OK so i've been making this buttercream for around 7 months now its my go to frosting ,here is how I make mine ,this is for 2- 9 inch round cake pans , 4 layers ,1 cup 100% egg whites from carton in mixing bowl , 32 oz bag powder sugar and whatever flavoring you want to use , mix all of these for 10 minutes ,then start putting in 8 sticks unsalted butter and 1 stick salted butter mix until it all comes together ,you will be using the whisk attachment on your blender then change to the paddle and mix for 2 more minutes and you will have the best and most silky swiss meringue buttercream
Ok I needed this because I plan on making my sons birthday cake which will be exactly this size. So 9 sticks of butter altogether that seems like a lot but I’m not an expert so I don’t know these things.
I tried this recipe 3 times before I came to your video sad, broken and on the verge of giving up. But I watched this all the way through once and then again to actually try and it came out beautifully. My joy and love for cooking and baking has been restored. Thank you.
I just made your easy buttercream recipe and it is WONDERFUL. I did let the egg whites come to room temperature so the buttercream didn’t break or split no need to take any out and heat it up. It came out perfect. I will be making this from now on MANY, MANY THANKS
Maybe that's what I have to do cause every single time I make this, I always have to add a cup in microwave to get it the way it should be..very frustrating
I make many cakes, I describe this icing before anyone eats. I can honestly say this icing by far has gotten rave reviews and I must say Liz is an amazing teacher/ instructor to create something so tasty.
@@mejiasarah16 well, I live in Tennessee which is hot and humid in the summer, I take the cake out to come to room temperature, then refrigerate after eating.
best buttercream i have ever made and oh boy have I tried many ,this is amazing and I use half butter half vegetable shortening it taste like fluffy deliciousness. Thank you for sharing it is perfect I now have found my dream buttercream , and the white chocolate and chocolate easy buttercream is just perfect toothank you!
A Friend In Need Is A Friend Indeed! I must say, Ms. Buttercream, how else would I know how to make a delightfully smooth and tastefully decadent buttercream frosting if it weren't for you (and the infamous TH-cam) "They" wanted a big double layer 13x9 cake. I made it. Put strawberry filling on the inside layer, topped that with the buttercream, covered it entirely in that luscious snow white buttercream and pressed coconut all over it. DONE! A real show stopper! THANKS TO YOU, A MILLION TIMES, FOR YOUR PRECISE AND EASY BUTTERCREAM ICING VIDEO ❤️ How wonderful you are to share your time, talent and knowledge. You're the BEST! THANK YOU AGAIN! 🌹
I know this is an old video BUT I just wanted to say thank you this is THE best frosting! This is my go to from now on. It tastes delicious and the family loves it! xx
OMG! Your recipe is the easiest to follow and accomplish on the first try. Today I frosted cupcakes and it was a complete hit at my nephew’s party. Thank you!
I made yesterday and best buttercream silky smooth easy to work with taste delicious. Not too sweet like American Buttercream. This is my go to recipe now. Thank you Liz ❤
I made it!!! OMG 😱 so delicious 😋 making it again today 😘 😘 thank-you so much. My cake game was always good but now this buttercream knocked it out the park.
Omgoodness.... GUYS THIS IS AMAZING. I USED TO JUST USE CRISCO SHORTENING, POWDERED SUGAR, ALMOND EXTRACT AND A BIT OF MILK. DID THAT FOR YEARS BUT NOOOO MORE. I AM NOW SPOILED!! Thanks so much
Omg thank you, thank you, thank you for this!!!!!!! I've been so intimidated by meringue buttercreams, so many fails and scrambled egg whites. This recipe was such a breeze, the texture was perfect and it's just the right amount of sweet. Again, thank you for sharing!
Thank you for being a realist when it comes to freezing. There’s entirely too much food waste, and if it’s packaged properly, the freezer will preserve it for a very long time. ♥️
I am going to decorate a cake for my niece and I want to try this recipe. For homemade icing it looks beautiful and creamy. Whenever I can, I make the icing myself. So here goes! Thank you, I love your tutorials because you explain everything so clearly.
Dear Liz, thank you so much this is the best buttercream, it tastes delicious and is so easy. I used the kitchenaid and it came out perfectly. Thanks for the tip about switching to the beater as I was making a wedding cake. Had compliments on the buttercream which I flavoured with lime. This will be my go to recipe from now on! Thank you ! Thanks
I just saw this video this week and decided to try it and WOW it tastes great and worked up so beautifully and went on the cake like a dream. I think this may be my go to recipe for frosting. Thanks for sharing this.
