You make me laugh...you are very clear with what you talk about! I have watched probably 30 of your videos in the last three days, and you are so clear in everything...Thank you soooo much!
I just made this…so dagum delicious! I did 100g of natural cocoa and 25g of black cocoa…smidgen of espresso powder. Heavenly! Absolutely love your recipes and tutorials! My go to gal!
This is how I make mine too and I also add a teaspoon of instant coffee that I bloomed in a tablespoon of hot water that I let cool. I also use instant espresso if I have it but I only use. 1/2 teaspoon of that. It really enhances the chocolate flavor.
Yasss I know this recipe is going to be sooo🤤 delicious !! I want to use it when I make my banana cake…thank you sooo much for sharing this recipe with us!!
I’ve been waiting for this! Karolyn, I found someone do a video on using the cream cheese flavoring in the buttercream frosting instead of cream cheese and I used it on my strawberry cake. It was really good. I also can’t sell cream cheese frostings from my house so it was a great alternative. Can you do a video on extra dark chocolate cake and black frosting using black cocoa? I heard it tastes like Oreos but haven’t made it yet.
Hi JP from Miami thank you for the recipe I remember always stay for the future. You should maybe think about teaching online and have a whole school not know when you don’t do cakes anymore and Books for sure I’ll be the first to buy again the book was great. Thank you.
Thank you for sharing a lovely chocolate buttercream icing 😋.. would love to try it out .. can you share how you do a chocolate ganache cake as well please 🙏.. TIA Happy Easter 🥰😘🩵💛🧡🩷💐
Hi Karolyn, Thank you for your wonderful videos! I followed your 12"cake recipe last year and it turned out great. I'm doing it again this year (different flavor) but my question for the frosting/icing!! is how much to make for the 12" cake? Do I double or triple this recipe? Also, how much to make for 36 cupcakes? Thank you for teaching us!! Rob
Hi Rob! For a 2 layer 12" cake, baked in 2" high pans, I use 2 1/3 recipe. I show how I break down the recipes in this video: th-cam.com/video/6fEvJD8KPNM/w-d-xo.html 1 batch of batter yields 36 cupcakes. I hope that helps!
Can you use crisco as the shortening in the buttercream, i just love watching all your videos, you are so talented and I thank you for all your tips always..
Hey Sharon! You can use Crisco. It isn't as thick / smooth as the Sweetex, so your icing may be a little greasier. You may not need as much liquid either, so make sure you add a little at a time!
Can you use parchment paper instead of butcher paper? I love your recipes! My chocolate buttercream is very similar, but I also add some melted chocolate.
Hi Karolyn ! When I make my cakes, I only use butter (or oil). Can I ask why do you use butter and shortening ? What benefits does using shortening give you ?
Hi! This is an icing recipe, I prefer using butter for the flavor and the shortening melts at a higher temperature than butter so it helps to stabilize the icing! The high ratio shortening I use also gives it a very smooth mouth feel.
Hi karolyn. 😊 I have a customer who wants chocolate cake with chocolate icing but black 🥴. Is this buttercream able to be dyed black and if so how would you go about coloring it black??
I've filled ganache cakes 4 days in advance with no issues. It can sit at room temp to settle. Ganache cakes are usually good at room temp up to 3 days.😊
I stick with the rule of 2's...the icing will last 2 days at room temp, 2 weeks in the fridge or 2 months in the freezer. I store in an airtight container. I never freeze icing just because I use so much of it. So I mostly store it in the fridge.
Enjoy all you share. In some videos, you use ½ cup of sweetex and others ¾. Why is this, or if l have missed something, please set me on the right path because l have gone and bought a whole darn box of sweetex 😂 l plan on freezing this.
I was wondering do you use plain flour or self rising flour in your doctored up cake mixes, I really want to try to fix some for cupcakes for my daughter. Thanks so much
I've only used ganache to ice cakes and only a few times. It's really messy and I just prefer working with buttercream. I will if customers request it though.
Hello! I wanted to ask you when you chill your cakes for several hours or overnight is the rest of your buttercream sitting on the counter with a lid over it or do you refrigerate it and re-whip it when you’re ready to continue? Thank you.
