Karolyn!!!!!! I am in love with you. I started my cake journey about a month ago, I tried 2 other buttercream recipes, and they failed. I took my tablet to the kitchen and followed your tutorial frame by frame and laaaaa, I did it. Your buttercream is the @#$ING best. I watch your tutorials more than I watch Netflix and Hulu. I have to make 3 cakes for next Friday, and I will go through your tutorials for stable cream cheese frosting for the Red Velvet cake. You truly are a blessing for beginners because you not only teach about decorating but you give sound business advice. God bless you girl for spreading the love. 🫶🏾💖
Awwwww Deb!! Thank you love! I'm so glad my content is easy to follow...and delicious! 😂 And you already have 3 cakes in 1 week when you just started?! That's freakin' awesome!!
I always freeze my leftover buttercream - even a small amount. I place it in a ziploc baggie and flatten it and push all the air out of it and it lasts for months in the freezer - although it never stays there that long. When I need buttercream, I pull out the bag of frosting and put it on the counter to thaw. It thaws a lot quicker this way, then I mix it again to get it back to consistency and it works great. I also make cakes ahead of time and freeze them for quicker turnaround.
I always save even just the smallest amount, in Ziploc bags as well.... Mainly because my husband loves cinnamon rolls, and he loves my vanilla buttercream frosting so I let him use it for the cinnamon rolls lol
I was going to tell Karolyn this lol So I am just going to add to it.... If doing this in containers instead of the bags, be sure to try and get one as close as you can to hold the amount of frosting you have, one too big leaves to much room for freezer burn chances.... The Fuller the better. Tap it on the counter to pack it in there better. Lay a piece of plastic wrap on top the frosting. In the same manner you do with pudding, pressing down into the frosting in the center and working to the out side edge, making sure to get all the air out and bring the plastic to the sides and up over the edge so it over laps the outside edges. Put the lid on, and wrap again. I always set it in the fridge the day before using. Then on the counter 30 mins to room temp, mix again with electric mixer to get the texture back.
That is the way I freeze EVERYTHING!!! I used to have a little cafe...and that is the way we were taught. It makes sure that the food is truly frozen all the way through... and you can put more in the Freezer than in a plastic container.... "Ziplock ... Freeze them FLAT... That is where it's at." What? I think I just made a TagLine for a Commercial... LOL
I love this video... Thank you for being the real you... I am an Acting Director/Teacher... and this video was so enjoyable to watch , because you left in the "Blooper" ... making us feel like we're normal people, and everyone makes silly mistakes... I want to be YOU when I grow up. Thank YOU so much for sharing this great video... I'm so glad to have found a Buttercream that is not so sweet.
@@KarolynsKakes EXACTLY... That is also what I teach my Acting Students... We all make mistakes... Don't cry over spilled milk ... Cry over spilled Wine... that is Alcohol abuse. BAHAHAHAHA
Can I ask where you find popcorn salt? I used to buy it years ago but the store went out of business. It is not popcorn seasoning as someone asked, just very fine salt. It is delicious on french fries. I believe it is NOT idodinezed.
I just made this less sweet butter cream and it’s sooooo delicious! I usually don’t prefer buttercream because it’s too sweet but this was perfect. Thanks for posting this tutorial!
Karolyn, your videos have saved me a small fortune. I don't waste any cake batter and I don't mess with people unwilling to pay 1/2 at least 10 days early and the other half3-5 days before they're to pick it up. I'm curious to where you get the boxes to transport your cakes and how you pack them to make sure nothing happens to them while they're being transported to the location?
Yes! You don't want to make a cake unless it's paid in full. Learned the hard way!! I get the boxes at a local store called The Restaurant Store. You can get them online as well at sites like Webstaurant store or other packaging sites. Here's a video on boxing up cakes and transporting them! th-cam.com/video/WmVrh7ZNqRw/w-d-xo.html
I use 2 cups powdered sugar per 1 stick salted butter, but I also add a little less than an eighth teaspoon sugar, too, to cut the sweetness. I'm stunned that you beat your icing on 4. I would have so many air bubbles! Thank you for your videos!!!
@@KarolynsKakes hi, have you ever used the pre-mde Wilton vanilla icing? It comes in a 4 lb. tub. Also, have you ever heard anything about Alpine Z high ratio shortening. It seems to be less expensive than Sweetex and comes in smaller quantities. Thank you!
Hi, Karol, I'm going to try your recipe. I need my B/C to be less sweet. Using this same recipe, what size cake and/or cupcakes can you cover? I noticed you pour the confectioner sugar straight from the bag - don't you get little bumps? If I don't sift my confectioner sugar, it isn't smooth! When I make buttercream, if I end up with enough to frost cupcakes or a small cake, I will freeze it. I put a label with the flavor and date I put it in the freezer. When ready to use it, I take it out of the freezer, place it in the fridge the night before and then place it on the counter the next day to come to room temperature. I re-whip it and it is as good as new. No wasted B/C here! :)
You can cover an 8" cake and probably ice 3 dozen cupcakes! I don't get lumps, but if you find that you do, you'll definitely want to stick to sifting the sugar! If you're in a humid climate, the sugar can clump.
Hi Karolyn, about expiration, I’m thinking expiration would be on the date that one of the ingredients you are using expires first? I also use water (store bought distilled) not milk. What do you think? I hope this makes sense lol. Also, thanks for all your awesome videos ❤
The Walmart brand of shortening. There is one that says just shortening and there is one that says all-vegetable shortening. The one that says just “shortening” is a high ratio shortening. I don’t think it’s as great as sweetex, but the job gets done and the price is right.
