Ohhh my gosh😲 i have made many different buttercreams but this one is my favourite, not grainy and so creamy 😋 thank you, definitely my go to recipe 😁 💕
I just made a batch of this tonight. As it was for a chocolate cake, I ended up swapping out 25g of the icing sugar for unsweetened cocoa powder. So 200g icing sugar, 25g cocoa powder - and everything else exactly the same. Oh. My. God. This is the best 'AMBC' I have ever had. Its better than ermine and frankly - its just the same texture and sweetness as Swiss Meringue Buttercream. With absolutely none of the buggaring around. I am THRILLED. Thank you so very very much!
I would also use clear vanilla essence. If you’re after really white icing, making Swiss or Italian meringue is a good option as well and then using the same technique with the purple gel to assist. The Wilton icing whitener is a good product, as is using European butter which is often less yellow.
Clear Vanilla essence is a great idea! Can you get good quality vanilla if it’s clear though? Curious to know as I have never tried it! Love all your recommendations! Thanks for sharing ☺️☺️
@@ButtercutBakery as far as I’m aware, it’s artificially flavoured but you can get good quality artificial vanilla essence (although it won’t have the same flavour as proper vanilla). I have found making very white icing difficult using purple gel colour as it’s easy to make it grey rather than yellow, which is why I take other measures 😊
Hello, thank you for your video! for this buttercream recipe, will it become yellow once it’s refrigerated? Or it won’t because you added little purple to cancel yellow undertone?? I’m also worried about the texture, since you whisk for a long time it should be fluffy, but once it’s set in the fridge, will it become solid like butter again?
Hi! If you add purple it won't become yellow in the fridge again, if you don't it will.But both methods can be fixed if you add this in the fridge. When you want to use the buttercream, take it out of the fridge and allow it to come at room temperature (should take around 2 hours). When it's smooth again, you need to whip again on high for 5 minutes and then mix on the lowest setting for another 5 minutes. You'll have a silky smooth buttercream ☺️
That was a good tip. I thought they used some kind of powder or white coloring. Also, thank you for giving the recipe in grams. Even if I need to modify for any reason, I like having a starting point with set measurements and I will note how many grams I actually needed to use. Cups are inconsistent.
Hi. So I’ve tried several buttercreams in the past that call for the butter to be beat for several minutes like yours. Without fail there are always so many air bubbles that it’s impossible to get them out and have a smooth buttercream. Yours requires a long whip time also but the video showed it to be super creamy with no air bubbles. Is that what I can expect or did you then have to beat it on low for a long time to get the bubbles out?
Hi! That is a great question. We beat the buttercream on high to get it as white as possible and it adds fluffiness to the buttecream but this process will add more air bubbles to the buttercream so to eliminate air bubbles you are going to set your mixer on the lowest speed and leave it for around 7 minutes. So whip on high for 5-10 minutes then on the lowest setting for 5-10 minutes, you should get a perfect buttercream. Hope this helps x
Hi, I’ve never seen the icing sugar mixed with water first, does this make for a less grainy texture? Certainly going to try it so less mess. Thank you.
Hi! loved the video just wanted to know if I can use clarified butter (ghee) instead of butter? If yes then how much quantity and will it taste the same as the buttercream?
I have tried the russian buttercream (butter and sweetened condensed milk) and found it way too sweet. This recipe sounds delicious and less sweet which is what I am looing for!!! How many cups does this make? Thank you
Hi again! I do have a russian buttercream recipe but this one is my favourite! It’s easy to make, has the consistency of swiss meringue, it’s not super sweet! If it’s not mentioned in the description box under the video how much it makes, I’m pretty sure I forgot🤭 but most of my recipes are between 2-3 cups.
@@ButtercutBakery thank you so much! Also, wanted to let you know I made the half version of your vanilla cake recipe. WOW amazing!!!! I loved it. It has been in the fridge for 3 days now (covered in plastic wrap) and it is still moist. Thank you soooo much! This is my go to vanilla cake recipe now. Will try your chocolate one soon. Would you happen to have a recipe for yellow cake that is as good as this vanilla cake? Or can I change this recipe to make it a yellow cake? Thanks again 👍😊
@@Buttercup9299 I’m so glad to hear that!! I will be posting my new chocolate cake recipe soon 😄 so excited cause everyone loved it so much and can’t wait to share it! I am planning on creating many cake flavours for this channel so I will definitely add yellow cake. You can alternate my recipe to turn it into a yellow cake, if you try it, let me know how it goes! Have a good day!
