You crack me up! I have used this and the lemon and strawberry filling for years from Amazon. I get so many compliments on my cakes when I use it. Its outstanding and lasts a very long time!
I normally use strawberry puree in my buttercream recipes. I just love your buttercream recipes, will try using puree today (granddaughter's birthday today). I'll let you know how it turns out!
Hi, I have been looking at your videos using box cake mix. Thanks for sharing. I made the vanilla cake using Hesrshey chocolate cake icing recipe. Wow! Your cake recipes are awesome. Today I made the strawberry cake plus your strawberry buttercream icing. It was so good. I used one teaspoon of vanilla plus two teaspoons of strawberry flavoring. It was so good.
Thank you so much for sharing your videos Karolyn! 🫶I am learning so much from you Missy, on stacking your beautiful tiered cakes. 🤗 You are a force creating those beautiful cakes! 😍 Anyways, I’m making my daughters baby shower 3 tier cake, the shower is July 1. She’s having my second granddaughter in 10 yrs. *Happy tears* I’m making a 10” strawberry, 8” red velvet and a 6” French vanilla inch. I’m a little bit nervous, this will be my first tiered cake. 😩 My cakes are delicious, I’m not worried about that part. 😂 I’m nervous about not wanting it to collapse or come out lopsided. 😭 I don’t know if you mentioned this question or not, but after I finished assembly the cake with the strawberry filling, should I refrigerate it? Should I refrigerate the entire cake? Also, for the red velvet, I really want to make your stabilize cream cheese frosting for it, or should I just fill it and keep all the cakes with your American buttercream frosting? The cake is going to be sitting out on the dessert/candy table. Please, please any advice you can give me? 😩 Thank you in advance. Shalom
@KarolynsKakes would you consider opening an Etsy shop for edible images? I can't afford a printer, but would like to have someone in my tool box to get these from.
I’m so glad I found you this sounds amazing! I never use shortening. Does it make a big difference? I hear it doesn’t taste good? Can I just use all butter another half a stick or a full stick of butter Or should I just use shortening?????
You can use all butter if you prefer by adding another stick (half cup). The Sweetex shortening helps the icing hold up longer in the heat because it melts at a higher temperature than butter. It also makes it taste smoother!
This strawberry is SO good! I really only work with American Buttercream right now. I had someone ask me to make a less sweet icing, so I will figure out a recipe and can film that when I make it!
@@KarolynsKakes I've used Swiss merengue coz its light in taste and melts in your mouth but quite soft unless cold. I still have yet to try Italian merengue. I find the American one is a bit sweet to my liking. Can you differentiate their uses please? or is it really just preference?😊
@@KarolynsKakes thanks so much for the quick response. I absolutely love your video's! The details you provide amaze me cause most professionals don't go to the lengths you do to explain every little step. You are the absolute best!!!
Hi Karolyn…I need your help! I’m making this strawberry buttercream tomorrow fir a shower on Friday. I only need it for 12 cupcakes but need the other half of the batch to be chocolate buttercream. If I divided this batch in half, according to weight, and THEN added the strawberry filling (that i bought thanks to you, yum!), how much strawberry filling would i put in, and for the other half, how much cocoa powder? I hope you see this, i know youre busy! Here in MI its hotter than **** and im getting nervous baking 50 cupcakes. Thank you ❤️❤️❤️
Why do you use salted butter when I usually make my icing I always use unsalted butter and then I add just a pinch of salt because sometimes for me it’s too salty. I’ll hit it a try thanks.
When you say to beat the BC on low, what number setting on your KA? I have a KA and I think 3 is what I consider low but it looked like you were on a 1 or 2.
LOL thank you! I'm trying to do every other day. But this week is insane because of Thanksgiving. But I'll be uploading more often because I got my new iPhone with more storage and a better camera!
I have a question for your icing. I am supposed to be going to a family reunion Saturday. In Reedville, Wis it’s suppose to be 92 outside. The reunion is outside the food is a open shaded pavilion will the icing melt. I wanted to make cupcakes Thanks
@@KarolynsKakes In Wisconsin is the 87 out my husband is saying your not gonna run the oven and heat the house while I got the air on no. I decided not to my sister said if you don’t bring a dish to pass. then we pay $10 but my dad wanted to show off my baking and he loves that icing
If you're only going to make a small batch of buttercream, wouldn't it be easier to use all butter than to buy shortening? I mean, if you don't usually use shortening.
You can definitely do an all-butter icing if you don't make that much of it! The shortening melts at a higher temperature than butter. So adding the shortening helps stabilize the icing in warmer temperatures. (So if it is hot where you are and you use an all-butter icing, it will soften faster if exposed to the heat.)
@@KarolynsKakes I would buy small bags of freeze dried strawberries from the grocery store and just pulse them in my mini chopper but that’s time consuming so now I just buy it from Amazon. It’s already in its powder form. I’ll try to send you the link.
