I just recently found my passion for baking. Now don't get me wrong, I'm not anywhere near good at it yet. But, I've tried a lot of buttercream recipes so far and I always keep coming back to yours! I've finally told myself that I won't even try any other recipes. Thank you so much for all your tips and tricks. People like me appreciate you so much!
Imma see how it is. Yous gon insult the fam fam. THE FAM BUTTERCREAM is the BEST so shut yo face. But your right, it's ur fam, Imma chill, Imma chill. See ya around home dawg
Jump onto google and do a quick conversion - measurements can vary a little between countries but there are heaps of free online converters. Thanks so much! Glad you're enjoying the channel thus far - lots more great stuff to come!!
I love her videos and good for teaching. People crack me up because people are worrying about how she sounds instead of how good and smart her techniques are.
Thanks so much! Positive feedback is always warmly received :) I LOVE this frosting and always get comments on it so I'm glad you love it too! xx Elise
I made this frosting just now. I used 1 cup less sugar and more milk. I did substitute vanilla with clear almond extract. Came out delicious. Crum coated a 12 " cake and 8" cake...thanks for the tutorial. My first time making frosting from scratch.
Hi, If you want non grainy frosting, you need a swiss meringue or italian meringue frosting. They are a LOT more work (candy thermometer, egg whites etc) but a delicious frosting. This one will have tiny tiny grains but is a delicious frosting - the best I have ever tried :)
Did this recipe today for a lil boys birthday party 2morro. Worked so well. Was thick, fluffy, soft and velvety. Will be my new go to icing. Thank you!
Hi Lisa, butter is an essential ingredient for the buttercream as most margarine's just don't have the fats which help to form the buttercream as you beat the ingredients together. Elise
Hi, I am self taught, but I do a lot of training with 'cake-masters' from around the world. I have spent tens of thousands of dollars refining my skills and I just love it, hence the videos and the sharing. Plus, I've spent so much money, I'd like it if you guys didn't have to! I use a smallish muffin tin, and bake in a 650gram cupcake liner to get my sized cupcakes :)
Yes you can Amz, you must keep it in a covered air-tight container in the fridge and it will last a couple of days. You would want to allow the icing to return to room temperature before giving a quick mix with electric beaters to re aerate and 'freshen up' the icing. Elise x
Thanks so much for this video, despite some negative comments below, Im grateful you are sharing! Can this icing be frozen? I have an event coming up and having prepared and decorated cupcakes ahead would be a life saver!
Your welcome Mimi Bondi Yes this icing can be frozen, cover it in a container, freeze and when needed allow to gradually warm up and once defrosted give it a 'whizz' with an electric mixer to re-combine the ingredients. :-)
MyCupcakeAddiction Thank you :) Do you think I could freeze the cupcakes with icing on them? How long can the iced cupcakes stay looking good at room temperature? I want to make a cupcake tower for my wedding so need to prepare ahead and wondering if I could how long I can leave them on display, thank you again!
Mimi Bondi You can, however the more variables (cupcake mixture, decorations) you add the more likely something will go wrong. Perhaps if possible try freezing one made using the same ingredients and then defrost a day or two later to see? Room temperature cupcakes out of the sun and wind should last all day....if the temperature doesn't move and the icing is thick enough to begin with. Good luck, :-)
I made your butter cream frosting for this years Christmas cookies and cupcakes and all I can say is good job!! I received so many compliments on the frosting. Thank you for the great recipe. I am definitely going to pass this one on to my daughter.
Hi, I've just tried this recipe and my buttercream tastes great but has turned out really thick, to the point were I'm having to squeeze the piping bag really hard to get any out. I've tried adding a little more milk, but it's only loosened the frosting a tiny amount. Do you have any tips/suggestions to help? Thanks x
Glad you like the videos! Thanks for tuning in :) If you don;t have the rotating bowl, it just means you will need to scrape down the sides a little more often and rotate the mixer by hand. No real disadvantage, except that you can't walk away and just let it mix by itself like I do!
Yes it is! Take out half the milk from this recipe and replace with 1tbsp of lemon juice. Replace half the butter with the same amount of cream cheese at room temperature. Follow all the preparation instructions just the same and you will have delicious cream cheese frosting :)
Hi sophia, its 250 grams butter (unsalted) and 5 cups of icing sugar (5 cups of unsifted, then you sift it) (same as powdered or confectioners sugar), 1 teaspoon vanilla essence and 2 tablespoons milk :)
Make it a little firmer by reducing the milk and/or adding an extra cup of icing sugar if you know you will have them somewhere hot. They should be fine as long as they are not in direct sunlight, but they are made from butter so they will melt eventually if it is super hot. xx
Thanks for this recipe - I made my first batch of butter cream icing EVER (for my husbands birthday) and it went very well! Will be keeping this recipe on file for the future. Cheers.
