Hi, any tip for the hot temperature countries. I am struggling with the good consistency of a buttercream but unable to get one. Can you please help me out by giving some advice
If Im going to be using it the same day or the next day I leave it on the counter. If you won’t be using it for a few days store it In the fridge. When you’re ready to use it let it come to room temperature:)
I am an Arab girl who lives in a very hot area. I have a dream to discover the secret of the cohesive cream. I hope that you will reply to me. I need a cream with a good taste and a coherent texture.
I live in Arizona which is equally hot lol but I always add meringue powder to my frosting whipped and buttercream it holds up so well to the heat when added to the buttercream I usually use 1/4 cup
Really lovely!
How long did you beat it for after adding the powdered sugar? Thank you!
Hi, any tip for the hot temperature countries. I am struggling with the good consistency of a buttercream but unable to get one. Can you please help me out by giving some advice
Did u use all the powdered sugar I’m going to make a 2 layer cake for my first time today n don’t wanna mess up
Blessing. OS yes the whole bag! Good luck!! 🙌🏻
BakeUp alright cause I live in the uk so we don’t use pounds we use kg or g
How many batches for that 4 tier cake ? What size were the tiers
It is stable like can be used to frost a fondant cake?
What brand of butter do you use? It looks so light. The ones I’ve used end up so yellow…..even with a bit of purple.
any alternative for powdered sugar?
How much batches do you have to make for a 3 layer 8inch round cake? Or how much cake does one batch cover?
You’ll need about 1.5-2 batches
Thank you!
Could I please have the cake recipes and quantities. I’m making a wedding cake for the first time
Hello, can you provide the ingredients in detail?
Does it work with a edge beater attachment ?? I think that’s what it called
Do you store it in the fridge ? Ive notice some get hard when I store it in the fridge.
If Im going to be using it the same day or the next day I leave it on the counter. If you won’t be using it for a few days store it In the fridge. When you’re ready to use it let it come to room temperature:)
It should be powdered sugar or icing sugar
Would this be enough for a three tier cake ??12” 10” & 8”
You’d probably need about 4-5 batches for a cake that size!
Can i use salted butter
Hi by any chances u are able to provide the ingredients in grm
How can i downsize this?
The texture of sugar do not disappear in mine one. It makes it little crunchy and do not feel smooth, where i make mistake?
@Abir Hamida the later one...
can I hv it in grams?
450gr Butter
910gr powdered sugar
What is the difference between American buttercream and normal buttercream
Which stand mixer do you use? 😊
narayani desai In this video i used a Kitchen aid pro 5qt!
poderia disponibilizar a receita em português?
Oie! Acabei de ver seu comentário aqui, você ainda precisa ? Se precisar eu te mando ! 💞
A receita em português do Brasil obrigada
Can you send me the measurements of ingredients please
Hi please can you give us if possible conversion to grams and kg
I am an Arab girl who lives in a very hot area. I have a dream to discover the secret of the cohesive cream. I hope that you will reply to me. I need a cream with a good taste and a coherent texture.
I live in Arizona which is equally hot lol but I always add meringue powder to my frosting whipped and buttercream it holds up so well to the heat when added to the buttercream I usually use 1/4 cup