Perfect Silky Buttercream Frosting Recipe | Easy 3 Ingredients!
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- Опубліковано 8 тра 2020
- In this recipe tutorial I show how you can make a silky buttercream with 50% less sugar than my regular smooth buttercream. It is silky and shiny, less sweet and gritty than a regular buttercream.
You can use it to pipe 12 - 24 cupcakes or frost a full 6 inch by 6 inch round cake.
The full written recipe is available on my website
waltoncakeboutique.com/silky-...
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I made this recipe to cover and decorate my niece's birthday cake. Hands down - best buttercream recipe we had EVER had! It was truly amazing! I have literally thrown out all my other buttercream recipes as this is the only one I will ever use going forward. Thank you Walton Cake Boutique1
Hi Michelle! 😊 thank you so much for trying my recipe! makes me so happy to hear you're happy with it and you made your niece's cake with it. 🥰🌸
@@WaltonCakeBoutique You are most welcome! And I thank YOU for sharing this AMAZING recipe - in fact, I made it again yesterday and as always it came out perfect! I can't tell you what a relief it is to have an absolute no-fail, delicious buttercream recipe. I don't dread making cakes anymore 🤗
@@michellechalmers8753 That makes me so happy to hear Michelle! 🌸🥰 Hopefully you'll want to make other things with it. Flowers turn out so pretty with it and you can make them ahead and freeze them for up to a month!
Hi! Glad to see this recipe! Just want to ask if the recipe is not too sweet? Id really like to try it. Can it be used for russian piping tips too? Tnx in advance!
@@maegancometa9775 It is not too sweet at all. Most buttercream recipes are anywhere between a 2:1 to 4:1 sugar to butter ratio and this is much less. It really is the perfect balance between the two flavors and textures. And yes - I have used this recipe with russian piping tips and with great success. Not only do the decorations come out beautifully, they also hold up remarkably well, even at room temperature. I really cannot recommend this recipe enough - it is fantastic!
Tried this recepie 2 times, got rave reviews about this frosting...i tripled the recepie for a 3 tier cake made for our friend's child birthday... They loved it😀
Hi 🥰! aww thank you for making it! It makes me so happy to hear it's been well received! 🌸🥰
I used this recipe for a cake today!
L O V E it!! Thank you!
Hi 😊🌸, thank you so much for trying it! and so happy to hear you loved it! 🥰
Hey walton cake boutique u r amazing. Very nice to share all trics n tips.it is very helpful fr the beginers like me.❤️
Hi 😊! So happy to hear the tips and videos can be helpful. You can always leave me a comment if you have any questions. 🌸
Came from your useful Russian tips video. This is such a nice cream.
Hi 😊! thank you for checking out my buttercream video too!🌸
Pensé que era difícil pero hoy aprendí que es fácil y deliciosa, gracias por compartir tus recetas 😉Shalom.
Hola 😊, muchas gracias por probar la receta. Me alegra que le aya gustado. 🌸🌸
Thank you so much. I baked twice n the butter cream is well loved by all.
Hi 🤩🌸! you're so welcome and thank you so much for your feedback. So happy to hear it is well loved by all.
So useful!!! Thanks for sharing
aww thanks Jaslin! 🥰
U r great n amazing wish u ur all dreams comes true there is no word to thank you thanx a lot doing a great job
Thank you very much 🤩🙏
Oh my found the perfect buttercream frosting reciep thankyou for sharing 🙏
Aww thank you so much for trying it! 😊🌸
What are beautiful frosting 🧁!
Thank you so much 🤩🌸
Thanks from germany... will try this next time for buttercreamflowers.
thank you so much po for sharing your video of making butter cream frosting
Hi dear 🥰 you're very welcome. Let me know if you have any questions.
Amazing video ,thanks a lot 🥰😘
Hi 😊! thank you 🌸🌸
Thank you for sharing your recipe 🤗
Thank you for watching! 😊🌸
I haven’t yet tried salted butter in my buttercream - sounds delicious though, Katherine. I think I’ll try it. I love salty sweet! Thanks
Hi Cherry! 😍 so nice to see your message here! Let me know how you go!
