Hi! Pastry chef here to give you every measurement :) - 2 sticks room temp butter, 1 cup, 226g, 8 oz - 1/4 tsp salt (skip if using salted butter), 1g - 1 tsp vanilla extract, 4g, 5ml - 1 can sweetened condensed milk, 397g, 14 oz ❤️
Lol - 226 grams!!! 😂. Yes, two hundred and twenty SIX grams. Yes everyone in the world who uses metric (apart from weird Americans) weighs out two hundred and twenty SIX grams of butter (in metric we weigh it out to the nearest five/ten digit). If you're reading this fellow bakers, just measure out 225 grams or near enough to that. It's butter for god's sake, not gram by gram micro-dust.
Hello there , I i’ve been looking for a nice good frosting that holds its shape and tastes good I tried very different recipes and didn’t work out for me , and then I tried this and it was amazing very silky very smooth and very good shape for forming it holds its shape even in hot weather !! I love how you explain every single detail that’s how i did it, thank you so much all the way from kuwait 🇰🇼
This is sooooooo good! Using this buttercream recipe I was able to decorate my cupcakes for the first time 🙈 I always have bad luck with the other type. Thank you so much!!
The key to this is the proper room temp of the butter like you mentioned. The first you tube video I watched said to have the condensed milk cold. That won't work. The frosting was sliding off the cake. Even after I tried adding 1 cup of powdered sugar to thicken it up. Wasn't working. Also My butter was too warm. Just leave it out about 45 min. This is a good video. Thanks. I'm going to try it again because the taste was amazing. Also another video said to whip the butter for no less than 8 minutes.
So, just tried your recipe, it worked up after I refrigerated it. I believe it is too hot for it in my state during summer. It melted immediately after I got it done pretty much (5-ish minutes). It tasted really good by itself... but not on the cupcakes I made. So, it's not my favorite but thanks for the recipe, it was fun to try! Off to the next frosting! 😊
@Laura Wilson, I use 4 sticks of butter, too. I also use salted butter and just omit adding the salt, and I use a tablespoon of vanilla extract. Sooooo good.
Your timing on this new frosting is perfect !!! I have been thinking about trying a new kind b/c american is just so much powdered sugar and depending on the batch can be too sweet for me atleast. Do you think you could do a video of just working with this Russian buttercream now ?? Like doing some ombre, piping & covering a cake please ?
another great alternative to american buttercream is swiss meringue! its really easy to work with and very light. it's easy to make and has become my new go-to.
@@kimbask5714 It's made just as it was in the video. Although when I make it, I use 4 sticks (one pound) of salted butter, but I use the same technique that was used in the video. Just cream the butter for 5 to 7 minutes until it's smooth, creamy and lighter in color. Then add the vanilla (I omit the salt since I used salted butter) and the vanilla (I use a tablespoon), then beat till it's all light, creamy and well blended. To me, the taste is a tiny bit like that of homemade vanilla ice creaam - delicious, smooth and creamy.
Kim Bask hi! I’ve made it before and there a ton of tutorials on TH-cam for it:) you essentially just add milk and sugar over a medium heat and cook for about 40 minutes until it thickens up! Adding a little bit of baking soda in the middle of the process helps a ton :)
well explained, wanted to try this one since a long time and I think now I’ve got a good recipe for it..I recommend you try swiss buttercream as well, it’s a really popular frosting and it’s a very good one, super light and airy and perfectly sweet..
It never ever fails. Every time I try to make a new kind of buttercream it goes all wrong and I can't figure out why 😭 I do it exactly how I'm instructed
I saw another video that says the condensed milk should be chilled overnight. If it separates while mixing, pop the icing in the fridge for 5-10 minutes and then resume mixing. Maybe those tips will help.
@@morrism3250 adding cold condensed milk to room temp butter will cause it to curdle. But they should make sure the ambient temperature in the kitchen isn't over 78.
Just tried this....was disappointed. Tasted like sweetened condensed milk. It’s look and texture reminds me of Cool Whip. I added cocoa powder and it improved its taste. Won’t be making this again but was fun to try. Thanks for sharing even though I didn’t care for it. 😋
This looks so good. I actually can't stand sweetened condensed milk on it's own or as a topping but I don't mind if it's mixed into something. Can't wait to try this.
