I’ve been making and decorating cakes for over 50 years. While this video didn’t teach me much that I didn’t already know, I appreciate her lessons. I always use salted butter and often add a pinch more salt to dampen the sweetness.
This was so helpful, I've never made a better buttercream in my life! I stuck to using the lowest setting and only adding the icing sugar to the butter 1/4 at a time. For anyone else using a handheld mixer, I used the dough hook attachments instead of the whisks and it worked a treat!
I always beat my buttercream on a low speed for quite a while after I have mixed it together and I find that helps get rid of any air bubbles. Thank you for your wonderful videos!
How long do you let it mix after everything is incorporated. I heard that does help with decreasing air bubbles making you be able to smooth a cake better. How long do you let it run
@@Brandi_the_Baker I just iced a cake and caught hell with it. I used 4 sticks of butter 7 cups of powder sugar and 3 table spoons of heavy cream . It just kept sliding off the cake and you could see through it! It’s like once I wrap it up and come back to ice a few moments later it’s like it’s all of a sudden soft . Not sure what’s going on
6:01 Emily this was a great tutorial. As a beginner I made a sponge cake and made your buttercream icing. It was easy to make with your instructions. It turned out white, smooth and tasted so good. Right now cake is in frig and the crumb coat finished. Can’t wait to do more decorating on the cake.Thank you!
@@tishsmiddy71the video literally shows the amounts. 5 sticks of butter, 1 bag of powder sugar and 1 tbs of vanilla. Add milk a little at a time (start with a tablespoon) if it’s to thick.
I made decent butter cream frosting before but watching your video helped me see two mistakes I made. I think my next batch will be perfect! I’m so excited! 😊Thank you!
@@kimberlyward5796 Amazing! Sorry, my question was actually for someone else lol. I was just curious because I can never get anyone who will want to pay the price 😭
So excited to use this ! I just got into decorating cakes and I wanted to learn how to make butter cream. So easy to follow ! Thank you ! I’ll be back after I make it ❤.
I use a ratio of 50/50 butter to icing sugar, adding either cream or milk to get the required consistency. It is not painfully sweet at this ratio, also use salted butter.
@BritishGirlBakes thanks for your recipe. I have to decorate 80 cupcakes, no idea how much butter cream I need to make.. how many cupcakes will the quantity you made in your video video decorate . Thanks.😊
Ma'am,my mom made your vanilla frosting for my sister's birthday cake last week it was simply delicious and irresistible. Ma'am can you show us how to make chocolate version frosting and we're not worry about the sweetness cuz everyone in my family has sweet tooth included my grandparents. God bless medical student Malaysia 😋✌️❤️🙏
Omg, I just made this recipe, it tastes so good and is super smooth! I can't wait to try it on your Very Vanilla Cake recipe, which is currently cooling on the bench! I love how you are so detailed with your instructions with everything, you speak and write so concisely. 💜
Tried it for the first time came about at the right texture and taste. Brought back memeories, is this considered britishi butter cream?. Thank you for this.
I just made a batch and it’s delicious!!! Can I cover and leave it on the counter until Saturday (today is Wednesday) or should I put it in the fridge and pull it back out on Friday?
Hi Emily, love all the tips. What would be the solution for condensation? I find some days when I put my cake inside the fridges just enough to get the crumb coat or the first coat of frosting to get hard (max of 30 to 45 mints in the fridge) and taken out to room temp that there’s condensation. Any tips or advice is much appreciated.
I got an order of a birthday cake for 19/11 buh i have never decorated any cake.Thank you for sharing this simple and beautiful way of decorating it!!!Due to this😊😊I’m going to make my first decorated cake confidently 💪💪💪
How would you adjust this adding a stick of shortening for stability in hot climates? This is pretty much the recipe I use minus the stick of butter and I can never find advice on when to add the shortening and how to avoid air from the shortening meaning you are mixing extra. Thanks! I just want that silky smooth buttercream finally!
