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.
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🤣
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.
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
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 🥰
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
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 👏🏼 👏🏼👏🏼
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 :)
My wife and I have attempted Italian Buttercream several times. This is the first video that said to push through the fear, the look of “it’s separating” and “soggy peaks” and just whip the heck out of it! Glad to report a resounding success!!! Thank you !!!!! (Oh the butter we’ve wasted 😢)
The best and only frosting recipe you need. Super easy to make and freezes well too! You can omit adding the butter for those that are allergic to dairy. You can add melted chocolate to kick it up a notch for an awesome chocolate frosting. This guy is the best!
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!!!
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.
Love your videos and recipes. I’m 73 and have been baking for about 50 years. I used to be messy with my piping bags until I learned how to do better. I use a tall plastic “glass” that can fit 1/2 of my bag and fold down the other half. Never had a messy bag after I started doing this.
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.
@@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?
“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!
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!
This is the 2nd time am using your recipe and they all have turned out fantastic. Made the lemon cake and now this for my daughter who is always craving for cupcakes.. fair warning, to those who don't like sugar and too much oil,reduce the grams. Cupcakes turned out moist and tasty only issue is they were too oily., i used Greek yoghurt instead of sour cream . Otherwise his recipes are just the bomb and easy to follow. Thanks
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 ❤️
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👍
Made the frosting today and it tasted like a dream in the mouth. It very well complimented the flavour of the cake. Usually American buttercream frosting comes out too strong and it overpowers the flavour of the cake but the Italian buttercream just goes right. However, I think it is best instead of making 1 cup of sugar syrup it would be best to prepare 1 1/2 - 2 cups of sugar syrup because else you would barely get a sweet taste in the frosting. Anyway John many thanks to you from Sri Lanka 🇱🇰. You are absolutely the best.
After trying several recipes, I tried yours. OMGoodness!!!!! What a wonderful, delicious and delightful Italian meringue buttercream. This buttercream frosting did not even get soupy. This will take me to a whole different level of decorating. Thank you so much.
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've always been too overwhelmed to try a meringue buttercream, but after watching you I made an attempt. And OMG!! I am never going back to normal powdered sugar buttercream!! You are so gentle and beautiful when you describe your work.. Love it! Love it! Love it! Thank you all the way from Cape Town South Africa
This recipe is amazing! Not only not too sweet, but very stable...I used it to decorate a birthday, which had to sit out on a table in the shade for several hours, it was 30 C and did not melt or weep . Guests raved about how delicious it was too.
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!!!
Tried this buttercream years ago and panicked when it got a little soupy, threw it all out which was a huge disappointment bc I was making them for my granddaughters first birthday party. After watching your video and listening to your explanation of the process step by step I’m confident enough to give it another go. Love your videos and your enthusiasm!
I panicked the first time I made IMBC, but I was learning from The Cake Bible and it warned about this "curdling" effect, and suggested you stop adding butter, increase mixer speed until it started to come together. Once it did, you can finish adding the rest of the butter. Hope it went better for you the next time!
The best buttercream I have made... not too sweet.. so smooth and silky... easy to frost the cake too.. thank you for all the detailed instructions! Don't feel like I'll make American buttercream ever again..
I made this recipe to fill my Macarons. Half of it was flavored with Rose water and the other half with Lavender. I have also done your French butter cream, which is my favorite, but I do the Italian recipe to add color because the white is so much easier to color than yellow. 😊 Thanks for your recipes.
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 made this Buttercream yesterday. And I am making it today again. It is by far the best recipe I have found. Just the perfect amount of sweetness and soooo silky smooth!
Thank you, John, for all your recipes. I tried this Italian buttercream last week and I was really happy with the egg whites and hot syrup. That part went very well. But I did get into a panic when the butter adding just didn't seem to be working. And I had to finish the cake decorating for the evening! But I thought, no, no, just keep going, that's what I was told to do!! In the end it came out extremely well and everyone said how good it was!! Great recipes. You are my go to for all good recipes.
@@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.
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 😞
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.