This is very similar to Most Indonesian butter cream recipes, but sometimes, some people here use margarine or shortening or buttermix instead of only use full of butter , because it is cheaper than butter and to prevent the buttercream from melting too much in the hot tropical climate
Fantastic! Couple of questions: 1.Can you use this type of butter cream to frost a whole cake? 2. How many cupcakes can you frost with the quantities you used in this video? Thanks in advance! 😊
Thank you for this, will def be trying this out. Do you think it would be suitable to also cover a cake in this type of frosting. As always many thanks
Hi! Lots of questions that have not been answered. Chelsea if you have time, can you address them? 1. Do you refrigerate for crumb coat? 2. How well does is stand up on a hot day? 3. How well would this work on a semi naked cake? 4. Does is have a yucky aftertaste? 5. If using salted butter, can you omit the salt? 6.Would this work under mirror glaze/fondant? 7. How much frosting does this make? Thank you!
Hi! Pastry chef here to give you every measurement :) - 2 sticks room temp butter, 1 cup, 226g, 8 oz - 1/4 tsp salt (skip if using salted butter), 1g - 1 tsp vanilla extract, 4g, 5ml - 1 can sweetened condensed milk, 397g, 14 oz ❤️
Hi! Love your videos 😊. I use this buttercream for all my cakes as it's easy to make, but i always have this little air bubbles in my bc and my cake do not look smooth 😔. How can i have a smooth buttercream? Thank you 😊
Baking all my life. Here is the simple recipe for buttercream. Two sticks of butter 3/4 of can of the sweetened condensed milk. Pinch of salt Few drops of lemon juice to help the frosting stay forever formed Vanilla extract few drops Use hand mixer until comes out like a formed butter. Enjoy
Hey! Love the video and can’t wait to try this Russian buttercream recipe! I was wondering... I believe this buttercream would work very well for cupcakes and single tiered cakes, as for 2+ tiered cakes I would differ. You can still get that silky smooth texture by maybe trying an Italian or Swiss meringue buttercream, as those buttercreams will provide much better stability your awesome tiered/sculpted cakes will need. Either one provides such a light/airy texture! Of course, every pallet is different, but anything is worth a try (you prob already tried it) 😊
I Love American Buttercream but yes it is sweet, I will be willing to try this one, Thanks for sharing 😊 Can you tell how many cups you get from this ingredients?
How does this frosting hold up on hot days? Or does it droop at all at room temperature? Also, would you say it’s is a cost effective way to make frosting for large cakes? Or do you prefer American buttercream. Thanks!
Bird's Party Yes, this channel has a million versions of this frosting. th-cam.com/video/lAL_30tX3QQ/w-d-xo.html th-cam.com/video/5P1Kyj4kk38/w-d-xo.html
Chels do you think this frosting is good to use to color & frost cake ?? Im in the middle of making your vanilla layer cake from the Christmas lights cake. I was thinking of trying this frosting instead of the almond buttercream recipe. Please respond if you can.... Id love the help. :)
from the recipe in the description : "It can be made in advance, but you will need to re-whip it with your stand or hand mixer once it comes to room temperature. Be sure you don’t let it sit out for too long, or else it can get too warm and loose it’s silky smooth texture. I let my frosting sit out overnight, and found it had developed air bubbles overnight. When I went to restir it to make it smooth again, it separated :/ "
Does it hold at room temp? I was thinking about doing a modified buttercream and use half buttercream, half shortening, because I live in a very tropical climate but am after the taste of the condensed milk. I don't know if it tasted like condensed milk though haha
Can this be done in peanut butter or other flavors? If it thickens, what would you recommend to thin it out since the original recipe doesn’t involve heavy cream?
There's Swiss merengue buttercream, French buttercream, Italian buttercream, and whipped cream. I encountered one called German buttercream and one called flour buttercream... maybe try those!
Butter that comes to room temperature in an hour....not in Canada in the middle of winter! I usually have to leave mine out overnight( granted sticked butter is 1-2$ more than just a pound of butter in Canada)
I've been wanting to prepare a russian honey cake (medovik) and all the recipes call for heavy cream, which we don't have in my country. Could this be used as a substitute for that cake?