I've been looking around youtube for a butter cream frosting recipe with perfect consistency for piping. I love the consistency of your butter cream. This is by far, my favorite among the butter cream recipes I've seen on youtube. And no shortening, thank you!! :D genuine butter cream! thank you for this one!
To add colour, reduce the amount of milk by the amount of colour you're using (eg: if you use 1 teaspoon of green, remove a teaspoon of the milk) For better heat resistance: Make it a little firmer by reducing the milk and/or adding an extra cup of icing sugar. They should be fine as long as they are not in direct sunlight, but they are made from butter so they will melt eventually if it is super hot. I sell mine in pretty hot conditions & they're fine :)
It can, must be in an airtight container and when ready to use again place on bench top to allow to return to room temperature before mixing again with an electric mixer to re-airate and freshen up the icing. Elise x
YES - you can add food colouring and it will colour the frosting without ruining it HOWEVER - cut the amount of milk to 1 tablespoon initially, mix the complete frosting and then once it is all finished, add your colouring at the end. Either liquid or gel colour will be fine and if it is too firm, you can add a little more milk a teaspoon at a time until its the perfect consistency :)
Hi! Thanks so much! I would take away half the butter, and add the other half amount of cream cheese frosting, reduce the milk to 1 tablespoon, and add a tablespoon of lemon juice - it just balances the sweetness out a bit :) I will have a cream cheese video coming very soon :)
I made this to frost chocolate-banana cupcakes. The icing perfectly balanced the slight bitterness of the chocolate. The cupcakes vanished in minutes. Thanks a lot for the detailed instructions!!
They are a sunbeam mixmaster :) Available in Australia at Kmart but not sure about your country - you can google sunbeam to see if they supply near you?
Hi! I just got your message! If its a bit too soft, just add in another cup (or even two) of icing sugar. It wont change the flavour, but different countries have different consistencies of butter etc so adding the additional sugar will just help you achieve the consistency you like:) Hope this helps! xx Elise
I just made the frosting, and it is DELICIOUS! This is the best frosting I have ever ate! Thank you so much for creating this video! I'm hard of hearing, and you put the closed caption on the video. You made my day :)
Make a double batch. You should have some left over but this frosting by itself can be left on the bench for 4 days, in the fridge for 2 weeks, or frozen for 6 months. :) xx
I just want to say that I LOVE this recipe!!! Its so perfect!! I used a little bit more of milk though, but it is perfect!! Its the best one i have found so far, and creaming the butter it really makes the difference! Thank you so much, please keep the awesome recipes coming!!!
Hi, its 250 grams butter (unsalted) and 5 cups of icing sugar (5 cups of unsifted, then you sift it) (same as powdered or confectioners sugar), 1 teaspoon vanilla essence and 2 tablespoons milk :)
Thanks so much. Judging by all your videos, this frosting must be by far the best consistency I've seen. I have one recipe that I've used by someone else, however I feel it's too soft and oily - I'll definitely be substituting it with yours!!
Just used this recipe to make buttercream frosting for my vanilla cupcakes and OH MY GOD it's absolutely delicious!!! My mum couldn't stop licking the bowl after I'd frosted lol Thanks so much I'll be using this recipe repeatedly :) Love your channel btw :)
just tried this recipe but i halved it as i only needed a small amount , and it is absolutely perfect thank you , and also i love your channel you have some awesome creations
HI, its 250 grams butter (unsalted) and 5 cups of icing sugar (5 cups of unsifted, then you sift it) (same as powdered or confectioners sugar), 1 teaspoon vanilla essence and 2 tablespoons milk :) Not sure what this in in sticks, you'll need to find an online converter as different countries have different stick sizes etc.
I tried this recipe yesterday and I love it ! I divided the quantities by 2, and I added 1/4 cup of cream because the consistency was too thick for me ! Thanks for sharing your beautiful cupcakes and pastry ideas ! Greetings from France !
