Many very intelligent people do not have the ability to actually "teach." You are not only extremely knowledgeable, but you have a true gift for teaching. Thanks for sharing it with us!
I love everything about Erin, her look, her voice, her sense of humor and, most importantly, her ability to teach things in a clear understandable way with ideas and tips that change how I approach baking. I am so lucky I found her! Thank you Food52!
Whenever I watch Erin I just marvel that we are getting all these lessons for free. I love your teaching style, so gentle, comprehensive and full of joy. I hope they are paying her well x
Wow. This is a masterclass. You'd pay a lot in a culinary school just to learn all these things. So comprehensive and interesting. Thank you, Erin and Food 52. All the best 🤗
Can I just say, in addition to the one million and one things I love about Erin---THANK YOU for putting up your hair and wearing a bandana! It is a thing with me--I feel like more people should go back to the days of putting hair up and/or wearing hair nets. No one seems to think it's a big deal anymore....and I LOVE that Erin does!
Erin's advice of keeping the frosting at mayonnaise like consistency was a total game changer for me as an amateur baker 🙌🏻 And this episode- What an amazingly concise, informative video ❤️ Thank you so much Erin, you're such a sweetheart, a joy to listen to & learn from.
That's what I'm talking about she has these no Brainer tips n tricks like after u realize something or figure something out n it was way more simple then u were thinking n ur like palm to forehead duh lol
You guys make an incredible job with this videos. They are the dream of any homecook who wants in-deep knowledge of baking. Congrats! As a suggestion, I would like a bread video, or a brioche one. Thank you very much for everything!
Check this one out, it's about yeast but has a few basic bread recipes there and in the description links to other bread recipes: th-cam.com/video/QD2GGo181bQ/w-d-xo.html
I am so pumped about this episode because no one gives frostings, icings and glazings the time and respect they deserve and home bakers want and need to know this kind of detailed information!! (I looked around for good cookbooks on this subject and there's not that many, at least not available near me!)
Your the most excellent teacher baker! Such a wonderful tutorial ❤ Now, I've been baking for a very long time. I'm 75 yrs young , I still learn something everytime I watch your show. Thank you🥰 Your passion a fun for what you do is so..inspiring 👏👏👏😍❤
I really appreciate how you define and describe whatever you are demonstrating for us viewers. Your passion shows through and it is infectious. Thank you! ❤️❤️❤️
I absolutely love this series. The production quality is great and Erin is pitching this at the absolute perfect level of being both informative and fun. Thank you!
Erin, Bob Ross, a Vietnam vet, known for teaching the Joy of Painting, continues to be popular long after his death.Even non painters are mesmerized by watching him teach. I think you have the same mesmerizing quality in your teaching.And it is a quality which continues to mesmerize people like me, non pastry makers or eaters.Your teaching style radiates beyond the subject matter.
On the topic of stabilized whip cream, I’ve found great success using instant skim milk powder. For every cup of fluid whipped cream, I use 1 tbsp of instant skim milk powder before I begin the whipping process. Erin, I’ve learned so much watching your videos, Thanks!
I use to use instant skim milk as well but I noticed there was always an after taste so I'd have to use more powdered sugar to try to mask it but then that created another problem. It would become too sweet for my liking. Now I don't know if this product is vegan but what I started using was about a tbsp of instant pudding mix. In fact I made a cake last Friday and the whipped cream frosting held up for 4 days. We just had the last two pieces last night. Any instant pudding mix will do but I have noticed the difference between different brands. The Jello brand has a bit more grit to it while the Godiva brand is more on the silky side. I used the Jello brand for that cake and it still came out great. The upside to using the Jello brand? You have more flavors to chose from. If you're worried about the possible grittiness my suggestion would be to pour some of the pudding mix into a grinder to get it as thin as you can. The Godiva white chocolate instant pudding mix makes for a tasty whipped cream frosting. I have chocolate and chocolate caramel instant pudding mix from them but I have yet to use either flavor. I also have a box of York dark chocolate instant pudding mix that I have yet to use but I do plan on using them soon enough, lol. Hope this was helpful. Happy baking... 😉
You can also use instant pudding mix to stabilize whipped cream cause it contains modified cornstarch (cornstarch that’s precooked and ground back up into a powder).
I know some people just want to watch with limited and simple explanations but I freaking LOVE how much detail she gives you. And she always makes sure she covers all the bases which I LOVE! Lol. Please dont ever feel like you're talking too much because I appreciate every word!!! I'm a complete baking NERD!!! 😂😂😂❤❤❤
Erin is a gift. Thank you & Food 52 for creating such a comprehensive, detailed, and well-paced instructional video. I will definitely try my hand at Russian buttercream tomorrow!
