I appreciate that you give the numbers of speed that you use on your mixer. I always get so confused when people say “low”, “medium”, and “high”, because that could mean different things to different people. Having the exact number to set the dial on a super helpful! Thank you!
Mocha is really good! I add a little bit of cocoa and espresso powder to regular vanilla buttercream...yum! Of course Oreo cookies is a good one too, to make a cookies and cream buttercream. Thank you for the video!
Cinnamon does taste delicious in frosting! My daughter likes to make churro cupcakes and the frosting is cream cheese with some cinnamon mixed in. She then sprinkles cinnamon sugar over the frosted cupcake and she always gets rave reviews!
I do this exact same thing with my basic buttercream. I add coffee, peanut butter, spice... I too use the sleeves of raspberry, strawberry or blueberry to make flavored buttercream. In addition to this sometimes I will add some Loranns emulsions in those flavors, just to take the flavor up another notch. Lol
This was an awesome video. It never occurred to me to start with a basic BC recipe and flavors smaller quantities. As usual, you ‘knocked it out of the park’.
I just used your recipe yesterday, wedding bouquet,lemon packet(true lemon a must) dehydrated raspberries and let me tell you my husband absolutely loved it. Of course I used wedding bouquet in the cake as well. Thank you again for the recipe. Btw check out the true lemon packet they give the best lemon and lime flavors to ever.
@@KarolynsKakeswhat is true lemon? I’m a Nurse full time and baker part time it’s honestly a stress reliever and I have to say that I’m so grateful I stumbled upon your channel, your buttercream is the best
@@softballmom332 true lemon is dry lemon crystals, they come in a box with several small packets. I have them in water or tea for a burst of lemon flavor. They're portable so you can carry them around in your purse. They're sugar free.
I'm am so saving this video.because it's hard for me to focus 'cause all I'm thinking is I want to eat this right now. So relaxing and nicely filmed. I will use these ideas for sure. 👋🏻😁👍🏻
we've missed you! thank you for all the deliciousness!! I like to make biscoff cookie butter filling with a combination of the cookie butter cream and crushed up cookies, so good.
COFFEE/MOCHA!!! My Mom always made my birthday cake (she was a chef)... it was a chocolate mocha cake... chocolate cake, chocolate buttercream frosting with coffee flavored buttercream piping outlining the cake! Her inspiration was a Christmas log cake she once made....also can be decorated with slivered almonds and Maraschino cherries.... It became her signature cake! All of my friends commissioned her to make that cake for their wedding cakes and birthday cakes!! I've been cooking and baking so much lately that I can now make it and many other delicious foods for my Mother as I care for her... as she did me!
@@KarolynsKakes she used instant coffee...making a lil slur with it instead of a whole cup of coffee...It was sooooooo delish!! And btw I always loved when she added the almonds and cherries, that was usually a treat because she didn't always do that! Somehow it just elevates the cake!
Thank you so much! You have inspired me to get my business going again. I started decorating in 1988 by taking a few Wilton courses. I never tried fondant because it skirred me. LOL I was running a good business for about 15 years until I went back to work. Now that my kids are grown and out of the house, I make cakes for my Grandkids and found my passion for it again. I ordered a edible printer using your link. Thank you again!
I am present in class!! Loved this! You're like my cooking goddess because I just enjoy your videos and just the vibe ya know!! And you're personality is just everything
I’m new to cake making and thought, I’m good at drawing and making stuff out of wood how hard could it be! I bought my first turntable kit and supplies. So,I’ve been watching your videos,you make it so easy,thank you!! Gonna give it a go! Love your videos.
Well it seems that you already have a creative talent inside, so it shouldn't be too hard! You just gotta get used to working with a different (delicious) medium LOL You got this!
Great ideas. Thank you. I tried using shortening in the icing, but think I will stick to butter and powdered sugar with whipping cream and clear vanilla from Mexico. After watching this video I will try different fillings in cakes, and icing. Thank you. Now this is thinking outside the box for me. Love your videos. Major help.
