I tried this recipe and it was good just way too sweet for my liking.. i tried the same ingredients just did 1 cup of sugar per stick of butter instead of 2. And also added a few more tablespoons of heavy cream.. it was sooo much more delicious and this is my go to recipe for buttercream. Thanks so much for all your tips
I jus love watching you..you inspired me .I have a lot of bad days in making froasting but watching you CHELSWEETS. I think that things will be better now. am a learner and I love baking hoping to have my own home baking business. doing Cupcakes an cakes.. thank you for your time an thank you for sharing your talent. god bless you always..all the way form TRINIDAD AND TOBAGO
I'm definitely going to try the paddle attachment! lol You should make a video on how to correctly measure or prep how much frosting you'd need for a cake. I struggle with that a lot. I always end up having to make two or three batches of buttercream.
I Second This Comment. It Is SERIOUSLY Needed. I Always Tend To Make Alot Less Than What I Need Or Sometimes Waaaay TOO MUCH. Also, How Do You Store Butter Cream For Long Term Use Or Is It Best To Make It Fresh Everytime ? Being A New Baker And Working Late, I Always Like To Come Home And Try New Cake Every Other Night Or So And Having Some Pre Made Butter Cream Would Really Help A Ton !!
I LOVE that you explained the use of each ingredient and took us step by step through your process. I am already subscribed and I just bookmarked your website on my iPhone so that I can have your helpful tips at my fingertips while baking in the kitchen.
Wow, this was very nice and educational. I know I have watched lots of other 'How to make Buttercream' video's, But I have narrowed it down to just a couple now. Including yours. Thank you so much!! And I LOVE your pink Kitchen Aid 😍👍✔🌹
thank you for this recipe! the heavy cream def helps a lot! I am wondering if you would add heavy cream to the cream cheese frosting also? Every time I try making cream cheese frosting its never as firm as buttercream
Xx Xavy in my opinion it’s not and that’s what I really liked about it. I tweaked it a little because I added some different flavors but the consistency is perfect for icing a cake or cupcakes. It’s super creamy.
This is great!!! Thank you so much! I hope you can also make a variation of this tutorial but showing us how to get the perfect consistency of buttercream to create roses and decorations for the cake once it's already frosted
Chelsweets Bakery or if you can tell me what should I change from this recipe to get the perfect consistency for buttercream roses and things like that?😘
Hi... I sift my powder sugar when I make icing but I see that you don't. I guess I can save myself some time... I love your video's and have truly learned so much from you! Thanks :-)
Best buttercream ever!!! Thank you so much!!! I tried dozens of recipes and techniques...I always ended up with runny, grainy buttercream cream 😭.... just made your recipe for a wedding cake and it came out beautiful and delicious and it’s so simple to make😍🙌🏼
1 batch is usually JUST enough to frost a seven or eight inch cake, but not enough for additional decorations or piping! I like to make 1 1/2 batches just to be safe
That can happen for 2 reasons! you need to either add a bit more cream to make it smoother, or try a different brand of powdered sugar! some are less fine than others, especially if you're in another country
Yes I did use the exact measurements 😁 Thank you Chelsea!!! I’ve been watching your videos and you’re so talented thank you for sharing all your beautiful cakes and delicious recipes!
You will know if you need to add more heavy cream or more sugar, it depends how do you like the texture of your buttercream... one different thing I did was, that I sifted the sugar
Chelsey, is this enough for a two 9inch pan cake. Thank you Sweetie for all your great tips. Love the color of your Kitchen Aid. Mine is red, which it's my favorite color.
Hi!!! Thank you so much for your videos! I did the carrot cake and it was amazing. I only have a hand beater, I wanted to know if that's ok for the buttercream :) my frosting was not as smooth, but it was delicious
Omg this is very similar to mine! Except instead of 16 oz of butter I do 12 and 4 oz or cream cheese. But I'm going to try your slow technique. I add the whole bag at once and I have to beat it for a long time and I think that incorporates too much air. Thanks for the vid !
Hi Chelsey!😆 My second time watching your tutorial, you are definitely an ACE of Cakes😊 do you have a tutorial for peanut butter frosting or Fudge Frosting?
