CONDENSED MILK BUTTERCREAM RECIPE | Ep. 28 | Mortar and Pastry
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- Опубліковано 7 вер 2024
- Buttercream is of the staples in cake and cupcake decorating. With a wide variety of techniques, types and flavors, it is quite hard what to choose in terms of sweetness, consistency, stability, preparation, ingredients and cost.
If you're looking for a stiffer not so sweet buttercream, this recipe is for you! This recipe holds its shape very well, and holds flavor and color as well.
*shortening is very important for the stability of this recipe
*chill your condensed milk for a few hours to help in stabilizing our buttercream
*use softened unsalted butter
*you can flavor and color this recipe very well
Ingredients:
1 cup softened butter
1/2 cup vegetable shortening
1 can sweetened condensed milk
2 tsp vanilla
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Absolutely beautiful, I've never in 30yrs of making and decorating cakes made such an incredible butter cream, i followed your recipe and i couldn't believe how easy and quick it was !!!.it looked beautifully silky and smooth and the taste was so very different from ordinary butter cream, it wasn't too sweet and it just melts in the mouth !!!...anyone wondering if they should try it, please do, you certainly won't regret it, that's what I'm going to make from now on !!!...thanks you so very much Xxx 😊☺😉😍💝🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂
Lynn Webb Thanks for sharing your experience. Will try it today.
Lynn Webb Hi Lynn, did the shortening have a significant taste, or after taste? Thanks!
Hi Lyn, how did it hold up in the heat? I am looking for a frosting that wont melt while being out side :) thanks :)
Mine turned out too runny. What have I done wrong? 😔
Lynn Webb I would’ve added powdered a sugar but that’s just me!
Hands down the best buttercream I've tried. Swiss meringue, american buttercream, etc can't stand the heat but this can! Super recommended :)
Wonderful! It doesn't crust, it doesn't melt, and it doesn't have a grainy texture. This icing was so soft but sturdy enough to go through a russian piping tip beautifully.
Thank you for your feedback! :)
Does it get hard when refrigerated?
@@cindia6697 Pretty much every Buttercream does... Just take it out and let it sit for a short while... it'll return to its former yumminess...
I live in a hot temperate region. Will it work for me ?
Exactly! I am amazed at how nicely it turned out. I don't like the overly sweet icing sugar butter cream. This is wonderful on cupcakes.
I literally just finished making this recipe! It was super easy, quick, delicious, stable, and cheap to make! You have absolutely nothing to lose and everything to gain trying out this recipe! Give it a try
Good to hear that! Thank you so much for your feedback ☺️
So I’ve never made buttercream before, but I wanted to try this recipe since it was beginner friendly and not a lot of ingredients, mine turned out good but i could still taste the butter so one tip I have that I didn’t know until my mom told me was to beat the butter and shortening until white, to get rid of the butter flavor, another tip is is if you want to make it chocolate flavored just add some cocoa powder and melted chocolate and fold it in. :)
If you cook the unopened can of thick condensed milk for three hours in a pot with water (laying, not standing) it turns to a sort of light brown caramel cream. Let it cool down to room temperature. Then you just take the same amount of butter (or more) - it must have room temperature as well! -, beat it until white and creamy and add the contents of the can tablespoon by tablespoon. The best caramel butter cream you've ever tasted!
I use Condensed Milk to make homemade caramel all the time! But I use other ingredients, though. I do know you can heat up Condensed Milk in the microwave for 5 minutes, and make Dulce De Leche. 😃
Hi! It’s not caramel. Is called “doce de leite” (in Brasil) or “dulce de leche” (in Argentina). Condensed milk is heavily used in our culinary, so I can surely tell you that. Caramel is a product made of heated sugar, while doce de leite is made by the process of reducing the volume of milk by heat (putting some sugar, honey and baking soda on it as well). So these are different products. On some other way, you can boil condensed milk within its package and you’ll get a type of doce de leite. But it’s not caramel :)
Yes it is indeed a kind of caramel, because the milk sugar(!) caramelizes (like any other sugar) when cooking the closed can in water. Condensed is the milk already in the factory when it is still white, but not by cooking it but by vacuum-drying it (to a certain degree). But let's not argue about this.