Wow! I’ve never watched another baker with so much detail in the explanations. So eloquent and fun to watch. I love all the visual comparisons, not just the how but the why. Answered so many questions to what went wrong in my previous projects…Subscribed!
I just discovered your baking show only last week. I don't know why I hadn't discovered it sooner. I REALLY REALLY LOVE IT! I like that you go over at the end, the mishaps; that mostly is fixable. I enjoy baking and cooking. Watching your show I'm learning a lot. Thank you so much. You're funny and interesting; you're a natural. I just watched the video with your loving husband on making biscuits and gravy. Y'all are such a handsome couple. Hope you do more together. Thank you for rekindling my love for baking. OH, and your cinnamon rolls recipe! WOW!! Brought back memories of when I first learned how to make cinnamon rolls in home Ed.
I have only watched the macaron episode and now started this and I am in love. Erin just explains everything so nicely and just love how she presents everything in the video. I also tried baking macarons after a long time after seeing the video and they turned out amazing, thanks to the video. I have some trouble with my cream cheese frosting and hopefully this video resolves that.
I want to say how helpful you’re videos have been! You are so thoughtful to go into detail and you truly deserve all baking blessings ! You’re so genuine !
I didn't know that sweetened condensed milk/russian buttercream was a thing!!! and i've been a hobbyist baker for years! this is why i love this series and Erin! thank you Erin and food52
You are totally right, i really didnt know about condensed milk frosting. I typically use American buttercream but i will definitely give this one a go. Just love your tutorials, as a novice baker i have learned so much. Thank you and love from Northern Ireland x
Lynn Gibb where can I find the recipe for the condensed milk frosting? In the list it is different is has coconut milk in it. ?? Thank you. I have ask above but no answer so far.
@@jamielawson6665 i just went through bake it up a notch tutorials until i found it. I also googled condensed milk buttercream/frosting. Hope this helps
I made a batch of that frosting about 2 yrs ago. Got the recipe from another YT creator. I wanted to flavor mine raspberry but I wanted to use freeze dried raspberries to do so. Unfortunately it didn't turn out the way I thought it would (and, yes, I did ask the creator if she thought using freeze dried raspberries would work. She said yes). Everything was going well until I went to taste the frosting. It was SO bitter. I had to add cups of powdered sugar in order for it to be edible. Just wanted to share my experience on the off chance that someone tries to do the same. I haven't tried other freeze dried berries simply out of fear. Hope this was helpful. Happy baking... 😉
among all of the cooking tutorial videos that i have seen, yours is the best simple, easy to understand, relaxing, no unnecessary noise and most importantly, tasty
Erin , first I want to start out by saying THANK YOU to you and your friends ! I'm 64 years young and you have taught me alot more than I ever forgot about baking and I am extra extra THANKFUL ! A 64 year young chocoholic ! ! ! 😆
I can't say thank you enough for sharing your knowledge with everyone. Be the fact that you choose to share these tips so others can have the joy of cooking shows what a kind person you are!! I'm so happy I found your channel! God bless you abundantly!!
I think one of my very favorite things about watching you is the respect and love you have of the ingredients. I could talk till I'm blue in the face with my sisters regarding the things I make, but very few people would understand. I am pretty sure you would understand. XOXO tfs!!!
Just ran across your video for the first time. I just started baking again since retirement and more grandchildren. This is a lot of information, I think I'll have to come back and watch a couple more times. Thank you so much for the much needed information. Have a wonderful day!
@13:10 "why am I turning around...you don't get to see this part!" I laughed heartily at that part. This episode and the entire series, is very well done by Erin and crew.
I never made scratch frosting until I saw Erin's videos. I was so inspired I swore I'd never use canned again. Thank you for making baking so approachable
Normally I'm watching science lecture videos for my job here on TH-cam, but I kinda stumbled over your stuff, and now I'm in love with your baking videos. When I introduced them to my wife, I described them as baking videos, not recipe videos, or at least not just recipes. I've watched this and most of your cake baking videos at least three times already. Now I know every single mistake I've ever made on all the cakes I've baked over the years. I have an eidetic memory, and when I say every single mistake, I'm talking about 63 years worth. I've always tried to get a certain "professional" look and taste to my cakes, and I've done okay I guess. Nothing I'd ever consider spectacular. Nothing I'd ever ask anybody to pay for. Now I know why. Same thing for pie crusts. Now you've even got me delusional enough to think that I could make puff pastry. I'm ordering a marble slab to keep the butter cold even as I speak (or write). Since I'm already fangirling here, I guess I could ask a question. I notice that you have a lot of dies in the background of your work area. I'm going to start out by trying too make your Berries and Cream Drippy Cake, which doesn't require artificial coloring (at least I don't think so as memory serves), but if you do want to impart a strong color in an icing, do you generally use gels, powders, or all and/or none of 'em. It depends? Thank you for the videos, and if you every need any help with your theoretical physics, or applied mathematics problems, let me know. I'll hook you up girl. I got you. I'm a pedagogical savant. I'll have you infusing your frostings with nanoparticals in no time. Your a smart cookie. xxxooo dr c.f.vanOwen, m.d.,ph.d, mediocre baker
I love this deep dive into frosting and icing so much! Seeing how to make them all and how they spread was so helpful! Plus, you are delightful to spend time with. Thank you for making this!!!