Thank you for your tutorial. My question, since you use heavy cream does the iced cake need to be refrigerated? I will be making it the day before the event.
I made the buttercream today, and it turned out perfect!! I had to laugh because you make it look so darn easy, and less messy. Even trying to incorporate the icing sugar slowly, I had it flying everywhere hahaha 😂. I also just have the base model kitchen aid (much smaller) and would like to one day have the big mixer. Also LOVE the thought of having the flex edge beater!!
trust me, i have powdered sugar explosions all the time still!! haha I was just on my best behavior in this tutorial :P I always get impatient and add in too much at the end!
Yes! I can completely understand! Last question, just thought of it because I did the piping yesterday... how do you prevent the icing from "breaking" when piping? Was it maybe too soft? I found it was when I was making the rosettes...
Thank you for your channel!! I’m wondering if you sift your powdered sugar? I didn’t see that in the video and yet your buttercream is soooo pretty! Can I skip the sift?🙏
Hi! I’m a personal baker myself! I’m only 17 and I love watching your videos I wanted to know if I could ask some questions about the process of making buttercream!
@chelsweets you mentioned that you freeze your cakes before the buttercream Foe how long you freeze? Also after you finish putting buttercream on your cake can you leave it out of it needs to be refrigersted? You are amazongly talented absolutely love your cakes and your tutorials!
i just found your videos, they are awesome I am definitely going to subscribe. So what do you do if there is left over frosting? Can you refrigerate and for how long?
Hi Chelsweets! Thank you so much for video! Your buttercream recipe tastes amazing! Question- My buttercream, after following your recipe turned out a little grainy. Could you tell what I did or did not do to cause this? Thank you so much! You are such an inspiration!
Sometimes it's due to the brand of powdered sugar you're using! You also can try adding a tiny but more heavy cream, which can sometimes help smooth it out. Hope that helps, happy baking!
Chelsweets Thanks so much! I did use two different kinds of powdered sugars because I ran out of one. I think I know which one is the culprit. Thanks so much!
Hi Chelsea, I made this recipe and it came out amazing. The only problem I had was that it got very hard when I put it in the refrigerator is that normal? Is there something I can do to prevent it?
Hello I didn’t quite see how you mix your buttercream at the end to remove the air pockets. Is there a technique you use? Such as folding very slowly or stirring quickly? Thank you.
Hey Chel any reason why my cake had little pinholes on it. It was smooth when made it but once I out on the coat to smooth pinholes started popping up and the more I kept smoothing it's like the icing stared to become stiff..
Hi! I’m a fan from tiktok and I have a request. Do you think you could show us what would happen if you made a tiny bit of whipped cream (like a little more cream than what you added) and then slowly incorporated the other stuff? I wonder if that will make it even smoother.
Why do you use American buttercream? Does it hold up the best for wedding cakes? What icing does hold up the best? Do you use it because it's easiest to make? My dream is to have an I in as close to cinnabon icing as possible, but I assume that icing will melt to easily. Should I just add sugar until it reaches the desired consistency? Any suggestions? I'd love a video with the perfect cream cheese icing.
I noticed you started with the paddle attachment instead of the whisk attachment. I've always heard whisk is better to start with. Does it make a difference? I'm curious to know (and try) but I hate to fail. Any input?
So I made your vanilla cake recipe and buttercream last night..... loved it!!!!!! they both tasted AMAZING! Thank you so much!!! i did notice two medium cracks on the buttercream this morning. What do you think could've caused this? I did have it in the fridge for a while but then took it out and left on the table overnight since it has fondant decorations and I wasn't sure if they would get messed up in the fridge.
so happy to hear that! I don't usually get cracks in my buttercream, but I also apply a very thick layer to the outside of the cake! did your buttercream crust? what type of base did you build the cake on?
Chelsweets Bakery i placed in on a regular wilton cardboard base then covered it w a light crumb coat, placed it in the freezer for a few minutes, then covered w the rest of the buttercream. The last coat wasnt completely thick but just enough to cover crumb coat and be smoothed out. I think next time i will maybe 1.5 of the buttercream recipe and cover it w more to see. thanks!
Do you think I could replace half the butter with shortening? Do you think that would hold up better in warm weather? I'm in CA and we've had over 40 days of 100+ temps so far this year. Ugh, I'm so over the heat.
