I love how he’s literally the only baker on TH-cam that I’ve seen that consistently washes his hands and has a clean organized kitchen. I literally subscribed for this 😂
It's impossible not watch the hands whether somebody is seeing or not. If you dont wash the hands it messes up every thing you touch. I spend a lot water when I cook. Very overhead cost on cupcakes sale.
Deloris Pruitte Lol I was literally just telling my friend how dirty he makes me feel because he’s so clean and organized lmao 🤣 I wish I could be that organized!!
The most important thing is that you wash your hands before opening ALL the eggs in one container, than wash again before to pull out just the yolks. Lets don't forget where the eggs comes from. If you let the egg white fall, getting in contact with the shell just like he did, is just as bad as you don't wash your hands. Don't get me wrong, he is REALLY good, but some times people don't pay attention to little details that in some case will make you sick.
I used to be a chef in fine dining for 10ish years, and one of the thoughts that often entered my head during a 16 hour shift was "imagine how much worse this would have been in 19th century France". Imagine having to make this entire recipe without electricity...every day.
It’s copper, not rose gold. It’s not only pretty, it’s also functional. Copper is good for baking. Except maybe the copper stand mixer. That’s just mostly aesthetics because the copper version is a lot more expensive but functions pretty much the same as the same mixer made without metal. The marble is also actually functional for baking. The cool surface works the best for kneading doughs.
Not really loving it over here. I found myself mimicking his smile, like a parent mimics a baby being fed from a spoon. Now my cheeks seriously hurt. It was a nicely done video, though.
“I know I’m being a dork.” Literally me when I’m baking around my non-baking friends or getting excited about baking tools when I’m shopping with friends 😂😂 #bakingaddiction
Preppy Kitchen I have a small private cake store in my town called La Candy Shoppe! Sweetest people ever run it! I went in with my friend once to show her why I love it so much. But she was just like “it’s a store.” While I had a basket full on cookie cutters, cake tips, pans, tools for fondant work! she asked me “girl do you even need those?” I just said “uhh probably one day!” I’m a Pastry Chef what can I say!
@@shanna_lourine OMGosh, you sound just like me! My husband doesn't get my fascination and thrill (ok, and my addiction, lol) to collecting all things related to cake decorating. But since I've been a cake decorator for 40+ years, you'd think I would have enough 'stuff' by now. But nope, as long as they keep coming out with new things, I "have" to have them. So I just tell him it could be worse - I could be a shopping junkie, buying all sorts of things instead of keeping it to cake decorating things. Oh . . . um, do purses count? ;)
Joyce Galloway Parker it’s funny you just commented on this cause yesterday I literally just went out and bought more stuff and on Saturday I bought more cake plates and cupcake/desserts stands 🤣🤣 when I get my own house it needs to have a massive kitchen cause right now my “guest” bedroom is my tubs of cake decorating stuff with no bed actually in the room haha
@@shanna_lourine So true! I am a baking perfectionist! I can't handle not having every single cake decorating tool, without trying to make a cake with the things I just have 'on hand'. I basically just went all out this week to buying a bunch of new tools and equipment, so I can work on perfecting my cake decorating skills! Of course, I'm used to making buttercream frostings, since Italian meringues and fondant doesn't do well for me. I like how I can easily use what knowledge I have to still make others happy with my creations. So yea, I blew up Amazon trying to buy 'the good stuff.' I can't help! xD When I get my own place, I want a huge kitchen, so I can place all this stuff I'm buying in it. Seriously, it could literally be a cake shop. Lol!
Don't whisk your cold icing right away after refrigerating, wait for it to be at room temperature. He does say it in the video but I didn't catch that detail and ruined mine 😅 I was so excited I just took it out of the fridge and whisked it, ruined its consistency.
I did that...you can save it by taking a bit and melting in a microwave and addingbit to the mixture...just keep doing that until it combines and voila its saved 😊
Over bleaching teeth ruins ruins the mineral structure of tooth if used for 40 days continuously...his teeth won't fall out now but give it 6 years....
How do you stay so thin? I'd be 900 lbs if I knew how to make cakes and icings like you do! LOL Great content and great personality. I love your videos
Carter Giacobini funny thing about making it yourself: it takes longer and you usually enjoy it better. This generally cuts down on how much you eat it, compared to just grabbing pre-made stuff and glomming it down.
He’s a former builder, come butcher, come, Barber, come librarian.. come teacher. Then.. come youtuber, come baker, and finally back to teacher come youtuber.
The feeling of accomplishing this after years of trying is amazing and I feel like I'm on the top of the world 😂. I am using this for my pumpkin cake this year with a whipped cream cheese frosting in the middle. I'M SO EXCITED Y'ALL DON'T EVEN UNDERSTAND 🤣🤣 YAY ME 🥰
You sir! Are AMAZING! I made this buttercream and ohhhhhhh! You are a wonderful teacher, love your character and demeanour - humble sweet and talented. You deserve SO many more subscribers. Your smile is priceless and I’m so glad you’re sharing your talents with us! Bravo 👏🏼 👏🏼👏🏼
Dr seuss like meringue?? Soft cascade of sugar 😂 you are amazing when u describe your process.i love it.thanks for the really thorough n informative vdo on imbc.
Thank you for putting the celsius, ml and grams in there too! :) I hate it when it's a good recipe and I have to calculate everything before I start baking.