Yes I will - gotta drop by the store and get some salted butter soon and I’m definitely looking forward to trying it! Thanks Katherine 😊
@@glamourandsugar1067 Let me know how you go Cherry 😊🌸🌸
Gracias por sus recetas, se puede usar margarina? en Vzla cuesta conseguir mantequilla,gracias.Excelentes sus videos.
Hola 😊, de nada y muchas gracias por ver la receta. 🌸Se puede usar margarina pero tenga en cuenta que quizas tendra que usar mas azucar polvo para que la crema sea mas firme.
Thanks for share!!!
I'm gonna do this, I've searched a recipe for my Russian duya
Hi 😊! you're so welcome and thank you so much for trying my recipe 🌸. Let me know how it goes.
Best buttercream video ❤️
Thank you 😊🌸
Thanks for your help
You’re welcome 😊
I have to try this. It looks amazing. Want to try the Russian piping tips..
Hi 😊, thank you very much. You'll find this recipe perfect for the russian piping tips.
Hi I love this video ❤️ but one question!! if I make the buttercream icing cake a day before the birthday do I store it in the refrigerator or can I leave it out ?
Hi 😊, thank you 🌸!. You can leave it out or refrigerate it. (I would leave it out covered or in an airtight container). If you do refrigerate you have to make sure it is left out for 2 hours so it can soften again and you have to mix it again so it becomes smooth again.
Hello! I was wondering if your able to use margarine or is it too soft? Is it fine to mix the frosting without a stand mixer because I only have a hand one :( . Thank you for making this video!
Hi 😊! you can use margarine but you may find it may not be firm enough especially if you live in a warm to hot environment. Use it straight out of the fridge if using margarine and you can add extra powdered sugar to make it firmer if needed. You can use a hand held mixer too. 😊
Thank you ❤❤❤
You're welcome 😊🌸
Thank you for this video. I'm about to do it. Please I would like to know if it is possible to reduce quantity of sugar without affecting the quality of the cream.
I would like also to know, while waiting the cake to be cold what are we doing with the buttercream? Thank you
Hi 😊, you're very welcome and thank you for watching and trying out my recipe. You can technically reduce the amount of sugar if you are in a cold environment. Here in Australia in winter my Silky buttercream is a lot firmer than in summer. But if you're in a warm environment you'll find the consistency will be too soft if you reduce the sugar which is what gives it structure. I leave the buttercream in a large bowl wrapped in cling wrap at room temperature. You can also refrigerate the buttercream if you wish but it's not necessary. The buttercream will stay fresh for up to 3 days at room temperature.
Se ve espectacular el betún en el pastel de USA 🇺🇸 y la bandera omg 😱 es papel comestible ?!., se ve muy bonito 🤩
De ahí me pase a ver este video , practicare tu receta de betún , gracias 😊
Hola 😊, muchas gracias 🤩. Si la bandera es papel comestible. Le llaman tela comestible y tiene sabor azucar 😃. Me avisa como le va con mi receta.
@@WaltonCakeBoutique 😊🤩🤩♥️
Gostei da receita.
Prática e econômica!
Obrigada!!!🌹
Hi 😊! thank you so much 🌸
Looks awesome. Would this melt on hot days? How to stabilize?
Very nice video, interesting to see the technique of starting the mixer on slow, gradually up to high, back to slow. Now I just need to find out a good way to get butter to soften in a timely fashion.
Hi 😊, thank you so much for your feedback! so happy you could notice the steps! Usually an hour left at room temperature is plenty for it to soften a little and still be cold and firm but not hard.
If I’m in a hurry or forgot to soften, I microwave for 5 second intervals.
@@jazebelleescario2638 yes you can try that, but I would separate the buttercream into smaller portions in separate bowls first to let it come to room temperature on its own. It should't take very long if you do it that way. But it will also help if you do microwave it so it softens evenly and not just on the surface.
@@WaltonCakeBoutique This works beautifully in summer but not very soft and smooth in colder months, any suggestions please?
@@monagandhi6783 Hi 😊thank you 🌸, yes it will stiffen in winter or cold temperatures. In winter I put the heater on in my kitchen which helps to soften it naturally that way. You can however, add 1-2 tablespoons of milk to the recipe to soften it again.
