Been running a cake business from home for a few years now. I've never made American buttercream since it's too sweet. I make both SMB and German at the same time since it uses the entire egg and no wastage and then I freeze the batches when it's all completed. SMB is perfect for piping designs and German just has a great taste to it so depending on what the decoration calls for I'm happy to switch between these two. I have tried Ermine and Italian and more recently Russian but the SMB and German are my go to frostings.
I also don't like sweet buttercream but I use salted butter and it cuts that sweet taste to it and now compliments the cake flavor I make! So I only make American Buttercream i've never tried the others
As a American I hate buttcream for that reason I always found it grossly too sweet but now that I know their is multiple butter creams I will give it a try again
I also dislike American buttercream, but I understand why it's so often used. It's stable and beginner-friendly. So I've been practicing with other buttercreams and frostings to see if I can find something I like!
Sugarologie has an american dreamy buttercream that replaces some of the sugar with corn syrup, and it really turns out great! I would definitely recommend it as an easy alternative. It’s less sweet than a regular american buttercream too.
Hello from Germany! Our buttercream isn‘t just one type. I know many different recipes. But the custard one is light and sweet. I love your videos and now I can‘t wait to see you try German Buttercreme ;)
I LOVE buttercream. I didn't know there are so many types. I think mine is just plain American buttercream. My husband laughed at me because the cake below the buttercream is irrelevant. The cake is just the "delivery system"for the buttercream to my mouth. :)
I’m so bad with this, But I do this with cream cheese icing, I make a batch usually double and freeze it. usually I’ll make something like triple recipe lemon squares, using just a slightly larger pan size then I do with a single recipe, so they are really thick. I love a thick shortbread base especially. And when it’s still warm I add a couple ice cream scoops of the cold cream cheese icing.Boy it’s heaven. I really add it to any sweet deserts lol or I eat it like a small bowl of ice cream, just soooooo much better :))🤭 Yes. I need help Stat 🤷🏼♀️🤭🤪♥️🇨🇦
Italian buttercream, by far my favorite. Super silky and not sickening sweet. Next fav for simplicity is Russian buttercream. I've made almost all and American style is my least favorite but there are certain situations that it's called for.
I grew up with ermine buttercream as the staple for cakes and cupcakes but we always called it "cooked frosting." It wasn't until recently that I learned that it had a name!
@@LetsFocusOnChrist yes! Most are WAY too sweet, though I make a combo of cream cheese/butter and cooked frosting that even holds up well in heat and isn't overly sweet, and even make both with Monk fruit sugar when serving it to diabetics.
As a pastry chef by trade with Celiac Disease, Ermine buttercream is a flat out NO! I'm so intrigued by it, but for the Celiac an gluten-free community, it's just a big fat NO! sadly.
I'd love to see your hybrid recipe! I was forever changed when i went from American buttercream to Swiss! I love a mock Swiss meringue buttercream. Italian meringue is nice too but i don't like having to pour in the hot syrup. Russian buttercream is tasty and easy. But SMB is my favorite!
Ermine buttercream is soooo good! I just find it doesn't get as smooth when I frost cakes so I don't use it if I need a clean finish but it tastes great.
I actually didn’t know this 😮 I’m a whipped icing type of lady due to the light airy not so sweet goodness lol. My husband’s family all loves buttercream but will buy a few whipped icing cupcakes for me ❤ I wonder how I could like taste test the different types of buttercream 🧐
My mother always made red velvet cake with ermine frosting instead of the ‘normal’ cream cheese, and it’s still the last thing I’d want to eat before dying.