I’m here three years later to say that your teaching method and explanations have helped me successfully make this buttercream. I’ve tried several times and each time it came out terrible. I love this buttercream! My favorite bakery uses this on their cupcakes and I wanted to master it so I could have it anytime. I’m feeling under the weather, can’t go anywhere, so what do I do? Bake! I nailed your vanilla cupcakes and this frosting too! When I finished the frosting and realized it was done, and successful to boot, I went to my husband in shock and told him that I nailed it🤣
If your buttercream starts to separate, take a spoonful of it and pop it in the microwave for 15 seconds and stir it back in after its cooled down a bit. He didnt mention this in the video, so I almost freaked out when it started to separate. However, once I did this the buttercream fixed itself. Also: when he says its silky, he means its SILKY. No frosting of mine has ever been this good
When I was a kid, my parents got all the birthday cakes from an Italian bakery near my house. So this is what I grew up thinking as "frosting". That gloppy tooth-killing sweet gunk that passes for frosting was always nasty to me, because I was used to this lovely, smooth frosting that didn't overwhelm the CAKE.
I think American buttercream can be good with a VERY restrained hand. A nice 1/4" layer goes a long way when there's that high a fat/sugar ratio involved!
Plus the Crisco or lard or whatever they use (in American bakeries) kinda sticks to your teeth and coats your tongue & the roof of your mouth...so gross...gimme butter butter butter all the way!!!
I'm the opposite. I grew up eating American buttercream, which I looooooooove, and so all these merainges put my tastebuds to sleep, and even frustrate them.
Omg 😂 😱 thank you so muchhh I hateeeeer I compleatly loatheeeeeee butter cream it hurts my teeth so i always use regular frosting (thin layer) or whipped cream for any cake I make and now I want to try this!!! I'm getting my new kitchen aid mixer this week yaaayy!!!
I have made this TWICE now and I cannot stress enough when I say- THIS IS PERFECT! Omg it was a hit at the birthdays and I just followed you step by step with the video and it doesnt give it justice when you say "look how silky and amazing this is" because in person, it really is!!! Thank you :)
@@shanelysuede1004 I will be honest, I havent had American buttercream. I would say that yes this is a little buttery because it calls for a ton of butter... however, its so smoothe and sugar flavored that I never have gotten the response "this is very buttery" more so that its just really yummy! :) and I have since made it way more than 2 times. Ive even mixed in Nutella and wow :)
@@LovelyKelly645 I would say a little bit. Only because If its hot the butter is soft and makes the consistency liquidy... when you put it in the fridge for a little bit like 5-10 min it hardens up to a better consistency :)
I love how he explains every step and what it's suppose to look like. I tend to panic when it doesn't look like the way I want it to be. I will definitely do this, since icing is not my strong suit. Thank you so much
Brand new subscriber here. Man, I LOVE this guy! These videos simply could not be better. Amazing personality, amazing delivery... I never feel irritated watching him, LOL. Seriously, he's like the Mr. Rogers of cake. (I LOVE Mr. Rogers!!)
Me too! Love your videos I’m a little obsessed now! Your cakes are gorgeous...just bought all the ingredients for the orchid cake. Am very good at buttercream flowers but haven’t tried orchids! Thank you Mr. Rogers of Cake👍
Hi I was doing the butter cream and everything was good until I added the butter now it’s super liquid and it looks like curdled milk how do I fix that? And what did I do wrong is it the type of butter I used country crock and I used the spread butter not the one that come in block
Right? My daughters love to watch Gordon Ramsey. He makes me want to lash out irrationally. Watching John enjoy sharing his creativity makes me want to float away on a cloud of rose water meringue butter cream loveliness. 🥰
I made this and everything was fine until I added the room temperature butter. It was beautiful before this and tasted so good, thats why I regret not stopping then than continuing on with this horrible recipe's instructions. The first problem with this recipe's instructions is that in step 7, it says to change the mixer's hand to a paddle, while the video used a whisk. Because I was following the written recipe up until now, I continued to do so while adding the butter. The more I added the butter, the worse the consistency got, and it started to become watery, lost its silkiness and started to curdle, looking like what happens when you over-mix whipped cream. After this I tried to put it in the fridge like you said in the "common problems" section, but it didnt work. As you can probably tell, I am frustrated, irritated and almost crying cause I worked so hard on something that I cant even use now. now I have 1 POUND OF BUTTER WASTED, 4 EGG YOLKS WASTED and A BARE CAKE. I hope you improve your instructions, and learn from this. You seem to be a very skilled chef but this unfortunately was not a good representation of that.
@@TheJoyNinjaNZ NOT SO FAST MAKING AN UNPROFESSIONAL JUDGMENT IT REALLY IS MOST COOKS FAVORITE WAY OF SEPARATING WHITES FROM YOLKS . However, cooks SHOULD wear reusable gloves
When I learned to make Italian buttercream, I was taught to put all the butter at once to shock the meringue and it will come together very quickly. Have you tried this method? I'd be curious to know your thoughts and see your results.
Your Buttercream Recipe is one of the best recipes i ever tried. It came out more than perfect and its so light,fluffy, not too sweet. Its perfect. Thanks a lot for sharing such beautiful recipes with such beautiful smile ❤️
Mr. Kitchen, please make a BUTTERCREAM 101!! I would really appreciate it - American Buttercream - Flour Buttercream / Ermine Buttercream - French Buttercream - German Buttercream (custard) - Italian Buttercream - Swiss Buttercream - Rolled Buttercream - Boiled Buttercream / 7min Frosting
Sarah Elmira Royster Shelton th-cam.com/video/ptiFsI0rF4Q/w-d-xo.html One more for your list Korean buttercream. th-cam.com/video/LWB-ZcOTBfc/w-d-xo.html
@@rafiatakingbehin6547 it's recommended to have a stand mixer because you need to pour scalding hot sugar syrup into egg whites that are being beaten simultaneously... which is dangerous if not impossible with a hand held mixer... If you mean you have a stand mixer but only the paddle attachment, then I'm not sure if the single paddle could create the required volume in the egg whites... If you only have a hand mixer with beater attachment, Swiss Meringue buttercream is very similar and MUCH easier! (Sugar is disolved in egg whites over double boiler then whipped/beaten to meringue, then beat in butter slowly) - beaters might take just a little longer?