I cant wait to try these!! The food processor idea, I love!! I hate big chocolate chips!! I definitely prefer them chopped up!! Thank you for sharing!!!😍😍😍
Thank you for taking the time to show us how to make all the different flavors of buttercream. Where do you get the sleeves of fruit flavors? I wanted to taste every one of them. Thank you for sharing and keep on caking 💜
I didn't mention chocolate because I make it differently, but you can also add cocoa powder to this! What other flavors would you make using this recipe?
How about a salted caramel, the cinnamon you mentioned sounds good too. A friend of mine loves churros, I found a churro cake recipe I'm going to try for her.
Thank you 4 the video & great recipes. I just checked out your website. Your cakes are absolutely beautiful & the attention to detail is on point definitely hard to tell it's buttercream frosting & not fondant.
Thanks for your videos, they help me a lot in my journey of self taught baking and cake decorating. I wish I could patronize your work financially though am unable to do so at the moment coz am broke
Hi Karolyn, I recently discovered your channel and it has totally renewed my love of cake decorating! I love all these ideas for fillings! I was wondering, do you also use the fruit flavors straight from the sleeve as a filling or do you always add them to buttercream? I really respect your techniques and was wondering if straight fruit filling would change how you construct and store the tiers.
Hi Amber! Yes I do! If I just use the sleeve fillings, I will pipe a stiffened buttercream dam around each layer to keep it from seeping out of the sides.
Cardamom is so strong it scares most people, but I knew a baker from Australia who made incredible rolls and tarts with cardamom. You might consider adding it to your repertoire!
This was a great video. Thank you for sharing. You are a great teacher. I also use the filling sleeves. How long do you find they last in the fridge? They do freeze well after being opened.
Hello Karolyn, I would like to make an alcoholic butter cream, for example with Grand Manier, whisky or cognac. Is this only possible with aromas or can I take the alcohol directly?
Have you tried the lotus speculoos cookie butter spread in the buttercream for that spicy cinamon flavour. I'm sure you know about crushed Oreos. Then there's Nutella too
I never heard of the cookie butter spread, I'm going to try that, thank you! And I do oreos and nutella, but I make it a little differently. That will be in my video that I post on Sunday!😊🙌
I love this video!! Do you know if you can freeze the shortening? I used to use this when I could buy it locally. I'd love to use it again however I don't go through as much anymore and would like to freeze it if possible. I hope you had a great vacation... missed your videos last week however glad you could get away💖
Hey girl! I have heard that you can freeze it. If I did, I would do it in small portions. Wrap really well in plastic wrap, then put in a ziplock bag and maybe also in an airtight container. And freeze that way. Thaw by taking it out of the freezer and keeping it wrapped until it comes to room temp.
Thank you for all these wonderful flavor ideas. What do you use for my favorite, vanilla cream filling or whipped cream frosting? Do you have a champagne cake recipe flavor?
I personally don't make vanilla cream filling or whipped cream frosting. But you can absolutely add these flavors to those! And I've never gotten a request to make champagne flavored cake, so I also don't have a recipe for that. Any other questions you have that I can't answer?! 😂😂😂 Seriously though, I'm sorry I couldn't help you out on this one!
I would say they can be frozen for up to 3 months. Thaw in the fridge overnight, then thaw at room temp for about an hour. Remix it and it should be good!
Karolyn do you frost AND fill cupcakes with the buttercream with the goodies mixed in, or would that be too sweet? I’m elected to make 75 cupcakes for a baby shower and im new at this!😳
I personally don't like to fill AND frost cupcakes. I feel like it's way too much icing for a tiny piece of cake! If you did want to fill them, I would go light on the icing on top. 😊
You can do these variations with meringue based icings as well. I don’t make them personally so I don’t have recipes to share, but there are plenty here on YT!
Hi, again! I love all your videos! Learning so much! I do have a question about which Sweetex you use, because I found three. Sweetex Flex Cake and Icing Shortening, Sweetex Golden Flex Cake and Icing Shortening, and Sweetex Golden Flex Icing Shortening. The prices vary slightly among the three. Is there actually a difference and what would it be? Thank you for your insight!
