I was given a very similar recipe almost 50 years ago and I always just used milk, not milk and cream and it always turns out great. It has always been one of my favorite frostings--smoith and creamy without being too sweet. Adding the cream sounds awesome, though, and I think I will have to try it.
This recipe is so good its like a pudding on my cupcake and i love it because it can stand the heat specially here in the Philippines! Thanks you so much
I made this frosting and it came out so so good, It was unbelievably super stable and was Perfectly sweet, It was so light and airy and honestly it was very easy to make and as she said now I’m never making American buttercream frosting again even if I’m in a hurry I’ll be making ermine buttercream, even if I need 1 tablespoon of frosting! I will be honest and tell you that this was not as good as Swiss or Italian meringue buttercream that is much lighter and melt in mouth but for those of you who don’t eat eggs this is a great buttercream to make..
Thank you so much, Vatsal! Your comment made my day! And yes, I absolutely agree - for people who consume eggs, Swiss Meringue Buttercream is my absolute go-to one for its unbelievably light and silky smooth consistency! Thanks again!
This is Excellent! I made this recipe and used it to frost cupcakes. Could easily pipe them (I'm not a pro at all but this frosting made it so easy). And man is the taste YUMMY! The sweetness is subtle and complemented the cupcakes so well.
Wow great 👍 job. My family has been making this style of butter cream for years, I didn’t even know it was considered a butter cream But the only difference is we almost always used 🍋 or berries. I guess we made a Sudo lemon 🍋 curd of sort then at the VERY end added stiff stabilized whipped cream to fold in. This was more so a filling though but my aunt used it to ice cup cakes 🎂 too. I love it you make this to give ppl other options
This was like buttercream frosting in Philippines made from unsalted butter and condens milk then mix. So now i know how to make homemade condens milk thank you 😊
Thank you so much! I'm so delighted that you liked it! It's my go-to buttercream as I can use as little as just a tablespoon of sugar and it'll still be amazing! Thanks so much for your lovely comment 💗
Just tried this, and I don’t think I’ll ever want to use any other buttercream again! It is sooo creamy and tasty! Definitely not overly sweet. Its so tempting to just have spoonfuls lol thank you for sharing 😊
hahaha!!! Yay!!! I'm so absolutely delighted that you enjoyed this buttercream, Saniya! It's my absolute favourite one! Thanks for your lovely comment, made my day!
I live in a warm climate where regular butter cream or fresh cream doesn't remain stable at room temperature , I've been looking for a butter cream recipe that would be more stable in my climate , found yours very helpful . thanks a lot dear !
Hi Aysha, thank you so much for your lovely comment - I'm so SO glad you found the recipe helpful! 💗It's super humid where I live too and this buttercream never disappoints! 😁
OMG!! This has got to be their best recipe out here!!! This is just amazing and the texture wow speechless!!!! Any tips on how to fully whisk the flour ?? I’ve tried it twice now and I’m getting lots of flour pieces in mix. Thank you so much for sharing this!! Amazing!!!
nowzeca omg so I finally tried it again today. It did not work for me 😩😩 I don’t know what I’m doing wrong that is causing tons of flour lumps. I added about 1 tablespoon and half of milk and whisked it before adding it to milk mix. I’m doing something wrong to keep getting tons of flour lumps 😢
Just came across your channel today and now I can't stop binge watching. Lovely selection of recipes and beautifully presented. Great job. Keep up the good work.
Used this recipe for joining the two layers of cake. It was delicious. Everyone said that is was so tasty and not sickening sweet like other icing. Success!
Im so glad I came across this recipe bcoz I hate buttercream frosting too. And I simply love the recipes on your instagram page. Currently binge watching all your recipes here :)
Hi Suzan, I'm the very same with buttercream frosting! If it's too sweet, I simply won't be able to have it! 🤷🏽♀️ Thank you so very much!!! Your comment literally made my day! 💗Thanks for the support! xxx
Hi , this looks like a lovely recipe . I am gonna try this . Just a question, can i make this buttercream in advance and store it in fridge . If yes how do we reuse it .
Thnq so much for the video.. if at all I need to add other flavors like strawberry, peanut butter or Nutella....r?? Can we add it to the frosting?? If so when should be they added?? I mean at what stage?? Kindly advise please??