You want to mix both the shortening and butter together first so half and half of each then add the powder sugar. I like to make double batches as my 6 quart can handle it so I put 2 cups unsalted butter, 1 cup of vegetable shortening, and 2 bags of confectionery sugar about 4 LBS. I shake my bags off sugar for a bit and squeeze them so that I don't have to sift, I never have time and I'm batching large cakes.
Thanks for the tutorial, while coming to cream, can I add heavy whipping cream?, and for Milk, do I need to boil the Milk and bring to room temperature or it's just right from the pack.
Hi! Yes, heavy whipping cream is fine and no, milk doesn't need to be boiled. Since you're adding such a small amount, cream or milk straight from the fridge is fine but if you want to let it come to room temperature that's fine too!
The recipe seems amazing but can we half all the ingredients? I want to make a small cake that doesn't require a lot of buttercream. Also will it be alright if I freeze my cake, will the butter cream seperate?
Hello, Emily! Wonderful teaching. Thank you so much! Beginner here and feeling very discouraged… none of the frostings that I make, turn out for piping. They end up too soft. Being so new to this, I’m mainly trying very simple decorating like with the 1M tip. So hoping this recipe works for me 🌺 By the way, is there a chocolate version for this?
New subbie!!! I can’t wait to try this and see more of your recipes. Question?? Is there a way to practice frosting a pretend cake like styrofoam and let it dry to see how it looks or use it to decorate in a bakery window or shop? Or scrape it off and start again to practice again or on a mat? Ty. Only use this frosting for practice to get better at piping? Ty
Hi! Yes, you can use this on styrofoam cake dummies or for practice piping but after it sets it can't be reused because it crusts and with get grainy if you stir it. After smoothing frosting or piping with it, just scrape it off and put it into an airtight container or a bowl covered with plastic wrap or even a large ziplock bag and then it will stay soft so you can reuse it.
Thanks for the tips.... The tiny bit of purple to make a White White Buttercream, I heard on another video, it's opposite of yellow on the color wheel, and purple will cancel out the yellow. It said was best done to just the butter before adding the sugar. And I have since learned, that too much makes it kinda of Gray! Lol. Where do you stand on using part Shortening? One recipe I found uses 1 part Shortening to 3 parts real butter, mix then add the tiny bit of purple for a more white color, mix then add the sugar. But don't use to much or it will be greasy.
I made it again, this time it came pretty well but o added two teaspoons and it was more liquid i like it smooth and abit runny but stif if that makes sense? I put it in the freezer
Hy. We usually make our own icing sugar. But after making the buttercream after your recipe it is grainy. I beat it up with a handmixer because I don't have a kitchen robot at home. Could it be because of the handmixer?
In different countries room temperature is different. So what temperature do you mean by room temperature here? In our country in summer the room temperature is normally 36 degree centigrade.
👋, hello , im new to baking. I was wondering if i can use this butercream to make floral designs on the cake. i would glad if you reply me a soon as possible
@BritishGirlBakes thx for replying. so when I finish applying the buttercream , I will take the remaining buttercream , divide it and make different colors then design it ? I have another question: should I freeze the cake before applying the floral design?
It depends on whether you're using it for filling too (eg a two- layer sheet cake) and how tall the cake is. I would double the batch to make sure you have enough and you can freeze the leftovers :)
Hi Emily, i'm from Indonesia. In my country the recipe to make a buttercream, usually we use white margarine or whipping cream, and yeah it's not solid as your buttercream recipe, so the cake frosting is not smooth as you do, i'm really thankful for what you shared, it's really Meaningful for me. Mau God bless you Emily, i do like all your konten at your TH-cam, you really help me. And if i want to frosting 20 inch of cake, how many the measure of the recipe that i must use ? 🙏☺️
On your video, when you put the icing sugar into the bowl, your butter appears to have been blended already but there is no mention of when to do this or for how long before adding the sugar?
Great catch! It's completely optional. I usually mix the butter for a few seconds on low speed before adding the sugar just to check that the butter really is at room temperature all the way through, because sometimes it feels soft on the outside but once I start mixing I notice it's still firm in the inside so it stays chunky as I mix, instead of smooth.
i followed this exact recipe. it was very runny and i had to add alot of flour to thicken it. im not sure if its because i used tub butter form the store and not stick or what.