I usually let it sit at room temp overnight. I will still re-whip it before I use it. I like to use the theory of 2's when storing icing...Store in an airtight container 2 days at room temp or 2 weeks in the fridge or 2 months in the freezer.
If you enjoy my tutorials, I'd be so grateful if you could Buy Me A Coffee!
www.buymeacoffee.com/KarolynsKakes
You make me laugh...you are very clear with what you talk about! I have watched probably 30 of your videos in the last three days, and you are so clear in everything...Thank you soooo much!
Wow, thank you love!
I just made this…so dagum delicious! I did 100g of natural cocoa and 25g of black cocoa…smidgen of espresso powder. Heavenly! Absolutely love your recipes and tutorials! My go to gal!
I like to add a pinch of espresso with chocolate too. Good in brownies too.
This is how I make mine too and I also add a teaspoon of instant coffee that I bloomed in a tablespoon of hot water that I let cool. I also use instant espresso if I have it but I only use. 1/2 teaspoon of that. It really enhances the chocolate flavor.
This is a great tip, thank you so much for sharing!🙌 🙌
"Happy Easter".. Love your NJ girl. 💜
Happy Easter my dear!! 💜💜
Thank you so much for this video. Chocolate buttercream has always been intimidating for me. ❤
Don't be scurrd!!😂😂 It's really not that bad to work with!
impressive looking chocolate buttercream
Yasss I know this recipe is going to be sooo🤤 delicious !! I want to use it when I make my banana cake…thank you sooo much for sharing this recipe with us!!
You are so welcome!
A magic recipe that can only be issued by a creative person like you. Thank you
My pleasure 😊
Happy Easter to you and your mom! 🌺love your method with the buttercream.
Emilyyyyy!! Thank you love, same to you!
I’ve been waiting for this! Karolyn, I found someone do a video on using the cream cheese flavoring in the buttercream frosting instead of cream cheese and I used it on my strawberry cake. It was really good. I also can’t sell cream cheese frostings from my house so it was a great alternative. Can you do a video on extra dark chocolate cake and black frosting using black cocoa? I heard it tastes like Oreos but haven’t made it yet.
Pound Cake Recipes, I almost forgot!!! It’s now on my to do list! Love this chocolate Icing recipe. Thank you!
Yay!! You're welcome love! 💜🙏
Thank you, Karolyn!
It is very delicious!! Thank you!!
Great tutorial as always Karolyn. Happy Easter.
Awesome love your tutorials
Hi JP from Miami thank you for the recipe I remember always stay for the future. You should maybe think about teaching online and have a whole school not know when you don’t do cakes anymore and Books for sure I’ll be the first to buy again the book was great. Thank you.
Thank you Larry! I'm gathering the info and starting to put things together 😊🙌
I did the same thing the outside with the smooth buttercream at the hotel
I prefer icing to frosting, too.
Thank you for sharing a lovely chocolate buttercream icing 😋.. would love to try it out .. can you share how you do a chocolate ganache cake as well please 🙏.. TIA Happy Easter 🥰😘🩵💛🧡🩷💐
Thank you Imnaz! Here's the ganache recipe: th-cam.com/users/shortsoGNXKOB0wWM
Happy Easter🐰
You too!!
Hi Karolyn, Thank you for your wonderful videos! I followed your 12"cake recipe last year and it turned out great. I'm doing it again this year (different flavor) but my question for the frosting/icing!! is how much to make for the 12" cake? Do I double or triple this recipe? Also, how much to make for 36 cupcakes? Thank you for teaching us!! Rob
Hi Rob! For a 2 layer 12" cake, baked in 2" high pans, I use 2 1/3 recipe. I show how I break down the recipes in this video: th-cam.com/video/6fEvJD8KPNM/w-d-xo.html
1 batch of batter yields 36 cupcakes.
I hope that helps!
You're not the only one who talks about ICING a cake. By the way, do you have a video about meringue icing?
I only use American Buttercream, I've actually never made meringue icings! So, unfortunately, I don't have a video for that.
Can you use crisco as the shortening in the buttercream, i just love watching all your videos, you are so talented and I thank you for all your tips always..
Hey Sharon! You can use Crisco. It isn't as thick / smooth as the Sweetex, so your icing may be a little greasier. You may not need as much liquid either, so make sure you add a little at a time!