This is such a QUICK and easy recipe to follow! I noticed you didn’t use eggs either. I don’t mind eggs, except in Cupcake Jemma’s recipe you have to whip the eggs for 10 min, so there I am standing with a hand mixer for 10 min 😄 Definetly will try yours out.
haha yah I prefer American buttercream for that very reason!! It is a bit sweeter and richer than other buttercreams that use egg whites, but I actually prefer it to taste that way :)
Hey, thank you for this great recipe. I will definitely try this for a cake I‘m going to make pretty soon. Can I use less sugar? Is it still going to be good or will it be to liquid?
Question: In your video you only add what appears to be 1 tsp. of vanilla extract but in your written recipe, you say to add 3 tsp. of vanilla extract. Which one do you prefer? Thanks for your help and love your videos and recipes. :)
Not all buttercreams pair well with a cake made from scratch. What is a great go to recipe that you like? That pairs well with this particular buttercream? Great video! New Subscriber
Just swap out one stick of butter with 4 oz. of cream cheese! The texture isn't as stiff, so it's not as easy to pipe/smooth, but it still works for covering a cake!
Yes and yes! I usually let it sit for a few hours to warm up to room temp, then give it a good stir to remove any air bubbles that can form as the frosting sits!
So how do you keep your frosting from being gritty? I’ve heard it said that it depends on the type of powdered sugar or sifting it more blah blah... however I still find that type of buttercream to be gritty. Please help. Thank you for your videos... they are wonderful.
Do you ever sift your powder sugar? ** just read your recipe on the website and got my answer! I hate sifting powdered sugar and I do it every single time I make buttercream. It's nice to know I don't have to! Thanks!
Bonjour elle à l'air délicieuse votre crème au beurre et une super texture , puis je avoir les proportions/ quantités de chaque ingrédients , merci beaucoup .
I've been looking for a good frosting that's not to sweet how sweet is ur on a scale 1-10. 8cups is alot but it looks yummy I've made a few cakes n each time frosting is to sweet
Yes, i rarely do since I don't really transport my cakes / have them in warm weather, but i recommend it for anyone who lives in a warm or humid climate, or has to make a cake for an outside event!
I do not add vanilla to buttercream frosting as the confectioners sugar has plenty of sweetness. So with your recipe would you add an extra tablespoon of cream to compensate for no vanilla? Thanks, Joan P.S, your tutorials are wonderful!!
Does your buttercream taste sandy? Bcos whenever i make them and no matter how long i whisk it, my buttercrean still has the little grains of icing sugar! And yes i do sift my sugar and add heavy cream!
I think it comes down to the brand of powdered sugar! I'd recommend trying a different one! I never have problems with that, but I know bakings from different parts of the world have
Hey Chelsweets, don’t u have any “crystallization” in your buttercream? The crunch of sugar? Though your recipe is great, but it’s not getting as smooth as cream or meringue buttercream. Any tips for tht? Thank u and your tutorials r great! 👍🏽
Aw thanks! This is a crusting buttercream! As long as you store the frosting in an airtight container, and don't leave it exposed to air for long periods of time, it should stay smooth until the cake is frosted! however, once it's frosted it will crust!! I like that though, because it means the cake will def keep it's shape, and makes it easy to paint.
Love your vids Chels, does this need to be refrigerated since it has cream ? Also any tips on storing it if making icing ahead of time ? Thanks :) keep up the great work going to try your American flag cake soon !
yes! i store frosting in airtight containers in the fridge or freezer. It lasts up to one month in the fridge and 2 months in the freezer! just be sure to remix it once it is brought back to room temp before frosting a cake!
Hi! I’m having a bit of AC hallowing my ABC. Either it’s too sugary or too buttery. Even after whipping for 10 mins to have fluffy butter. I add the sugar half a cup each time. I taste as I go to not have that extremely powder sugar taste. Or is that how ABC suppose to be?
Hi, my question is , can I use unsalted butter made with sweet cream? Idk if thats a dumb question lol its bc i see unsalted butter and the unsalted butter made with sweet cream. Idk if its the same thing or if its twi totally different things ?
Yup, you can use that! as long as there isn't salt in it, you're good to go!! And if you ever do want to use salted butter, you can just omit the salt from the recipe!