Hello this is Queen Bb I just love your stuff of frosting, and glazed and butter creams. Thank you so much by teaching me the right way to frosts, etc.
Thank you Erin 💕 the way you explain.You cleared my mind about frosting,glaze,and whipped cream,and butter cream, cream cheese and all the knowledge for free bless you I'm almost 70 years old could not ask any young person about these problems.All this free knowledge I'll try to use after today.Bless you.
So much useful information! I have always struggled with buttercream frostings, now I know that there are so much more other frostings I could use that hold their shape like the buttercream ones! Thank you for this episode!
Thrilled that you made ermine frosting! I found it several years ago and I've only made another frosting once for all cakes besides carrot cake since. It's been raved about by everyone that have tried it!
I’ll definitely try the Russian and Ermine buttercream. I’ve heard of it but never tried yet. You’re so detailed in all your videos. Thanks for sharing this video.
Erin love, love you and continue what you are doing you are best educator I have learned so much from you. MADE complicated things to a simple, clear fullproof and delicious cream ever! ❤️
Another great, PhD-level "class" on frostings--I learned a lot and I've been baking a long time! I like the way you organized the categories--and demonstrated them with so much useful comparative information Do you ever use "Clear Jel" to stabilize whipped cream?
I just discovered Bake it up a notch and I love it already ❤️ every single video is so informative and fun, I'm such a huge fan of Erin, she's such a great cook and teacher. Pd: I'm one of those people who didn't know about Russian buttercream but I'm definitely going to try it really soon!
You honestly are the most incredible teacher! I don’t bake really, but I still watch almost everything you do!. What a truly amazing person, joy to watch, and a fountain on knowledge x What a brilliant episode 🙏❤️🧁🎂
I needed this just three days earlier when I made your ultimate chocolate cake. It came out perfect but I over-whipped the ganache which made it super hard to spread, but was fabulous regardless!
Same. When she got to the Ermine frosting I asked myself "why have you NOT made that one yet"?!? I always have extra milk that needs to be used up and yet I still haven't made it. 🤦♀️ Now I just need to find her recipe. This is my first time viewing one of her videos but its certainly not going to be the last... 😋
Good job Erin! Ermine is by far my favorite frosting ever. Most people have never used it but my grandmother always put it on her red velvet cake because it was THE icing on the cake long before cream cheese came along. It's nice to see sharing young bakers like you.
I have always been mesmerized by the videos of the super super shiny glazes being poured over donuts or cakes 😩😩 I always thought it was video magic or something super complicated with chemicals or something. I just have to try it now.
My potato masher isn't like hers but it's very good at mashing potatoes, lol. I never would have thought to try to use it for fruits and I'll find out pretty soon when I make cherry fig Newtons.
Ms. Eriin Jean McDowell, you young lady are absolutely darling inside and out! Your style is a Child-Stewart-ish-ness that's all Erin J. McDowell! You are such a wonderful teacher too. The whole package. Warmest regards my dear, Celita C.
Seriously, you’re amazing! I legit feel like you’re taking me through culinary school - one video at a time. Love your content so much! THANK YOU ERIN!
This was amazing. And that Ermine buttercream is on the top of my list! So excited every time I find new content from you, Erin. Always brilliant and super fun.
Wow, I really enjoy this--absolutely comprehensive and great tips. I've been making the traditional Sacher cake glaze, which is basically sugarwork. Would love to know the brand and model of Erin's thermometer--it's perfect for someone like me who's burned themselves on reaching into hot sugar for a regular cheap probe one.
This channel is so underrated, I just discovered your channel about a week ago, and you blow all the other online baker chief away. The knowledge you share have been high tier and quality. I hope your channel grows way more. Maybe changing the icon on your channel logo would help a bit.
The sheet cake used for the samples is perfect and would make for a great crowd sized snacking cake/ frosting taste test. Can you please lead us to the cake recipe as well?