Really any flavor would work. People mostly ask for vanilla, chocolate or cookies and cream (that's in this video: th-cam.com/video/ljZ6KsGtICM/w-d-xo.html)
Sometime the sweetex gets chunky and doesn’t mix with the butter all the way no matter how long I whip it. Has this ever happened for you and if so how do you fix it? Thanks for the video! 🥰
It has happened to me when my butter was too soft. You need the butter to be on the softer side, but not warm. So if you press on it with your finger, it will make an indent (with some resistance). I hope that makes sense!
Hello Karolyn, I would like to make an alcoholic butter cream, for example with Grand Manier, whisky or cognac. Is this only possible with aromas or can I take the alcohol directly?
If you enjoy my tutorials, I'd be so grateful if you'd Buy Me A Coffee! ☕🙏
www.buymeacoffee.com/KarolynsKakes
I appreciate that you give the numbers of speed that you use on your mixer. I always get so confused when people say “low”, “medium”, and “high”, because that could mean different things to different people. Having the exact number to set the dial on a super helpful! Thank you!
Mocha is really good! I add a little bit of cocoa and espresso powder to regular vanilla buttercream...yum! Of course Oreo cookies is a good one too, to make a cookies and cream buttercream. Thank you for the video!
I have to try the mocha! And I make cookies and cream a little differently, that will be posted in this Sunday's video!
Cinnamon does taste delicious in frosting! My daughter likes to make churro cupcakes and the frosting is cream cheese with some cinnamon mixed in. She then sprinkles cinnamon sugar over the frosted cupcake and she always gets rave reviews!
I love this, gonna try it so thank you!!
Im going to try that…thank you!
I do this exact same thing with my basic buttercream. I add coffee, peanut butter, spice... I too use the sleeves of raspberry, strawberry or blueberry to make flavored buttercream. In addition to this sometimes I will add some Loranns emulsions in those flavors, just to take the flavor up another notch. Lol
Yes! What spice do you add to it?
Cinnamon, nutmeg and just tiny bit of cloves
How much emulsion do you add per batch, and what flavors are the best?
@@TheCmg061 oh goodness I don't tend to measure. I would say per batch somewhere between 2-3 teaspoons.
This was an awesome video. It never occurred to me to start with a basic BC recipe and flavors smaller quantities. As usual, you ‘knocked it out of the park’.
I feel the same way Marietta, I would have never thought of the smaller amounts. I love her videos.
Thanks guyssss!!
These fillings will be perfect for my macarons.
I just used your recipe yesterday, wedding bouquet,lemon packet(true lemon a must) dehydrated raspberries and let me tell you my husband absolutely loved it. Of course I used wedding bouquet in the cake as well. Thank you again for the recipe. Btw check out the true lemon packet they give the best lemon and lime flavors to ever.
Who makes the true lemon?
OMG I love True Lemon!! I never thought to use it in the icing, great idea! 🙌🙌
@@KarolynsKakeswhat is true lemon? I’m a Nurse full time and baker part time it’s honestly a stress reliever and I have to say that I’m so grateful I stumbled upon your channel, your buttercream is the best
@@softballmom332 true lemon is dry lemon crystals, they come in a box with several small packets. I have them in water or tea for a burst of lemon flavor. They're portable so you can carry them around in your purse. They're sugar free.
@@ForGoodnesSake ty so much, so let me ask you then would you dilute them first before adding to buttercream or do you just whip them in dry.
I'm am so saving this video.because it's hard for me to focus 'cause all I'm thinking is I want to eat this right now. So relaxing and nicely filmed. I will use these ideas for sure. 👋🏻😁👍🏻
we've missed you! thank you for all the deliciousness!! I like to make biscoff cookie butter filling with a combination of the cookie butter cream and crushed up cookies, so good.
I'm definitely going to try this, thank you!!
COFFEE/MOCHA!!! My Mom always made my birthday cake (she was a chef)... it was a chocolate mocha cake... chocolate cake, chocolate buttercream frosting with coffee flavored buttercream piping outlining the cake! Her inspiration was a Christmas log cake she once made....also can be decorated with slivered almonds and Maraschino cherries.... It became her signature cake! All of my friends commissioned her to make that cake for their wedding cakes and birthday cakes!!