Hi! Yes absolutely, just take it out the day you want to use it and leave it on the counter for a few hours or until soft again. Give it a nice whip and it’s ready to go 😊
Can I use this for a tiered wedding cake? Will it up stand the weight of the tiers? And how long will it stay fresh without melting if left out in room temperature?
Yes you can. It’s a stable buttercream can be left at room temperature but like any other buttercream it could melt if the weather is hot. A lot of bakers would use half butter and half shortening for hot weathers 😊
Hi! I don't advise using powder as it is very concentrated and you only need a tiny amount of purple colouring otherwise the buttercream will turn grey
Hi ...I loved this recipe ...I made it it was awsome...i want to make this as chocolate buttercream...how much cocoa powder should I use?? ...please help
Hi! You can add coco powder with the powdered sugar in the glaze. Feel free to add from 1Tbsp to 4 or depending on how much you want the intensity of chocolate to be. The most important thing is to have the right glaze consistency
Thank you! Yes absolutely. I would start with 1/4 of a cup, it really depends on how intense you want the chocolate flavour to be. You might need to add a bit of water just to get the glaze consistency to be correct ☺️
@@ButtercutBakery Ohh thank you very much for your reaction. I will try it. :) I have seen recipes of buttercream with whipped cream. What is the difference with water?
Hi! The recipe in this video does require icing sugar so yes you will need to use it for this one. If you prefer a recipe with granulated sugar I would suggest the swiss meringue buttercream recipe, i have one listed on my channel. Hope this helps x
@@igcrystal1634 I add the icing sugar in a cup and mix it with hot water and vanilla. This will form a glaze that I will then add to the whipped butter. Does that make sense?
@@ButtercutBakery yes , thanks,pls how many grams of sugar do I put when making a cake of 600grams ,this is what I intend using but I don't know if it's okay for a plain cake of 9 inches ,flour:600g,butter :550g, baking powder 1 and half ,eggs :12,sugar 550 ,I don't know if it's accurate,pls tell me if the measurements is okay
This is so easy and I’m going to do this today and I hope this is going to work But I’m not gonna add vanilla because I don’t have vanilla so I’m gonna add a flavor❤
Hey amazing recipe but if I add less sugar then won't it would be like simple soury taste n not sweet I mean the sugar amount you added is literally half the butter just asking 🙃
Hey!! I wrote in the description that you can control the amount of sugar so either same amount as butter or double (like in American buttercream). I personally add 2 cups of sugar because I don’t like the buttercream to be too sweet like American. Also, the most important thing is to have the right consistency of glaze so if you add more sugar make sure you increase the amount of water 😊😊
Buttercream like this would stay for a day. I personally don’t like to store buttercream at room temperature but when i make this to decorate a cake i would keep it at room temperature until I’m done with the cake 😊😊 does this help?
@@ButtercutBakery yes so much! So what’s the longest time you’d had it out for while decorating cakes!? Mother’s Day weekend is coming up and I have 12 cakes to do! I love this recipe
I did mention in the description box that the amount of sugar can be increased, what you need to make sure of is the glaze consistency. I personally don't like my icing to be too sweet. So let's say you double the amount of icing sugar, it would taste like American buttercream so that is honestly up to you ☺️
@@ButtercutBakery thank you.. I love the recipe, its just when I make buttercream I use much more icing sugar. I'll give it a try. I'll just double the quanities
Question: couldnt a person just whip full fat cream until it gets to the butter stage? Butter is only yellow because the producer adds the coloring, right?
Ohhh my gosh😲 i have made many different buttercreams but this one is my favourite, not grainy and so creamy 😋 thank you, definitely my go to recipe 😁 💕
So glad you liked it!! 💕💕
I just made a batch of this tonight. As it was for a chocolate cake, I ended up swapping out 25g of the icing sugar for unsweetened cocoa powder. So 200g icing sugar, 25g cocoa powder - and everything else exactly the same. Oh. My. God. This is the best 'AMBC' I have ever had. Its better than ermine and frankly - its just the same texture and sweetness as Swiss Meringue Buttercream. With absolutely none of the buggaring around. I am THRILLED. Thank you so very very much!