Thank you for sharing the recipe! Could you tell me how much icing this makes? Wondering if I bed to plan on doing a double batch. I'll be making 24 cupcakes plus decorating a 2 layer 8" cake.
Hi Karolyn, what an awesome recipe! thank you for sharing. I wonder why my buttercream never crusted... is it the powder sugar amount (less in this recipe) what did not allowed for the crusting?
I love all you videos. Some of them have help me me a lot. I've made basic buttercream, but can you tell me by adding shorten to buttercream does it? Does it stabilize it? Thank you for always helping me. With all my questions..🥰
Hey Steph! Adding shortening to Buttercream helps stabilize it. It melts at a higher temperature than butter, so it can withstand the heat better than an all-butter icing. Plus, the higher ratio shortening is very smooth, and it gives your icing a great mouth feel.
@@KarolynsKakes thank you for getting back to me and explaining this to me. You are Amazing like always.! Keep up the amazing job on all your cakes. 🎂🎂🎂 -Stephanie
Karolyn, I use salted butter too.. I also add additional popcorn salt which helps it to be less sweet. My question to you is do you think the additional salt causes my icing to get to dry. It doesn't matter what time if year it is sometimes my icing gets cracking just sitting there over time. Thank you 🥰
@@KarolynsKakes I've started using your recipe and not including the additional popcorn salt and guess what ?? no more cracking.... Must be the additional salt was causing my problem. Thank you so much !!
Hi thank you love all your videos. Is this a stable frosting for hot weather? I'm looking for a very stable frosting so it won't start melting please help
Thank you so much for sharing this recipe! I love making Italian Buttercream because it's light and way less sweet, but it's quite expensive to make. I'm excited to give this one a try! I know you mentioned you don't really freeze your buttercream. Do you keep a stock of butter, sugar, cake mixes, etc. or do you buy as you need them?
Karolyns, thanks for sharing your version of a not so sweet buttercream. If my cake was sitting outdoor for a party in about 80 degrees, should I substitute the whipping cream with water, etc. I don't my guests to get sick... Help!!!
Hi Karolyn! Do you know how much buttercream this recipe yields? I've never measured and I'm making a large cake soon and want to be sure to have enough buttercream to cover/fill a 2 layer 1/2 sheet cake.
Thanks Karolyn, just a quick question. I see you don’t whip butter/shorting for several minutes to get the color whiter. Why is that? What do you do to achieve a whiter color?
When I'm using the buttercream for a filling or on a cake that will be covered in fondant, I don't worry about the color of it. If I want it to be whiter, I use the method shown in this video: th-cam.com/video/IaQLNQTXo5E/w-d-xo.html
Yes you can! I add between 1/2 - 1 cup of cocoa depending on how strong you want it to be. I add the cocoa to the butter / shortening , mix together, adding a few Tbsp water if needed to get it to incorporate. Then add the powdered sugar and any extra liquid!
Can you please explain why you adjusted from the original recipe? It was 2.5 butter plus 3/4 cup shortening and with a whole bag of sugar. I am literally getting ready to make this and now I’m confused 😩
I'm so sorry I didn't mention this in the video! In the warmer months, I always use 3/4 cup of shortening because it melts at a higher temperature and stabilizes the icing better in the heat. In the cooler months, I find that I can get away with using only 1/2 cup shortening because it doesn't melt. (Saves some money) That was an important point that I failed to make! So it all depends on how hot it is. Usually over 70 degrees F, I'll do 3/4 cup. No matter how much powdered sugar!
Hello from Australia Karolyn I love all of your videos Many thanks for all of your guidance. Could I please ask an unrelated question. I am baking my first wedding cake and need to bake 12inch by 2inch layers of red velvet cake. Could you please tell me how long and at what temperature I should bake these as I have never made a cake this big before, any help would be greatly appreciated.
Hi Lindy! I would bake it at 325F (163C) for about 1 hour to 70 minutes. I explain the process in this video. Good luck with your first wedding cake! th-cam.com/video/MaQ-qrlPJxI/w-d-xo.html
Love your recipe. I’m a cottage baker in Fl. My state doesn’t allow butter in frostings. Would I replace the butter with equal amt of high ratio shortening ? I can’t stand this rule but have to deal with it
OMG that's insane! But it may be good because it's so hot down there and the shortening holds up a lot better. I would replace the butter with equal amounts of shortening. You can add butter extract to get the flavor. I've used Wilton butter extract before, it's really good! amzn.to/3UIwyQg
@@KarolynsKakes I’m not fond of pure high ratio shortening buttercream. It’s not as sturdy as buttercream with butter unless I add extra sugar and my customers don’t like cloyingly sweet buttercream. My go to is SMB… it’s sturdy but smooth and not too sweet but I can’t sell cakes with it (and stay within the law). It’s a real issue. Thanks for the quick reply and I love your videos.
Hey karolyn, i know this is an old video but i was wondering how to make a bigger batch of the not so sweet icing please let me know soon if you can Thanks my girl!😊
Hello love! I would just do this recipe 3 times and mix it all together in 1 bowl like I do when I make the regular icing. I prefer to make it in 3 separate batches and then add all of the icing to a bowl and whip it all together to remove the air bubbles. I personally feel like it makes too big of a mess if I make more than one batch at a time!
Hello!! One question I only have unsalted butter can I put some salt and How much would that be? Thank you. Learned lots from your videos. Thank you for sharing!
Just came across your whiter American buttercream video. Your first 5 words I knew you were from my area😆 then you said outside of Philly. I am now subscribed 😉 But super curious now lol. I am Delco, are you Philly or Chester County?