I've been cooking and baking so much lately that I can now make it and many other delicious foods for my Mother as I care for her... as she did me!
Steph, I love this! What did she add to the buttercream to get the coffee flavor?
@@KarolynsKakes she used instant coffee...making a lil slur with it instead of a whole cup of coffee...It was sooooooo delish!! And btw I always loved when she added the almonds and cherries, that was usually a treat because she didn't always do that! Somehow it just elevates the cake!
Thank you so much! You have inspired me to get my business going again. I started decorating in 1988 by taking a few Wilton courses. I never tried fondant because it skirred me. LOL I was running a good business for about 15 years until I went back to work. Now that my kids are grown and out of the house, I make cakes for my Grandkids and found my passion for it again. I ordered a edible printer using your link. Thank you again!
Lisa! Thank you so much girl, this makes me so happy!
And don't be scurrd!! 😂😂 Just like anything in life, it gets easier the more we do it.
@@KarolynsKakes I'm binge watching the videos! I'm going to try that marshmallow fondant!
I am present in class!! Loved this! You're like my cooking goddess because I just enjoy your videos and just the vibe ya know!! And you're personality is just everything
You're the sweetest, thanks girl! I appreciate you!
@@KarolynsKakes is 😉
Wonderful variations, Thanks. I hope you enjoyed your vacation!!!
I wanna go back!! LOL
I'm so glad I found your channel! There are so many useful video's!
I’m new to cake making and thought, I’m good at drawing and making stuff out of wood how hard could it be! I bought my first turntable kit and supplies. So,I’ve been watching your videos,you make it so easy,thank you!! Gonna give it a go! Love your videos.
Well it seems that you already have a creative talent inside, so it shouldn't be too hard! You just gotta get used to working with a different (delicious) medium LOL You got this!
Great ideas. Thank you. I tried using shortening in the icing, but think I will stick to butter and powdered sugar with whipping cream and clear vanilla from Mexico. After watching this video I will try different fillings in cakes, and icing. Thank you. Now this is thinking outside the box for me. Love your videos. Major help.
Yes! We find what works best for us!
Wow! This is super. Thank you so much ❤️ dear.
Thank you, Karolyn!
I cant wait to try these!! The food processor idea, I love!! I hate big chocolate chips!! I definitely prefer them chopped up!! Thank you for sharing!!!😍😍😍
Yessss!! It’s just easier to eat that way and I like how it’s distributed more evenly in the icing.
Girl I just can't with your talent! Thank you so much for sharing. This video was awesome 👌 👏
Thank you my dear! 💜🙏
Thank you for taking the time to show us how to make all the different flavors of buttercream. Where do you get the sleeves of fruit flavors? I wanted to taste every one of them. Thank you for sharing and keep on caking 💜
I get them at a local restaurant store or on Amazon! It's linked in the description.
Thank you for responding 💜
This was fun to watch, you did an amazing job. Wish I could smell them through the screen.🥳
Thank you for your videos! Love them all!! I’m new to cakes and I like the way you do things! Learning so much!
Yay!! You’re welcome!
hey friend, I love butter finger too... great job
Yesssss!! It really is SO good!!
Wow!! I love your flavor variations! Great video, thanks for sharing!! 😁
My pleasure 😊
I didn't mention chocolate because I make it differently, but you can also add cocoa powder to this! What other flavors would you make using this recipe?
Lemon-raspberry.
How about a salted caramel, the cinnamon you mentioned sounds good too. A friend of mine loves churros, I found a churro cake recipe I'm going to try for her.
@@JessacaRedd Yesss!! Or lemon blueberry.
@@ForGoodnesSake yes! Didn’t think of that.
Cookie butter
These all look great, the butterfinger one I'm going to have to try I bet it's really good. In the fall I use cinnamon and maple syrup in my frosting.
Ooh! I just got back from Canada and brought Maple syrup home with me so I’m gonna try this!!
@@KarolynsKakes oh that would be perfect 😋
Ps…. Missed you last week. Happy that see you back 🥳
I took a vacation to Canada for a few days with my boo so I took a week off! 💜🙏
Thank you 4 the video & great recipes. I just checked out your website. Your cakes are absolutely beautiful & the attention to detail is on point definitely hard to tell it's buttercream frosting & not fondant.
