This is the best and easiest icing I've ever made. I've added 8oz cream cheese and took out half stick of butter. Never has it come out so smooth and delicious. thank you for the recipe. Also I made two batches in one bowl and it works great. Thanks again.
Yes! It's delicious with the addition of cream cheese! And every time I try to make 2 batches at once, I end up with sugar everywhere. I wish I could do it that way, it would save some time! Are you able to keep the sugar in the bowl when you do it that way?
Can any of you tell me why when I make buttercream, it thins out really quick and won't hold its shape unless it's in the fridge. Within five minutes of being out, a piped swirl turn I to a shapeless puddle and my house is a consistent 72°
I have been making a special birthday cake for each of my twins every year since they were born. I am not a baker, but it was a special gift that I could give them. Yesterday, they turned 20! I have been searching for a delicious buttercream recipe for years, and this is it!! They loved it and even my husband commented on how good it was. I’m so glad I found your channel. Thank you so much!
I have finally decided to give your recipe a try and i was AMAZED on how DELICIOUS and trouble free it was to make! Thank you so so much!! I searched so long and after watching so many other videos (talk about anxiety!) yours is now my go-to buttercream receipe! Thanks again and may your channel & viewers continue to grow!!
Hola estoy viendo tu video, tu haces tres recetas verdad ? Cuantos gramos son de mantequilla por favor y cuanto de azúcar glass , de la manteca usas una taza pero no se pone el traductor para poder entender . Aquí en México las mantequillas son de 90 gramos ., ojalá y puedas ayudarme y leerme 😊🌺🌺
I just made your peanut butter and strawberry icing recipes yesterday. I used raspberry instead of strawberry in mine. They are both really good. Your channel has become my go to for cakes, icing and fondant work.I watch your videos over again and again. You've become my go to gal lol. Thanks so much for all that you do.
This is by far one of the best videos i have seen regarding buttercream and shortening frosting. With the best explanation of the process and how to resuce the air bubbles.
I just wanted to say thank you for all the incredible videos. I am a hobby/family party baker. I just made my daughter’s birthday cake and used your yellow box and frosting recipe. Absolutely perfect and delicious. People asked if I was a professional!! Thank you very much and please keep the videos coming. Btw for those in Florida the Sweetex shortening was key to making the frosting and fondant decorations hold in the heat (and the freezing car). Thank you!!!
I'm so glad it got rave reviews! People really love the flavor / texture of the cakes and icing. I try to tell people the Sweetex makes a BIG difference. The problem is that it's hard to find in smaller quantities so people usually don't try it out. But it really helps your icing to hold up to those extreme temps!
OMG Karolyn! This is seriously the best buttercream I have ever made. I think I would eat a flip flop if it were covered in this stuff. I think it must be the Sweetex shortening (and of course, the Wilton clear vanilla). Thank you so much for sharing your recipes with us.
How did you do this so easily? I keep trying new recipes and my buttercream is too thin no matter how much confectioners sugar I use, then I put it in the fridge where it gets hard as a rock,but within 5 minutes of sitting out it a piped swirl will thin to a shapeless puddle. What am I doing wrong? Not whipping long enough?
I’m feeling so grateful with you, because at the end I’ve found the true recipe for cake decorations. It’s easy and very good explain it. Gif bless your memory, your hands and all your knowledges. Have a great day with many blessings
Karolyn you are wonderful, I am so grateful for the icing and decoration lessons. Surprise birthday cake for my daughters 40 birthday party and I followed you instructions for the icing. So far so good no air. Hopefully everything else goes to plan.
Ok I am officially in love with your channel. You just happen to show up on my home feed and I’m so glad you did. I just made my first batch of vanilla buttercream without all the bubbles and I’m crying happy tears. Thank you for your videos
Thank you so much for this recipe!!! There is so many ways to make this your own. Made mine with Wal-Mart shortening(not vegetable), will never buy icing again👏👏👏 Tasted great!!
If I want to fill and cover a 3 tier cake, 10,8, 6 inches 2-2in each, do I need 2 or 3 batches? I’ve made this recipe before, love it! I use great value “high ratio” shortening. Thank you!!! 😊
Your timing is impeccable lol. Next week I need to make a ton of icing for a wedding cake. 💕💕💕💕 I really love your icing recipe, it’s so much easier to work with and it’s delicious!!
I've been following you not quite long ago but so far, you are the first baker on Planet TH-cam (I called planet bec everytime I watch videos here I feel like I'm moving into other dimension especially on cakes😅) who give exact techniques and secrets on doing cakes. Thank you so much for your help. Oh I just watched the wedding cake you made. OMG! So beautiful. Please, tell your mom thank you too. She got very stable hands. Perfect video 🥰
Do you add salt to your recipe to balance out the sugar? If not, what do I do to balance out the sweetness of the sugar? Would it be a good idea to use salted butter instead? Just a question from a non-professional baker. I made frosting recently and my daughter said that it was good but a little too sweet. Your videos and cakes are awesome so you may already have a video for this. Thanks for sharing!😊
Hi Karolyn! I typically make smaller cakes and was hoping you could let me know what you do differently for smaller batches to get it that smooth? You mentioned you would post a video about it but I checked and I’m not sure it up! I’d be okay with just a short reply on how to go about it, I would appreciate it so very much!! Love love your videos and am so grateful for you sharing your craft with us!! Thank you greatly for your time! 💗💗💗
Great video! For a helpful tip, if you change the paddle attachment on the mixer, to a whisk attachment, it doubles the amount of frosting in one batch!!! I tried this once on one of my buttercream, and I did see satisfying results.