@Karolyns Kakes lolol about 10 min after I replied I meant bucks or Montgomery(I think that's Conshohocken area). Not Chester, that's where our accent fades. But I didn't think delco as yours seems a little stronger accent. However we all say " wooder"😂
Hi Karolyn! Quick question hopefully you’ll get back to me. If I wanted to make a chocolate buttercream to color it black, how can I do that with this recipe? I looooove your American buttercream but not sure how and how much to add of cocoa powder. Thank you!
You can add 1/2 - 3/4 cup cocoa powder to this recipe. (Amount depends on how deep of a chocolate flavor you want.). I add the cocoa to the butter / shortening before I add the sugar. Mix it on low and I usually have to add 1-2 tablespoons liquid to help it incorporate together. Then I would add the sugar and coloring!
Yes! If you're using a small tip, you may have to add a tiny bit more liquid to thin it out so it can easily pass through. (Make sure you only add a little bit at a time!)
I don't make brown sugar buttercream. However, I do add a little brown sugar to my cookie dough buttercream. I beat the butter / cream cheese together with the brown sugar until it's smooth (about 1-2 minutes). And then I add the powdered sugar.
Hey there, how are you? I'm living in Pakistan. I love watching ur videos, it's great 👍, kindly tell me is shortening margarine? Can u explain exactly what shortening is?
I didn't realize until I started making videos that shortening is really an American thing. It's hydrogenated vegetable oil. So basically they add hydrogen to the oil to get it to a solid substance.
G'day Karolyn! 😊 Forgive me if I asked an already asked question, but I can't find an answer. How many cups does this recipe make? I need 9 C for a sheet cake. Thanks in advance! 🎉❤
Thank you so much for this recipe, I am watching from Nigeria and I use grams ,how do I measure the butter because I don't really understand the oz'. Thank you.
@@KarolynsKakes nah it's not supid because we here in Guyana uses ounces and pounds. So it's difficult for me when I see people using grams. But you're an awesome tutor btw. Keep up the good work.
I watched your video five years ago about making American buttercream. It’s a little different. You have 3/4 cups of high ratio shortening this one says a half a cup shortening is there a difference or no? i’m supposed to be making my girlfriends 50th birthday cake for Wednesday.
I use 3/4 cup in the Summer and 1/2 cup in the Winter. The Sweetex melts at a higher temp than the butter, so it withstands the heat longer. That's why I add a little more in the Summer!
Yes! I use American Buttercream under my fondant cakes. The butter and shortening mixture helps it set up hard in the refrigerator and it withstands heat longer. I've never made Russian buttercream, so I'm not sure if it would hold up well under fondant.
I get this question all the time! I just talked about it in this video: th-cam.com/video/PoGe21lOQUs/w-d-xo.html 3/4 in the hot months so it's more stable. 1/2 in the cold months!
Do you have any videos of the timeline of your business? I started strong and had a lot of confidence and recently my orders have gone down. I know I just started and need to push on, a video that shows were you started, how many orders a week/month, how long it took you to get more orders, what you did, etc.
@@KarolynsKakes yea! This may be my new fav. Unfortunately the Sweetex wouldn’t fit my budget and I wouldn’t be using enough of it before the expiration date. I stick to the Walmart brand.
I make this all the time for parties. The addition of the high ratio shortening helps keep the icing stable as it melts at a higher temp than butter and can withstand the heat a little longer. If it's really hot outside, I always recommend that the customers keep the cake in a cool area as long as possible.
I've tried lots of buttercream recipes but can never get the consistency I see on line where the icing is hard enough to pick up the cake by the sides after refrigerating. Any suggestions?
Hi I’m deciding on making this icing. For my girlfriend daughter birthday. My question is I have unsalted Land O Lakes butter Walmart shortening Diamond, powdered sugar how much salt would I add. Otherwise I can get salted butter thanks
hi karolyns im your new subscriber thanks for all good efforts can you plz tell how could I make whipping cream icing also want to know how could i stabilize it coz some time it gives me hardships but i dont want to put shortening n butter pplz reply back thanks a ton
Hi Mini! Unfortunately I don't make whipped cream icing for that reason. It isn't as stable as my American Buttercream recipe. So I never wanted to work with it. I'm not sure what to recommend, I'm sorry about that!
I just made this and used whipping cream in my frosting. It curdled and was so full of air bubbles😢 I have the same mixer as you. Maybe I mixed it too long?
I saw where your beater on your mixer is chipped. Several days ago kitchenAid put out a warning on beater blades having lead poisoning. If you contact them, they will send you a new one FYI.
You can still use margarine. I would make sure it still has a slight chill to it when mixing it with the shortening. If it's too soft, it won't combine with the shortening and will get clumpy. You may also want to add 1/4 - 1/2 tsp butter flavoring! The icing with margarine may be softer, so you may not need too much liquid. So add it slowly until you get your desired consistency!
Question.. I've literally made 9 batches of this recipe, and each one came out grainy and not at all creamy. Do you know why it would come out this way? I've been mixing and mixing and mixing, adding liquid, not adding liquid to other batches, but it's still just gritty. I'm feeling very upset because this is a lot of money that I'm potentially wasting (not your fault and not saying it is), but if you would happen to know how to troubleshoot this I would appreciate you more than I already do! Thank you!
@@KarolynsKakes yes, of course. I'm using the suggested walmart brand of high ratio shortening, Kroger 10x powdered sugar, Kroger salted butter, Watkins baking vanilla. Thank you for taking the time!
@@nadyabruner2774 i always use land o lakes. I have had issues making candy and using Kroger butter where it separated. I don't think it is as high of quality.