I made Italian meringue buttercream from Yolanda gampp years ago. I still drool about the memory. Light and airy like meringue that melts on the tongue but had a firmness and could cover the cake easily like buttercream. 👏🏾👏🏾
I love watching your cake decorating videos, I live vicariously through them because, although I love cake decorating I hate making buttercream. If I can find a way to decorate with anything else I will. So thankyou for making your beautiful cakes. I would like to add cream cheese/buttercream hybrid to the list of buttercreams you should try 😊
Buttercream is my downfall, I'm not a big cake fan so if I ever have a cupcake, which is rare, I will literally just eat the buttercream off of it & if the cake part is dry like it usually is, I'll just pawn that off or discard it, it would be dangerous for me if I ever had a vat of buttercream in front of me, I don't know what I would do, but I'm afraid I'd probably grab a spoon & dig in ☺
You. Have. Fantastic. Taste. You and me = exact same people. I am an absolute fiend for the stuff, everyone knows I don’t fuck with whipped topping when it’s birthday time. Nah, just give me gallons of buttercream injected intravenously, please. 🍰
ermine is the best I've ever used. i primarily started using it because it's so hot here and it really holds up and is absolutely delicious. i dislike Italian the most for taste but the mouthfeel is really nice and the children DEVOUR it. tbh kids are the hardest critics to please
Sugarologie, here on RUclips, has a video comparing 8 types of buttercream. She's a scientist so she does proper tests for comparison. Love her videos, so informative and she has a soothing voice lol
If someone doesn't like buttercream because of the buttery flavour, i'm pretty sure they're never going to like any of the variants though... it's extremely rich and sugary, and some people just prefer a plain cake with whipped cream on top (such as myself). I can only eat tiny amounts of buttercream before it becomes overwhelming, which just isn't worth it when making an entire cake
Hello! I love your videos I’ve been watching for a long time now and I’m a beginner/amateur cake decorator and I was wondering if you’d do a video dedicated to cake decorating fails and how to fix them or make them look better? I think it’d be a helpful and fun video. Lots of love from the states! 🖤🩵🩷
I like using Italian Meringue Buttercream and a bit more simple syrup or powdered sugar for people who wanted a little bit sweeter. It’s very stable light and fluffy at room temperature and when cold it’s nice and spotless so great for doing custom cakes. Preppy Kitchen has a great recipe!
I saw last week that the Ermine section on Wikipedia calls it “old-fashioned” which was kind of a gut punch, lol. It is a winner, but I do have some headaches decorating with it. It also doesn’t get a ton of love in that department on social media. Would love to see it more often in content. It was the first frosting outside of American I knew about. My gram would use it a lot, and she was into cake decorating before there was social media, taking decorating classes and such.
I’ve always loved buttercream frosting. I’ve always hated that fake frosting that just tastes like pure sugar. Buttercream frosting and cream cheese frosting are my two favorite cake toppers. 🤤🤤
Not a baker or cake decorator, but I had to make some sort of frosting in high school home economics. (USA) The recipe included a large amount of shortening. I’d never seen shortening before, and I didn’t eat store bought cake for several years afterward. I’m curious about the different kinds of buttercream now. I did actually enjoy the piping part of the class. 🤔
Ermine is my favorite because it’s not too sweet but it’s more fluffy so might not be good for flowers. I also like stabilized whipped cream frosting. I wanna try Swiss next. I find American buttercream toothachingly sweet
Thank you for your honesty, all other content creators on RUclips say Swiss meringue buttercream doesn't have a butterry taste, you are literally the first honest baker I have come across who acknowledges this. And I always wondered how comething that contains more butter than anything doesn't taste buttery
Wilton stiff, is my favorite. I don’t know what category it falls under, but I never cared for syrupy, pudding like icings. I usually rake it all off then dabble it back on the cake as I eat it, to control the sweetness. I will start making my own, with less sugar, now that I know how easy it is to whip up.😊
bring on the buttercream! I volunteer as tribute to try them all. My favorite is one my mom used to make: it was like a brown sugar Swiss meringue × a.American buttercream. I don't know how else to explain it. I will tell you this; it was delicious! Perfect atop a spice cake. Now I'm drooling and craving cake. Please. send. hellllllllllllpppp..
I use italian meringue for cake decorating. It's light and fluffy, pipes very well and taste good. I have used other flavors from Lorann concentrate. Today we are making toasted marshmallow. Go easy, a drop or two. It's like a hint of the flavor.
Hey from germany! Italian buttercreme is similar to swiss meringue, but you use a Sugarsyrup to make the meringue. You can also try the Russian buttercreme with sweet condensed milk!
i’ve only ever had american buttercream and i hate it ): i always get cream cheese frosting. i didn’t realize there were so many types of buttercream. i definitely want to try some !