Wow!!! 🤯🤯🤯 I had no clue you could do this. I find American BC is easy but I don’t like the crust. The Italian BC is amazing but ..... the process 🙄 This is the best of BOTH. THANK YOU! 🙏🏾
Liz, you are amazing! I appreciate what you do for us all so very much. Thank you for all the tips and information to keep baking fun and not to mention rewarding!
i know Im randomly asking but does any of you know a method to log back into an Instagram account? I stupidly lost my account password. I appreciate any help you can give me!
I absolutely love watching your videos, you're so natural. I followed your recipe and added Nutella chocolate spread, its so smooth and creamy, thankyou from the UK x
I made this today and we loved it. Thank you so much for the recipe. I only made one slight adjustment (slightly less salt) and we thought it was great!
Just used this with my confetti cake (I followed your WASC recipe but used 3 eggs and clear vanilla extract instead) and it was a HIT! Thank you so much this makes me super excited to make future cakes! Looking forward to try your “sharp edge tutorial” next ☺️
My go to was Swiss meringue buttercream love it to death but it is time consuming this buttercream is absolutely awesome sugar geek you are the best my new go to
I made this and it was amazing!!! My collègues loved it! You have taught me so much over the years. Thank you so much for doing the hard work, then sharing the end product recipe! Did I tell you I love your voice💕💕💕💕
Omg. I just tried this buttercreme and it is easy indeed and super delicious. My family loved it. My sons 13th birthday party will be this weekend and this will be my go to from now on.
I just wanna say a BIG THANK YOU for this amazing recipe. I made it tonight and turned out beautifully, smooth, and silky. It doesn't have that buttery flavour like other SMBC has. Thank you for sharing.🥰🥰
I tried it for the first time and I have to say it turned out great, easy to do, the best so far, I think I will continue with this in the future. I love the recipe. Thanks Liz for sharing the recipe you are a fantastic teacher 😘😘👍
Love your videos. Thanks for both educating and entertaining us all. I just made this buttercream last night, and you were spot on. Very easy to make, easy to frost a cake with, and tastes great! Thank you!
I'm getting back into cake after years, Love your videos! Made it this morning and it's wonderful! My kids are loving the practice cakes! They keep telling me mommy needs to make cool cakes like when they were little! So inspired and excited! Thank you! Sugar Goddess!
Thank you for this! Ive done your recipe the ine where you have to boil the egg whites this is an awesome shortcut and saved time! And taste good thank yoj for sharing!
Luv,luv,luv this easy buttercream. I made a whipped cream vanilla cake, strawberry caramel filling & this luscious buttercream. Yummy🤗 Thank u so much!
Love this recipe! FYI i use a bosh mixer as well and i use the cake paddles from the start, it works perfectly, that way i don't need to mix it on low for 10 min after its all mixed. It's nice and smooth with out a lot of air bubbles. p.s. i love your hair!
I was looking to get the Bosch mixer and the cake paddle, but website shows they are out of order of the metal driver. Do I really need that metal driver to use the cake paddle? I wanted to buy all attachments and the mixer at the same time.
@@janissegiordano6007 its best to use the metal driver when you are going to beat something that is stiff such as american buttercream or cookie dough. You might be able to get away with using the plastic driver until you get the metal one, since this icing is so soft. Along time a go i was using the plastic driver with my cookie paddles and the spoke grooves broke (bosch was great to replace them for me free of charge :) ) they told me to use the metal driver for thicker batches.
I have had issues with separation in my buttercream before, especially with a lot of coloring. I am so excited to finally have a way to revive it. Thank you!
Thank you. I'm a beginner but I did it with your practical tutorial .I've got a big bowl of yummy, silky smooth Easy Buttercream Frosting so easy I'm wrapped. Tku again. 😀
Thank u so much i just love this recipe!! I thought u were exagerating when mention that taste as ice cream! But no! Completely true i really like it Thank u so much 🙋🏻♀️🙋🏻♀️
OMG… I Now Feel Like A Pro. :) I To Would Get That Sugar Texture. But Not With Your Recipe. And Plus It’s Delicious… Just Right For My Liking. Also What A Super EZ Recipe. I Didn’t Add The Salt. I Went With Salted Butter Instead. Simply It’s What I Had In Hand. Thanks A Million!!!
