You are such an honest dear !and noble ! people sell their secrets for money... and you share your art with us !!! Thank you!!! Allah bless your hand dear !
I do not know if it is just me, but you are really hard to hear! Anyway, this buttercream looks wonderful! I am having so much trouble finding a buttercream that will make roses and other petal flowers that hold their shape. I am tired of my roses going flat by the time I get them off of the flower nail! Do you have any technique or recipe suggestions for me? I would appreciate any help at all! Thanks for a great video.
"Thanks for the recipe. I have a question, please. buttercream, does adding milk affect its quality? Will it spoil and become inedible if the weather is hot when delivering it to the customer?
Have you ever tried "Cream Cheese Buttercream"? It helps cut the sweetness, is smooth and so creamy, and you cannot tell that it is cream cheese! Also, add some salt to your buttercream to cut the over-sweetness. And, with most recipes, you can cut out some of the sugar. Especially if you are just frosting something and not piping flowers. Hope some of this helps you!
Subscribed! Thank you for a great tutorial 👌 I would love to make flowers for my cakes. I live in a tropical country, Philippines. Can I use your recipe for my flowers? Your new fan ❤️
Maybi ask something please The ratio of sugar is it really not so much sweet? For those diabetic like my aunte they dont like even me too for so much sweet. How can less the sweeten if i used too the shortening but its look weird the taste.. one time i try to make the sample amount of 6tbsp butter + 3tbsp of whip cream then add 1 cup of icing sugar but i did not put it all coz i try to taste first but is to much sweet for me already so im scared, and many times make it & i cost to much but not perfect so its waste for money😢 hope u help me how to improve my icing thank you 🙏🏼
I AM diabetic and I will tell you that there is NOT a friendly, dianetic buttercream. It is what it is! All you can do is put a thin amount of icing on whatever it is that your aunts are eating. I eat whatever sweets I want and I just make sure that I take the amount of insulin needed to counteract that extra sugar. But, unfortunately, there is no diabetic-friendly buttercream.
yes it needs to be a bit more firm, you control the consistency with the amount of milk you add, just add a bit less amount of milk for russian piping tips
Icing sugar, powdered sugar, and confectioners sugar are all the same thing! Just depends on what part of the world you are in, as to what it is called.
The "leaf" is actually a "paddle attachment" that foes with a stand mixer. You can use a hand mixer, but you will have lots of mixing time and it may be difficult keeping the powdered sugar in the bowl!!
Great find! Thank you for a great tutorial. I live in a tropical country. I would love to make flowers for my cakes. Can I use this recipe? Thank you, your new subbie from Philippines
What company butter do you use? I used lurpak and it came out so sloppy and grainy 😂 I’m sure I did something wrong haha I’m in the Uk so would love to know which one you use x
Hi - Lurpack butter should be fine unless you used the soft, spreadable version in the tub? You need to get butter with a high fat content (80%) - I use lots of different brands, including Lurpack, and supermarket own brand such as Tesco - generally they come in a block. Let me know if this solves the issue? If its not the butter, you could be over whisking, or your butter was too soft.
@@bluepixiecupcakes3572 I live in the US and I cannot find ANY butter that is 80% fat! Maybe I am looking in the wrong place on the box? When I leave my butter to come to room temp it is definitely soft. Not melted and runny but soft...like my finger will go right through it soft.
You did use confectioners sugar and not granulated, right? Sometimes you need to sift your confectioners' sugar if it has sat or if it isn't a pure cane, quality sugar. But you cannot use granulated sugar for icing.
Seriously? What did you expect? If you don’t like sweet frosting don’t use this or any other buttercream recipe. Try making Ermine frosting but I don’t think you’ll get the perfect piping consistency for making flowers using the Russian tips. Honestly I don’t understand this complaint. As a cake decorator people expect beautiful designs. If it’s too sweet, scrape off the frosting.
I've tried decorating using buttercream. However, it does not hold its shape and melts onto the cupcake. So instead of little roses there are blobs of buttercream. What do you think I am doing wrong? How can I fix this? X
Are you using the correct butter? Do not use margarine but butter with a high fat content. Also ensure your butter is not too soft - it should be soft as shown in the tutorial but not oily. This could result in runny buttercream. Also only add as much milk at the end as the buttercream needs - depending on whether you live in a humid/hot country, you may not need as much, or any milk at all. Also its worth mentioning that your cupcakes/cake should be fully cooled before decorating with your buttercream otherwise the heat from the cupcake will melt the buttercream. Let me know if you still run into trouble and we will re-assess! Hope this helps you.
