Tried it but in my opinion was a bit too much butter and just wasn’t sweet enough. I took some aside to experiment by adding powdered sugar and that did it. Maybe I could add more sugar when making the syrup at the beginning. Was an easy recipe to follow and came out great! Thank you
Tried this for as a frosting for a last min. dessert (one bowl choc cake) I fudged this up a bit but it still turned out great. As I was watching the water & sugar boil I kept thinking Im not seeing "big bubbles" but it looks dissolved enough. Never quite saw the bigger bubbles so I took it off the heat a min later when it looked to be reducing a bit too much. (Diddnt pay attention to how long it was boiling, multitask fail) As it cooled I realized it was way more of a cold honey consistency, syrupy to an extent but reaalllly thick. Added in the coco anyways and it started turning into a powdery lump. Figuring I could just start over if I really had to, went into damage control mode: To the oddly moist powder mix I added about 1/4 cup (again, I measured with my heart) of super hot water and a handful of choc chips, kept stirring as it cooled trying to incorporate all the coco and melt down the chips. I also think my butter was a bit too cold as it ended up lumpy for quite a bit. Popped the bowl in the freezer for a few mins and whipped up one last time before frosting. Mine tasted a little buttery, but that's probably due to my goofs. Hubby and I still enjoyed it quite a bit on the choc cake. Really fudgy tasting with the extra chips in there! Semi forgiving recipe I suppose, thanks!
Beautiful recipe. So easy, light, smooth & airy, not too sweet. Great for icing a whole cake and piping. Third day now at room temp since icing the cake and the buttercream is just as delicious as day 1. Thank you and this recipe will be on repeat!
Omg. MashaAllah this recipe looks absolutely Delicious and easy recipe I'll definitely going to try this recipe and thank you so much for sharing please keep sharing always with us stay blessed and stay connected 💗💗
I honestly love your recipes but I only use a microwave to make my cakes, so if you could make a microwave chocolate cake video for me, it would be really appreciated.😄😄 Unless u already made a video like that.
الله ابارك عليك ماشاء الله تبارك الله عليك ربي يحفظك ويسعدك يارب العالمين الصلاة والسلام على سيدنا محمد وعلى آله وصحبه أجمعين وسلم تسليما كثيرا مرحبا ❤❤❤❤❤❤❤مرحبا
Bonjour je voudrai savoir si cette creme au beurre peut etre realiser aux fruits ( fraise/ coco). Si oui je veux bien la recette. Merci encore pour votre video.❤
Yes, you can. If you want to add a different flavor to the white cream, use this recipe. ruclips.net/video/ssz2qzToQWw/видео.html When adding moist fruits, add them a little by little, so they don't separate from the butter. You may need to adjust the sweetness.
Tried this. It needed more cocoa/melted chocolate chips to achieve the dark chocolate color. Mine turned out lighter than what is shown. Good taste, very smooth consistency.
It's butter cream, so it keeps the shape in the refrigerator well. It can be used for 1 week when refrigerated and 3 months when refrigerated. (Expected) If you take the cake out of the refrigerator 1 hours before serving, the cream will soften again.
The ingredients need to be adjusted.Make basic butter cream using 105g of sugar, 45g of water, and 280g of butter. And you can change it by adding the flavor you want.
Yes, of course you can save it in the refrigerator. In my case, I store it in an airtight container. Zipper bags are good, too. Remove the butter cream from the refrigerator before using, soften it, and use a beater to make it fluffy.
@@JoonsLittleTable Thank you for replying. I did store it in a zipper bag, and it's still good. I just didn't get to mix it before putting on my cake. But I'll keep that in mind for the next time! Thanks for sharing this recipe, it really compliments the cake I made! 💖
Cqn you pls tell the measurements in cups like 1/2 or in table spoons i am making cupcakes today and i like your frosting so pls can you tell me the measurements plsss.....
Depends on ambient temperature. Room temperature between 20 and 25 degrees Celsius can be left at room temperature for 1-2 days without refrigerator, but temperature above that can be at risk of melting or deterioration.
The way uv written ur ingredients in measurement in ur description is just wow .thanku for the simplest recipes
This is hands down the best chocolate buttercream I have ever made! Thank you! And it's so simple and easy.
와우 제가 요즘 케이크 만들일이 많아서 깍지 사용하는것도 연습중이고 여러 프로스팅 만드는것도 연습중인데 정말 저에게 너무나 소중한 레시피와 영상이네요 감사합니다~~^^
you are awesome girl... i was finding buttercream frosting that is not runny and granulated... finally i got it...i will surely make this
Thank you for having this recipe.😅When I was making my frosting, I realized I was out of powdered sugar😮. Have a great day. 😊
Wooow I tried this yesterday... It's the best
to all those who are scrolling through the comments , trust me DO IT!!!!!!