Hi! I’m so glad you liked this recipe! Thank you for sharing your feedback and your suggestions to make a chocolate version! 🥰🥰
I've never seen buttercream made like this before! its genius!! thank you for this!!
I’m glad you liked it!! 🥰🥰
Do you have her recipe? Because I can't find it.😔
@@suerubio9034 hi! the ingredients are in her description box and I would just follow along with the video. Hope this helps :)
You have literally Changed everything in the way I make White buttercream!! This is FANTASTIC ♥️♥️♥️😬😬👍🏼THANK YOU!!
So glad to hear that! 🥰🥰
I've been searching the internet for the whitest buttercream method...at last I have found it! Such smooooth buttercream too...thank you 😉😊
Hi Susan! I'm so glad you like this recipe!
I would also use clear vanilla essence. If you’re after really white icing, making Swiss or Italian meringue is a good option as well and then using the same technique with the purple gel to assist. The Wilton icing whitener is a good product, as is using European butter which is often less yellow.
Clear Vanilla essence is a great idea! Can you get good quality vanilla if it’s clear though? Curious to know as I have never tried it! Love all your recommendations! Thanks for sharing ☺️☺️
@@ButtercutBakery as far as I’m aware, it’s artificially flavoured but you can get good quality artificial vanilla essence (although it won’t have the same flavour as proper vanilla). I have found making very white icing difficult using purple gel colour as it’s easy to make it grey rather than yellow, which is why I take other measures 😊
Hello, thank you for your video!
for this buttercream recipe, will it become yellow once it’s refrigerated? Or it won’t because you added little purple to cancel yellow undertone?? I’m also worried about the texture, since you whisk for a long time it should be fluffy, but once it’s set in the fridge, will it become solid like butter again?
Hi!
If you add purple it won't become yellow in the fridge again, if you don't it will.But both methods can be fixed if you add this in the fridge.
When you want to use the buttercream, take it out of the fridge and allow it to come at room temperature (should take around 2 hours). When it's smooth again, you need to whip again on high for 5 minutes and then mix on the lowest setting for another 5 minutes. You'll have a silky smooth buttercream ☺️
@@ButtercutBakery thank you very much! I will try again :)
That was a good tip. I thought they used some kind of powder or white coloring. Also, thank you for giving the recipe in grams. Even if I need to modify for any reason, I like having a starting point with set measurements and I will note how many grams I actually needed to use. Cups are inconsistent.
This recipe is amazing🤍🤍Can I use warm milk instead of water? Will there be big difference??
Thank you! I never really tried it with milk but i think it would work! Let me know if you try it with milk ☺️
Hi. So I’ve tried several buttercreams in the past that call for the butter to be beat for several minutes like yours. Without fail there are always so many air bubbles that it’s impossible to get them out and have a smooth buttercream. Yours requires a long whip time also but the video showed it to be super creamy with no air bubbles. Is that what I can expect or did you then have to beat it on low for a long time to get the bubbles out?
Hi! That is a great question. We beat the buttercream on high to get it as white as possible and it adds fluffiness to the buttecream but this process will add more air bubbles to the buttercream so to eliminate air bubbles you are going to set your mixer on the lowest speed and leave it for around 7 minutes. So whip on high for 5-10 minutes then on the lowest setting for 5-10 minutes, you should get a perfect buttercream. Hope this helps x
Can i substitute the stand mixer with a hand mixer? I would really like to make this buttercream but i dont have a stand mixer.
Yes absolutely!
This is pretty amazing👏 I was wondering if I wanted to combine it with whipped cream is it possible?
Thank you! I honestly never combine whipped cream with butercream, i feel like the consistency would get ruined when combining the two...
How many cupcakes or cake inch will this serve?
When using the Purple there is a very fine line between WHITE and a light Grey-ish purple
Yes! This is why I use a tiny amount, I messed up one time and added a bit too much and was left with a very bad colour 😅
I'm so trying this today. Looks so simple! Thanks so much
Hope you enjoy!
This is the first time I saw that kind of icing. Thank you for sharing!
Thanks for watching!
Wow 🤩, I always double the icing sugar not the butter , be this method now , thank you 🙌
You are welcome 😊
Hi, I’ve never seen the icing sugar mixed with water first, does this make for a less grainy texture? Certainly going to try it so less mess. Thank you.
Yes! It eliminates that grainy texture that I hate 😁😁
Let me know if you try this and what you think!
lovely.
was the water you used hot or cold?