@@KarolynsKakes Hi! Omg, 7 months later I saw this lol!! For icing cupcakes it's super great, for a cake it may have some streaks with bubbles. : ) But I don't have an issue with it!
Thank you thank you thank you! You are amazing and your videos and ideas are amazing. Thanks for sharing with us all out here in viewing land. God bless
Thank you, Karolyn. I am learning so much from your well made and also entertaining videos that present years of cake experience in a way beginners can understand. I have just one more question. Here at the monastery we have a huge commercial mixer that can make 12 loaves of bread at one time, Is there any reason I could not make my 5 batches of buttercream all at once in this big mixer and then whip it up in the smaller 8 quart one?
Aww you're welcome! You can absolutely make it in that big mixer and then whip the air out in the smaller one! I wish I had one that big, it would make life so much easier 😂
Karolyn,when you have made your batch of buttercream. Is it already the right consistency to pipe borders and flowers. I have made some and iced cupcakes, it tasted great
Yes it is! You can always add a little more liquid if you need to thin it out for more intricate piping. And you can add a little meringue powder if you want it even stiffer for flowers!
Really enjoy watching your videos. I wanted to see your recommendation for a printer for edible images. I'm just starting out and don't have such a big budget but want to see what is good out there that is not so big on my wallet. Thank you
I get my edible printing printer and supplies from Icing Images. The quality of the products they sell is top notch. So I never have to worry about the paper falling apart or melting and the printer has been great. I know that it is an investment to make. I will recommend to look into reviews because while some printers and supplies may be cheaper, they come with issues.
Hmmmm I've never actually had this with an ice cream cake before! I love ice cream cakes and a lady I know used to work for Carvel. I asked her for the icing recipe for their ice cream cakes and she said it was secret and they don't share it! It's most likely a stabilized whipped cream frosting. That would probably be better on an ice cream cake!
With the batch that you made today, how much frosting did that yield? Love your tips and tricks thank you so much!! just starting out myself and you have been so helpful
@@KarolynsKakes thank you so so much! Really appreciate your quick response. I am making my first wedding cake next week! 12 inch base then an 8 and a 6, so excited and so grateful for all your info it will be crucial💕👍
This recipe is AWESOME!!! It was not overly sweet and I used the Walmart brand baking shortening. It will forever be my go to recipe. Thank you for sharing!❤️
Great info! I am new to baking. I love american buttercream, to decorate cakes or for cake filling. The problem is that every time I place the cake in the refrigerator, the buttercream gets very hard. Any suggestions? Thanks!
That's the reason I refrigerate my cakes! I like the icing to get hard so the cake doesn't get messed up when I work on them. There is butter in the icing. Think about it, when you put butter in the fridge, it gets really hard. Your icing is getting hard because the butter solidifies in the fridge. Which is great once your cake is iced, because you can handle it without messing it up!
Yes! You can mess around with the ratios if you prefer. The shortening helps stabilize the icing as it melts at a higher temp than butter. So with more shortening, it can withstand the warm weather longer.
Hi Karolyn, thank you so much for sharing with everyone your amazing videos. I have learned so much. I do love this recipe and I am ready to try it. My question, do you have any video on how to color the buttercream red and cover a cake with it? Red frosting without using chocolate, in a big amount, is my nemesis. Thank you in advance Maria from CT
Hi Karolyn, absolutely love your videos . Im from the uk and we dont have Sweetex here. We have a shortening called Trex. The only ingredients in it are Palm oil and Rapeseed oil. Is this the same as hi ratio ( sweetex)?? Nutritional info per 100g: ENERGY; 900kcal FAT; 100g SATURATES; 35g MONOSATURATES; 47g POLYUNSATURATES; 17g. All the rest, such as carbs, sugars,fibre, protien and salt are 0g. I have been baking deserts and celebration cakes for years and im a bit apprehensive at trying the Trex.
I've heard that Trex is the substitution that people use in the UK. The high ratio shortening (Sweetex) has no moisture, which results in a very smooth icing. The Sweetex is soy-based. I'd love to try the Trex to see how different it is. I can't get the Trex here though 😢
Hi, love all your videos, such a big fan and it really helps a lot. In South Africa its really hard if not impossible to find shortening, what else could i use instead in place of it?
Hi! You can use all butter (I would do 3 sticks, which is 1 1/2 cups or 339 grams total) The shortening helps stabilize the icing so it doesn't melt as fast at higher temperatures. Since you're using all butter, it will get soft faster. Make sure you don't thin it out too much (don't add too much liquid). Just add a little at a time until you get it to a spreadable consistency!
Hi first time watching your videos the way you explain everything is sooooo easy and understandable (well for me 😅) question if I want to make alot of icing and Storage on my fridge is it a good idea? Just to play smart and save time or don't be lazy and make icing every time I need it 😅 thank you for your recipe
Hi Paola! Yes, you can make this in advance and store it in the fridge. You'll want to thaw it on the countertop for a few hours before you use it. And then you'll have to re-whip the icing to get it back to a good consistency! (Put it back in the mixer and mix it before you use it again.)
Ok. So I understand what you’re saying regarding “the best way” to add color. But- what if I need The Big Batch, for a project that will involve like 5 different colors? (Say… this weekend?? Lol ;) Do I separate into bowls by color & handmix, pushing my bubbles out by hand/spatula?? Or …?? TY in advance!! 🤗 🎂 🥳
Have you had any luck using a hand mixer? I dont have the extra money to buy the stand mixer and would hate to waste anthing. Thanks and hope to hear from you! Also to add, im a beginner and I love your videos!!