Hi Samina, here I am watching this yet again because you are so cute to watch! And yes, I made this and it's the best butter cream in terms of texture and taste....its got fantastic stability and the best taste ever! Just to let you know, I even reduced the sugar by 100g to cut down on sweetness
Rubina, your comment made my day! Thank you so much for your lovely warm feedback, it means so much to me! 💗And I'm so glad you liked the buttercream! I don't make any other kind of frosting anymore. The sweetness control is my favourite part about it! You can use as much or as little and it'll still give the same result! I hope you have a wonderful day! 💗
Omg finally I've found you 😩😩😩 dreams come true really Thank you so much for your great vedio 1- Can i use powder whipped cream instead heavy cream i mean like using Cream Shanti 2- if i made decoration with this cream will it be stable at room temperature for long time and keep it's shape ? 3 - is butter mandatory? 4 - can i use corn starch instead of flour?
Can we add this flour mixture to heavy cream and make stabilized whipped cream frosting? I am not fan of the buttery taste that we get. I am more of whipped cream frosting person. But whipped cream needs stabilizer. Don’t like to use gelatin. So was wondering if flour will stabilize it?
I'm so glad I came across this Buttercream Frosting recipe.......I'm not to kin on using so much icing sugar. This recipe is a must try and will definitely share on Instagram. Thanks
Amazing recipe! In India it's difficult to find double cream 1) can I use single cream instead of that? 2) can I use non dairy sweetened cream instead of double cream? Kindly reply ❤️❤️
Hi Anjana, you can completely omit the cream in this recipe and instead simply use milk so instead of 200 mls cream and 200 mls milk, you can use 400 mls milk. I will be posting an updated version of this recipe on my channel very soon! 💗
OMG I felt the same about American butter cream, Ive tried with a some tricks to try don’t taste that final super sweet flavor, but this frosting was the only way to don’t taste that anymore. I wonder if I can use this technique to make chocolate frosting?
Hey sameena I tried this recipe and it's turned out awesome it's texture taste are just yummmmm.. thank you so much for sharing this wonderful Recipe .. plz let me know how to store left over cream and what's the shelf life of this cream 🥰❤️
Hi Naziya! Thank you so so much! I'm so happy to hear that you liked the buttercream! It's my absolute favourite! You could store the leftover buttercream in an airtight container in a refrigerator for up to 4 days but before using it again, make sure that you bring it up to room temperature and whip it for 1 - 2minutes on medium high speed!
Which brand of butter do you use? Is the brand of butter important in getting a better taste and texture for frosting? Would be great if you could provide links from where you get them.:)
I need to let you know that I tried this yesterday, but I got brown burnt pieces in the cooked mixture so I had to throw it away. And I tried with a non stick pan and it turned out really good! Gonna whip it today with the butter, praying hopefully it will taste to my liking. How would you compare this to Swiss/Italian meringue buttercream? Is this close to the meringue based ones in terms of light?
Hi Sherly, I'm so sorry to hear that it caught at the bottom of the pan. May I ask if the second batch of your buttercream turned out alright? I'd say it's not as light as the Swiss / Italian meringue buttercream but the texture and consistency is super smooth and melt-in-your-mouth. What I love best about it is the fact that you could add absolutely no sugar to it and it'd still be the exact same in its texture / consistency - gives very good control on the sweetness! Hope this helps! Would love to know your experience with the buttercream💗
@@TheCupcakeConfession my second try went really well! I guess I just have to use a non stick pan to cook it 😊. I whipped it with great success and it really feels light, just like you said, not as fluffy as the meringue based. Oh really? I was wondering about the minimum sugar requirements to make this, since some buttercream recipe had minimums. I'll try this again later with maybe half or a third of your recipe. Thank you so much for sharing the recipe, it easy to do and taste very delicious! 💕
Hello sweetheart , I love all your recipes and thank you for sharing. I have a question. Do you have this frosting recipe , but with Cream Cheese? I just can’t stand the Cream Cheese buttercream with sugar powder. That is extremely SWEET 😝. Thank you love 💕. I already subscribed and gave you a like 👍🏼.
