I followed the recipe, and it created sweet butter. I ended up adding some corn syrup, cream, and powdered sugar to get that buttercream look and feel.
I have said this before and i will keep saying it - your channel is a gold mine!! Thank you so much for this recipe. In India there is a recent hype of using butter cream but getting a fulffy one, thats cheap and does not have eggs was difficult but not anymore since you posted!! Thank you so much!! I love how you have even tried this with nom dairy whipping cream thats widely used by bakers. Thank you so much! I've learnt so much from you ❤
Essentially you are making your own condensed milk, which is great for when you can't find any. I used to live in a place where it was difficult and expensive to buy condensed milk, so this is genius!
My buttercream tastes like butter and am getting a mouthful feeling after eating. Can you tell me why? Also there are ads which says we make indian buttercream like vanilla icecream.does it taste that way?
Hii akka, thanks soo much for sharing this less sweet buttercream with detailed explanation on your blog post & video tutorial as always 🫶🏼🫰🏼🫂. Will definitely give this method a try for sure 🤩. Can you please share about the different nozzle tips, how to use them to pipe on cakes & cupcakes?
This changes the perspective that sugar(icing) should be ×2 times butter. That makes it so gritty. But reducing the sugar to a quarter will help with the grittiness and the sweetness. Also which do you think is better, this buttercream or the condensed milk buttercream?
This is an excellent video in regards to the details and technical aspects of the procedure and ingredients. I would love to try this but I am wondering if I'll have the same problem of melting buttercream with this one one. The temp at my place is around 35 C
For chocolate frosting would you recommend blooming the cocoa with the sugar/cream mixture or adding it as is? Or would we add melted couverture/ganache? Ratios? Thanks much in advance.
Thank you so much for this recipe, I'll try this next time I bake. Can you please make a video about cake baking with different microwaves or modes? I own Morphy Richards convection microwave 25cg. In this, the pre-heating option is only available in Grill+ convection mode, but when I use it to bake a sponge cake, the top always burns and remains uncooked at the bottom. So I prefer baking it in microwave mode by reducing its power to 50- 60, it only takes me 10 to 20 minutes, but sometimes the top cracks. Another problem while using microwave mode is that I can only use non-stick cake mold (smaller-sized non-stick molds are not available online), and can't use aluminum, and the Teflon peels off the non-stick after 4- 5 times of usage.
Hi Vidhya.. I understand your problem.. But I have never used microwave convection and it is practically not possible for me to buy one for a video. If I get a chance to explore it at some friend's place or if in the future I receive the product as a collaboration then would surely.. sharing this because rather than committing to you about posting and then not posting it is better I say upfront that at this point of time, I won't be able to guide you. that way you can also search on youtube or seek someone else's help who have actually used it.. sorry.. hope you understand
Hi Sushma , I tried this recipe. I used powdered granulated sugar n heated it with fresh cream ( measurements same as recipe).The sugar mixture is turning gritty no matter how much I am trying to melt( tried 2 times).. not able to achieve a smooth grit free mixture. I didn't add this to whipped butter thinking it will spoil the texture & whole batch of butter will go for waste.Wanted ur advice n give another attempt. Kindly reply
I understand.. but apna channel phele se english mein chal raha hai abi aachanak hindi change karu ya nahi confused hu as kaafi south indians and other countries k log b jude hue hai apne saath :)
@@bakewithspicesandflavors thank u for replying me mam 🙏🙂 ek dusra Channel bna dijiye ya fir Hindi subtitles dal dijiye..maine ek bar suna hai aap se Hindi .mujhe bahot achha laga aapka Hindi bolna 🙂❤️
I make Swiss meringue buttercream. I’ll add Karo syrup to it when writing and or making decorations, but it is never fluid enough to just come out smoothly when writing especially or making decorations like I see in videos. Do I need to use a different butter cream recipe? Such as … Help me, Thank you. 😩
You don't need to add any syrup to be able to use it to write.. the consistency of Swiss meringue is good as it is.. the alternative for you would be to use just melted chocolate which is easy to handle too..