Very nice recipe 👍
Thank you 🤩🌸
It's Amazing..
Thank you! 😊🌸
Hola! Me encantaron los cupcakes en la foto de este video, quisiera saber que numero de boquilla de estrella usaste para decorar los cupcakes. Y la marca de la boquilla tambien, 🤗 . Que Dios te bendiga. Amo tu trabajo.
Hola Francine 😊, muchas gracias 🌸🙏. Los cupcakes en la foto los decore en este video ua-cam.com/video/yEmddKHm6ZQ/v-deo.html Ahí, muestro las boquillas que use con el nombre.
Thank u😋🥰
You’re welcome 😊🌸
I use salted butter too! In my opinion it makes the buttercream taste nicer! Thought i was the only one using salted butter lol
Hi 🤩! I agree too! I remember the first time I used unsalted butter and added a pinch of salt, it was horrible 🤣!
I use salted butter too 😊
@@anushasenavirathna3908 🤩 tastes better I think!😊
@@WaltonCakeBoutique Yes it is 😋
I use salted butter too. It really gives that taste cutting out the sweetness.. 😁😁😁
Hi! Thank you for your recipe! I have a question, please. I came for your Russian tips video and you do a amazing job. It doesn’t work use the Swiss buttercream for Russian tips? Should I made this recipe of buttercream just for the that flowers? Thank you very much!! ♥️🙏🏻
Hi 😊, you’re welcome and thank you for watching 🌸. You can use this buttercream or any of my other frosting recipes, including my Swiss meringue buttercream and Italian buttercream. The Russian piping tips can be tricky at first, but with lots of practice they become easier to use with any frosting as long as it is stable for piping.
Does this work with Russian tips?
My Russian tips came and i wanted to try this cream because I came from your video about Russian piping tips. I just wanted to make sure that this was a good cream to use for Russian tips as I want it to be sturdy and not melt down.
Hi 😊, thank you browsing through my videos. Yes, you can use this buttercream, it's the one I use for my Russian Piping tips. It's medium consistency and it's perfect for cool-warm weather.
Hi @walton Cake Boutique . Like always is everything good explains. I really like the video. Please can i also perfume the buttercream with chocolate (the powder or the melted), caramel, or lemon curd ?
Hi 😊, thank you so much for your feedback. Yes you can add any flavouring to the buttercream. You can add 1/4 cup of cocoa powder at a time, mix and check for flavour and consistency. The same with caramel. If adding lemon curd or melted chocolate you have to make sure it has completely cooled or you may risk "melting" the buttercream.
@@WaltonCakeBoutique OK thank you for the answer 🙂
I’m definitely trying this on my next cake!!!!!
Hi 😊! thank you! let me know if you have any questions.
@@WaltonCakeBoutique thank you!
@@lisaflesher you're welcome 😊
So glad I found your video I have always wanted a less sweet silky bc recipe. May I ask what brand of butter 🧈 you used??.
Thank you for sharing
Hi 😊, thank you for finding me and watching! I use Western Star salted butter. I'm in Australia.
Hola que pena molestar y de ante mano gracias por tu tiempo una pregunta será que también sale bien con mantequilla sin sal?
Hola 😊, también puedes usar mantequilla sin sal. Solamente puede que encuentres que necesitara más sabor.
Hey walton been following your videos lately m from fiji I did exactly this butter cream recipe was so lovely but the taste was sweet is that ok or should I lessen icing sugar n can substitute brown vanilla instead of clear 1 please help me
Hi 😊, thank you so much for following and watching my videos. I appreciate it. If you lessen the sugar you will risk making a buttercream that it's not stable and too soft to handle warm weather. You can however perhaps try unsalted butter to make this buttercream without adding any salt. I have made it with unsalted butter before without adding salt and it had a lot less flavour. Perhaps you may prefer the taste that way. You can add add brown vanilla or clear. Let me know how you go if try it with unsalted butter.
Really love your buttercream recipe. Try this for my cakes amd it's a wow. Just hoping I had the same mixer like yours. 😍
Hi 😊! aww thank you so much for making it! makes me so happy that you love it! 😍
Hi i am from sri lanka i tried this recipe its is realy delicious
Hi 🤩, thank you so much for trying it! So happy you liked it!