Hi preppy kitchen, I made swiss meringue buttercream for a few times but all of them fail. Then I tried your Italian meringue buttercream recipe and watch your tutorial, and it's my first time successful in making a meringue buttercream, and it tastes so good! Thank you so much!💕❣️
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. 😍😍😍
John, you're so amazing and informative! I absolutely love your videos and just how "real" you are! Thank you for all you share with us!! ❤️ P.S. As a baker and custom sugar cookie decorator, I would love to share a very handy tip for neatly filling a decorating bag? Choose a drinking glass from your kitchen and place your decorating bag (with tip already in place) tip down into the glass until the tip touches the bottom. Fold the part of your bag that extends over the rim of the glass over the sides of your glass, and pull it down slightly as your decorating bag opens up. You may want to place your hand inside the bag to open it up even further if necessary, and you are now free to neatly fill your decorating bag! With this method, you can spoon/spatula your buttercream or royal icing into your bag, and it will only touch the part of the bag that is below the rim of your glass. 😉👍 Enjoy!!
Made this recipe for the second time today and it came out awesome. I have never made anything you have shared and been disappointed everything is always spot on.
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.
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!
i just try your recipe today,it makes me scared at first coz its a little hard to make but i hust follow your instructions and voila!!!i did it!!not so sweet,silky and smooth stable buttercream❤️❤️❤️thank you
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!
Your videos are the best, I tried this and at 2 sticks of butter I indeed started freaking out, then you mentioned not to, at the 4th portion, magic, just pure icing magic, I will never do another version again, this is my go to!
Love your kitchen, especially that stove. BTW: If you want to do all eggs w/o worrying if they are bad, just put them in a bowl/glass full of water and if they float they are bad, if they sink, they are good. :)
I enjoy listening to his voice. What is great is he tells you Why you need to do something in a certain way. Its stay in my little pointy brain better. I tend to rebel if I don't understand why with baking. 😊 great videos!
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
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.
Wow!!! I'm so amazed. How does his food always look so perfect? His cakes, frosting, pies and cheesecakes are perfection!! I'm sorry but the "Cake Boss" has nothing on him. Lol. Seriously been binge watching since I found him on You Tube!! Can't get enough. Plus his family is so precious ❤❤❤❤. This is now my favorite channel. THANK YOU😍😍🤗🥰❤❤❤
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 😊
John, I made this buttercream twice, both for my younger sisters' birthdays, and each time it turns out just perfect! Thank you for sharing your wisdom with us! 💜😊
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.
thank you so much for sharing and explaining step by step directions. thank you for making it clear that we pour the sugar syrup while still very hot. ive always wanted to know that.
Im a newbie and no proper baking lesson but I watch your videos and learn.I tried some recipes especially if ingredients available in my little kitchen.
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 ,😍
This recipe, sir, is INCREDIBLE! I made Champagne cupcakes for my sisters wedding shower and I wanted to do a champagne frosting of sorts with a champagne syrup I'd made since we don't drink alcohol. I made a simple syrup with the booze in place of the water and followed your recipe exactly and OMG, it was a HIT! Everybody kept asking me how I made it :D thank you for teaching me!
I’ve just made this and I can tell you, the result came out GREAT. I didn’t expect to get this result ‘cause it was my first time doing something like this. But I have to say that it’s very buttery and rich, so I don’t know if you want to put a lot of this on your cupcake. I really want to thank you for this recipe!😋
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.
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 did it! My first attempt at this recipe and it came out superbly. 😊. Now I need to figure out how to make my decorating skills match the wonders of Italian buttercream. Thanks for the great video.
I just made this for a raspberry cake and it came out delicious! Nice and creamy and not overly sweet. It was also very easy. Came out great thanks for all the tips :)
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.
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..
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!
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🤣
I like how you show the meringue in All of its different stages of "Becoming" - very helpful!
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 .
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?
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 🥰
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
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 👏🏼 👏🏼👏🏼
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🤣😄
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?
My wife and I have attempted Italian Buttercream several times. This is the first video that said to push through the fear, the look of “it’s separating” and “soggy peaks” and just whip the heck out of it! Glad to report a resounding success!!! Thank you !!!!! (Oh the butter we’ve wasted 😢)
The best and only frosting recipe you need. Super easy to make and freezes well too! You can omit adding the butter for those that are allergic to dairy. You can add melted chocolate to kick it up a notch for an awesome chocolate frosting. This guy is the best!
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!!!
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.
You know what makes this so great? The fact that he is in love with the frosting.
Love your videos and recipes. I’m 73 and have been baking for about 50 years. I used to be messy with my piping bags until I learned how to do better. I use a tall plastic “glass” that can fit 1/2 of my bag and fold down the other half. Never had a messy bag after I started doing this.
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.
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
“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.