I’ve tried this icing. It pipes great but it’s just not sweet enough for me. Kind of blah. I love how easy it is, so I’m wondering how to make it just a little sweeter. Could I add “some” powdered sugar, or would that destroy the texture?
Add some melted cooled white chocolate, about 100 would be enough. That sweetens it up and makes it taste even better. Or you could add dark if you wanted to make a chocolate buttercream. Then you will get a fudgy chocolate buttercream that's so delicious. I hope this helps x
If you don’t plan on adding to much powder sugar you can dissolve the powder sugar in some hot water. Like this no grit buttercream recipe. th-cam.com/video/U47BvLJ6wmc/w-d-xo.html
Hey girl! I love your videos. Have you considered using some kind of mic for your videos? The sound quality is kind of hard to listen to 😫 it’s not a big deal tho!! Still watch all your vids
I noticed that your recipe uses half the amount of butter than most recipes out there for Russian buttercream, is there a particular reason for that? Sweeter?
My icing failed. I followed the instructions but could not get it to hold its shape. I tried refrigerating it but it didn’t help. It’s not runny but it does not hold a stiff peak or any shape when I tried to pipe it.
from the recipe in the description : "It can be made in advance, but you will need to re-whip it with your stand or hand mixer once it comes to room temperature. Be sure you don’t let it sit out for too long, or else it can get too warm and loose it’s silky smooth texture. I let my frosting sit out overnight, and found it had developed air bubbles overnight. When I went to restir it to make it smooth again, it separated :/ "
i don’t like American buttercream because it’s way to sweet, so i’ve been using Italian meringue buttercream because it’s less sweet. The Russian buttercream looks very silky and i think the sweetened condensed milk would give it the perfect amount of sweetness. but everyone has different preferences and if you want to decide which one is better try it out for yourself! hope this helps
Hi! Pastry chef here to give you every measurement :)
- 2 sticks room temp butter, 1 cup, 226g, 8 oz
- 1/4 tsp salt (skip if using salted butter), 1g
- 1 tsp vanilla extract, 4g, 5ml
- 1 can sweetened condensed milk, 397g, 14 oz
❤️
Thank you so much!
So I can use regular butter?
@@aly5041 By that I pressume you mean SALTED butter....yes youcan but then leave out any additionsl added salt.
1 condensed milk for only 2 sticks of butter??? that's too sweet
Lol - 226 grams!!! 😂. Yes, two hundred and twenty SIX grams. Yes everyone in the world who uses metric (apart from weird Americans) weighs out two hundred and twenty SIX grams of butter (in metric we weigh it out to the nearest five/ten digit). If you're reading this fellow bakers, just measure out 225 grams or near enough to that. It's butter for god's sake, not gram by gram micro-dust.
Pleeease decorate a cake with this buttercream to see how good it holds!!!! With your amazing decorating skills♥️ Omg so excited to try this🤗
pro trick: you can watch movies at flixzone. Been using them for watching a lot of movies during the lockdown.
@Cooper Frederick Yea, I have been using flixzone} for months myself :D
Hello there , I i’ve been looking for a nice good frosting that holds its shape and tastes good I tried very different recipes and didn’t work out for me , and then I tried this and it was amazing very silky very smooth and very good shape for forming it holds its shape even in hot weather !! I love how you explain every single detail that’s how i did it, thank you so much all the way from kuwait 🇰🇼
I can't believe that it has only 4 ingredients, thanks for share. ¡Saludos desde México! 🇲🇽
This is sooooooo good! Using this buttercream recipe I was able to decorate my cupcakes for the first time 🙈 I always have bad luck with the other type. Thank you so much!!
The key to this is the proper room temp of the butter like you mentioned. The first you tube video I watched said to have the condensed milk cold. That won't work. The frosting was sliding off the cake. Even after I tried adding 1 cup of powdered sugar to thicken it up. Wasn't working. Also My butter was too warm. Just leave it out about 45 min. This is a good video. Thanks. I'm going to try it again because the taste was amazing. Also another video said to whip the butter for no less than 8 minutes.
So, just tried your recipe, it worked up after I refrigerated it. I believe it is too hot for it in my state during summer. It melted immediately after I got it done pretty much (5-ish minutes). It tasted really good by itself... but not on the cupcakes I made. So, it's not my favorite but thanks for the recipe, it was fun to try! Off to the next frosting! 😊
I use salted butter (for all my baking) so I just leave out the added salt. This turned out so delicious and couldn't be easier to make.