Yes it does! Make sure you don't add too much liquid. And that will vary depending on how dry or humid it is outside. So add a little at a time until you get it to the desired consistency. ☺
Why is everything about making money on TH-cam? I’m so sick of it. It’s like nobody has a real job anymore. They just wanna make extra money on TH-cam money money, money, money, money, money, money, money, money, money, money, money, money, money people are too greedy.
Do you enjoy my tutorials?
I'd be so grateful if you could Buy Me A Coffee!
www.buymeacoffee.com/KarolynsKakes
Karolyn!!!!!! I am in love with you.
I started my cake journey about a month ago, I tried 2 other buttercream recipes, and they failed. I took my tablet to the kitchen and followed your tutorial frame by frame and laaaaa, I did it.
Your buttercream is the @#$ING best. I watch your tutorials more than I watch Netflix and Hulu.
I have to make 3 cakes for next Friday, and I will go through your tutorials for stable cream cheese frosting for the Red Velvet cake. You truly are a blessing for beginners because you not only teach about decorating but you give sound business advice.
God bless you girl for spreading the love. 🫶🏾💖
Awwwww Deb!! Thank you love! I'm so glad my content is easy to follow...and delicious! 😂 And you already have 3 cakes in 1 week when you just started?! That's freakin' awesome!!
Very well said. Same here.
I've learned so many things about baking from her. Love & thanking her so much.❤
So this buttercream is good in hotter weather?
I live in New Mexico (US) ... need I say more? About the heat. LOL
@@JudiChristopher You can add a little melted chocolate if your event will be outdoors.
@@deborahanderson3106
REALLY!!!
I did not know that...
Thank you so much for that info.
I always freeze my leftover buttercream - even a small amount. I place it in a ziploc baggie and flatten it and push all the air out of it and it lasts for months in the freezer - although it never stays there that long. When I need buttercream, I pull out the bag of frosting and put it on the counter to thaw. It thaws a lot quicker this way, then I mix it again to get it back to consistency and it works great. I also make cakes ahead of time and freeze them for quicker turnaround.
I always save even just the smallest amount, in Ziploc bags as well.... Mainly because my husband loves cinnamon rolls, and he loves my vanilla buttercream frosting so I let him use it for the cinnamon rolls lol
I was going to tell Karolyn this lol
So I am just going to add to it....
If doing this in containers instead of the bags, be sure to try and get one as close as you can to hold the amount of frosting you have, one too big leaves to much room for freezer burn chances.... The Fuller the better. Tap it on the counter to pack it in there better.
Lay a piece of plastic wrap on top the frosting. In the same manner you do with pudding, pressing down into the frosting in the center and working to the out side edge, making sure to get all the air out and bring the plastic to the sides and up over the edge so it over laps the outside edges.
Put the lid on, and wrap again. I always set it in the fridge the day before using. Then on the counter 30 mins to room temp, mix again with electric mixer to get the texture back.
That is the way I freeze EVERYTHING!!!
I used to have a little cafe...and that is the way we were taught. It makes sure that the food is truly frozen all the way through... and you can put more in the Freezer than in a plastic container....
"Ziplock ... Freeze them FLAT... That is where it's at."
What? I think I just made a TagLine for a Commercial... LOL
I love how you even show the detail of zeroing out the scale with bowl! So thoughtful and detailed.
I feel like I over-explain sometimes, but there are some people who don't know how to use things, so I want to make sure I'm clear. Thank you!
I love this video...
Thank you for being the real you...
I am an Acting Director/Teacher... and this video was so enjoyable to watch , because you left in the "Blooper" ... making us feel like we're normal people, and everyone makes silly mistakes...
I want to be YOU when I grow up.
Thank YOU so much for sharing this great video...
I'm so glad to have found a Buttercream that is not so sweet.
Judi! Thank you so much love. We need not take life so seriously, right?! 💜🙏
@@KarolynsKakes
EXACTLY... That is also what I teach my Acting Students...
We all make mistakes...
Don't cry over spilled milk ...
Cry over spilled Wine...
that is Alcohol abuse.
BAHAHAHAHA
I usually use a small amount of popcorn salt to myvbuttercream icing. The popcorn salt is super fine so it works great. Love your tips.
I have to try that! I used regular salt years ago and I didn't like it. I take it you use unsalted butter then?
I use both salted and unsalted whatever is cheaper, but even with salted butter the icing still needs a touch more to tone down sweetness
Is that the same thing as popcorn seasoning?
I use half salted and half unsalted butter.
Can I ask where you find popcorn salt? I used to buy it years ago but the store went out of business. It is not popcorn seasoning as someone asked, just very fine salt. It is delicious on french fries. I believe it is NOT idodinezed.
I just made this less sweet butter cream and it’s sooooo delicious! I usually don’t prefer buttercream because it’s too sweet but this was perfect. Thanks for posting this tutorial!
Wonderful! This is a great option for those who like the icing a little less sweet 🙏
This is really useful! My dad can't stomach too much sweet buttercream, so I'll try this recipe and see how he feels.
Love your videos. And you are so talented the way you make working with fondant look so easy. I just keep watching your videos
It gets easier with practice, I promise!! 😊
I love your videos they are so informative, I especially enjoy watching you make the buttercream.
Thank you so much!😊
Karolyn, your videos have saved me a small fortune. I don't waste any cake batter and I don't mess with people unwilling to pay 1/2 at least 10 days early and the other half3-5 days before they're to pick it up. I'm curious to where you get the boxes to transport your cakes and how you pack them to make sure nothing happens to them while they're being transported to the location?
Yes! You don't want to make a cake unless it's paid in full. Learned the hard way!!
I get the boxes at a local store called The Restaurant Store. You can get them online as well at sites like Webstaurant store or other packaging sites.