Thanks for the lemon trick! Did you know that to get rid of fish smell while trying fish, you should boil a saucepan of water and cinnamon while frying the fish By the time you're done, the whole kitchen won't smell fishy I learned this in college from my roommate
I know this was already 3 years ago video and I was a begginner in baking and the way you said "don't panic" had already did happen to me😭. Where I literally felt depressed why does my buttercream gone runny and I gave up ;-;. What's wrong is I didn't watch any tutorials lol I just saw it and make it but didn't knew that it's gonna be okay if I whipped it a little longer😭😭. But thnak you so much for this informative video that buttercream looks so yummy and pretty😊◇
Omg I'm going to try this as soon my exams end😍 I also got the thermometer I ordered. Currently saving for an electric oven and a stand mixer. Can't wait to start my own baking business!
Love the recipe! But for all of my hand mixer friends I must warn you, this recipe is not for the faint of heart. Lol. I advise making this a day or so ahead as it requires your full attention and strength. I made the mistake of making it after I had already spent most of my day baking and oh my goodness my arms/feet hated me when I was done. You will be standing and mixing for nearly 50 minutes nonstop or you risk all of your hard work being for naught.
Preppy Kitchen I will definitely be investing in one after this adventure. I loved the result as it truly is a great option for those who aren’t a fan of ABC. Thank you again for this lovely recipe. I can’t wait to try to make Meringue cookies with the IM!
I will for sure be getting a stand mixer if I decide to make this buttercream and similar types in the future, I'm taking your advice very seriously here, haha. For now I'm fine with regular buttercream and my hand mixer, and watching this amazing channel.
You can actually add less butter in! I make Swiss Meringue Buttercream alllll the time and my recipe is 2 egg whites to 100g sugar to 1 stick of butter (114g) and it whips up nice and stable every single time. I've used it on cupcakes, cakes, you name it and it's perfectly light; not too sweet, not too buttery.
Joining the Italian buttercream party a little late lol I saw his updated video but came here to see this one too. Does it pipe well? How far ahead can I put it in piping bags?
This is the meringue that my mother always make since I was a child. She is so good at it that she doesn’t even use a thermometer. She just see the pot and knows it is time.
@@safaejibrane7173 it's called boiled icing. that's without butter. you boil the sugar with water while beating eggwhites with cream of tartar. When the sugar-water mixture comes to a boil pour it on the egg whites slowly while beating at high speed.
Thank you for frequently stopping and telling me not to freak out at literally every point that I've panicked when trying to make buttercream before. I'm much less afraid of it now!
You are so sweet!! Thanks for sharing this with us!! Love all your videos! I'm triying to sell cakes and cookies decorated, but it's really dificult, and you give me happiness when i fell down because it's hard for me to have followers and customers but your smile and your kindness gives me hope to keep going!! Thanks a lot!! I will use your techniques in my Petronila Sweet Boutique! Kisses from Argentina!!!
I love all your copper bakeware! You are missing a copper mixing bowl! :p Have you tried whisking eggs in a copper mixing bowl? You won't need cream of tartar to fluff the eggs. Keep up the great work. Keep the videos coming!
@@PreppyKitchen i had a copper vape a long time ago. And they literslly suggested rubbing keychup all over it to polish or clean it idk i was so grossed out and never polished it hHaha
I made this recipe today and I only needed about half of the butter. Even with only half the butter used the buttercream just tasted of pure butter and was quite unpleasant to eat so I had to add icing sugar to sweeten it up so it was more palatable. Do not recomend👎
After watching this video several times, I finally gave this a try today and it turned out perfectly. I loved the flavor, the texture, and the consistency. Thank you!
Did you use any particular butter? I tried this recipe, but after adding butter and mixing 30 min it looked really bad, was yellow, and it melted immediatelly coz of the heat of the hand while piping 😞
So, question: I have successfully made both Swiss and Italian meringue buttercream, as well as American powdered sugar buttercream. I understand the difference between a meringue buttercream and an American buttercream - the texture of each is very different and are well suited to different tasks. American being stiffer is good for stacking cake layers that need to be structurally stable. Meringues being creamier and silkier make great piping. But what, other than the actual cooking method, is the difference between Swiss and Italian meringues, in terms of usage? Is there something a Swiss meringue would be better used for than an Italian meringue, or vice versa?? Is it really just chefs preference?
@@Charlie-yv3ib Unlikely - the difference between Italian and Swiss is not ingredients, it's preparation method. There IS a big difference in the taste of American buttercream but that's not so much my question.
John I cannot thank you enough! I made Italian Buttercream for the first time today thanks to you and your great video. It turned out PERFECT! And delicious! Yay!!!
@@ninoadan8977 Wax? That's the perfect way to describe it. It was... insoluble and yucky. But after I put it in the fridge for a day or two and it tasted more like cream. Thank God it doesn't have to go to waste.
I made this many times but used less suger.the taste was delicious yeah bit expensive😥I think u did not mix well the eggs n suger together that's why it tasted terrible😫
Omg this looks amazing! I’m already thinking of fall pumpkin flavors for this icing! When will you start making some fall inspired baked goods!? I’m so excited fall is my favorite time of year!
Good day sir, greetings from philippines! Thank u soo much for ur step by step procedure. Now i got my buttercream right. Thanks to u. Like u said in panicked stage. I was also like dat, and i think its ruined. Thats y i stopped making it. But all thanks to u. May God give u good health and knowledge to help more home based mom likeme to earn extra income. Thank u so much and God bless. 😍😍😍
Thanks for another great video, I’ve been mixing and matching your cakes and frosting for a few weeks now. Would you consider doing a tutorial on ganache?
