Fantastic explation of how to adjust the buttercream depending on what you are using it for. I have seen a design of your cake that is perfect for my mum. Fingers crossed it turns out OK 🤔🤔🤞🙏
Just found your recipe and can't wait to try it. Is this the kind of buttercream that remains soft whether using it for frosting or decorating, or does it crust over. I remember as a kid the local bakeries had totally soft finish to their borders and flowers. Thanks for your great videos.
THANK YOU SO MUCH. I knew my consistency was wrong…..the tail of my roses were frayed….but I didn’t know what to do. Sounds like I need to thicken. I’m like the tip about using corn starch! Going to try this!
Hey Whitney. Love your cakes thank you for sharing so much! I am wondering if you can recommend a hand mixer? I don't quite have the room for a stand mixer.
I think this is probably the recipe you directed me to the other day when I mentioned I had problems with my piping. I feel like your BC recipe is sweet enough so I’m wanting to try the cornstarch instead of more powdered sugar. Does the cornstarch need to be sifted first? Thanks!
Hi there! I'm so sorry I didn't reply in time for the party but next time here's a heat stable version of my vanilla buttercream recipe: sugarandsparrow.com/buttercream-recipe-for-hot-weather/
Thank you so much for this video. I was just asking you avout this simple style buttercream vs the meringue kind. As far as texture, could you explain how to tell if a buttercream is "over mixed" ?
Maybe it's your butter because if you let it sit out for too long it can be melted and you don't want that for the buttercream. Maybe try sitting the butter out for an hour.
I wrote with my butter cream on a cake and the next day the letter color kind of transfered(there was like stains around the letters) , how do you prevent that?
Hii, how can i have bright colored buttercream? And deep dark black colored buttercream? No matter how many i put for the gel color it will stay pale. 😔
Thank God u posted this, thank you. My petals kept sinking and it was driving me nuts!
What a great detailed video! Thanks so much!!
Thank you!!! Making pupcakes & my icing wasn’t holding!! Going to try medium to stiff consistency ❤
Fantastic explation of how to adjust the buttercream depending on what you are using it for.
I have seen a design of your cake that is perfect for my mum. Fingers crossed it turns out OK 🤔🤔🤞🙏
Just found your recipe and can't wait to try it. Is this the kind of buttercream that remains soft whether using it for frosting or decorating, or does it crust over. I remember as a kid the local bakeries had totally soft finish to their borders and flowers. Thanks for your great videos.
THANK YOU SO MUCH. I knew my consistency was wrong…..the tail of my roses were frayed….but I didn’t know what to do. Sounds like I need to thicken. I’m like the tip about using corn starch! Going to try this!
Did it work?
Hey Whitney. Love your cakes thank you for sharing so much! I am wondering if you can recommend a hand mixer? I don't quite have the room for a stand mixer.
If I use heavy whipping cream instead of milk for my buttercream does it have to be room temp or can it be cold?
I think this is probably the recipe you directed me to the other day when I mentioned I had problems with my piping. I feel like your BC recipe is sweet enough so I’m wanting to try the cornstarch instead of more powdered sugar. Does the cornstarch need to be sifted first? Thanks!
So if I were to add 1 cup of Powdered Sugar, would I add the remaining amount with corn starch to minimize sweetness. Or do you add less corn starch?
Would this stiff recipe work outside birthday on hot summer day? May kids birthday is this weekend
Hi there! I'm so sorry I didn't reply in time for the party but next time here's a heat stable version of my vanilla buttercream recipe: sugarandsparrow.com/buttercream-recipe-for-hot-weather/
In the article about drip ganache, i saw a beautiful purple cake, may i have the Recipe of buttercream, the cake and how to get it purple please?
What consistency would I need for using cake combs
Thank you so much for this video.
I was just asking you avout this simple style buttercream vs the meringue kind.
As far as texture, could you explain how to tell if a buttercream is "over mixed" ?
Please I would love to see more of your decorating design s I'm from 🇰🇪
Hi there! You can see my cake designs on my Instagram @sugarandsparrowco or on my blog: sugarandsparrow.com/
This is a great informative videq
My butter cream always seems to melt:( any tips for that? What temp is your frosting? Thanks
Maybe it's your butter because if you let it sit out for too long it can be melted and you don't want that for the buttercream. Maybe try sitting the butter out for an hour.
That's exactly what just happened to mine
I wrote with my butter cream on a cake and the next day the letter color kind of transfered(there was like stains around the letters) , how do you prevent that?
Hii, how can i have bright colored buttercream?
And deep dark black colored buttercream? No matter how many i put for the gel color it will stay pale. 😔
Hi Sheena! Here is a video I made to show you how to color buttercream: th-cam.com/video/M92vVeQy3Fk/w-d-xo.html hope that helps!
Thank you thank you.
Why do my buttercream has little pockets in it? What did I do wrong?
Hi dear !my buttercream melts the fondant cover although I keep it in the refrigerator .Thanks
Do not refrigerate your buttercream or fondant.
I find the brand of icing sugar massively effects it
Some have caking agent etc
Where I can buy long scraper?
How tall do you need it? I use this one that's 6 inches tall: amzn.to/3SVLOIo
Thanks
❤
Recipe
Hi there! Here's my vanilla buttercream recipe: sugarandsparrow.com/vanilla-buttercream-recipe/
Thank you 😊 but we call it English buttercream 😉