Thank you sweetheart for all your tuiturals, they are very helpful Please can l mix whipped cream powder with chilled milk and add if l don't have cream?
would it be possible to decrease the amount of sugar to a 1:1 or 1:1.5 ratio with butter? I am wanting to make this for my family but they're not into super sweet stuff
Yes you can reduce the sugar but the consistency won't be as stiff. You can skip the milk/cream at the end of the recipe to compensate for using less sugar but if you find it's too loose for frosting or piping you'll need to add more sugar
Kind of... cocoa powder alone can cause flecks of brown in the buttercream instead of a solid brown colour. I have a chocolate buttercream recipe here and you make a cocoa powder paste instead: www.britishgirlbakes.com/best-chocolate-buttercream/
Hi, can I use a different vanilla extract not the pure one? Will it still be okay? I live in a small town and can’t really find pure vanilla extract 😟 also I can’t order it as I won’t have time to wait for the delivery
Hi! Yes, any extract will work to flavour it and it doesn't have to be vanilla - you can use almond, mint, whatever! I prefer the flavour of real vanilla but you can use whatever you have/like!
It lasts 2 weeks in the fridge. Make sure you cover it with a lid or plastic wrap (e.g. cling film or Saran Wrap) so it's airtight and doesn't crust. Take it out of the fridge and leave it (still covered) for a few hours to come to room temperature and then stir it quite aggressively to make ti smooth and to knock out any air bubbles before you use it.
@BritishGirlBakes hello again 😊 I was wondering, do you think this would be enough for 24 cupcakes and a double layer 9 inch round cake? I know that may be hard to answer, but with your years of experience I trust your judgement on it, do you think I should make two batches?
Hey iam an indian i really love your videos but i don't have the machine that you used to make the buttercream plzz can you make a video on making this same buttercream without that machine nor an electric blender plzz❤❤
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I’ve been making and decorating cakes for over 50 years. While this video didn’t teach me much that I didn’t already know, I appreciate her lessons. I always use salted butter and often add a pinch more salt to dampen the sweetness.
This was so helpful, I've never made a better buttercream in my life! I stuck to using the lowest setting and only adding the icing sugar to the butter 1/4 at a time.
For anyone else using a handheld mixer, I used the dough hook attachments instead of the whisks and it worked a treat!
Greta tip! Thank you so much for sharing!
I always beat my buttercream on a low speed for quite a while after I have mixed it together and I find that helps get rid of any air bubbles. Thank you for your wonderful videos!
How long do you let it mix after everything is incorporated. I heard that does help with decreasing air bubbles making you be able to smooth a cake better. How long do you let it run
@@ashleerobinson5 about 5 to 6 min.
@@Brandi_the_Baker I just iced a cake and caught hell with it. I used 4 sticks of butter 7 cups of powder sugar and 3 table spoons of heavy cream . It just kept sliding off the cake and you could see through it! It’s like once I wrap it up and come back to ice a few moments later it’s like it’s all of a sudden soft . Not sure what’s going on
@@ashleerobinson5 how hot is your kitchen?
@@Brandi_the_Baker my thermostat is usually set on 70 and I’m in Mississippi lol that heat !!!!
6:01 Emily this was a great tutorial. As a beginner I made a sponge cake and made your buttercream icing. It was easy to make with your instructions. It turned out white, smooth and tasted so good. Right now cake is in frig and the crumb coat finished. Can’t wait to do more decorating on the cake.Thank you!
Yay! I'm so happy to hear all of that!
How much of the ingredients! She never shares that
@@tishsmiddy71the video literally shows the amounts. 5 sticks of butter, 1 bag of powder sugar and 1 tbs of vanilla. Add milk a little at a time (start with a tablespoon) if it’s to thick.
Just butter and sugar ?
Hol, soy de. Costa Rica, me encantan tus videos, tu forma de esplicar es excelente. Me encanta tu crema de mantequilla. Gracias
It watching your video I realized the recipe is what I have been using for years on my Christmas cookies and cinnamon rolls. Very cool.
