Finally someone to tell me why I'm having problems. Everyone says room temperature so I leave mine out but it ends up much softer than just the finger test. You don't know how much you've just helped me to be a better baker. Just one of the many reasons I love your tutorials. Where can I find your recipes? Thank you for sharing and keep on caking 💜
Aww so happy to hear this helped Lorraine :D and all my recipe videos have the ingredients list in the description box but I'm currently working on a blog so hope to have that up soon :D
This is exactly what I needed! Here in Ireland, in Winter, it's cold enough in our old home that 'room temperature' means nothing. So now that I have a probe thermometer, I know that 18 C is my target when I have to soften butter at 10% power in the microwave. A million thanks to you.
Hi, thank you for the video. I am totally new to baking and learning the vocabulary. I didn't now that creaming was a specific thing and you really saved my recipe. Thank you!
Thanks MK for sharing crucial steps to perfect our baking. I have been watching your video for quite some time, I have learnt a lot. Also, I started selling birthday cakes and cupcakes to friends and close family members.
Thank you so much for this really helpful video. Now I know why sometimes my cakes have a gummy dense texture. It's all down to the mistakes we make at the creaming stage.
I live in Texas, USA.... And you are Right, room temp in Texas vs Room Temp in Minnesota, are two different temp's, drastically different!!!! And the time of year also makes a Big Difference as well. There is days I can set the butter out, and hrs later it's still to hard, and days I can set it out and 20 mins later it. Too soft and I have to put it back in the fridge before making anything with it.
Yess I know exactly what you mean!! Same thing happens here in NZ :) when it's cold, room temp butter is so hard haha and in mid summer its super soft! Much love from NZ to Texas! :)
Thanks for this. Here in West Africa, room temperature means very soft so my creamed butter with oil has always been a bit liquidy. I'll try to get it to 18 degrees and see the difference
Great advice! What about if you need to use shortening or on-dairy margarine instead of butter? What consistency would work best? Should I put margarine in the freezer to get a bit firmer?
Hello MK, I just discovered your channel, I must confess that you’re so clear in your explanation. You got a new subscriber. Just a question, can butter be replaced with margarine? We don’t have much access to butter in my country.
Thanks so much for the sub and glad to hear you're enjoying the content :D and hmmm it really depends on the recipe, if it says you can use margarine as a substitute then it should be okay :)
Hi MK, thank you so much for this in depth video of creaming the butter and sugar. But I still have one doubt left, does the sugar dissolve completely when we do creaming, or when do we stop creaming? Please do reply. Lots of love and more power to you!😊💞
The problem is, most recipes don’t call for oil, and this video doesn’t really show how to cream just butter and sugar. I’ve done that on high for over 5 minutes in my stand mixer, and it looks nothing like this.
hey i want some help with the frostings because when i make any butter cream frosting in a hot and humid country like pakistan its always runny and Nevers table to decorate it, can you tell me please whats the best kind of frosting for such harsh weathers. except for using fondants
What if you are making a cake that only uses oil (no butter at all). I want to make Jewish apple cake, and that is one of the characteristics of the cake. What should the volume of the sugar and oil amount too? I am guessing it won't double.
Hi dear, mine is not working at all, i used the room temperature butter, regular sugar, but they dont melt in and doesnt look anything creamy but liquidish grainy thing :(
Hi there! You can reduce it a little but the vanilla cake recipe itself makes 2 8 inch cakes (using 3 cups of flour in total) so it does produce a larger batch of batter and isn't overly sweet :D
Hi there! I would recommend sticking to what the recipe says as they may have other fats or liquids and if you add the extra oil it may not work well for the recipe :)
Hi MK, Thank you for this really well presented video. Actually Showing us the thumb technique is great, as you said "room temperature" doesn't mean the same thing to all people. ☮️❤️🦘🇦🇺
Finally someone to tell me why I'm having problems. Everyone says room temperature so I leave mine out but it ends up much softer than just the finger test. You don't know how much you've just helped me to be a better baker. Just one of the many reasons I love your tutorials. Where can I find your recipes? Thank you for sharing and keep on caking 💜
Aww so happy to hear this helped Lorraine :D and all my recipe videos have the ingredients list in the description box but I'm currently working on a blog so hope to have that up soon :D
@@CakesbyMK❤❤
This is exactly what I needed! Here in Ireland, in Winter, it's cold enough in our old home that 'room temperature' means nothing. So now that I have a probe thermometer, I know that 18 C is my target when I have to soften butter at 10% power in the microwave. A million thanks to you.
Thanks so much for that. Finally, some real clarity on the needs for this crucial step. luv and hugs
Hi, thank you for the video. I am totally new to baking and learning the vocabulary. I didn't now that creaming was a specific thing and you really saved my recipe. Thank you!
I baked the vanilla cake that you the recipe you uploaded and it came out so perfectly❤
U r a good teacher keep it up
Have made your vanilla cake and it comes out perfect.Even added strawberry essence it came out excellent.Thank you so much MK
Yayyy so happy to hear that :D
Thanks MK for sharing crucial steps to perfect our baking. I have been watching your video for quite some time, I have learnt a lot. Also, I started selling birthday cakes and cupcakes to friends and close family members.
Thank you so much for this really helpful video. Now I know why sometimes my cakes have a gummy dense texture. It's all down to the mistakes we make at the creaming stage.