Hii... Loved your video... Gonna make this next weekend...One question... In case I reduce the sugar can I add anything else so that the buttercream holds its structure?
Hi 😊, thank you for watching. If you reduce the powdered sugar you will find the buttercream won't be as stable, especially in warm weather where it could end up very runny. If where you are is very cold you may find that it is ok. You can replace the butter with vegetable coconut shortening as well. Or use half butter, half shortening. The shortening hardens naturally overtime, therefore it stiffens the buttercream.
Hey nice video! I would love to give this buttercream a go! I was just wondering does it take colour well? Since it has less sugar? Like the deep colours eg dark purple? Cos i know smbc is hard to colour because of it having more butter and less sugar.. xx
Hi 😊 thank you! Yes it colours perfectly with deep and vibrant colours just as with standard normal buttercream. I also use the brand Rainbow Dust Progel for a lot of the bright and colours I use. Like reds and blacks.
Thank you! X
@@teavee5409 You're welcome! 😊
Hi … new subscriber to your channel… you explained each and every steps like a tiny thing very neatly and thanks for showing your stand mixer speed very helpful for beginners…. want to try out your recipe… can we do piping designs on cake with this recipe? Thanks in advance 😊
Hey , thanks for the recipe . I get a lot of cracks in my buttercream . Looks bad on cupcakes . How do I avoid cracks
Hi 😊! you're very welcome and thank you for watching. It could need extra mixing just before using and adding it into the piping bag. Buttercream will start to separate or become lumpy after a while. But you can make it smooth again by mixing with a spoon. It could also be dry and need a little milk to make it smooth again. I hope that helps.
Thank you
You're welcome 😊
Useful video.
Thank you! 😊🌸
Do you think this is suitable for Queensland summer. I am planning to make a 8inch tall cake which is to be transported to a 1hr driving distance.
Hi 😊, this one is more suitable for cool to warm weather or winter in Australia. For hot weather or summer my "Smooth Buttercream for HOT weather | American buttercream" recipe is more suitable
ua-cam.com/video/3hPKMetlMBg/v-deo.html
Thank you soooooo much I have started baking cakes and all in this covid period and because of you it all went so nice ❤️❤️❤️thanks once again just wanted to ask does the buttercream taste sour or anything or is it just good like whipping cream??❤️❤️
Hi dear 😊, you're very welcome 🌸 and that makes me very happy to hear you have started to bake during this period. The buttercream is sweet and if you add vanilla extract or flavour it will give it a very nice taste. It is not sour at all and it is less sweet than most buttercream recipes.
@@WaltonCakeBoutique thank you so much for replying ❤️❤️ I think you're the only youtuber helps out everyone thank you sooooo much❤️ also the buttercream won't be milky right????
And if I am making a flavoured cake like pineapple or anything I will use the essence of the particular flavour.so I can use the essence in the buttercream right?
And can you please share the recipe of chocolate cake and chocolate syrup pleaseeee 💙💙
And will the buttercream melt at room temperature coz I live in india and here you know how hot it is😅
@@sandhyapatil8257 You're very welcome dear 😊. Happy to help. 🌸
No the buttercream won't be milky as no dairy such as milk is added. It will only be slightly sweet. You can add any flavour essences. 😊1-2 teaspoons is a good start.
I don't have my chocolate cake recipe up yet, but it's coming up very soon.
I have a chocolate ganache recipe on my website already that you may like. waltoncakeboutique.com/chocolate-ganache/
This Silky Buttercream is of a medium consistency and it is fine here in Australian summer of up to 30 degrees. If you need something thicker for hotter weather more than 40 degrees celsius you can try my Smooth Buttercream Recipe waltoncakeboutique.com/smooth-buttercream/
I hope that helps. 😊
@@WaltonCakeBoutique tysm❤️❤️
@@sandhyapatil8257 You're very welcome 🥰
Does this buttercream crust when left outside? Sorry if this is a rookie question!
