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How To Make Perfectly Smooth American Buttercream Frosting - The Scran Line
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- Опубликовано: 5 май 2020
- OK, this frosting is in direct response to all the people who message me asking for frosting that isn’t too sweet or grainy. If that’s what you’re after, then this frosting is for you! This frosting looks silky, which makes it perfect for frosting smooth cakes. Just be careful though, because it can be a little softer than American buttercream frosting which is firmer. So, if it’s a warm day, I’d use American buttercream frosting instead.
Grab the RECIPE here: www.thescranline.com/
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
Love this new series, thanks for teaching us the basics nick 😊
My pleasure!
A beautiful Czech woman once told me the key to good buttercream is to beat the hell out of it.
Thanks Nick!
Haha, So good!
I absolutely love your basic recipes series!! Thank you so much for these 💕😘 #inspired
So straightforward and helpful thank you so much !!
I love this recipe! Can finally make m own buttercream frosting and it feels so good to be able to. Great recipe!
I just made this frosting - it's perfect! Thank you
Love your vlogs.thank you I learned a lot from your vidoes
Gracias Nick! Amo tu canal! Thanks for sharing! 💗💗💗🇲🇽
Best frosting ever ! I always get lotsa compliments when i make it. Thanks Nik :)
This channel is a total game changer, thank you so much! After many failed attempts, I’ve made the perfect frosting, thank you!
Excellent delivery thank you sir
I love your pdf. Is the only thing I use to make cupcakes and frosting. They come out AMAZINGGGG, best recipes ever 🥰👌🤤
Thank You so much Nick! This is the best tutorial for frosting I have seen as you included additional information I didn't know. Love your channel!
You're very welcome, thanks so much for watching Kelly! N x
Thanks so much for this episode. I’m looking forward to watching more basic baking. 😊
You are so welcome!
This was great!!
I'm loving the series ♥️
Thanks!
Thank you so much. I can't wait to try this recipe.
You are so welcome!
You’re the best ❤️ love your recipes
Thanks so much 😊
Nick, love you RUclips channels. They are awesome.
Take care. Greetings from Sydney, Australia 🇦🇺 😀
Thanks so much! Greetings from Melbourne!
Love it! You've made me so much more confident making my own buttercream with a hand mixer. Thanks Nick!
You are so welcome!
Love this! Thank you Nick!!😍😍
So glad!
Awesome tips. Thanks for sharing:)
Yum! Looks delicious!
So good!
Thanks a lot for this GREAT explanation! Defenetely will try your recipe!
My pleasure 😊
It's an important skill. Thank you for sharing.
So nice of you and I agree!
I saw quickly the recipes and I surprised it is incredible and complete guide!!! Thank you so much Nick!! I can save and print the best...♥Regards from Guadalajara, México
Glad it was helpful!
I make it and it worked perfectly! Thank you so much!
Wonderful!
I’ve always had issues with sweetness of the cakes but nicks recipes are the perfect sweet!!
Glad you like them!
Love it! Thanks for sharing Nick :D
Glad you enjoyed it!
I loved this, I will definitely be going to your site and checking out your caramel sauce. Thank you 🥰🎉
Yay! Thank you!
Thanks for the post Sir American buttercream frosting is my favorite cuz it's so yummy but sometimes it as grainy or gritty taste. I'm sure my mom would love to try out your smooth American buttercream frosting. Medical student Malaysia God bless. ✌👍👏
Thanks for doing some basic stuff, it´ll make your recipies easier to follow
Glad you like them!
Thank you for this perf video !! 😍😍
You're welcome 😊
Looks so yummy
Thank you 😋
I totally neglected how simple and easy it is to make American buttercream. I always preferred the Swiss method. You make this method look so good and effortless. I might just give it try again. Thanks for sharing nick.♥️
Glad you enjoyed seeing just how easy it is to make! Thanks so much for watching too!
Love this series!
Thanks! :0)
@@thescranline
🤦🏽♀️ I wish I would’ve seen this video sooner !! I was wondering why my frosting wasn’t coming out right !! Thank you for this video now !!
Loooooove this!!!!
Thanks! :)
Best video ever ❤🙏
Thanks! :0)
Perfect 🙌🏻👌🏻
Glad you think so!
Hi Nick! I have tried making ABC earlier using various recipes but either sometimes its really sweet or gritty! You make it look so simple! I will definitely try making it your way! I really love your tips and tricks! Your recipes are just amazing! You really inspire me! Looking forward to more wonderful recipes (eggless ones though)😄😍
Also one question, can i use salted butter? Will it make a difference?
that’s nice 😎💟🤩😊🙂☺️😇😉✅👍🎂🧁🍰🥰♥️❤️buttercream frosting cake.
his cuteness is growing on me
Haha thanks!
Anyone else get flashbacks when he mentions cocoa powder on high speed?