Omg you have explained it so well preppy... Even before a question came to my mind you have answered it... ,,Thank you so much for sharing this amazing recipe n also the tricks ,😍
Has anyone tried piping this frosting? I am having issues with consistency. Would putting it in the fridge help to make the frosting stiffer for piping?
I use this for piping all the time. Putting in the fridge helps make nice clean piping that keeps details. When left out of the fridge once on the cake it does not loose its shape much. Just not quite a sharp.
this recipe was a fail for me. I used all the correct ingredients and measurements. it just kept on curdling at the end even though i used all the butter. What did I do wrong?
Thank you so much. My icing game is weak. And I had no clue where cream of tartar came from.
you can use vinegar if you dont have cream of tartar
@@PreppyKitchen Thank you so much for this video it is amazing - I have a question, what is the best buttercream to use under fondant icing
@@Negradulce39 Hi, the chocolat ganache is more better, specialy if it's dry after. Enjoy 😉
@@LYXsevilla Thank you so much for this idea.
@@ChoubikLoubik thank you Choubik I must try it. Thanks again
I love how he’s literally the only baker on TH-cam that I’ve seen that consistently washes his hands and has a clean organized kitchen. I literally subscribed for this 😂
It's impossible not watch the hands whether somebody is seeing or not. If you dont wash the hands it messes up every thing you touch. I spend a lot water when I cook. Very overhead cost on cupcakes sale.
yes, clean clean clean here
@@carolecook1116 Yep, whenever I cook. My water bill gets double.
Deloris Pruitte Lol I was literally just telling my friend how dirty he makes me feel because he’s so clean and organized lmao 🤣 I wish I could be that organized!!
The most important thing is that you wash your hands before opening ALL the eggs in one container, than wash again before to pull out just the yolks. Lets don't forget where the eggs comes from. If you let the egg white fall, getting in contact with the shell just like he did, is just as bad as you don't wash your hands. Don't get me wrong, he is REALLY good, but some times people don't pay attention to little details that in some case will make you sick.
You can’t over whip this really
Me:I bet I’ll find a way to overwhip it
Me too 🙋♀️ egg white are my enemy
I did it this way and it become almost chewing gum.
Hard to clean all my stuff.
What did i do wrong????
@@geko8132 you mean your egg whites?
I did it to mine 😭😭 tried it twice yesterday, gonna try again today
That was a major flex when he flipped that spatula over and piped on the other side
I used to be a chef in fine dining for 10ish years, and one of the thoughts that often entered my head during a 16 hour shift was "imagine how much worse this would have been in 19th century France".
Imagine having to make this entire recipe without electricity...every day.
They had to have been ripped af
@@a.a.6318 - PRECISELY!
Kids these days would say the same thing to our generation. Imagine having to do your research without Google/Internet connection.
But one armed buff because it's hard to whip with your non dominant hand
@@WAHOME. I try to use both for just that reason. It feels sooo awkward but in time it got better!
damn i wantr my house to look like this. everything is marble, white, rosegold/gold accents. bruhhhh
Wish he would do a house tour
It’s copper, not rose gold. It’s not only pretty, it’s also functional. Copper is good for baking. Except maybe the copper stand mixer. That’s just mostly aesthetics because the copper version is a lot more expensive but functions pretty much the same as the same mixer made without metal.
The marble is also actually functional for baking. The cool surface works the best for kneading doughs.
@@denisela3403 He did a kitchen tour and I was dying. It was gorgeous! "At Home in the Kitchen with Preppy Kitchen" by Quintessence
There isn't one second where he's not smiling I love this
He has the most perfect teeth
Not really loving it over here. I found myself mimicking his smile, like a parent mimics a baby being fed from a spoon. Now my cheeks seriously hurt. It was a nicely done video, though.
Seven 🤣😂🤣
It seams, he is being a lovely person, who love that, what he is doing! Great video, thanks!
He's not smiling 😂😂😂 it's just that when he talks his teeth are a bit big and you notice them more duhhhhhhh .
“I know I’m being a dork.” Literally me when I’m baking around my non-baking friends or getting excited about baking tools when I’m shopping with friends 😂😂 #bakingaddiction
Preppy Kitchen I have a small private cake store in my town called La Candy Shoppe! Sweetest people ever run it! I went in with my friend once to show her why I love it so much. But she was just like “it’s a store.” While I had a basket full on cookie cutters, cake tips, pans, tools for fondant work! she asked me “girl do you even need those?” I just said “uhh probably one day!” I’m a Pastry Chef what can I say!
@@shanna_lourine OMGosh, you sound just like me! My husband doesn't get my fascination and thrill (ok, and my addiction, lol) to collecting all things related to cake decorating. But since I've been a cake decorator for 40+ years, you'd think I would have enough 'stuff' by now. But nope, as long as they keep coming out with new things, I "have" to have them. So I just tell him it could be worse - I could be a shopping junkie, buying all sorts of things instead of keeping it to cake decorating things. Oh . . . um, do purses count? ;)
Joyce Galloway Parker it’s funny you just commented on this cause yesterday I literally just went out and bought more stuff and on Saturday I bought more cake plates and cupcake/desserts stands 🤣🤣 when I get my own house it needs to have a massive kitchen cause right now my “guest” bedroom is my tubs of cake decorating stuff with no bed actually in the room haha
@@shanna_lourine So true! I am a baking perfectionist! I can't handle not having every single cake decorating tool, without trying to make a cake with the things I just have 'on hand'. I basically just went all out this week to buying a bunch of new tools and equipment, so I can work on perfecting my cake decorating skills! Of course, I'm used to making buttercream frostings, since Italian meringues and fondant doesn't do well for me. I like how I can easily use what knowledge I have to still make others happy with my creations. So yea, I blew up Amazon trying to buy 'the good stuff.' I can't help! xD When I get my own place, I want a huge kitchen, so I can place all this stuff I'm buying in it. Seriously, it could literally be a cake shop. Lol!