@@Just_me152 You can use shortening, but it does alter the taste. SHortening is nothing but solid fat with NO flavor. You can also use half shortening. Bakers use a special icing shortening called "Sweetex", but I'll warn you, it is pricey!! I sure couldn't afford to use it!
If you're after a stiffer consistency, reduce the amount of milk at the end, or leave it out entirely if it doesn't need it. Also make sure your butter isn't too soft. Hope it turns out how you want!
Miriam, I am commenting a year after you asked this question! I am piping roses and petal flowers and just wondered how this worked for you? Any special tweaks I should know that you did to have a success?? Thanks!
You are such an honest dear !and noble ! people sell their secrets for money... and you share your art with us !!! Thank you!!! Allah bless your hand dear !
LOL!! Are you talking about people on here?? Selling their secrets?
This buttercream turned out perfectly. It was nice and stable for piping. Thank you!
That's amazing to hear - I'm so happy you made it and it turned out perfect for you!
What butter did you use?
Cresha Symone I just used regular salted butter as I rarely buy unsalted butter. I like the Lactania brand but I’ve also used the store brand.
Thank you so much for sending this tutorial 🙏
Can i save this cream butter on the freezing , and how manu time ❤
Thank you!♥♥♥
How long this creM can stay in fridge?
I do not know if it is just me, but you are really hard to hear! Anyway, this buttercream looks wonderful! I am having so much trouble finding a buttercream that will make roses and other petal flowers that hold their shape. I am tired of my roses going flat by the time I get them off of the flower nail! Do you have any technique or recipe suggestions for me? I would appreciate any help at all! Thanks for a great video.
I thought the same, she is hard to hear
How hour can this remind on cupcake this crembutter , no change the shape ??
"Thanks for the recipe. I have a question, please. buttercream, does adding milk affect its quality? Will it spoil and become inedible if the weather is hot when delivering it to the customer?
Looks so good, but how’s the taste, is it very sweet? How to make buttercream can hold well but not using too much powdered sugar?
Have you ever tried "Cream Cheese Buttercream"? It helps cut the sweetness, is smooth and so creamy, and you cannot tell that it is cream cheese! Also, add some salt to your buttercream to cut the over-sweetness. And, with most recipes, you can cut out some of the sugar. Especially if you are just frosting something and not piping flowers. Hope some of this helps you!
Subscribed! Thank you for a great tutorial 👌 I would love to make flowers for my cakes. I live in a tropical country, Philippines. Can I use your recipe for my flowers? Your new fan ❤️
Let me know how it turns out
PINAY RIN PO AKOOO. SAME QUESTION HAHAHAHHA
Maybi ask something please
The ratio of sugar is it really not so much sweet? For those diabetic like my aunte they dont like even me too for so much sweet. How can less the sweeten if i used too the shortening but its look weird the taste.. one time i try to make the sample amount of 6tbsp butter + 3tbsp of whip cream then add 1 cup of icing sugar but i did not put it all coz i try to taste first but is to much sweet for me already so im scared, and many times make it & i cost to much but not perfect so its waste for money😢 hope u help me how to improve my icing thank you 🙏🏼
I AM diabetic and I will tell you that there is NOT a friendly, dianetic buttercream. It is what it is! All you can do is put a thin amount of icing on whatever it is that your aunts are eating. I eat whatever sweets I want and I just make sure that I take the amount of insulin needed to counteract that extra sugar. But, unfortunately, there is no diabetic-friendly buttercream.
Is this consistency ok for russian piping tips or does it have to be more stiff?
yes it needs to be a bit more firm, you control the consistency with the amount of milk you add, just add a bit less amount of milk for russian piping tips
Is confectioner sugar can be used as alternative?
As far as i understand, confectioners sugar is the same thing as icing sugar
Icing sugar, powdered sugar, and confectioners sugar are all the same thing! Just depends on what part of the world you are in, as to what it is called.
Sub, and thanks for sharing the amazing recipe. Have a great day
Subscribed! 🧁 Love your videos.
Thank you so much for your support!
Hello, can I use a hand mixer or I need a mixer with a leaf? I don't have that hahah
The "leaf" is actually a "paddle attachment" that foes with a stand mixer. You can use a hand mixer, but you will have lots of mixing time and it may be difficult keeping the powdered sugar in the bowl!!
