This recipe is a butter ganache. Using white chocolate instead of candy melts will lend better flavor but both work equally well. Butter is best a little softer than room temperature but not to the point it is melting. I prefer a salted butter but unsalted works equally well. 150g of butter is 10-1/2 Tbsp of butter. Thank you for the video.
I tried this buttercream and OMG it's pure silk. Unbelievable. And it pipes perfectly. This is absolutely my go-to for buttercream from now on. And no messy icing sugar everywhere. Thanks so much for the recipe!
I used this to top yellow cupcakes with strawberry filing. I was disappointed when I tasted it by itself, but it was actually yummy on the cupcake! If you need a quick frosting, I think this is easy
I just have to put my 2 cents in here - I cannot believe all the comments about the sugar! #1 OP, never said it was sugar free - She said NO ICING SUGAR (which is confectioners sugar, btw) #2 I think we all know she is referring to the 3+ cups of confectioners sugar it USUALLY takes to make buttercream - Which she DID NOT use! #3 It IS possible to buy white, dark and milk chocolate WITHOUT sugar in it! Grow up, people and learn to pay attention!
How dare you make sense lol I'm also worried about how people jumped on the no icing sugar equating it with no sugar at all. Someone even commented that this recipe is full of sugar and fat so it's not healthy. No shit Sherlock.
A million thank you's!!! For whatever reason frosting is where I struggle the most. Im always looking for different ways of making it. Thank you, thank you 💜
Thanks for sharing. Been looking for more alternatives of the American and Swiss meringue buttercream. Will definitely try this. Pls yes interested in more recipes thanks
This sounds very good. But please let your audience know that white chocolate is made of cocoa, butter, sugar, milk, solids, vanilla, and lecithin. So, even though you are not using sugar and milk, there is already sugar and milk in the white chocolate.
It just balls down to understanding simple English Elizabeth. The title states “NO ICING SUGAR”. I think people just jump into conclusions without actually reading or listening, No further explanation is needed.
@@cakemeaway3485 well I don't know if you should be schooling @silvasilvasilva, as in ENGLISH we don't say, "it balls down". 😒🙄 Your comment was unnecessary🤨and made you look childish & foolish as the REAL saying ironically has a cooking term to it.😏
To those attacking the Creator... Your comments does not make you sound smart... She clearly meant you don't have to have those ingredients... And seriously buttercream is not buttercream without sweetness
Could you use regular chocolate for a chocolate butter cream? I'm thinking, yes....I would add a tsp of white vanilla to the vanilla one.. This basically a ganache recipe......great video, thanks!
I think that I like the Russian buttercream better, less sweet and so easy to make. Whip can of sweetened condensed milk and butter. So delicate and light.
Hi, I’m a beginner. Would you mind telling me how much butter you add to your sweetened condensed milk? I’m really struggling with frostings. No matter which kind I make, they end up too soft to pipe. Thanks so much 🌺
@@Bee-Kind-Baker 2x250g unsalted butter (room temperature) 397g Condensed milk (in the UK this is 1 tin) This buttercream works for me in winter and summer in the UK. Good luck
I don't bake, and I have no idea why this came up on my feed, but bow I want to make it. Yum! By the way, although I dont bake, I do cook and I discovered that the microwave DEFROST setting is good for more than defrosting. It's great for softening butter and cream cheese without turning it into liquid. Probably would work for chocolate too.
Thank you for a great idea! I never even thought or considered trying this, and don’t know why! I cook and bake all the time and really appreciate this idea. See! There is ALWAYS ALWAYS ALWAYS something new to learn!
Thank you for sharing, I had to keep watching with waiting for the answers of no icing sugar, cream etc... that is what I have always used for icing, this was a refreshing look at possible ways to have delicious icing, never would have thought about myself. I will give it a try sometime.
There are so many myths in baking and using so much icing sugar in buttercream is one of them. Simple recipe like this has all the smoothness, stability, sweetness, pipebility everyone wants.
Thank you so kindly for sharing... and please be careful to ignore negativity. Stay positive always. Avoid going into the mud with mud slingers, or else you will all look the same... muddy. Peace and Love.
This would be great on top and between layers of Ukrainian walnut or almond torte. I am definitely going to make it. Should I use European butter? American butter has a high water content.
New subbie! I needed this recipe ty! Please do more frosting recipe. We need to change up the frostings the same gets boring. I hope to try it for my cakes!