Enjoyed the lesson. Explained very well. Thank you for adding those little details which are often left out. You are a good teacher. Hope to learn a lot from you.
My daughter's favourite channel, I am jealous of you lol and motivated to bake more. My daughter and I are really enjoying your videos together (YOU ARE SO LOVELY AND TALENTED) and we are having so much fun baking together. I haven't baked in 20 years! Thank you gorgeous chef xxx
Usually if it's combined with self-rising flour (pre-salted) *and* additional salt from the recipe itself or salted ingredients. Not a concern if you use all-purpose flour for things, but it's surprising how salty some self-rising flours can be. Otherwise, unsalted butter would cut the saltiness of other salted ingredients.
Ive been subscribed for a long time, learnt a lot from Erin (and ive been baking for 50 years so i had no idea i had so much to learn!) and Erin, you are a natural teacher, a warm presenter and thaankyou, even with a double ‘a’ thankyou thankyou
Many very intelligent people do not have the ability to actually "teach." You are not only extremely knowledgeable, but you have a true gift for teaching. Thanks for sharing it with us!
She is an amazing teacher!!
I love everything about Erin, her look, her voice, her sense of humor and, most importantly, her ability to teach things in a clear understandable way with ideas and tips that change how I approach baking. I am so lucky I found her! Thank you Food52!
can we please add the soul foul lounge and house they play in the background
@@tebellomorabe7185 дасекс
Thank you Erin, for all your time that you spend with us sharing all your techniques and experiences I really appreciate. ❤
I was just going to make a similar comment, but you said it much better than I did! She is a treasure! I love everything about her!!
Agree 100% She should do more baking . All these cakes , frostings etc!😋
Whenever I watch Erin I just marvel that we are getting all these lessons for free. I love your teaching style, so gentle, comprehensive and full of joy. I hope they are paying her well x
OMG!!!!I just thought the same thing!. Love bless these people who help us to get these lessons for free. ❤
Wow. This is a masterclass. You'd pay a lot in a culinary school just to learn all these things. So comprehensive and interesting. Thank you, Erin and Food 52. All the best 🤗
Thank you for watching - and leaving such a nice comment!
I agree 100%. It's wonderful that Erin is sharing her recipes AND giving us a free tutorial. Many thanks!
No
this is fantastic! thanks so much for making and uploading this!! ❤️❤️❤️👏🏻
You said a mouth*ful* Stymie!
Almost an hour and a half of different frostings, icings, and glazes?! So excited for this!
Glad to hear it! Hope you enjoy.
BAHA!
Shoot I didn’t know that til I read your comment - I don’t have an hour 😢😢😢 I guess I’ll come back. Da$&
Exatly. Too much
Laying out all the kitchen tools you need is very much appreciated because some of them are new to me.
Can I just say, in addition to the one million and one things I love about Erin---THANK YOU for putting up your hair and wearing a bandana! It is a thing with me--I feel like more people should go back to the days of putting hair up and/or wearing hair nets. No one seems to think it's a big deal anymore....and I LOVE that Erin does!
Erin's advice of keeping the frosting at mayonnaise like consistency was a total game changer for me as an amateur baker 🙌🏻 And this episode- What an amazingly concise, informative video ❤️ Thank you so much Erin, you're such a sweetheart, a joy to listen to & learn from.
So happy to hear it, Bhavna! Thanks for the kind words :).
That's what I'm talking about she has these no Brainer tips n tricks like after u realize something or figure something out n it was way more simple then u were thinking n ur like palm to forehead duh lol
Love you Erin! Can you please do a episode on Custards, Puddings, and Mousse?
th-cam.com/video/tE-rNksvemo/w-d-xo.html
Wow, I really thought this would've been one of the bite size episodes. Getting a full 80 minutes on this is great.
You guys make an incredible job with this videos. They are the dream of any homecook who wants in-deep knowledge of baking. Congrats!
As a suggestion, I would like a bread video, or a brioche one. Thank you very much for everything!
Check this one out, it's about yeast but has a few basic bread recipes there and in the description links to other bread recipes: th-cam.com/video/QD2GGo181bQ/w-d-xo.html
Like, incredible. I cant believe this is ob youtube
@@yarivimarquez m
This lady is so freakin amazing. She literally answers every question I have and makes things super easy/fun to understand! Definitely a fan!
I am so pumped about this episode because no one gives frostings, icings and glazings the time and respect they deserve and home bakers want and need to know this kind of detailed information!! (I looked around for good cookbooks on this subject and there's not that many, at least not available near me!)
So glad to hear you found it helpful, Josie!