I've never tried making this with a hand mixer. A hand mixer won't be able to tolerate a big batch like this. So what I recommend is making 1 batch of the icing with the hand mixer. Then you can put the icing in a food processor or use an emersion blender to get it really smooth!
when you store your buttercream in the fridge and pull it out to come to room temp do you have to remix it??? or can you just scoop what you need and fill? i want to make a big batch but i dont want to have to pull out the mixer again just to whip it again or i would just do it when i need it. im lazy, dont want to do things twice, lol. And omg i love how you tease your boyfriend, you make the videos fun to watch!
Wow, that process is just like making latte micro foam. I pour latte art and you have to get rid of all the big air bubbles if you want to pour a design into the espresso. If you don’t submerge the steam wand, all the big bubbles will not go away and you’ll just get that fluffy cappuccino style instead of a velvety smooth finish. Submerging is key!!!
I have a 7 guard kitchen aid so mine doesn’t lift up. So will I still get the same results as you do when you lift it up to get the top? Thank you so much your videos are so much easier to follow .
I don't like those bowl lift models, so I'm not sure how it works with those. If I had one, I would just use the spatula and scrape the top to try to mix it in like I did in the video.
Thank you for sharing your ideas and tips Question after making butter cream and put in fridge So when I am ready to put on cake do I have to whip again Waiting for your reply
I never have, but I don't see why you couldn't. Just be aware that Crisco is greasier than the Sweetex high ratio shortening, so your icing may be a little greasy.
Approximately how much of this icing would you suggest if I'm making a 3 tier cake 9 inch, 7 inch, 5 inch? I always struggle with knowing how much icing to use. I don't make enough cakes to make a ton at a time. I know it's better to make too much than not enough though.
Assuming you're filling and frosting them, I would make 3 batches of icing like I do in this video. If you're just frosting them (not filling), then you can make 2 batches.
Hi! Love your videos thank you for sharing your techniques! I have 3 cakes to make over the next few days so i made a big batch. How do i colour the icing once made? It was only after i made it that i got to the but in the video that we are to add the colouring at the beginning 🤦🏻♀ any advice now i have a big bowl lovely smooth icing? Thanks!
I make this big batch, then take out however much I want to color and hand mix it in or mix on low, being careful not to beat too much air into it. If you get bubbles, you can smooth them out with this technique: th-cam.com/video/RLZ49rMUxQM/w-d-xo.html
Can you make a double batch of this buttercream at one time, or do you need to stick to the small basic recipe in order to get good results? We have an 8 quart kitchen aid mixer. How may batches do I need to put in this mixer to create the vacuum you describe?
You can do a double batch at once. I just don't like the mess it creates so I like to split it up into 3 different batches. 3 batches fills my 5 qt bowl. With an 8 qt bowl, you'll most likely need 5 batches.
@@KarolynsKakes Thank you, Karolyn. I am learning so much from your well made and also entertaining videos that present years of cake experience in a way beginners can understand. I have just one more question. Here at the monastery we have a huge commercial mixer that can make 12 loaves of bread at one time, Is there any reason I could not make my 5 batches of buttercream all at once in this big mixer and then whip it up in the smaller 8 quart one?
Hi I'm glad I ran into your videos like your buttercream looks very smooth and easy to work I been using the sam's buttercream works ok but for me is to sweet but I'm going to give it a try to your buttercream because it looks very smooth just have a question if you use unsalted butter how much salt can you add to cut down the sweetness . I didn't mention I live in Texas and in the summer is very hot day temperatures about 108 F and been looking for a stable buttercream thank you so much for your recipe
Yay!! 🥰🥰 I use Sweetex Golden Flex because that’s what’s sold in the local store I purchase it from. They do have other varieties but I’m not too familiar with them. You can research them on their website! www.stratasfoods.com/category/bakery
I use 3/4 cup in the Summer when it's hotter so it can withstand the heat longer. I find that I don't need as much when it's cooler out, so I use 1/2 cup then.
First timer here. Love your lessons! My question, when icing the cake and then cooling to let it solidify, is the main icing batch just sitting on the counter at room temperature waiting to be applied for the final coating for ease of applying and spreading? And am I correct this can be used in the same cake as filling AND icing? Thanks.
Thank you Carol! Yes, I leave it at room temp in an airtight container. And I use this as a filling and icing! I'll use it as a regular vanilla filling, or I'll add a bunch of different ingredients to get lots of different flavors, I show it in this video: th-cam.com/video/yVk1J9qZ1HI/w-d-xo.html
You don't have to, but I refrigerate all of my cakes. So if I were to make an all-Sweetex icing, it would go in the fridge. I think they just travel better when they are cold!
Royal icing is good for cookies because it sets hard. This icing does crust, but it only holds up to light touch. So it may be difficult to decorate cookies with this.
Thank you Alejandra! It's hard to say because the cakes could be different sizes and heights. Just a rough estimate, based off of 5" high cakes, I could ice a 14", 13" or 12" cake. Or two 11" or 10" cakes. Or three 9" or 8" cakes. Or four 7" or 6" cakes. Icing may be left over.
It is hydrogenated vegetable oil, soybean oil, or animal fat. (I mainly use the soybean shortening.) By adding hydrogen to it, it makes it a solid substance.
Hello!!! You’re literally now my favorite person ever I think I’ve watched like every single one of your videos in the past like two weeks, but I was just wondering how you would go about this recipe in a smaller batch you had kind of mentioned it at the end, but I was just wondering if like a smaller batch would just be like dividing the ingredients in half or how many cakes I would make in order to fill and decorate within a smaller batch? I would love to see a video on it, but a quick response is greatly appreciated, thank you! 💞💞
Awww you're the sweetest! 😊 I usually make this as a small batch. In this video, I made 3 separate batches of it and mixed it all together. So I would just do one batch instead (I do that all the time). I do get some air bubbles in the smaller batches, so I add a TEENY bit more water and rely on my smoothing technique to get those out. I hope that helped!