Flour and shortening whipped not too sweet icing heat shortening add flour 3 tbsp shortening melted 3 tbsp flour mixed in stir till thick. cool and whip
Woww i just came across your channel n woww so much interested in trying this... May i know did u just add the butter in the hot melted white chocolate? Please revert back... awaiting to try this❤❤❤ love from Goa, India ❤️🥰
I am excited to try this! I have a few questions, can you color it with regular paste style or liquid food color (such as Wilton’s or Americolor) and how does it last in heat or when it’s on a cake at room temperature for any length of time?
Wilton’s has an oil-based food coloring. (It comes in packages of red, orange, yellow, blue and then green, pink, purple, black.) As the other comment said, do not use the typical gel food dyes because they contain water which is chocolate’s (as well as candy melts’) enemy. ETA: It is possible this recipe has enough butter in it that it may color fine with regular food colorings. You could give it a shot if you don’t want to buy oil-based food coloring.
If I wanted to make it using dark chocolate.... what would be the measurements? Can you color this white chocolate buttercream? How stable is it in hot weather? Sorry for all the questions.
Hi. One baker to another; I wouldn't count on it. Sorry. When there are only two ingredients and one of them is butter... ? Gonna say this probably isn't going to hold up well outside in the heat. Again, sorry.
@@JJW77 I don't know of one. Every icing I've used goes soupy in hot and humid weather when left outside. Maybe some of the rest of you can offer solutions? Does freezing the finished (iced) cake help?
Hi, I just found your channel and I loved it. Can I covered the whole cake and make a decoration with this buttercream? Is it stable enough to stay exposed for more than 3 hours? Thanks from Houston, Texas
looks good but was looking for no sugar icing... I guess there is really nothing that does not contain sugar because white chocolate is a believe about 60 to 80% sugar.
What do you mean "no sugar", the white chocolate has sugar. I was very interested because I'm diabetic but I'll have to get sugar free white chocolate first
Personally I wouldn’t call it buttercream, and being chocolate it will melt really easily so I wouldn’t use it to crumbcoat or decorate a stacked cake such as a wedding cake. Might be ok on cupcakes as long as it keeps cold.
Usually ganache helps with stability for crumb coating, many bakers prefer it to regular buttercream. The chocolate hardens rather quickly so the ganache sets firm. And as long as you don't keep the cake in the heat, it will be ok (no cake will resist sitting in the sun anyway). Where I'm from we don't leave the wedding cake out the whole time for example, so it would be completely fine to use this whipped butter ganache to crumb coat or even final coat. In other countries maybe not.
Hey dear, thank u for ur amazing recipis! Iam deffo a new subscriber to ur YT Channel! Dear i have some question can i also use this buttercream to decorate the cake from the outside, sorry for my bad english
This recipe is a butter ganache. Using white chocolate instead of candy melts will lend better flavor but both work equally well. Butter is best a little softer than room temperature but not to the point it is melting. I prefer a salted butter but unsalted works equally well. 150g of butter is 10-1/2 Tbsp of butter. Thank you for the video.
Muricans when they see a Metric unit..
I tried this buttercream and OMG it's pure silk. Unbelievable. And it pipes perfectly. This is absolutely my go-to for buttercream from now on. And no messy icing sugar everywhere. Thanks so much for the recipe!
Can I use this to ice the whole cake ?
is the butter room tempature or cold and is that a stick of butter
I used this to top yellow cupcakes with strawberry filing. I was disappointed when I tasted it by itself, but it was actually yummy on the cupcake!
If you need a quick frosting, I think this is easy
I just have to put my 2 cents in here - I cannot believe all the comments about the sugar!
#1 OP, never said it was sugar free - She said NO ICING SUGAR (which is confectioners sugar, btw)
#2 I think we all know she is referring to the 3+ cups of confectioners sugar it USUALLY takes to make buttercream - Which she DID NOT use!
#3 It IS possible to buy white, dark and milk chocolate WITHOUT sugar in it!
Grow up, people and learn to pay attention!
How dare you make sense lol
I'm also worried about how people jumped on the no icing sugar equating it with no sugar at all. Someone even commented that this recipe is full of sugar and fat so it's not healthy. No shit Sherlock.
The thumbnail picture says No icing sugar and NO SUGAR. I think people are commenting based on the thumbnail picture 😂
A million thank you's!!! For whatever reason frosting is where I struggle the most. Im always looking for different ways of making it. Thank you, thank you 💜
Would you like me to make more recipes like this?please let me know
May an alternative to ganache?
