Yes, the cake can be frozen and it will not go flaky or split if you thaw it correctly. If I freeze a cake, I first put it in the fridge for two hours and then freeze it. To thaw it, I take it out from the freezer and put it in the fridge for 8 hours. Then take it out and keep it in the counter for an hour or two depending on how warm your kitchen is. 💖
Wow, this looks DELICIOUS! Got to try this one!
Damn the best buttercream I have ever made. Tysm😊😊😊❤❤❤❤
Thanks for sharing. Looks good and stable. Trying it right away.
Thank you for watching ❤️
Bonjour, Ce tuto très bien expliqué. On voit bien quelle texture on doit obtenir. Un grand merci à vous. 👏❤️🤍💜💕😘😘
Thank you so much for your support 💗
nice upload~ have a nice day😋😋😋💕💕💕
Thank you very much
You are welcome and thank you for you support 🩷
Russian buttercream has fewer ingredients than German buttercream, but both textures are similar . If I'm not wrong. 🥰🙏.
Hi, what is the ratio between pastry cream Ang butter?
Can I pipe flowers with this buttercream, and also how stable is it outside of the fridge? Thanks in advance! 😊
You can pipe flowers with German buttercream but it is definitely not as stable as Korean buttercream or Swiss buttercream. 💖
Thank you so much for your answer!😊
And what about stability outside of the fridge? Can I leave it for 3-4 hours for example and still be ok?
I would use unsalted butter
Yes, you can definitely use unsalted butter. I like using salted butter 💗
can the cake with this German buttercream be frozen? does it split/ go flakey? how to thaw it? thanks
Yes, the cake can be frozen and it will not go flaky or split if you thaw it correctly. If I freeze a cake, I first put it in the fridge for two hours and then freeze it. To thaw it, I take it out from the freezer and put it in the fridge for 8 hours. Then take it out and keep it in the counter for an hour or two depending on how warm your kitchen is. 💖
This looks similar to ermine buttercream, but instead of milk roux, you used custard cream.
Agar butter cream liquid ho jae to kya karu? Plz reply
You can put the buttercream back in the fridge for 30 minutes and then re-whip it.
Add a pinpoint of purple food coloring to make it bright white. Just a teensy tiny tiniest amount of purple. You're welcome.
Thank you for your comment 💗
That's look very yummy 🥵
Thank you so much 💗
Very good recipe..but the black gloves...so sinister...it's like baking with Jeffrey Dahmer...lol
Thanks 💗 Gloves are hygienic to use when handling food for customers. Hence why the black gloves. 💗
Way too long a video. Could have been better. Recipe great.
Russian buttercream has fewer ingredients than German buttercream, but both textures are similar . If I'm not wrong. 🥰🙏.