Oh how interesting! I've never heard of using buttercream on cinnamon rolls - I bet it's delicious!
I made decent butter cream frosting before but watching your video helped me see two mistakes I made. I think my next batch will be perfect! I’m so excited! 😊Thank you!
Yay! I hope it turns out perfectly!
Thankyou for taking the time to show us all the things you do about buttercream, icing cakes etc. Much appreciated x
Thank you so, so much for all of your helpful information. I am a novice baker, learning all the time. ❤
I'm so happy it was helpful!
I did this tonight!! It was my first time ever making frosting. It came out on the first try!! THANK YOU SO MUCH!!! 🙏💛🌻🌈☀️💥🤓
Yay! That makes me so happy!
How did you get a cake order and never decorated a cake before?
Lol, I just started baking. Am currently in culinary academy to learn
@@kimberlyward5796 Amazing! Sorry, my question was actually for someone else lol. I was just curious because I can never get anyone who will want to pay the price 😭
Great tutorial. I have always increased the speed! Will try to remember to whisk on a low speed when making the buttercream. Thank you x
Thank you so much for this recipe! For the first time my buttercream really worked! ❤
My pleasure 😊
So excited to use this ! I just got into decorating cakes and I wanted to learn how to make butter cream. So easy to follow ! Thank you ! I’ll be back after I make it ❤.
Thank you so so much, I really enjoyed watching this can't wait to use your recipe 😊
Tried other buttercream methods but I have to admit this one is the best buttercream method I’ve ever made thank you so much
I'm so glad!
I’m gonna make a cake for my boyfriend’s birthday. This video was very helpful. Thank you soo much🥰
You’re welcome 😊
I use a ratio of 50/50 butter to icing sugar, adding either cream or milk to get the required consistency. It is not painfully sweet at this ratio, also use salted butter.
Thanks Emily you make baking n icing cake look easy❤
Thanks so much 😊
Thank you Madam
For sharing your experience into making butter cream
My pleasure 😊
@BritishGirlBakes thanks for your recipe. I have to decorate 80 cupcakes, no idea how much butter cream I need to make.. how many cupcakes will the quantity you made in your video video decorate . Thanks.😊
Ma'am,my mom made your vanilla frosting for my sister's birthday cake last week it was simply delicious and irresistible. Ma'am can you show us how to make chocolate version frosting and we're not worry about the sweetness cuz everyone in my family has sweet tooth included my grandparents. God bless medical student Malaysia 😋✌️❤️🙏
i think you can do the same just mix cocoa powder in it!
I used your recipe recently! Lovely buttercream. Soft and easy to pipe. Thank you! xx
My pleasure 😊
Thank you very much,.. for sure, the slow speed helps alot
Glad it helped!
Omg, I just made this recipe, it tastes so good and is super smooth! I can't wait to try it on your Very Vanilla Cake recipe, which is currently cooling on the bench!
I love how you are so detailed with your instructions with everything, you speak and write so concisely. 💜
How did it go? I am making a cake for my mom birthday with the exact recipe.
@@honeybunnyk6428 it was so good! Everyone enjoyed it! I wish I could share a photo. Highly recommend
@@felicitykenter7748 Thanks
Thank you for the recipe. It is delicious! My husband loves it too😊
Every tips of yours is really good and helpful. Thank you Ma. You’re the best👍🏻
My pleasure 😊
Hi, thank you for such great tips. Just one question should the cream be chilled or in a room temperature while adding ?
It's such a small amount that either is fine :)
Thank alot❤
Tried it for the first time came about at the right texture and taste. Brought back memeories, is this considered britishi butter cream?. Thank you for this.
Confusingly, it's often referred to as American Buttercream but it's the type of buttercream you'll find on Victoria Sponge and other British cakes!
Best and most helpful video so far!!! Thank you 🎉
Thank you so much! Glad it was helpful!
Struggled with making for year. This works amazingly
I'm so happy to hear that!
Thankyou so Much Emily for sharing with us
Just tried your recipe, so easy and very yummy 😋
Oh I'm so glad!
Can you please, tell me how much butter, sugar have you used...how many grams of each? Thank you!!