Smart idea! Thank u
Good idea thank you
Ok let me tell you how mine turned out. IT WAS AMAZING!! I followed this recipe to a T and i gotta tell ya. Look no further for any buttercream recipe. This is it! First i love the texture..i live on an island and it is hot and humid. So the classic buttercream with powdered sugar does not hold well. This however is not the case for ghis rdcipe..also i love that its not too sweet. The thing about american buttercream is you always have that grainy texture but not with this. Its also great with piping. Very firm and holds itself well...
Patie Laatman hace you tried to color it? Thanks
Devora Lara I did. I would recommend though that you use a color paste instead of a liquid one. Every time you add something to your buttercream it will change the consistency and stability. I’ve always use color paste.
Thank you for sharing your experience. I will definitely try this! ❤
Yes ty so much for the review! It helps me decide which icing to make for my cupcakes tonight!
Can there be a substitute for shortening?
Just wanted to comment on the "shortening" everyone has a problem with, Crisco makes their shortening in a stick form and says it can be used in place of butter (plus a teaspoon or two of water) and it has 50% less fat than butter. Also, it is not like the old days of using lard out of a can for baking. This shortening is refined, white and clean and it's not bad at all as a substitute. I'm trying this frosting out tonight for sure!
THIS VIDEO IS A GODSEND 😭 I have been searching literally all night for an achievable, easy, but budget-friendly recipe for buttercream frosting and THIS IS ALL THAT AND MORE. In all my years of being an amateur baker, I have never been successful in making the perfect frosting and all the recipes I've seen were so expensive or required so much technique. But this recipe gives me so much hope ✨ I have yet to try this for my very first order of cakes and cupcakes this weekend but I feel like this will be the key to my success in making frosting. Thank you thank you THANK YOU for existing 😭😭💖💖
Oh my god this recipe is life saver..i've been interested in baking cakes lately and have tried american buttercream too sweet for us..italian and swiss meringue needed everything to be precise and squeaky clean to have that perfect smooth at the end and the amount of butter and eggs wasted everytime i failed😔😔 i tried this for the first time today it was the easiest buttercream i ever made..🤗🤗🤗 its not too sweet really smooth. It was perfect amount for 4 layer 6inch cake.. Highly recommended recipe for newbie like me.
Great, good to hear! Thank you for sharing your thoughts! 🥰
Bago lng po ako s pagbabake ano po yung shortening vegetable thank you po s mgrereply
Finally! A recipe without powdered sugar! Thank you so much!
I'm afraid of all the powdered sugar I put in to make buttercream frosting, not to mention how it melts so easily.. so, yeah! Yet another addition to my frosting knowledge; this is VERY helpful. Thanks so much
Belle Miranda I agree. American buttercream usually would have more powdered sugar in it. I, myself am not a fan of it because it’s just too sweet. Have you tried using italian or swiss meringue? Most of the time it requires only about 3/4 cup of regular sugar. This is why I am excited to try the recipe of Mortar. I looks very promising! :)
Eugenia Silverio ohhh~ wow, thanks for the recommendations! I'll try them soon on some cupcakes, never tried Swiss nor Italian. Very true, never thought of using condensed milk for stabilization before but I did see a "no melt" frosting recipe somewhere before.
Belle Miranda try the cooked frosting recipes with flour, sugar, and water....they are very stable and not sweet, more like whipped cream in taste. Some use cornstarch also.
vickie vargo oh, Awesomeness!! Thanks, will definitely try that. 👌😮
vickie vargo I always use the flour and milk cooked frosting fir my grandchildren cupcakes and it works very well and has a great taste without being excessively sweet.
I sing "Praise Him praise Him Jesus our blessed redeemer" just about everyday. Love the song. Thanks for the video. 😊
I think everyone should take a cake decorating class. I did. Those kind of cupcakes are great for any occasion.
What is shortening please. In Australia.
This recipe suits me very well. Nowhere near as sweet as buttercream is normally and it holds its shape in the heat much better. Brilliant! I didn't allow the butter to get too soft in the initial mixing because I didn't need it to be piped, but for cake filling and I wanted it more solid to cut cleanly.