You sound like my sister when we enter a cake/bake shop. She lights up like a Christmas tree.
"I am the *messiest* bag filler ever"
Are you challenging me?
Lol
Thought the same thing
Me: "Good evening."
The weirdest thing right when I was reading your comment he said it omg😂
Don't whisk your cold icing right away after refrigerating, wait for it to be at room temperature. He does say it in the video but I didn't catch that detail and ruined mine 😅 I was so excited I just took it out of the fridge and whisked it, ruined its consistency.
keep whisking, remove the water separated from the butter. Then you will have very thin, reflexible and firm buttercream
I did that...you can save it by taking a bit and melting in a microwave and addingbit to the mixture...just keep doing that until it combines and voila its saved 😊
Add some powdered sugar if it happens.
"You don't want calories, then decorate your cake with meringue"
That's epic 🤣🤣🤣🤣🤣
Your teeth is brighter than my future.
Obviously bleached
Your teeth ARE brighter than my future! I think?! Ask John he is a school teacher!! Lol..
@@isopath1 MEEEE....OWWWW....would you care for a faucet of milk?
Over bleaching teeth ruins ruins the mineral structure of tooth if used for 40 days continuously...his teeth won't fall out now but give it 6 years....
Great frosting, glad you shared it with us. Ok, but compared to your teeth, your Egg Whites looked more like Egg Off-Whites.
Me: I’m making Italian buttercream frosting
My husband: cool! Are we having cupcakes?
Me: No. it’s for my coffee
Alex Torres hahaha
Omg
YES
Haha
Haahhahahahaha
🤣🤣🤣
Best line: *"Remember: It's all gonna be okay."*
Fr 😌
i love how he explains everything especially what can potentially cause panic to new bakers! gotta admit thats very helpful especially for newbies 💜💜💜
I have just come to say same thing..
John: “just remember it’s all gonna be okay” Me: :’)
How do you stay so thin? I'd be 900 lbs if I knew how to make cakes and icings like you do! LOL Great content and great personality. I love your videos
what kind of butter can we use
Carter Giacobini funny thing about making it yourself: it takes longer and you usually enjoy it better. This generally cuts down on how much you eat it, compared to just grabbing pre-made stuff and glomming it down.
manutdngoni unsalted
Have you seen how much this man whisks... by hand? I swear that alone could keep him thin!
Bill Anderson why are you verified?
I like how you show the meringue in All of its different stages of "Becoming" - very helpful!
My deepest respect to you
You born to be a teacher
He is actually a former teacher turned baker.
He looks a lot like my chemistry teacher in high school lol
He’s a former builder, come butcher, come, Barber, come librarian.. come teacher. Then.. come youtuber, come baker, and finally back to teacher come youtuber.
The feeling of accomplishing this after years of trying is amazing and I feel like I'm on the top of the world 😂. I am using this for my pumpkin cake this year with a whipped cream cheese frosting in the middle. I'M SO EXCITED Y'ALL DON'T EVEN UNDERSTAND 🤣🤣 YAY ME 🥰
11:39
"I am the messiest bag filler ever"
says a man with a clean piping bag
you haven't seen a messy bag filler yet 0-0
Dr. Seuss meringue peaks... gotta be the most unique description I've heard of meringue peaks.
and so accurate!
You sir! Are AMAZING! I made this buttercream and ohhhhhhh! You are a wonderful teacher, love your character and demeanour - humble sweet and talented. You deserve SO many more subscribers. Your smile is priceless and I’m so glad you’re sharing your talents with us! Bravo 👏🏼 👏🏼👏🏼
Dr seuss like meringue?? Soft cascade of sugar 😂 you are amazing when u describe your process.i love it.thanks for the really thorough n informative vdo on imbc.
weckfurt daigre this is a baking channel, come on now! Gross
Thank you for putting the celsius, ml and grams in there too! :) I hate it when it's a good recipe and I have to calculate everything before I start baking.
I’m here three years later to say that your teaching method and explanations have helped me successfully make this buttercream. I’ve tried several times and each time it came out terrible.
I love this buttercream!
My favorite bakery uses this on their cupcakes and I wanted to master it so I could have it anytime. I’m feeling under the weather, can’t go anywhere, so what do I do? Bake! I nailed your vanilla cupcakes and this frosting too! When I finished the frosting and realized it was done, and successful to boot, I went to my husband in shock and told him that I nailed it🤣
Get a man who's gonna compliment you like how he compliments the icing 😂
He's giving off Clark Kent vibes. He's like the superman of baking!🎂💙
To me he looks a lot like chuck from supernatural.
@@maryhash7571 You mean "god"?
If your buttercream starts to separate, take a spoonful of it and pop it in the microwave for 15 seconds and stir it back in after its cooled down a bit. He didnt mention this in the video, so I almost freaked out when it started to separate. However, once I did this the buttercream fixed itself. Also: when he says its silky, he means its SILKY. No frosting of mine has ever been this good
Same! Took a deep breath and just let it run
So are you saying it’s meant to have the texture of beaten butter?
John has some major Disney Princess energy going on & I'm here for it! ♥️
Listing all of the ingredients in the description box would be so helpful!
He leaves a link to the recipe in the description box! It has everything there :)
"Can you add less butter in? Nope!" hahahahah best part. Love your videos. :)
Yes, that was my favorite part too 😂
Omgosh it’s soo true we saw it come together after the 4th butter bar.