I use this all the time. I tend to prefer a less sweet option. I’m not sure if it’s a climate thing (I’m in Australia) but I find the standard recipe needs a bit more dry ingredient so I mix cornstarch with the icing sugar - about 6-8oz of the cornstarch and about 4oz extra dry ingredient overall works really well for me. The buttercream is also lovely with some melted white chocolate in it too. For a full batch of the buttercream (32oz of butter) I’d use around 100g of melted white chocolate. Sorry for the mixed measurements!
Okay, so I made this buttercream last saturday, I'm not a fan of buttercream at all, however it's a very popular choice here in Monterrey, Mexico. The taste is really good, it does melt in your mouth and it's not overly sweet. That being said, we had 40°C/104°F last weekend and it's only April, heat will only increase in upcoming weeks. This buttercream is not stable enough to resist this heat, I'll try to adjust the recipe to incorporate meringue powder to try to make it more resistant. I'll not want to add shortening as I resist feeding that to my customers.
I love how detailed your videos are.. So much of information.. You think you know how to make buttercream... But I learnt so much... Thank you kindly for sharing this recipe. 😄😄
I love your recipe. I live in the tropics of Australia and have made this frosting numerous times, always comes out great. Thank you for sharing Liz 😊❤
I just love watching you!!! Any recipe I want to make I always put sugar geek before the recipe*** Thank you for making the videos so much fun and so easy!!!!! I love the easy swiss buttercream!!!
Pasteurized eggs acre VERY expensive in my part of the world. Just to keep costs down I used the whites from eggs and heat over a double boiled I do the Gretchen’s Bakery Swiss buttercream and that’s my go-to frosting and never fails
Hey Liz, new subscriber. I did not see anything about this in the comments but there are different levels of powdered sugar. The higher the number on the bag, the finer the powder. I hope this helps. The general number found in stores is usually a 6X but it can go all the way up to 14X. I hope this helps. I made this recipe with the usual 6X sifted and it came out very very smooth. Thanks for the recipe.
This seriously is the best buttercream!! Used this recipe for the first time for my daughter’s birthday cake and got a lot of compliments. I did want to ask, does anyone think almond extract would taste good (with vanilla as well)?
I did this buttercream and I would say I did feel the grittiness in the power sugar and I added like 50ml of heavy cream and voila it vanished and made a silky smooth buttercream.
I’ve tried many buttercream and they weren’t that nice . But I tried your buttercream, I absolutely loved it . I added a bit too much purple 🤣 but I’m still learning .
Very clear video and instructions thank you!! I made a Swiss meringue buttercream and it was just like eating butter think butter 😅 this will give me a quicker option when I'm Limited on time! I'll be subscribing to this and your blog!
Thank you for this recipe. I tried it and it’s yummy. I’m also practicing my piping skills and if I trade the butter for cheap vegetable shorting and leave out the vanilla it doesn’t break the bank. It’s smooth and creamy so it works great. I appreciate you.
I tried the and it came out really good. I beat it for about 10 minutes and it got rid of that butter flavor i hate. It was very yummy. Thanks for another great recipe!
Hi this is my go to recipe for frosting now. What substitute would you recommend for egg whites? I have a have a friend who is allergic to eggs and would like to make her a cake with this frosting
OK so i've been making this buttercream for around 7 months now its my go to frosting ,here is how I make mine ,this is for 2- 9 inch round cake pans , 4 layers ,1 cup 100% egg whites from carton in mixing bowl , 32 oz bag powder sugar and whatever flavoring you want to use , mix all of these for 10 minutes ,then start putting in 8 sticks unsalted butter and 1 stick salted butter mix until it all comes together ,you will be using the whisk attachment on your blender then change to the paddle and mix for 2 more minutes and you will have the best and most silky swiss meringue buttercream
Trying this for my moms birthday cake!! Thank you!!
Ok I needed this because I plan on making my sons birthday cake which will be exactly this size. So 9 sticks of butter altogether that seems like a lot but I’m not an expert so I don’t know these things.
Can I ask how does it hold up at room temp?
@@coolcalmandmom4896 Holds up just fine unless you live in a very hot area
Thank you! Going to try this later today!