I'm going to try these tips next time I make buttercream, Emily!! So very useful, thank you 😊🙏🏽🇨🇦
Thanks for very clear procedure and clear voice
I'm so glad you found it easy to follow!
You can also use CLEAR VANILLA not brown vanilla for a white frosting.
Great video, clear and thorough instructions , just subscribed
Thank you!
Using pure vanilla paste will add vanilla flavor plus the it has vanilla seeds.
Super. I love this British girl. ❤❤
For perfectly white Buttercream, use clear vanilla.
That’s artificial though and I don’t like the taste of it.
I use Watkins clear vanilla and their butter flavoring, soooooo good!!
Oh, almond extract from Watkins too.
I haven't had success with Texas HEB sugar but I also haven't been sifting!
How far in advance do you make your buttercream? Do you store in the fridge or on counter?
Keep. In. Frieg
Your receipe is so help me...thank you
I just made a batch and it’s delicious!!! Can I cover and leave it on the counter until Saturday (today is Wednesday) or should I put it in the fridge and pull it back out on Friday?
So glad you love it! I would leave it on the counter if the room is cool but if it's hot, I'd put it in the fridge until Friday
Hi Emily, love all the tips. What would be the solution for condensation? I find some days when I put my cake inside the fridges just enough to get the crumb coat or the first coat of frosting to get hard (max of 30 to 45 mints in the fridge) and taken out to room temp that there’s condensation. Any tips or advice is much appreciated.
Are you putting it in a fridge or freezer?
And which is the temperature?
Perfect 👌 accompanied with good skills and talent 👏👏👏
thanks Emily,God may BLS U
Hi made some mistakes I didn’t sift and I used the wrong mixer part. I can do this buttercream. I will try this soon as my new tips arrive. Thank you
Good luck with the next try!
my moms birthday is soon this really helps me , my name is Emilia , pretty similar right
Thanks so much❤ you are the best teacher😊
Wow, thank you!
Love this video, it's super helpful! Does anyone know the convertible measurements for ML and Grams?
You can switch between them in the recipe box on my website! Just click Metric or US :) www.britishgirlbakes.com/buttercream-frosting/
@@BritishGirlBakes Thank you ☺️
I can’t wait to try making this
Shortening butter can use?
Gonna give it a go
I got an order of a birthday cake for 19/11 buh i have never decorated any cake.Thank you for sharing this simple and beautiful way of decorating it!!!Due to this😊😊I’m going to make my first decorated cake confidently 💪💪💪
That's the best result of a tutorial! Good luck!!
How would you adjust this adding a stick of shortening for stability in hot climates? This is pretty much the recipe I use minus the stick of butter and I can never find advice on when to add the shortening and how to avoid air from the shortening meaning you are mixing extra. Thanks! I just want that silky smooth buttercream finally!
Look at karolyn kakes I think that’s how you spell her name but she uses shortening and she is very helpful
You want to mix both the shortening and butter together first so half and half of each then add the powder sugar. I like to make double batches as my 6 quart can handle it so I put 2 cups unsalted butter, 1 cup of vegetable shortening, and 2 bags of confectionery sugar about 4 LBS. I shake my bags off sugar for a bit and squeeze them so that I don't have to sift, I never have time and I'm batching large cakes.
Thanks for the tutorial, while coming to cream, can I add heavy whipping cream?, and for Milk, do I need to boil the Milk and bring to room temperature or it's just right from the pack.
Hi! Yes, heavy whipping cream is fine and no, milk doesn't need to be boiled. Since you're adding such a small amount, cream or milk straight from the fridge is fine but if you want to let it come to room temperature that's fine too!
The recipe seems amazing but can we half all the ingredients? I want to make a small cake that doesn't require a lot of buttercream. Also will it be alright if I freeze my cake, will the butter cream seperate?
Yes you can have it and yes you can freeze it!
What a great tutorial. You always give the best advice. And you answer my questions before I can ask them. Thank you for sharing and keep on caking 💜
Thank you so much! Your comments are the best!!
@@BritishGirlBakeswhat about my own ?