Ermine is my absolute favorite! That's the one I use for my own clients and they rave about it every time. It's the least sweet out of all of them. It's very stable for decoration, as well. Can't wait to see you try that one!!
I think Italian meringue buttercream is underrated. It’s like Swiss in consistency but idk I might prefer the taste a little more than Swiss. It’s really good.
Swiss Meringue Buttercream has become my favorite. I absolutely despise American Buttercream, it's just sickeningly sweet. So the last time I made a chocolate cake for my brothers birthday, I attempted to make Swiss Meringue Chocolate Buttercream, and it was AMAZING. Perfectly chocolatey, and a perfect light sweetness to it!
I love ermine buttercream! At least when it comes to flavor. It’s a perfect in-between. Not too sweet, not to buttery, and pretty easy to make (although a little time consuming). And it can be a little gloopy and not as easy to smooth out. I’m curious to hear what your hybrid buttercream recipe is!
It's not a baking term but I think it applies here. And you can add it to your repertoire. My mother would always refer to au gratin potatoes as 'ugg rotten' potatoes. --- 👍
Your hybrid Swiss meringue recipe is brilliant, looks delicious!!!! 😋 I agree with the comment I read about making the buttercream recipes you’ve mentioned and never tried, share your options with us and I can’t wait to hear what you think!!!😅❤️🔥
Being used to Italian cakes and sweets I often find Anerican recipes to be too sugary for my liking so you have a great point. I would be curious to know how other buttercreams are made.
I used to hate buttercream because i was only ever exposed to Amerixan buttercream which, being pretty much sugar and butter (or worse, just shortening) and a little milk, was just way to sweet and cloying. But one day a friend took me to a cupcake shop and they had cupcakes when just absolutely delicious buttercream and that's when i learned about other types of buttercream. I mainly like to make swiss becaue it's a little less tempramental than italian. But i really want to learn to make German style sometime.
How about a video where you make all the basic buttercteams and try them and rate them?
Ann Readon on How to cook that made one!
Love this idea!
How about a recipe for all the buttercream’s…. And a video showing us the difference! Please!!
Yes please to this idea!!
Yes 🙌🏾
I think Sugarologie might have the best buttercream content on the whole internet. Her recipes are worth a look.
edit: spelling
I agree she is pretty intelligent and makes some delicious recipes!!
She really has it down to a single science within art and it absolutely fascinates me❤️💞💕
Came here to say this.
@Sugarologie you have many loving fans!!!❤️❤️❤️❤️❤️
She really is aces. Glad to see her being fondly mentioned elsewhere on baking SM, which is what she deserves.
Been running a cake business from home for a few years now. I've never made American buttercream since it's too sweet.
I make both SMB and German at the same time since it uses the entire egg and no wastage and then I freeze the batches when it's all completed. SMB is perfect for piping designs and German just has a great taste to it so depending on what the decoration calls for I'm happy to switch between these two.
I have tried Ermine and Italian and more recently Russian but the SMB and German are my go to frostings.
That's super clever. I always make swiss merigue but maybe I'll try German next time I make it so I have something to use those yolks for 😂
What is that you prefer about the Swiss & German & what do you dislike about the Russian & Ermine?
I also don't like sweet buttercream but I use salted butter and it cuts that sweet taste to it and now compliments the cake flavor I make! So I only make American Buttercream i've never tried the others
As a American I hate buttcream for that reason I always found it grossly too sweet but now that I know their is multiple butter creams I will give it a try again
I'm not shocked something American is too sweet.
I also dislike American buttercream, but I understand why it's so often used. It's stable and beginner-friendly. So I've been practicing with other buttercreams and frostings to see if I can find something I like!
Sugarologie has an american dreamy buttercream that replaces some of the sugar with corn syrup, and it really turns out great! I would definitely recommend it as an easy alternative. It’s less sweet than a regular american buttercream too.
Hello from Germany!
Our buttercream isn‘t just one type. I know many different recipes. But the custard one is light and sweet.