Definitely,it doesn’t even need refrigeration to crust up
Thanks for sharing. Been looking for more alternatives of the American and Swiss meringue buttercream. Will definitely try this. Pls yes interested in more recipes thanks
Yes please
YES!!!
I just made this right now! It’s so quick to make compared to American buttercream and so silky and smooth with better flavor it’s amazing!!!
Is it too sweet?!
Oh my gosh I love how you talk. You are so passionate and sweet. Thanks for the video!
Aaaww 🙈😘
Perfection! This buttercream spreads and pipes so easily and looks beautiful. Thank you so much.
This sounds very good. But please let your audience know that white chocolate is made of cocoa, butter, sugar, milk, solids, vanilla, and lecithin. So, even though you are not using sugar and milk, there is already sugar and milk in the white chocolate.
It just balls down to understanding simple English Elizabeth. The title states “NO ICING SUGAR”. I think people just jump into conclusions without actually reading or listening, No further explanation is needed.
@@cakemeaway3485 It does say "no sugar". It's the only reason I clicked, but it probably has more sugar than traditional recipes.
@@cakemeaway3485 well I don't know if you should be schooling @silvasilvasilva, as in ENGLISH we don't say, "it balls down". 😒🙄
Your comment was unnecessary🤨and made you look childish & foolish as the REAL saying ironically has a cooking term to it.😏
@@cakemeaway3485Wow. That was just rude and condescending. This is the first and last video I watch of yours.
To those attacking the Creator... Your comments does not make you sound smart... She clearly meant you don't have to have those ingredients... And seriously buttercream is not buttercream without sweetness
Could you use regular chocolate for a chocolate butter cream? I'm thinking, yes....I would add a tsp of white vanilla to the vanilla one.. This basically a ganache recipe......great video, thanks!
Hi thanks for this recipe!! Cant wat to try it. May i know if we can use double boiling technique instead of a microwave?
I think that I like the Russian buttercream better, less sweet and so easy to make.
Whip can of sweetened condensed milk and butter. So delicate and light.
Hi, I’m a beginner. Would you mind telling me how much butter you add to your sweetened condensed milk? I’m really struggling with frostings. No matter which kind I make, they end up too soft to pipe. Thanks so much 🌺
Yes but it is melting so quickly in hot days.
@@Bee-Kind-Baker
2x250g unsalted butter (room temperature)
397g Condensed milk (in the UK this is 1 tin)
This buttercream works for me in winter and summer in the UK.
Good luck
@@dizolatamankueno2380 , thank you so much 🌺
just trying to make a wholesome on a budget frosting without immigration flavor chips. ty for the recipe 🖐🏼
I don't bake, and I have no idea why this came up on my feed, but bow I want to make it. Yum!
By the way, although I dont bake, I do cook and I discovered that the microwave DEFROST setting is good for more than defrosting. It's great for softening butter and cream cheese without turning it into liquid. Probably would work for chocolate too.
Thank you for a great idea! I never even thought or considered trying this, and don’t know why!
I cook and bake all the time and really appreciate this idea.
See! There is ALWAYS ALWAYS ALWAYS something new to learn!
Thanks will try this recipe after my exams are over today.
Thank you for sharing, I had to keep watching with waiting for the answers of no icing sugar, cream etc... that is what I have always used for icing, this was a refreshing look at possible ways to have delicious icing, never would have thought about myself. I will give it a try sometime.
I am so glad I ran across your channel! Subscribed!! 🥰
There are so many myths in baking and using so much icing sugar in buttercream is one of them. Simple recipe like this has all the smoothness, stability, sweetness, pipebility everyone wants.
Thank you so kindly for sharing... and please be careful to ignore negativity. Stay positive always. Avoid going into the mud with mud slingers, or else you will all look the same... muddy.
Peace and Love.
I found that i did need to chill it a bit - it broke when I first tried to whip it up while still too warm - a few mins in the fridge fixed it though!
Thanks for sharing! Is this buttercream good for making stiff flowers? Please lmk. Thanks
Never heard of this butter cream before will try.
I can’t wait to try this! Thank you!
This is basically a butter ganache but whipped to a piping consistancy .
It looks amazing!! How’s working with the heat? Summer is coming 😢
Love your presenration
WOW, it looks amazing and I will try this soon! Thank you...
Thank you so much for sharing ❤❤
What a wonderful recipe! I make plenty of cupcakes!
Amazing recipe, never seen or heard of this before. Thank you for sharing! Can this be used to pipe elegant white roses for a wedding cake?