Thank you honey, I appreciate you!
Cinnamon tastes good in cream cheese on a spiced cake!
You had me at the Heath Candy version….I can’t wait to try it…
Dude. It's so good!!🙌🙌
This is great!!!! You make it so easy. Thank you ❤️
Great video. So helpful ❤️
Glad it was helpful!
This was awesome. Maybe a coffee flavoured buttercream.
Yessss I need to try that! 🙌
Yay, it's Carolyn..great video thank you..btw like you I love Wilton's vanilla I sometimes just smell it cuz I can 😂
I literally poured some in a pot of water and have it boiling right now and my house smells so good!
@@KarolynsKakes I will definitely do this..lol
I love your videos, thank you 😊 ❤️
You're welcome Em! 😊
Thanks for your videos, they help me a lot in my journey of self taught baking and cake decorating. I wish I could patronize your work financially though am unable to do so at the moment coz am broke
No worries, I totally understand! I'm glad my content is helpful and hopefully this will lead to some extra income for you! 🙏
Hi Karolyn, I recently discovered your channel and it has totally renewed my love of cake decorating! I love all these ideas for fillings! I was wondering, do you also use the fruit flavors straight from the sleeve as a filling or do you always add them to buttercream? I really respect your techniques and was wondering if straight fruit filling would change how you construct and store the tiers.
Hi Amber! Yes I do! If I just use the sleeve fillings, I will pipe a stiffened buttercream dam around each layer to keep it from seeping out of the sides.
Likewise 😍😍😍
Cardamom is so strong it scares most people, but I knew a baker from Australia who made incredible rolls and tarts with cardamom. You might consider adding it to your repertoire!
This was a great video. Thank you for sharing. You are a great teacher. I also use the filling sleeves. How long do you find they last in the fridge? They do freeze well after being opened.
Thank you Heidi! They last 3-6 months in the fridge after opening them. However, I've never seen anything about freezing them.
@@KarolynsKakes I have froze them before, and the texture got funny. I'm wondering if it's the cornstarch or whatever thickening agent they use.
Hello Karolyn, I would like to make an alcoholic butter cream, for example with Grand Manier, whisky or cognac. Is this only possible with aromas or can I take the alcohol directly?
Have you tried the lotus speculoos cookie butter spread in the buttercream for that spicy cinamon flavour. I'm sure you know about crushed Oreos. Then there's Nutella too
I never heard of the cookie butter spread, I'm going to try that, thank you! And I do oreos and nutella, but I make it a little differently. That will be in my video that I post on Sunday!😊🙌
I love this video!! Do you know if you can freeze the shortening? I used to use this when I could buy it locally. I'd love to use it again however I don't go through as much anymore and would like to freeze it if possible. I hope you had a great vacation... missed your videos last week however glad you could get away💖
Hey girl! I have heard that you can freeze it. If I did, I would do it in small portions. Wrap really well in plastic wrap, then put in a ziplock bag and maybe also in an airtight container. And freeze that way. Thaw by taking it out of the freezer and keeping it wrapped until it comes to room temp.
@@KarolynsKakes thank you!! I think I'm going to try it.🥰
Ms. Karolyn, please tell me your recipe will fit a 11x15 pan for a sheet cake??
You'll probably need 1 1/3 recipe for that size pan. Here's a video where I break down the recipe! th-cam.com/video/6fEvJD8KPNM/w-d-xo.html
Thank you for all these wonderful flavor ideas. What do you use for my favorite, vanilla cream filling or whipped cream frosting? Do you have a champagne cake recipe flavor?
I personally don't make vanilla cream filling or whipped cream frosting. But you can absolutely add these flavors to those! And I've never gotten a request to make champagne flavored cake, so I also don't have a recipe for that. Any other questions you have that I can't answer?! 😂😂😂 Seriously though, I'm sorry I couldn't help you out on this one!
Hi can I colored the cream cheese icing and use it to decorate cupcakes with it ?
Yes you can, I do that frequently!
This is helpful 😍 How would you do a Nutella filling?
Posting the video this Sunday the 7th!