Very Julia Child
When I was a kid, my parents got all the birthday cakes from an Italian bakery near my house. So this is what I grew up thinking as "frosting". That gloppy tooth-killing sweet gunk that passes for frosting was always nasty to me, because I was used to this lovely, smooth frosting that didn't overwhelm the CAKE.
I think American buttercream can be good with a VERY restrained hand. A nice 1/4" layer goes a long way when there's that high a fat/sugar ratio involved!
Serai3 t
Plus the Crisco or lard or whatever they use (in American bakeries) kinda sticks to your teeth and coats your tongue & the roof of your mouth...so gross...gimme butter butter butter all the way!!!
I'm the opposite. I grew up eating American buttercream, which I looooooooove, and so all these merainges put my tastebuds to sleep, and even frustrate them.
Omg 😂 😱 thank you so muchhh I hateeeeer I compleatly loatheeeeeee butter cream it hurts my teeth so i always use regular frosting (thin layer) or whipped cream for any cake I make and now I want to try this!!! I'm getting my new kitchen aid mixer this week yaaayy!!!
I have made this TWICE now and I cannot stress enough when I say- THIS IS PERFECT! Omg it was a hit at the birthdays and I just followed you step by step with the video and it doesnt give it justice when you say "look how silky and amazing this is" because in person, it really is!!! Thank you :)
Hey I want to make this for a birthday party I have a question.Is it buttery like American buttercream or it is less buttery ?
@@shanelysuede1004 I will be honest, I havent had American buttercream. I would say that yes this is a little buttery because it calls for a ton of butter... however, its so smoothe and sugar flavored that I never have gotten the response "this is very buttery" more so that its just really yummy! :) and I have since made it way more than 2 times. Ive even mixed in Nutella and wow :)
Do you have to chill before decorating the cake?
@@LovelyKelly645 I would say a little bit. Only because If its hot the butter is soft and makes the consistency liquidy... when you put it in the fridge for a little bit like 5-10 min it hardens up to a better consistency :)
Hi, would you say this recipe would be enough to decorate and ice a two layer 8 inch cake?
I made this for our daughters wedding cake and it was perfect 🥰❤️
Is there a flavor of butter ?
@@Rihab123-j9m it’s not over powering
I love how he explains every step and what it's suppose to look like. I tend to panic when it doesn't look like the way I want it to be. I will definitely do this, since icing is not my strong suit. Thank you so much
Brand new subscriber here. Man, I LOVE this guy! These videos simply could not be better. Amazing personality, amazing delivery... I never feel irritated watching him, LOL. Seriously, he's like the Mr. Rogers of cake. (I LOVE Mr. Rogers!!)
Absolutely!
Me too! Love your videos I’m a little obsessed now! Your cakes are gorgeous...just bought all the ingredients for the orchid cake. Am very good at buttercream flowers but haven’t tried orchids! Thank you Mr. Rogers of Cake👍
forcommenting omg he is absolutely a hot baker Mr. Rogers
I feel the same
Actually I feel like I should watch his vids if I am angry. So calming
Your years of teaching math have really paid off on your channel. You are very thorough. I am learning so much! Thanks
He was a math teacher?
Lol!Always think of that🤣😄
Hi I was doing the butter cream and everything was good until I added the butter now it’s super liquid and it looks like curdled milk how do I fix that? And what did I do wrong is it the type of butter I used country crock and I used the spread butter not the one that come in block
I love how he has all of the same color kitchen equipment
tried it and it's now my go-to buttercream to decorate cakes. Thanks!
btw, loving your copper-colored utensils
Heyyy, is it very sweet?:/
Calmest, classiest, most encouraging food channel!!
Right? My daughters love to watch Gordon Ramsey. He makes me want to lash out irrationally. Watching John enjoy sharing his creativity makes me want to float away on a cloud of rose water meringue butter cream loveliness. 🥰
You know what makes this so great? The fact that he is in love with the frosting.
I just made it today, it was my first time ever to do a buttercream yet it turned out amazing. Everyone was praising it, thank you 🙏🏻
I made this and everything was fine until I added the room temperature butter. It was beautiful before this and tasted so good, thats why I regret not stopping then than continuing on with this horrible recipe's instructions.
The first problem with this recipe's instructions is that in step 7, it says to change the mixer's hand to a paddle, while the video used a whisk. Because I was following the written recipe up until now, I continued to do so while adding the butter. The more I added the butter, the worse the consistency got, and it started to become watery, lost its silkiness and started to curdle, looking like what happens when you over-mix whipped cream.
After this I tried to put it in the fridge like you said in the "common problems" section, but it didnt work.
As you can probably tell, I am frustrated, irritated and almost crying cause I worked so hard on something that I cant even use now.
now I have 1 POUND OF BUTTER WASTED, 4 EGG YOLKS WASTED and A BARE CAKE. I hope you improve your instructions, and learn from this. You seem to be a very skilled chef but this unfortunately was not a good representation of that.
I followed the written instructions and had no problem at all. The paddle is used until you start adding the butter.
Anyone else notice he cracked the egg in the bowl? lol
Breana Montalbano yeessss😂
pretty sure he fished the yolk out with his hands since he just got done saying that was his favourite method of separating the two :)
I did!
Lol yuupp
@@TheJoyNinjaNZ NOT SO FAST MAKING AN UNPROFESSIONAL JUDGMENT IT REALLY IS MOST COOKS FAVORITE WAY OF SEPARATING WHITES FROM YOLKS . However, cooks SHOULD wear reusable gloves
When I learned to make Italian buttercream, I was taught to put all the butter at once to shock the meringue and it will come together very quickly. Have you tried this method? I'd be curious to know your thoughts and see your results.
You need your own baking show! The cooking channel is missing out on you!