I've been using this recipe for almost a year now! Napakastable and tastes better than butter+icing sugar. It's not too sweet and ang light nya. Very easy pa to make! Less hassle and not time consuming. 👍
Joan Lara Serrano can i ommit the shortening?
pano po pag wlang shortening ?
@@zenybalonso9220 you can do it without the shortening. But keep in mind that SHORTENING is the key ingredient that makes the icing stable in a humid environment.
what kind of shortening is ideal?
@@zenybalonso9220 yes you can. Mas stable lang pag may shortening.
Tried this today. Very pleased with it. So much better than using icing sugar. Velvety yet piped out well! Thanks so much!
Thank you for your feedback! 😊💕
I used your recipe for my daughter's graduation for the cupcakes I made. Needless to say it was a hit! I had so many people asking "who made your cupcakes?" So just wanted to say thank you for the wonderful frosting recipe!
Thank you for your feedback! 😊💕
Made this today. Used 2 drops of neon pink liquid food dye. We covered the cake with some then we added 6 more drops of that same dye to the remaining cream concoction in the bowl. Rewhipped then we grabbed it and piped some decorations on top of the pale pink and it colored a brighter pink no issues of change in consistency. It piped beautifully! I ( cough cough - and by that I mean my daughter) covered an 8" cake then piped decorations on half the cake. Everybody like the taste of the buttercream. Thank you for sharing. God's blessings to you and your family.
This is used in south america a lot! Grew up eating it. It does not do well in hot weather so make sure you keep it in a cool place or else it will melt. A trick so it does not come out rynny is to use chilled ingredients and I also chill my glass bowl where I will be whipping my icing. Is so yummy.
I must try. I've decorated for 40 years and have never heard of this.Thank you for sharing.
A Murphy well ??? How did it come out
This is actually the buttercream I know of that my mother and sisters used to make (~25 years ago), although I don't think they added shortening. This is the first time that I have seen a recipe similar to theirs, which is a bit surprising for me. I have often wondered why I don't see their recipe online, and I just assumed it was their own.
Omg !! I tried to make butter cream so many times never came out like today !! I did this recipe and it’s so creamy , the texture it’s incredible , thank you so much 😊
WOW!! I've been searching my entire life for the PERFECT buttercream and I FINALLY found it!!!!! It's amazing!! Thank you so much!!
Super soft and yummy! Di nakakaumay. Made this one without the shortening. Substituted it with butter instead. Turned out great! Perfect for your chocolate cupcake recipe. Thank you for sharing! 💕
Thank you for your feedback! 💕
hello @yeye so did you just doubled the amount of butter? We don't have available shortening too here in our area. Thanks.
Butter & condensed milk lang po? The same consistency po ba? Thank you
Wow!! I have never seen condensed milk used in frosting! So easy!!! Will definitely have to give this a try!
If I can remember, this was the first buttercream recipe that I've learned!! It was for my parents' anniversary cake. I don't know if I have already thanked you for this video, but yeah, thank you so much! My most successful baked pastries are from the recipes here and although I'm still an average baker, I am truly happy that I stumbled upon this channel :)
That's very humbling! Thank you so much! ❤️
@@MortarandPastry what is vegetable
Shortening?
I must say that this is very intersting! I have tried a lot of buttercream recipes - american, italian and swiss and I’ve never tried it this way and for sure I will try this! I bet this is wonderful for the hot climate in PH as the shortening will help stabilize it. Thanks for sharing!
Thank you Eugenia!
Eugenia Silverio nice one.. try removing shortening.. amd adding a little icing sugar..and salt.. amd all is done..yummy!
Any alternative for shortening?
Attiya Khan hi attiya.. just butter amd its all good.. for a small batch try this recipe.. 2/3cup butter, 1/4cup condensed milk, 1/4 cup icing sugar, 1/4 tsp.salt, 1/2 tsp.vanilla or ur choice of flavor. Be sure to whisk butter first until very light in color.. then just add the next ingr.one at a tym. Gudluck!
the shortening is there to stablize the buttercream particularly at higher temps.
