Hi!! will this be good for cupcakes that have to be at room temperature for 4 hours? Btw thank you! I have been looking for a good middle ground for sometime. Will try it out and let you know
This buttercream is fine to set out at room temperature for several hours, but then should be refrigerated after that. Let it come back to almost room temperature before serving or using. There are answers to other common questions about this recipe in the post. You can find that link in the description.
Since posting this recipe, I've actually tried it with both cold and not-so-cold cream and both have worked. I have noticed though that some types of butter will harden up if you use very cold heavy cream. If that happens, just let the frosting sit out so the cream can warm up a little, then whip it again.
I love this recpie! Always wanted to try it but never gound a reliable source, well now I do! Thanks love xx I take it it has to be kept in the fridge but does it completely harden in the fridge like ABC?
I hope you love this version! I think it’s a good middle ground for the average ABC and whipped topping. I left mine out for an hour or two and it was totally fine but after that, I stored it in the fridge. It did firm up but maybe not quiet as hard as regular ABC. I’d definitely let it come to room temp for a bit before serving it though.
I really didn’t find that it formed much of a crust on it. If you replace a bit of the butter with shortening it might but not sure it would whip up quite as well. 💖😊
Can we separately whipped cream and then fold it in ready buttercream frosting? I already have buttercream frosting (made with half butter and half shortening)
Hey Stormy, this one is an Ateco 849 piping tip. Spoiler alert here: You're the person who won April's Cake Swag box, correct? I think I'm remembering correctly. If that's true, then you don't have to go and buy one. Hint, hint...;)
I’d probably try to add most in before adding the cream. Also it’s best to use the gel food coloring instead of the liquid type. The gel coloring is concentrated and won’t add unnecessary liquid.
Hi, do you use chilled heavy cream from the fridge or at room temperature? I tried this recipe, with room temp butter and chilled heavy cream but it turned out crumbled
I think I remember Dairy Queen's frosting being closer to just straight-up whipped cream. I could be wrong though. This frosting is light and fluffy but is more like a combination of whipped cream and buttercream, so it's probably richer and a little sweeter than Dairy Queen's. Hope that helps.
Can i make this frosting ahead of time and store it in a freezer or fridge? will it deflait? If i can, can you tell me how i can store it and for how long?
Hi! How do you suggest we turn it into biscoff whipped buttercream? I mean how much biscoff spread can I add to one batch without messing with the consistency? Thank you xx
Oh gosh I've never even had biscoff, can you believe it! So, I looked at other recipes and although theirs aren't whipped buttercream, they add from 1/2 cup to 1 cup of biscoff cookie butter to it. I'd probably try somewhere in the middle at around 2/3 cup. I have no idea if it will still whip properly, but I'll think positive thoughts!
Here is me reporting back on how I adapted this recpie for biscoff flavor (iam guessing anything with similar consisteny like peanut butter or nutella will work too) 500 mg icing sugar 500 gm butter( i use salted for my buttercream) I tub of emola cream cold (non diary whipped cream) 270 ml Vanilla to taste Pinch of salt to taste if using non salted butter Dissolve sugar in cream, stir it really well with a whisk to dissolve any lumps Whip 500 gms of butter till light and white Mix the cream sugar mixture in 2 batches Then whipp on high speed for 10 mins To add Biscoff flavor Mix in 250 gms biscoff spread after whipping. It didn't affect the consistency much, still piped beautifully and held its shape reasonably xx
Do you mean using it as a filling between two cake layers? This buttercream is very light and may not hold up to a heavy cake layer on top of it. It also won’t hold up to heat well as it’s a whipped frosting. You may want to consider regular American buttercream and if it’s very hot, you could use vegetable shortening to replace some of the butter in American buttercream to make it more heat stable. I will say that if a cake is going to be outside or in 85 F plus degree weather, it’s going to melt regardless of the type of buttercream you use.
Hi there. If you click on the link in the description box for the recipe, then click jump to recipe and then click the metric button under the ingredients and it will convert cups to metric for you.
It depends on what the ingredient is. Click the link to the recipe post in the description, hit the ‘jump to recipe’ button and you’ll get to the recipe card and you can then click the word ‘metric’ under the ingredient list and it will convert the measurements to metric for you.