I love your videos and now I can‘t wait to see you try German Buttercreme ;)
I only know the custard base, so I guess it must be the most popular and thus 'the' german buttercream
What other different recipes? Bexause in konditory school the one with custard is the verified german buttercream.
Whatever frosting you’re using in this video is beautiful! Recipe, please?🥰❤️
Please take us on the buttercream journey with you!
I LOVE buttercream. I didn't know there are so many types. I think mine is just plain American buttercream. My husband laughed at me because the cake below the buttercream is irrelevant. The cake is just the "delivery system"for the buttercream to my mouth. :)
We are kindred spirits!
Exactly. Just like warm fresh-baked bread is the delivery system for butter. 👍
I’m so bad with this, But I do this with cream cheese icing, I make a batch usually double and freeze it. usually I’ll make something like triple recipe lemon squares, using just a slightly larger pan size then I do with a single recipe, so they are really thick. I love a thick shortbread base especially. And when it’s still warm I add a couple ice cream scoops of the cold cream cheese icing.Boy it’s heaven. I really add it to any sweet deserts lol or I eat it like a small bowl of ice cream, just soooooo much better :))🤭
Yes. I need help Stat 🤷🏼♀️🤭🤪♥️🇨🇦
@@AMYV3 LOL
I find American buttercream to be the sweetest of all buttercreams…too sweet in fact😮
Did you naurwww?’ I love it when she speaks Australian 😂
Italian buttercream, by far my favorite. Super silky and not sickening sweet. Next fav for simplicity is Russian buttercream.
I've made almost all and American style is my least favorite but there are certain situations that it's called for.
I grew up with ermine buttercream as the staple for cakes and cupcakes but we always called it "cooked frosting." It wasn't until recently that I learned that it had a name!
I wasn't sure of the name and googled "flour frosting."
We called it wedding cake icing or cooked frosting. When I was a child I thought my great-aunt, who made and sold wedding cakes made up that recipe.
Love ermine! All the others are too sweet! But I didn’t know the name of it until last year, we also called it ‘cooked frosting’ 😂
@@LetsFocusOnChrist yes! Most are WAY too sweet, though I make a combo of cream cheese/butter and cooked frosting that even holds up well in heat and isn't overly sweet, and even make both with Monk fruit sugar when serving it to diabetics.
As a pastry chef by trade with Celiac Disease, Ermine buttercream is a flat out NO! I'm so intrigued by it, but for the Celiac an gluten-free community, it's just a big fat NO! sadly.
Long videos for different buttercreams please!
Yeess please
Definitely 😍
Ermine is amazing
I love @bakemydayMiMo too!! ♥
I'd love to see your hybrid recipe!
I was forever changed when i went from American buttercream to Swiss! I love a mock Swiss meringue buttercream. Italian meringue is nice too but i don't like having to pour in the hot syrup. Russian buttercream is tasty and easy. But SMB is my favorite!
I would also love a recipe!!
Yes, I’d love to see the different buttercreams.
I started baking as a hobby and I love buttercream with condensed milk. It's not to sweet and soft. My family love it too.
I believe that’s Russian buttercream! It’s on the list!
Ew
Condensed milk and butter = Russian buttercream. My go to!!
I love that buttercream, It simple to make and use
That's one I haven't tried yet. I adore the flavor of sweetened condensed milk. This may be my next frosting to try out.
Ermine buttercream is soooo good! I just find it doesn't get as smooth when I frost cakes so I don't use it if I need a clean finish but it tastes great.
Good for filling though
To me it's the smoothest!
I actually didn’t know this 😮 I’m a whipped icing type of lady due to the light airy not so sweet goodness lol. My husband’s family all loves buttercream but will buy a few whipped icing cupcakes for me ❤ I wonder how I could like taste test the different types of buttercream 🧐
Aww, what a sweet and loving family to be a part of, making sure you have cupcakes for your particular tastes. 🥰
@@heatherf91 I know right, they are truly amazing. 🥹
Yes!! I’d love to see what the differences are ! Esp compared to the standard American buttercream I’m used to
My mother always made red velvet cake with ermine frosting instead of the ‘normal’ cream cheese, and it’s still the last thing I’d want to eat before dying.