I think I am going to like using this method..... now if I want to make lemon butter cream frosting would I just add lemon extract instead of the vanilla?
I tried this recipe and it was good just way too sweet for my liking.. i tried the same ingredients just did 1 cup of sugar per stick of butter instead of 2. And also added a few more tablespoons of heavy cream.. it was sooo much more delicious and this is my go to recipe for buttercream. Thanks so much for all your tips
You should make a video on how to correctly measure or prep how much frosting you'd need for a cake. PLEASE DO THIS FOR US.
I think that depends on you
how much frosting you would like to add
@@thats3ll036 well im always short! 😭
It is for a Patric star cake
You make everything look so easy.
Haha that's the beauty of video editing! My kitchen was covered in powdered sugar after this :P
Chelsweets I hate when that happens 😡🤣
I jus love watching you..you inspired me .I have a lot of bad days in making froasting but watching you CHELSWEETS. I think that things will be better now. am a learner and I love baking hoping to have my own home baking business. doing Cupcakes an cakes.. thank you for your time an thank you for sharing your talent. god bless you always..all the way form TRINIDAD AND TOBAGO
Obsessed with your Kitchen Aid!
Thanks!! :)
Taylor Same!
what make is the Kitchen aid
@@anuanu6288 what?
Mrs. Marais when I say make um referring to the model number. I see so many online with different model number hence the question😀.
I'm definitely going to try the paddle attachment! lol
You should make a video on how to correctly measure or prep how much frosting you'd need for a cake. I struggle with that a lot. I always end up having to make two or three batches of buttercream.
Yes!!! it's hard because it varies so much based on the size and decorations of a cake! but I can try to make one in the future :)
I Second This Comment. It Is SERIOUSLY Needed. I Always Tend To Make Alot Less Than What I Need Or Sometimes Waaaay TOO MUCH. Also, How Do You Store Butter Cream For Long Term Use Or Is It Best To Make It Fresh Everytime ? Being A New Baker And Working Late, I Always Like To Come Home And Try New Cake Every Other Night Or So And Having Some Pre Made Butter Cream Would Really Help A Ton !!
I LOVE that you explained the use of each ingredient and took us step by step through your process. I am already subscribed and I just bookmarked your website on my iPhone so that I can have your helpful tips at my fingertips while baking in the kitchen.
aw I'm so happy to hear that!! I'm always trying to help :)
I love the pink kitchen aide mixer!
Wow, this was very nice and educational. I know I have watched lots of other 'How to make Buttercream' video's, But I have narrowed it down to just a couple now. Including yours. Thank you so much!! And I LOVE your pink Kitchen Aid 😍👍✔🌹
thank you for this recipe! the heavy cream def helps a lot! I am wondering if you would add heavy cream to the cream cheese frosting also? Every time I try making cream cheese frosting its never as firm as buttercream
Just made this buttercream and it is amazing!!! Thank you so much for sharing the recipe!
Llovelylady1 is it too sweet
Xx Xavy in my opinion it’s not and that’s what I really liked about it. I tweaked it a little because I added some different flavors but the consistency is perfect for icing a cake or cupcakes. It’s super creamy.
So happy to hear that!! And yes, it's the perfect base to be tweaked and flavored :) So happy to hear you're putting this recipe to good use!!!
This is great!!! Thank you so much! I hope you can also make a variation of this tutorial but showing us how to get the perfect consistency of buttercream to create roses and decorations for the cake once it's already frosted
Thanks! I will keep that in mind for the future :)
Chelsweets Bakery or if you can tell me what should I change from this recipe to get the perfect consistency for buttercream roses and things like that?😘
I just add an extra TBSP of heavy cream for piping and roses :)
Hi... I sift my powder sugar when I make icing but I see that you don't. I guess I can save myself some time... I love your video's and have truly learned so much from you! Thanks :-)
I love this recipe! I’ve used in twice in the last couple weeks ❤️ thank you so much you’re videos are so easy to follow 💯🔥🙃
Eba😍😍😍👏👏👏
Aprendendo, bastante mesmo não tendo inglês, fluente....