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 don’t know what I love more. - your calming instructions, your smile, or your MATCHING copper bakeware/cookware ❤️ 💗 💕 ❤️
This is the 2nd time am using your recipe and they all have turned out fantastic. Made the lemon cake and now this for my daughter who is always craving for cupcakes.. fair warning, to those who don't like sugar and too much oil,reduce the grams. Cupcakes turned out moist and tasty only issue is they were too oily., i used Greek yoghurt instead of sour cream . Otherwise his recipes are just the bomb and easy to follow. Thanks
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 🙏🏻
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 ❤️
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
Made the frosting today and it tasted like a dream in the mouth. It very well complimented the flavour of the cake. Usually American buttercream frosting comes out too strong and it overpowers the flavour of the cake but the Italian buttercream just goes right. However, I think it is best instead of making 1 cup of sugar syrup it would be best to prepare 1 1/2 - 2 cups of sugar syrup because else you would barely get a sweet taste in the frosting. Anyway John many thanks to you from Sri Lanka 🇱🇰. You are absolutely the best.
After trying several recipes, I tried yours. OMGoodness!!!!! What a wonderful, delicious and delightful Italian meringue buttercream. This buttercream frosting did not even get soupy. This will take me to a whole different level of decorating. Thank you so much.
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!
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. 🥰
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 !
I've always been too overwhelmed to try a meringue buttercream, but after watching you I made an attempt. And OMG!! I am never going back to normal powdered sugar buttercream!! You are so gentle and beautiful when you describe your work.. Love it! Love it! Love it! Thank you all the way from Cape Town South Africa
This recipe is amazing! Not only not too sweet, but very stable...I used it to decorate a birthday, which had to sit out on a table in the shade for several hours, it was 30 C and did not melt or weep . Guests raved about how delicious it was too.
Excuse me, how much butter did you add to the cream?
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!!!
Tried this buttercream years ago and panicked when it got a little soupy, threw it all out which was a huge disappointment bc I was making them for my granddaughters first birthday party. After watching your video and listening to your explanation of the process step by step I’m confident enough to give it another go. Love your videos and your enthusiasm!
I panicked the first time I made IMBC, but I was learning from The Cake Bible and it warned about this "curdling" effect, and suggested you stop adding butter, increase mixer speed until it started to come together. Once it did, you can finish adding the rest of the butter. Hope it went better for you the next time!
GC GC r
You have such a mellow happy soft way of explaining things I am just addicted to listening to your explanations. Really is the best.
The best buttercream I have made... not too sweet.. so smooth and silky... easy to frost the cake too.. thank you for all the detailed instructions! Don't feel like I'll make American buttercream ever again..
I made this recipe to fill my Macarons. Half of it was flavored with Rose water and the other half with Lavender. I have also done your French butter cream, which is my favorite, but I do the Italian recipe to add color because the white is so much easier to color than yellow. 😊 Thanks for your recipes.
Best line: *"Remember: It's all gonna be okay."*
Fr 😌
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!!!
One of the few people to explain why to use each ingredients, doesn’t talk sh*t, smiles, just perfect.. so glad I found him xx
I made this Buttercream yesterday. And I am making it today again. It is by far the best recipe I have found. Just the perfect amount of sweetness and soooo silky smooth!
Thank you, John, for all your recipes. I tried this Italian buttercream last week and I was really happy with the egg whites and hot syrup. That part went very well. But I did get into a panic when the butter adding just didn't seem to be working. And I had to finish the cake decorating for the evening! But I thought, no, no, just keep going, that's what I was told to do!! In the end it came out extremely well and everyone said how good it was!! Great recipes. You are my go to for all good recipes.
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.
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 😞
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.
Hi preppy kitchen, I made swiss meringue buttercream for a few times but all of them fail. Then I tried your Italian meringue buttercream recipe and watch your tutorial, and it's my first time successful in making a meringue buttercream, and it tastes so good! Thank you so much!💕❣️
This is the BEST FROSTING EVER!!! Just got done making it and it is DIVINE! Where has this been all my life?? I’ve been decorating cakes wrong.
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?
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?:/
That water test was EXTREMELY helpful! Thank you!!
John, you're so amazing and informative! I absolutely love your videos and just how "real" you are! Thank you for all you share with us!! ❤️
P.S. As a baker and custom sugar cookie decorator, I would love to share a very handy tip for neatly filling a decorating bag? Choose a drinking glass from your kitchen and place your decorating bag (with tip already in place) tip down into the glass until the tip touches the bottom. Fold the part of your bag that extends over the rim of the glass over the sides of your glass, and pull it down slightly as your decorating bag opens up. You may want to place your hand inside the bag to open it up even further if necessary, and you are now free to neatly fill your decorating bag! With this method, you can spoon/spatula your buttercream or royal icing into your bag, and it will only touch the part of the bag that is below the rim of your glass. 😉👍 Enjoy!!