Hello, Emily! Wonderful teaching. Thank you so much! Beginner here and feeling very discouraged… none of the frostings that I make, turn out for piping. They end up too soft. Being so new to this, I’m mainly trying very simple decorating like with the 1M tip. So hoping this recipe works for me 🌺
By the way, is there a chocolate version for this?
Good luck! I hope you love it! And yes, my Best Chocolate Buttercream recipe is on www.britishgirlbakes.com :)
@@BritishGirlBakes hi big fan
Trying this buttercream without fear of messing up🎉
Yay! I hope you love it!
I'm just learning how to make buttercream always used canned icing thanks for putting easy on you channel. Easy sounds great. Thank you
New subbie!!! I can’t wait to try this and see more of your recipes. Question?? Is there a way to practice frosting a pretend cake like styrofoam and let it dry to see how it looks or use it to decorate in a bakery window or shop? Or scrape it off and start again to practice again or on a mat? Ty. Only use this frosting for practice to get better at piping? Ty
Hi! Yes, you can use this on styrofoam cake dummies or for practice piping but after it sets it can't be reused because it crusts and with get grainy if you stir it. After smoothing frosting or piping with it, just scrape it off and put it into an airtight container or a bowl covered with plastic wrap or even a large ziplock bag and then it will stay soft so you can reuse it.
@@BritishGirlBakes thank you
Thanks for the tips....
The tiny bit of purple to make a White White Buttercream, I heard on another video, it's opposite of yellow on the color wheel, and purple will cancel out the yellow. It said was best done to just the butter before adding the sugar. And I have since learned, that too much makes it kinda of Gray! Lol.
Where do you stand on using part Shortening? One recipe I found uses 1 part Shortening to 3 parts real butter, mix then add the tiny bit of purple for a more white color, mix then add the sugar. But don't use to much or it will be greasy.
I made it again, this time it came pretty well but o added two teaspoons and it was more liquid i like it smooth and abit runny but stif if that makes sense? I put it in the freezer
The best buttercream for a beginner. ❤👍
Thanks for the best explanations.
Glad it was helpful!
Thanks I will try it
Hy. We usually make our own icing sugar. But after making the buttercream after your recipe it is grainy. I beat it up with a handmixer because I don't have a kitchen robot at home. Could it be because of the handmixer?
Thanks for sharing us . From sri lanka ❤❤. I will try this recipe 😊
My pleasure 😊
you're welcome ❤❤
In different countries room temperature is different. So what temperature do you mean by room temperature here? In our country in summer the room temperature is normally 36 degree centigrade.
👋, hello , im new to baking. I was wondering if i can use this butercream to make floral designs on the cake. i would glad if you reply me a soon as possible
Yes!
@BritishGirlBakes thx for replying. so when I finish applying the buttercream , I will take the remaining buttercream , divide it and make different colors then design it ?
I have another question: should I freeze the cake before applying the floral design?
Hello! Thank you for the tutorial! I am trying to make icing to cover a half-sheet cake. Would this recipe be enough?
It depends on whether you're using it for filling too (eg a two- layer sheet cake) and how tall the cake is. I would double the batch to make sure you have enough and you can freeze the leftovers :)
@@BritishGirlBakes Thank you for a quick reply!! Will make enough as you recommended! Ty!
Hi Emily, i'm from Indonesia.
In my country the recipe to make a buttercream, usually we use white margarine or whipping cream, and yeah it's not solid as your buttercream recipe, so the cake frosting is not smooth as you do, i'm really thankful for what you shared, it's really Meaningful for me.
Mau God bless you Emily, i do like all your konten at your TH-cam, you really help me.
And if i want to frosting 20 inch of cake, how many the measure of the recipe that i must use ?
🙏☺️
Thank you madam for your beautiful receipe but i would like to know which measurement are you using in grams if you wont mind..
It is in grams 🤦♀️
01.33 mins in…
This really is a great buttercream recipe!
On your video, when you put the icing sugar into the bowl, your butter appears to have been blended already but there is no mention of when to do this or for how long before adding the sugar?