Whoa... it muat be pretty good then !!!
Ive never even heard of it 🙃😳😲😲😲
@@zoezzzarko1117 It was indeed. I dearly miss her, and I miss her baking skills as well!
@@leumas75 💗💗💗💜💖🌈🔥
Best red velvet I ever ate, had ermine buttercream. American buttercream is obnoxiously sweet to me.
I made Italian meringue buttercream from Yolanda gampp years ago. I still drool about the memory. Light and airy like meringue that melts on the tongue but had a firmness and could cover the cake easily like buttercream. 👏🏾👏🏾
First ever buttercream I made was Italian meringue buttercream. It's lush, give it a try 😊
It’s very similar to Swiss.
The "Italian" Buttercream is VERY yummy. You should go for it! (I didn't know there were soo many.)
Bring us on your buttercream journey!
I love watching your cake decorating videos, I live vicariously through them because, although I love cake decorating I hate making buttercream. If I can find a way to decorate with anything else I will. So thankyou for making your beautiful cakes.
I would like to add cream cheese/buttercream hybrid to the list of buttercreams you should try 😊
Buttercream is my downfall, I'm not a big cake fan so if I ever have a cupcake, which is rare, I will literally just eat the buttercream off of it & if the cake part is dry like it usually is, I'll just pawn that off or discard it, it would be dangerous for me if I ever had a vat of buttercream in front of me, I don't know what I would do, but I'm afraid I'd probably grab a spoon & dig in ☺
You. Have. Fantastic. Taste. You and me = exact same people. I am an absolute fiend for the stuff, everyone knows I don’t fuck with whipped topping when it’s birthday time. Nah, just give me gallons of buttercream injected intravenously, please. 🍰
I'd live to see you show all the buttercreams! 💖
Ermine is my favorite. So smooth and less sugary than most buttercreams. 🍰🧁🎂
I had never heard of Ermine buttercream. Will have to look into it 😉
ermine is the best I've ever used. i primarily started using it because it's so hot here and it really holds up and is absolutely delicious. i dislike Italian the most for taste but the mouthfeel is really nice and the children DEVOUR it. tbh kids are the hardest critics to please
Sugarologie, here on RUclips, has a video comparing 8 types of buttercream. She's a scientist so she does proper tests for comparison. Love her videos, so informative and she has a soothing voice lol
If someone doesn't like buttercream because of the buttery flavour, i'm pretty sure they're never going to like any of the variants though... it's extremely rich and sugary, and some people just prefer a plain cake with whipped cream on top (such as myself). I can only eat tiny amounts of buttercream before it becomes overwhelming, which just isn't worth it when making an entire cake
Can you make a video about your recipe? I have been trying my hand at hybrid buttercreams and I'd love to see your methods
I have one! It’s a longer vid, in the recipes folder
@@tiggamac THANK YOU
The ermine frosting is delicious! I have also found a recipe for mascarpone butter cream…and is hands down my FAV butter cream!
Hello! I love your videos I’ve been watching for a long time now and I’m a beginner/amateur cake decorator and I was wondering if you’d do a video dedicated to cake decorating fails and how to fix them or make them look better? I think it’d be a helpful and fun video. Lots of love from the states! 🖤🩵🩷
Your frosting always looks amazing
I think you should make all the different types of buttercream and then mix them together onto one cake
Swiss buttercream is pretty good. It uses egg whites to give it an airy/light texture
I like using Italian Meringue Buttercream and a bit more simple syrup or powdered sugar for people who wanted a little bit sweeter. It’s very stable light and fluffy at room temperature and when cold it’s nice and spotless so great for doing custom cakes. Preppy Kitchen has a great recipe!
Sugarologie has some amazing info on different buttercreams! I’d love to see and hear what you think of some of them!
I can't wait to see all the buttercreams.
My favorite is Italian Meringue, I haven’t had most of them but I really enjoy it.