Haha I did for sure lol
Hi Nick. This is so so amazing ❤. Please do upload Eggless versions too. I really want to learn Eggless macarons.
Coming soon!
Thanks you. I lovet your videos. 😉👍👍👍
Glad you like them!
💛💜🧡💙💚♥️🥰 thank you !
You are so welcome
You always manage to teach me/us something new... Going to make some salted carmel buttercream asap !!!
Nick could you please do a video about adding choclate to recipes. Mostly which kind of chocolate to add or use in what. For example, sometimes when adding cocoa to a buttercream some people add powder like you showed here. But some bakers also add a melted & cooled chocolate. I just wonder what is the best to use ? Ghirardelli coating choclate ? Bakers chocolate or choclate chips ??
A what is best to use for what recipes. Its hard to know what to buy from the store b/c when youtubers do a video and use melted choclate they usually dont show what form it was in before melting.... Bars/chips or does it matter?? Or should i say when does it matter ?🤔🤦lol
So I use powdered cocoa powder for my ABC, because it already has powdered sugar so adding something else that is powdered is ok. With my Swiss meringue buttercream though I add melted and slightly cooled chocolate (chocolate chips or chocolate buttons usually use nestle brand) because you want to keep that buttercream really smooth and not add anything powdered to it. Does that make sense? I just uploaded the video, check it out and let me know what you think :) N x
@@thescranline If I could heart that response I would !!! Yes it totally makes sense. I loved the video !! Thank you for responding too !!! I feel like Im conversating with a STAR !!! I wrote that b/c I do think many beginner bakers have that question b/c I myself wasnt sure. I have made SMBC & Thanks to your guidance & videos , it turned out wonderfully!! I have even made variations by adding freeze dried strawberries that I processed in a processor & sieved majority of the little seeds out but chose to leave a few so it had a bit of texture. ☺ I appreciate you & your clarity in explaining SO much!!
That’s MY FAVORITE Frosting TOO!! LOOOOVVVE CARAMEL FROSTING!! Just Salted Caramel I eat it by the SpoonFulls!!! 😋😍😄💜
It's so delicious right? Ugh! I love anything salted caramel!
The Scran Line Heeeheee.. MEEE TOOO!! Can’t get Enough!! 🤪😁
Good
He forgot one purpose: to eat plain frosting!!!!
Io ti amo! La torta per il compleanno della mia bimba è salva!
He's not kidding about the bit about having to clean your kitchen for three weeks if you spray cocoa powder about... 😉
I *know* better, but I still did this the other day... 😅😜
Hey Nick thank you for yr great videos. Can you use salted butter instead of unsalted wld it make a difference and what about margarine can u use that to make buttercream and if not why thank you
I'm not a fan of buttercream but I'll try this once! :)
Hope you like it! If you're after a smoother less sweet frosting try my Swiss meringue buttercream :0)
Hey nick!
I love you vids.
I have one question, can you freeze buttercream?
Yes you can! And thankyou!
My tip is to mix the icing sugar in to the butter before turning on any mixer. Like 2 or 3 folds it's stops the sugar going anywhere
Great tip! x
This frosting is soooo sweet so what should I do
Hi there... Thank you for sharing!
You just saved my day...!
How do we use fresh fruit flavours?
Eg mango pulp
So nice of you! You can add pureed fruits into ABC, just be careful not to add too much as too much moisture can cause the frosting to split which is why i would lean more toward using food flavourings and essences instead.
@@thescranline ok, I will be careful. Thank you for your time!
Cheers...!
If I wanted to make cupcakes or a cake for a bake sale what type of buttercream would be best to make? I’m worried the buttercream would soften/melt as it’s outside.
Can we add shortening to this too? How much should I add, if I can?
Hi can you tell me about how many cupcakes this recipe will frost?
😍🤩
Can I leave the buttercream at room temperature overnight? And then adding the milk to smooth everything out ??
Can I use salted butter for frosting???
How much cocoa powder should we add to make chocolate frosting??
What's the ratio of butter and icing sugar?
Can I use salted butter? Have you ever tried to make buttercream with salted butter
Hey, i have a question:
In the recipe in the pdf for 1 batch you use 500g butter and 500g icing sugar. In your website in the recipe for Fluffy Chocolate Buttercream Frosting you use 500g butter and 1020g icing sugar. Please tell me am i missing something ? Wich proportion is correct? Are the 2 frostings different?
How can i make my buttercream smooth, and not grainy? Does kind of icing sugar affect?
Can we use powder food colouring to colour the frosting?
You can, but I think food gel would work much much better :)
Why is you sugar to butter ratio 1:1? I was always taught 2:1 so 250g butter, 500g icing sugar, vanilla and a tablespoon of milk. I know you can get all sorts of odd ratios but as standard in the uk that’s the one some books use yours seems too butter heavy what the main differences?
