it will be good to fill and cover a cake on a hot weather?
I'm wondering the same. I love your videos, and I'm hosting a big party for my mom's milestone 60th birthday party in August. Where I live, August is hot and muggy. I wanna use your recipes, but I need an icing that's tempered and can withstand heat and humidity for at least an hour
Oh my God🙈 amazing cream. Thanks for sharing🌷🤩
Thanks for visiting
Thank you for these recipes, they all look so smooth and I almost can taste them just by watching the video!
Would it be possible to substitute these fruits with fresh kiwi? 🥝
Aren't kiwis pretty acidic? I think I would do acidic fruits like the pineapple. You would have to strain it too like the berry one because of the seeds.
@@labella9291 I ended up blending then cooking/reducing the kiwis. I strained the pulp and mixed it in the buttercream
@@kzizik That sounds awesome, I bet it tasted great. I'm not a big fan of buttercream of fondant, but THIS... I'm going to try this weekend, lol. Fruit flavored buttercreams I can work with, lolol.
I'm also thinking... Why can't we use ANY reduced fruit juice? Think about it. Which would you rather do? Hand crush and strain pomegranates, or reduce pom juice, lol.
@@labella9291 I know it's a different frosting but I made Ermine frosting last week for the first time. In order to get it pineapple flavor I reduced a cup of pineapple juice. Worked out great. I thought the same as you. Why not make more fruit reductions to flavor a buttercream? Reducing really amps up the flavor. Have you tried making Ermine frosting yet? If you haven't and you like the taste/mouth feel of SMBC and whipped cream frosting you'd like this one. It doesn't call for a lot of butter either. At least the recipe I used didn't...
Love it! Thanks! God bless!!
So glad!
Looks good. I have a question, how long does this mixture lasts, does the cake stand up to room temperature or requires refrigeration?
Depends on weather of course you live in.
so beautiful my friend
Me encanta estos sabores de buttercream💕 🤩gracias por compartir 😊
Wow . That peach buttercream 😍😍😍. Can i use fresh peach?
look delecious 😍😍👍😋😋
Good Morning .How are U ?
Your recepie is very colourful , relexing and yummmmy🤤🤤🤤🤤
I wisch U a very healthy and happy weekend🙋🙋🤝🤝
كريمة الزبدة رائعة
From 0:00 to 0:22 fantabulous😊🙏.
Gorgeous
Thanks
i love the flavors🤗
Looks so delicious 🥰
That music sounds like it could be atmospheric music for a restaurant.
you can always add jello powder
Very good 👏👏
Thanks for the visit
Superb!
Thanks a lot!
@@CupcakeSavvysKitchen Could you please make orange flavoured one? Thank you🥰🥰🥰
I do wish you had scraped the bowl down several times during beating to make sure all the butter gets beaten thoroughly
Se ve increíble y muy estable. La refrigeraste antes de usarla en la duya?
Terimakasih
All of these look fabulous. What is the small appliance that you put peaches and berries in to chop?
Does this frosting get firm in the fridge?
Nice
وصفات رائعه 😍
Should the butter be cold or room temperature?
Hi hon, can I simply cut all the amount to half if I only need a small amount of buttercream for my cupcakes? Needs to contribute my share on Easter Saturday lunch with family. Help pls 🙏 thanks much.
Looks yummy! Any type of food colouring works?
could I, use them for my piping practice?, I need to handle any kind of tips, for decorations!!
Complimenti sono di Genova. Volevo sapere se si può dimezzare le dosi ? E se bisogna metterlo nel frizer Grazie buona giornata
Can the cake be covered in this fruit buttercream frosting?
Thanks for the recipe it looks delicious. How much would 2 cups of berries be in grams?
It's about 250g
Does someone know if this cream is good for covering a cake?
Sure is! I have a full playlist of how I use it to decorate cakes and cupcakes
ruclips.net/p/PLKwc-pEBWMUPHUFo-nZsVPgCpdTpCb7YC
what if the recipe adds whipping cream?? how does it feel?🙏
I wonder what size of cake it can cover? 500gms of butter?
A que velocidad se debe batir con la batidora de mano??
How does this buttercream hold in hot weather - thanks 🥰
I’m curious about this too!
Hola a las cremas de mantequilla en climas cálidos le agregan manteca vegetal para que sean resistentes al calor🤗
@@aliciaeligon6419 thanks 🥰
@@aliciaeligon6419 Ahhh si como se me pudo olvidar esa meta 🤦🏽♀️ muchas gracias! 💖
Like any buttercream, it will soften in hot/humid weather. It cannot be kept out because of the dairy content. Food safety comes first! It can be made more stable by swapping out half the butter fir Crisco/Trex
What would these flavors be good on? Other 6han a spoon 😋
How can we use these butter cream ?
Hola se puede ver en español gracias
morning from malaysia teacher...
Please add what the ingredients are in cups please and explain it more clearly
👍👍👍👍
Oops. I missed the error. It should say other than a spoon?
I made it but the it's a bit runny, what do I do
refrigerate for at least 30 minutes then beat again. this will give time for the buttercream for start setting.
Caned friuts? Why? There are fresh fruits or frezen. Only pineaple juice without fruits?
😍😍😍😍😍
moltooo dietetico con tutto quel burro
Mine immediately curdled as soon as the condensed milk touched the butter. :( it was even in the fridge over night. I had to toss it
I got the milk to work but when I added the purée to my frosting it curdled. I looked up tips. All it says was add powdered sugar and whip it real good. I gave up as you did and threw mine away as well
Does condensed milk buttercream get gloopy if the room gets too warm?