Meu sonho é uma batedeira dessa 😍😍😍😍😍😍😍
Best buttercream ever!!! Thank you so much!!!
I tried dozens of recipes and techniques...I always ended up with runny, grainy buttercream cream 😭.... just made your recipe for a wedding cake and it came out beautiful and delicious and it’s so simple to make😍🙌🏼
Did you use the exact measurements she has on directions? If so was it enough frosting for a 7 or 8 inch 4 layer cake?
1 batch is usually JUST enough to frost a seven or eight inch cake, but not enough for additional decorations or piping! I like to make 1 1/2 batches just to be safe
That can happen for 2 reasons! you need to either add a bit more cream to make it smoother, or try a different brand of powdered sugar! some are less fine than others, especially if you're in another country
Yes I did use the exact measurements 😁
Thank you Chelsea!!! I’ve been watching your videos and you’re so talented thank you for sharing all your beautiful cakes and delicious recipes!
You will know if you need to add more heavy cream or more sugar, it depends how do you like the texture of your buttercream... one different thing I did was, that I sifted the sugar
Chelsey, is this enough for a two 9inch pan cake. Thank you Sweetie for all your great tips. Love the color of your Kitchen Aid. Mine is red, which it's my favorite color.
It definitely is! And thanks, I love how many colors Kitchen Aid has!!!! :)
Hi!!! Thank you so much for your videos! I did the carrot cake and it was amazing. I only have a hand beater, I wanted to know if that's ok for the buttercream :) my frosting was not as smooth, but it was delicious
Omg this is very similar to mine! Except instead of 16 oz of butter I do 12 and 4 oz or cream cheese. But I'm going to try your slow technique. I add the whole bag at once and I have to beat it for a long time and I think that incorporates too much air. Thanks for the vid !
Hi Chelsey!😆
My second time watching your tutorial, you are definitely an ACE of Cakes😊 do you have a tutorial for peanut butter frosting or Fudge Frosting?
I love your pink mixer!!!
Thanks
Thank you for your tutorial. My question, since you use heavy cream does the iced cake need to be refrigerated? I will be making it the day before the event.
Looks so beautiful!
And yummy!
I made the buttercream today, and it turned out perfect!! I had to laugh because you make it look so darn easy, and less messy. Even trying to incorporate the icing sugar slowly, I had it flying everywhere hahaha 😂. I also just have the base model kitchen aid (much smaller) and would like to one day have the big mixer. Also LOVE the thought of having the flex edge beater!!
trust me, i have powdered sugar explosions all the time still!! haha I was just on my best behavior in this tutorial :P I always get impatient and add in too much at the end!
Yes! I can completely understand! Last question, just thought of it because I did the piping yesterday... how do you prevent the icing from "breaking" when piping? Was it maybe too soft? I found it was when I was making the rosettes...
yah I would try adding slightly less cream, and see if that helps!
Great, thanks again!
Was the buttercream recipe enough to decorate a 7 or 8 inch 4 layer cake?.... did you have some left over? How did it taste?
Trying this this weekend thanks for paddle advice
I love how you explain and don’t waste time xxx
Hello , may I ask a question ? Why to use unsalted butter and then add salt? Isn’t it the same to just start with salted butter ? Thanks a lot ☺️
Thank you for your channel!! I’m wondering if you sift your powdered sugar? I didn’t see that in the video and yet your buttercream is soooo pretty! Can I skip the sift?🙏
Hi! I’m a personal baker myself! I’m only 17 and I love watching your videos I wanted to know if I could ask some questions about the process of making buttercream!
@chelsweets you mentioned that you freeze your cakes before the buttercream
Foe how long you freeze?
Also after you finish putting buttercream on your cake can you leave it out of it needs to be refrigersted?
You are amazongly talented absolutely love your cakes and your tutorials!
i just found your videos, they are awesome I am definitely going to subscribe. So what do you do if there is left over frosting? Can you refrigerate and for how long?
yes of course! In an air tight container, it stays good for up to a month!
Thanks!!!
Hi Chelsweets! Thank you so much for video! Your buttercream recipe tastes amazing!
Question- My buttercream, after following your recipe turned out a little grainy. Could you tell what I did or did not do to cause this? Thank you so much! You are such an inspiration!