Gonna try this
I have watched 3 videos and I just love your videos. They way you talk it’s like we’re friends so comfortable I had to subscribe
Can you pipe flowers and use Russian piping tips with this buttercream?
Russian piping tips with Ukrainian buttercream? I think not!
I'm thinking.. Dark chocolate and butter would whip up the same way?... 😊
Nice
How long time it will be good after taking from fridge?
I am from India
I'm so trying this. Thank you so much
Did you simply cover your baked goods or decorate? If you decorated, did the decorations keep their shape?
I will definitely be trying this.
This would be great on top and between layers of Ukrainian walnut or almond torte. I am definitely going to make it. Should I use European butter? American butter has a high water content.
New subbie! I needed this recipe ty! Please do more frosting recipe. We need to change up the frostings the same gets boring. I hope to try it for my cakes!
Thanks so much for this video. First time watching; subscribed ❤
Thanks for sharing
Yes!!! Thank you for this! I look forward to trying this!!
Flour and shortening whipped not too sweet icing heat shortening add flour 3 tbsp shortening melted 3 tbsp flour mixed in stir till thick. cool and whip
Woww i just came across your channel n woww so much interested in trying this... May i know did u just add the butter in the hot melted white chocolate? Please revert back... awaiting to try this❤❤❤ love from Goa, India ❤️🥰
I am excited to try this! I have a few questions, can you color it with regular paste style or liquid food color (such as Wilton’s or Americolor) and how does it last in heat or when it’s on a cake at room temperature for any length of time?
If you use candy melts you could probably use colored candy melts
It needs to be oil based because chocolate clumps and separates when liquid is added.
Wilton’s has an oil-based food coloring. (It comes in packages of red, orange, yellow, blue and then green, pink, purple, black.) As the other comment said, do not use the typical gel food dyes because they contain water which is chocolate’s (as well as candy melts’) enemy.
ETA: It is possible this recipe has enough butter in it that it may color fine with regular food colorings. You could give it a shot if you don’t want to buy oil-based food coloring.
Do you add butter while chocolate is still warm?? I want to try this today kindly ans
This is easy to make but is it real sweet
Wow it looks super! Ana so easy!
Does it hold up like ganache kn hot weather?
Wow that’s looks amazing thank you ❤
If I wanted to make it using dark chocolate.... what would be the measurements?
Can you color this white chocolate buttercream?
How stable is it in hot weather?
Sorry for all the questions.
Very stable
Same measurement
This was my question. Cool!
Question, is it overly sweet? Because I don't like overly sweet can it be the sweetness be taken down?
It's this greasy? Just curious done it's got the white chocolate plus butter. Can you add vanilla extract? Can this be made into a chocolate version?
Thank you for sharing. 😊
Is this recipe good for cupcakes and cookies?
Is it good for a crumb coat for a cake to ? X
Love the buttercream thank you for sharing. Please can it be use to cover a cake without fondant
Uw 😘
Uw 😘😘😘
I made this. It is excellent. But I would say that it is not a crusting butter cream.
Does it set very firm?
Hi, did she say if the butter was salted or unsalted? Watched the video a couple off times but I didn’t hear if she said anything about it.
Does anyone know if the consistency will be the same if I use plant based butter and sugar free chocolate? 🤔
How much buttercream does this batch make? Enough to cover a 6 inch layer cake?
Thank you so much! Amazing recipe. Definitely trying it.
Thanks for sharing your easy buttercream recipe. Will it stand up in hot weather - outdoors for at least 4-6 hours?
Hi. One baker to another; I wouldn't count on it. Sorry. When there are only two ingredients and one of them is butter... ? Gonna say this probably isn't going to hold up well outside in the heat. Again, sorry.
@@JR-yy1iv Thanks for your helpful feedback. Do you have a easy buttercream without a lot of sugar that will hold up in hot weather?
@@JJW77 I don't know of one. Every icing I've used goes soupy in hot and humid weather when left outside. Maybe some of the rest of you can offer solutions? Does freezing the finished (iced) cake help?
@@JR-yy1iv I appreciated your guidance in this matter. Do you think that the Betty Crocker can frosting with hold up? Thanks!
@@JR-yy1iv Hi, how does this buttercream recipe sound to you - ruclips.net/video/7QdcR3DnDQE/видео.html - Thanks for your input.
I just made this, wow!
Oh my god !! So can we call it White chocolate ganache buttercream ? 😂 Definetely gonna try this.
Def !😂
It's not ganache as it doesn't have the cream
And that is why it is not a buttercream, too. Its a whipped chocolate butter…
It is called butter ganache
@@judx34 The butter is made of cream! LOL.