Your the most excellent teacher baker! Such a wonderful tutorial ❤ Now, I've been baking for a very long time. I'm 75 yrs young , I still learn something everytime I watch your show. Thank you🥰
Your passion a fun for what you do is so..inspiring 👏👏👏😍❤
I agree . Erin , explains things in a way that I could completly understand !
I really appreciate how you define and describe whatever you are demonstrating for us viewers. Your passion shows through and it is infectious. Thank you! ❤️❤️❤️
Do I own a stand mixer? No. Do I bake? No. Have I ever made anything on this series? No. Will I watch this whole episode? Hell yeah! Love you Erin!
Same!!! I was just thinking this same thing. I can't even remember the last time I've even made a cake out of a box. I will watch every episode
@@adamburdt8794 me band and birthday 🎉🎉🎂🥳🎉🎉🎉🎂🎉🎂🎉🎉🎉🎉🎉🎂🎉🎉🎉🎂🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎂🎉🎉🎉🎂🎉🎉🎂🎂🎉🎉🎂🎉🎉🎉🎉🎉
@@adamburdt8794 me to get it in Advance me and birthday 🎂🎉🎉🎉🎉🎉🎉
@@adamburdt8794 me to come to b me band of mine was he in Zia records of a day and a good
@@adamburdt8794 me know when your coming bro 🎉🎉🎂🎉🎉🎉🎂🥳🎉🎂🎉🎉🎉🎉🎂
I absolutely love this series. The production quality is great and Erin is pitching this at the absolute perfect level of being both informative and fun. Thank you!
So here I am again ,I don't make or eat pastry, but I can't get enough of Erin's masterful teaching.
Erin, Bob Ross, a Vietnam vet, known for teaching the Joy of Painting, continues to be popular long after his death.Even non painters are mesmerized by watching him teach. I think you have the same mesmerizing quality in your teaching.And it is a quality which continues to mesmerize people like me, non pastry makers or eaters.Your teaching style radiates beyond the subject matter.
On the topic of stabilized whip cream, I’ve found great success using instant skim milk powder.
For every cup of fluid whipped cream, I use 1 tbsp of instant skim milk powder before I begin the whipping process. Erin, I’ve learned so much watching your videos, Thanks!
I use to use instant skim milk as well but I noticed there was always an after taste so I'd have to use more powdered sugar to try to mask it but then that created another problem. It would become too sweet for my liking. Now I don't know if this product is vegan but what I started using was about a tbsp of instant pudding mix. In fact I made a cake last Friday and the whipped cream frosting held up for 4 days. We just had the last two pieces last night. Any instant pudding mix will do but I have noticed the difference between different brands. The Jello brand has a bit more grit to it while the Godiva brand is more on the silky side. I used the Jello brand for that cake and it still came out great. The upside to using the Jello brand? You have more flavors to chose from. If you're worried about the possible grittiness my suggestion would be to pour some of the pudding mix into a grinder to get it as thin as you can. The Godiva white chocolate instant pudding mix makes for a tasty whipped cream frosting. I have chocolate and chocolate caramel instant pudding mix from them but I have yet to use either flavor. I also have a box of York dark chocolate instant pudding mix that I have yet to use but I do plan on using them soon enough, lol. Hope this was helpful. Happy baking... 😉
You can also use instant pudding mix to stabilize whipped cream cause it contains modified cornstarch (cornstarch that’s precooked and ground back up into a powder).
I know some people just want to watch with limited and simple explanations but I freaking LOVE how much detail she gives you. And she always makes sure she covers all the bases which I LOVE! Lol. Please dont ever feel like you're talking too much because I appreciate every word!!! I'm a complete baking NERD!!! 😂😂😂❤❤❤
Erin is a gift. Thank you & Food 52 for creating such a comprehensive, detailed, and well-paced instructional video. I will definitely try my hand at Russian buttercream tomorrow!
Wow! I’ve never watched another baker with so much detail in the explanations. So eloquent and fun to watch. I love all the visual comparisons, not just the how but the why. Answered so many questions to what went wrong in my previous projects…Subscribed!
I just discovered your baking show only last week. I don't know why I hadn't discovered it sooner. I REALLY REALLY LOVE IT! I like that you go over at the end, the mishaps; that mostly is fixable. I enjoy baking and cooking. Watching your show I'm learning a lot. Thank you so much. You're funny and interesting; you're a natural. I just watched the video with your loving husband on making biscuits and gravy. Y'all are such a handsome couple. Hope you do more together. Thank you for rekindling my love for baking. OH, and your cinnamon rolls recipe! WOW!! Brought back memories of when I first learned how to make cinnamon rolls in home Ed.
