Thanks for sharing this video. If it wasn’t for the grainy texture and overly sweet taste of ABC, it’s an easy buttercream to make. I came across a couple of you tubers who make no grit ABC boiling the powder sugar in water. You should try it, it’s actually good😊
Wow, Ashley, your channel has grown SO much since I tuned in last, a few months ago! I knew you would blow up, your videos are spectacular! I saw the video where Satin Ice sent you a package and you used the modeling chocolate to make the fish cake. I ended up going to Michael's and buying 3 containers of the Satin Ice modeling chocolate! Unfortunately, they only had bright white and not ivory but I'm glad they had what they did, 'cause I bought them all. I plan to use it like you did, but on a star wars theme cake! Wish me luck! And I'm so proud of you and your channel, CONGRATS!👏🙌🎉🥰🤍
Excellent tips. I prefer meringue based buttercreams because they don't feel so heavy or sweet. But summers here are extremely hot, so make American with half butter/shortening then... or if I'm just "whipping up" a quick cake. Our butters are very yellow, so only last week I tried adding the purple. Will add with toothpick next time 🤣 Thanks for sharing. Always a joy to watch 🤩
I'm so happy you did this, because I can't find meringue powder or pasteurized eggs where I am, so American Buttercream is what I use. Also, my family likes the taste more.
Yay!! I’m so happy you made this video since just yesterday I saw the other comparison video and I could definitely tell the American bc could’ve been way better
This was great! When I make non-vegan buttercream, I also agree that butter is a better taste! However I make a lot of vegan buttercream and I find half vegan butter and half shortening does the trick. Vegan butter is more oily I find than regular butter. 🤷🏻♀️
Greetings from Maine! Great video Ashley. You've redeemed our beloved ABC, lol! Like anything, it's a matter of preference, and all have their pros and cons. I shared my recipe with you in the last video, so now I'll try yours. I've never made it with water, only cream, but I'm going to give it a try. Keep up the great work. I've genuinely looked forward to your videos. :)
@@SweetDreamsBakeShoppe Actually, that would make a great video. I certainly wouldn't be offended by anyone who doesn't care for it. Goodness, we all have different palates. Just like raisins or nuts or any food preferences, but it would be fun to see how many ways icings are made. :)
Love your videos. I learn something every time I see them. Thank you so much for sharing your expertise and techniques to make this great butter cream receipe.🌿🌹🌿
Great video ! So you don’t add any flavouring like vanilla? Does this buttercream crust, and if so is that what you mean by grainy? Sorry so many questions.
I do add in flavouring as well. It does crust up (all American buttercreams will), but there is a difference between crusting and grainy. The graininess I'm referring to is when you bite into the buttercream it has a slight sandy texture, but it's not unpleasant--not to me at least! Hope that helps :)
Another question, perhaps obvious... If I don't love the grainyness of the American Buttercream what would you use to balance it out? I don't do fondant, I was thinking of using candy and whipped cream decorations for the different textures, but maybe there is something better?
Hmmm...Whipped cream decor is definitely a yummy and smooth option, but it doesn't keep as well. A viewer was telling me about boiling the sugar with the water to eliminate some of that grainy texture! I had never heard of this, but maybe there's a tutorial on UA-cam somewhere..it seems like this would work :)
Heyy, thanks for this one!! Also - just a question- (i live in India,and we don't find super finely powdered sugar here,tried making it at home too but) whenever i make buttercream-it turns out grainy, any tips?
Heat up your buttercream slightly!! Re whip and then it gets more intense. Plus it depends on the colourant you use. There’s a lot more stronger formulas out there now that are no taste 💕🥰
Hi the Sugar Geek does this method look up her UA-cam and I think the title is my easy buttercream recipe. So many people love that recipe. I would love to get Ashley’s take on this version.
What recipe do you use? I’m in humidity to and new to this! Ingredients are expensive so I don’t want to waste making this if it won’t work in humidity? Mind sharing your recipe?
Whenever I make buttercream I end up with a very buttery flavour to my Buttercream or it is too sweet for my taste buds. Can you help me with how to remove the buttery flavour of the buttercream
Whenever I make buttercream with room temperature butter the butter starts to melt .....I can't figure out why tht happens Also I live in a hot country could it be because of tht
Try only taking the butter only like 10-15 minutes before you use it or whatever amount of time you need before So that it is slightly under room temperature but is still plyable
You can reduce the amount of sugar, but it will have a more buttery taste. I also like to opt for flavours that balance out sweetness like adding espresso powder or tea flavours
Madam, this video is what you are supposed to be doing. Let me explain... Your oratoracle ability is top-notch, which is spiritual. Out of a 1 to 10, you rate at a 7.933; myself, I'm lower, even with the anointing I have, I'm not as good as you. You're a designated baker, too, which is why you are walking in the steps God [Jehovah] has ordered for you when you were conceived. You have two spiritual gifts of the nine listed in the Holy Bible: Discerning of spirits & the gift of wisdom.