Nobody gives as simple, precise advice & instructions as you. PLEASE do more videos, and your audience is very receptive to your at home dishes! 🤭
You r best as your content.. May Allah tallah bless you
I thank you from the bottom of my ❤️for this i always use struggle with buttercream....lots n lots of love 💕 from Goa India ❤️
الله يجزاكِ خير ومشكورةعلى مجهودك الرائع 😍😘😘😘😘😘😘🌹🌹🌹🌹🌹🌹🌹🌹👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
You are amazing. Your videos are not only informative and useful, you give so much good mood. I always smile while I watch your videos. ❤️🌹❤️🌷
Awww so happy to hear my videos make you smile :D thank you so much for your love and support! :)
Great lesson! I appreciate it.
Thanks sis always for your tips and tricks. Very much appreciated
Your an amazing baker masha Allah ❤
I live in Texas, USA....
And you are Right, room temp in Texas vs Room Temp in Minnesota, are two different temp's, drastically different!!!! And the time of year also makes a Big Difference as well.
There is days I can set the butter out, and hrs later it's still to hard, and days I can set it out and 20 mins later it. Too soft and I have to put it back in the fridge before making anything with it.
Yess I know exactly what you mean!! Same thing happens here in NZ :) when it's cold, room temp butter is so hard haha and in mid summer its super soft! Much love from NZ to Texas! :)
Thanks for this. Here in West Africa, room temperature means very soft so my creamed butter with oil has always been a bit liquidy. I'll try to get it to 18 degrees and see the difference
You're most welcome! Hope the next time around it comes out perfectly for you :D
Oh god .ty ty ty . I was actually thinking about how to make it perfect
السلام عليكم
Another informative video. جزاك الله خير.
Thank you so much
Very informative, tnx dear
Looks like a yummy cake!
Very nice! Will adding cold or room temperature eggs keep this fluff you presented in your video?
Great advice! What about if you need to use shortening or on-dairy margarine instead of butter? What consistency would work best? Should I put margarine in the freezer to get a bit firmer?
MK has everyone back even if we don't know it!
Haha aww thanks Amy!! :)
Thank you for the tip.. I love this vanilla cake recipe.😋Delicious!
So glad to hear you enjoyed the recipe :D
Your the best ❤️
Hello MK, I just discovered your channel, I must confess that you’re so clear in your explanation. You got a new subscriber.
Just a question, can butter be replaced with margarine? We don’t have much access to butter in my country.
Thanks so much for the sub and glad to hear you're enjoying the content :D and hmmm it really depends on the recipe, if it says you can use margarine as a substitute then it should be okay :)
Hi MK, thank you so much for this in depth video of creaming the butter and sugar. But I still have one doubt left, does the sugar dissolve completely when we do creaming, or when do we stop creaming? Please do reply. Lots of love and more power to you!😊💞
Very helpful!
Ok so when my butter oil sugar turned liquidy, is it ok to put the whole bowl in the fridge and try whipping them again after? Or are they ruined?
Shukran so so much
Gracias 👍
The problem is, most recipes don’t call for oil, and this video doesn’t really show how to cream just butter and sugar. I’ve done that on high for over 5 minutes in my stand mixer, and it looks nothing like this.
For those in the United States: 18 degrees Celsius is about 65 Fahrenheit.
saved my life
hey i want some help with the frostings because when i make any butter cream frosting in a hot and humid country like pakistan its always runny and Nevers table to decorate it, can you tell me please whats the best kind of frosting for such harsh weathers. except for using fondants
If my mixture still doesnt cream, can i still refrigerate it to make it colder and then mix it again? The country i live in is so hot and humid 😢
How do you get that consistency without a hand mixer?
My butter and sugar just looks like butter with sugar mixed in after creaming.
Pls, can the creaming be done with a blender?pls reply, it's urgent, thanks.
What if you are making a cake that only uses oil (no butter at all). I want to make Jewish apple cake, and that is one of the characteristics of the cake. What should the volume of the sugar and oil amount too? I am guessing it won't double.
Hi dear, mine is not working at all, i used the room temperature butter, regular sugar, but they dont melt in and doesnt look anything creamy but liquidish grainy thing :(
Did you use normal sugar instead of icing sugar?
Hi Salma! Yes I used normal sugar :)
I notice you use butter and oil in most of your cake recipes. What is the ratio and why do you use both? Thank you in advance
Thanks ever so much. Very informative 👌
Can this be done without a mixer. I mean the oil inclusive
A hand mixer should work fine too :)
Hello... Can I reduce the sugar by half? It will be to sweet for me using 300 gram... Thank you!
Hi there! You can reduce it a little but the vanilla cake recipe itself makes 2 8 inch cakes (using 3 cups of flour in total) so it does produce a larger batch of batter and isn't overly sweet :D
Which liquid u add with butter and sugar
Hi there! I added vegetable oil :)
So i can add oil thanks
Hi there! I would recommend sticking to what the recipe says as they may have other fats or liquids and if you add the extra oil it may not work well for the recipe :)
Great video 📹 👍. Subscribed to channel for more amazing videos like this one 😀.
But it looks grainy should it be like that?
My butter always separates when i add eggs
Human figures Fondant tutorials please
I'm not too great with fondant!! But if I get around to practicing some figurines then I'll def do a video on it :)
👍👍👍💯
❤️
please help me to make acrylic gloss cake foto new trend
🎉🎉🎉🎉🎉
Don't you answer questions?
Hi MK, Thank you for this really well presented video. Actually Showing us the thumb technique is great, as you said "room temperature" doesn't mean the same thing to all people.
☮️❤️🦘🇦🇺
Glad you found this helpful Stephanie :D the thumb technique is my go to method and always works for me! Hope you all have the same success :D