I have only watched the macaron episode and now started this and I am in love. Erin just explains everything so nicely and just love how she presents everything in the video. I also tried baking macarons after a long time after seeing the video and they turned out amazing, thanks to the video. I have some trouble with my cream cheese frosting and hopefully this video resolves that.
Let us know how it goes! And thanks for your kind words
She is a wonderful teacher!
@@bethrogers816 She really is. I love how excited she is.
What a Masterclass! Thank you for sharing your knowledge so generously. You have motivated me to try out some of what you’ve covered.
I want to say how helpful you’re videos have been! You are so thoughtful to go into detail and you truly deserve all baking blessings ! You’re so genuine !
The most comprehensive and complete video on the subject!
ah a real friday blessing! erin's vids always put me in such a great mood
Happy Friday (and baking!), Kris!
I didn't know that sweetened condensed milk/russian buttercream was a thing!!! and i've been a hobbyist baker for years! this is why i love this series and Erin! thank you Erin and food52
You are totally right, i really didnt know about condensed milk frosting. I typically use American buttercream but i will definitely give this one a go. Just love your tutorials, as a novice baker i have learned so much. Thank you and love from Northern Ireland x
Lynn Gibb where can I find the recipe for the condensed milk frosting? In the list it is different is has coconut milk in it. ?? Thank you. I have ask above but no answer so far.
@@jamielawson6665 i just went through bake it up a notch tutorials until i found it. I also googled condensed milk buttercream/frosting. Hope this helps
Same here!
I made a batch of that frosting about 2 yrs ago. Got the recipe from another YT creator. I wanted to flavor mine raspberry but I wanted to use freeze dried raspberries to do so. Unfortunately it didn't turn out the way I thought it would (and, yes, I did ask the creator if she thought using freeze dried raspberries would work. She said yes). Everything was going well until I went to taste the frosting. It was SO bitter. I had to add cups of powdered sugar in order for it to be edible. Just wanted to share my experience on the off chance that someone tries to do the same. I haven't tried other freeze dried berries simply out of fear. Hope this was helpful. Happy baking... 😉
among all of the cooking tutorial videos that i have seen, yours is the best simple, easy to understand, relaxing, no unnecessary noise and most importantly, tasty
I’m always so impressed by how in depth but succinct you are. This video is so helpful.
Erin , first I want to start out by saying THANK YOU to you and your friends ! I'm 64 years young and you have taught me alot more than I ever forgot about baking and I am extra extra THANKFUL ! A 64 year young chocoholic ! ! ! 😆
Finally! This is the video I've been waiting for forever! Thank you so much for doing this. I adore you!
th-cam.com/video/tE-rNksvemo/w-d-xo.html
I can't say thank you enough for sharing your knowledge with everyone. Be the fact that you choose to share these tips so others can have the joy of cooking shows what a kind person you are!! I'm so happy I found your channel! God bless you abundantly!!
I think one of my very favorite things about watching you is the respect and love you have of the ingredients. I could talk till I'm blue in the face with my sisters regarding the things I make, but very few people would understand. I am pretty sure you would understand. XOXO tfs!!!
Just ran across your video for the first time. I just started baking again since retirement and more grandchildren. This is a lot of information, I think I'll have to come back and watch a couple more times. Thank you so much for the much needed information. Have a wonderful day!
Love your videos. I thought food 52 was just yours until I started searching you out.
@13:10 "why am I turning around...you don't get to see this part!" I laughed heartily at that part. This episode and the entire series, is very well done by Erin and crew.
Erin is the best and most generous teacher. Thank you.
I never made scratch frosting until I saw Erin's videos. I was so inspired I swore I'd never use canned again. Thank you for making baking so approachable
Thank *you* for watching! Let us know how it goes
@@food52 since using the scratch recipes I have booked three weddings! I only bake for fun but maybe...😁
Normally I'm watching science lecture videos for my job here on TH-cam, but I kinda stumbled over your stuff, and now I'm in love with your baking videos. When I introduced them to my wife, I described them as baking videos, not recipe videos, or at least not just recipes. I've watched this and most of your cake baking videos at least three times already. Now I know every single mistake I've ever made on all the cakes I've baked over the years. I have an eidetic memory, and when I say every single mistake, I'm talking about 63 years worth.
I've always tried to get a certain "professional" look and taste to my cakes, and I've done okay I guess. Nothing I'd ever consider spectacular. Nothing I'd ever ask anybody to pay for. Now I know why. Same thing for pie crusts. Now you've even got me delusional enough to think that I could make puff pastry. I'm ordering a marble slab to keep the butter cold even as I speak (or write).
