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’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.
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.
@@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 😭
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!
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 😋✌️❤️🙏
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 ❤.
👋, 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?
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.
Hi! It's @ 1:44 (click on the time to skip to that part) in grams and pounds and measuring cups and you can find the whole recipe written out here: www.britishgirlbakes.com/recipes/buttercream-frosting/
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.
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
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.
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?
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❤❤
Yes! The sugar gives the buttercream its consistency. With less sugar, the buttercream will be runny and will slide down the sides of the cake. You can reduce the sugar by a little bit and skip the milk/cream at the end of the recipe but check the consistency before you start frosting your cake and add sugar a bit at a time if necessary
Not unless you add a LOT! Add it a tablespoon at a time and watch the consistency and as soon as it's easily stirrable and smooth without air bubbles, it's ready!
BUTTERCREAM EMERGENCY! I live in a country where the houses are cold inside during the winter.. so my buttercream goes on smooth and light but within 30 minutes its cold and hard as if its been in the fridge 😢 Im desperate for a solution! Would the answer be to just add more milk??
This has happened to me and it's very frustrating if you're still in the middle of smoothing it. Yes, more milk will keep the buttercream soft for longer but it will still set as it chills so smooth as fast as you can and if you need to buy yourself a bit more time, try running a metal cake comb under hot water to heat it and then use the hot edge for the final few scrapes around the cake
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.
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.
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!
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?
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
Really important tip you give about changing the icing sugar! I failed so many times from making grainny buttercream and this video among others help me figure out why! It's really important to buy the best brands of icing sugar as you can!
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.
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 ? 🙏☺️
Everytime I make buttercream it never holds its shape like this, I’ve tried freezing it for a while and putting it in the fridge etc but nothing works…
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?
You need a recipe for a crusting buttercream, like this one. The buttercream will crust after being exposed to air so you can leave it on the counter overnight or in the fridge and the buttercream will harden.
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!
Is there a recipe with proportions for a smaller batch? I dont want to end up making to much and i was gonna just cut the recipe in half but ive had issues with doing that with other recipes and idk why
You can halve or quarter the recipe but the beater/paddle might not mix it as well with less in the bowl so you’ll need to scrape down to the bottom with a spatula a few times
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/
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’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.
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 !!!!
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!
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
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 😭
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!
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!
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 ❤.
👋, 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?
👍🌞🌏💐
You can also use CLEAR VANILLA not brown vanilla for a white frosting.
Shortening butter can use?
Thankyou for taking the time to show us all the things you do about buttercream, icing cakes etc. Much appreciated x
Where did you learn this technique? At Hogwarts.
Lolll
True 👍 😂😂
Better than jail.
👏
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
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 so so much, I really enjoyed watching this can't wait to use your recipe 😊
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❤
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!
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…
can you please tell me how much sugar we need to add please replay
Hi! It's @ 1:44 (click on the time to skip to that part) in grams and pounds and measuring cups and you can find the whole recipe written out here: www.britishgirlbakes.com/recipes/buttercream-frosting/
thankyou verymuch
no recipe no thumbs up
Thank you very much,.. for sure, the slow speed helps alot
Glad it helped!
my moms birthday is soon this really helps me , my name is Emilia , pretty similar right
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!
Buttercream on rtp = 2 days
Fridge = 2 weeks
Freezer = 2 months
Just saving for my info
Thank you Madam
For sharing your experience into making butter cream
My pleasure 😊
It's too sweet, impossible to eat. I am sorry, but it's a waste of products.
Each to his own! I love the taste!
Great. Can it be applied to Russian rose cream please?
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
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.
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.
Hello, I'm from France and it's hard to understand you, can you please tell me only the ingredients you used for this cream? thanks in advance
Thank you so much for this recipe! For the first time my buttercream really worked! ❤
My pleasure 😊
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?
How far in advance do you make your buttercream? Do you store in the fridge or on counter?
Keep. In. Frieg
Ma karachi janogahi nahi mare bap ko zinda kar choronga nahi
سلام من از ایران شما رو.دنبال می کنم
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❤❤
Pls give me butter cream measurements to cover 10” cake and 8” cake ( just crum coat and top final coat no need for layers)
Hi, If I reduce sugar , will it have any effect? Thanks !
Yes! The sugar gives the buttercream its consistency. With less sugar, the buttercream will be runny and will slide down the sides of the cake. You can reduce the sugar by a little bit and skip the milk/cream at the end of the recipe but check the consistency before you start frosting your cake and add sugar a bit at a time if necessary
Great recipe but the measurement of ingredients was not provided or am I not hearing right??
Hi! The link for the recipe (with both metric and US measurements) is in the video description. It's www.britishgirlbakes.com/buttercream-frosting/
Thanks Emily you make baking n icing cake look easy❤
Thanks so much 😊
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?