Hi! loved the video
just wanted to know if I can use clarified butter (ghee) instead of butter? If yes then how much quantity and will it taste the same as the buttercream?
Hi! I’m glad you do!
Unfortunately I never used ghee so I cannot tell... so sorry I’m not able to help💗
@@ButtercutBakery No problem I actually tried it with butter and it came out amazing thanks :)
Can shortening be added to help stabilize it even more, if so, how much?
Yes absolutely 😊 usually it’s half half, it really depends on what you want. You can also put 25% shortening and 75% butter.
Awesome, thanks a bunch 👍
I would like to know if the buttercream doesn't have that usual grainy texture in the mouth by using your method?
Hi Paulina! It doesn’t at all ☺️ all my buttercream recipes don’t have a grainy texture, even the American buttercream recipe!
I love this, it's so whitee !!!
Your recipes are the best
Thank you so much, Bernard!!
this is the best smoothest and creamiest and whitest buttercream ever!!! Tysm for this recipe 😁
So happy you like the recipe!! 🥰🥰
I have tried the russian buttercream (butter and sweetened condensed milk) and found it way too sweet. This recipe sounds delicious and less sweet which is what I am looing for!!! How many cups does this make? Thank you
Hi again! I do have a russian buttercream recipe but this one is my favourite! It’s easy to make, has the consistency of swiss meringue, it’s not super sweet! If it’s not mentioned in the description box under the video how much it makes, I’m pretty sure I forgot🤭 but most of my recipes are between 2-3 cups.
@@ButtercutBakery thank you so much! Also, wanted to let you know I made the half version of your vanilla cake recipe. WOW amazing!!!! I loved it. It has been in the fridge for 3 days now (covered in plastic wrap) and it is still moist. Thank you soooo much! This is my go to vanilla cake recipe now.
Will try your chocolate one soon.
Would you happen to have a recipe for yellow cake that is as good as this vanilla cake? Or can I change this recipe to make it a yellow cake?
Thanks again 👍😊
@@Buttercup9299 I’m so glad to hear that!! I will be posting my new chocolate cake recipe soon 😄 so excited cause everyone loved it so much and can’t wait to share it! I am planning on creating many cake flavours for this channel so I will definitely add yellow cake. You can alternate my recipe to turn it into a yellow cake, if you try it, let me know how it goes! Have a good day!
You are so talented and smart so glad I found your channel 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽
Thank you so much!
Will it become thicker once its cooled? I need something firm and stable to use as frosting on my cake.
Yes! Definitely!
Hi, should I use gel or oil based colouring?
Hi! You can use either ☺️ just make sure you use the tiniest amount!
Hi... Can I store the buttercream in the refrigerator for a days time n use it the next day... Can u tell me how to bring it to room temperature?
Hi! Yes absolutely, just take it out the day you want to use it and leave it on the counter for a few hours or until soft again. Give it a nice whip and it’s ready to go 😊
How much sticks of butter? I don’t have butter like in that shape
Can I use this for a tiered wedding cake? Will it up stand the weight of the tiers? And how long will it stay fresh without melting if left out in room temperature?
Yes you can. It’s a stable buttercream can be left at room temperature but like any other buttercream it could melt if the weather is hot. A lot of bakers would use half butter and half shortening for hot weathers 😊
@@ButtercutBakery Thats great thank you!
Cool.. This is the best hack I've seen so far.
I'm so glad to hear that!
Thanks for this. Please can I use powdered purple colour.
Hi! I don't advise using powder as it is very concentrated and you only need a tiny amount of purple colouring otherwise the buttercream will turn grey
Hi, would purple food coloring work or does it need to be gel? thanks :)
Hi Lisa, sorry for the late reply. You can use liquid but never did myself so I would recommend starting with a tiny bit so it doesn't turn grey.
Wow!
You just got yourself a new subscriber.
I love this
Thank you for your support ❤️
Hi ...I loved this recipe ...I made it it was awsome...i want to make this as chocolate buttercream...how much cocoa powder should I use?? ...please help
Hi! You can add coco powder with the powdered sugar in the glaze. Feel free to add from 1Tbsp to 4 or depending on how much you want the intensity of chocolate to be. The most important thing is to have the right glaze consistency
@@ButtercutBakery thankyou😊
Hi! Great recipe! If i want to make a chocolat buttercream. Can i add cocoa powder? And how much cocoa? Greetz from the Netherlands.