How stable is it for countries with really hot weather? I am not sure if I can decorate a cake with this frosting..
Same
One of my favorites! But I think I use 4 sticks of butter. Great video!
@Laura Wilson, I use 4 sticks of butter, too. I also use salted butter and just omit adding the salt, and I use a tablespoon of vanilla extract. Sooooo good.
What does it taste like? Does it need to stay refrigerated or does it keep its shape room temperature?
Your timing on this new frosting is perfect !!! I have been thinking about trying a new kind b/c american is just so much powdered sugar and depending on the batch can be too sweet for me atleast. Do you think you could do a video of just working with this Russian buttercream now ?? Like doing some ombre, piping & covering a cake please ?
J.K Fitz This channel has so many versions of this frosting. th-cam.com/video/lAL_30tX3QQ/w-d-xo.html
th-cam.com/video/lAL_30tX3QQ/w-d-xo.html
another great alternative to american buttercream is swiss meringue! its really easy to work with and very light. it's easy to make and has become my new go-to.
@@louisondessus thanks ! I have to try some new kinds b/c american is too sweet for me lately. Lol Do you know does it work well with striping combs ?
@@JKFitz See Preppy Kitchen...he explains it in the finest detail.
And making sweetened condensed milk at home is a breeze! Will try this out.
QQTrick1QQ how do you do it at home?
@@kimbask5714 It's made just as it was in the video. Although when I make it, I use 4 sticks (one pound) of salted butter, but I use the same technique that was used in the video. Just cream the butter for 5 to 7 minutes until it's smooth, creamy and lighter in color. Then add the vanilla (I omit the salt since I used salted butter) and the vanilla (I use a tablespoon), then beat till it's all light, creamy and well blended. To me, the taste is a tiny bit like that of homemade vanilla ice creaam - delicious, smooth and creamy.
Joyce Galloway Parker I believe they were asking about the condensed milk
Shakyrunner360 yes. The homemade condensed milk was what I was wondering about :)
Kim Bask hi! I’ve made it before and there a ton of tutorials on TH-cam for it:) you essentially just add milk and sugar over a medium heat and cook for about 40 minutes until it thickens up! Adding a little bit of baking soda in the middle of the process helps a ton :)
Never heard of this...I will definitely need to try it. May be adding another icing to my list🤔
Can't wait to try this!! Thank you Chelsea!!😍😍
well explained, wanted to try this one since a long time and I think now I’ve got a good recipe for it..I recommend you try swiss buttercream as well, it’s a really popular frosting and it’s a very good one, super light and airy and perfectly sweet..
My favorite type of frosting
It never ever fails. Every time I try to make a new kind of buttercream it goes all wrong and I can't figure out why 😭 I do it exactly how I'm instructed
Bummer :(....that"s how I I am with Pie Pastry.
Most Russian buttercream recipes call for 4 sticks of butter.
I saw another video that says the condensed milk should be chilled overnight. If it separates while mixing, pop the icing in the fridge for 5-10 minutes and then resume mixing. Maybe those tips will help.
It is because it SEEMS like a fail but you have to KEEP mixing, then it all comes together - see Preppy Kitchen.
@@morrism3250 adding cold condensed milk to room temp butter will cause it to curdle. But they should make sure the ambient temperature in the kitchen isn't over 78.
Hi I love that idea, I will try it this weekend I have a gathering and they requested cupcakes.
Please let us know how it was
How was it?
Just tried this....was disappointed. Tasted like sweetened condensed milk. It’s look and texture reminds me of Cool Whip. I added cocoa powder and it improved its taste. Won’t be making this again but was fun to try. Thanks for sharing even though I didn’t care for it. 😋
Oh, whoch buttercream tastes best?
Love the PINK mixer! Can’t wait to try this recipe.
This looks so good. I actually can't stand sweetened condensed milk on it's own or as a topping but I don't mind if it's mixed into something. Can't wait to try this.
Soooo excited to try this amazing frosting....I can't believe how simple that looked...YUMMMMM
Carla Rowan I’m a cake decorator I made this I don’t like it at all
@@SuperTamig can you explain what you didn't like about it? I'm a new cake decorator and itd be helpful to know!
