Wow 🤩 I love Nutella it’s so yummy with everything. The chocolate buttercream and Nutella buttercream looks pretty and fluffy. How u keep the buttercream warm though?
Is there a specific temperature that the melted chocolate needs to be before adding to the buttercream? I know you said that you let yours cool 5 minutes, but I was just wondering about temperature. Thanks.
Can u please make a video on making cream cheese whipped cream frosting ? Because I don't know how many mins to whisk the whipping cream and on which speed,mine becomes runny 😭😢
Just a thought….if the buttercream is already “really” sweet….why not add less powder sugar before adding the Nutella?? Will your cake calculator have this option?
Yeah so that's a great idea! You could probably do that with an American buttercream, but for Swiss meringue buttercream, the sugar is essential to make up the meringue portion in the beginning of the recipe. It may be possible to decrease it just a little, but too much and you may alter the stability of meringue. :)
Have you ever made a brown sugar buttercream? I really want a strong brown sugar flavor but I wonder if the structure of the buttercream would be compromised.
Yeah that'd be soo soo yummy. This is what I'd do: Make the buttercream as indicated in the recipe. Then when you get to the point where you can add flavoring, add molasses. Molasses is a byproduct of sugar refinement and is what is taken out of brown sugar to give us what we know as white sugar. I've not done this myself so I I'm not sure how much to add. Start with a tsp or two, then taste it. You will taste the richness of a brown sugar at some point. ;)
Soooo... I just put away a lovely, delightfully salted caramel swiss buttercream away in the fridge and discovered that I had left an entire stick of butter out of it. Um. So. What repercussions am I in for when I go to frost my cake later this week?
@@ramshaghori2522 Nutella is GROSS. It's mostly sugar/palm oil and a tiny bit of cocoa and hazelnut. Making cocoa and hazelnut butter is not only healthier, it's more delicious and easy. Sorry that you can't understand something so simple.
Takes a confident person to separate whites directly into one bowl! ❤️
True 😂
😂😂
Like the recipe but love the thief in your kitchen! I have one too and their little hands always find a way to the sweets ❤
La mejor receta de swiss buttercream del planeta
I was not aware of this method for caramel. I wil try it
Great instructions, great video! Thank you for this tutorial.
Thank you ❤️
you do a nice sounding job. thanks.
thankfully for your instructions 🙏🏻❤️🥰
Wow 🤩 I love Nutella it’s so yummy with everything. The chocolate buttercream and Nutella buttercream looks pretty and fluffy. How u keep the buttercream warm though?
Is there a specific temperature that the melted chocolate needs to be before adding to the buttercream? I know you said that you let yours cool 5 minutes, but I was just wondering about temperature. Thanks.
Can u please make a video on making cream cheese whipped cream frosting ? Because I don't know how many mins to whisk the whipping cream and on which speed,mine becomes runny 😭😢
could you add peanut butter instead of nutella? I love anything peanut butter
Hi!! Love it! But what about white chocolate?? Help!! 💕😊
Yess 🙌
Just a thought….if the buttercream is already “really” sweet….why not add less powder sugar before adding the Nutella?? Will your cake calculator have this option?
Yeah so that's a great idea! You could probably do that with an American buttercream, but for Swiss meringue buttercream, the sugar is essential to make up the meringue portion in the beginning of the recipe. It may be possible to decrease it just a little, but too much and you may alter the stability of meringue. :)
Would the meringue set up jist the same with allulose instead of regular sugar?
What are the measurements for the whole batch you made?
Have you ever made a brown sugar buttercream? I really want a strong brown sugar flavor but I wonder if the structure of the buttercream would be compromised.
Yeah that'd be soo soo yummy. This is what I'd do:
Make the buttercream as indicated in the recipe. Then when you get to the point where you can add flavoring, add molasses.
Molasses is a byproduct of sugar refinement and is what is taken out of brown sugar to give us what we know as white sugar.
I've not done this myself so I I'm not sure how much to add. Start with a tsp or two, then taste it. You will taste the richness of a brown sugar at some point. ;)
@@Sugarologie thanks for the tip!
Hi! Can the salted caramel buttercream be frozen normally?
Can you use dulce de leche?
Yes! I haven’t personally, but functionally it should work similar to the caramel one ❤️
I remember when I did Nutella buttercream - it ended up super loose. May have added too much nutella?
Hai can I use milk chocolate 🍫? I love Cadbury I wanna use that
Oh yeah that’d work beautifully ❤️
no you can't
Earlyy!!
Hey Adriana! Even though I brought the heat up to 165F my sugar didn't dissolve at all. Can you tell me why?
Oh wow … hmm did you use coarser sugar? That might take longer to melt. Some ppl even use superfine sugar.
@@Sugarologie I used granulated sugar. You think it's wise to blend it for a while and use?
Soooo... I just put away a lovely, delightfully salted caramel swiss buttercream away in the fridge and discovered that I had left an entire stick of butter out of it. Um. So. What repercussions am I in for when I go to frost my cake later this week?
Nutella is gross. It's sad to see bakers make things from scratch, use quality ingredients and then use things like Nutella.
She showed multiple ways of doing it. If you don't like Nutella just follow the other recipes instead of shitting on one you don't like
@@ramshaghori2522 Nutella is GROSS. It's mostly sugar/palm oil and a tiny bit of cocoa and hazelnut. Making cocoa and hazelnut butter is not only healthier, it's more delicious and easy. Sorry that you can't understand something so simple.
@@jenniferli7295 yes because frosting is known for being the healthiest thing around