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All About Buttercream | 25 Questions Answered by British Girl Bakes
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- Опубликовано: 12 авг 2024
- How do you make buttercream less sweet? Why does my buttercream taste grainy? What’s the right consistency for piping? Can I use buttercream in a hot climate? In this video I answer the 25 most commonly asked questions about my 4 Minute Buttercream. If you have any other questions, ask them in the comments and I'll try to answer them!
For my 4 Minute Buttercream recipe and tutorial click here:
www.britishgirlbakes.com/butt...
To read a transcribed version of this tutorial (with photos!) click here: www.britishgirlbakes.com/all-a...
For my online cake decorating school click here: britishgirlbakes.teachable.com/
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In case you missed this - I've re-uploaded it here in much higher resolution :)
Thank you so much! I was so hoping for this!
@@blueangela87 ♥️
Im a new baker just started to bake for 3 months now, so i really need this kind of video to help me, frosting is what i want to master i already watched some of your video.. Thanks for sharing this.. God bless.. greetings from The Philippines
@British Girl Bakes : Thank you so much for the tips :)
Pls advise butter cream is better or whipped cream for cake decoration!
Hello from Ontario Canada, I'm 61 and have decided to learn cake decorating in hopes to amaze any grandchildren that may bless our family in future. I absolutely love your videos. You have lovely way of explaining everything. Thank you so much.
I learned from Global Sugar Art to use popcorn salt in buttercream frosting to cut the sweetness. Not regular salt for it is to grainy. I hope this helps. I also shorting and butter flavoring to get the butter taste because my grandson couldn’t eat milk products. It taste great. I am not trying to take anything away from this video for it is definitely informative!
I'm from the Philippines and I can say. This is the best and most accurate Vlog!!
American recipe of buttercream is soo sweet and here in the Philippines buttercream really melts because of humid weather
Thank you so much for sharing your wisdom 💓 Great content xx
You have the best videos ever! This one is especially fantastic. Thanks for all the amazing tips!
This was super helpful, thank you!
Thank you so much !! You fixed a lot of the problems I faced while making butter cream.
You have explained it all really well. Good job 👏
Thanks. I made the wisk attachment error on my first attempt some years ago, and ended up ganking my kitchen aid stand mixer - the whisk was putting waaay too much stress on the unit's spindle. So I wish I'd seen you video earlier. I also did not know of the 10x sugar rating, so that helps a lot too.
Thank you so much. A very useful and informative video.
Thanks a lot for this video!...really helped me learn something new.
this is what i need. so helpful. Thank you
Thank you for this vid. It's been very informative
I love your delivery. You’re always matter of fact, have a smile and generous with your information! Thank you. 😄
So nice of you!
Thank you so much dor sharing your wisdom 🤗😁
You are fantastic! Thank you for all your clear instructions. Your videos are really well done and your cakes are incredible. I’ve learned so much from you.
That's so great to hear! Thank you!
Thank you! That is interesting!
You are just amazing!!! Your tutorials are exceptional. Thank you for taking your time to educate hobby bakers like me😊😊
Thank you so much!
Beautiful video... Highly informative... 😊👌
Thanks u soo sweet really look forward to ur great videos,love from south Africa 💞
You are a life saver!
I am really enjoying all your videos and I am learning so much. Thank you
I'm so glad!
Very helpful. Thank you. Keep on caking.
I love your voice as a matter of fact I enjoy you talk,its so relaxing😂yet really educative..thank you so much
haha that's great to hear! Thanks!
I’m a really big fan of yours ❤️💕
Thank you so much for the information !
Glad it was helpful!
Hello from North Carolina in the US. Your tips and tricks are just wonderful.
Thank you so much! I filmed this tutorial in Raleigh, NC!
To make frosting less sweet, I substitute plain non-fat yogurt (not Greek) or kefir for the milk. Love your videos. So intelligently done.
Thank you this was very helpful. 🌹🇨🇦❤️
I'm so glad! Thank you!
Thank you so much for all this helpful answers!! I have tried to put my cake frosted in the freezer and when I take them out they start to sweat really badly 😭 two times have this happen and ruined my cake
Well done ma'am
How do you determine the quantity of buttercream to cover cakes?
Thank you so so much I Have being looking for ways to make this buttercream but what if I added orange jam on it will it spoil the cake frosting
hey, i am a massive fan of your videos and was just wondering where you get your cake boxes for transport from (like the one at 11:33 in the video)?
I heard you can add the tiniest amount of violet colouring to yellow frosting to help make it white? I haven't tried it yet but yes in the UK I've never really had that lovely white frosting you see in a lot of American videos
Yes! I do that when I'm in the UK because you're right, butter is much yellower there!
Please teach us whipped cream decorations also
Wow u r so creative
Thank you so much 😀
I'm from Nigeria and i love your channel so much 💖
Thank you so much!!