If you enjoy my tutorials, I'd be so grateful if you'd Buy Me A Coffee! ☕🙏
www.buymeacoffee.com/KarolynsKakes
This is the best and easiest icing I've ever made. I've added 8oz cream cheese and took out half stick of butter. Never has it come out so smooth and delicious. thank you for the recipe. Also I made two batches in one bowl and it works great. Thanks again.
Yes! It's delicious with the addition of cream cheese!
And every time I try to make 2 batches at once, I end up with sugar everywhere. I wish I could do it that way, it would save some time! Are you able to keep the sugar in the bowl when you do it that way?
Can you still use the method for the buttercream if you don’t have a tilted mixer? I have a lift mixer.
YOUR RECIPE PLEASE
Do you put the cream cheese in at the same time as the butter?
Can any of you tell me why when I make buttercream, it thins out really quick and won't hold its shape unless it's in the fridge. Within five minutes of being out, a piped swirl turn I to a shapeless puddle and my house is a consistent 72°
I have been making a special birthday cake for each of my twins every year since they were born. I am not a baker, but it was a special gift that I could give them. Yesterday, they turned 20! I have been searching for a delicious buttercream recipe for years, and this is it!! They loved it and even my husband commented on how good it was. I’m so glad I found your channel. Thank you so much!
Yayyyy!! I love this! It really has been my favorite forever, and people really love the taste and texture!🙌
I have finally decided to give your recipe a try and i was AMAZED on how DELICIOUS and trouble free it was to make! Thank you so so much!! I searched so long and after watching so many other videos (talk about anxiety!) yours is now my go-to buttercream receipe! Thanks again and may your channel & viewers continue to grow!!
Lydia, you're so sweet, thank you!! And it really is so good, I'm glad you like it! 🙌
Hola estoy viendo tu video, tu haces tres recetas verdad ?
Cuantos gramos son de mantequilla por favor y cuanto de azúcar glass , de la manteca usas una taza pero no se pone el traductor para poder entender . Aquí en México las mantequillas son de 90 gramos ., ojalá y puedas ayudarme y leerme 😊🌺🌺
I just made your peanut butter and strawberry icing recipes yesterday. I used raspberry instead of strawberry in mine. They are both really good. Your channel has become my go to for cakes, icing and fondant work.I watch your videos over again and again. You've become my go to gal lol. Thanks so much for all that you do.
Christy! Thank you so much girl, I am so happy I'm able to help you! 🥰
And I make raspberry buttercream too, it's SO GOOD with lemon cake!
@@KarolynsKakes lemon is probably my favorite cake. I'm gonna have to try that.
I'd love to see this video but I can't find it 😕
Can you demonstrate both the lemon butter cream iceing your peanut butter and strawberry icing plz?
This is by far one of the best videos i have seen regarding buttercream and shortening frosting. With the best explanation of the process and how to resuce the air bubbles.
Awww Lizeth, thank you so much my dear! 💜🙏
I just wanted to say thank you for all the incredible videos. I am a hobby/family party baker. I just made my daughter’s birthday cake and used your yellow box and frosting recipe. Absolutely perfect and delicious. People asked if I was a professional!! Thank you very much and please keep the videos coming. Btw for those in Florida the Sweetex shortening was key to making the frosting and fondant decorations hold in the heat (and the freezing car). Thank you!!!
I'm so glad it got rave reviews! People really love the flavor / texture of the cakes and icing. I try to tell people the Sweetex makes a BIG difference. The problem is that it's hard to find in smaller quantities so people usually don't try it out. But it really helps your icing to hold up to those extreme temps!
OMG Karolyn! This is seriously the best buttercream I have ever made. I think I would eat a flip flop if it were covered in this stuff. I think it must be the Sweetex shortening (and of course, the Wilton clear vanilla). Thank you so much for sharing your recipes with us.
It really is SO good! The Sweetex makes it super smooth and the vanilla makes it taste amazing 🙌
How did you do this so easily? I keep trying new recipes and my buttercream is too thin no matter how much confectioners sugar I use, then I put it in the fridge where it gets hard as a rock,but within 5 minutes of sitting out it a piped swirl will thin to a shapeless puddle. What am I doing wrong? Not whipping long enough?
I’m feeling so grateful with you, because at the end I’ve found the true recipe for cake decorations. It’s easy and very good explain it. Gif bless your memory, your hands and all your knowledges. Have a great day with many blessings
God
I made the Father’s Day cake with your instructions . Thanks again.
I love you and your tutorials! Please don't ever stop sharing your knowledge! This video saved my buttercream and my sanity today ❤️🙌
You're the sweetest, thank you Krysta!
Can I ask your advice on something?
Karolyn I cannot wait to make this!! I have never tried sweetex but I found some at my local cake supply store! This looks soooo smooth.
OMG wait til you see and taste the difference! 🥳
Karolyn you are wonderful, I am so grateful for the icing and decoration lessons. Surprise birthday cake for my daughters 40 birthday party and I followed you instructions for the icing. So far so good no air. Hopefully everything else goes to plan.
Yayyyy!!! You got this! 🎉🙏
Take us shopping with you one day! I would love to see your cart on a busy week!
Okay!
U r a blessing to me girl. I’m making my daughters small wedding cake. I needed help and here you are !!!! ❤❤❤ thank you so much
Yayyyy!! You're welcome honey, you got this! 🙌
Just made triple batch of buttercream it is delicious, thank you making my grandson first birthday cake🎉God bless you
Yesssss!! It really is so delish, I bet he's gonna love his cake from you 💜
This is my go to icing. I’ve had a lot of trouble with air bubbles lately. Can’t wait to try this. Thank you!