Buenas tardes saludos cordiales bendiciones feliz y contento por encontrar la aplicación yo tengo esas boquillas y no sabía como utilizar gracias feliz
I love this video!! The only video I found easy and useful as I never made butter cream before. Can this be used for icing piping decor? If so, can this be used right away or needs to be in the fridge? Thank you in advance!
Hi 😊, thank you so much! you can use it for piping, for frosting a cake and for filling a cake. You can use it straight away and it can stay at room temperature for up to 3 days. If it's hot where you are you can pop it in the fridge for a few minutes if it seems too soft.
@@WaltonCakeBoutique thank you so much for replying 💖
@@mvelsomethinsomethin You're very welcome 😊🌸
@@WaltonCakeBoutique Can I use this recipe for the Russian Piping nozzles? Would it be stiff enough? I had a failed first time doing it tonight 😔 I really want it to work to cheer me up.. Thank you again
@@mvelsomethinsomethin Hi 😊, yes absolutely. It's the one I use when I use Russian Piping tips. You can also watch my video on how to use Russian Piping tips ua-cam.com/video/2Icf0NkKR-s/v-deo.html
Let me know how you go. 🌸🙌🏻
Superb .... 👌👌👌
Thank you 😊
Hi.....very good recipe....thank u for sharing...but can we use electric beater
Hi 😊! thank you for trying it. Yes certainly you can.
Hola! me gustaria saber si puede decirme la cantidad de buttercream para cubrir una torta de 22cm de ancho x 10 de alto por favor
es con tu decoracion arcoiris con los picos wilton 6B
Hola 😊, necesitaras dos porciones de este buttercream para rellenar y decorar un pastel completo de ese tamaño usando la boquilla 6B.
Hello. Is this the recipe you use for your Russian Tip video? If not, what recipe do you use for Russian tips?
Hi Chris 😊, yes this is the recipe I used for the Russian Tips.
@@WaltonCakeBoutique Thank you for your quick reply. You are amazing. 🙂
@@ChristinesBackyardGarden you're so welcome 😊 and thank you!
Otra preguntita y que pena molestarte este tipo de crema es resistente al calor? O cuánto dura fuera de la nevera muchas gracias de antemano
Hola 😊, esta crema es mejor para un clima helado o hasta 25 grados mas o menos. Para dias de calor seria mejor usar mi otra receta de crema mantequilla: Smooth Buttercream for HOT weather | American buttercream |
ua-cam.com/video/3hPKMetlMBg/v-deo.html
waltoncakeboutique.com/smooth-buttercream/
What you suggest if replace half quantity of the butter with high ratio shortening, does it gives more white clr and less buttery taste?
Hi 😊, You can certainly replace half the butter with shortening. It will be slightly less buttery, more white and firmer the day after.
@@WaltonCakeBoutique Thanks for the prompt reply 🙂.
Love your videos 💖
@@wnsabu You're welcome and thank you for watching them! I appreciate it! 🥰
Thanks
You’re welcome 😊
Hello, i was wondering that if we use salted butter won't it taste too much salty rather than sweet?
Hi 😊, not at all. It enhances the flavours instead.
Thanks so much for sharing! This is the recipe you use for your piping videos right? Specifically the Russian flower tips and stuff? I am dipping my toes into floral cupcakes and today I tried for the second time and the frosting was too soft or something. So I found your videos and plan to try it. Looks very promising. Thank you.
Hi 😊, thank you so much for watching 🌸. Yes this is my recipe that I use with the Russian piping tips. It is of a medium consistency, so it's great in cool to warm weather but not in a hot room or environment. Let me know how you go.
@@WaltonCakeBoutique unfortunately no matter what I do, the frosting is not working for the Russian piping tips. It’s too soft or something. It’s even too soft to hold shape for my other types of flowers as well. I tried adding more powdered sugar snd the Russian piping tips still do not work. I’m very bummed and frustrated! It tastes good though.
@@breelauren3748 that's a bummer. Is it hot or warm in your kitchen? hot weather and warm hands can affect the consistency of the buttercream. If you're finding it too soft for piping, you can try using the butter straight out of the fridge and chopping it into small pieces and then beating it straight away. That can help a lot especially if you are in a warm room. If that doesn't help you can try my Smooth Buttercream recipe which is suitable for warm to hot weather and very stiff in cold weather.