Here's a video on boxing up cakes and transporting them! th-cam.com/video/WmVrh7ZNqRw/w-d-xo.html
What kind of butter do you use?
Thank you for this recipe.
I use 2 cups powdered sugar per 1 stick salted butter, but I also add a little less than an eighth teaspoon sugar, too, to cut the sweetness. I'm stunned that you beat your icing on 4. I would have so many air bubbles! Thank you for your videos!!!
I do get air bubbles, but I can smooth them out really well!
@@KarolynsKakes hi, have you ever used the pre-mde Wilton vanilla icing? It comes in a 4 lb. tub. Also, have you ever heard anything about Alpine Z high ratio shortening. It seems to be less expensive than Sweetex and comes in smaller quantities. Thank you!
Hi, Karol, I'm going to try your recipe. I need my B/C to be less sweet. Using this same recipe, what size cake and/or cupcakes can you cover? I noticed you pour the confectioner sugar straight from the bag - don't you get little bumps? If I don't sift my confectioner sugar, it isn't smooth! When I make buttercream, if I end up with enough to frost cupcakes or a small cake, I will freeze it. I put a label with the flavor and date I put it in the freezer. When ready to use it, I take it out of the freezer, place it in the fridge the night before and then place it on the counter the next day to come to room temperature. I re-whip it and it is as good as new. No wasted B/C here! :)
You can cover an 8" cake and probably ice 3 dozen cupcakes!
I don't get lumps, but if you find that you do, you'll definitely want to stick to sifting the sugar! If you're in a humid climate, the sugar can clump.
Maybe they want the Swiss, or French versions. I love American buttercream too. This was fun to watch!!!
You're right! I personally don't make meringue buttercreams, so if someone asks for that, I refer them to my friend who makes it ☺
Thanks Karolyn I am gonna try it 👍🏻 and thanks from the blue print too😊
Yay! And you're welcome!
You were so fun to watch! Made me laugh a few times!
Thanks girl! And thank you for thinking I'm funny! 😂😂
I love your videos, such useful tips! I'm local and would like to thank you over coffee someday!
I freeze frosting does well. Just remix it after defrosting.
Hi Karolyn, about expiration, I’m thinking expiration would be on the date that one of the ingredients you are using expires first? I also use water (store bought distilled) not milk. What do you think? I hope this makes sense lol. Also, thanks for all your awesome videos ❤
Love this video
The Walmart brand of shortening. There is one that says just shortening and there is one that says all-vegetable shortening. The one that says just “shortening” is a high ratio shortening. I don’t think it’s as great as sweetex, but the job gets done and the price is right.
I 2nd that.
It is what I use and it works. Doesn't leave bad mouth feel either
@@dcordero1984 right. I wanted to get sweetex but I just can’t do that price.
Thank you for this! I am going to try it and see if I can tell a difference ☺
@@KarolynsKakes
Yaaaassss!!!...
Please do and make a video.
Maybe based on that I can take the plunge 😬
The one that says just shortening is made of meat fats
Thank you for sharing the recipe! Could you tell me how much icing this makes? Wondering if I bed to plan on doing a double batch. I'll be making 24 cupcakes plus decorating a 2 layer 8" cake.
I would do a double batch for all of that!
Is this a stable recipe for piping flowers for cupcakes?
Yes it is! Just make sure you don’t add too much liquid. You want it on the stiffer side.
Will this amount of deliciousness buttercream cover an 8” round double barrel cake?
This should be enough for that, however, I would personally make 1 1/2 batches to ensure I had enough!
You are amazing thank you for your big ❤
Awwww you're welcome honey!
Hi Karolyn, what an awesome recipe! thank you for sharing. I wonder why my buttercream never crusted... is it the powder sugar amount (less in this recipe) what did not allowed for the crusting?
I love all you videos. Some of them have help me me a lot. I've made basic buttercream, but can you tell me by adding shorten to buttercream does it? Does it stabilize it? Thank you for always helping me. With all my questions..🥰
Hey Steph! Adding shortening to Buttercream helps stabilize it. It melts at a higher temperature than butter, so it can withstand the heat better than an all-butter icing. Plus, the higher ratio shortening is very smooth, and it gives your icing a great mouth feel.
@@KarolynsKakes thank you for getting back to me and explaining this to me. You are Amazing like always.! Keep up the amazing job on all your cakes. 🎂🎂🎂
-Stephanie
Could you use the whole bag of sugar? Great video!
Yes! I usually use the entire bag. The icing is slightly sweeter if you do.
@@KarolynsKakes thank you!
I’m interested in how much less icing you end up with when you make the less sugar recipe?
I would say it's about 3/4 - 1 cup less icing.
Karolyn, I use salted butter too.. I also add additional popcorn salt which helps it to be less sweet. My question to you is do you think the additional salt causes my icing to get to dry. It doesn't matter what time if year it is sometimes my icing gets cracking just sitting there over time. Thank you 🥰
Try adding a little less sugar (like I talk about in this video) and see if that helps.
American buttercream does crust after it sits for a while. If you don't want your buttercream to crust, use a Swiss meringue or Italian buttercream.
@@KarolynsKakes I've started using your recipe and not including the additional popcorn salt and guess what ?? no more cracking.... Must be the additional salt was causing my problem. Thank you so much !!
@@ruthnodecker7759 good to know!
Hi thank you love all your videos. Is this a stable frosting for hot weather? I'm looking for a very stable frosting so it won't start melting please help
Yes, the high ratio shortening in the icing melts at a higher temperature than butter, so it can withstand the heat longer than an all-butter icing!