That was good recipe, I will give it a try.
If you live in USA, use the shortening the white CRISCO.
The best buttercream I have ever made!!! Thank you!!! I make cupcakes for my grandchildren and the loved it!!
Absolutely love this recipe! Gave it a try yesterday and everyone loved it. Will definitely be using this recipe from now on. Thank you for sharing.
Yup! Always good.. but without the shortening..mine is all good... And yummy! U can adjust the sweetness but still have a beautiful consistency! Plus a little tbsp.of icing sugar and salt ur good to go!
So do you mean it worked out well without shortening? If so, I've definitely gotta try this
Shooting Star hi! Yes it works perfectly! 👍👍👍
150g butter = 2/3 cups
(depends on how sweet u want it to be)
30g powdered sugar = 1/4 c
50g condensed milk = 1/4 c
1tsp. flavoring of ur choice
1/4 tsp.salt
zainabyusuf J
os your recipe stable?
Ma. Concepcion Carlos yes...very! 👍
it doesnt melt?
First time to know this kind of buttercream !!! Looks so good and delicious 💯💯💯... The only buttercream I know is butter and sugar 😄😄😄... Actually am so lucky to see this lovely video 👍👍👍... Thank-you 💜💛 so much for New ideas and for sharing them 👌👌👌... Greetings from Africa Cairo Egypt Pyramids 💕💕💕💕💕💕💕💕
I made this icing on lemon cupcakes,the combination was great. My sweetned condensed milk was cold, I had it in the fridge for a few days.
I'd like to try this recipe, since some of my family does get tired of me using the confectioner's sugar butter cream frosting on my cakes all the time. I think this will be a hit, if I use it on every cake I make from now on, especially since I'm using color to add something special as well! Thank you for sharing!
Best recipe I’ve tried so far. Used it mostly for Napoleon cake
ilang times po ng recipeng ito ang ma cocover sa 10"?
Thanks for sharing. It looks like Swiss Buttercream. I cant wait to try this next week for some orders. I will come back and rave how much I liked it once I try it.
I'm back for my review. I tried this for a cake order and to me it was simple and perfect. It put me in the mind of a Swiss Buttercream without all the work. Thank you so much i absolutely loved it and will definitely use again in the future.
Hi mortar and pastry. Congratulations to 50k subscribers! 🍻 I just wanna share why I love to do Baking. First, I am a Food lover, having a sweet tooth gives me a lot of happiness.. Baking is not just a thing, but its an ART..In this you could also learn Discipline ang be PATIENT.. When it comes to accurate measurement in order to have a perfect and good quality of results. Second, itsa DREAM! I'm just a kid before who only watched cooking shows but now, I'm working.. Step by step I'm trying this Dream to come true. Lastly, its a stress reliever! Where in, it can ease what ever pain you feel.. Your videos helps a lot to me in learning more about baking. Hope, to be the Chosen one! :) God Bless!
I tried this recipe and it was delicious. Most buttercream are WAY too sweet but this one was just right, not to sweet but sweet enough, thanks for sharing your recipe 😊
If you can help me with a tip, please. What's that a vegetable shortening? 🤔
I found this recipe myself by accident. I was out of cream so I used condensed milk for the buttercream frosting and it was wonderful. Great to work with.
I cant wait to try this! I want to make baking my side hobby im in search of the best recipes! Thank You!
This buttercream looks sinfully delicious! Thank you for sharing.
Thank you ann jean!
Next week I'll be baking a batches of cupcake and is looking forward for this kind of buttercream
Nice! Thank you so much RachelleG.!
Can anyone tell me please what vegetable shortening is please🙏🙏
Love this so much! Thanks for sharing! I use this for macarons and it’s the perfect amount of sweetness. I made cafe sua da (Vietnamese Iced Coffee) macarons with this buttercream and it was a big hit at parties!
This is absolutely the BEST. Not too sweet, beautiful buttercream. Everyone was raving about it. Thank you so much!!
i love how cleanly he scrapes the bowls lol (but for real tho)
This buttercream is soo tasty... I love it!