Why do you use salted butter when I usually make my icing I always use unsalted butter and then I add just a pinch of salt because sometimes for me it’s too salty. I’ll hit it a try thanks.
You crack me up! I have used this and the lemon and strawberry filling for years from Amazon. I get so many compliments on my cakes when I use it. Its outstanding and lasts a very long time!
Yes!! They are so good, people love them! 🙌🙌
Your videos are so helpful and easy to follow ( your buttercream recipe is the only recipe that I have manage to make that won’t turn into soup).
Icing soup!! 😂😂 I'm glad you found a recipe that works for you 😊
I normally use strawberry puree in my buttercream recipes. I just love your buttercream recipes, will try using puree today (granddaughter's birthday today). I'll let you know how it turns out!
Please do! I know it's gonna be delicious!
@@KarolynsKakes my strawberry buttercream turned out wonderful! Thank you for responding.
Hi, I have been looking at your videos using box cake mix. Thanks for sharing. I made the vanilla cake using Hesrshey chocolate cake icing recipe. Wow! Your cake recipes are awesome. Today I made the strawberry cake plus your strawberry buttercream icing. It was so good. I used one teaspoon of vanilla plus two teaspoons of strawberry flavoring. It was so good.
Yayyyy!! I'm so glad you like them! I've found that people just LOVE these doctored mix recipes 😊🎉
Thank you so much for sharing your videos Karolyn! 🫶I am learning so much from you Missy, on stacking your beautiful tiered cakes. 🤗 You are a force creating those beautiful cakes! 😍 Anyways, I’m making my daughters baby shower 3 tier cake, the shower is July 1. She’s having my second granddaughter in 10 yrs. *Happy tears* I’m making a 10” strawberry, 8” red velvet and a 6” French vanilla inch. I’m a little bit nervous, this will be my first tiered cake. 😩 My cakes are delicious, I’m not worried about that part. 😂 I’m nervous about not wanting it to collapse or come out lopsided. 😭 I don’t know if you mentioned this question or not, but after I finished assembly the cake with the strawberry filling, should I refrigerate it? Should I refrigerate the entire cake? Also, for the red velvet, I really want to make your stabilize cream cheese frosting for it, or should I just fill it and keep all the cakes with your American buttercream frosting? The cake is going to be sitting out on the dessert/candy table. Please, please any advice you can give me? 😩 Thank you in advance. Shalom
Yumm! Thank you!
Adding freeze dried Strawberries to the mix is a game changer.
Thank you for this tip! 🎉
@KarolynsKakes would you consider opening an Etsy shop for edible images? I can't afford a printer, but would like to have someone in my tool box to get these from.
Looks delicious will try thank you!!!😊😊
I’m so glad I found you this sounds amazing! I never use shortening. Does it make a big difference? I hear it doesn’t taste good? Can I just use all butter another half a stick or a full stick of butter Or should I just use shortening?????
You can use all butter if you prefer by adding another stick (half cup). The Sweetex shortening helps the icing hold up longer in the heat because it melts at a higher temperature than butter. It also makes it taste smoother!
I enjoy a lot your tutorials! ❤How do you store that kind of buttercream recipe and how long does it last?
Love this..!!
Do you happen to have a cream cheese frosting recipe for piping? Thank you
Yum! I love strawberry flavour icing. Can you do a tutorial on different buttercream please. Where and when best used on. Thank you!
This strawberry is SO good! I really only work with American Buttercream right now. I had someone ask me to make a less sweet icing, so I will figure out a recipe and can film that when I make it!
@@KarolynsKakes I've used Swiss merengue coz its light in taste and melts in your mouth but quite soft unless cold. I still have yet to try Italian merengue. I find the American one is a bit sweet to my liking. Can you differentiate their uses please? or is it really just preference?😊
@@rubyc.4311 the swiss meringue I tried tasted really buttery. I have to try Italian. ABC is sweet!
@@KarolynsKakes yes it is, I find ABC is too sweet, lol. I guess it all depends on individual’s taste.
Is the vanilla essence pure vanilla extract and if you use the synthetic one have you ever tried using vanilla extract?
im going to use this to fill a 4 layer 6inch and 4 layer 8 inch 😭😭 how many batches would i need pls?
I would make 2 batches!
I was looking for this answer. Thank you Karolyn I’m learning so much from you about baking cakes.
Hi. Thanks for this. Can you add strawberry jam if I can't find any strawberry filling?
Yes you can!
Can you use the canned strawberry pie filling as a substitute?
That may work! Just be aware of how big the strawberry chunks are. You may want to cut those into smaller pieces.
@@KarolynsKakes thanks so much for the quick response. I absolutely love your video's! The details you provide amaze me cause most professionals don't go to the lengths you do to explain every little step. You are the absolute best!!!