Your Buttercream Recipe is one of the best recipes i ever tried. It came out more than perfect and its so light,fluffy, not too sweet. Its perfect.
Thanks a lot for sharing such beautiful recipes with such beautiful smile ❤️
My question is, does the mixer have to be running while the bowl is cooling?
Mr. Kitchen,
please make a BUTTERCREAM 101!! I would really appreciate it
- American Buttercream
- Flour Buttercream / Ermine Buttercream
- French Buttercream
- German Buttercream (custard)
- Italian Buttercream
- Swiss Buttercream
- Rolled Buttercream
- Boiled Buttercream / 7min Frosting
Sarah Elmira Royster Shelton yes!!!
U told this in some other video too right?
Oh yes! I never knew there were so many.
Sarah Elmira Royster Shelton there’s a video on those butter creams on you tube somewhere. Just saw it.
Sarah Elmira Royster Shelton th-cam.com/video/ptiFsI0rF4Q/w-d-xo.html
One more for your list Korean buttercream. th-cam.com/video/LWB-ZcOTBfc/w-d-xo.html
If I could just use your voice for when you say “it’s going to be okay”
... every time I have a melt down while baking, I’d be just fine! Your great.
Nice video, bt i dont av a mixer with a whip, though i av a mixer bt no with a whip, so can use d one i av?
@@rafiatakingbehin6547 it's recommended to have a stand mixer because you need to pour scalding hot sugar syrup into egg whites that are being beaten simultaneously... which is dangerous if not impossible with a hand held mixer...
If you mean you have a stand mixer but only the paddle attachment, then I'm not sure if the single paddle could create the required volume in the egg whites...
If you only have a hand mixer with beater attachment, Swiss Meringue buttercream is very similar and MUCH easier! (Sugar is disolved in egg whites over double boiler then whipped/beaten to meringue, then beat in butter slowly) - beaters might take just a little longer?
Pt
@@juliab8992 g
Thanks for the lemon trick!
Did you know that to get rid of fish smell while trying fish, you should boil a saucepan of water and cinnamon while frying the fish
By the time you're done, the whole kitchen won't smell fishy
I learned this in college from my roommate
I know this was already 3 years ago video and I was a begginner in baking and the way you said "don't panic" had already did happen to me😭. Where I literally felt depressed why does my buttercream gone runny and I gave up ;-;. What's wrong is I didn't watch any tutorials lol I just saw it and make it but didn't knew that it's gonna be okay if I whipped it a little longer😭😭. But thnak you so much for this informative video that buttercream looks so yummy and pretty😊◇
Omg I'm going to try this as soon my exams end😍 I also got the thermometer I ordered. Currently saving for an electric oven and a stand mixer. Can't wait to start my own baking business!
Love the recipe! But for all of my hand mixer friends I must warn you, this recipe is not for the faint of heart. Lol. I advise making this a day or so ahead as it requires your full attention and strength. I made the mistake of making it after I had already spent most of my day baking and oh my goodness my arms/feet hated me when I was done. You will be standing and mixing for nearly 50 minutes nonstop or you risk all of your hard work being for naught.
Preppy Kitchen I will definitely be investing in one after this adventure. I loved the result as it truly is a great option for those who aren’t a fan of ABC. Thank you again for this lovely recipe. I can’t wait to try to make Meringue cookies with the IM!
Kie G 8
Kie G so true! Only I made the same mistake last night!!
I tried the hand mixer route as well
I will for sure be getting a stand mixer if I decide to make this buttercream and similar types in the future, I'm taking your advice very seriously here, haha. For now I'm fine with regular buttercream and my hand mixer, and watching this amazing channel.
"Can you add less butter in?" Casually says "Nope" haha😂👌🏼
You can actually add less butter in! I make Swiss Meringue Buttercream alllll the time and my recipe is 2 egg whites to 100g sugar to 1 stick of butter (114g) and it whips up nice and stable every single time. I've used it on cupcakes, cakes, you name it and it's perfectly light; not too sweet, not too buttery.
Omg is it same process??
@@nataliesg850 yep, same process, just a bit less butter 😊
Joining the Italian buttercream party a little late lol I saw his updated video but came here to see this one too. Does it pipe well? How far ahead can I put it in piping bags?
4 egg whites
1 1/3 c sugar
1/4 tsp salt
16oz butter
1 tsp vanilla extract
1/4 tsp cream of tartar, or lemon juice ir vinegar
1/3 c water
I also fall in love with this amazing flavor. Thank you for sharing ypur knowlegde and experience
Me: is allergic to eggs.
Also me: watches anyway.
This is the meringue that my mother always make since I was a child. She is so good at it that she doesn’t even use a thermometer. She just see the pot and knows it is time.
I made this today, and it turned out really great!! The meringue without the butter is also amazing!
How u do it without butter ?
@@safaejibrane7173 it's called boiled icing. that's without butter. you boil the sugar with water while beating eggwhites with cream of tartar. When the sugar-water mixture comes to a boil pour it on the egg whites slowly while beating at high speed.
Thank you for frequently stopping and telling me not to freak out at literally every point that I've panicked when trying to make buttercream before. I'm much less afraid of it now!
John I have like crystal sugar in my butter and I keep mixing but it doesn’t seem to be doing anything any tips?
You are so sweet!! Thanks for sharing this with us!! Love all your videos! I'm triying to sell cakes and cookies decorated, but it's really dificult, and you give me happiness when i fell down because it's hard for me to have followers and customers but your smile and your kindness gives me hope to keep going!! Thanks a lot!! I will use your techniques in my Petronila Sweet Boutique!
Kisses from Argentina!!!
I love all your copper bakeware! You are missing a copper mixing bowl! :p Have you tried whisking eggs in a copper mixing bowl? You won't need cream of tartar to fluff the eggs. Keep up the great work. Keep the videos coming!