This is very similar to Most Indonesian butter cream recipes, but sometimes, some people here use margarine or shortening or buttermix instead of only use full of butter , because it is cheaper than butter and to prevent the buttercream from melting too much in the hot tropical climate
That was a great demonstration.
Fantastic!
Couple of questions:
1.Can you use this type of butter cream to frost a whole cake?
2. How many cupcakes can you frost with the quantities you used in this video?
Thanks in advance! 😊
Great video! Exactly what I was looking for :)
Wow this looks so delicious am definitely going to try this. Good job Chelsea.
Cupcake savvy uses this condensed milk icing a lot
Yes for over a year now. I also use it.
It is amazing buttercream, and the flavours that cupcake savvy makes are a..mazing. 😋🥰😋
09echols I think it’s gross I made it
@@SuperTamig same 😖 it tastes like weird, sweet butter, but it has a nice texture
I'm very creative Have you tried the flavored versions?
Definitely going to try this. Thanks for the share.
Thank you for this, will def be trying this out. Do you think it would be suitable to also cover a cake in this type of frosting. As always many thanks
i need to try this one for my cupcakes thank you new subscriber from Philippines i hope it wont melt
This is my go to. Silky and delicious!!
Will have to try this soon. I would like to see a lemon cream cheese glaze.
Thank you for explaining this!
Amazing and easy recipe... This Creme is always so yummy 🙂
Using salted butter provides a great contrast to the sweetness of the condescending milk and it cuts out one ingredient. 😊
Hi! Lots of questions that have not been answered. Chelsea if you have time, can you address them?
1. Do you refrigerate for crumb coat?
2. How well does is stand up on a hot day?
3. How well would this work on a semi naked cake?
4. Does is have a yucky aftertaste?
5. If using salted butter, can you omit the salt?
6.Would this work under mirror glaze/fondant?
7. How much frosting does this make?
Thank you!
you ned to just try it out for yourself.
What’s it like for cakes can you put in fridge to crumb coat large cakes ? Before you cover with fondant ? Thanks for any advice.
definitely gonna have to try this~
PERFECT.........THANK YOU SO MUCH !!!!!!!!
Thank you!!! Looks Yummy!
Ive always wanted to try this type of frosting but will definitely do now. Btw can u add color to this frosting and will it still hold its shape?
It would be very helpful for the rest of the world to put measurements in gr and ml. Many, many people don't use cups and ounces ❤️
Hi! Pastry chef here to give you every measurement :)
- 2 sticks room temp butter, 1 cup, 226g, 8 oz
- 1/4 tsp salt (skip if using salted butter), 1g
- 1 tsp vanilla extract, 4g, 5ml
- 1 can sweetened condensed milk, 397g, 14 oz
❤️
I will be trying this soon! Thank you
Hi! Love your videos 😊. I use this buttercream for all my cakes as it's easy to make, but i always have this little air bubbles in my bc and my cake do not look smooth 😔. How can i have a smooth buttercream? Thank you 😊
Put your cake scraper in hot water before smoothing the cake. It works perfectly
You might try folding it by hand after if you are using a mixer.
Baking all my life.
Here is the simple recipe for buttercream.
Two sticks of butter
3/4 of can of the sweetened condensed milk.
Pinch of salt
Few drops of lemon juice to help the frosting stay forever formed
Vanilla extract few drops
Use hand mixer until comes out like a formed butter.
Enjoy
Thank you for this vid. How many cupcakes would it frost? How many cups does it make? Asking for if I had to ice a 6inch cake.
I'd like to know this also
great job thank you
Hey! Love the video and can’t wait to try this Russian buttercream recipe! I was wondering... I believe this buttercream would work very well for cupcakes and single tiered cakes, as for 2+ tiered cakes I would differ. You can still get that silky smooth texture by maybe trying an Italian or Swiss meringue buttercream, as those buttercreams will provide much better stability your awesome tiered/sculpted cakes will need. Either one provides such a light/airy texture! Of course, every pallet is different, but anything is worth a try (you prob already tried it) 😊
That looks delicious! So do you know how it holds out if you make a day or so in advanced? Would you recommend?