I saw last week that the Ermine section on Wikipedia calls it “old-fashioned” which was kind of a gut punch, lol. It is a winner, but I do have some headaches decorating with it. It also doesn’t get a ton of love in that department on social media. Would love to see it more often in content. It was the first frosting outside of American I knew about. My gram would use it a lot, and she was into cake decorating before there was social media, taking decorating classes and such.
I’ve always loved buttercream frosting. I’ve always hated that fake frosting that just tastes like pure sugar. Buttercream frosting and cream cheese frosting are my two favorite cake toppers. 🤤🤤
I tried your buttercream recipe this weekend and it's my favourite so far, not too sweet, fluffy, delicious and holds its shape well x
Italian Meringue Buttercream is my Absolute FAVORITE!!
I love American buttercream, so easy to make
Not a baker or cake decorator, but I had to make some sort of frosting in high school home economics. (USA) The recipe included a large amount of shortening. I’d never seen shortening before, and I didn’t eat store bought cake for several years afterward. I’m curious about the different kinds of buttercream now. I did actually enjoy the piping part of the class. 🤔
Ermine is my favorite because it’s not too sweet but it’s more fluffy so might not be good for flowers. I also like stabilized whipped cream frosting. I wanna try Swiss next. I find American buttercream toothachingly sweet
Yes...please share...I didn't know there was more than 1 icing...silly me😊
That sounds AMAZING. You've definitely changed my perspective on buttercream!
Thank you for your honesty, all other content creators on RUclips say Swiss meringue buttercream doesn't have a butterry taste, you are literally the first honest baker I have come across who acknowledges this. And I always wondered how comething that contains more butter than anything doesn't taste buttery
I have always made Butter cream with sweetened condensed milk. It doesn't leave behind that sugar grit. I do love Italian and swiss too.
Wilton stiff, is my favorite. I don’t know what category it falls under, but I never cared for syrupy, pudding like icings. I usually rake it all off then dabble it back on the cake as I eat it, to control the sweetness.
I will start making my own, with less sugar, now that I know how easy it is to whip up.😊
Yes! Make all the buttercreams!
bring on the buttercream! I volunteer as tribute to try them all.
My favorite is one my mom used to make: it was like a brown sugar Swiss meringue × a.American buttercream. I don't know how else to explain it. I will tell you this; it was delicious! Perfect atop a spice cake.
Now I'm drooling and craving cake. Please. send. hellllllllllllpppp..
Ermine frosting is amazing
I love the ermine buttercream I have used it a few times now and have had great feedback as well.
I use italian meringue for cake decorating. It's light and fluffy, pipes very well and taste good. I have used other flavors from Lorann concentrate. Today we are making toasted marshmallow. Go easy, a drop or two. It's like a hint of the flavor.
I just really love plain whipped cream but it's so unstable. You should create a Australian buttercream!
Hey from germany! Italian buttercreme is similar to swiss meringue, but you use a Sugarsyrup to make the meringue. You can also try the Russian buttercreme with sweet condensed milk!
My personal favorite is half butter and half shortening. It’s sooooo good
Stable too
I haven't worked out what shortening is yet! 😂
@@ruthiebabe3638 vegetable shortening! 😁 solidified fat. But so damn delicious
@@abbyinti23 Thanks 👍 I don't think I have ever seen it on sale though, unless I just haven't noticed it! 😂
@@ruthiebabe3638 usually is under the brand name Crisco.
i’ve only ever had american buttercream and i hate it ): i always get cream cheese frosting. i didn’t realize there were so many types of buttercream. i definitely want to try some !
Any type of Buttercream Frosting would be my last meal request if I was on Death Row. No lie. 🤣💕
French is my favourite!! Especially espresso flavoured
Ermine is my favorite of all the buttercreams i have tried so far ❤
I kinda like the buttery taste of buttercream it just feel right and american buttercream seems so sweet. Please try different buttercreams
Omg can't wait to see you try them all, we need your take on them all!
Do it! I will love to get your impressions and get info on which to try myself!
Yes! You should definitely try all the buttercreams
Ermine is my absolute favorite! That's the one I use for my own clients and they rave about it every time. It's the least sweet out of all of them. It's very stable for decoration, as well. Can't wait to see you try that one!!