Twinkie Bunny really? You wont need tarter if using a copper bowl. Never heard that cool.
@@PreppyKitchen i had a copper vape a long time ago. And they literslly suggested rubbing keychup all over it to polish or clean it idk i was so grossed out and never polished it hHaha
I really love his videos, so calm, so happy, so clean, everything he does is like an invitation to do it yourself because it seem so easy. Love him!
I made this recipe today and I only needed about half of the butter. Even with only half the butter used the buttercream just tasted of pure butter and was quite unpleasant to eat so I had to add icing sugar to sweeten it up so it was more palatable. Do not recomend👎
“How much? Kind of how much u like.” *looks at 2 lbs bags of chocolate* 👁👄👁
After watching this video several times, I finally gave this a try today and it turned out perfectly. I loved the flavor, the texture, and the consistency. Thank you!
I made this buttercream and it came out perfect. Thank you so much.
When he poured the melted chocolate into the icing, I wanted to shove my face into the bowl!
My electric bills : 👁👄👁
I used salted butter, and it didnt work. I live in Denmark and i cant find unsalted butter. So do you have any tips
So I’ve never made Frosting before and this was so easy to do! My Fiancé who doesn’t like frosting loved it!
Will it be enough for an 8 inch cake
Did you use any particular
butter? I tried this recipe, but after adding butter and mixing 30 min it looked really bad, was yellow, and it melted immediatelly coz of the heat of the hand while piping 😞
So, question: I have successfully made both Swiss and Italian meringue buttercream, as well as American powdered sugar buttercream. I understand the difference between a meringue buttercream and an American buttercream - the texture of each is very different and are well suited to different tasks. American being stiffer is good for stacking cake layers that need to be structurally stable. Meringues being creamier and silkier make great piping. But what, other than the actual cooking method, is the difference between Swiss and Italian meringues, in terms of usage? Is there something a Swiss meringue would be better used for than an Italian meringue, or vice versa?? Is it really just chefs preference?
Probably taste, certain icings can overwhelm the cake
@@Charlie-yv3ib Unlikely - the difference between Italian and Swiss is not ingredients, it's preparation method. There IS a big difference in the taste of American buttercream but that's not so much my question.
Just finished making this with my kids on Christmas Day as a filling for our chocolate cake, its soooooo good Happy Christmas Mr.
"It's all gonna be OK." 💕 When John sez it, I believez it.
I love you I could have done it with you
John I cannot thank you enough! I made Italian Buttercream for the first time today thanks to you and your great video. It turned out PERFECT! And delicious! Yay!!!
Oh man, I love The Gays™️. That production value alone 😭
Thanks for the recipe, by the way! I’ve only ever tried the Swiss kind. I’m up to the challenge 💪🏼
NEVER, NEVER make this with margerine. Stick to butter even if it's a bit more expensive. I made this with margerine and it tasted terrible.
Does it taste like wax?
@@ninoadan8977 Wax? That's the perfect way to describe it. It was... insoluble and yucky. But after I put it in the fridge for a day or two and it tasted more like cream. Thank God it doesn't have to go to waste.
what happen if i make it by using cool white eggs?
@@niknurainshah2838
I made this but used less suger.the taste was delicious
I made this many times but used less suger.the taste was delicious
yeah bit expensive😥I think u did not mix well the eggs n suger together that's why it tasted terrible😫
Just remember it’s all going to be okay
Just the therapy I needed😭
I just wanted to lick the whisk through my screen 🤤🤤🤤
That water test was EXTREMELY helpful! Thank you!!
Omg this looks amazing! I’m already thinking of fall pumpkin flavors for this icing! When will you start making some fall inspired baked goods!? I’m so excited fall is my favorite time of year!
Good day sir, greetings from philippines! Thank u soo much for ur step by step procedure. Now i got my buttercream right. Thanks to u. Like u said in panicked stage. I was also like dat, and i think its ruined. Thats y i stopped making it. But all thanks to u.
May God give u good health and knowledge to help more home based mom likeme to earn extra income. Thank u so much and God bless. 😍😍😍
Hi! Stable po ba to sa weather natin? I tried swiss meringue buttercream pero natutunaw po agad eh
hi is this a stable icing on a hot weather?
Fun Fact: This icing is a fantastic medium for ruby chocolate!
Ruby chocolate?
Won't the eggs get crumbled when you add hot sugar syrup?
Thanks for another great video, I’ve been mixing and matching your cakes and frosting for a few weeks now. Would you consider doing a tutorial on ganache?
Love the rose golds and amazing recipe!
Omg you have explained it so well preppy... Even before a question came to my mind you have answered it... ,,Thank you so much for sharing this amazing recipe n also the tricks ,😍
He didn't separate the second egg. I thought we were making a meringue? You can't do that with an egg yolk in there...
Has anyone tried piping this frosting? I am having issues with consistency. Would putting it in the fridge help to make the frosting stiffer for piping?
I use this for piping all the time. Putting in the fridge helps make nice clean piping that keeps details. When left out of the fridge once on the cake it does not loose its shape much. Just not quite a sharp.
You are amazingly funny! When you raised your spatula, I opened my mouth instantly.
You are amazing,I have learned so much today,thank you!
I just tried this for my first time ever and WOW ! I actually did it. I completely love it. Thank you so much for all your detail !
You have such a mellow happy soft way of explaining things I am just addicted to listening to your explanations. Really is the best.
How much ingredients do I need if I don’t that much?
this recipe was a fail for me. I used all the correct ingredients and measurements. it just kept on curdling at the end even though i used all the butter. What did I do wrong?
hey! mine went like that too!! I just keep beating it and it smoothed out