Can white choco be switched to milk?
This Is great whit you have toddler and you don't want to feed them so much sugar in their birthday whit your are using organic white chocolate . 😉
Love your videos 🙏🙏💯 , where do you get the ganache white chocolate tho??
From cakes stores and u can use any white chocolate from regular stores,that was just what I had available .....and Thanku 😘😘😘😘
Looks so tasty.
Hi, I just found your channel and I loved it. Can I covered the whole cake and make a decoration with this buttercream? Is it stable enough to stay exposed for more than 3 hours? Thanks from Houston, Texas
I wonder if it holds up to a Houston summer.
I hate doing buttercream and trying to deliver in the heat and humidity.
Use an ice chest with jell filled ice pack
@@teresabell1014 it's chocolate and butter. You can try to modify the proportions (more chocolate, less butter) if you need a more solid consistency.
Thanks for sharing 😊
Similar with Ganache, is this maybe white chocolate Ganache
Thanks 😊
Welcome 😊
Wow! This is great and east. I hope it is stable too.
If i add more butter will it be more firm or what can i add to make it more firm ?
Hello Madam. Thanks a million for this recipe. I have a question? I have a cake of 20cm height and 20cm width. How much cream should i prepare?
About 300 to 500g of butter will do
Is this frosting strong enough to fill and cover cakes or will it slide all over the place, obviously doubling up if its a biggish cake
And unsalted butter works better??
looks good but was looking for no sugar icing... I guess there is really nothing that does not contain sugar because white chocolate is a believe about 60 to 80% sugar.
Do a whip cream frosting stabilized with sugar free pudding mix. Or use sugar free white chocolate, if you literally want no sugar.
Omg looks so easy going to try as i dont like normal buttercream. What colours do you use.
Oil based. Because it chocolate
Or any
I use regular gel food coloring and it worked fine
@@dorisbutler6640 thankyou
What if the butter separates while heat gets produced whipping for long?
does it work if I use vegan white chocolate and margarine ?
I want to know too
Im pretty sure that's a very sweet white chocolate ganache buttercream.
What do you mean "no sugar", the white chocolate has sugar. I was very interested because I'm diabetic but I'll have to get sugar free white chocolate first
Thanks very much
Would this work with regular dark or milk chocolate?
It does, search for "Whipped Butter ganache", like in this recipe: ruclips.net/video/VNJGglAY7Sw/видео.html
You may need to adjust the ratios!
Does it work the same with chocolate? Semisweet dark chocolate?
Thank you so much for this recipe! I always got gritty buttercream :( subbed!
Is Butter cold or room temperature
What is the temperature of chocolate while adding butter..
Do we need to melt butter from chocolate
I'd like to know if it's possible to paint on it 🤔
It's a good cheat, especially if you like white chocolate.
Lovely video. Thanks for sharing but how does it taste? seeing that there's no sweetener or any form of sugar added.
White chocolate is sweeter than regular milk chocolate so it’s really cream and sweet,it’s actually sweeter than my Swiss meringue buttercream
Oh really, thanks for the reply. I will definitely give it a try.
Hello, what food coloring would i use if i need something colored? Can i use gel or the one for white chocolate?
Oil based such as color mil
It looks great
Will it be stable enough to use stencil on this
OMG! I can't wait to try this!! Would adding more chocolate cause it to harden a bit? I'm thinking of using this recipe for some items I ship.
Personally I wouldn’t call it buttercream, and being chocolate it will melt really easily so I wouldn’t use it to crumbcoat or decorate a stacked cake such as a wedding cake. Might be ok on cupcakes as long as it keeps cold.
Usually ganache helps with stability for crumb coating, many bakers prefer it to regular buttercream. The chocolate hardens rather quickly so the ganache sets firm.
And as long as you don't keep the cake in the heat, it will be ok (no cake will resist sitting in the sun anyway).
Where I'm from we don't leave the wedding cake out the whole time for example, so it would be completely fine to use this whipped butter ganache to crumb coat or even final coat.
In other countries maybe not.
Amazing!! 🧁 thanks for this fast vid!
Hey dear, thank u for ur amazing recipis! Iam deffo a new subscriber to ur YT Channel! Dear i have some question can i also use this buttercream to decorate the cake from the outside, sorry for my bad english
Yes,you definitely can
@@cakemeaway3485 can we also make this with brown chocolate? So 300g brown chocolate and 150g Butter?
No icing sugar or sugar but what about all that sugar in the white chocolate?