PROBABLY YOU DON'T NEED ANOTHER COMPLIMENT BUT YOU ARE AMAZING!!! AND REALLY EASY TO FOLLOW!
I tried this recipe 3 times before I came to your video sad, broken and on the verge of giving up. But I watched this all the way through once and then again to actually try and it came out beautifully. My joy and love for cooking and baking has been restored. Thank you.
Same she literally saved me
I relate to this
I just made your easy buttercream recipe and it is WONDERFUL. I did let the egg whites come to room temperature so the buttercream didn’t break or split no need to take any out and heat it up. It came out perfect. I will be making this from now on MANY, MANY THANKS
Maybe that's what I have to do cause every single time I make this, I always have to add a cup in microwave to get it the way it should be..very frustrating
I make many cakes, I describe this icing before anyone eats. I can honestly say this icing by far has gotten rave reviews and I must say Liz is an amazing teacher/ instructor to create something so tasty.
Juliet Ewing thank you so much!!! 😄🙏
is this a good recipe for a hot area?
@@mejiasarah16 well, I live in Tennessee which is hot and humid in the summer, I take the cake out to come to room temperature, then refrigerate after eating.
Muchas gracias 🥲no sabes cuanto me ayudas soy de argentina estoy en el grupo de buttercream
best buttercream i have ever made and oh boy have I tried many ,this is amazing and I use half butter half vegetable shortening it taste like fluffy deliciousness. Thank you for sharing it is perfect I now have found my dream buttercream , and the white chocolate and chocolate easy buttercream is just perfect toothank you!
Do you add the shortening at the same time with the butter?
A Friend In Need Is A Friend Indeed! I must say, Ms. Buttercream, how else would I know how to make a delightfully smooth and tastefully decadent buttercream frosting if it weren't for you (and the infamous TH-cam) "They" wanted a big double layer 13x9 cake. I made it. Put strawberry filling on the inside layer, topped that with the buttercream, covered it entirely in that luscious snow white buttercream and pressed coconut all over it. DONE! A real show stopper! THANKS TO YOU, A MILLION TIMES, FOR YOUR PRECISE AND EASY BUTTERCREAM ICING VIDEO ❤️ How wonderful you are to share your time, talent and knowledge. You're the BEST! THANK YOU AGAIN! 🌹
I know this is an old video BUT I just wanted to say thank you this is THE best frosting! This is my go to from now on. It tastes delicious and the family loves it! xx
I agree thank you for the video
How long it can be kept on the fridge if any one can answer me please
@@moodyfoods1108 the vid says 2 weeks and up to 6 mnths in the freezer
I agree, I love all her recipes and her personality.
But I always can taste the butter no matter how long I whipp it.does any one can help with that 😔
Maybe reduce butter & alternatively add some sweet x (high ratio shortening) or heavy cream. A pinch of salt may help.
OMG! Your recipe is the easiest to follow and accomplish on the first try. Today I frosted cupcakes and it was a complete hit at my nephew’s party. Thank you!
I made yesterday and best buttercream silky smooth easy to work with taste delicious. Not too sweet like American Buttercream. This is my go to recipe now. Thank you Liz ❤
Thank you I can’t believe it’s taken me this long to find you thank you Lord above 😩😩😩😩😩
I am so grateful for this recipe, my other butter cream tasted eggy, probably didn’t heat it long enough.
I made it!!! OMG 😱 so delicious 😋 making it again today 😘 😘 thank-you so much. My cake game was always good but now this buttercream knocked it out the park.
Omgoodness.... GUYS THIS IS AMAZING. I USED TO JUST USE CRISCO SHORTENING, POWDERED SUGAR, ALMOND EXTRACT AND A BIT OF MILK. DID THAT FOR YEARS BUT NOOOO MORE. I AM NOW SPOILED!! Thanks so much
Omg thank you, thank you, thank you for this!!!!!!! I've been so intimidated by meringue buttercreams, so many fails and scrambled egg whites. This recipe was such a breeze, the texture was perfect and it's just the right amount of sweet. Again, thank you for sharing!
I made this chocolate buttercream a couple of days ago for my mom’s birthday cake. It is SOOOOO good!!! I was literally eating it like ice cream
Thank you! So glad you like it :D
How much eggs did you use?