Thank you!
This is the only recipe I use when I want a buttercream. Everyone loves how smooth and creamy it is. Not toooo sweet, either.
For the haters of shortening. Visualize!... its 2018, and things are refined, better, safer, healthier; AND, its not like you are going to be eating large gollops of shortening with every bite. Think about it, it thins out to be very little. Its there for support to the icing. Reading these comments makes me chuckle, its ALL in your head!
is it? lol
It’s all in the gut too!! 😂
Can you frost a cake with this recipe.
is there an alternative for the shortening?
I did make this and while it isn't that sweet, American buttercream will be my go-to. Maybe I'll use it for a carrot cake recipe.
I was never ever be comfortable with buttercream due to excess of sugar couldn't get the desired result. thanks alot for sharing this recipe of butter cream.i have yet not tried but sure to achieve success with b.cream icing.God bless you.
Brilliant!!! Just Brilliant!!! I cannot stand the gritty sugar grains
Tried this recipe and it turned out great! It is delicious and it pipes well.
Thank you for your feedback! Glad you liked it! 😊💕
Wowwww i try this already and its come out very stable and glossy,,and delicios
Do it taste like Walmart buttercream?
Hi is this recipe applicable with tropical climate country?
I have tried many many butter cream recipes and finally I threw them all out and came up with my own. And it never fails, no greasy feel in the back of ur mouth, just rich cream and butter taste. Believe me I tried for years to get it right and now that I do, I pat myself on the back. So for all of u out there searching for the right recipe...make it ur own...use the taste ur after and tweak it til it’s urs. I am passing mine down to my sons and grandson...that’s why I cants stand bakery icing...it’s mostly cheap shortening...I use only quality butter, cream, icing sugar, and my own vanilla made with Madagascar vanilla beans and grey goose vodka. I have some extracts approaching 6 years old...
I shall try this...I mastered my own butter cream after years of practice .. . So I make a good buttercream...well my family thinks so.... but I’m going to try this. It looks beautiful and easy...thank you!
never come across this recipe before looks amazing!!
I use this recipe too (if i am not mistaken, some call it Russian Buttercream)
And it is really stable on room temperature, can stand Philippines' humid weather
Graceeanne Iñez Reyes what's the alternative for vege shortening? It's not available here in Ireland
Marianne Perez tried some googling and here it is.
Vegetable shortening is a white, solid fat made from vegetable oils. In the UK it is sold under the brand names Trex, Flora White or Cookeen.
Have you tried adding cream cheese to this frosting before? If I can use this as a base for a cream cheese frosting for carrot cake, red velvet cake, and the like, then I'll probably just use this for now on.
Graceeanne Iñez Reyes thank u po
Some say it works with cream cheese too but i have never tried it.
Thank you for this wonderful recipe, i've been searching for a special buttercream that is not to sweet. I've finally found it thanks to you. 😀 I can't wait to try it. 😀😀🖒🖒🖒🖒🖒🎂🍰🎂 xxx
Hi do you find the Condence milk butter cream is sweeter than the powdered sugar recipe?
@@kimberlysalamutmohmmed1265 Hi, no i like this frosting as it is no where as sweet as those i have made with icing sugar. 😊
Just made this right now for first time. It so good! N light n not too sweet, very smooth. Tysm
i used this CBC, it was very stable till the next day.
Thank you Mortar and Pastry.
The taste reminds me of Swiss Butter Cream without all the work. Very Good!
This is a very tasty recipe. Believe it or not been around for a very long time.
I do not like the taste of buttercream but since I love condensed milk, I would like to try this😊 Timing malapit na birthday ng ate ko. Thanks for sharing😍
Try swapping the vanilla extract with chocolate or strawberry or orange flavor to your liking.