Thank you so much for sharing this recipe! I love making Italian Buttercream because it's light and way less sweet, but it's quite expensive to make. I'm excited to give this one a try! I know you mentioned you don't really freeze your buttercream. Do you keep a stock of butter, sugar, cake mixes, etc. or do you buy as you need them?
I prefer this because it is simple and, like you said, less expensive. And I buy stuff as needed just because of space issues.
Karolyns, thanks for sharing your version of a not so sweet buttercream. If my cake was sitting outdoor for a party in about 80 degrees, should I substitute the whipping cream with water, etc. I don't my guests to get sick... Help!!!
I use water with success, so you can definitely do that instead!
@@KarolynsKakes Thank you for your quick response!
Hi Karolyn! Do you know how much buttercream this recipe yields? I've never measured and I'm making a large cake soon and want to be sure to have enough buttercream to cover/fill a 2 layer 1/2 sheet cake.
Thanks Karolyn, just a quick question. I see you don’t whip butter/shorting for several minutes to get the color whiter. Why is that? What do you do to achieve a whiter color?
When I'm using the buttercream for a filling or on a cake that will be covered in fondant, I don't worry about the color of it. If I want it to be whiter, I use the method shown in this video:
th-cam.com/video/IaQLNQTXo5E/w-d-xo.html
@@KarolynsKakes gotcha! Thanks
Any buttercream that has a tint from the butter you can whiten by putting a hint....a very hint of purple until its as white as you want.
@@TheFancyCakery yes, I have done that thank you.
Love! Your Channel! I want to buy the Sweetex-but there are two types Sweetex (palm oil). Or
Sweetex Gold. (Soybean)
Is either ok?
Thanks so much!
Sorry I'm just replying, I never got a notification for this comment! I use the Gold (soybean).
Hello can I add cocoa powder to make it chocolate? Thanks 😊
Yes you can! I add between 1/2 - 1 cup of cocoa depending on how strong you want it to be. I add the cocoa to the butter / shortening , mix together, adding a few Tbsp water if needed to get it to incorporate. Then add the powdered sugar and any extra liquid!
@@KarolynsKakes thanks so much for the fast response. Love your videos!
Hi Karolyn, Why do you add shortening? Is it to make the icing stiffer? Thx so much!
The shortening melts at a higher temperature than butter so it withstands the heat longer!
@KarolynsKakes Thanks so much for your help! I just bake for family and I try to make it look as professional as possible and fun!!
Can you please explain why you adjusted from the original recipe?
It was 2.5 butter plus 3/4 cup shortening and with a whole bag of sugar. I am literally getting ready to make this and now I’m confused 😩
I'm so sorry I didn't mention this in the video!
In the warmer months, I always use 3/4 cup of shortening because it melts at a higher temperature and stabilizes the icing better in the heat. In the cooler months, I find that I can get away with using only 1/2 cup shortening because it doesn't melt. (Saves some money) That was an important point that I failed to make! So it all depends on how hot it is. Usually over 70 degrees F, I'll do 3/4 cup. No matter how much powdered sugar!
So do you still keep the 680g sugar with the additional shortening?
Hi Can I do half of this recipe? Or would it not have the same consistency??
You can halve this recipe!
Hello from Australia Karolyn
I love all of your videos
Many thanks for all of your guidance.
Could I please ask an unrelated question.
I am baking my first wedding cake and need to bake 12inch by 2inch layers of red velvet cake.
Could you please tell me how long and at what temperature I should bake these as I have never made a cake this big before, any help would be greatly appreciated.
Hi Lindy!
I would bake it at 325F (163C) for about 1 hour to 70 minutes. I explain the process in this video. Good luck with your first wedding cake!
th-cam.com/video/MaQ-qrlPJxI/w-d-xo.html
Love your recipe. I’m a cottage baker in Fl. My state doesn’t allow butter in frostings. Would I replace the butter with equal amt of high ratio shortening ? I can’t stand this rule but have to deal with it
OMG that's insane! But it may be good because it's so hot down there and the shortening holds up a lot better. I would replace the butter with equal amounts of shortening. You can add butter extract to get the flavor. I've used Wilton butter extract before, it's really good!
amzn.to/3UIwyQg
@@KarolynsKakes
I’m not fond of pure high ratio shortening buttercream. It’s not as sturdy as buttercream with butter unless I add extra sugar and my customers don’t like cloyingly sweet buttercream. My go to is SMB… it’s sturdy but smooth and not too sweet but I can’t sell cakes with it (and stay within the law). It’s a real issue. Thanks for the quick reply and I love your videos.
Can i frost lots of cupcakes with this recipe?? will they be firm?
With 1 recipe, I can frost around 25-30 cupcakes. And it will be firm if you don't add too much liquid!
I've never seen sweetex shortening. Do you recommend another high ratio shortening? Thank you for sharing 💜
Here's a video comparing shortenings!
th-cam.com/video/rqtPIMoyc5A/w-d-xo.html
The one from Walmart is a good substitute.
Hey karolyn, i know this is an old video but i was wondering how to make a bigger batch of the not so sweet icing please let me know soon if you can Thanks my girl!😊
Hello love! I would just do this recipe 3 times and mix it all together in 1 bowl like I do when I make the regular icing. I prefer to make it in 3 separate batches and then add all of the icing to a bowl and whip it all together to remove the air bubbles. I personally feel like it makes too big of a mess if I make more than one batch at a time!
@@KarolynsKakesokay Thank you my girl for answering my question so soon I really appreciate it so much, again Thank you!!❤❤
Do you have a recipe that uses white chocolate in your buttercream frosting?
Unfortunately I don’t, sorry about that!
Is it works to piping roses?
Yes! You may want to add a little meringue powder to it to help stiffen it up.