I learned to make this using COLD Sweetened Condensed Milk, added all at once
Chilled sw co mi makes since, but still not at high speed imagine.
I always make my buttercream with condensed milk... I didn't know this was a thing, wild!!
I Love American Buttercream but yes it is sweet, I will be willing to try this one, Thanks for sharing 😊 Can you tell how many cups you get from this ingredients?
1 cup butter
1 3/4 cup condensed milk
Just tried it! It’s DELICIOUS but it came out runny for me. I followed step-by-step. Not sure where I went wrong.
Meraki Event Creations I think it’s runny because normally people add 4 sticks of butter instead of two
It came out runny and clumpy. This recipe did not work for me! Help. It’s so yummy!
Maryann Castro You can place it in the fridge if it runny. Most recipes do use 4 sticks of butter.
Mine was runny as well. Sticking it in the fridge helped...but it still melted and turned runny again if it wasn't eaten right away.
Thank you for this video I have a lot of orders for thanksgiving and I want some quick Buttercream recipe. Can I add color to this buttercream??
Hi Chelsea, do you have any cake decorating tutorials using this frosting?
How does this frosting hold up on hot days? Or does it droop at all at room temperature? Also, would you say it’s is a cost effective way to make frosting for large cakes? Or do you prefer American buttercream. Thanks!
Can you color and flavors this frosting like regular American buttercream?
Bird's Party Yes, this channel has a million versions of this frosting. th-cam.com/video/lAL_30tX3QQ/w-d-xo.html
th-cam.com/video/5P1Kyj4kk38/w-d-xo.html
Chels do you think this frosting is good to use to color & frost cake ?? Im in the middle of making your vanilla layer cake from the Christmas lights cake. I was thinking of trying this frosting instead of the almond buttercream recipe. Please respond if you can.... Id love the help. :)
Interesting & simple! What if the consistency wasn't quite right, whip it more?
How stable is it? Cant wait ti try this out.
I’ve been making this for years but I thought it was called eggless meringue buttercream.. oops
Hey will it melt if left on. A cake outside do you know?
Crystal Stovall yes like most frosting will, it’s best to keep it room temp or cooler
I’m not a fan of American Buttercream, I feel it to be very sweet. Do you suggest this?
Deepika Aryasomayajula my family love it. And no it’s really not super sweet like American buttercream
@@deepika308It's a simple recipe and easy to make, so just give it a try and see if it suits you or not. You won't know until you try. :)
Could you slowly add the condensed milk into the whipped butter while on a slow blend speed?
Can I also use this buttercream for cake decoration? (Crumb coat and smooth sides?)
Thanks for this will be trying ... could you do a Swiss merginue butter cream with meringue powder pls would like to see your method 😊
I'm going to try this... I think I'll finally love buttercream. Mi hate Icing sugar
how much does this yield? Can you ice and decorate a 3-tiered 6-inch cake?
Will this hold its shape if not refrigerated? Or in you cake recipes?
from the recipe in the description : "It can be made in advance, but you will need to re-whip it with your stand or hand mixer once it comes to room temperature.
Be sure you don’t let it sit out for too long, or else it can get too warm and loose it’s silky smooth texture.
I let my frosting sit out overnight, and found it had developed air bubbles overnight. When I went to restir it to make it smooth again, it separated :/
"
I'd like to know too
Dollface8788 yes it’s excellent
I dont know about holding its shape, i use it only as a filling. It holds great even without putting it the fridge at room temp
I think it would have to be refrigerated since it contains milk.
How long should you mix everything in between additions of the condensed milk?
Can you decorate your cupcakes the day before with this buttercreamand keep them in the frig?
Does it hold at room temp? I was thinking about doing a modified buttercream and use half buttercream, half shortening, because I live in a very tropical climate but am after the taste of the condensed milk. I don't know if it tasted like condensed milk though haha
Did you chill the sweetened condensed milk first?
Can this be done in peanut butter or other flavors? If it thickens, what would you recommend to thin it out since the original recipe doesn’t involve heavy cream?
Here in Philippines we call that Condensed milk buttercream.. Only condensed and butter.. 😊
Have you tried to decorate a cake or make any flowers with this icing? Just wondering how well it holds its shape.
I use this all the time, you can decorate and pipe very well with it. Check out vabakes on Instagram.