I need help please ,I jyst make this and it thurns out grimy ????what to do
Hi! Can you tell me what you mean by grimy?
If I add milk won't it separate? Am trying to learn how to work with butter cream and trust me when I say am bad at it
Not unless you add a LOT! Add it a tablespoon at a time and watch the consistency and as soon as it's easily stirrable and smooth without air bubbles, it's ready!
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?
Sorry, but I only have a hand mixer do I use the dough attachment or whisk?
This looks gross. Mix butter with condensed milk and it is much easier and tastier.
How long do you beat the butter cream using a low speed
Thanks I will try it
Hi Emily please recommend a good baking butter brand
Can i try just half of the recipe. i'm a beginner😊
Absolutely!
BUTTERCREAM EMERGENCY! I live in a country where the houses are cold inside during the winter.. so my buttercream goes on smooth and light but within 30 minutes its cold and hard as if its been in the fridge 😢 Im desperate for a solution! Would the answer be to just add more milk??
This has happened to me and it's very frustrating if you're still in the middle of smoothing it. Yes, more milk will keep the buttercream soft for longer but it will still set as it chills so smooth as fast as you can and if you need to buy yourself a bit more time, try running a metal cake comb under hot water to heat it and then use the hot edge for the final few scrapes around the cake
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?
Is it too sweet. That's my only problem I think the buttercream gets so sweet
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.
Hi! Is this buttercream good for tropical weather? I live in Puerto Rico
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!
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?
Any recommend measurement for recipe for butter Cream?
www.britishgirlbakes.com/buttercream-frosting/
Hello
I would like to know how can I make chocolate buttercream?
I haven't had success with Texas HEB sugar but I also haven't been sifting!
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
How do you get your butter cream so white? is it the ingredients or do you have a special trick?
Perfect 👌 accompanied with good skills and talent 👏👏👏
thanks Emily,God may BLS U
Anyone could help...how should i calculate my ingredients for different size of cake plz
Really important tip you give about changing the icing sugar! I failed so many times from making grainny buttercream and this video among others help me figure out why! It's really important to buy the best brands of icing sugar as you can!
So glad that helped!!
Super. I love this British girl. ❤❤
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.
Is the ratio 1:1 of butter and sugar please ??
3:59 4:00
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 ?
🙏☺️
Everytime I make buttercream it never holds its shape like this, I’ve tried freezing it for a while and putting it in the fridge etc but nothing works…
Have you used this recipe? If it's not holding its shape there isn't enough sugar in it
Pls grams of sugar
Impressive.
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!
Thank you for the recipe. It is delicious! My husband loves it too😊
Does anyone know how to get the buttercream to crust over like they did in the 80s??? Does anyone know what I’m saying ?
You need a recipe for a crusting buttercream, like this one. The buttercream will crust after being exposed to air so you can leave it on the counter overnight or in the fridge and the buttercream will harden.
Struggled with making for year. This works amazingly
I'm so happy to hear that!
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
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!
I felt like this was a commercial….. sorry
Other than the information about my cake school, I hope you found the content useful!
For reals… I used the recipe and it did not look like that.
What would you use for lemon. They say fresh is better
Thankyou so Much Emily for sharing with us
Does the cream need to be room temperature or out of the fridge?
Please can you share the recipe for a smaller cake ?
After keeping the refrigerator my coloured Buttercream release some water on it. Why?
I’m gonna make a cake for my boyfriend’s birthday. This video was very helpful. Thank you soo much🥰
You’re welcome 😊
I don’t remember you mentioning how much butter
Yes she did
1:33 showed the butter, 2 1/2 cups or 5 sticks (US) or 568 grams
How do I make the chocolate flavored?
Is there a recipe with proportions for a smaller batch? I dont want to end up making to much and i was gonna just cut the recipe in half but ive had issues with doing that with other recipes and idk why
You can halve or quarter the recipe but the beater/paddle might not mix it as well with less in the bowl so you’ll need to scrape down to the bottom with a spatula a few times
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 confused because 907g doesn’t equal to 7cups what’s the right amount for the icing sugar ?
Yes, 907g of powdered or icing sugar is the equivalent of 7 cups.
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/
Hi emily, please tell me how much butter, sugar and milk you used??
Hi! The recipe is written with measurements in grams, cups and ounces on my website: www.britishgirlbakes.com/buttercream-frosting/
I'm going to try these tips next time I make buttercream, Emily!! So very useful, thank you 😊🙏🏽🇨🇦
Hii! I want to make this but in smaller portion, do you have the list of ingridients?
Hi! You'll find the recipe on my website with the ingredients listed: www.britishgirlbakes.com/buttercream-frosting/
Using pure vanilla paste will add vanilla flavor plus the it has vanilla seeds.