Hi, did you add milk chocolate in it so how much did you add please
I MADE IT - I MADE IT - thank you Liz !!!!! No other buttercream is gonna cut it now 🥰🙏🏼
J’ai fait ta crème au beurre ce midi. J’avais une peur bleue de ne pas la réussir mais c’est tellement facile. Elle est délicieuse. Merci beaucoup 😍
Thank you for being a realist when it comes to freezing. There’s entirely too much food waste, and if it’s packaged properly, the freezer will preserve it for a very long time. ♥️
This is THE BEST buttercream recipe I've ever tried! Thank you for sharing your wisdom.
I am going to decorate a cake for my niece and I want to try this recipe. For homemade icing it looks beautiful and creamy. Whenever I can, I make the icing myself. So here goes! Thank you, I love your tutorials because you explain everything so clearly.
How did those turn out? This looks amazing!
Dear Liz, thank you so much this is the best buttercream, it tastes delicious and is so easy. I used the kitchenaid and it came out perfectly. Thanks for the tip about switching to the beater as I was making a wedding cake. Had compliments on the buttercream which I flavoured with lime. This will be my go to recipe from now on! Thank you ! Thanks
Yum! Love the lime idea. So glad you like it 💕
I just saw this video this week and decided to try it and WOW it tastes great and worked up so beautifully and went on the cake like a dream. I think this may be my go to recipe for frosting. Thanks for sharing this.
I love this Buttercream recipe. Thank you so much for sharing. No gritty texture.
Wow!!! 🤯🤯🤯 I had no clue you could do this. I find American BC is easy but I don’t like the crust. The Italian BC is amazing but ..... the process 🙄
This is the best of BOTH. THANK YOU! 🙏🏾
I made this the other night and boy it was definitely EASY and it piped BEAUTIFULLY! Thank you Liz for the awesome recipes!! ❤️❤️
Did you use this recipe for piping flowers? That is what I’m looking for. I want to know your experience. Thanks
Liz, you are amazing! I appreciate what you do for us all so very much. Thank you for all the tips and information to keep baking fun and not to mention rewarding!
i know Im randomly asking but does any of you know a method to log back into an Instagram account?
I stupidly lost my account password. I appreciate any help you can give me!
I absolutely love watching your videos, you're so natural. I followed your recipe and added Nutella chocolate spread, its so smooth and creamy, thankyou from the UK x
This girl just rocks! Silly, down to earth and highly experienced!
I love love love this buttercream. I was using Italian buttercream but just didn't care for the taste of just butter. Thanks so much for sharing.
This buttercream is soo good!!! Not too sweet or too buttery 😋 My go-to recipe now 💛
I made this today and we loved it. Thank you so much for the recipe. I only made one slight adjustment (slightly less salt) and we thought it was great!
Just used this with my confetti cake (I followed your WASC recipe but used 3 eggs and clear vanilla extract instead) and it was a HIT! Thank you so much this makes me super excited to make future cakes! Looking forward to try your “sharp edge tutorial” next ☺️
What is WASC?
My go to was Swiss meringue buttercream love it to death but it is time consuming this buttercream is absolutely awesome sugar geek you are the best my new go to
I made this and it was amazing!!! My collègues loved it! You have taught me so much over the years. Thank you so much for doing the hard work, then sharing the end product recipe! Did I tell you I love your voice💕💕💕💕
This recipe was a huge success, I appreciate you and your hard work.
Thank you so much for sharing 😊
Omg. I just tried this buttercreme and it is easy indeed and super delicious. My family loved it. My sons 13th birthday party will be this weekend and this will be my go to from now on.
I just wanna say a BIG THANK YOU for this amazing recipe. I made it tonight and turned out beautifully, smooth, and silky. It doesn't have that buttery flavour like other SMBC has.
Thank you for sharing.🥰🥰
You are the best Liz. Thank you for sharing this recipe❤❤❤❤
I tried it for the first time and I have to say it turned out great, easy to do, the best so far, I think I will continue with this in the future. I love the recipe. Thanks Liz for sharing the recipe you are a fantastic teacher 😘😘👍
So glad you liked it!!
My go to buttercream! THANK YOU SOOOO MUCH!
I even set an alarm..Absolutely The Best!
Love your videos. Thanks for both educating and entertaining us all. I just made this buttercream last night, and you were spot on. Very easy to make, easy to frost a cake with, and tastes great! Thank you!
Omg this is the first time trying your recipe and I have to say thank you. It's the best .