Hi there if you click on the link to the recipe in the description, there is a button on the recipe card on that page where it will show you metric measurements.
There’s no ‘y’all’. It’s just me. I’m not sure if you mean the actual ingredients should be lighter as in lower calorie or if you mean the actual words should be lighter. Not sure, but frosting isn’t generally low calorie. 🤷🏻♀️
![fellow fellow - พรุ่งนี้ไม่มีใครรู้ feat. INK WARUNTORN [OFFICIAL MV]](http://i.ytimg.com/vi/QP6JyjYx_W0/mqdefault.jpg)
Thank you, I will try this one for sure
Perfect recipe
Hi!! will this be good for cupcakes that have to be at room temperature for 4 hours?
Btw thank you! I have been looking for a good middle ground for sometime. Will try it out and let you know
I think it will be fine as long as the temp isn’t a warm room temp.
Awesome!! I going to use this recipe 😍
Hi this buttercream how many days be a room temperature ?
This buttercream is fine to set out at room temperature for several hours, but then should be refrigerated after that. Let it come back to almost room temperature before serving or using. There are answers to other common questions about this recipe in the post. You can find that link in the description.
Thank you
If I use a hand mixer, should I use the balloon whisk or the regular ones?? 😮💨🥲
I think either would work but I’d probably start with just the regular ones as they seem to be sturdier.
Should the heavy cream be room temp or does cold work for this recipe? :)
Since posting this recipe, I've actually tried it with both cold and not-so-cold cream and both have worked. I have noticed though that some types of butter will harden up if you use very cold heavy cream. If that happens, just let the frosting sit out so the cream can warm up a little, then whip it again.
I love this recpie! Always wanted to try it but never gound a reliable source, well now I do! Thanks love xx
I take it it has to be kept in the fridge but does it completely harden in the fridge like ABC?
I hope you love this version! I think it’s a good middle ground for the average ABC and whipped topping. I left mine out for an hour or two and it was totally fine but after that, I stored it in the fridge. It did firm up but maybe not quiet as hard as regular ABC. I’d definitely let it come to room temp for a bit before serving it though.
My favorite song
Thanks for an awesome recipe. Does it form a crust after being outside for a while? Thank you
I really didn’t find that it formed much of a crust on it. If you replace a bit of the butter with shortening it might but not sure it would whip up quite as well. 💖😊
Can we separately whipped cream and then fold it in ready buttercream frosting? I already have buttercream frosting (made with half butter and half shortening)
I’m not sure if it would mix well enough but you could certainly try it!
Can i use full fat milk or fresh cream instead of heavy cream
Full fat milk won’t whip up like heavy cream or whipping cream will. If you used it, the buttercream would end up runny or just way too soft.
Thank you! Which tip did you use to frost the cupcakes in the video?
Hey Stormy, this one is an Ateco 849 piping tip. Spoiler alert here: You're the person who won April's Cake Swag box, correct? I think I'm remembering correctly. If that's true, then you don't have to go and buy one. Hint, hint...;)
@@IScreamforButtercream thank you! I sure am. Sweet! Thank you so much!! Can’t wait to receive it. :)
That looks AWESOME!! I love that bowl! Is the icing freezer friendly??
It should be although you’d probably have to rewhip it once defrosted.
@@IScreamforButtercream thankyou!
What can I substitute the heavy whipping cream for?
Sorry. I don’t know that anything else would work here but either heavy cream, which is sometimes called whipping cream.
This looks great! At what point can we add coloring to it? I’m definitely going to try this! Thanks so much for sharing!
I’d probably try to add most in before adding the cream. Also it’s best to use the gel food coloring instead of the liquid type. The gel coloring is concentrated and won’t add unnecessary liquid.
This recipe looks great 😍
Do you mind sharing the piping tip you used please? X
Oh sure! I think this one was an Ateco 849
@@IScreamforButtercream thank you!!
Hi, do you use chilled heavy cream from the fridge or at room temperature? I tried this recipe, with room temp butter and chilled heavy cream but it turned out crumbled
If the heavy cream is too cold and is firming up the butter too much, just let it sit out and get a little warmer then whip it again.
Hello
I love this recipe, is the best❤️. Do you also have the recipe for the muffin on the video? Thank you verry much☺️
These were just chocolate cupcakes. Here's the link to my recipe: iscreamforbuttercream.com/best-chocolate-cupcakes/
Can I put fresh cream instead of Heavy cream?