Sometimes it's due to the brand of powdered sugar you're using! You also can try adding a tiny but more heavy cream, which can sometimes help smooth it out. Hope that helps, happy baking!
Chelsweets Thanks so much! I did use two different kinds of powdered sugars because I ran out of one. I think I know which one is the culprit. Thanks so much!
Hi Chelsea, I made this recipe and it came out amazing. The only problem I had was that it got very hard when I put it in the refrigerator is that normal? Is there something I can do to prevent it?
Hello I didn’t quite see how you mix your buttercream at the end to remove the air pockets. Is there a technique you use? Such as folding very slowly or stirring quickly? Thank you.
Thank you for all your videos love your work
Hey Chel any reason why my cake had little pinholes on it. It was smooth when made it but once I out on the coat to smooth pinholes started popping up and the more I kept smoothing it's like the icing stared to become stiff..
Hi! I’m a fan from tiktok and I have a request. Do you think you could show us what would happen if you made a tiny bit of whipped cream (like a little more cream than what you added) and then slowly incorporated the other stuff? I wonder if that will make it even smoother.
Hi @Chelsweets - It's my first time making buttercream and I'm not sure how thick to make it. How thick is too thick? Thanks :)
Why do you use American buttercream? Does it hold up the best for wedding cakes? What icing does hold up the best? Do you use it because it's easiest to make?
My dream is to have an I in as close to cinnabon icing as possible, but I assume that icing will melt to easily. Should I just add sugar until it reaches the desired consistency? Any suggestions? I'd love a video with the perfect cream cheese icing.
I noticed you started with the paddle attachment instead of the whisk attachment. I've always heard whisk is better to start with. Does it make a difference? I'm curious to know (and try) but I hate to fail. Any input?
So I made your vanilla cake recipe and buttercream last night..... loved it!!!!!! they both tasted AMAZING! Thank you so much!!! i did notice two medium cracks on the buttercream this morning. What do you think could've caused this? I did have it in the fridge for a while but then took it out and left on the table overnight since it has fondant decorations and I wasn't sure if they would get messed up in the fridge.
so happy to hear that! I don't usually get cracks in my buttercream, but I also apply a very thick layer to the outside of the cake! did your buttercream crust? what type of base did you build the cake on?
Chelsweets Bakery i placed in on a regular wilton cardboard base then covered it w a light crumb coat, placed it in the freezer for a few minutes, then covered w the rest of the buttercream. The last coat wasnt completely thick but just enough to cover crumb coat and be smoothed out. I think next time i will maybe 1.5 of the buttercream recipe and cover it w more to see. thanks!
Gotcha! I do think that's it! Yes I usually use about 1.5 batches when I make cakes
Chelsweets Bakery lesson learned lol...thank you so much. You're awesome!
The icing tasted amazing thank you
So happy to hear that. wendy!!! :)
@@Chelsweets how much salt and vanilla did you use?
I love the colour u used , please may I know the product name and where to buy it tanks
Do you think I could replace half the butter with shortening? Do you think that would hold up better in warm weather? I'm in CA and we've had over 40 days of 100+ temps so far this year. Ugh, I'm so over the heat.
Thank you for this video. I am just wondering how can I test when the buttercream consistency is correct for frosting a cake please? Thank you
This is such a QUICK and easy recipe to follow! I noticed you didn’t use eggs either. I don’t mind eggs, except in Cupcake Jemma’s recipe you have to whip the eggs for 10 min, so there I am standing with a hand mixer for 10 min 😄 Definetly will try yours out.
haha yah I prefer American buttercream for that very reason!! It is a bit sweeter and richer than other buttercreams that use egg whites, but I actually prefer it to taste that way :)
Love this recipe but could I make this buttercream a dark blue or red ? If I do add the colors should I skip the heavy cream ?
Love the video.. mine came out to thick do I keep adding g heavy cream ?
yup! I'd recommend adding in more! in the winter when our kitchens are colder, I find I also have to add more heavy cream!
I looooved the frosting! Its the best recipe i've found so far♥️🙏🏻
Is it to sugary & does it stay good on cakes for a while day ?