Since I'm already fangirling here, I guess I could ask a question. I notice that you have a lot of dies in the background of your work area. I'm going to start out by trying too make your Berries and Cream Drippy Cake, which doesn't require artificial coloring (at least I don't think so as memory serves), but if you do want to impart a strong color in an icing, do you generally use gels, powders, or all and/or none of 'em. It depends?
Thank you for the videos, and if you every need any help with your theoretical physics, or applied mathematics problems, let me know. I'll hook you up girl. I got you. I'm a pedagogical savant. I'll have you infusing your frostings with nanoparticals in no time. Your a smart cookie.
xxxooo
dr c.f.vanOwen, m.d.,ph.d, mediocre baker
I love this deep dive into frosting and icing so much! Seeing how to make them all and how they spread was so helpful! Plus, you are delightful to spend time with. Thank you for making this!!!
So grateful for Erin.Her way of teaching makes it really easy to follow.She puts a lot of valuable information in her videos
Oh my god what another episode! I love you Erin! Thank you for this episode i really need this!
Hello this is Queen Bb I just love your stuff of frosting, and glazed and butter creams. Thank you so much by teaching me the right way to frosts, etc.
Erin "I Hate Pants!!!" 26:50
Me: I thought it impossible to love you more! Haha!
Too funny!!
Wow. This may be the best teaching video ever. Comprehensive, detailed and thorough. Thank you!
Wow , what a fantastic tutorial, I love to listen to you, how you explain everything its marvellous. Happy baking from South Australia.
So glad you enjoyed it, Jeanette! Thanks so much for sharing.
Thank you Erin 💕 the way you explain.You cleared my mind about frosting,glaze,and whipped cream,and butter cream, cream cheese and all the knowledge for free bless you I'm almost 70 years old could not ask any young person about these problems.All this free knowledge I'll try to use after today.Bless you.
So much useful information! I have always struggled with buttercream frostings, now I know that there are so much more other frostings I could use that hold their shape like the buttercream ones! Thank you for this episode!
Fabulous, really useful information. I was swooning at the possibilities of all those frosting, icing, glazes etc.
Thrilled that you made ermine frosting! I found it several years ago and I've only made another frosting once for all cakes besides carrot cake since. It's been raved about by everyone that have tried it!
Erin has such lovely, engaging, and detailed presentations. Thank you!💕🌸
Thank you very much for these different kinds of frosting, Erin, This is so helpful in my frosting process. Love this!
This is the most wonderful and most informational instruction I have ever come across on youtube. THANK YOU
I’ll definitely try the Russian and Ermine buttercream. I’ve heard of it but never tried yet. You’re so detailed in all your videos. Thanks for sharing this video.
Erin love, love you and continue what you are doing you are best educator I have learned so much from you. MADE complicated things to a simple, clear fullproof and delicious cream ever! ❤️
Another great, PhD-level "class" on frostings--I learned a lot and I've been baking a long time! I like the way you organized the categories--and demonstrated them with so much useful comparative information
Do you ever use "Clear Jel" to stabilize whipped cream?
I love Erin's voice and am so happy that she'll live in my head guiding me through baking
I just discovered Bake it up a notch and I love it already ❤️ every single video is so informative and fun, I'm such a huge fan of Erin, she's such a great cook and teacher.
Pd: I'm one of those people who didn't know about Russian buttercream but I'm definitely going to try it really soon!
This is one of my favorite series to watch! Bake It Up a Notch! Thank you!
These videos are seriously the best. Thanks you guys ❤️
You honestly are the most incredible teacher! I don’t bake really, but I still watch almost everything you do!.
What a truly amazing person, joy to watch, and a fountain on knowledge x
What a brilliant episode 🙏❤️🧁🎂
I needed this just three days earlier when I made your ultimate chocolate cake. It came out perfect but I over-whipped the ganache which made it super hard to spread, but was fabulous regardless!
Watching Erin is so easy and she is delightful. By far my favourite in all of the Food52 videos.
Oh, I NEED this in a cookbook!!! I’ve never liked frostings ((too sweet) but this tempts me to try different types!
:) Give them a try and let us know what you think!
Same. When she got to the Ermine frosting I asked myself "why have you NOT made that one yet"?!? I always have extra milk that needs to be used up and yet I still haven't made it. 🤦♀️ Now I just need to find her recipe. This is my first time viewing one of her videos but its certainly not going to be the last... 😋
This is a game changer. Had no idea I needed to know this. This is better than Netflix.
This is the episode I’ve been waiting for!!!
indeed ...same here!