Does this taste the same as the frosting they use at Dairy Queen for their cakes. Like super light and fluffy? Or is that something else?
I think I remember Dairy Queen's frosting being closer to just straight-up whipped cream. I could be wrong though. This frosting is light and fluffy but is more like a combination of whipped cream and buttercream, so it's probably richer and a little sweeter than Dairy Queen's. Hope that helps.
Hi! How long does it last at the chiller? :)
Can i make this frosting ahead of time and store it in a freezer or fridge? will it deflait?
If i can, can you tell me how i can store it and for how long?
I haven’t tried freezing it. It will keep in the fridge though for probably up to about 6 days or so. If it deflated some, you can re-whip it a bit.
@@IScreamforButtercream oh okay, thankss
Hi! How do you suggest we turn it into biscoff whipped buttercream? I mean how much biscoff spread can I add to one batch without messing with the consistency? Thank you xx
Oh gosh I've never even had biscoff, can you believe it! So, I looked at other recipes and although theirs aren't whipped buttercream, they add from 1/2 cup to 1 cup of biscoff cookie butter to it. I'd probably try somewhere in the middle at around 2/3 cup. I have no idea if it will still whip properly, but I'll think positive thoughts!
Will give it a go and keeo you updated, thanks alot xx
Oh and please try it, it is insanely delicious ❤
Here is me reporting back on how I adapted this recpie for biscoff flavor (iam guessing anything with similar consisteny like peanut butter or nutella will work too)
500 mg icing sugar
500 gm butter( i use salted for my buttercream)
I tub of emola cream cold (non diary whipped cream) 270 ml
Vanilla to taste
Pinch of salt to taste if using non salted butter
Dissolve sugar in cream, stir it really well with a whisk to dissolve any lumps
Whip 500 gms of butter till light and white
Mix the cream sugar mixture in 2 batches
Then whipp on high speed for 10 mins
To add Biscoff flavor
Mix in 250 gms biscoff spread after whipping.
It didn't affect the consistency much, still piped beautifully and held its shape reasonably xx
@@lamyaandadam oh thank you so much for sharing this!
Can I use this icing to bind layers of a cake? I've seen videos where they omit whip cream as it melts under heat.
Do you mean using it as a filling between two cake layers? This buttercream is very light and may not hold up to a heavy cake layer on top of it. It also won’t hold up to heat well as it’s a whipped frosting. You may want to consider regular American buttercream and if it’s very hot, you could use vegetable shortening to replace some of the butter in American buttercream to make it more heat stable. I will say that if a cake is going to be outside or in 85 F plus degree weather, it’s going to melt regardless of the type of buttercream you use.
Pls can i cover a whole cake with this?
Hey quick question. Is that whipping cream at room temperature ?
No, I just used it cold or cool. I didn’t wait for it to go down to room temp.
Soo nice, thank you for the recept. What are the ingredients in gramma and ml? I don’t unterstand in cups, i am from switzerland. Thank you☺️
Hi there. If you click on the link in the description box for the recipe, then click jump to recipe and then click the metric button under the ingredients and it will convert cups to metric for you.
Hi, what piping tip is that?
I used an Ateco 849 Closed Star piping tip
How much grams is 1 1/2 cup
It depends on what the ingredient is. Click the link to the recipe post in the description, hit the ‘jump to recipe’ button and you’ll get to the recipe card and you can then click the word ‘metric’ under the ingredient list and it will convert the measurements to metric for you.
@I Scream for Buttercream thanks
Can you help me to convert to gram
Hi there if you click on the link to the recipe in the description, there is a button on the recipe card on that page where it will show you metric measurements.
I made it and failed 😆😥 the butter / the fat and the whip cream were separated. It looked like lumpy fats and liquids.
Yall could have made the ingredients lighter.
There’s no ‘y’all’. It’s just me. I’m not sure if you mean the actual ingredients should be lighter as in lower calorie or if you mean the actual words should be lighter. Not sure, but frosting isn’t generally low calorie. 🤷🏻♀️
Can we use heavy cream which has 25% fat content for this buttercream.
Yes. We use the terms heavy cream and whipping cream interchangeably here.