Wow 🤩 May I please ask which piping tip you used ?
Thank you! I used 2D piping tip - one of my absolute favs!
@@bluepixiecupcakes3572 Thank you so much 🙂♥️
Great find! Thank you for a great tutorial. I live in a tropical country. I would love to make flowers for my cakes. Can I use this recipe? Thank you, your new subbie from Philippines
Salted or unsalted butter?
How long does it last at room temperature
Hi mam, when I make butter cream icing sugar not melt. Why mam? How long beat?
Im worried about if its too sweet? Is it?
Ya me too!
Maybe we can add a pinch of salt the mixture.
Which things u used is it?
Butter.. Sugar powder nd oil or milk?
570g Icing Sugar (sifted)
250g Butter (room temperature)
Around 5 Tbsp Whole milk (room temperature)
Oh my god, you have the most beautiful hands
What company butter do you use? I used lurpak and it came out so sloppy and grainy 😂 I’m sure I did something wrong haha I’m in the Uk so would love to know which one you use x
Hi - Lurpack butter should be fine unless you used the soft, spreadable version in the tub? You need to get butter with a high fat content (80%) - I use lots of different brands, including Lurpack, and supermarket own brand such as Tesco - generally they come in a block. Let me know if this solves the issue? If its not the butter, you could be over whisking, or your butter was too soft.
@@bluepixiecupcakes3572 I am also in the UK. What brand do you think is the best?
I normally use Aldi ,Lidl brand or Tesco, either salted or unsalted it works good.
@@bluepixiecupcakes3572 I live in the US and I cannot find ANY butter that is 80% fat! Maybe I am looking in the wrong place on the box? When I leave my butter to come to room temp it is definitely soft. Not melted and runny but soft...like my finger will go right through it soft.
Can I use salted butter??
I wouldn't use salted butter it will alter the taste too much
Can you please transfer it into cups?
I tried the recipe but the end product had alot of sugar crystals in it and it was too chunky. What do you think went wrong?
You did use confectioners sugar and not granulated, right? Sometimes you need to sift your confectioners' sugar if it has sat or if it isn't a pure cane, quality sugar. But you cannot use granulated sugar for icing.
Doesn't it taste too sweet? Tried your recipe yesterday. But it was too sweet. Couldn't eat one🥺
Seriously? What did you expect? If you don’t like sweet frosting don’t use this or any other buttercream recipe. Try making Ermine frosting but I don’t think you’ll get the perfect piping consistency for making flowers using the Russian tips. Honestly I don’t understand this complaint. As a cake decorator people expect beautiful designs. If it’s too sweet, scrape off the frosting.
US conversion??
A little too sweet for me. Besides, the humidity in my country is expected so this wont last a day i guess?
Can I add a little lemon juice to cut some of sweetness? Thank you love your channel
I've tried decorating using buttercream. However, it does not hold its shape and melts onto the cupcake. So instead of little roses there are blobs of buttercream. What do you think I am doing wrong? How can I fix this? X
Are you using the correct butter? Do not use margarine but butter with a high fat content. Also ensure your butter is not too soft - it should be soft as shown in the tutorial but not oily. This could result in runny buttercream. Also only add as much milk at the end as the buttercream needs - depending on whether you live in a humid/hot country, you may not need as much, or any milk at all. Also its worth mentioning that your cupcakes/cake should be fully cooled before decorating with your buttercream otherwise the heat from the cupcake will melt the buttercream. Let me know if you still run into trouble and we will re-assess! Hope this helps you.
@@bluepixiecupcakes3572 can i use shortening instead?
@@Just_me152 You can use shortening, but it does alter the taste. SHortening is nothing but solid fat with NO flavor. You can also use half shortening. Bakers use a special icing shortening called "Sweetex", but I'll warn you, it is pricey!! I sure couldn't afford to use it!
If I want it for stiff consistency what should I add ? More sugar or vegetable shortening?
Thank you
If you're after a stiffer consistency, reduce the amount of milk at the end, or leave it out entirely if it doesn't need it. Also make sure your butter isn't too soft. Hope it turns out how you want!
Miriam, I am commenting a year after you asked this question! I am piping roses and petal flowers and just wondered how this worked for you? Any special tweaks I should know that you did to have a success?? Thanks!
Isn't that too much sugar?
does anyone tried this? is it too sweet??