I love your channel Elise you are very creative and very descriptive on how to explain things because I sometimes mess up and don't know what do Your foundations series is really useful xx
You're so welcome!! And thanks for watching :) Note: This frosting freezes really well for 3-6 months so if you have leftovers, chuck it in the freezer and defrost at room temp for next time! xx
Hi there, just wanted to give a quick reply. Started again today followed everything to a T and it worked out perfectly! Thank you so much. Made birthday cupcakes will share a picture on facebook so you can see how they turned out. Thanks again Elise xx
Hi, You can use a dairy free butter and instead of the milk, just use some water, or a dairy free milk alternative. It should come out almost exactly the same :)
Made this yesterday for a birthday cake I made for my nephew, and it was a HUGE hit! It turned out just like yours (even with substituting whole milk for almond milk!) I really only needed half of the recipe but it turned out to be really easy to adjust the amounts. I've never had that kind of response to anything I've ever made before, so thank you very much! This WILL be used again! :D
i really love your videos, just also because as a european, it's not always easy to bake or cook with american recipes, but you always have recipes suitable for us europeans. thanks a lot for that and keep up your great work, always fun to watch! dearest greetings from germany.
I don't have a mixer either, and I use this recipe all the time. It takes A LOT longer to do it by hand with a whisk, and is one heck of a workout, but it still comes out delicious! P.S. I recommend making a double or triple batch all at once if you know you will be using it. It's a lot easier on your arms to make it all at once than in separate, smaller batches. Good luck!
You can, however you could make the batch without and taste....the vanilla extract helps to even out the taste of that much sugar so i would leave it in the recipe. Elise
i made the vanilla one 5 min ago and i really like it! it holds its shape so well and tastes good.... i will try the choco one very soon.. there are important birthdays right around the corner^^
Love the video, you are very clear, precise and coordinated. Best video on you tube. You describe everything as though you are talking to me directly. Only disappointment, l don't live in Queensland. Wish the best
Hi - You can refrigerate for up to a week, or you can freeze it for 3-6 months - and this frosting makes 2 DOZEN (24) cupcake, not 2000. You would need a LOT more butter and sugar to frost that many cupcakes :)
I just recently found my passion for baking. Now don't get me wrong, I'm not anywhere near good at it yet. But, I've tried a lot of buttercream recipes so far and I always keep coming back to yours! I've finally told myself that I won't even try any other recipes. Thank you so much for all your tips and tricks. People like me appreciate you so much!
Totally agree. It is better than my families butter cream recipes!
Imma see how it is. Yous gon insult the fam fam. THE FAM BUTTERCREAM is the BEST so shut yo face. But your right, it's ur fam, Imma chill, Imma chill. See ya around home dawg
My family tells it like it is. But nothing beats my momma's fudge frosting. ^_^ Happy New Year!
Jump onto google and do a quick conversion - measurements can vary a little between countries but there are heaps of free online converters. Thanks so much! Glad you're enjoying the channel thus far - lots more great stuff to come!!
I love her videos and good for teaching. People crack me up because people are worrying about how she sounds instead of how good and smart her techniques are.
Thanks so much! Positive feedback is always warmly received :) I LOVE this frosting and always get comments on it so I'm glad you love it too! xx Elise
I made this frosting just now. I used 1 cup less sugar and more milk. I did substitute vanilla with clear almond extract. Came out delicious. Crum coated a 12 " cake and 8" cake...thanks for the tutorial. My first time making frosting from scratch.
Hi, If you want non grainy frosting, you need a swiss meringue or italian meringue frosting. They are a LOT more work (candy thermometer, egg whites etc) but a delicious frosting. This one will have tiny tiny grains but is a delicious frosting - the best I have ever tried :)
If you have a coffee grinder, you can grind regular sugar and turn it into icing sugar. Add a little corn starch to it! Good luck.
Thanks so much! Positive feedback is always warmly received :) And I'm glad to have supplied you a new favourite!! xx
guess i have not been mixing my butter long enough! I need a stand mixer. Great video!
Yay! So glad you liked it and SO happy you'll be passing this one down :)
Thank you for this tutorial. I made my first 3 tier wedding cake for a wedding today. It turned out so good! i got lots of compliments!
Did this recipe today for a lil boys birthday party 2morro. Worked so well. Was thick, fluffy, soft and velvety. Will be my new go to icing. Thank you!
I use this all the time, I am actually making it right now!
Hi Lisa, butter is an essential ingredient for the buttercream as most margarine's just don't have the fats which help to form the buttercream as you beat the ingredients together.
Elise
I tried this recipe, I used 1/3 of the ingredients and it came out great :D can't wait to taste it! Thank you !