Hi Angela, Thanks a million for such a sweet comment! x I agree with you, I find the normal buttercreams too sweet too! I do have 2 cream cheese recipes on my channel. I've linked them below: ua-cam.com/video/-Gl0jX0_G6w/v-deo.html (This is the more recent one) ua-cam.com/video/Mw3pV4ox0AM/v-deo.html (This is the very first one) I hope you enjoy making the cream cheese frosting, would love to know your thoughts! x
Great video. So helpful. It's one of my fav bc and it's perfect with melted chocolate added. I like to cover my cakes with this particular bc. But I always find that it splits if left out too long in hot weather or goes rock hard if I put it in the fridge and when I bring the cake out to get back to room temp, it brings out a syrup. I don't know if anyone has experienced the same thing and can give me any advice.
Thank you so much for sharing this recipe. frosting that is too sweet makes me sick. I have a question, can I add some unsweeted cocoa powder to this recipe to make a chocolate flavor frosting? Thank you
Hi I made the frosting today and it was awesome.. I crumb coated the cake and kept the cake and frosting in my refrigerator.. and then I after a couple of hours, took the frosting out and beat it for 2 min.. the whole lot got curdled... I don’t know how to fix it now ! Can you kindly help me out.. 😭😭😭
Hello, thank you for this recipe. One question if it's not too much trouble...does this buttercream harden in the fridge? Before I make it I want to make sure I can do a crumb coat.
Hi Megan, it's no trouble at all, my apologies for the delay in getting back! Oh yes, it hardens in the fridge! I usually leave it in the fridge for about 3 - 4 hours or in the freezer for about 20 - 25 minutes and the final coating goes on super smoothly! I hope this helps! 💗
Hi!💜 Soo glad to find this recipe too! Actually I’ve tried without the cream and it tastes yummy! Can I ask you how could we use white chocolate in it? And what about the proportions? Thanks so much💫
Hi Marianella, thank you SO MUCH for your lovely comment! 💗Yes, I agree, I've made this frosting with just milk instead of milk and cream for many cupcake / cake recipes on this channel, and it turns out amazing every time! 😍That's actually a very good question - I've never attempted it myself so I'm not sure about the proportions but I'll be happy to work on it and post a variation video on how to make white chocolate buttercream within the next couple of weeks.
I sought out this frosting for the same reason as you. I don't like that Confectioners' (Icing) Sugar taste. The smoothness alone is worth the extra work.
Thank you for this recipe. I have seen comments where you said we can use only milk but I want to ask, does the cream give it a different taste or does it make it taste like whipped cream? And what would it taste like without the cream
I'm so glad you enjoyed the recipe. The cream adds a bit of richness to the frosting. It doesn't exactly change the taste but makes it creamier and more luxurious tasting. Without the cream, I always prefer to use full fat milk as it adds more richness as opposed to the low fat versions. You could use either variations - the one without the cream is for those who can't get access to heavy cream or don't have single cream on hand. Here in India, heavy cream is almost impossible to find. In both cases, there isn't much difference in the flavour as such. I hope this helps! 💗
I would love to try this buttercream for a cake but I need to smooth it out as a police officer sort of hat shape and pipe hair-like spikes at the back! I was wondering if this buttercream will set firm enough in the fridge so that I can touch it without it sticking to my fingers?
Hi Samina.. I used this in jar cakes and the taste was super hit but it did not hold consistency like whipped cream. Beated with electric beater. Consistency was as defined. Can u guide what must have went wrong? Weather temp. 37 degrees.
Hi Dhara, may I please ask if the pudding mix was thick enough and it had enough time to cool down completely? It should not feel even slightly warm to the touch. Also was the butter at room temperature? Everything needs to be cool (at room temp). This frosting usually works very well in hot weather too and doesn't melt or lose form even after 6 - 7 hours outdoors. Do let me know, I'm happy to help out! 💗
@@TheCupcakeConfession Hi sorry for delayed reply. Pudding mix was kept in fridge for some time. Everything was at room temp. May be less beating can result to loose form? I used electric beater.
Hi dear, can this sit under fondant and also kept in room temperature over night since after covering a cake with fondant some colours bleed if its refrigerated ?