My buttercream is grainy and not at all smooth. Why is that ? I live in a hot climate, any tips when making buttercream in these conditions? Many thanks
Was that salted butter???
Do you use salted or unsalted butter??
unsalted :) N x
Hi
Does this frosting have the gritty taste that most American buttercreams have ? I like the taste of ABC but not the gritty crusting texture and want to know if there is a way around that. Thanks
@Maria Bari
It should. Usually grittiness comes from not using icing sugar or powdered sugar, or not having soft enough butter.
ABC will always have some grittiness but there are things you can do to make it a little less gritty like sifting the powdered sugar or adding milk. If you're looking for a super smooth frosting check out my latest video on how to make Swiss Meringue Buttercream Frosting! It's so delicious!
The Scran Line omg you replied !!! Thank you
I typically use SMB but I’m not a huge fan of the buttery taste which the ABC doesn’t have. I’ll give your recipe a go just because it looks incredible !
Would milk powder still do the good things without causing the frosting to get too soft and unstable?
unfortunately, milk powder won't dissolve in ABC. I've tried it, it makes it really gritty. But it's great in my cream cheese frosting recipe. Video is coming next week!
Cheers :-) You've saved me from ruining a batch. Looking forward to the cream cheese frosting vid!
whats your trick if your american buttercream is grainy?
When I whisk the butter it becomes grit and inconsistent , why?
@Mohammad Altaleb
What butter do you use?!?!
Beat butter on its own for 5 min. Add sugar beat for another 5. Add few tsp milk to smooth things out if its still gritty.
ABC will always have some grittiness to it. Always. there are things you can do to make it a little gritty but the powdered sugar will never fully dissolve. I'd recommend trying out my Swiss meringue buttercream frosting, it has no grit at all, super duper smooth and delicious! I just uploaded the video, let me know what you think!! N x
@@thescranline I watched the video it's a wonderful work, my greetings to you
My frosting always forms a hard outer layer. Why is that?
That's the nature of American buttercream. Try out my Swiss meringue buttercream. It doesn't crust :)
What are your thoughts on half butter half vegetable shortening?
Hmm, I use the method for my vegan buttercream but I've never tried it for anything non vegan because, generally, butter can hold it's shape pretty well. :)
How do you get rid of the buttery taste of American buttercream?
Copped_anODY try adding some white vinegar, i’ve doing this for quite sometime now and i gotta say it really does make a big difference, just make sure to add a teaspoon at a time so that you don’t end up having a super strong vinegar taste in your buttercream
Alternatively you could use vegan butter as it tends to have a much milder flavour than real one.
O O thank you!
You can also use shortening, like Crisco, in place of the butter. I'd recommend 50/50 butter/shortening.
Give me the ingredients , please
Will this melt?
If it’s hot. Yes. It’s mostly made of butter and butter melts like almost all fats. Hope that helps!
@@thescranline omg I'm a fan! ♥️ Thank you for your response! But does this hold well like your creamcheese frosting recipe?
why do you not mention salt in this video but in your recipe on your website you say to add 1 tsp of salt?
That butter is yell-oh!
Ours is yellow in Australia :)
I find american buttercream very very sweet......is there any way to cut down the sweetness
I hear you! I have a frosting recipe next week that I think would be more suited to you! :)
Swiss meringue buttercream and Italian meringue buttercream are both less sweet options. There are many other RUclips tutorials for them.
Have you tried to squeeze some fresh lemon juice into your ABC? I think it makes it less sweet
Nick added some salt in the video to help with that
@@thescranline Thank you.......looking forward to it
Your butter is so yellow. In the US butter starts off quite pale
That's because Australian cows eat grass freely in paddocks, not grain in yards
I make mine with vegan butter add a little bit if shortening and a little cream cheese and melted white chocolate then I beat the heck out of it then refrigerate then beat again until it turns close to white.. if your frosting is still yellow, it’s not done. I’m not a fan of this recipe here.
That sounds incredible! N x
I get a sugar dust storm no matter what. Drives me insane.
@becspresso
Even on the lowest speed when you keep the mixer completely vertical?! Wowzers
Low speed! haha
that butter is so yellow
Your butter is different from American butter. Lol
Yeah thats why we find it hard to achieve a white bright buttercream 😂
courtney parrish yeah, it’s way more yellow
I seen a video talking about years ago a good true butters quality was judged by its yellow of color.. So now days its still got yellow dye in a lot of it. Companies still add it. Some do it more than others. Try different brands and if you cant get rid of it with the wilton white icing gel then try adding a tiny bit of purple gel food coloring. Its a trick i have seen & now tried myself. It makes the icing appear more white. Truly. Its worth a try. It works ... 👌👌👌👌
If you can get Kerry Gold, it’s similar to what nick uses.
Why do americans like something like butter cream? You’re basically eating pure sweet butter 🤢🤢🤢🤢