Air bubbles are super annoying, but here's how I smooth them out:
th-cam.com/video/RLZ49rMUxQM/w-d-xo.html
Ok I am officially in love with your channel. You just happen to show up on my home feed and I’m so glad you did. I just made my first batch of vanilla buttercream without all the bubbles and I’m crying happy tears. Thank you for your videos
Yayyyyy!! This makes me so happy! 🙌🎉
Nothing better than watch one of your videos to make my day happy. Thank you!
You are so kind, I appreciate you! 😊
Thank you so much for this recipe!!! There is so many ways to make this your own. Made mine with Wal-Mart shortening(not vegetable), will never buy icing again👏👏👏 Tasted great!!
Yessss!! It takes a little effort to make it, but it costs a lot less and tastes SO much better. I'm so glad you like it! 🙌
Easy and secure recipe, I’m like it because I don’t want to waste my ingredients. Thank you so much.
If I want to fill and cover a 3 tier cake, 10,8, 6 inches 2-2in each, do I need 2 or 3 batches? I’ve made this recipe before, love it! I use great value “high ratio” shortening. Thank you!!! 😊
3 batches may be tight, I would make 4 to make sure I have enough!
I tried your doctored cake mix and icing recipe!! Definitely a game changer, received so many compliments on how moist the cake was, thank you!
Yayyy!! Isn’t it so good?! So glad everyone liked it 🙌🏼🙌🏼
Your timing is impeccable lol. Next week I need to make a ton of icing for a wedding cake. 💕💕💕💕 I really love your icing recipe, it’s so much easier to work with and it’s delicious!!
Yayyy!! See? I knew you needed it! 🙌🏼🙌🏼
May I ask you a question?
@@jessecarpenter3628 Me? Yes, I hope I can help.
Oh yes you are the best!! Love you. God bless you all
Thank you!!
I've been following you not quite long ago but so far, you are the first baker on Planet TH-cam (I called planet bec everytime I watch videos here I feel like I'm moving into other dimension especially on cakes😅) who give exact techniques and secrets on doing cakes.
Thank you so much for your help.
Oh I just watched the wedding cake you made. OMG! So beautiful. Please, tell your mom thank you too. She got very stable hands. Perfect video 🥰
Connie! Thank you so much honey, I appreciate you!
Do you add salt to your recipe to balance out the sugar? If not, what do I do to balance out the sweetness of the sugar? Would it be a good idea to use salted butter instead? Just a question from a non-professional baker. I made frosting recently and my daughter said that it was good but a little too sweet. Your videos and cakes are awesome so you may already have a video for this. Thanks for sharing!😊
I've always used salted butter, it helps cut down on the sweetness. Also, you can reduce the powdered sugar from 2 pounds to 1 1/2 pounds.
Hi Karolyn! I typically make smaller cakes and was hoping you could let me know what you do differently for smaller batches to get it that smooth?
You mentioned you would post a video about it but I checked and I’m not sure it up! I’d be okay with just a short reply on how to go about it, I would appreciate it so very much!! Love love your videos and am so grateful for you sharing your craft with us!! Thank you greatly for your time! 💗💗💗
Hey girl, here's the video! th-cam.com/video/RLZ49rMUxQM/w-d-xo.html
Great video! For a helpful tip, if you change the paddle attachment on the mixer, to a whisk attachment, it doubles the amount of frosting in one batch!!! I tried this once on one of my buttercream, and I did see satisfying results.
Wow, really?! That's interesting, thank you! Do you get issues with air bubbles?
I would think the “amazing doubling” would have to come from lots of air. How else, yk? It’s not cake magic after all. (I wish!! Lol ;)
@@KarolynsKakes Hi! Omg, 7 months later I saw this lol!! For icing cupcakes it's super great, for a cake it may have some streaks with bubbles. : ) But I don't have an issue with it!
Thank you thank you thank you! You are amazing and your videos and ideas are amazing. Thanks for sharing with us all out here in viewing land. God bless
Thank you, Karolyn. I am learning so much from your well made and also entertaining videos that present years of cake experience in a way beginners can understand. I have just one more question. Here at the monastery we have a huge commercial mixer that can make 12 loaves of bread at one time, Is there any reason I could not make my 5 batches of buttercream all at once in this big mixer and then whip it up in the smaller 8 quart one?
Aww you're welcome! You can absolutely make it in that big mixer and then whip the air out in the smaller one! I wish I had one that big, it would make life so much easier 😂
This is the best buttercream I have ever tasted 😋! Thanks so much!
Glad you like it!🎉🎉
Good information cause I'm have problems with my icing. I'm new at this.
You'll learn the most by doing it and seeing what works and what doesn't. Every time you make a cake, you'll learn something new. Good luck!
Karolyn,when you have made your batch of buttercream. Is it already the right consistency to pipe borders and flowers. I have made some and iced cupcakes, it tasted great
Yes it is! You can always add a little more liquid if you need to thin it out for more intricate piping. And you can add a little meringue powder if you want it even stiffer for flowers!
Great video! Thank you! I bought an extra mixing bowl for my mixer and it was a game changer! :)
Yes! It just makes life easier! 😊
That bowl of bubble-less icing looks like a dream 😍😍
Yes it does!! ❤
You are seriously my favorite. I just love all your videos and your personality is the best ♥️
Barb!! Thank you 🥰🥰
You are so right. I have to remind myself that she doesn’t know me but her personality make’s one like she does😂
Really enjoy watching your videos. I wanted to see your recommendation for a printer for edible images. I'm just starting out and don't have such a big budget but want to see what is good out there that is not so big on my wallet. Thank you
I get my edible printing printer and supplies from Icing Images. The quality of the products they sell is top notch. So I never have to worry about the paper falling apart or melting and the printer has been great. I know that it is an investment to make. I will recommend to look into reviews because while some printers and supplies may be cheaper, they come with issues.