Thank you ❤
How many cakes can you frost with this amount of frosting? I mean, two -layer, 8 PR 9 inch round cakes?
This can frost either an 8" or 9" cake 😊
Hello!! One question I only have unsalted butter can I put some salt and How much would that be? Thank you. Learned lots from your videos. Thank you for sharing!
I would do just a pinch of salt to 1/4 teaspoon salt if using unsalted butter.
Thank you!!
Just came across your whiter American buttercream video. Your first 5 words I knew you were from my area😆 then you said outside of Philly. I am now subscribed 😉
But super curious now lol. I am Delco, are you Philly or Chester County?
That's hysterical 😂😂
I'm actually Lower Bucks!
@Karolyns Kakes lolol about 10 min after I replied I meant bucks or Montgomery(I think that's Conshohocken area). Not Chester, that's where our accent fades. But I didn't think delco as yours seems a little stronger accent. However we all say " wooder"😂
@@margo421 my O's aren't as prominent as Delco, although sometimes it comes out!🤣
I'm in South Jersey, right across the Benny Bridge...I knew homegirl in 3 words! 😉
Hi Karolyn! Quick question hopefully you’ll get back to me. If I wanted to make a chocolate buttercream to color it black, how can I do that with this recipe? I looooove your American buttercream but not sure how and how much to add of cocoa powder. Thank you!
You can add 1/2 - 3/4 cup cocoa powder to this recipe. (Amount depends on how deep of a chocolate flavor you want.). I add the cocoa to the butter / shortening before I add the sugar. Mix it on low and I usually have to add 1-2 tablespoons liquid to help it incorporate together. Then I would add the sugar and coloring!
Does this buttercream crust?
Yep!
Can I use Walmart shortening the butter baking flavor?
I'm sure you can, it just may be a little greasier as it's vegetable shortening.
@@KarolynsKakesI bought the Walmart one that you showed. And it came out great. Hopefully my first sale on Saturday goes well.
Does this pipe well?
Yes! If you're using a small tip, you may have to add a tiny bit more liquid to thin it out so it can easily pass through. (Make sure you only add a little bit at a time!)
Could u do a video on brown sugar buttercream?
I made some and I don’t know how to not make it so gritty
I don't make brown sugar buttercream.
However, I do add a little brown sugar to my cookie dough buttercream.
I beat the butter / cream cheese together with the brown sugar until it's smooth (about 1-2 minutes). And then I add the powdered sugar.
Thank you for this masterpiece! Please how do i measure the vegetable shortening in grams. Hailing from Nigeria
Hi Monica! It's approx. 95 grams. Sorry about that, I am getting better at including other forms of measurement in my videos!
Hello! Good morning Karolyn.
Hey girl! I am going to get the Walmart shortening and do a comparison, I'm excited to try it!
I've been using the Walmart brand too now that the high ratio without the trans fats has been discontinued.
This buttercream has the same body than the regular? It crusts the same?
Yes! It crusts the same. You get a little less amount of icing than the one with more sugar, but it holds up the same as the original.
@@KarolynsKakes 👍😉❤
Hey there, how are you? I'm living in Pakistan. I love watching ur videos, it's great 👍, kindly tell me is shortening margarine?
Can u explain exactly what shortening is?
I didn't realize until I started making videos that shortening is really an American thing. It's hydrogenated vegetable oil. So basically they add hydrogen to the oil to get it to a solid substance.
I may have added too much water. My buttercream is so soft it starts to lose shape. Can I just add more sugar?
Yes but that will make it really sweet
G'day Karolyn! 😊 Forgive me if I asked an already asked question, but I can't find an answer. How many cups does this recipe make? I need 9 C for a sheet cake. Thanks in advance! 🎉❤
This yields around 5 cups, so I would do a double batch for a sheet cake.😊
@@KarolynsKakes Love you! Thanks!🥰😘😉
Can you use heavy cream? Instead of milk or water or even half and half
Yes! You can definitely use cream or half and half.
Thank you so much for this recipe, I am watching from Nigeria and I use grams ,how do I measure the butter because I don't really understand the oz'. Thank you.
It's approx. 284 grams. Sorry about that! Stupid American way of measuring! 😂😂
@@KarolynsKakes thank you 😊 🙏 ☺ ❤ 😘 💖 😊
@@KarolynsKakes nah it's not supid because we here in Guyana uses ounces and pounds. So it's difficult for me when I see people using grams. But you're an awesome tutor btw. Keep up the good work.
I watched your video five years ago about making American buttercream. It’s a little different. You have 3/4 cups of high ratio shortening this one says a half a cup shortening is there a difference or no? i’m supposed to be making my girlfriends 50th birthday cake for Wednesday.
I use 3/4 cup in the Summer and 1/2 cup in the Winter. The Sweetex melts at a higher temp than the butter, so it withstands the heat longer. That's why I add a little more in the Summer!
@@KarolynsKakes thanks I’m from Wisconsin and it’s hot here .
Is this the buttercream you use under your fondant cakes?
Can I use “Russian buttercream” under fondant?
Yes! I use American Buttercream under my fondant cakes. The butter and shortening mixture helps it set up hard in the refrigerator and it withstands heat longer. I've never made Russian buttercream, so I'm not sure if it would hold up well under fondant.
what happens if i add heavy whipping cream instead of water?
Could make it creamier. I personally haven't tasted much of a difference, so I stick with water. But you can use cream if you prefer!
Question. One of your videos said to use 3/4 cup 6 ounces of shortening. Is it that or is it 1/2 cup?? I want to make sure I'm doing it right.