Is it a super sweet frosting? Because nobody in my family likes super sweet frosting
Thank you for this! How long would you say a buttercream iced cake is good for in the fridge?
up to a month!
awesome video!!!! I work for KitchenAid, and the flex edge beater is the best accessory!
it is seriously the best!!! I don't can't believe I waited so long to get one!
Hi Chelsea,
love your videos. I noticed you don't sift your powdered sugar. Does sifting change the consistency of the buttercream? thanks 💖
I haven't found that it makes a difference for me, but if you have clumps in your frosting than you should!
Hey, thank you for this great recipe. I will definitely try this for a cake I‘m going to make pretty soon. Can I use less sugar? Is it still going to be good or will it be to liquid?
Try less sugar but no cream I haven’t tried it but I think it’ll work
What food coloring brand do you use for all the color cakes, like the pink one? I didn’t see the link
Question: In your video you only add what appears to be 1 tsp. of vanilla extract but in your written recipe, you say to add 3 tsp. of vanilla extract. Which one do you prefer? Thanks for your help and love your videos and recipes. :)
I thought doing the same actions in the video three times would be repetitive! So i edited it. However, I do add 3 tsp of vanilla when making it!
wonderful video!! i dont usually have cream at home but i always have milk, can i subsitute the cream for milk? :)
thanks! and yes, you can :)
Great video! BTW how many sticks in a cup of butter? Thanks 😘
Thanks! 1 stick of butter is 1/2 a cup, so 2 sticks is a cup!
Thank you @chelsweets
I love your frosting and i would love to try it, what's the equivalence of the butter you used for the eight cups(powder sugar) in grams?
it's 1 lb, or about 450 grams :)
@@Chelsweets thank you so much
I have a question . do you put your frosting in the refrigerator for a short time or just start frosting your cake . thank you
Can you also do your vanilla cake recipe please? Thanks
Love your video! Is “powered sugar” normal icing or pure icing. In australia we have two types.
It's regular sugar that's been refined 10x! I'm not quite sure whether that means it's normal icing or pure icing, but hopefully it'll help!?!
How do I know what recipe to use for covering the cake and then for the flowers on top is it all the same or different?
could u use thos recipe for buttercream cake? cant wait to try it. i looks really gooood
Not all buttercreams pair well with a cake made from scratch. What is a great go to recipe that you like? That pairs well with this particular buttercream? Great video! New Subscriber
Do you have a recipe or video on marshmallow fondant
can you please do a tutorial on the ombre sunset buttercream cake, the one from your Instagram post.. it looks so pretty!
That's a great idea! I will try to make one soon :)
Nice buttercream. Could you tell me if it would stay firm on cupcakes. I did some cupcakes and my buttercream. Just went on flat on them
as long as the cupcakes are fully cooled, yes! this frosting keeps it's shape well!
Hi Chelsweets! Love this recipe btw, is there a modified version for cream cheese with roughly the same consistency?
Just swap out one stick of butter with 4 oz. of cream cheese! The texture isn't as stiff, so it's not as easy to pipe/smooth, but it still works for covering a cake!
Chelsweets Bakery Thank you so much!!
Is the music necessary lol I’m going to try this tonight! Love all your cakes!
haha yay! Hope your buttercream turns out incredibly smooth!! 😊 Happy baking!!
Hey i have a question.for this recepie how much salt and vanilla did you use.
Excellent what I needed 🥳🥳🥳🥳thank you
Can the buttercream be made ahead and stored in the refrigerator? Is so do you just need to let it set at room temperature before using?
Yes and yes! I usually let it sit for a few hours to warm up to room temp, then give it a good stir to remove any air bubbles that can form as the frosting sits!
Chelsweets Thanks! I love your videos! 🎂 I could watch them all day!
So how do you keep your frosting from being gritty? I’ve heard it said that it depends on the type of powdered sugar or sifting it more blah blah... however I still find that type of buttercream to be gritty. Please help. Thank you for your videos... they are wonderful.
Do you ever sift your powder sugar?
** just read your recipe on the website and got my answer! I hate sifting powdered sugar and I do it every single time I make buttercream. It's nice to know I don't have to! Thanks!
Bonjour elle à l'air délicieuse votre crème au beurre et une super texture , puis je avoir les proportions/ quantités de chaque ingrédients
, merci beaucoup .
thank you for info. I love your videos.