I'm getting back into cake after years, Love your videos! Made it this morning and it's wonderful! My kids are loving the practice cakes! They keep telling me mommy needs to make cool cakes like when they were little! So inspired and excited! Thank you! Sugar Goddess!
Aww ❤️
Thank you for this! Ive done your recipe the ine where you have to boil the egg whites this is an awesome shortcut and saved time! And taste good thank yoj for sharing!
This is my go to frosting for most my cakes! So easy and delicious
I tried this today and it is amazing!!!!! It is my new go to frosting!!!!
I absolutely don’t like American buttercream but this is amazing thank you thank you!!!
Luv,luv,luv this easy buttercream. I made a whipped cream vanilla cake, strawberry caramel filling & this luscious buttercream. Yummy🤗 Thank u so much!
Love this recipe! FYI i use a bosh mixer as well and i use the cake paddles from the start, it works perfectly, that way i don't need to mix it on low for 10 min after its all mixed. It's nice and smooth with out a lot of air bubbles. p.s. i love your hair!
I was looking to get the Bosch mixer and the cake paddle, but website shows they are out of order of the metal driver. Do I really need that metal driver to use the cake paddle? I wanted to buy all attachments and the mixer at the same time.
@@janissegiordano6007 its best to use the metal driver when you are going to beat something that is stiff such as american buttercream or cookie dough. You might be able to get away with using the plastic driver until you get the metal one, since this icing is so soft. Along time a go i was using the plastic driver with my cookie paddles and the spoke grooves broke (bosch was great to replace them for me free of charge :) ) they told me to use the metal driver for thicker batches.
I have had issues with separation in my buttercream before, especially with a lot of coloring. I am so excited to finally have a way to revive it. Thank you!
I also what to say that this is so easy, and tastes good! my family loved it too! I’m so happy I saw this on TikTok. So smooth and yummy!
Thank you. I'm a beginner but I did it with your practical tutorial .I've got a big bowl of yummy, silky smooth Easy Buttercream Frosting so easy I'm wrapped. Tku again. 😀
Thank u so much i just love this recipe!! I thought u were exagerating when mention that taste as ice cream! But no! Completely true i really like it Thank u so much 🙋🏻♀️🙋🏻♀️
Thanks for sharing this recipe! I can’t believe I made something so good!
I got all the answers to my queries about the storage ... Thank you Liz ... ♥️♥️♥️
Loved your Swiss meringue, will have to try this!
OMG…
I Now Feel Like A Pro. :)
I To Would Get That Sugar Texture.
But Not With Your Recipe.
And Plus It’s Delicious… Just Right For My Liking.
Also What A Super EZ Recipe.
I Didn’t Add The Salt.
I Went With Salted Butter Instead.
Simply It’s What I Had In Hand.
Thanks A Million!!!
I use this all the time. I tend to prefer a less sweet option. I’m not sure if it’s a climate thing (I’m in Australia) but I find the standard recipe needs a bit more dry ingredient so I mix cornstarch with the icing sugar - about 6-8oz of the cornstarch and about 4oz extra dry ingredient overall works really well for me. The buttercream is also lovely with some melted white chocolate in it too. For a full batch of the buttercream (32oz of butter) I’d use around 100g of melted white chocolate. Sorry for the mixed measurements!
What's extra dry ingredient
@@patrick2004100 I add cornstarch to the mix
I truly admire you sugar geek...ypure very honest and clear in your explanation...thank you...🤗
Please guide to how do you use the yolks when making swiss meringue..
This was awesome and very informative. 😊
You're a good teacher, I didn't know about the egg whites. 🍰
Looks delicious! 👌
10/10 would recommend
This is the only buttercream recipe you'll ever need again.
Hello from Brazil and thanks for recipe🙂
Awesome info. Thank you so much. God bless you. ❤❤❤
I knew there was a big % of butter on heavy / whippet cream , but didn't know this is what is on top of cakes.. thanks for sharing.
Liz,
I just tried this recipe for a graduation cake omg its so delicious, silky and smooth. I love that is not too sweet!!!!
finnaly an EASY tutorial for beginners and easy to work will thx!!!!!!
It literally tastes like an ice cream!!!!
Thank you so much for sharing this recipe♥️
Yumm!! Love me a good foolproof buttercream! My absolute favourite is Swiss Meringue 😋
This is the best frosting 😊❤thanks
I made this 🥰 while my husband loved it I didn't so much and i could taste little gritty bits.