I’ve always rather disliked buttercream, and hate it when people use it to replace cream in a Victoria sponge, claiming it’s “just the same”. It’s not. I particularly dislike it when the baker hasn’t taken the time to beat it until almost white - as it should be - leaving a slightly grainy and heavy texture. But, like you, I love condensed milk. In my teens used to buy it with my pocket money in Woolworth’s on my way home from school, bash a hole in the top, and drink it straight away while I walked. (For the record I was stick thin throughout my schooldays: maybe I unknowingly discovered a surprising new weight control method?😂) And it turns out my husband, hundreds of miles away, had the same habit. Weird. So I’m definitely going to try making buttercream with condensed milk. Mmm ... condensed milk and butter (skip the fake butter stuff). With a touch of real vanilla (another favourite) or even slug of something deliciously alcoholic and it’ll be perfect.
Ang vegetable shortening po ba at lard ay the same lang?
Just made this for cupcakes and wow! Delicious.....So good! I will definitely be adding this to my recipe box. Thanks so much!
Thanks i tried this yesterday and this is the best butter cream i made it is very stable no need refrigerator thanks 😊😀😁 i reallt like it tastes good not too sweet 😉😊
Hi, im actually trying this at the moment, however mine doesn't look good for a caje frosting 😔it looks more like a glazing 😔😔
@@kristinepantonilla2946 hi you can use a buttercup margarine and alaska condensed milk and you can add lard and vanilla extract its actually work...i always used this recipe of butter cream
Make sure you chilled overnight the condenced milk before you use
I think i have over beat the frosting, the water and the frosting separated, 😂soo i sift it many times and mixed it with the spatula😉 then only the frosting was better than earlier, however it was delicious😋
Glad i've found your channel. And thank you for the info. Im thinking to make cupcakes for my daugther's 6th birthday to give at school. And looking for the perfect frosting.
Happy birthday to you daughter vanessa! Thank you for watching!
Happy birthday!! Nice that I can take homemade stuff. If the parents only knew that there was half cup of lard in the frosting yikes!!
I made this tonight for some cupcakes. It is absolutely delicious !!! Very smooth and creamy, not too sweet at all. Will continue to use this, thank you so much for sharing! P.s. I couldn't taste the vegetable shortening at all👍🏼
ano po brand ng shortening po
it's all about moderation. anything is bad for you but with moderation it's all good
Already tried..wow..its perfect..thank you so much for you sharing.
Hi M&P..if i want to make cream cheese cake..when i should add the cream cheese on to the bowl? Thank you.
Well, I made it and was impressed with how easy and quick it was to make this condensed milk buttercream icing. With its consistency, I'm able to do anything as I would my regular buttercream icing. It was creamy and soft, and held up very well. The only thing that I did not like was the taste because of the shortening. I don't think it's the recipe, but the shortening that I used. I recently changed from my high dollar high ratio shortening to Great Value shortening. (Not Great Value's vegetable shortening). I really believe that it is this shortening because my first batch of my American buttercream icing was not good either. (I've been making my recipe of American buttercream icing for at least 3 years). I'm going to the store soon get some high dollar high ratio shortening, and will try the recipe again because I love how easy it was to prepare. Stay tuned...
Yes, there is quite a difference between high ratio shortening and regular shortening. It's expensive, but waaaay better. If you go on Amazon, you can buy it in larger quantities and it becomes much less expensive (if you make a lot of buttercream).
Is it stable in humidity??
Hi can it be used to pipe rose flowers using a teardrop tip?
Nicely done. I enjoyed the no chatter concept, just do it. Thank you.
Im gonna try it cuz i luv cond. Milk
Me too! I drink it out of the can. I'm not ashamed eithe.
Natasha Mitchell 0
@@ginasellers3207 me too lol I drizzle it on avocado also
It tastes like Swiss Butter Cream, but way more easier and quicker to make. I love it!!! Thanks for the video recipe;)
Cheryl is it good for icing cakes like the smb?
@@Sandraramirez-lw6oo yes, but I used it for my grandsons cupcakes.
Thank you!
Oh my....yum... chocolate cake with buttercream..
Prepper Gal
Hi girl
😳😳😳😳😳😝😍❤
I made the buttercream and it was amazing!!
Bland will use try part salted butter next time, but the texture is beautiful.
Taste way better than the sugar version. Great video
Simple & beautiful decoration. Thanks for sharing the recipe...
Ive been looking for a buttercream recipe that will suit the hot weather in our country and I hope this recipe will work. I will try this for my graduation cake.