I tried your recipe and love it!!! Thank you!!!❤
Yayyy!! I'm so glad you liked it!!
Thank you..I learned soon much ..your a true blessing
Glad to help! 💜🙏
Thank you so much! Easy and simple recipe. Will this be good for ice cream cakes?
Hmmmm I've never actually had this with an ice cream cake before! I love ice cream cakes and a lady I know used to work for Carvel. I asked her for the icing recipe for their ice cream cakes and she said it was secret and they don't share it! It's most likely a stabilized whipped cream frosting. That would probably be better on an ice cream cake!
With the batch that you made today, how much frosting did that yield? Love your tips and tricks thank you so much!! just starting out myself and you have been so helpful
You're welcome my dear! The triple batch yields approx. 18-20 cups of icing.😊
@@KarolynsKakes thank you so so much! Really appreciate your quick response. I am making my first wedding cake next week! 12 inch base then an 8 and a 6, so excited and so grateful for all your info it will be crucial💕👍
Hi Karolyn. Really appreciate the video. Is this the crusting buttercream?
Yes! American Buttercream does form a crust. Meringue buttercreams do not.
This recipe is AWESOME!!! It was not overly sweet and I used the Walmart brand baking shortening. It will forever be my go to recipe. Thank you for sharing!❤️
Yayyy!! I'm so glad you like it!!🙌 🙌
What was the shortening brand name?I just bought one by the name Great Value.
Great info! I am new to baking. I love american buttercream, to decorate cakes or for cake filling. The problem is that every time I place the cake in the refrigerator, the buttercream gets very hard. Any suggestions? Thanks!
That's the reason I refrigerate my cakes! I like the icing to get hard so the cake doesn't get messed up when I work on them.
There is butter in the icing. Think about it, when you put butter in the fridge, it gets really hard. Your icing is getting hard because the butter solidifies in the fridge. Which is great once your cake is iced, because you can handle it without messing it up!
Did you use powdered sugar? Thank you so much for teaching this tutorial, very interesting. Good day.
Yes! I use powdered sugar in this recipe.
Your video's are perfect. Hear you very well. You are very knowledgeable. Keep the videos coming. Keep up the good work.
Lynette! Thank you honey! 😊🙌
Can wait to make a big batch of this buttercream, it is so good!
It’s my favorite!!
Can we achieve the same results using 50/50 butter and sweetex? It looks amazing!
Yes! You can mess around with the ratios if you prefer. The shortening helps stabilize the icing as it melts at a higher temp than butter. So with more shortening, it can withstand the warm weather longer.
Happy 20k Karolyn! Always looking forward for your uploads🥰🥰
Thank you so much! I appreciate the support! 🥳🙌🏼
Glad it's not weird that I do a second batch in the same bowls except for the chocolate added on round two.
Not weird at all!
Hi Karolyn, thank you so much for sharing with everyone your amazing videos. I have learned so much. I do love this recipe and I am ready to try it. My question, do you have any video on how to color the buttercream red and cover a cake with it? Red frosting without using chocolate, in a big amount, is my nemesis.
Thank you in advance
Maria from CT
Yes I do! Here's the technique I do:
th-cam.com/video/tTEb690qtJc/w-d-xo.html
Thank you so much for your prompt response. I am going to watch your video right now. Blessings for you.
Ohhhhh im so glad i found you!!! ❤ thank you
Oh my Good Lord this is the most amazing way to make creamy buttercream! Thank you!
Hey girl! This is really the best!!
@@KarolynsKakes the TOTAL 💣!
Hi Karolyn, absolutely love your videos . Im from the uk and we dont have Sweetex here. We have a shortening called Trex. The only ingredients in it are Palm oil and Rapeseed oil. Is this the same as hi ratio ( sweetex)?? Nutritional info per 100g: ENERGY; 900kcal FAT; 100g SATURATES; 35g MONOSATURATES; 47g POLYUNSATURATES; 17g. All the rest, such as carbs, sugars,fibre, protien and salt are 0g. I have been baking deserts and celebration cakes for years and im a bit apprehensive at trying the Trex.
I've heard that Trex is the substitution that people use in the UK. The high ratio shortening (Sweetex) has no moisture, which results in a very smooth icing. The Sweetex is soy-based. I'd love to try the Trex to see how different it is. I can't get the Trex here though 😢
Hi, love all your videos, such a big fan and it really helps a lot. In South Africa its really hard if not impossible to find shortening, what else could i use instead in place of it?
Hi! You can use all butter (I would do 3 sticks, which is 1 1/2 cups or 339 grams total) The shortening helps stabilize the icing so it doesn't melt as fast at higher temperatures. Since you're using all butter, it will get soft faster. Make sure you don't thin it out too much (don't add too much liquid). Just add a little at a time until you get it to a spreadable consistency!
Do you have to remix the frosting when you take it out of the fridge and it comes to room temp?
I always do because sometimes the butter separates as it sits so whipping it again makes it smooth 😊
Hi first time watching your videos the way you explain everything is sooooo easy and understandable (well for me 😅) question if I want to make alot of icing and Storage on my fridge is it a good idea? Just to play smart and save time or don't be lazy and make icing every time I need it 😅 thank you for your recipe
Hi Paola! Yes, you can make this in advance and store it in the fridge. You'll want to thaw it on the countertop for a few hours before you use it. And then you'll have to re-whip the icing to get it back to a good consistency! (Put it back in the mixer and mix it before you use it again.)