Tried it but in my opinion was a bit too much butter and just wasn’t sweet enough. I took some aside to experiment by adding powdered sugar and that did it. Maybe I could add more sugar when making the syrup at the beginning. Was an easy recipe to follow and came out great! Thank you
شكراً من القلب الله يوفقك
جربتها امس طلعت لذييييذه وقوامها ممتاز ❤️❤️
طيب طعمها الشوكلت فيه ظاهر ولا لا
تعبت وانا ادور على وصفة كويسة للكريمة
وسؤال بعد. لو زينت فيها وجه قالب الكيك بتظبط؟
Tried this for as a frosting for a last min. dessert (one bowl choc cake)
I fudged this up a bit but it still turned out great. As I was watching the water & sugar boil I kept thinking Im not seeing "big bubbles" but it looks dissolved enough. Never quite saw the bigger bubbles so I took it off the heat a min later when it looked to be reducing a bit too much. (Diddnt pay attention to how long it was boiling, multitask fail)
As it cooled I realized it was way more of a cold honey consistency, syrupy to an extent but reaalllly thick. Added in the coco anyways and it started turning into a powdery lump. Figuring I could just start over if I really had to, went into damage control mode: To the oddly moist powder mix I added about 1/4 cup (again, I measured with my heart) of super hot water and a handful of choc chips, kept stirring as it cooled trying to incorporate all the coco and melt down the chips. I also think my butter was a bit too cold as it ended up lumpy for quite a bit. Popped the bowl in the freezer for a few mins and whipped up one last time before frosting. Mine tasted a little buttery, but that's probably due to my goofs. Hubby and I still enjoyed it quite a bit on the choc cake. Really fudgy tasting with the extra chips in there! Semi forgiving recipe I suppose, thanks!
Your experience is helpful to me, as i always end up messing up measurements and time while multitasking 😂😂
@@nashii7583 glad I'm not the only one! 🤣
Beautiful recipe. So easy, light, smooth & airy, not too sweet. Great for icing a whole cake and piping. Third day now at room temp since icing the cake and the buttercream is just as delicious as day 1. Thank you and this recipe will be on repeat!
APPETIZING!!!
GOOD FOOD IS THE FOUNDATION OF GENUINE HAPPINESS😊😊😊
THANKS FOR SHARING THIS YUMMYLICIOUS RECIPE. I WILL TRY THIS❤
This is it! The ending of my research ❤ thank you so much! I'm your new subscriber.
Ich bin unheimlich dankbar. Sie haben meinen Kuchen gerettet ❤
Estou encantada com suas receitas, obgda.
Please continue with these fabulous recipes. Greetings from Greece!!
Rico un beso desde Barcelona
🎉x
Υπεροχο για τα γλυκά μας ❤
Yes, I really love chocolate cake so much!❤🍫🍰🥰👍
Simple chocolates butter cream beautiful soft cake
So beautiful ❤ I love your videos ❤
A another great and beautiful chocolate cake. Impressive ❤
Omg. MashaAllah this recipe looks absolutely Delicious and easy recipe I'll definitely going to try this recipe and thank you so much for sharing please keep sharing always with us stay blessed and stay connected 💗💗
Thank you so much. Quick & straight to the point 🙌
thank u so much...very helpful to beginners like me...♥️
Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍👍👍 Great job well done 👍👍👍
Amazingly simple and delicious ma'am, my mom wants to know can she replace the cocoa powder with dark chocolate. God bless medical student Malaysia.✌👍
You can replace it with 100~120g of dark chocolate. But it will be a sweeter cream.
Wow very nice beautiful good 💯💯❤️❤️👌👍🏻
Супер шоколадный крем. 🤗👍💐🌷🌹🌺
I honestly love your recipes but I only use a microwave to make my cakes, so if you could make a microwave chocolate cake video for me, it would be really appreciated.😄😄
Unless u already made a video like that.
TYSM, UR A REAL SUPERHERO 😎 😭
I love it!!! Congrats. Please, I need a big recipe of this buttercream.
Your a life saver
Keren. Sangat menginspirasi. Teruslah berkarya dan berbagi ilmu
Thank you so much... for a simple recipe
This is soo easy and look delicious. I’ll try it and update the results
How did it go?
Scam
Scam
Молодец!!!
СУПЕР !!!!...
Thank you for this recipe I made it today and it's perfect ❤
Great work
Wah simple...i shall try
BEAUTIFUL
الله ابارك عليك ماشاء الله تبارك الله عليك ربي يحفظك ويسعدك يارب العالمين الصلاة والسلام على سيدنا محمد وعلى آله وصحبه أجمعين وسلم تسليما كثيرا مرحبا ❤❤❤❤❤❤❤مرحبا
Merci 🙏🙏🙏🙏❤❤❤❤❤❤
I’m so gonna try this thank you so much 💜💜💜💜
Have you tried it please
Hello! What an amazing recipe! I have a question, can i replace the butter for margarine?
Yes, you can use margarine.
Does not work and tastes bad.
Made this today and looks lovely but will it keep well at room temperature? Or should I keep it in the fridge?
Bonjour je voudrai savoir si cette creme au beurre peut etre realiser aux fruits ( fraise/ coco). Si oui je veux bien la recette. Merci encore pour votre video.❤
Yes, you can. If you want to add a different flavor to the white cream, use this recipe. ruclips.net/video/ssz2qzToQWw/видео.html
When adding moist fruits, add them a little by little, so they don't separate from the butter. You may need to adjust the sweetness.