Thanks for sharing this video. If it wasn’t for the grainy texture and overly sweet taste of ABC, it’s an easy buttercream to make. I came across a couple of you tubers who make no grit ABC boiling the powder sugar in water. You should try it, it’s actually good😊
Oooo that’s a good idea
I came here to say the same thing 🙂 The difference is amazing
Please share
So the boil water and pour it over the powdered sugar to turn it to a paste? I
@@merimebardhi5129 yes but it won't be thick paste, still a bit runny.
Wow, Ashley, your channel has grown SO much since I tuned in last, a few months ago! I knew you would blow up, your videos are spectacular! I saw the video where Satin Ice sent you a package and you used the modeling chocolate to make the fish cake. I ended up going to Michael's and buying 3 containers of the Satin Ice modeling chocolate! Unfortunately, they only had bright white and not ivory but I'm glad they had what they did, 'cause I bought them all. I plan to use it like you did, but on a star wars theme cake! Wish me luck! And I'm so proud of you and your channel, CONGRATS!👏🙌🎉🥰🤍
The bright white will do well too!! So versatile. Also--THANK YOU SO MUCH! There's been so much growth!
Excellent tips. I prefer meringue based buttercreams because they don't feel so heavy or sweet. But summers here are extremely hot, so make American with half butter/shortening then... or if I'm just "whipping up" a quick cake. Our butters are very yellow, so only last week I tried adding the purple. Will add with toothpick next time 🤣 Thanks for sharing. Always a joy to watch 🤩
Thanks so much again for your always thoughtful comments :)
Thanks for the colouring tip. Really helped me a lot.
I really like how you explain things. Good stuff!
🥰💕🍰 thank you!
Yes to American Buttercream💜💜. Out of interest have you ever made Russian buttercream (condensed milk based)?
I have! It was a dulce de leche one. Very very buttery!!
Just admit it, you did this for me 😂😂🤣
Always 😉
I'm so happy you did this, because I can't find meringue powder or pasteurized eggs where I am, so American Buttercream is what I use. Also, my family likes the taste more.
You are so welcome! I'm glad I finally did this recipe over again!
WOW! OMG! so beautiful cakes decoration 😍 i hope i can practice your technique of decoration some cakes in my own kitchen😍😍
Yay!! I’m so happy you made this video since just yesterday I saw the other comparison video and I could definitely tell the American bc could’ve been way better
Yes!! Hope you enjoyed it :)
This was great! When I make non-vegan buttercream, I also agree that butter is a better taste! However I make a lot of vegan buttercream and I find half vegan butter and half shortening does the trick. Vegan butter is more oily I find than regular butter. 🤷🏻♀️
Greetings from Maine! Great video Ashley. You've redeemed our beloved ABC, lol! Like anything, it's a matter of preference, and all have their pros and cons. I shared my recipe with you in the last video, so now I'll try yours. I've never made it with water, only cream, but I'm going to give it a try. Keep up the great work. I've genuinely looked forward to your videos. :)
Yes! I still need to try your recipe. I think I will start working my way through various buttercream recipes on the channel. 🥰🥰
@@SweetDreamsBakeShoppe Actually, that would make a great video. I certainly wouldn't be offended by anyone who doesn't care for it. Goodness, we all have different palates. Just like raisins or nuts or any food preferences, but it would be fun to see how many ways icings are made. :)
Love your videos. I learn something every time I see them. Thank you so much for sharing your expertise and techniques to make this great butter cream receipe.🌿🌹🌿
Thank you so much 🥰💕
Great video, thank you. Always love your advice!!
You are so welcome, Tess!!
It was worth it watching you.
Thankyou for this video
You are so welcome!
Thank you for the video very helpful. But with your recipe do I have to put that much sugar or can I put less cause that’s a lot of sugar lol
You can! You’ll just get a bit more of a buttery taste.
Great video ! So you don’t add any flavouring like vanilla? Does this buttercream crust, and if so is that what you mean by grainy? Sorry so many questions.
I do add in flavouring as well. It does crust up (all American buttercreams will), but there is a difference between crusting and grainy. The graininess I'm referring to is when you bite into the buttercream it has a slight sandy texture, but it's not unpleasant--not to me at least! Hope that helps :)
Thank you!
@@SweetDreamsBakeShoppe how much vanilla do you add?
Another question, perhaps obvious... If I don't love the grainyness of the American Buttercream what would you use to balance it out? I don't do fondant, I was thinking of using candy and whipped cream decorations for the different textures, but maybe there is something better?