Smooth Buttercream for HOT weather
On my website:
waltoncakeboutique.com/smooth-buttercream/
On my UA-cam Channel
ua-cam.com/video/3hPKMetlMBg/v-deo.html
Amazing..but how to make it less sweet and as firm as this one any idea or tips?
Hii is this buttercream stable enough in hot and humid weather? Does it melt or softens easily??
Hi 😊! this buttercream is suitable to cold to warm weather. I use it here in our hot summers but in air conditioned rooms. I have a buttercream recipe for hot weather which I use for outdoor use in summer.
▪️ Smooth Buttercream for HOT weather
On my website:
waltoncakeboutique.com/smooth-buttercream/
On my UA-cam Channel
ua-cam.com/video/3hPKMetlMBg/v-deo.html
Hi! May I know if it is also suitable for hot weather?
Hi 😊, this recipe is suitable for warm weather of around up to 25 degrees Celsius. My Smooth Buttercream recipe is more suitable for hot weather.
Smooth Buttercream Recipe which you can find here on my UA-cam Channel
ua-cam.com/video/3hPKMetlMBg/v-deo.html
▪️Also on my website
waltoncakeboutique.com/smooth-buttercream/
I was just wondering that how much fat must be there in cake after icing it with butter.......but now I know the perfect recipe 👍👍
Hi 😊, you would have to see what ingredients and brand you're using to determine and work out how much fat content your cake will have.
How long can you keep it outside shaded spot on a 99* hot weather
Hi 😊, this buttercream recipe is not suitable for such hot weather. I have a more stable variation for warmer weather. You can try this one.
American Buttercream for HOT weather! | Deliciously Creamy Stiff Frosting Recipe
ua-cam.com/video/guBSMxju72A/v-deo.html
I would like to know what kind of flavouring did you use for this recipe ? I know it says (favoring of choice) I was just curious to wich one you used here. Thank you in advanced
Hi 😊! sure! I used clear lemon flavouring in the video.
good night new to your channel my question is i made buttercream but it keeps melting what to do i live in Jamaica so it's very very hot here
Hi 😊, it is probably too hot for the consistency to stay stable. This buttercream works best in cold to warm weather. Up to around 25 degrees Celsius. If it's hot in Jamaica, you can try my Smooth buttercream recipe for hot weather. You don't need to add milk at the end if it's very hot where you are.
"Smooth Buttercream for HOT weather"
ua-cam.com/video/3hPKMetlMBg/v-deo.html
Hi thank you for this recipe, I made it twice before couple of days but it was little crunchy, I had put icing sugar but I don’t know how can I fix this problem, do you have an idea?
Hi 😊, do you mean you could feel the icing sugar in the frosting? like you could feel the granules? If that's the case then it's very normal as icing sugar will naturally give it a gritty texture. But you can minimise it by making sure you mix in really well and mix for as long as possible. You can also sift the icing sugar before you add into the butter. Also buying an icing sugar that's soft can help. I use soft icing sugar and not the regular icing sugar. Let me know if that helps.
I have just finished it , amazing taste but still feeling the granules😭
@@HA-zo5dl Have you tried Swiss Meringue Buttercream before? It doesn’t have icing sugar so you will not get a gritty texture as you do with buttercream. Might be a good alternative for you. 😃
Walton Cake Boutique I’ll try it thank you so much 😍
How long should it takes to make a very smooth buttercream
Can I use this frosting for piping rosette? Will it melt and slide down? Recently when I pipe rosette on my chocolate cake, the buttercream rosette sliding from the cake.
Hi 😊, yes you certainly can. I have a great video using this buttercream for different rosette cakes. ua-cam.com/video/dtxhYJlhRb4/v-deo.html
@@WaltonCakeBoutique hi thank you so much for the quick reply. With this recipe, what inch size can I frost?
@@bakersfun5480 You're very welcome. 😊 It is enough to layer and cover a 6 inch by 6 inch cake. If doing any piping work I would make extra just in case.
I tried with same method and seive the sugar Twice before use still it seems there is some sugar crystal element n also, it's Lil bit salty ..wht to do??