Hi, I haven't tried it under fondant before so I'm not too sure about it , sorry! But the buttercream is super stable. That said, I wouldn't recommend leaving the buttercream at room temperature overnight - if the weather is too hot / humid, it might spoil. It does stay good at room temp for about 4 - 5hours though. Perhaps, you can try covering with fondant on the day the cake is needed and refrigerate the cake without the fondant until then?
hahah!! You'd love this one, it gives you so much control on how sweet you'd like it to be! It is extremely stable! I live in Bombay and it's humid throughout the year with temperatures reaching 40 degrees C in summers! It stays firm for nearly 4 - 5 hours at room temp and when refrigerated, it lasts about 3 - 4 days! Hope this helps! 💗
Hi Marianella, you can keep it in the refrigerator instead. It stays good for up to 4 - 5 days. Before using, you can just let it sit at room temperature for about an hour - 1.5 hours and use electric beaters for about 20 - 30 seconds to smooth it out again! I hope this helps!
I'm not entirely sure as I've never tried storing the frosting for very long before (over 5 - 6 days). How many days do you intend to freeze it for? You could try freezing it but please ensure it comes up to room temperature before using. Let me know how it works out! 💗
Hi Sara, Thank you so much!!! This is truly an amazing buttercream! You can definitely reduce it to suit your preference for sweetness, I've previously halved the amount of sugar and it works absolutely fine! So for this recipe, you could take 150 grams of caster sugar instead of 300 grams. Please do let me know if you have any further queries and I'll be happy to answer them for you! 💗
Can I ask, if the butter is whipped till very pale in colour prior to adding to the flour mixture, would the resulting butter cream be almost white in colour? Or would the recipe be compromised?
Hi Rubina, so sorry for the delayed reply! You don't need to beat the butter initially until very pale - just for about 1 minute until it smoothens out. As you add the room temp. boiled milk pudding to it, you would have to beat it on high speed for several minutes, so it does the job - the end result gives you a white coloured frosting. The yellow from the butter disappears. Hope this helps and if you have any more queries, please do let me know I'll be delighted to answer them for you!
The trick around that is to mix the flour and sugar together in your pot then whisk the milk in. I was always taught to never pour the flour in the milk mixture because of the potential for lumps.
This was the first buttercream frosting my mom taught me how to make 41 years ago. You are so right it is the BEST! Nice job!
This literally changed my life. No grain, no breaking, not overly sweet. THANK YOU!!!
I was given a very similar recipe almost 50 years ago and I always just used milk, not milk and cream and it always turns out great. It has always been one of my favorite frostings--smoith and creamy without being too sweet. Adding the cream sounds awesome, though, and I think I will have to try it.
This recipe is so good its like a pudding on my cupcake and i love it because it can stand the heat specially here in the Philippines! Thanks you so much
Yes it taste like pudding just invest on a good quality flour milk and butter
Ano ginamit mong cream? Kasi wala ako.mahanap na heavy cream dito
@@kareenascakeideas2034 hanapin mo ung cooking cream na emborg ang tatak
kdrondk angeles pwede kayang all purpose cream?
@@jengsamson6935 masyado po light un gamitan mo nalang sya ng nestle cream na nka lata
I lost this recipe years ago, and finally found it, am sooo happy thank You
Ah! I'm so delighted, thank you so much, Lucy! 🥰
Beautiful. I've successfully made this with cornstarch and almond milk. I beat the milk mixture first to prevent lumping. Yours came out beautiful!
Yay!!! I'm so delighted to hear that your frosting worked! LOVE the variation you made with cornstarch and almond milk! I'm going to try that! 💗
I made this frosting and it came out so so good, It was unbelievably super stable and was Perfectly sweet, It was so light and airy and honestly it was very easy to make and as she said now I’m never making American buttercream frosting again even if I’m in a hurry I’ll be making ermine buttercream, even if I need 1 tablespoon of frosting! I will be honest and tell you that this was not as good as Swiss or Italian meringue buttercream that is much lighter and melt in mouth but for those of you who don’t eat eggs this is a great buttercream to make..
Thank you so much, Vatsal! Your comment made my day! And yes, I absolutely agree - for people who consume eggs, Swiss Meringue Buttercream is my absolute go-to one for its unbelievably light and silky smooth consistency! Thanks again!