Hi, I am self taught, but I do a lot of training with 'cake-masters' from around the world. I have spent tens of thousands of dollars refining my skills and I just love it, hence the videos and the sharing. Plus, I've spent so much money, I'd like it if you guys didn't have to! I use a smallish muffin tin, and bake in a 650gram cupcake liner to get my sized cupcakes :)
friendly tip for some filipino cooks icing sugar in our country is confectioner sugar 😊
And in the US it's Powered Sugar. Lol
Yes you can Amz, you must keep it in a covered air-tight container in the fridge and it will last a couple of days.
You would want to allow the icing to return to room temperature before giving a quick mix with electric beaters to re aerate and 'freshen up' the icing.
Elise x
Thanks so much for this video, despite some negative comments below, Im grateful you are sharing! Can this icing be frozen? I have an event coming up and having prepared and decorated cupcakes ahead would be a life saver!
Your welcome Mimi Bondi
Yes this icing can be frozen, cover it in a container, freeze and when needed allow to gradually warm up and once defrosted give it a 'whizz' with an electric mixer to re-combine the ingredients.
:-)
MyCupcakeAddiction Thank you :) Do you think I could freeze the cupcakes with icing on them?
How long can the iced cupcakes stay looking good at room temperature?
I want to make a cupcake tower for my wedding so need to prepare ahead and wondering if I could how long I can leave them on display, thank you again!
Mimi Bondi You can, however the more variables (cupcake mixture, decorations) you add the more likely something will go wrong.
Perhaps if possible try freezing one made using the same ingredients and then defrost a day or two later to see?
Room temperature cupcakes out of the sun and wind should last all day....if the temperature doesn't move and the icing is thick enough to begin with.
Good luck,
:-)
MyCupcakeAddiction Thank you for your advice, really appreciate it and I feel a lot more confident thanks to your videos :) take care, mimi
aaja'tag'g'g'
I made your butter cream frosting for this years Christmas cookies and cupcakes and all I can say is good job!! I received so many compliments on the frosting. Thank you for the great recipe. I am definitely going to pass this one on to my daughter.
Hi, I've just tried this recipe and my buttercream tastes great but has turned out really thick, to the point were I'm having to squeeze the piping bag really hard to get any out. I've tried adding a little more milk, but it's only loosened the frosting a tiny amount. Do you have any tips/suggestions to help? Thanks x
Use a little less sugar and a little more milk, that might help
Glad you like the videos! Thanks for tuning in :) If you don;t have the rotating bowl, it just means you will need to scrape down the sides a little more often and rotate the mixer by hand. No real disadvantage, except that you can't walk away and just let it mix by itself like I do!
Thanks Ashley!
Sure - its perfect for that!
Yes it is! Take out half the milk from this recipe and replace with 1tbsp of lemon juice. Replace half the butter with the same amount of cream cheese at room temperature. Follow all the preparation instructions just the same and you will have delicious cream cheese frosting :)
Hi sophia, its 250 grams butter (unsalted) and 5 cups of icing sugar (5 cups of unsifted, then you sift it) (same as powdered or confectioners sugar), 1 teaspoon vanilla essence and 2 tablespoons milk :)
Thanks so much! Positive feedback is always warmly received :) Lots more to come so will definitely be keeping up the tutorials xx
Make it a little firmer by reducing the milk and/or adding an extra cup of icing sugar if you know you will have them somewhere hot. They should be fine as long as they are not in direct sunlight, but they are made from butter so they will melt eventually if it is super hot. xx
Thanks for this recipe - I made my first batch of butter cream icing EVER (for my husbands birthday) and it went very well! Will be keeping this recipe on file for the future. Cheers.
I've been looking around youtube for a butter cream frosting recipe with perfect consistency for piping. I love the consistency of your butter cream. This is by far, my favorite among the butter cream recipes I've seen on youtube. And no shortening, thank you!! :D genuine butter cream! thank you for this one!
To add colour, reduce the amount of milk by the amount of colour you're using (eg: if you use 1 teaspoon of green, remove a teaspoon of the milk)
For better heat resistance: Make it a little firmer by reducing the milk and/or adding an extra cup of icing sugar. They should be fine as long as they are not in direct sunlight, but they are made from butter so they will melt eventually if it is super hot. I sell mine in pretty hot conditions & they're fine :)
It can, must be in an airtight container and when ready to use again place on bench top to allow to return to room temperature before mixing again with an electric mixer to re-airate and freshen up the icing.
Elise x
It came out deliciously! I made an earl grey vanilla cake, and then used earl grey tea in the frosting and it was so delicious!