Where do we find a recipe for your big batch of Chocolate Buttercream 😍love love your recipes😋😋😋😋😋🌹🌹
Wow amazing 🤩 I’ve never thought of using shortening. Why do you add that?
It stabilizes the Buttercream and allows it to withstand higher temps as it melts at a higher temperature than butter.
This is the BEST frosting recipe I've ever tried! It's easy to make and delicious! Thank you for sharing!
Yay!! It's been my fave for over 15 years, I'm so glad you like it!
Thanks, Karolyn this will cover how many
cakes?
It depends on the size and height of the cakes!
It will cover approx. three 10" cakes that are about 5" high.
@@KarolynsKakes I love you so much you dont have to do this but from the bottom of my heart I greatly appreciate you.
Ok. So I understand what you’re saying regarding “the best way” to add color. But- what if I need The Big Batch, for a project that will involve like 5 different colors? (Say… this weekend?? Lol ;) Do I separate into bowls by color & handmix, pushing my bubbles out by hand/spatula?? Or …?? TY in advance!! 🤗 🎂 🥳
I would make the big batch, then separate into bowls and gently mix in the color (don’t mix fast or you’ll whip air into it.)
Have you had any luck using a hand mixer? I dont have the extra money to buy the stand mixer and would hate to waste anthing. Thanks and hope to hear from you! Also to add, im a beginner and I love your videos!!
I've never tried making this with a hand mixer. A hand mixer won't be able to tolerate a big batch like this. So what I recommend is making 1 batch of the icing with the hand mixer. Then you can put the icing in a food processor or use an emersion blender to get it really smooth!
Great tutorials! Glad I found your channel!😊
Thanks so much! 😊
Lovely video, I'm learning alot thank you
You are so welcome!
when you store your buttercream in the fridge and pull it out to come to room temp do you have to remix it??? or can you just scoop what you need and fill? i want to make a big batch but i dont want to have to pull out the mixer again just to whip it again or i would just do it when i need it. im lazy, dont want to do things twice, lol. And omg i love how you tease your boyfriend, you make the videos fun to watch!
You have to rewhip icing once it sits in the fridge. So you may want to make it right before you use it!
You are amazing the best one and the honest one to describe everything, thank you.
Suzy! You’re welcome honey!
Wow, that process is just like making latte micro foam. I pour latte art and you have to get rid of all the big air bubbles if you want to pour a design into the espresso. If you don’t submerge the steam wand, all the big bubbles will not go away and you’ll just get that fluffy cappuccino style instead of a velvety smooth finish. Submerging is key!!!
This is so cool, I always wondered how that was done!!
I have a 7 guard kitchen aid so mine doesn’t lift up. So will I still get the same results as you do when you lift it up to get the top? Thank you so much your videos are so much easier to follow .
I don't like those bowl lift models, so I'm not sure how it works with those. If I had one, I would just use the spatula and scrape the top to try to mix it in like I did in the video.
Thank you for sharing your ideas and tips
Question after making butter cream and put in fridge
So when I am ready to put on cake do I have to whip again
Waiting for your reply
I whip the icing again, it just makes it smooth and incorporates everything back together. Sometimes the butter can separate as it sits in the fridge.
@@KarolynsKakes thank you for your reply this is good idea to whip again I want to try
Waiting for your more videos 🤗🤗
Please I would like to know if I could use the Crisco butter flavor?
I never have, but I don't see why you couldn't. Just be aware that Crisco is greasier than the Sweetex high ratio shortening, so your icing may be a little greasy.
I'll put good money on this recipe. It is PERFECT!
Yasssss!!! It's so good!! 💜🙌
Approximately how much of this icing would you suggest if I'm making a 3 tier cake 9 inch, 7 inch, 5 inch?
I always struggle with knowing how much icing to use. I don't make enough cakes to make a ton at a time. I know it's better to make too much than not enough though.
Assuming you're filling and frosting them, I would make 3 batches of icing like I do in this video. If you're just frosting them (not filling), then you can make 2 batches.
Can you create pippws flowers as is or do i need to thicken it more?
If you're making flowers, you may want to either add less liquid or add 2-4 teaspoons of meringue powder to help stiffen it up. amzn.to/42MTBM3
Wow I must try this,thanks
How much does this frosting yield? Sorry if you mentioned it and i missed it. Ex: 1 7 inch 3 layer cake frost and fill
Hi! Love your videos thank you for sharing your techniques! I have 3 cakes to make over the next few days so i made a big batch. How do i colour the icing once made? It was only after i made it that i got to the but in the video that we are to add the colouring at the beginning 🤦🏻♀ any advice now i have a big bowl lovely smooth icing? Thanks!
I make this big batch, then take out however much I want to color and hand mix it in or mix on low, being careful not to beat too much air into it. If you get bubbles, you can smooth them out with this technique: th-cam.com/video/RLZ49rMUxQM/w-d-xo.html
I love your butter cream recipe. Thankyou.
You're welcome Clare, it's my fave!! 🙌
Can you make a double batch of this buttercream at one time, or do you need to stick to the small basic recipe in order to get good results?
We have an 8 quart kitchen aid mixer. How may batches do I need to put in this mixer to create the vacuum you describe?
You can do a double batch at once. I just don't like the mess it creates so I like to split it up into 3 different batches. 3 batches fills my 5 qt bowl. With an 8 qt bowl, you'll most likely need 5 batches.