I get this question all the time! I just talked about it in this video:
th-cam.com/video/PoGe21lOQUs/w-d-xo.html
3/4 in the hot months so it's more stable. 1/2 in the cold months!
Do you have any videos of the timeline of your business? I started strong and had a lot of confidence and recently my orders have gone down. I know I just started and need to push on, a video that shows were you started, how many orders a week/month, how long it took you to get more orders, what you did, etc.
I don't have a specific video for that, I'm making a note of it to address this. 😊
Does this “less sweet” buttercream still crust?
Yes it does!
@@KarolynsKakes yea! This may be my new fav. Unfortunately the Sweetex wouldn’t fit my budget and I wouldn’t be using enough of it before the expiration date. I stick to the Walmart brand.
Is the liquid just water? Or sugar water?
I prefer to use water, you can use milk if you prefer.
How much coco powder should I add to make chocolate buttercream? Thank you.
I usually do between 1/2 - 1 cup depending on how strong I want the flavor to be.
@@KarolynsKakes Thank you for responding so quickly. I love your videos
Is this cream good for a party cake? How many hours do you usually spend outdoors？
I make this all the time for parties. The addition of the high ratio shortening helps keep the icing stable as it melts at a higher temp than butter and can withstand the heat a little longer. If it's really hot outside, I always recommend that the customers keep the cake in a cool area as long as possible.
I've tried lots of buttercream recipes but can never get the consistency I see on line where the icing is hard enough to pick up the cake by the sides after refrigerating. Any suggestions?
Are you using American Buttercream? The butter in the icing solidifies in the fridge which makes it hard and easy to handle.
Hi I’m deciding on making this icing. For my girlfriend daughter birthday. My question is I have unsalted Land O Lakes butter Walmart shortening Diamond, powdered sugar how much salt would I add. Otherwise I can get salted butter thanks
Hi Krisrtin! I would add just a pinch of salt to the butter and shortening and mix that together before you add anything else.😊
@@KarolynsKakes thanks have you ever use butter/vanilla flavoring in your icing. By LorAnn
hi karolyns
im your new subscriber
thanks for all good efforts
can you plz tell how could I make whipping cream icing also want to know how could i stabilize it coz some time it gives me hardships
but i dont want to put shortening n butter
pplz reply back
thanks a ton
Hi Mini! Unfortunately I don't make whipped cream icing for that reason. It isn't as stable as my American Buttercream recipe. So I never wanted to work with it. I'm not sure what to recommend, I'm sorry about that!
How much butter to a stick?
113 grams / 8 Tablespoons / 4 ounces
Is this a crusting buttercream?
Yes it is 😊
I just made this and used whipping cream in my frosting. It curdled and was so full of air bubbles😢 I have the same mixer as you. Maybe I mixed it too long?
Hmmmm, I don't use whipping cream in my icing, so that could be the culprit. How long did you mix it after you added the liquid?
I saw where your beater on your mixer is chipped. Several days ago kitchenAid put out a warning on beater blades having lead poisoning. If you contact them, they will send you a new one FYI.
Yeah I have replaced all of them since this video! That's insane.
Could I use an extra 1/2 of butter instead of shortening and the icing would still work?
Yes you can. The shortening just helps stabilize it as it melts at a higher temperature. All butter icing can soften faster, that's all!
Tfs!!
All I have is margarine, what do I do?
You can still use margarine. I would make sure it still has a slight chill to it when mixing it with the shortening. If it's too soft, it won't combine with the shortening and will get clumpy. You may also want to add 1/4 - 1/2 tsp butter flavoring! The icing with margarine may be softer, so you may not need too much liquid. So add it slowly until you get your desired consistency!
Question..
I've literally made 9 batches of this recipe, and each one came out grainy and not at all creamy. Do you know why it would come out this way? I've been mixing and mixing and mixing, adding liquid, not adding liquid to other batches, but it's still just gritty. I'm feeling very upset because this is a lot of money that I'm potentially wasting (not your fault and not saying it is), but if you would happen to know how to troubleshoot this I would appreciate you more than I already do! Thank you!
Can you tell me the brands of the ingredients you’re using?
@@KarolynsKakes yes, of course. I'm using the suggested walmart brand of high ratio shortening, Kroger 10x powdered sugar, Kroger salted butter, Watkins baking vanilla. Thank you for taking the time!
@@nadyabruner2774 i always use land o lakes. I have had issues making candy and using Kroger butter where it separated. I don't think it is as high of quality.
Gm. Thanks Karolyn.
Hey my cake friend, I have a question! By you using less sugar in this recipe. Would it still hold its shape if decorating a cake!!!!
Yes it does! Make sure you don't add too much liquid. And that will vary depending on how dry or humid it is outside. So add a little at a time until you get it to the desired consistency. ☺
@@KarolynsKakes ok Thank you so much!😊
When you say this recipe covers a 8 or 9 inch cake, how much more should be made to decorate an 8 or 9 inch cake with simple piping.
I would make another 1/2 batch to make sure there was enough to pipe 😊
❤️❤️❤️❤️❤️❤️
its still to much sugar i would only use half of what you put in but it’s a question of taste i suppose
You can definitely reduce it more if you really don't want it to be sweet.
Se les olvidó la traducción,
This frosting was horrible. Following the recipe to a T and it tasted horrible and was hard to work with. Very disappointing.
Oh no! I'm sorry to hear that. 😢
Horrible recipe! Just make it with butter and condensed milk!!!!
Thank you very much
Why is everything about making money on TH-cam? I’m so sick of it. It’s like nobody has a real job anymore. They just wanna make extra money on TH-cam money money, money, money, money, money, money, money, money, money, money, money, money, money people are too greedy.