Can you use parchment paper instead of butcher paper?
I love your recipes! My chocolate buttercream is very similar, but I also add some melted chocolate.
Thank you for making the chocolate buttercream icing. I can't smooth any buttercream icing very well it's always to thick.
Try adding a little bit more liquid until it gets to a more spreadable consistency!
I've been trying to find your peanut butter and strawberry icing, would you be able to demonstrate it again please?
Here's the Peanut Butter - th-cam.com/video/VxAhv_mau24/w-d-xo.html
Here's the Strawberry! - th-cam.com/video/Yw76peUnGHw/w-d-xo.html
Hi Karolyn ! When I make my cakes, I only use butter (or oil). Can I ask why do you use butter and shortening ? What benefits does using shortening give you ?
Hi! This is an icing recipe, I prefer using butter for the flavor and the shortening melts at a higher temperature than butter so it helps to stabilize the icing! The high ratio shortening I use also gives it a very smooth mouth feel.
Great recipe! If I only wanted to use butter and no shortening how much butter would I use in lieu of shortening? Thanks!
I would replace the shortening with an equal amount of butter. Total would
be 3 1/2 sticks of butter.
@@KarolynsKakes thank you!
Hi karolyn. 😊 I have a customer who wants chocolate cake with chocolate icing but black 🥴. Is this buttercream able to be dyed black and if so how would you go about coloring it black??
You can dye this black, I'd use some Americolor Super Black: amzn.to/3u7KkTq
Do you use natural or Dutch cocoa powder?
Natural
@@KarolynsKakes Thanks
Hi Karolyn. I think I just found your buttercreme icing...hoping it's crusting icing....C
It's crusting!
Also...where do you store your icing?
I like to use the rule of 2's....2 days at room temp, or 2 weeks in the fridge, or 2 months in the freezer. (Stored in an airtight container.)
How far in advance can you fill a cake with ganache? And can it sit out to settle? Thanks!
I've filled ganache cakes 4 days in advance with no issues. It can sit at room temp to settle. Ganache cakes are usually good at room temp up to 3 days.😊
How long can you store the frosting for once it is made?
I stick with the rule of 2's...the icing will last 2 days at room temp, 2 weeks in the fridge or 2 months in the freezer. I store in an airtight container. I never freeze icing just because I use so much of it. So I mostly store it in the fridge.
How do you make the chocolate/cream cheese filling you put in the middle of the cakes?
Here ya go! th-cam.com/video/_zVH91P_q6g/w-d-xo.html
My stand mixer only goes up to 6 should I still do the speed at 5?
5 out of 10, so 3 out of 6. (1/2 way)
Enjoy all you share.
In some videos, you use ½ cup of sweetex and others ¾. Why is this, or if l have missed something, please set me on the right path because l have gone and bought a whole darn box of sweetex 😂 l plan on freezing this.
I use 1/2 cup in the Winter and 3/4 in the Summer. The shortening helps stabilize the icing so it can withstand the heat longer. Either amount works!
White in the layers?
It was stiffened vanilla buttercream to hold the ganache in.
I was wondering do you use plain flour or self rising flour in your doctored up cake mixes, I really want to try to fix some for cupcakes for my daughter. Thanks so much
Hi Jennifer! I use All-Purpose Flour in my cakes.
@@KarolynsKakes Thank you so much!! I can not wait to surprise her with your awesome recipe.
I’d love to see a Mario cake.
Do you ever use real melted chocolate for icing cakes?
I've only used ganache to ice cakes and only a few times. It's really messy and I just prefer working with buttercream. I will if customers request it though.
Hello! I wanted to ask you when you chill your cakes for several hours or overnight is the rest of your buttercream sitting on the counter with a lid over it or do you refrigerate it and re-whip it when you’re ready to continue? Thank you.
I usually let it sit at room temp overnight. I will still re-whip it before I use it. I like to use the theory of 2's when storing icing...Store in an airtight container 2 days at room temp or 2 weeks in the fridge or 2 months in the freezer.
I thought they changed the Sweetex and other brands to not have any trans fat .
Correct, there isn't trans fat in there anymore.
Hi karo