This is Excellent! I made this recipe and used it to frost cupcakes. Could easily pipe them (I'm not a pro at all but this frosting made it so easy). And man is the taste YUMMY! The sweetness is subtle and complemented the cupcakes so well.
how different does it taste from regular buttercream or swissmeringue buttercream?
@@anissadiraa5310 it's not as sweet or buttery as buttercream and has a hint of the cream cheese. Haven't tasted Swiss meringue so wouldn't know.
Wow great 👍 job. My family has been making this style of butter cream for years, I didn’t even know it was considered a butter cream But the only difference is we almost always used 🍋 or berries. I guess we made a Sudo lemon 🍋 curd of sort then at the VERY end added stiff stabilized whipped cream to fold in. This was more so a filling though but my aunt used it to ice cup cakes 🎂 too. I love it you make this to give ppl other options
DAVON D can u share your recipe!?..
This was like buttercream frosting in Philippines made from unsalted butter and condens milk then mix. So now i know how to make homemade condens milk thank you 😊
I have tried this and it it is great I love the fact that it's not so sweet, thanks for sharing!!
Thank you so much! I'm so delighted that you liked it! It's my go-to buttercream as I can use as little as just a tablespoon of sugar and it'll still be amazing! Thanks so much for your lovely comment 💗
Thanks for this!!!! My buttercream was always too sweet! Can't wait to try!
Just tried this, and I don’t think I’ll ever want to use any other buttercream again! It is sooo creamy and tasty! Definitely not overly sweet. Its so tempting to just have spoonfuls lol thank you for sharing 😊
hahaha!!! Yay!!! I'm so absolutely delighted that you enjoyed this buttercream, Saniya! It's my absolute favourite one! Thanks for your lovely comment, made my day!
I live in a warm climate where regular butter cream or fresh cream doesn't remain stable at room temperature , I've been looking for a butter cream recipe that would be more stable in my climate , found yours very helpful . thanks a lot dear !
Hi Aysha, thank you so much for your lovely comment - I'm so SO glad you found the recipe helpful! 💗It's super humid where I live too and this buttercream never disappoints! 😁
Thank you for sharing this recipe, like a lot of people I find the American buttercream far too sweet, so I can’t wait to give this a try! 😃
OMG!! This has got to be their best recipe out here!!! This is just amazing and the texture wow speechless!!!!
Any tips on how to fully whisk the flour ?? I’ve tried it twice now and I’m getting lots of flour pieces in mix.
Thank you so much for sharing this!! Amazing!!!
mix the flour with just a lil bit of milk, stir it until it's completely smooth (batter consistency) and then add it to the milk and cream mixture.
Thank you so much!! @nowzeca
@@priscillagarcia305, you're welcome. hope it works. :)
nowzeca omg so I finally tried it again today. It did not work for me 😩😩 I don’t know what I’m doing wrong that is causing tons of flour lumps. I added about 1 tablespoon and half of milk and whisked it before adding it to milk mix. I’m doing something wrong to keep getting tons of flour lumps 😢
Priscilla Garcia this just happened to me. I put a submersion blender to it and problem solved!
Just came across your channel today and now I can't stop binge watching. Lovely selection of recipes and beautifully presented. Great job. Keep up the good work.
Thank you SO MUCH!!! This truly means a lot to me!
Used this recipe for joining the two layers of cake. It was delicious. Everyone said that is was so tasty and not sickening sweet like other icing. Success!
Gina Thomas definitely is a nice change from the sweet American buttercream
Im so glad I came across this recipe bcoz I hate buttercream frosting too. And I simply love the recipes on your instagram page. Currently binge watching all your recipes here :)
Hi Suzan, I'm the very same with buttercream frosting! If it's too sweet, I simply won't be able to have it! 🤷🏽♀️ Thank you so very much!!! Your comment literally made my day! 💗Thanks for the support! xxx
It’s a nice change from the sweet American buttercream. 😋
Wow ! Samina, this is amazing. Can you please tell me how many medium cupcakes I can frost with this amount of buttercream?
Hi , this looks like a lovely recipe . I am gonna try this . Just a question, can i make this buttercream in advance and store it in fridge . If yes how do we reuse it .
Thnq so much for the video.. if at all I need to add other flavors like strawberry, peanut butter or Nutella....r?? Can we add it to the frosting?? If so when should be they added?? I mean at what stage?? Kindly advise please??