Hi 😊, that's very normal and expected to see in American buttercream as the powdered sugar is mixed in and not dissolved into the butter. Unless the sugar is dissolved in a frosting recipe (such as in Swiss Meringue or Italian meringue buttercream) there will always be a gritty texture in American buttercream. The salty taste will depend on whether you used salted butter (the type of salted butter itself) or whether salt was added into the frosting itself. You can omit salt altogether if preferred.
Hi , I have always problem with a buttercream as taken straight from the fridge goes mushy and soft what I am doing wrong?
Hi 😊, does that happen when it's on the cake? or when it has been stored in a container?
@@WaltonCakeBoutique Could it be from not re-whipping it long enough? I know we keep our house too warm AND have hot hands touching everything too much (mostly from everyone "sampling")
is this very stable for using frosting to a cake?
Hi 😊, yes absolutely. I have used with all my latest cakes. For example my carved pink floral cake so you can see how it can be used to frost a cake. I used it on a warm day. ua-cam.com/video/y400WnOgFNM/v-deo.html
Question:
Do we have to refrigerate the buttercream for 5 days and then use it?
Hi 😊, you can use the buttercream straight away. You can leave the buttercream in a sealed container at room temperature for up to 3 days and use within 5 days if it is refrigerated.
is it stable on hot weathered countries? thank u
Hi 😊, it is stable for weather of less than 30 degrees celsius. But if where you are is hotter you can try my Smooth Buttercream Recipe which is perfect for hot weather ua-cam.com/video/3hPKMetlMBg/v-deo.html
Great video. Can we replace the butter with margarine?
Hi 😊, thank you. Technically yes you can but you will find that it will change the consistency and the taste of the buttercream. Using a spread or margarine will yield a softer frosting. Therefore, you may need to add extra icing sugar to help it stiffen or you may end up with a runny frosting.
Great sharing
watching from USA with love 🌺 🔔🌷🍃
see you soon
Thank you for watching 🤩🙌🏻
Can i use unsalted butter then add a pinch of salt because its the only available here. And I want to ask what flavouring did you add?
Hi 😊, yes you certainly can. In the video I used lemon flavouring.
May I ask can keep the butter overnight for frosting. Thanks
Hi 😊, yes of course. You can keep the buttercream at room temperature for up to 3 days. In the fridge for up to 5 days.
Hi just a question i know some buttercream recipes can be frozen for 1 month can this recipe be stored in freezer..?
Hi 😊, you certainly can.
Ok great thankyou 💜
Wow! What can I do to make this more stable? I live in a tropical country where weather is very unpredictable, but when it is hot, it is very hot!!! 😅. I love Buttercream but it is very unforgiving when it is hot or humid. 😢 Also, I find that using powdered sugar gives it a grainy/ sandy texture? Is there a particular powdered sugar type or brand to use to achieve a silky texture? Or is using only 50% of the usual amount for this type of buttercream that makes it silky? Thanks in advance!! 😊
Hi 😊! thank you! you can certainly make more stable if you live in a tropical country. You can replace 1/2 or 3/4 of the butter with vegetable shortening. The shortening will harden overtime, hence making the buttercream firmer for longer. You can always add more powdered sugar to make it thicker but that will always make it more gritty. Which is something you will always find very common in American buttercream. My 1:1 ratio of butter to powdered sugar surely does make less gritty and more silky but it doesn't completely remove it as the powdered is never dissolved. Have you tried Swiss meringue buttercream instead? That is very smooth and silky without grittiness.
@@WaltonCakeBoutique Thank you for all the tips, advice and suggestions! Noted! Love your channel. Learned a lot already. Hopefully I can apply it to my future baking projects!! Specially Piped Flowers! 🙌 God Bless you more!!!
@@mybuck-eatlist5366 You're very welcome! 😊🌸 very happy to help 🙏thank you for watching 🙏
@@WaltonCakeBoutique Bless you! 😍
Can we use the same ratio of butter to sugar if using the unsalted one?
Hi 😊, yes you certainly can.
Wow! It doesn’t need any liquid other than vanilla or other flavoring?