Yayy 😊
Hi , I was wondering if you can freeze the fillings? And if so for how long do you think?
I would say they can be frozen for up to 3 months. Thaw in the fridge overnight, then thaw at room temp for about an hour. Remix it and it should be good!
Karolyn do you frost AND fill cupcakes with the buttercream with the goodies mixed in, or would that be too sweet? I’m elected to make 75 cupcakes for a baby shower and im new at this!😳
I personally don't like to fill AND frost cupcakes. I feel like it's way too much icing for a tiny piece of cake! If you did want to fill them, I would go light on the icing on top. 😊
@@KarolynsKakes will do…thank you!
I love this video. I’m not a big fan of ABC tho, I just wished there’s another variation that’s not so sweet. Ty for sharing.
You can do these variations with meringue based icings as well. I don’t make them personally so I don’t have recipes to share, but there are plenty here on YT!
Hi, again! I love all your videos! Learning so much! I do have a question about which Sweetex you use, because I found three.
Sweetex Flex Cake and Icing Shortening, Sweetex Golden Flex Cake and Icing Shortening, and Sweetex Golden Flex Icing Shortening. The prices vary slightly among the three. Is there actually a difference and what would it be? Thank you for your insight!
I’ve used all of them, I haven’t noticed a big difference. Now I use golden flex because that’s what’s available at the store!
@@KarolynsKakes thank you 😊
Does this raspberry filling have seeds in it
The seeds are very tiny, not really detectable!
Where do you purchase the sleeves from?
I get them from local restaurant stores and also Amazon (linked in the description). 😊
Where do you get your sleeves of flavorings?
Local restaurant supply stores or on Amazon (it's linked in the description below the video)
Do you have a recipe for chocolate biscuit 🎂
I'm sorry, I don't make that so I don't have a recipe for it.😢
Can we use peanut butter or Nutella in a regular batch of American BC or too sweet?
Would those taste better in the cream cheese BC ?
I prefer to do that in a cream cheese base. Here's a video showing that!
th-cam.com/video/ljZ6KsGtICM/w-d-xo.html
@@KarolynsKakes thank you so much! (I always mention your name in my cake groups …God bless you sweetie!
Hello Karolyns Kakes, is there a big difference in taste when using imitation vanilla then pure vanilla?
I think it's personal preference. I think Wilton clear vanilla has a distinct flavor, so there is a difference. Although it's not a bad difference!
What would you fill a marble cake with?TYFS!!
Really any flavor would work. People mostly ask for vanilla, chocolate or cookies and cream (that's in this video: th-cam.com/video/ljZ6KsGtICM/w-d-xo.html)
Have you tried the pineapple filling sleeve?
I haven't tried that yet, why am I scurrd?!😂😂
Sometime the sweetex gets chunky and doesn’t mix with the butter all the way no matter how long I whip it. Has this ever happened for you and if so how do you fix it? Thanks for the video! 🥰
It has happened to me when my butter was too soft. You need the butter to be on the softer side, but not warm. So if you press on it with your finger, it will make an indent (with some resistance). I hope that makes sense!
Hi Karolyn, I have a question, when you use 3/4 cup of sweetex in the warmer months, Do you cut back on the butter or use more sugar? TIA
Nope! I keep everything the same, just adjust the shortening amount. 😊
@@KarolynsKakes Thank you 😊
Need a caramel cake and frosting made with dulce de leche please!🙏
Oreo or Andes mints 😊
Yesss!!
Hello here I am from where do you get raspberries sauce ? Saw strawberries too I mean all these from where can I get
Waiting for your reply
strawberry filling:
amzn.to/3CNHTaE
raspberry filling:
amzn.to/3q3exNN
Hi pretty!
Are you Gretchen from the vegan bakery sisters . Yall look so much a like.. and you both decorate cakes the same.. I think Yall live in Chicago..
0:10 "Hi! It's Karolyn..."
I'm not but I looked her up and she is adorable, so thank you!! I'm just outside of Philly.
Hello Karolyn, I would like to make an alcoholic butter cream, for example with Grand Manier, whisky or cognac. Is this only possible with aromas or can I take the alcohol directly?