Thanks for sharing your recipe. I wish you all the best 💖
You are very sweet..I can't wait to try this cream..American butter cream is TOO sweet, so hope this one would be tasty.
Dear.. ur videos are great... can I use half veg shortening with butter or make it more stable and use for piping flowers too??? Kindly advise..
Hi I am in love with your recipes. The vanilla cupcakes is killer ❤️. Can this. Boiled milk frosting be used for cake decoration with cake stencil?
Hi Samina, here I am watching this yet again because you are so cute to watch! And yes, I made this and it's the best butter cream in terms of texture and taste....its got fantastic stability and the best taste ever! Just to let you know, I even reduced the sugar by 100g to cut down on sweetness
Rubina, your comment made my day! Thank you so much for your lovely warm feedback, it means so much to me! 💗And I'm so glad you liked the buttercream! I don't make any other kind of frosting anymore. The sweetness control is my favourite part about it! You can use as much or as little and it'll still give the same result! I hope you have a wonderful day! 💗
@@TheCupcakeConfession 💖💗
Can we use amul low fat cream that's readily available in market ? Or could you please suggest any brand for heavy whipping cream in India
Loved the way you explain everything, I will try this recipe for sure🌼🌼
Thank you so much!!! I was so happy when this frosting worked as I wanted something eggless!! I'm so glad you liked it! 💗
@@TheCupcakeConfession Hi! Does this frosting crust? If not can i make it a crusting bc by adding icing sugar to it?
Omg finally I've found you 😩😩😩 dreams come true really
Thank you so much for your great vedio
1- Can i use powder whipped cream instead heavy cream i mean like using Cream Shanti
2- if i made decoration with this cream will it be stable at room temperature for long time and keep it's shape ?
3 - is butter mandatory?
4 - can i use corn starch instead of flour?
Glad that i found eggless butter frostingg! Will try this n give an update
Can we add this flour mixture to heavy cream and make stabilized whipped cream frosting? I am not fan of the buttery taste that we get. I am more of whipped cream frosting person. But whipped cream needs stabilizer. Don’t like to use gelatin. So was wondering if flour will stabilize it?
I'm so glad I came across this Buttercream Frosting recipe.......I'm not to kin on using so much icing sugar. This recipe is a must try and will definitely share on Instagram. Thanks
Thank you so much! I agree, icing sugar in buttercream makes it so sweet! I hope you enjoy making it! 💗
Amazing recipe!
In India it's difficult to find double cream
1) can I use single cream instead of that?
2) can I use non dairy sweetened cream instead of double cream?
Kindly reply ❤️❤️
Hi Anjana, you can completely omit the cream in this recipe and instead simply use milk so instead of 200 mls cream and 200 mls milk, you can use 400 mls milk. I will be posting an updated version of this recipe on my channel very soon! 💗
@@TheCupcakeConfession yes please do provide an updated recipe of this one:)
@@TheCupcakeConfession Please post an individual recipe quickly.
OMG I felt the same about American butter cream, Ive tried with a some tricks to try don’t taste that final super sweet flavor, but this frosting was the only way to don’t taste that anymore. I wonder if I can use this technique to make chocolate frosting?
Hey !!tried this today and it was yummmm!!!thank u so much!!juts one question Mine was a lil runny ...can I reduce the amount of milk???
Finally a grt recipe.. this would be perfect for outdoor party compared whiiped cream right( im a fan of whipped cream but hate American buttercream)
Hey sameena I tried this recipe and it's turned out awesome it's texture taste are just yummmmm.. thank you so much for sharing this wonderful Recipe .. plz let me know how to store left over cream and what's the shelf life of this cream 🥰❤️
Hi Naziya! Thank you so so much! I'm so happy to hear that you liked the buttercream! It's my absolute favourite! You could store the leftover buttercream in an airtight container in a refrigerator for up to 4 days but before using it again, make sure that you bring it up to room temperature and whip it for 1 - 2minutes on medium high speed!
Hi .. awesome video & recipe !! Will definitely try it . Can I drape fondant on top of this frosting ? Tia
Hello. Does this frosting work well under fondant?