@@bakewithspicesandflavors ji mam 🙂🙏 mai bahot wait karti hu aapke recipe ka ka kab aayega video bahot late aata hai.bt pls thoda jaldi upload Kiya kro mam video ❤️ bahot intzaar karta hai.thank u 🙏
Butter + Condensed milk = Russian buttercream. Using ready Condensed milk saves time and lot of effort, plus no fail. But one has a choice as making own Condensed milk may be cheaper and satisfying. Please, if you don't mind, check how to pronounce the French word voila...you crack me up.
I followed the recipe, and it created sweet butter. I ended up adding some corn syrup, cream, and powdered sugar to get that buttercream look and feel.
I have said this before and i will keep saying it - your channel is a gold mine!! Thank you so much for this recipe. In India there is a recent hype of using butter cream but getting a fulffy one, thats cheap and does not have eggs was difficult but not anymore since you posted!! Thank you so much!! I love how you have even tried this with nom dairy whipping cream thats widely used by bakers. Thank you so much! I've learnt so much from you ❤
Thank you so much for a detailed recipe and this is the first time i am watching this way to make less sweet buttercream ❤️
I am glad to see that the video was of some help.. :) pleasure is all mine
Essentially you are making your own condensed milk, which is great for when you can't find any. I used to live in a place where it was difficult and expensive to buy condensed milk, so this is genius!
Very nice recipe i am searching for this ❤
Thank you so much.
Please teach us some different kind of designs by using this buttercream on cake.
sure will try to :)
Tks for sharing.
Thank you so much ma'am 😊 this video is so helpful
Thank you so much for beautifully explained....
Pleasure is all mine 🥰
Thank you for the awesome recipe!!
pleasure is all mine thank you
Please make a video on no knead whole wheat bread.. though it could be dense, it will be perfect option for good health..
Thank you so much for this informative video mam🎉
Superb recipe. Thanks for sharing this 😊
glad to see you liked them.. pleasure is all mine :) thank you
Thank you for sharing 😊
Love your tutorials
thank you
Wow... Thank you so much sushma di for the tremendous efforts ❤️🙏
Thank you for appreciating the work.. :)
Thank you❤
Looks superrrbbbbbb
I was looking for less sweet buttercream and I found your video.Can I make flower with this cream for my cupcakes?thanks
Wow wow wow!!!
Thank you dear ❤️
Sushma rocks as always ❤
Hi Mam tried this but the icing turned very soft and tasted buttery....I did refrigerated it but it started softening again while working with it.
Great tutorial
thank you
My buttercream tastes like butter and am getting a mouthful feeling after eating. Can you tell me why? Also there are ads which says we make indian buttercream like vanilla icecream.does it taste that way?
I saw that on ig from a guy named praneet.
Hii akka, thanks soo much for sharing this less sweet buttercream with detailed explanation on your blog post & video tutorial as always 🫶🏼🫰🏼🫂. Will definitely give this method a try for sure 🤩. Can you please share about the different nozzle tips, how to use them to pipe on cakes & cupcakes?
Hi Nithya.. thanks pa.. yes will make a video on the same :)
This changes the perspective that sugar(icing) should be ×2 times butter. That makes it so gritty. But reducing the sugar to a quarter will help with the grittiness and the sweetness.
Also which do you think is better, this buttercream or the condensed milk buttercream?
Can you use water instead of milk?
Thank youuuuuu❤❤❤
Superb❤ gonna try soon. And will share the output results .. 😊
that sounds like a plan.. will wait for your feedback :)
Hi sushma di can you please learn different types of stable glaze on donut ..please 🍩
Hi this cream can keep room temperature tq
This is an excellent video in regards to the details and technical aspects of the procedure and ingredients. I would love to try this but I am wondering if I'll have the same problem of melting buttercream with this one one. The temp at my place is around 35 C
Hi Zahra.. unless kept in direct sunlight all buttercreams are stable.. this should work the same way
I want toake pistachio buttercream how to add and how to make pistachio buttercresm with this
For chocolate frosting would you recommend blooming the cocoa with the sugar/cream mixture or adding it as is? Or would we add melted couverture/ganache? Ratios? Thanks much in advance.
Can i pipe floral/leaves decorations with this buttercream and placed them on a whipped cream frosting cake instead?
So nice shushma. Detailed and so very well explained. Also, can u tell me from where do you buy Tropolite whipping cream?
Hi Deepanjali.. glad to see you liked the video. I buy from the local shop in dombivli
Thank you so much for this recipe, I'll try this next time I bake.