Hi 😊! no need for added liquid or dairy such as milk or cream. It's smooth enough without it. You can add any flavouring such vanilla extract, lemon or coconut extract. Any you fancy as long as it's not a large amount that could affect the stability of the frosting.
Estaba buscando una crema perfecta para poder usarla. ❤️❤️❤️❤️🎂
🥰que alegra que la encontro 🌸
Do you do the same with shortening and butter? And you don’t add any liquid?? Or can you add liquid?
Hi 😊, you can also use shortening and butter. You don't need to add any liquid such as milk that is often use for example. The buttercream is smooth enough that it doesn't need it. Adding milk or liquid will make it softer and could make it runny, making it unstable for piping.
@@WaltonCakeBoutique so for your recipe is it good for base icing the cake or to decorate the cake? Cause I know afterwards it will get hard once dry
@@ODY0319 You can use it for layering the cake, the crumb coat, final coat and also decorating such as piping or even stencilling. 😊
Ciao ti dispiace scrivere in italiano la ricetta? Grazie mille. Ho i beccucci e non so come usarli mi manca la ricetta della crema al burro
Hi 😊, you can read my recipe in any language on my website. The translator is at the bottom of thr page.
waltoncakeboutique.com/silky-buttercream-with-less-sugar-and-creamier-than-before/
Gracias por colocar subtítulos en español.
Hola 😊, de nada y gracias por ver el video.
Dear Walton Cake Boutique
! You can't get salted butter here. Can I use unsalted butter for your recipe or should I add some salt? Thanks! :)
Hi 😊! you sure can. Add a pinch of salt and adjust to your taste accordingly.
@@WaltonCakeBoutique Thank you! :)
@@peczmariamonika5042 You’re welcome 😊
Como le das los colores fuertes a la crema?
Hola 😊, uso las marcas, Colour Mill, Rainbow Dust Progel y Chefmaster para los colores.
Awesome .... at what point do we add food colouring ?
Hi 😊, thank you! you can add it at the end of the recipe.
New fan from the Philippines 😍 i have a question, if your adding a flavoring loke for example matcha powder , how much portion should i put in ths recipe ? Hope i get an answer 😍
Up 😊
Hi 😊! thank you for being here 🥰. You can start with 1-2 teaspoons of matcha powder. Then mix and check for taste to see if more is needed.
Hola dice 4 tazas de azucar glass? O cuatro 1/4 cups de azucar?
Hola 😊, 4 tazas de azucar glass.
Hey! Amazing recipe, I love the 1:1 ratio as well!
Question, is this recipe good for russian tips?
J Garcha Hi ☺️! Thank you! Yes I used it on my latest Russian tips tutorial. It’s the perfect medium consistency.
Hi! Can we use stencils on this cream?
Hi 😊, you sure can.
Is i put this in cake, Is this stable in room temp? How does it last?
The buttercream can stay at cool room temperature for up to 3 days. 😊
This looks really good. Have you used any buttercream recipes with replacing a stick of butter with vegetable shortening?
bianca v thank you 😊. Yes I have. In my very old buttercream recipe I used to use shortening and butter. Definitely a keeper. I’ll have to upload it here!
I prefer it that way
Hi can I replace icing sugar with caster sugar
Hi 🤩, no unfortunately not. It is too coarse and you would end up with a completely different recipe.
Hello it's a wonderful recipe. Can you please tell the total time for beating butter n then after adding sugar how long should I mix if I use the same machine.. I mean how long it takes for a perfect buttercream frosting to make in general. Thanks 😻
Hi 😊, thank you. The beating will depend on many factors so it's hard to give an exact time. It could be a few minutes or 10-20 minutes for others, it even changes for me every time. Depends on how hard the butter you're using is, if you're using a hand held mixer or stand mixer. The most important thing is to go by how the butter changes (it should be almost white when you have beaten for a few minutes). So watch the video as I show when it's time to add the icing sugar. The link to my written recipe is on the video description as well and I'll add it here for more details about the recipe.
waltoncakeboutique.com/silky-buttercream-with-less-sugar-and-creamier-than-before/
@@WaltonCakeBoutique oh thank you so much 💖
@@Buntyscakebox You're very welcome 🥰