Really informative 👍🏻👍🏻👍🏻
Glad it was helpful!
@@BritishGirlBakes your tutorials are really helpful. Specially buttercream recipe. I make miniature cakes and I made buttercream by your recipe. It turns out amazing and so smooth 👍🏻🥰
Thanks for sharing
Wooow this is amazing.
As far as i have seen videos regarding baking, ur the only one who has explained every tiny bit of making buttercream.
Thank you so much 🙂
Do you have a cream cheese frosting recipe that can be used for piping?
What if you made an icing color you like. How do you stop it from deapening to another color? Just keep it in the fridge?
I Am Your Biggest Fan
I love u cake decorations😋😍👌👌👌
Thank you so much!
Hi please could you advise me on the best 10x powdered sugar to purchase in the UK as I am struggling to find one.
How to store buttercream cake.plz do step by step process of buttercream frosting cake especially freezing
Which cream is used for fondant cake
do we use icing sugar with butter to whip
What wonderful information! Thank you!
Glad it was helpful!
Thanks a lot dear am from Uganda 🇺🇬
Thanks for the video . pls can i mix normal milk with water and add to my butter cream?
I think it would depend on the fat content of the milk - if the liquid gets too thin it can make the buttercream split.
I am going to bake and decorate a doll cake for my granddaughter. She lives 3hrs away. What is the best way to transport the finished cake. She is in Tennessee and Im in Southern Illinois. I'm concerned about condensation and color running. I plan to use butter cream icing.
Hi thank for the tutorial I learned more things 2days I would like to know how to get black butter cream I tried to make it it becomes grey pls help
I'm finding it really hard to find 10x sifted icing sugar, have you any suggestions where u can buy it from I'm in the UK, thankyou x
Can u guide for chesse cream to make
I've been having trouble with my chocolate ganaches. They start to separate after maybe 2 layers when frosting a cake with them. Very frustrating because its so tasty! Any hints or tips?!!
I have a detailed tutorial on making and using ganache here that might help: ruclips.net/video/vv9XJ9i0vnY/видео.html
Does using the right stand mixer wattage help. Looking to buy a better longlife stand mixer where the paddle attachment scraps to the bottom & sides of the mixing bowl for buttercream. Do you have any inmind!?
I use a KitchenAid and I love it! I've been eyeing an attachment that scrapes all the way to the sides and bottom of the mixing bowl but at the moment I just scrape around the bowl with my spatula a few times during mixing to make sure nothing's stuck to the sides of the bowl.
@@BritishGirlBakes thank you very much!
I am from Mexico City and I had a series of courses of buttercream. There they told us that we needed to use vegetable shortening. But in Mexico City there is only one kind and I don’t use it for any cake or cupcake, the taste is terrible.
No les hagas caso.
Can I use buttercream in winter? I made it and taste and consistency was like butter. At first I thought I did something wrong, but then later realised it was winter and room temp was less than 18*C.
What’s the butter cream recipe please?
When you say cream what type of cream?
Hi..I love your cake..are u from England??
Originally, yes! I live in Austin, Texas now
Half kg cake frosting what amount of butter and sugar used
Can I replace some of the sugar with corn starch for thickness but less sweetness?
I haven’t tried it but it makes sense in theory! If you do, please tell me how it goes!
Hi how do u get that beautiful barney purple n hot pink colour
Gel coloring
I tired putting the cake in the fridge but the buttercream always sweats after 🙅♀️
Yes. And mine was tasting like butter only.
How does it taste like?
Butter is rich in color if it is actual grass fed cow butter. If it is very light in color this is the cheap cheap butter at the store. Have to say if you are wanting a white Buttercream look, go for the cheap stuff, no one will know and you can add some Americolor white ( will not take much) and your Buttercream will be very white. If you use the really good "KerryGold" or Euro butters, even if you whip it and whip it good ( hahaha ) it will not get as light as the cheap stuff and will take a LOT of white gel color to get the frosting white...Save the headache and buy the cheap stuff...No grass fed butter...
Have to add this: In USA ALWAYS buy C&H powder sugar if at the grocery to insure that you are getting powder sugar and NOT the Corn starch filled powder sugar. There are no regulations on how much Corn starch can be added in to sugar as a filler in the USA. So, this is a full proof way to insure you are getting yummy powder sugar unless you make your own :D
The color of your butter will depend on its grade. An AA brand (not as good butter) will be less yellow. In high-quality butter, an A grade will be more yellow.
I would really like to know the secret to making red and black icing. I have tried and tried, but cannot seem to get it without making the icing bitter.
Take the buttercream class!!
Will the sugar syrup added to moist the cake affect the buttercream frosting?