@@KarolynsKakes Thank you, Karolyn. I am learning so much from your well made and also entertaining videos that present years of cake experience in a way beginners can understand. I have just one more question. Here at the monastery we have a huge commercial mixer that can make 12 loaves of bread at one time, Is there any reason I could not make my 5 batches of buttercream all at once in this big mixer and then whip it up in the smaller 8 quart one?
I am always watching your videos great job; I am a cake baker... my question is do you always use box cake mix, I sometimes do.
I use a doctored box mix recipe for my decorated cakes. I make pound cakes from scratch. So I do both.
Wow this is AWESOME!! THANK YOU!
perfect. thank you so much for sharing. 💞💞💞💞
Hi I'm glad I ran into your videos like your buttercream looks very smooth and easy to work I been using the sam's buttercream works ok but for me is to sweet but I'm going to give it a try to your buttercream because it looks very smooth just have a question if you use unsalted butter how much salt can you add to cut down the sweetness . I didn't mention I live in Texas and in the summer is very hot day temperatures about 108 F and been looking for a stable buttercream thank you so much for your recipe
I would add 1/4 teaspoon salt if I didn't use salted butter. With the addition of the shortening, this recipe holds up really well!
It looks so appetizing and already drooling💙💙 I could almost smell it!️ You are so great💙💙 Thanks for sharing💙💙 stay connected💙💙
Thank you! ☺️☺️
Awesome bc recipe just made a double batch… Thanks so much!!
Glad you liked it, it's my fave!!
Subscribed!!! Do you know if there’s different types of Sweetex???
Yay!! 🥰🥰 I use Sweetex Golden Flex because that’s what’s sold in the local store I purchase it from. They do have other varieties but I’m not too familiar with them. You can research them on their website!
www.stratasfoods.com/category/bakery
In some videos you say 3/4 c sweetex, did your recipe change? How does it hold up in heat or for transportation?
I use 3/4 cup in the Summer when it's hotter so it can withstand the heat longer. I find that I don't need as much when it's cooler out, so I use 1/2 cup then.
First timer here. Love your lessons!
My question, when icing the cake and then cooling to let it solidify, is the main icing batch just sitting on the counter at room temperature waiting to be applied for the final coating for ease of applying and spreading? And am I correct this can be used in the same cake as filling AND icing? Thanks.
Thank you Carol! Yes, I leave it at room temp in an airtight container. And I use this as a filling and icing! I'll use it as a regular vanilla filling, or I'll add a bunch of different ingredients to get lots of different flavors, I show it in this video:
th-cam.com/video/yVk1J9qZ1HI/w-d-xo.html
@@KarolynsKakes THANK YOU!!!
I'll send you a picture when it's completed! Can't wait to test, taste and testify! LOL 😂
What if I add cornstarch in using crisco? A better mouth feel?
I'm not sure that would work. There's corn starch in the powdered sugar already.
Do you recommend refrigerating decorated cakes that use 100% Sweetex?
You don't have to, but I refrigerate all of my cakes. So if I were to make an all-Sweetex icing, it would go in the fridge. I think they just travel better when they are cold!
I know some people don't like royal icing for sugar cookies? Can I use this for piping and flooding sugar cookies?
Royal icing is good for cookies because it sets hard. This icing does crust, but it only holds up to light touch. So it may be difficult to decorate cookies with this.
@@KarolynsKakes thank you for getting back to me so fast
Hi! Great video!! I was wondering if Whipping Cream could be substituted for the water or milk part?
Yes! You can use heavy cream if you prefer.
Hi. Thank you for sharing you knowledge and cheerful energy :). I would like to know how many cakes this 3X buttercream will frost? Thank you
Thank you Alejandra! It's hard to say because the cakes could be different sizes and heights. Just a rough estimate, based off of 5" high cakes, I could ice a 14", 13" or 12" cake. Or two 11" or 10" cakes. Or three 9" or 8" cakes. Or four 7" or 6" cakes. Icing may be left over.
@@KarolynsKakes awesome thanks for replying.
Is great to see how much information you share and help othes like me to have a smother caking time. 👏👍
Hi Karolyn . I have a 7qt. Mixer. Can I just 4X the recipe all at once in my mixer?
You can if you'd like! I prefer to do it this way because it's not as messy!
@@KarolynsKakes thank you for responding. I see you get a lot of repeat questions like mine…oops. Thanks for taking the time. Love you and your work 💖
Thanks for sharing please what is shortening
It is hydrogenated vegetable oil, soybean oil, or animal fat. (I mainly use the soybean shortening.)
By adding hydrogen to it, it makes it a solid substance.
Hello!!! You’re literally now my favorite person ever I think I’ve watched like every single one of your videos in the past like two weeks, but I was just wondering how you would go about this recipe in a smaller batch you had kind of mentioned it at the end, but I was just wondering if like a smaller batch would just be like dividing the ingredients in half or how many cakes I would make in order to fill and decorate within a smaller batch? I would love to see a video on it, but a quick response is greatly appreciated, thank you! 💞💞
Awww you're the sweetest! 😊
I usually make this as a small batch. In this video, I made 3 separate batches of it and mixed it all together. So I would just do one batch instead (I do that all the time). I do get some air bubbles in the smaller batches, so I add a TEENY bit more water and rely on my smoothing technique to get those out. I hope that helped!
Do you ever use fresh fruits and glazes in your fillings
No because I don't want to risk it spoiling.
Could I sub the shortening all together for lard I rendered?
Hi! Would this amount be enough for a half sheet cake
Yes, absolutely!
You’re videos, tips and tricks are so helpful!!! You’re appreciated! Ty ♥️🎂♥️
Thanks girl! ☺️☺️