I made it as it says the recipe with an aditional cup of powder sugar and cover the cake, then I use the rest to make my flowers adding powder sugar as I was testing the consistency, and my roses came out great... Thank you Ashley!! ❤
Two things that might firm this up to pipe better. Omit the water. Replace with a tablespoon of vanilla which contains a percentage of alcohol which should evaporate, leaving the buttercream drier. Also regular butter can contain up to 20% water which does affect stability, so replacing a quarter of the fat with high ratio shortening which contains no water will boost stability. Any flavor difference can be made up for with the vanilla or other flavoings.
You should just use a Vegan butter cream and works really well and it holds really well. I always do a mixture of butter cream, and Crisco shortening and vanilla extract lots of powdered sugar, sifted, of course, and some coconut cream, and it holds up quite well.
Is possible to flood a cookie with this? If so… how can I achieve the proper consistency? Thanks for this video and the whole serie about buttercream… helpful!!
This series is great. Struggled with real Swiss buttercream so going to try the faux Swiss seems the best at the moment.
I made it as it says the recipe with an aditional cup of powder sugar and cover the cake, then I use the rest to make my flowers adding powder sugar as I was testing the consistency, and my roses came out great... Thank you Ashley!! ❤
Two things that might firm this up to pipe better.
Omit the water. Replace with a tablespoon of vanilla which contains a percentage of alcohol which should evaporate, leaving the buttercream drier.
Also regular butter can contain up to 20% water which does affect stability, so replacing a quarter of the fat with high ratio shortening which contains no water will boost stability.
Any flavor difference can be made up for with the vanilla or other flavoings.
Thank you for sharing this information Ashleigh.... Just love seeing when a video comes out....
I’ve been trying to upload more frequently again! 🥰
You should just use a Vegan butter cream and works really well and it holds really well. I always do a mixture of butter cream, and Crisco shortening and vanilla extract lots of powdered sugar, sifted, of course, and some coconut cream, and it holds up quite well.
Is possible to flood a cookie with this? If so… how can I achieve the proper consistency? Thanks for this video and the whole serie about buttercream… helpful!!
You unfortunately can’t flood cookies with this the same way you can with royal icing!
Thanks you have to make a video with all the buttercream. Wish one hold better.
When I’m done the series I’ll put them altogether and rank them 🥰
Do you have recipe for it, please 😊
The link for the recipe is in the description box
First ❤