Surely going to give this a try thank you so much.
To anyone who's asking about shortening substitutions: I've tried replacing the shortening with more butter and it turn out good. The taste doesn't change. It has a higher tendency to melt but if you keep it chilled by putting it in the fridge after a few minutes then you're good to go 😆
May i know how much more butter should be added as substitute for shortening? Thank you..can't wait to try it!😊
Katie Lunar i replaced the shortening entirely with butter 😊
This is a Russian buttercream recipe. Most Slavic countries have variations of this recipe.
I don't think russians use shortening.
Is the butter homemade or store bought. I can't imagine what using homemade would taste like. YUMMY
wendy b Yes, you can use homemade butter but be VERY careful about the water content if using homemade butter because it can really throw off your recipe.
Always use unsalted butter.
I always use unsalted butter from the store when baking or making buttercreams so I don't have to worry about extracting enough of the water/milk liquids (buttermilk.) I use a high quality butter for my recipes. Sometimes I use regular American butter and other times I use European butter like Kerrygold or Plugra. It depends on the final product of what I am baking.
I make homemade butter to serve with bread or dinner because I adore the pure, delightful taste.
European butters are just wonderful due to a higher fat content. They are more yellow in color than American butter with a richer taste.
European butters tend to be more soft and melt faster. They are fantastic in baking because they also contain less water. But, due to the deep gold color of the European butter, it can be difficult to achieve a desired color for tinting if you need to color your frosting.
I'm sure the lady in the video used store bought.
@@KD-kh1ic Hmmm Interesting. Would never have thought that. This is why I watch cooking and baking shows all the time on my computer. Thank you. This looks yummy.
PS Not that it is going to be MY homemade butter mind you. But Amish butter available in our area. Always believe that the better the product used the better your product.
I tried this recipe but i can taste the shortening, but i experimented this and IT IS REALLY STABLE!
kagagawa ko lng din now and yun nga po din napansin ko...lasang shortening kaya d ko po nagamit 😢
I've tried this and it is very delicious and stable too..thank you
okay, so i made it... and i will say that it tastes better and less sweet than the buttercream that has icing sugar. I did add the shortening but i wish i hadn't because the thought of it kinda grosses me out lol. However, i could not taste the shortening so thats good, plus the outcome of this recipe will definitely hold on a hot day! the buttercream turned out pretty stiff so its nice for piping. overall, i think that i just do not like homemade buttercream in general. Everything turned out exactly like in the video so thats awesome!
update: i added a like 4 tablespoons of whipped cream to try to get rid of the buttery taste and it turned out pretty good! a little sweeter for sure
Have you tried using this buttercream to pipe roses using teardrop tip?
I will just use all butter.
@@dianalascruces7461 let us know how the texture turns out, please!☺
Omg I have to try this. Mind blown 😋
Never used condensed milk before have to give it a try
Thank you! Wow what buttery goodness! Ty followed the recipe to the T and it's delicious
I cud hv known this buttercream recipe a long time!! My piping on my cupcakes cud have been perfect. Thank u for sharing!!
I think it would be fine for frosting, but not piping, leaving out the shortening.
Please I have a question. Can you use this as a frosting for wedding cake. And can you used this in a tropical climate
I have the same question!
Amazing, I've never seen this recipe in 10 years of doing cakes. 2 questions, can it be smoothed with Viva towels once chilled like with American buttercream? Also, will fondant cutouts stick and stay put? Can't wait to try this, you've got a new subscriber!
Khit po ba mainit stable p din ....
Blown away!
My sister and my niece birthday in July. I will try this recipe. Thank you so much 😊
My daughter as well!🧁👌🤗
Angela R 😊😊😊
Is this beautiful butterceam stable enough be used under fondant? Would be so much easier than the old buttercream which is quite sickly tasting.
Looks really good! I’m going to Make this. Thank you 😊
Hi please advise on what vegetable shortening to use. Thank you
I would say try using white vegetable fat called TREX its the best cos they dont put water in it.x
I will try this recepie at any cost.. 🥰
Different and delicious recipe