This is the best frosting I have ever ever made in the whole world of icings and frostings! It is absoulutely AMAZING
YES - you can add food colouring and it will colour the frosting without ruining it HOWEVER - cut the amount of milk to 1 tablespoon initially, mix the complete frosting and then once it is all finished, add your colouring at the end. Either liquid or gel colour will be fine and if it is too firm, you can add a little more milk a teaspoon at a time until its the perfect consistency :)
I bought mine from Kmart here in Australia, its a Sunbeam branded mixer.
Hi! Thanks so much! I would take away half the butter, and add the other half amount of cream cheese frosting, reduce the milk to 1 tablespoon, and add a tablespoon of lemon juice - it just balances the sweetness out a bit :) I will have a cream cheese video coming very soon :)
I used margarine, and I whisked it by hand, and it still came out perfect! Thanks so much for the recipe! I will never use a different one!
I used your recipe today for icing. It turned out great I wish I could post a picture here. I am so proud of them.
I made this to frost chocolate-banana cupcakes. The icing perfectly balanced the slight bitterness of the chocolate.
The cupcakes vanished in minutes.
Thanks a lot for the detailed instructions!!
I tried this recipe and I love it. Seriously, it is one of the few icings that I like!!!
They are a sunbeam mixmaster :) Available in Australia at Kmart but not sure about your country - you can google sunbeam to see if they supply near you?
Hi! I just got your message! If its a bit too soft, just add in another cup (or even two) of icing sugar. It wont change the flavour, but different countries have different consistencies of butter etc so adding the additional sugar will just help you achieve the consistency you like:) Hope this helps! xx Elise
Just whipped up a batch of this to top some cupcakes... Absolutely the bomb! Love your videos. No fuss & easy to follow. Thanks so much for sharing xx
Its a Sunbeam mixmaster pro and was only about $100 :) KMart here in Australia sell them
I just made the frosting, and it is DELICIOUS! This is the best frosting I have ever ate! Thank you so much for creating this video! I'm hard of hearing, and you put the closed caption on the video. You made my day :)
Unsalted - but it really doesnt matter - I use both and it's fine :)
i can't stand when i miss one of your videos! always have to go back ! Love them
Thanks!! And thanks for watching :)
Make a double batch. You should have some left over but this frosting by itself can be left on the bench for 4 days, in the fridge for 2 weeks, or frozen for 6 months. :) xx
I just want to say that I LOVE this recipe!!! Its so perfect!! I used a little bit more of milk though, but it is perfect!! Its the best one i have found so far, and creaming the butter it really makes the difference! Thank you so much, please keep the awesome recipes coming!!!
Hi, its 250 grams butter (unsalted) and 5 cups of icing sugar (5 cups of unsifted, then you sift it) (same as powdered or confectioners sugar), 1 teaspoon vanilla essence and 2 tablespoons milk :)
thx my daughter tried it and she made a beautiful cake cause of you. she love watching you bake!
Thank you Cupcake Addiction! It's our first time making a very successful frosting... using your technique and recipe. Thank you so much!
Thanks so much. Judging by all your videos, this frosting must be by far the best consistency I've seen. I have one recipe that I've used by someone else, however I feel it's too soft and oily - I'll definitely be substituting it with yours!!
holy cow! i just made this and it is the best butter cream i have ever tasted. you are amazing!!!!!!!
I'm so glad you like them!! Yes, adding cocoa powder will turn it chocolate - check out the description for this vid and I tell you how much to add :)
Just used this recipe to make buttercream frosting for my vanilla cupcakes and OH MY GOD it's absolutely delicious!!! My mum couldn't stop licking the bowl after I'd frosted lol Thanks so much I'll be using this recipe repeatedly :) Love your channel btw :)
Hi MsLadyDarkside,
great to hear your having success with the recipe!
Elise x
just tried this recipe but i halved it as i only needed a small amount , and it is absolutely perfect thank you , and also i love your channel you have some awesome creations
You're so welcome!! And thanks for watching :)
Your welcome Lisa, I look forward to seeing your work!
:-)
Elise x
I just have to say this is the best buttercream recipe I've come across. Thank you!
HI, its 250 grams butter (unsalted) and 5 cups of icing sugar (5 cups of unsifted, then you sift it) (same as powdered or confectioners sugar), 1 teaspoon vanilla essence and 2 tablespoons milk :) Not sure what this in in sticks, you'll need to find an online converter as different countries have different stick sizes etc.