Good job Erin! Ermine is by far my favorite frosting ever. Most people have never used it but my grandmother always put it on her red velvet cake because it was THE icing on the cake long before cream cheese came along. It's nice to see sharing young bakers like you.
I have always been mesmerized by the videos of the super super shiny glazes being poured over donuts or cakes 😩😩 I always thought it was video magic or something super complicated with chemicals or something. I just have to try it now.
You're an amazing teacher, I've learnt so much from this channel and my baking business is reaching new heights, thank you guys
My potato masher isn't like hers but it's very good at mashing potatoes, lol. I never would have thought to try to use it for fruits and I'll find out pretty soon when I make cherry fig Newtons.
This is one of the best comprehensive way of teaching the right icings. Awesome.
Ms. Eriin Jean McDowell, you young lady are absolutely darling inside and out! Your style is a Child-Stewart-ish-ness that's all Erin J. McDowell! You are such a wonderful teacher too. The whole package. Warmest regards my dear, Celita C.
Seriously, you’re amazing! I legit feel like you’re taking me through culinary school - one video at a time. Love your content so much!
THANK YOU ERIN!
What a good teacher. Full of passion and she cares. Wouldn’t it be great to bake with her
Everything - from the opening song to the camera work to Erin's insightful instruction is excellent!
Thanks for watching and for the kind words, Siobhan!
This was amazing. And that Ermine buttercream is on the top of my list! So excited every time I find new content from you, Erin. Always brilliant and super fun.
Wow...what a complete, complete baking class! I feel so professional...
Wow, I really enjoy this--absolutely comprehensive and great tips. I've been making the traditional Sacher cake glaze, which is basically sugarwork. Would love to know the brand and model of Erin's thermometer--it's perfect for someone like me who's burned themselves on reaching into hot sugar for a regular cheap probe one.
This channel is so underrated, I just discovered your channel about a week ago, and you blow all the other online baker chief away. The knowledge you share have been high tier and quality. I hope your channel grows way more. Maybe changing the icon on your channel logo would help a bit.
God damn, she is so clear and succinct. She should teach everything.
You get all the Praises and appreciation, Erin!
I needed to brush up on my skills. You made it happen.
The sheet cake used for the samples is perfect and would make for a great crowd sized snacking cake/ frosting taste test. Can you please lead us to the cake recipe as well?
Hi Heather! Links to the other recipes mentioned in the video (sheet cake included) are above in the video description. Thanks for reaching out!
Enjoyed the lesson. Explained very well. Thank you for adding those little details which are often left out. You are a good teacher. Hope to learn a lot from you.
4am
my brain - *watch the 1 and a 1/2 hour video
me- but it’s 4am, and we just walked for like 2 hours in agonising heat
My daughter's favourite channel, I am jealous of you lol and motivated to bake more. My daughter and I are really enjoying your videos together (YOU ARE SO LOVELY AND TALENTED) and we are having so much fun baking together. I haven't baked in 20 years! Thank you gorgeous chef xxx
Thank you Irin you are ..Lovely And Talented .. I verry enjoi you videos..
When has salted butter made anything too salty, honestly. Salted butter gang rise up!
Usually if it's combined with self-rising flour (pre-salted) *and* additional salt from the recipe itself or salted ingredients. Not a concern if you use all-purpose flour for things, but it's surprising how salty some self-rising flours can be. Otherwise, unsalted butter would cut the saltiness of other salted ingredients.
She is perfect at going over this information, I’ve been watching her all day taking notes. Heatwave please hurry up, I need to bake!
What’s so impressive about this is that she’s not stuck her finger in it once and licked it… aside from the excellent culinary information
thanks so much for this wonderful tutorial. I learned so much from it! So awesome you were willing to share this for free. I apprecialte it
When she pretended to up a piece with her hands and eat it, I was like, "do it for both of us, girl."
I had never felt so close to anyone I wasn't related to. LOL
We needed it for another shot later in the day, but believe me as soon as I could - oh, I ate it 😁
Ive been subscribed for a long time, learnt a lot from Erin (and ive been baking for 50 years so i had no idea i had so much to learn!) and Erin, you are a natural teacher, a warm presenter and thaankyou, even with a double ‘a’ thankyou thankyou
Wow. I just love listening to her calm voice. Besides the fact that she is such a great teacher. Love 💕her❣️
Where have u been all my life, Erin?!! In love with your teaching method and your voice! Its 230 am and I'm a happy camper. Goodnight beautiful woman!
Thank you so much for this episode Erin-it was so informative-I have had to watch it a couple of times-
First tutorial ever on icing, frosting and glazes. Great video
Erin is the best teacher! So comprehensive!