I've been looking for a good frosting that's not to sweet how sweet is ur on a scale 1-10. 8cups is alot but it looks yummy I've made a few cakes n each time frosting is to sweet
Thank you very much for yours tips .
Hey I wanted to know so you ever use Hi-Ratio Shortening?...for days like today. Like I’ve seen people do half and half.
Yes, i rarely do since I don't really transport my cakes / have them in warm weather, but i recommend it for anyone who lives in a warm or humid climate, or has to make a cake for an outside event!
Chelsweets thank you for your response!
Hello. Whats the brand of your gel food coloring? Thanks for your videos.
always americolor gel :)
Hi can we use salted butter because i could not find unsalted butter for the frosting
If you don’t have a paddle attachment mixer will it still come out the same?
I do not add vanilla to buttercream frosting as the confectioners sugar has plenty of sweetness. So with your recipe would you add an extra tablespoon of cream to compensate for no vanilla? Thanks, Joan P.S, your tutorials are wonderful!!
Yes, I'd recommend replacing the vanilla with heavy cream if you don't want to add it! And thanks :)
Add vanilla for flavor, not sweetness. Vanilla is not sweet at all, but will make your frosting taste so much better.
Does your buttercream taste sandy? Bcos whenever i make them and no matter how long i whisk it, my buttercrean still has the little grains of icing sugar! And yes i do sift my sugar and add heavy cream!
I think it comes down to the brand of powdered sugar! I'd recommend trying a different one! I never have problems with that, but I know bakings from different parts of the world have
Chelsweets Bakery hey chelsea thanks so much for replying! What brand of icing sugar do you use?
Hey Chelsweets, don’t u have any “crystallization” in your buttercream? The crunch of sugar? Though your recipe is great, but it’s not getting as smooth as cream or meringue buttercream. Any tips for tht? Thank u and your tutorials r great! 👍🏽
Aw thanks! This is a crusting buttercream! As long as you store the frosting in an airtight container, and don't leave it exposed to air for long periods of time, it should stay smooth until the cake is frosted! however, once it's frosted it will crust!! I like that though, because it means the cake will def keep it's shape, and makes it easy to paint.
If i do the frosting, and not currently using it should i freeze it or just put it in the fridge?
how many grams of butter in 2 cups of powdered sugar..??
hope you answer..! thank you very much
Love your vids Chels, does this need to be refrigerated since it has cream ? Also any tips on storing it if making icing ahead of time ? Thanks :) keep up the great work going to try your American flag cake soon !
yes! i store frosting in airtight containers in the fridge or freezer. It lasts up to one month in the fridge and 2 months in the freezer! just be sure to remix it once it is brought back to room temp before frosting a cake!
Hi! I’m having a bit of AC hallowing my ABC. Either it’s too sugary or too buttery. Even after whipping for 10 mins to have fluffy butter. I add the sugar half a cup each time. I taste as I go to not have that extremely powder sugar taste. Or is that how ABC suppose to be?
If only I had a glass bowl like this one, it would make things so much easier.
Gracias por la receta
I want this mixer!!
Does this cream has crunchy taste? Does sugar dissolve or you can feel the sugar?
Love your videoss!! ❤️ just had one question, which kitchen aid do you recommend ?
C E if you are able to afford the larger kitchen aid ie; Pro you will never regret it....it’s perfection and truly you can do anything with it!
I'm making 50 cupcakes for a baby shower and I'm going to use this recipe, it looks delicious. Thanks
how fun! happy baking :)
Hi, my question is , can I use unsalted butter made with sweet cream? Idk if thats a dumb question lol its bc i see unsalted butter and the unsalted butter made with sweet cream. Idk if its the same thing or if its twi totally different things ?
Yup, you can use that! as long as there isn't salt in it, you're good to go!! And if you ever do want to use salted butter, you can just omit the salt from the recipe!
Chelsweets thank you🙂
Can i use salted butter if i cant find unsalted butter?🤔
I think I am going to like using this method..... now if I want to make lemon butter cream frosting would I just add lemon extract instead of the vanilla?
exactly! And maybe some fresh lemon zest :)
I love your cakes
Thank you Dawn!!! ❤️
What piping bags do you buy or prefer better then Wilton?