Thank you! Yes absolutely. I would start with 1/4 of a cup, it really depends on how intense you want the chocolate flavour to be. You might need to add a bit of water just to get the glaze consistency to be correct ☺️
@@ButtercutBakery
Ohh thank you very much for your reaction. I will try it. :)
I have seen recipes of buttercream with whipped cream. What is the difference with water?
Is this buttercream good for under fondant?
Yes ☺️
Hello can i use violet instead of purple? Thanku 🥰
Hello, yes! Just make sure you use a tiny amount
Did u use warm water or room temperature water?
I use hot water, it helps melt down any lumps in the sugar ☺️ you can use warm water as well!
Pls do still need to put icing sugar ,pls respond thanks n God bless
Hi! The recipe in this video does require icing sugar so yes you will need to use it for this one.
If you prefer a recipe with granulated sugar I would suggest the swiss meringue buttercream recipe, i have one listed on my channel. Hope this helps x
@@ButtercutBakery at what point do I add the icing sugar please
@@igcrystal1634 I add the icing sugar in a cup and mix it with hot water and vanilla. This will form a glaze that I will then add to the whipped butter. Does that make sense?
@@ButtercutBakery yes , thanks,pls how many grams of sugar do I put when making a cake of 600grams ,this is what I intend using but I don't know if it's okay for a plain cake of 9 inches ,flour:600g,butter :550g, baking powder 1 and half ,eggs :12,sugar 550 ,I don't know if it's accurate,pls tell me if the measurements is okay
Thanks you so much, i did it
I'm so happy
I’m so glad you liked it!
Can we make this sugar free? In anyway ? I’m new to baking and have my first client I want super white frosting for cake but sugar free
Hi Hannah! Unfortunately sugar is a main ingredient here. I'll try to see if there are ways to come up with sugar free recipes and will post ☺️
I’m wanting to make this but how much power sugar and water am I supposed to put in this to ice 2 8inch cakes
Great video - can you please post the recipe here me as it’s just coming up on the transcript for me - 😅Thank you 😊
Sorry but is that 250g of butter? And how much icing sugar pls ? Thank you
Hi! The full recipe is listed in the description box under the video 😊😊
I make cupcake bouquets..will this hold its shape gor flowers please?
Yes 😊
Hi there..can I use margarine instead of butter?
Hi! If it has the same consistency of butter then yes you can
Wow this is what am looking for. Thank you so much for sharing it
My pleasure 😊
Well,Im still young and im going to show everyone my baking skills im the best baker in our family THANK U SO MUCH for that recipe sub to u
You are so welcome!
I started doing cakes 10 year's ago and daughter was only 11 she is so dam good. You will get there. Good luck.
Thank you so much for this recipe
My pleasure! I’m glad you enjoyed it!
How come your butter ratio is greater than sugar?
This is so easy and I’m going to do this today and I hope this is going to work But I’m not gonna add vanilla because I don’t have vanilla so I’m gonna add a flavor❤
I’m so glad you found this easy and can’t wait to get your feedback when you try it! 🥰🥰
This did not work at all 😢😢
Hey amazing recipe but if I add less sugar then won't it would be like simple soury taste n not sweet I mean the sugar amount you added is literally half the butter just asking 🙃
Hey!! I wrote in the description that you can control the amount of sugar so either same amount as butter or double (like in American buttercream). I personally add 2 cups of sugar because I don’t like the buttercream to be too sweet like American. Also, the most important thing is to have the right consistency of glaze so if you add more sugar make sure you increase the amount of water 😊😊
@@ButtercutBakery thanks 😊
Hi fm Malaysia 👋
Can I check the room temperature because our room temp here is 32C
thank you, i am going to try this recipe this week! do you know roughly how much buttercream this would make? just trying to work out how much to make
I would say about 3 cups ☺️ hope you enjoy!
Is purple food coloring possible cuz I don't have gel color.
As long as you’re super careful ☺️
I only have violet color from Wilton..will that work too?
Hi Sandra! Sorry for the late reply, yes it would absolutely work!
Can I use margarine instead
I would love to use this recipe ! But how do I store it
Or how long in room temperature Can it last?
Buttercream like this would stay for a day. I personally don’t like to store buttercream at room temperature but when i make this to decorate a cake i would keep it at room temperature until I’m done with the cake 😊😊 does this help?