Great catch! It's completely optional. I usually mix the butter for a few seconds on low speed before adding the sugar just to check that the butter really is at room temperature all the way through, because sometimes it feels soft on the outside but once I start mixing I notice it's still firm in the inside so it stays chunky as I mix, instead of smooth.
How long do you beat the butter cream using a low speed
i followed this exact recipe. it was very runny and i had to add alot of flour to thicken it. im not sure if its because i used tub butter form the store and not stick or what.
Thank you sweetheart for all your tuiturals, they are very helpful
Please can l mix whipped cream powder with chilled milk and add if l don't have cream?
I'm not familiar with whipped cream powder but if mixing it with milk makes cream that can be whipped, I would imagine it would work for frosting!
At last a British chef with a British recipe for buttercream and listening to proper English . No Yanks !
Hey while my crumb coat is setting in the fridge, can I leave the remaining buttercream outside the fridge until I’m ready to do the final coat?
Yes but cover it with a lid or plastic wrap so that it doesn't dry out and crust
Thank Emily. Loved the tutorial.
Thank you!
Please can you share the recipe for a smaller cake ?
I will give it a try thanks
Does the cream need to be room temperature or out of the fridge?
Sorry, but I only have a hand mixer do I use the dough attachment or whisk?
would it be possible to decrease the amount of sugar to a 1:1 or 1:1.5 ratio with butter? I am wanting to make this for my family but they're not into super sweet stuff
Yes you can reduce the sugar but the consistency won't be as stiff. You can skip the milk/cream at the end of the recipe to compensate for using less sugar but if you find it's too loose for frosting or piping you'll need to add more sugar
Hi i am a new baker and bought my first stand mixer. Do we have to keep the speed lowest throughout the process? Please clarify?
Hi! Yes! If you increase the speed after adding the sugar you'll get big air bubbles in your frosting
@@BritishGirlBakes thank you. One more question? What is the good brand of icing sugar in Britain? Or which one you prefer?
My buttercream is grainy. When I eat, fell sugar grains even I use best available powdered sugar.Can you tell me how to solve this issue?
Hi Emily please recommend a good baking butter brand
I want to make the buttercream for a chocolate cake.
Can i add cocoa powder and control the sweetness by adding a little more powdered sugar. ?
Kind of... cocoa powder alone can cause flecks of brown in the buttercream instead of a solid brown colour. I have a chocolate buttercream recipe here and you make a cocoa powder paste instead: www.britishgirlbakes.com/best-chocolate-buttercream/
How do you get your butter cream so white? is it the ingredients or do you have a special trick?
Hi, can I use a different vanilla extract not the pure one? Will it still be okay? I live in a small town and can’t really find pure vanilla extract 😟 also I can’t order it as I won’t have time to wait for the delivery
Hi! Yes, any extract will work to flavour it and it doesn't have to be vanilla - you can use almond, mint, whatever! I prefer the flavour of real vanilla but you can use whatever you have/like!
Great teaching thank you
Can I use water instead of milk?
How long can I keep this in the fridge before putting it on a cake? Thanks for a reply❤
It lasts 2 weeks in the fridge. Make sure you cover it with a lid or plastic wrap (e.g. cling film or Saran Wrap) so it's airtight and doesn't crust. Take it out of the fridge and leave it (still covered) for a few hours to come to room temperature and then stir it quite aggressively to make ti smooth and to knock out any air bubbles before you use it.
@BritishGirlBakes hello again 😊 I was wondering, do you think this would be enough for 24 cupcakes and a double layer 9 inch round cake? I know that may be hard to answer, but with your years of experience I trust your judgement on it, do you think I should make two batches?
Please mention the ratio of butter and cream
Great. Can it be applied to Russian rose cream please?
You are awesome. Stay so sweet and thanks for all the wonderful 💕 tips
Thank you so much!
Hi! Is this buttercream good for tropical weather? I live in Puerto Rico
Hey iam an indian i really love your videos but i don't have the machine that you used to make the buttercream plzz can you make a video on making this same buttercream without that machine nor an electric blender plzz❤❤
Can this be used in hot climate? I live in Jamaica
What speed should you beat the butter cream throughout the process?
The lowest!