Thanks for the recipe, looks really good. Do you have a lemon icing or filling recipe? Thanks 😊
I would do the same recipe in this video, except use lemon pie filling instead of the strawberry!
Hi Karolyn…I need your help! I’m making this strawberry buttercream tomorrow fir a shower on Friday. I only need it for 12 cupcakes but need the other half of the batch to be chocolate buttercream. If I divided this batch in half, according to weight, and THEN added the strawberry filling (that i bought thanks to you, yum!), how much strawberry filling would i put in, and for the other half, how much cocoa powder?
I hope you see this, i know youre busy! Here in MI its hotter than **** and im getting nervous baking 50 cupcakes. Thank you ❤️❤️❤️
Hey! If I were dividing this in half, I would do 1/4 cup strawberry filling, then 1/3 - 1/2 cup cocoa powder. I hope that helps!
@@KarolynsKakes Omg thank you so much! Your reply relieves so much stress for me! Thank you and God bless you Karolyn! 🙏🏻❤️🥰
I LOVE this! Are there any alternatives (found at a grocery store) if there isn’t enough time to find strawberry filling??
Hmmm, I've never used anything else. But strawberry preserves may work in a pinch. Please let me know if you try that!
i found a youtube video for filling to put in karolyns kakes buttercream recipe th-cam.com/video/hOyDUpyGkIk/w-d-xo.html
Why do you use salted butter when I usually make my icing I always use unsalted butter and then I add just a pinch of salt because sometimes for me it’s too salty. I’ll hit it a try thanks.
When you say to beat the BC on low, what number setting on your KA? I have a KA and I think 3 is what I consider low but it looked like you were on a 1 or 2.
I would say between 2-3. For me 1 is stir and it’s too slow.
Can I use strawberry pie filling.
I never have, but I don't see why you can't! If you try it, please let me know how it turns out!
Just out of curiosity, do you recommend sifting your confectioners sugar before using it? I live in the Tropics and it's very humid.
I always sift in the Summer, that's when it sticks together and gets lumpy! So if it's humid where you are, I would definitely do it all the time.
@@KarolynsKakes I sift everything because I live in the Tropics.
Can you use lemon curd to flavor your buttercream?
Yes! I would start by adding 1/4 cup and see what the outcome is.
@@KarolynsKakes Thanks
Are those measurements will be enough for 12 inch cake?
I can fill a 12" cake with this recipe.
So you don't sift the powdered sugar?
You can if you feel like your sugar is clumpy. I don't get lumps when I do it this way so I don't sift it.
Question 🙋🏻♀️ could I still use the strawberry purée in already made buttercream?
Yup! I do it all the time! It may thin the buttercream out so add a little at a time.
Karolyn you are getting out the videos. I'm here for it all.
LOL thank you! I'm trying to do every other day. But this week is insane because of Thanksgiving. But I'll be uploading more often because I got my new iPhone with more storage and a better camera!
I have a question for your icing. I am supposed to be going to a family reunion Saturday. In Reedville, Wis it’s suppose to be 92 outside. The reunion is outside the food is a open shaded pavilion will the icing melt. I wanted to make cupcakes Thanks
The addition of the shortening in the icing helps it withstand higher temps. It will get soft, but it shouldn’t completely melt if kept in the shade.
@@KarolynsKakes In Wisconsin is the 87 out my husband is saying your not gonna run the oven and heat the house while I got the air on no. I decided not to my sister said if you don’t bring a dish to pass. then we pay $10 but my dad wanted to show off my baking and he loves that icing
So how you ice your cake with wipping iceing
I don't work with whipped cream frosting, I'm not sure if it would hold up.
If you're only going to make a small batch of buttercream, wouldn't it be easier to use all butter than to buy shortening? I mean, if you don't usually use shortening.
You can definitely do an all-butter icing if you don't make that much of it! The shortening melts at a higher temperature than butter. So adding the shortening helps stabilize the icing in warmer temperatures. (So if it is hot where you are and you use an all-butter icing, it will soften faster if exposed to the heat.)
Have you ever used freeze dried strawberry powder? It’s delicious but so costly.
I haven't! Where do you get it from?
@@KarolynsKakes I would buy small bags of freeze dried strawberries from the grocery store and just pulse them in my mini chopper but that’s time consuming so now I just buy it from Amazon. It’s already in its powder form. I’ll try to send you the link.
Karolyn ive searched all over to find a link to buy you a coffee…can you post one plz?
You're the sweetest, thank you love!
www.buymeacoffee.com/KarolynsKakes
Why do you use salted butter when I usually make my icing I always use unsalted butter and then I add just a pinch of salt because sometimes for me it’s too salty. I’ll hit it a try thanks.
My icing is on the sweeter side, so the salt cuts the sweetness. You can absolutely use unsalted and add your own amount of salt.
@@KarolynsKakes thanks