@@ButtercutBakery yes so much! So what’s the longest time you’d had it out for while decorating cakes!? Mother’s Day weekend is coming up and I have 12 cakes to do! I love this recipe
You’re kidding me! ❤️❤️❤️ what?! Amazing!
Thank you! 🥰🥰
Can I know what is powder sugar?
Smart! Purple does cancel out the yellow. 👍
Exactly! 😁
I don't have purple gel can I add red and blue ? Because the results of this colors is purple
Hi! It's okay, beating this on high speed would give you a very white buttercream!
Wow this recipe is super easy thank you
Most welcome 😊
Can I add cream cheese to it?
What if I don't have unsalted butter? Can I use salted sweet butter?
Hi Sue! It's always better to use unsalted with buttercream as salted leaves an aftertaste!
hi again! can I make it with less sugar? or does it affect the texture?
Hi, the ratio should be from 1 to 2 cups per 1 cup of butter. The important thing is to get the glaze consistency right☺️
Thank you for making!
Thank you for your comment!
Powdered sugar or icing sugar ?
Hi Sandithi! Powdered sugar and icing sugar are alike ☺️
I'm just going to question the amount of icing sugar you have used... it seems a very small amount
I did mention in the description box that the amount of sugar can be increased, what you need to make sure of is the glaze consistency. I personally don't like my icing to be too sweet. So let's say you double the amount of icing sugar, it would taste like American buttercream so that is honestly up to you ☺️
@@ButtercutBakery thank you.. I love the recipe, its just when I make buttercream I use much more icing sugar. I'll give it a try. I'll just double the quanities
Can we use this for cake
Absolutely! It's my go to recipe ☺️
That was great!
Thank you!
Soooo awesome! Thank you ❤️
My pleasure!!
How can I make this but coffee flavored ?
You can substitute the hot water for hot coffee☺️
@@ButtercutBakery okay thank you 😊
Can i use margarine instead of butter?
If the type you are using is stable enough then yes you can
Question: couldnt a person just whip full fat cream until it gets to the butter stage? Butter is only yellow because the producer adds the coloring, right?
Hey there! Actually if you make butter at home you’ll still get a yellow colour. This is due to the high fat content of butter 🧈
I never knew that, but I usually use the white gel if they have it.
The good thing about the purple is that you use a tiny bit, with the white you need a decent amount 😊😊
What do I do to keep it stable in hot places?thank you ☺️
My best advice would be to use an American buttercream recipe and substitute butter for half butter and half shortening ☺️
@@ButtercutBakery thank you so much😊😊
Please can I know how you can done a white butter cream
Hi there! This video shows many different ways you can achieve white buttercream, is there anything specific I can answer?
Tnx for sharing. Beautiful video
Thank you! I’m glad you liked it 🥰
Will it melt fo covered to cake
Hi there! This recipe is stable to cover a cake ☺️
My goodness! As easy as that.
Hope you enjoy!
Супер, супер, потрясающе!!!!!!
Thank you!
Is the ingredient list correct: 2 CUPS of butter?
Yes 450g ☺️
Genius! Thanks!
Glad you like it!
Can you do this in Nigeria
Thank you❤
🥰🥰
Can I use a hand-mixer instead?
Yes absolutely!
@@ButtercutBakery Thank you very much
what if i'll just add white gel color?
You can do that but you won't get that super white colour with gel and you're still going to need to beat on high for at least 5 minutes ☺️
Mam what is the ratio of butter n sugar
The measurements are mentioned in the description box ☺️
Marvellous, love this
Thank you!
What size cake would this amount frost?
Thankyou
Could fill and cover a 6” cake or cover an 8” 😊
🥰🥰🥰
Can this be used under fondant.
Yes 😊
@@ButtercutBakery thank you xx
Am going to try it
Hope you enjoy!
Can we add color?
Absolutely! Gel colour
GENIUS ❤
Lovely recipe 👌🏻
Thank you!
Cupcake Savvy's Kitchen has a similar video like this.
I had no idea! That’s good to know☺️
Thank you for the acknowledgment lovely! Yes, it’s my original video and my method. I posted it when I was at 10k subs!
Hi! I will tag you in the description box! Sorry I had no idea ❤️
Thank you so much.you did a great favour.
You are very welcome