Відео

Without pasteurized egg whites, you won't be able to make my hybrid buttercream exactly, but I have an idea for a similar alternative. You could always make a Swiss meringue buttercream (or Italian, your choice) and make a batch of American buttercream, then just mix them together. Unfortunately, this doubles your work, so it might not be worth it for you. I've never done this one purpose, but I have mixed small quantities of leftover buttercream together to make a larger batch. It's still tasty, though not quite the same as my hybrid buttercream.

I'm sorry! Maybe my SMBC + ABC combo will be a good alternative.

You can use a food processor for the same effect. I don't love it as much, personally, but it achieves the same look as an immersion blender. Without using either, you can still get dark colors, it is just harder, takes more food coloring (gel, powder, or a combo of both), and takes longer.

For my vanilla cupcakes, I use a #20 Vollrath scoop and it is the perfect amount. For my chocolate cupcakes, I use the same scoop, but I underfill it by just a hair. Every recipe can be a bit different, but that scoop is my starting point for regular cupcakes. For the minis, I use a tablespoon.

@ thank you

I'm so glad you like them <3 Thank you for watching!!

Thank you so much! I am usually more of a gold person, but sometimes silver just WORKS so much better.

I love sharing recipes, so don't worry! Here it is - www.bakesandblunders.com/chocolate-pistachio-macarons/. You can always (unless I've had a brain fart) find a link to the recipe in the description box of my videos, or just pop on over to my website and search for it. But I also have no problem dropping a link if that's easiest. The filling is actually leftover pistachio creme mousseline from those postachio, rose, and strawberry tartlets.

I do have a recipe! Here it is - www.bakesandblunders.com/bake-on-kit-review-pistachio-rose-and-strawberry-tartlet/ :D This one is quite the project, but it's one of my favorite bakes because it is so gorgeous, complex, and delicious.

Thanks! This is my hybrid buttercream and you can find the recipe on my website - www.bakesandblunders.com/hazelnut-macarons-with-nutella-frosting/

Macarons are such beautiful cookies, but they sure do love to torture bakers lol

Minha receita - www.bakesandblunders.com/toasted-smores-cupcakes/ <3

Thank you <3

I'm glad you found the tips helpful! Let me know how it turns out.

Ingredients 9 oz sugar 3 fl oz water 4 egg whites room temperature 1/4 tsp salt 1/4 tsp cream of tartar 12 oz unsalted butter softened* (see note) 1 tsp vanilla 4- 6 oz semi-sweet chocolate chopped 2 Tbsps cocoa powder sifted

You can always find a link to the recipe in the description box of my videos. Here it is - www.bakesandblunders.com/chocolate-italian-meringue-buttercream-frosting/

It's my toasted marshmallow Italian meringue buttercream :D I used this to make my toasted s'mores cupcakes and you can find the recipe on my website - www.bakesandblunders.com/toasted-smores-cupcakes/.

That is so kind of you! Thank you so much <3

Thank you so much! 😊

This is my toasted marshmallow Italian meringue buttercream. You can find the recipe here - www.bakesandblunders.com/toasted-smores-cupcakes/. I don't have a specific video tutorial for this buttercream, but you can see how I torched it in this short - ua-cam.com/users/shortslqd5tewn-Rg. If you need a video on IMBC, I just published a video for my chocolate Italian meringue buttercream - ua-cam.com/video/pXOtCBhlupI/v-deo.html. The chocolate version doesn't have any torching, and there's chocolate added. Otherwise, the steps are the same. Thanks for watching <3

I hope this helps! Practice makes all the difference <3

Gracias <3

Have you experimented with different types of buttercream? I have really hot hands, so buttercream gets warm really quickly. Using a small amount of buttercream in my bag can help a lot, especially if I'm doing more intricate piping than just a quick swirl. Whenever my buttercream gets too warm, I also pop it in the fridge for a few minutes, then I beat it a bit to get the consistency back. I'm publishing a free buttercream course on my website next Thursday. If you feel like that'd be helpful, check it out :D

@ I’ll check it out, thanks!

Watching videos is so helpful, but at the end of the day, nothing beats practice. My piping was not beautiful at first! After you pipe enough swirls on cupcakes, it just becomes muscle memory. Practice piping onto a plate just to get the motions down. Scrape the buttercream back into your bowl when you're done. You can save that batch and use it for practice over and over again! My video on getting to know your piping tips might be helpful for you - ua-cam.com/video/4RIWa-vKSws/v-deo.html

There are a few factors that could be causing you trouble. If your buttercream is too warm/ soft it won't have enough structure and it will droop a lot. Pop your buttercream (covered) in the fridge for about 10- 15 minutes, then beat to get the consistency back. That should help. The other big factor could be your piping technique. If you are holding the piping tip too close to the cupcake, there isn't enough space to get that height. Conversely, if your tip is too far away, you won't have control and it could make a huge mess. It definitely takes practice. In my intro to buttercream video (ua-cam.com/video/hfaiLM7shbU/v-deo.html) I describe how I pipe a perfect swirl on a cupcake. Does this help? I can go on if you're looking for more info <3

@bakesandblunders this helps! Thank you!