Gracias!! Saludos desde México
so beautiful
Mmmmmmmmmm bravo ❤
Mine was perfect when I made it, but when I tried to use it the following day, it separated.
All sweet people running behind the chocolate 😄 and bitter people
Don't know!! Let it be , eat chocolate and enjoy😊🙏.
Definitely trying this! ❤
I will try thisss thank u for sharing with uss
Thank you so💕💕💕💕💕🙏🙏🙏🙏🙏 much
Tried this. It needed more cocoa/melted chocolate chips to achieve the dark chocolate color. Mine turned out lighter than what is shown.
Good taste, very smooth consistency.
So nice yammy ❤❤❤
I dont have a beater what to do will a juicer blender or a food processor do the thing????and without essence possible?
I love the recipe, but I was wondering how long this will last in the refrigerator? Will it hold up on cupcakes?
It's butter cream, so it keeps the shape in the refrigerator well. It can be used for 1 week when refrigerated and 3 months when refrigerated. (Expected) If you take the cake out of the refrigerator 1 hours before serving, the cream will soften again.
@@JoonsLittleTable Can i add cornstarch to it??
Tereyağıni daha az kullanamaz miyız kıvamı bozulurmu acaba
Che meraviglia 😋
Thank you for the recipe :) i tried this today but was a bit runny. How can I fix this please :3
I tried this also yesterday and it came out disaster
Is it the water what makes it so smooth?
để nhiệt độ phòng được bao lâu ạ
So yamiii
Very nice 🙂🙂💯😊
🎉thank you so much dear💐💐😌😌🙌
Delicious 😋
Can I use a whisk if I don't have electric hand mixer?
Ameiiiiii essa cobertura deve ser uma delícia
Olá, você fez a cobertura? deu certo?
Nice
exelente.muy buena opcion
How much time we have to whisk?at what time you get the peaks?
السلام عليكم ورحمه الله وبركاته 👍👍 الله يوفقك يارب العالمين 🌱👍🇲🇦🙏👍 الله يوفقك يارب العالمين 🌱👍👍 الله يوفقك يارب العالمين 🌱
Very Nice video
Est il possible de la. Faire à un autre goût par exemple vanille ou café ou autre et rajouter des couleurs aussi pour lisser des gâteaux ?
The ingredients need to be adjusted.Make basic butter cream using 105g of sugar, 45g of water, and 280g of butter. And you can change it by adding the flavor you want.
Very nice❤❤❤❤❤
Amazing.
Amazing
Wow
Can we pip russin tulip with this?what about stability in summer
You can use Russian nozzles. In the summer, sometimes cool it in the fridge during work. This has the stability of an American butter cream.
❤❤❤❤❤❤
Any recipe for free of coco powder ??
thanks for sharing
شكرا لكي 💝💝💝
احبك
Love you
Can i put cream cheese in it?
Looking yummy
Gracias 🙏
Good
How can i make this as vanilla icing please
Gostaria de saber se é resistente ao calor
جميل 👍👍🌹🌹🌹🌹🌹
Can I put cream instead of butter?
They’re the same thing 😎
Hello! How do you store this buttercream after making it? Can I just put in a ziplock bag and refrigerate it?
Yes, of course you can save it in the refrigerator. In my case, I store it in an airtight container. Zipper bags are good, too. Remove the butter cream from the refrigerator before using, soften it, and use a beater to make it fluffy.
@@JoonsLittleTable Thank you for replying. I did store it in a zipper bag, and it's still good. I just didn't get to mix it before putting on my cake. But I'll keep that in mind for the next time! Thanks for sharing this recipe, it really compliments the cake I made! 💖
Can i take salted butter
Which nozzles to be used
grams to cups or TBS please
The cup measurement is also displayed in the detailed description box below the video.
Hi
How can we make flavoured buttercream like nutella, biscoff etc
TIA
It's possible.
I also recommend the following basic butter cream.
ruclips.net/video/ssz2qzToQWw/видео.htmlsi=qgFQS7wobEn63CEv
Thanks I have watched it but in how much quantity ?
How much quantity buttercream can be made for bento cake ??
Cqn you pls tell the measurements in cups like 1/2 or in table spoons i am making cupcakes today and i like your frosting so pls can you tell me the measurements plsss.....
The description box comes with metric and cup measurement dimensions. Please check it out.
Can it be resist without fridge after frosting on cupcake or cakes?
Depends on ambient temperature. Room temperature between 20 and 25 degrees Celsius can be left at room temperature for 1-2 days without refrigerator, but temperature above that can be at risk of melting or deterioration.
@@JoonsLittleTable thank you so much for your loving guidence ..... ✌️❤️
عملت كريمة الجبن الوصفة السابقة لكن ما وضعت عصير ليمون هل يجب وضع عصير الليمون
I recommend adding lemon juice because it helps to thicken the cream.
@@JoonsLittleTable هل يؤثر الطعم