Thank you so much for this, it's so much easier to make buttercream now because of this tutorial, and it tastes gorgeous! Thank you so much
I tried this recipe yesterday and I love it ! I divided the quantities by 2, and I added 1/4 cup of cream because the consistency was too thick for me ! Thanks for sharing your beautiful cupcakes and pastry ideas ! Greetings from France !
I love your channel Elise you are very creative and very descriptive on how to explain things because I sometimes mess up and don't know what do Your foundations series is really useful xx
Thanks! And thanks for watching :)
You're so welcome!! And thanks for watching :)
Note: This frosting freezes really well for 3-6 months so if you have leftovers, chuck it in the freezer and defrost at room temp for next time! xx
Hi there, just wanted to give a quick reply. Started again today followed everything to a T and it worked out perfectly! Thank you so much. Made birthday cupcakes will share a picture on facebook so you can see how they turned out. Thanks again Elise xx
I made this and it tastes really good :) I just didn't put in the vanilla extract and it's still really good. The texture is great :3
Hi, You can use a dairy free butter and instead of the milk, just use some water, or a dairy free milk alternative. It should come out almost exactly the same :)
Thank you so much !!! I follow all your instruction and I had so much fun with my kids!!!!!! Thank you so much
Made this yesterday for a birthday cake I made for my nephew, and it was a HUGE hit! It turned out just like yours (even with substituting whole milk for almond milk!) I really only needed half of the recipe but it turned out to be really easy to adjust the amounts. I've never had that kind of response to anything I've ever made before, so thank you very much! This WILL be used again! :D
i really love your videos, just also because as a european, it's not always easy to bake or cook with american recipes, but you always have recipes suitable for us europeans.
thanks a lot for that and keep up your great work, always fun to watch!
dearest greetings from germany.
I love this recipe. It's the only one I use now. Just making some now. I've got 3 dozen cupcakes to make for a party tomorrow.
I don't have a mixer either, and I use this recipe all the time. It takes A LOT longer to do it by hand with a whisk, and is one heck of a workout, but it still comes out delicious! P.S. I recommend making a double or triple batch all at once if you know you will be using it. It's a lot easier on your arms to make it all at once than in separate, smaller batches. Good luck!
Added the extract and some milk around minute 2:30 as per Ashleys comment
This is one of the easiest and clearest tutorials to understand and it actually works and tastes amazing. Thankyou so much :D
👍
THANK YOU for taking the time to explain how to get the butter white!! :D
Yup - they are the same :)
Just made this , it was amazing thankyou! Bit sweet for my taste but went great with the cupcakes
Ohmigosh!! I just made cupcakes and this recipe worked PERFECTLY!! I put little chocolate swirls on it too. Thank you so much! Hugs from NZ hehe
You can, however you could make the batch without and taste....the vanilla extract helps to even out the taste of that much sugar so i would leave it in the recipe.
Elise
Have used many other butter cream icing recipe's and this is truly a keeper thank you so much
Yes, for up to a week, or you can freeze it for 3-6 months :)
i made the vanilla one 5 min ago and i really like it! it holds its shape so well and tastes good.... i will try the choco one very soon.. there are important birthdays right around the corner^^
thank you!!!!!!!!!! I just did this right now following along to your video and it came out perfectly! thank you soo much!
I just tried this & it's definitely the best icing I've ever made! So excited, thanks for all your tutorials Elise.
This is the best buttercream i ever made,thank you so much!
Yes - they are the same thing :)
Hey! I tries your amazing buttercream frosting recipe and it worked out perfectly! I love ur vids they are sooo useful! Thanks!
I'm sooo addicted to your channel! I'm definitely going to try all your recipes one day, thank you :)
I love your videos especially since you take time to explain in details. You really have helped me out in baking!
Love the video, you are very clear, precise and coordinated. Best video on you tube. You describe everything as though you are talking to me directly. Only disappointment, l don't live in Queensland. Wish the best
Just made this buttercream, was amazing, worked really well with my chocolate cupcakes and was wonderful to pipe!
You could - if you do though, reduce the amount of milk down to just 1 tbsp otherwise it will be too soft :)
You may need to just add small amounts of icing sugar as you mixer is on, until you reach the desired consistency.
Fantastic!! Great to hear :)
Hi - You can refrigerate for up to a week, or you can freeze it for 3-6 months - and this frosting makes 2 DOZEN (24) cupcake, not 2000. You would need a LOT more butter and sugar to frost that many cupcakes :)