Jan Fleetwood Yes, you can check out this channel. th-cam.com/video/5P1Kyj4kk38/w-d-xo.html
There's Swiss merengue buttercream, French buttercream, Italian buttercream, and whipped cream. I encountered one called German buttercream and one called flour buttercream... maybe try those!
Crystal Gonzalez is flour buttercream called Ermine?
@@kjb3221 I have no idea
@@kjb3221 yes, it is the same buttercream
Does it have to be refrigerated?
How do you stay thin? Lol I can't help but eat some of everything I make 😅
Will this frosting hold up outside in the heat if I make this for cupcakes for a pitch-in outdoors?
Butter that comes to room temperature in an hour....not in Canada in the middle of winter! I usually have to leave mine out overnight( granted sticked butter is 1-2$ more than just a pound of butter in Canada)
After its made do we have to refrigerate this before in use as its a bit soft to use on cake pls advise
I've been wanting to prepare a russian honey cake (medovik) and all the recipes call for heavy cream, which we don't have in my country. Could this be used as a substitute for that cake?
New subs here😊...is this a stable frosting?
Have you made Swiss buttercream? I haven't yet, but would like to.
Will this hold up under fondant?
How many cupcakes can you decorate with this amount of frosting?
How much would I need to decorate a 3 layers 8" cake?
Thank you 👍
Could you please try to do a chocolate ganache frosting ❤️
Are there any variations on this? Like, for instance a chocolate buttercream based on this method?
I’ve tried this icing. It pipes great but it’s just not sweet enough for me. Kind of blah. I love how easy it is, so I’m wondering how to make it just a little sweeter. Could I add “some” powdered sugar, or would that destroy the texture?
I would be interested also. I tried this and everyone disliked it. "Not very sweet" and "Feels too fatty in my mouth". Not a cupcake was finished.
Add some melted cooled white chocolate, about 100 would be enough. That sweetens it up and makes it taste even better. Or you could add dark if you wanted to make a chocolate buttercream. Then you will get a fudgy chocolate buttercream that's so delicious. I hope this helps x
If you don’t plan on adding to much powder sugar you can dissolve the powder sugar in some hot water. Like this no grit buttercream recipe. th-cam.com/video/U47BvLJ6wmc/w-d-xo.html
Wow..I thought it was extremely sweet...almost too sweet.
Is this firm enough to pipe Russian flowers with?
Hey girl! I love your videos. Have you considered using some kind of mic for your videos? The sound quality is kind of hard to listen to 😫 it’s not a big deal tho!! Still watch all your vids
Can you try ermine buttercream... Please ❤️
I noticed that your recipe uses half the amount of butter than most recipes out there for Russian buttercream, is there a particular reason for that? Sweeter?
My icing failed. I followed the instructions but could not get it to hold its shape. I tried refrigerating it but it didn’t help. It’s not runny but it does not hold a stiff peak or any shape when I tried to pipe it.
Flour icing that would be nice and a chocolate version of the Russian icing
Can we work on this in room temperature like American BC or like Swiss BC and Italian is AC required ? I live in high temperature place.
hello, can this hold out of the refrigerator for long, like at a party?
How long does this last at room temp and in the fridge please ?
from the recipe in the description : "It can be made in advance, but you will need to re-whip it with your stand or hand mixer once it comes to room temperature.
Be sure you don’t let it sit out for too long, or else it can get too warm and loose it’s silky smooth texture.
I let my frosting sit out overnight, and found it had developed air bubbles overnight. When I went to restir it to make it smooth again, it separated :/
"
Emi M lovely
Thank you for the reply 😊
Chelsea did you taste it? Is it delicious??
What's the most delicious American or Russian???
i don’t like American buttercream because it’s way to sweet, so i’ve been using Italian meringue buttercream because it’s less sweet. The Russian buttercream looks very silky and i think the sweetened condensed milk would give it the perfect amount of sweetness. but everyone has different preferences and if you want to decide which one is better try it out for yourself! hope this helps
here is when she tasted it 4:11
@@casheen I tried to make both buttercreams but turned out so disgusting 😅 maybe i cannot make it as professional or the taste should be so😅
when I made this, it curdled :( any clue what I did wrong, and how to fix it? Thank you!
Do you know how long I can keep this buttercream in the fridge for?