Gonna try it this weekend for my grandson’s birthday 🎂
Okay, so I made this buttercream last saturday, I'm not a fan of buttercream at all, however it's a very popular choice here in Monterrey, Mexico. The taste is really good, it does melt in your mouth and it's not overly sweet. That being said, we had 40°C/104°F last weekend and it's only April, heat will only increase in upcoming weeks. This buttercream is not stable enough to resist this heat, I'll try to adjust the recipe to incorporate meringue powder to try to make it more resistant. I'll not want to add shortening as I resist feeding that to my customers.
THAAAANK YOOOOU. This video came at the perfect time!
I love how detailed your videos are.. So much of information.. You think you know how to make buttercream... But I learnt so much... Thank you kindly for sharing this recipe. 😄😄
I love your recipe. I live in the tropics of Australia and have made this frosting numerous times, always comes out great. Thank you for sharing Liz 😊❤
I just love watching you!!! Any recipe I want to make I always put sugar geek before the recipe*** Thank you for making the videos so much fun and so easy!!!!! I love the easy swiss buttercream!!!
Thank You Liz I bet this is the frosting that kroger uses. Thats the consistency Im looking for👍 Cant wait to try it.
Just made this
It is soooo gooood and smooth
Pasteurized eggs acre VERY expensive in my part of the world. Just to keep costs down I used the whites from eggs and heat over a double boiled I do the Gretchen’s Bakery Swiss buttercream and that’s my go-to frosting and never fails
Hey Liz, new subscriber. I did not see anything about this in the comments but there are different levels of powdered sugar. The higher the number on the bag, the finer the powder. I hope this helps. The general number found in stores is usually a 6X but it can go all the way up to 14X. I hope this helps. I made this recipe with the usual 6X sifted and it came out very very smooth. Thanks for the recipe.
This seriously is the best buttercream!! Used this recipe for the first time for my daughter’s birthday cake and got a lot of compliments. I did want to ask, does anyone think almond extract would taste good (with vanilla as well)?
Love love love your videos and love you. Your so down to earth and your videos are so helpful!
Thank you for the measurement
I agree,, this easy buttercream made my life easy ,, thank you Liz..
I did this buttercream and I would say I did feel the grittiness in the power sugar and I added like 50ml of heavy cream and voila it vanished and made a silky smooth buttercream.
I love this recipe! Thanks
Thank you so much for this informative video!
This is wonderful!
❤
I’ve tried many buttercream and they weren’t that nice . But I tried your buttercream, I absolutely loved it . I added a bit too much purple 🤣 but I’m still learning .
You are so talented... I use this buttercream in my cakes now ... so yummy.. I love all your videos... God bless
Very clear video and instructions thank you!! I made a Swiss meringue buttercream and it was just like eating butter think butter 😅 this will give me a quicker option when I'm Limited on time! I'll be subscribing to this and your blog!
Thank you so much!
Thank you for this recipe. I tried it and it’s yummy. I’m also practicing my piping skills and if I trade the butter for cheap vegetable shorting and leave out the vanilla it doesn’t break the bank. It’s smooth and creamy so it works great. I appreciate you.
where is the actual recipe and how much frosting does it make
@@charlotteduncan8608 see “Easy Buttercream Frosting Recipe” video- see recipe in the description below the video- good luck
Anything that makes my life easier, I'm for it 😁👍🤣🤣🤣 thank you for sharing 🌸
This is so what I needed looks amazing thank you for sharing!
Do you have a recipe for less butter?
This. Is. Fantastic. Thank you!!!
This buttercream is bomb.. I always use it.. I just add one extra ingrident and it's good both ways.. never a gritty taste
I tried the and it came out really good. I beat it for about 10 minutes and it got rid of that butter flavor i hate. It was very yummy. Thanks for another great recipe!
How much egg did you use?
Yay you got the stainless steel bowl! 🙌🏽 Love this recipe! Came out so smooth and yummy! Thanks for the recipe!
Hi this is my go to recipe for frosting now. What substitute would you recommend for egg whites? I have a have a friend who is allergic to eggs and would like to make her a cake with this frosting
I use “Bob Evans 100% Liquid Egg Whites”
@@lavonnacox6764 thanks a lot but I am looking for a substitute for egg whites as a dear friend of mine is allergic
Thank you Liz, for sharing this informative video 😊👍✨