Hmmm...Whipped cream decor is definitely a yummy and smooth option, but it doesn't keep as well. A viewer was telling me about boiling the sugar with the water to eliminate some of that grainy texture! I had never heard of this, but maybe there's a tutorial on UA-cam somewhere..it seems like this would work :)
My favorite buttercream 😊
My friend swears by exclusively using ABC!!
@@SweetDreamsBakeShoppe Yes 🙌🏽! I’m definitely with your friend.
Do you think decorated and loaded brownie/blondie slabs are the next big thing in baking?
I really appreciate your work 😘
Thanks so much!!
Heyy, thanks for this one!! Also - just a question- (i live in India,and we don't find super finely powdered sugar here,tried making it at home too but) whenever i make buttercream-it turns out grainy, any tips?
Definitely put it through a fine mesh sieve!!
You can also run it through a blender in small amounts if you have one. :)
@@SweetDreamsBakeShoppe yup thankss❤❤
@@teresabrockett7525 Thanks, will try it out❤✨
Is this possible with a hand mixer?
Love this video thank you so much I did have 1 question how do I get real red icing what would you suggest please
Heat up your buttercream slightly!! Re whip and then it gets more intense. Plus it depends on the colourant you use. There’s a lot more stronger formulas out there now that are no taste 💕🥰
That was awesome....
So glad you enjoyed it!
Thank you for this amazing recipe
You’re so welcome, Juliette!
How many cupcakes will this recipe do?
Can margarine be used if there is dairy allergy?
Thank you for sharing
Can you use pasteurized egg whites for meringue buttercream as an alternative for boiling the egg whites?
So that you can use the French method instead of Italian or Swiss?
@@SweetDreamsBakeShoppe I can use pasturized for French meringue
Hi the Sugar Geek does this method look up her UA-cam and I think the title is my easy buttercream recipe. So many people love that recipe. I would love to get Ashley’s take on this version.
HEYYY THIS IS AMAZING!
Glad you enjoyed it! 🥰
Do you have a recipe for Italian buttercream.
Yes, I have a few different videos on it!
How much vanilla do you add?
Hi! I do cakes too. I use the American Buttercream but mine has high fat shortening in it due to living in high humidity.
How do you feel about the taste?
What recipe do you use? I’m in humidity to and new to this! Ingredients are expensive so I don’t want to waste making this if it won’t work in humidity? Mind sharing your recipe?
Any recommendations for high humidity area?
The fridge is your best friend! You might need to up your icing sugar content
Whenever I make buttercream I end up with a very buttery flavour to my Buttercream or it is too sweet for my taste buds. Can you help me with how to remove the buttery flavour of the buttercream
Perhaps use shortening instead? Or I always recommend meringue based buttercreams as they are less sweet
Can I use margarine to make this?
I recommend against it if you want the same type of texture, but if you're wanting to avoid the use of butter it's doable!
Idk if I did it wrong but mine just tastes like pure butter 😭 idk how to make it taste better
Whenever I make buttercream with room temperature butter the butter starts to melt .....I can't figure out why tht happens
Also I live in a hot country could it be because of tht
Try only taking the butter only like 10-15 minutes before you use it or whatever amount of time you need before So that it is slightly under room temperature but is still plyable
Yes, I agree with this!
Was the water in room temperature or cold water?
I would say room temp, but it won’t make too much of a difference if it’s cold 🥰
@@SweetDreamsBakeShoppe thank you ❤️
what's the cake size can be covered this buttercream
It depends! Usually I can cover an 8 inch cleanly with this amount, but it all depends what design you’re doing
Omg
I was wating for this video right since you started saying that you’re going to make this video soon.
Thanks a ton ❤️❤️
You are so welcome, Sheema!!
How much buttercream does it make ?
Ooo ummm I don’t know the exact measurement, but about a classic kitchen aid bowl 3/4 full
What brand of foodcolour is that?
This one is Chefmaster!
Where do you buy that icing sugar
Just at the grocery store...I think it may be a Canadian brand!
Yes...I'm also in Canada
How can I make buttercream be not too sweet?
You can reduce the amount of sugar, but it will have a more buttery taste. I also like to opt for flavours that balance out sweetness like adding espresso powder or tea flavours
@@SweetDreamsBakeShoppe Thank you!
If you whip the butter for about 15min before adding the sugar it gets lighter in color and eventually becomes white. No food coloring needed😊
Mine never does! I think it's the type of butter I use...
Madam, this video is what you are supposed to be doing. Let me explain... Your oratoracle ability is top-notch, which is spiritual. Out of a 1 to 10, you rate at a 7.933; myself, I'm lower, even with the anointing I have, I'm not as good as you. You're a designated baker, too, which is why you are walking in the steps God [Jehovah] has ordered for you when you were conceived. You have two spiritual gifts of the nine listed in the Holy Bible: Discerning of spirits & the gift of wisdom.
Hiiiiii
🥰💕