You're welcome! If you ever have any questions about buttercream or piping, feel free to send me a message :D I'm always happy to try and help out a fellow home baker.

Having a stand mixer is such a game changer! It's not the right fit for everyone, but if you make a lot of bread (like calzones and pizza) or want to whip up a sturdy meringue, a stand mixer saves you time and energy. I have inflamed tendons in my wrists which make kneading painful during a flare up. Letting the machine do the hard work is just amazing :D

@@bakesandblundersI do make a lot of bread. Weirdly in 2020, I kinda took on bread making during the pandemic, before I bought a KitchenAid. They turned out well, I’ve even done cinnamon rolls by hand & I was ok with doing by hand but kinda realized that it was a lot of work & I would have to get 2 bowls out, & it was almost another all day project. The 3rd time I made cinnamon rolls, I used my KitchenAid & to my surprise, it cut down the time & actually saved me a lot of it! Plus, I have been making a lot of meringues since I’ve had my KitchenAid Mixer! Sometimes I would make meringues with my Hand Mixer but I was told that I could potentially, burn out my Hand Mixer if I constantly make meringues! Plus it takes too long with a Hand Mixer! So I’m happy to have a Stand Mixer!

@@bakesandblundersPlus, I do bake for people from time to time.

Yes! Those are all the things I think make having a stand mixer worth it! Bread and meringue are the top two, but also big batches of buttercream. A stand mixer just makes such a difference.

I'm glad this little short helped! This year I'm planning on launching 3 free courses related to cakes for beginner bakers. The first one is my buttercream for beginners course which officially launches on Jan 9th :D I'm trying to create the guides and tutorials that I needed when I first got started. The other two courses I have planned are for cake/ cupcake baking and cake/ cupcake decorating. Are there any specific questions or struggles you have with baking and decorating? I can make sure to cover them in the future courses!

Welcome to my channel and thanks for being here! If you're new to buttercream, I suggest starting with my buttercream basics video - ua-cam.com/video/hfaiLM7shbU/v-deo.html. You can always find links to the recipes used in my videos in the description box under the "Related Links" section :D There are hundreds of recipes available on my website, www.bakesandblunders.com, though they don't all include a video. I'm launching a free buttercream course in less than 2 weeks, so make sure to check that out! If you ever have any questions, leave a comment or send me a message.

Thank you! 😊

Thanks!

So glad this tip was helpful!

While I've made both IMBC and SMBC many times over the years, I've never done a side by side taste test. That being said, I don't believe there is a massive taste difference between the two. Mostly it comes down to which type of meringue you prefer to make. While I love to use Swiss for my macarons, I've come to discover that I much prefer Italian for buttercream. I think that any home baker looking to grow and expand their skills should try making both types at some point. It's a good technique to be comfortable with, and you may find that you have an unexpected preference.

That's a white chocolate ganache drip. The recipe and instructions are included in the pink champagne cake recipe - www.bakesandblunders.com/pink-champagne-cake-gelatin-bubbles/ :D

@@bakesandblunders Thank you so much! I recently retired and plan to make a few cakes as a hobby. 🙂

Congratulations on your retirement! I'm planning on launching three free courses this year for home bakers, maybe you'd find them helpful. The first one is my buttercream for beginners course that will officially launch on Jan 9th. Right now I'm working on a cake/ cupcake baking course and after that will be the cake/ cupcake decorating course. If you have any struggles with baking or decorating, let me know so I can include some tips in my lessons :D

@@bakesandblunders Good to know. Will these be posted on UA-cam for general viewing or would we need to watch at a certain time? I would really appreciate some advice on basic cake decorating supplies that you recommend getting. Thanks for your help. I am going to make your pink cake recipe for my daughter's birthday in a couple of weeks.

The course homepage will be on my website. While there are several videos in a playlist here on my UA-cam channel, not every lesson includes a video. It's completely self paced and designed so you can jump to different lessons as needed. If you want to, you can subscribe to my email list - www.bakesandblunders.com/resource-library-sign-in/. I send out one email a week (except for a few introductory emails when you first sign up) with the latest recipe, tutorial, or #throwbackthursday. Otherwise, pop onto my website next Thursday afternoon and you'll see the buttercream course homepage! I don't know when the baking and decorating courses will be published. I'm currently working on the baking course, which will take me several months to complete. I hope you like the pink champagne cake! It's a pretty one with a light, delicate flavor <3 These are my favorite cake tools - www.bakesandblunders.com/9-cake-tools-every-home-baker-needs/.

I'm so glad this video could be helpful! 😄

That would be an absolutely beautiful touch on these tarts <3