Can you please make a video about cake baking with different microwaves or modes? I own Morphy Richards convection microwave 25cg. In this, the pre-heating option is only available in Grill+ convection mode, but when I use it to bake a sponge cake, the top always burns and remains uncooked at the bottom. So I prefer baking it in microwave mode by reducing its power to 50- 60, it only takes me 10 to 20 minutes, but sometimes the top cracks. Another problem while using microwave mode is that I can only use non-stick cake mold (smaller-sized non-stick molds are not available online), and can't use aluminum, and the Teflon peels off the non-stick after 4- 5 times of usage.
Hi Vidhya.. I understand your problem.. But I have never used microwave convection and it is practically not possible for me to buy one for a video. If I get a chance to explore it at some friend's place or if in the future I receive the product as a collaboration then would surely.. sharing this because rather than committing to you about posting and then not posting it is better I say upfront that at this point of time, I won't be able to guide you. that way you can also search on youtube or seek someone else's help who have actually used it.. sorry.. hope you understand
Can i use this for layering, crumb coat and frosting?
Thanks so much for this awesome recipe. Can we add some melted chocolate or ganache or cocoa powder to this to get a chocolate version ?
Yes definitely towards the end add half cup melted chocolate and you should be good togo
Is this recipe are stable buttercream?
Hi Sushma , I tried this recipe.
I used powdered granulated sugar n heated it with fresh cream ( measurements same as recipe).The sugar mixture is turning gritty no matter how much I am trying to melt( tried 2 times).. not able to achieve a smooth grit free mixture.
I didn't add this to whipped butter thinking it will spoil the texture & whole batch of butter will go for waste.Wanted ur advice n give another attempt.
Kindly reply
Dont use powdered sugar
Which cream did you ultimately use?
hi, does it survive the heat such as 38-40 c because i live in a hot country
Hi Sushma, thanks for the new and detailed recipe....can we use this buttercream for full Fondant cakes?
Yes you can
This is great. Where do you buy the whipped cream from?
thank you.. I buy from local bakery shop in Dombivli
Mam i love ur recipe pls hindi me video banao
I understand.. but apna channel phele se english mein chal raha hai abi aachanak hindi change karu ya nahi confused hu as kaafi south indians and other countries k log b jude hue hai apne saath :)
@@bakewithspicesandflavors thank u for replying me mam 🙏🙂 ek dusra Channel bna dijiye ya fir Hindi subtitles dal dijiye..maine ek bar suna hai aap se Hindi .mujhe bahot achha laga aapka Hindi bolna 🙂❤️
Can we do stenciling on this buttercream ?
yes you can :)
Mam pl. Give the measurement of butter n suger. Mam
It is given in the video, in the description box and also in the blog post :)
I make Swiss meringue buttercream. I’ll add Karo syrup to it when writing and or making decorations, but it is never fluid enough to just come out smoothly when writing especially or making decorations like I see in videos. Do I need to use a different butter cream recipe? Such as … Help me, Thank you. 😩
You don't need to add any syrup to be able to use it to write.. the consistency of Swiss meringue is good as it is.. the alternative for you would be to use just melted chocolate which is easy to handle too..
1 amul butter 2 milky mist butter
I already had amul butter at home so used it.. but you can use any.. jo mil raha hai use kar lijiye
@@bakewithspicesandflavors ji mam 🙂🙏 mai bahot wait karti hu aapke recipe ka ka kab aayega video bahot late aata hai.bt pls thoda jaldi upload Kiya kro mam video ❤️ bahot intzaar karta hai.thank u 🙏
Mam which butter u used?
It is shown in the video.. please check
This is like ermine buttercream
Hi
Butter + Condensed milk = Russian buttercream. Using ready Condensed milk saves time and lot of effort, plus no fail. But one has a choice as making own Condensed milk may be cheaper and satisfying.
Please, if you don't mind, check how to pronounce the French word voila...you crack me up.
Hi❤️
that's so sweet of you yaar.. thank you for taking the time to come back here and say hi as requested :) appreciate it
Pls share origal recipe n secrets or techniques bcz so many utuber don't do that and we wast our time and materials and after that we unfollow them
Hi
that's so sweet of you to take the time out and come here to say hi as requested. than kyou
Hi
thank you for accepting my request from Instagram.. appreciate it