Made this recipe for the second time today and it came out awesome. I have never made anything you have shared and been disappointed everything is always spot on.
You need your own baking show! The cooking channel is missing out on you!
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
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!
i just try your recipe today,it makes me scared at first coz its a little hard to make but i hust follow your instructions and voila!!!i did it!!not so sweet,silky and smooth stable buttercream❤️❤️❤️thank you
I tried it on my baby’s cake and I loved it! It taste really good! This is now my favorite buttercream!🥰 Thank you!
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!
Oh my goodness, thank you! I have tried tons of different meringue buttercream recipes and they always turn out weird. This one is simply amazing.
Just found you...am an experienced baker and I’m thrilled with your videos THANK YOU💕
Your videos are the best, I tried this and at 2 sticks of butter I indeed started freaking out, then you mentioned not to, at the 4th portion, magic, just pure icing magic, I will never do another version again, this is my go to!
Hi ..
I made this frosting on 11th for my babies 1st birthday and it came out beautiful... everyone loved it
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"?
John has some major Disney Princess energy going on & I'm here for it! ♥️
Love your kitchen, especially that stove. BTW: If you want to do all eggs w/o worrying if they are bad, just put them in a bowl/glass full of water and if they float they are bad, if they sink, they are good. :)
I tried this receipe yesterday. First time in my life trying a meringue butter cream. Am sooo happy it came out perfect. Thank you chef🙏
I enjoy listening to his voice. What is great is he tells you Why you need to do something in a certain way. Its stay in my little pointy brain better. I tend to rebel if I don't understand why with baking. 😊 great videos!
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
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.
Wow!!! I'm so amazed. How does his food always look so perfect? His cakes, frosting, pies and cheesecakes are perfection!! I'm sorry but the "Cake Boss" has nothing on him. Lol. Seriously been binge watching since I found him on You Tube!! Can't get enough. Plus his family is so precious ❤❤❤❤. This is now my favorite channel. THANK YOU😍😍🤗🥰❤❤❤
i like the way you talk letting people understand what is to do.
"its gonna be ok" - dont panic. very convincing.
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
Dr. Seuss meringue peaks... gotta be the most unique description I've heard of meringue peaks.
and so accurate!
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.
I've learned a lot , in buttercream frosting, swiss mirungue buttercream, in Italian buttercream , tips and additional knowledge. Thank you so much ❣
Appreciate the tiny details you share that makes lot of difference in baking.
I made this buttercream and it came out perfect. Thank you so much.
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
🤣🤣🤣
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!
John, I made this buttercream twice, both for my younger sisters' birthdays, and each time it turns out just perfect! Thank you for sharing your wisdom with us! 💜😊
That was the sassiest buttercream piping ever! So smooth, structured and shinny! 🤩 Will definitely try this recipe this weekend.
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?
Excellent tutorial John. You are a wonderful teacher. I love your sense of humour and you are soooo cute!
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
thank you so much for sharing and explaining step by step directions. thank you for making it clear that we pour the sugar syrup while still very hot. ive always wanted to know that.
Im a newbie and no proper baking lesson but I watch your videos and learn.I tried some recipes especially if ingredients available in my little kitchen.
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 :)
Just finished making this with my kids on Christmas Day as a filling for our chocolate cake, its soooooo good Happy Christmas Mr.
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 ,😍
This recipe, sir, is INCREDIBLE! I made Champagne cupcakes for my sisters wedding shower and I wanted to do a champagne frosting of sorts with a champagne syrup I'd made since we don't drink alcohol. I made a simple syrup with the booze in place of the water and followed your recipe exactly and OMG, it was a HIT! Everybody kept asking me how I made it :D thank you for teaching me!
I’ve just made this and I can tell you, the result came out GREAT. I didn’t expect to get this result ‘cause it was my first time doing something like this. But I have to say that it’s very buttery and rich, so I don’t know if you want to put a lot of this on your cupcake.
I really want to thank you for this recipe!😋
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.
Omg I just made this! Sooo good. I’m pairing it with a vanilla cake and a fruit reduction filler. Cannot wait to try it!
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 did it! My first attempt at this recipe and it came out superbly. 😊. Now I need to figure out how to make my decorating skills match the wonders of Italian buttercream. Thanks for the great video.
I just made this for a raspberry cake and it came out delicious! Nice and creamy and not overly sweet. It was also very easy. Came out great thanks for all the tips :)