@@Naishrecipes Buttercream icing is a generic name for a type of frosting that's butter-based while American buttercream is a type of buttercream icing.
Thank you very much for this video. is there anyway when possible to also do a video that how how you ice the cake? what if you decorate the cake the day before do you still leave the cake with the American buttercream outside overnight? what if it's too hot? is there anything you add on buttercream to stabilize it ? thank you for your feedback
You're most welcome Germaine. Okay, I have other videos on how to ice from scratch. Here's the playlist ruclips.net/p/PLhxO2UHFPk3gUZ0je-OrrnlXCj07rIgux For my Buttercream, yes, I do. Now, there are different recipes so it depends on the type you are using. For SMBC, you keep chilled/refrigerated. Stabilization would have to do with your recipe itself.
Based on your question, here are a few things I'd like you to note, firstly, it's advisable not to cover your cakes with thin fondant, talk more of a textured fondant cake, it would most likely tear. For the tool you intend to use, if you have seen that being used before and you are sure it'd work, that's fine. I haven't done or seen it used on fondant before. You can check my video on suggested tools you can use for texturing fondant here ruclips.net/video/jLBv61lra6M/видео.html. Hope these help? Cheers!
Perfect? That term is relative. There are different buttercream recipes that work for different bakers in different climates that's why I say perfect is relative based on your question. However, the classic American buttercream recipe is 250g of icing to 500g icing sugar.
Nice videos ma'am! Please I have a question, if I want to use American butter for my butter cream, how many grams or kg will I use for 1kg of icing sugar?
Hello, to reduce sweetness, you can increase the fat content or reduce the icing, this means tweaking your recipe with either of these options to see what works best. Adding a dash of salt is another option. Alternatively, you can try other less sweeter types of buttercream frostings like SMBC and the rest.
This is very rude and impolite, don't ever drop such a comment on my video Ogechi. You don't know the effort involved in doing what I do and sharing such valuable content. If it's not okay by you, don't watch!
Ur blessed thanks
Amen and you too!
Thanks ma
You're welcome Amarachi.
I always look forward for your videos.
Thanks ma 😘😘😘😘
Yaaaaayyy!! 💃💃Thank you so much for watching Beulah!😘😘🥰🥰
Your videos are very well detailed. Welldone
Thank you so much for your kind words, I appreciate you for watching my videos!❤️🙂
Thank you so much for the tips on butter cream is so helpful God bless and increase you on every sides 🙏
Amen and God bless you too Bisi!🙏🏼
Happy to know you found it helpful.❤️
Wow. Thank you so much
It's my pleasure Linda!💕
Thank u so much.now I know why my cake melts .thank u
You're most welcome.
Thanks dear, it was helpful
Glad it was Grace, thanks for watching!
So insightful. Thank you so much sis.
You're welcome sis!
Thank God I found you
Thank God!❤️
I love this
Glad you do, thanks!
God will bless you..
Amen and you too Aisha!
Please I want to ask ma, is butter icing and American butter cream thesame thing?
@@Naishrecipes Buttercream icing is a generic name for a type of frosting that's butter-based while American buttercream is a type of buttercream icing.
Ok maam
I want to ask
Is 500g butter to 1kg icing a very good recipe to get a very nice and not too runny or too stiff butter cream?
@@Naishrecipes That's the basic buttercream recipe but you'd need to try it out and see if it works for you.
Thank you for the tips
You're most welcome.
Thank u ma'am.
You're most welcome.
Thanks darling
You're most welcome!
Thank you very much for this video. is there anyway when possible to also do a video that how how you ice the cake? what if you decorate the cake the day before do you still leave the cake with the American buttercream outside overnight? what if it's too hot? is there anything you add on buttercream to stabilize it ? thank you for your feedback
You're most welcome Germaine.
Okay, I have other videos on how to ice from scratch. Here's the playlist
ruclips.net/p/PLhxO2UHFPk3gUZ0je-OrrnlXCj07rIgux
For my Buttercream, yes, I do. Now, there are different recipes so it depends on the type you are using. For SMBC, you keep chilled/refrigerated. Stabilization would have to do with your recipe itself.
@@OluchiImoh thank you so much
Can I cover my cake with thin fondant and now create textures on it (with cake Combs)with buttercream. Thank you for your kind reply.
Based on your question, here are a few things I'd like you to note, firstly, it's advisable not to cover your cakes with thin fondant, talk more of a textured fondant cake, it would most likely tear.
For the tool you intend to use, if you have seen that being used before and you are sure it'd work, that's fine. I haven't done or seen it used on fondant before. You can check my video on suggested tools you can use for texturing fondant here
ruclips.net/video/jLBv61lra6M/видео.html.
Hope these help?
Cheers!
So what is the perfect merument for butter cream like using 500g of icing sugar the megerin will be how many grams
Perfect? That term is relative. There are different buttercream recipes that work for different bakers in different climates that's why I say perfect is relative based on your question. However, the classic American buttercream recipe is 250g of icing to 500g icing sugar.
Nice videos ma'am!
Please I have a question, if I want to use American butter for my butter cream, how many grams or kg will I use for 1kg of icing sugar?
You're welcome!❤️ It's 500kg to 1kg. That's the basic or regular one.
@@OluchiImoh you mean 500g right?
Thank you for your response, ma'am.
@@olufunkeogunwole1683 yes please, 500g apologies for the error.
I just subscribed to your channel and I love you already 💚
Welcome to the Family!!🥳🥳🥳 Aww, thank you so much!❤️
Please can I use shortening and margarine together
Yes, you can.
Hie i would to ask mam... how do i reduce sweetness of buttercream
Hello, to reduce sweetness, you can increase the fat content or reduce the icing, this means tweaking your recipe with either of these options to see what works best. Adding a dash of salt is another option. Alternatively, you can try other less sweeter types of buttercream frostings like SMBC and the rest.
What about using 450 g to mix 1kg
Haven't tried this before but the Buttercream would be too stiff most likely.
I made that mistake of putting the cake in the freezer😔
Oh dear, I'm so sorry!!😥😥 How did it turn out?
@@OluchiImoh it was sweating, the colored decorations stained the milk color background of the cake. I have learnt my lessons.
@@melodyleo4323 so sorry about that. Must have been hard.😔😔
I also made this mistake too. It was a disaster as it was sweating. I love your channel. Thank you for all your free tips.
I made this same mistake and the cake was messed up with color stain and also sweaty
You talking too much.. please try and go straight to the point
This is very rude and impolite, don't ever drop such a comment on my video Ogechi. You don't know the effort involved in doing what I do and sharing such valuable content. If it's not okay by you, don't watch!
Thank u ma'am.
You're most welcome Ladi!