Nope :) It will just keep the cake moist, stopping it from drying out if you don't serve it for a few days
@@BritishGirlBakes Thank you
I use popcorn salt which is far better.and it really inhances the flavor of the buttercream.every one has a presence in making their own buttercream.and their is no perfect icing recipe.but alot of people prefer popcorn salt.
How interesting! I've never heard of that - I'll look into it!
I can use whipping cream with butter cream?
Love from 🇬🇧
To think out the consistency? Yes!
This is a question ive had too. Like can i cover a cake with stabilized with Cream cheese whipped cream, and than add accents with buttercream?
Now your anser must be a typo? Did you meant to answer, to Thicken? That i liked to know too.
TIA
@@KingdomLifeDec yes, you can add buttercream accents but since whipped cream isn't as strong and stable as buttercream, you'll have to keep the weight of the buttercream decorations to a minimum so that they don't slide down the cake, especially if the cake is going to be out of the fridge for a long time.
I haven't tried mixing buttercream and whipped cream but you can use whipping cream (from the bottle/carton, not yet whipped) to thin out buttercream instead of adding milk to thin it out.
My butter cream melted quickly what I do for this?
The gel colors are gorgeous but very pricey especially now in Texas.
I was wondering if I could start the buttercream coloring with the cheap colors and then add gel colors to achieve that brilliance? Or are they an alchemy nightmare?
Hi! They will work together without causing problems with the buttercream but my suspicion is that the large amount of liquid colour you'd need would be the same price as the tiny amount of gel colour.
Hello Dianne, what brand she uses for coloring? And yes, prices in Texas are scary
My frosting is not stable on cupcakes for more time
I don't have powdered sugar
Good day. Pls how can I join your on line tutorial classes
You can find them all here: www.britishgirlbakes.com/online-courses
What does buttercream taste like? Mine was tasting like butter.
Hello. I’m Latina and I love to watch this blogs. My only problem is that I don’t understand 100% your accent. Can someone please tell me what did she say the brand she uses for coloring? Thank you
Minute 16:13 🙏🏽
I use Chefmaster, Wilton and Americolor :)
And we can't go out what should I do
You can try another kind of buttercream like a meringue buttercream
Ok thanks
Where in England are you from? Your accent is quite unique ❤
It's a mess, I know! From Kent originally but my mum is from South Africa and I lived in Singapore, Canada and now the US
Why does some recipes especially the 1980s have buttercream with sugar ?
Adding too much liquid like milk or even liquid food colour separates the mixture which could also be a cause for the grainy texture I've found from mistakes
B
Plz rply
I m from Pakistan
Fc
Muy interesante, subtítulos en español por favor .
If cream cheese is added to your buttercream, it won’t be as sweet! This is good for those who don’t like a sweet frosting!
Hi! Yes, you need a small board for the top cake too. It should be the width of the cake so you can't see the cake board
Speaking as someone with hearing difficulties, please hang some sheets or light blankets out of frame to cut down on the echo from all the flat hard surfaces that surround you. The echo makes it extremely hard to understand you.
As fast as you talk, it's rather hard to keep up with you. Add to that, the way you trail off (get quieter and quieter), you are really making hard for those of us with hearing problem to follow you.
For the haters... I have my hearing aids in, they are adjusted properly. I can hear and understand everything else around me, except this video. So I doubt that the problem is on my end.
Kitchens are often the place where cooks and bakers make videos. Kitchens are also a room with scores, even hundreds of hard, flat surfaces, this makes them easy to clean. But the hard flat surfaces reflect sound waves incredibly well. This results in scores, even hundreds, of echos, all at slightly different times, hitting the microphone... making it hard to hear for anyone, and extremely hard for anyone with less than perfect hearing.
The speaker tends not to notice this as their own voice overpowers their hearing. And when they listen to the recording, they know what they said and their brain filters what they hear so it sounds normal.
So please, use another room that doesn't echo as bad, or temporarily hang some sheets to cut down the echo. And slowing your speech down a tad would not be a horrible thing, either.
I'm not trying to be a jerk, but I just watched this video in its entirety and have no idea what you were talking about.
Hope this helps.
I'm so sorry to hear this! This is one of my older tutorials, filmed during a Covid lockdown at my in-laws' house and you're right, the audio is terrible! I do check the closed captions for every video to make sure they're accurate (the software tends to misunderstand my accent and turn "swirl" into "swell" etc) so id you find any of my other older videos difficult to hear, please click or tap the CC on the bottom right to turn those on. Apologies again!
How is yo baby 🤱 doing
Thanks for asking! He's growing so quickly - two years old already!
I love your video but I have problem with the British accent
You can read the tutorial on www.britishgirlbakes.com or turn subtitles on by clicking the "CC" at the bottom of the page, in case that helps!
Maybe it's because she's British. She is sharing her expertise and you are insulting her accent, unbelievable!