I think Italian meringue buttercream is underrated. It’s like Swiss in consistency but idk I might prefer the taste a little more than Swiss. It’s really good.
Buttercream frosting is good, but I personally prefer cream cheese frosting.
Swiss Meringue Buttercream has become my favorite. I absolutely despise American Buttercream, it's just sickeningly sweet. So the last time I made a chocolate cake for my brothers birthday, I attempted to make Swiss Meringue Chocolate Buttercream, and it was AMAZING. Perfectly chocolatey, and a perfect light sweetness to it!
I love ermine buttercream! At least when it comes to flavor. It’s a perfect in-between. Not too sweet, not to buttery, and pretty easy to make (although a little time consuming). And it can be a little gloopy and not as easy to smooth out. I’m curious to hear what your hybrid buttercream recipe is!
Full recipe is in my recipes playlist! Can’t wait to try all the other types!
I’d love to know what recipe you came up with the combine the 2!
Italian buttercream is my personal favorite but I’ve only tried French Swiss Italian and American.
My wife’s a cake decorator and does not appreciate it when I pronounce buttercream as “butt-hair-cream”.
You are the only one calling it that😳😜😋
I just showed this to my husband because it sounds like him and he laughed pretty hard.
It's not a baking term but I think it applies here. And you can add it to your repertoire. My mother would always refer to au gratin potatoes as 'ugg rotten' potatoes. --- 👍
@@kathleenr4047 😂😂😂
@@wyzolma99 I am glad you enjoyed that. It still cracks me up even after all these years. 🤣
Russian buttercream is my favourite. So easy and creamy! 2 ingredients
That application was so beautifully smooth 🤌
Ooo try Italian buttercream! It’s quite soft but it’s not as thick as the American one. ❤
Your hybrid Swiss meringue recipe is brilliant, looks delicious!!!! 😋
I agree with the comment I read about making the buttercream recipes you’ve mentioned and never tried, share your options with us and I can’t wait to hear what you think!!!😅❤️🔥
Hey can you give us the recipe for the buttercream you use please xx
French buttercream is my favorite, it’s so fluffy but so smooth!
Being used to Italian cakes and sweets I often find Anerican recipes to be too sugary for my liking so you have a great point. I would be curious to know how other buttercreams are made.
Italian meringue buttercream is my go to fav
ouuuuh yes I'd love a trying every buttercream series!
I used to hate buttercream because i was only ever exposed to Amerixan buttercream which, being pretty much sugar and butter (or worse, just shortening) and a little milk, was just way to sweet and cloying. But one day a friend took me to a cupcake shop and they had cupcakes when just absolutely delicious buttercream and that's when i learned about other types of buttercream.
I mainly like to make swiss becaue it's a little less tempramental than italian. But i really want to learn to make German style sometime.
My favorite to work with and eat is definitely Russian buttercream, and it’s really good for beginners
Oh my...you should deff try Ermine...it is absolutely heavenly! Creamy deliciousness! Will try your recipe if it is available. Thanks
I did not know their were different kinds of buttercream. Thanks for posting this video lol.
Yes please, try them all
omg your buttercream looks so good, but is the buttercream a bit buttery in the taste or how dose it taste?
I like buttercream icing on my cakes every birthday
So buttercream is………
Like cheese! 😮
Swiss cheese, American cheese, it all makes sense now 🤯
Could you please do a tutorial on how you make ‘your buttercream’ 😍
I'm a big fan or ermine - super easy to use and tastes great.
And you can adjust the sweet level in your paste for different taste profiles
Can we pretty-please get a how-to video for your buttercream???
If you mean her Swiss, she does have such a video! If you mean new ones such as Ermine, agreed!
@kloverrrrr oh wow, I didn't know that. Thanks!
I like buttercream, but sometimes it’s too rich or just doesn’t taste right. I prefer whipped cream as a great substitute.
Love Swiss buttercream. I worked at whole foods and we made it all the time.
Did you use the pasteurized egg whites?
I love you, Tigga!! 🥺💗💜 You make the best cakes!! I wish I could buy them.. but I live in another country. 😭
Anyways tho, you rockk!!!😌🤌🏻