Which brand of butter do you use? Is the brand of butter important in getting a better taste and texture for frosting? Would be great if you could provide links from where you get them.:)
I completely agree. Iam not a fan of the traditional buttercream frosting at all!
Thank you for your wonderful channel!
Thank you so much!!!! 💗
Hi. Using this recipe, roughly how many cupcakes can I frost, maybe a single layer of rosette? Thank you
Hi, is this recipe good for pipping using Russian tips? Thanks!
Can I use this buttercream under fondant, so is this butteracream suitable for fondant?
Hi, what type of heavy cream would work? Amul Red pack of whipping cream?
I need to let you know that I tried this yesterday, but I got brown burnt pieces in the cooked mixture so I had to throw it away. And I tried with a non stick pan and it turned out really good! Gonna whip it today with the butter, praying hopefully it will taste to my liking. How would you compare this to Swiss/Italian meringue buttercream? Is this close to the meringue based ones in terms of light?
Hi Sherly, I'm so sorry to hear that it caught at the bottom of the pan. May I ask if the second batch of your buttercream turned out alright? I'd say it's not as light as the Swiss / Italian meringue buttercream but the texture and consistency is super smooth and melt-in-your-mouth. What I love best about it is the fact that you could add absolutely no sugar to it and it'd still be the exact same in its texture / consistency - gives very good control on the sweetness! Hope this helps! Would love to know your experience with the buttercream💗
@@TheCupcakeConfession my second try went really well! I guess I just have to use a non stick pan to cook it 😊. I whipped it with great success and it really feels light, just like you said, not as fluffy as the meringue based.
Oh really? I was wondering about the minimum sugar requirements to make this, since some buttercream recipe had minimums. I'll try this again later with maybe half or a third of your recipe. Thank you so much for sharing the recipe, it easy to do and taste very delicious! 💕
i fricking love you. other videos say just milk this makes it so much thickrr
hey! can we use soy based whipped cream? or 25% amul fresh cream?
Hello sweetheart , I love all your recipes and thank you for sharing.
I have a question.
Do you have this frosting recipe , but with Cream Cheese?
I just can’t stand the Cream Cheese buttercream with sugar powder. That is extremely SWEET 😝.
Thank you love 💕. I already subscribed and gave you a like 👍🏼.
Hi Angela, Thanks a million for such a sweet comment! x
I agree with you, I find the normal buttercreams too sweet too! I do have 2 cream cheese recipes on my channel. I've linked them below:
ua-cam.com/video/-Gl0jX0_G6w/v-deo.html (This is the more recent one)
ua-cam.com/video/Mw3pV4ox0AM/v-deo.html (This is the very first one)
I hope you enjoy making the cream cheese frosting, would love to know your thoughts! x
Hi, can I use this frosting under fondant? Also, can I replace cream and sugar with sweetened condensed milk?
Does adding more sugar change the consistency of the frosting and will it still be stable?
Hey can I use Rich's sweetned whipping cream in this recipe? Also will there be need to add castor sugar if I use already sweetned cream?
Same question....pls reply
This looks good and will def try it. Does this pipe well?
Hi Rubina, It is super firm and pipes very well!
@@TheCupcakeConfession thanks for the reply. Can't wait to make this!
Hi
Can i add melted whipcream instead of heavy cream ?
If i do, sugar has to be reduced? If yes then by how much ?
Great video. So helpful. It's one of my fav bc and it's perfect with melted chocolate added. I like to cover my cakes with this particular bc. But I always find that it splits if left out too long in hot weather or goes rock hard if I put it in the fridge and when I bring the cake out to get back to room temp, it brings out a syrup. I don't know if anyone has experienced the same thing and can give me any advice.
it happened to me too, then once it was room temp i whipped it up in the mixer and it became smooth again.
my first time hearing abt this buttercream, cant wait to try it 😊
Hi there lovely video Thankyou 🙂I have a question do I have to put the heavy cream or can I just use two cups of milk?
Needs to be heavy cream
Thank you so much for sharing this recipe. frosting that is too sweet makes me sick. I have a question, can I add some unsweeted cocoa powder to this recipe to make a chocolate flavor frosting? Thank you
Hi Angela, I am the very same! I feel sick when desserts are cloyingly sweet! Yes you absolutely can!
Which brands heavy cream you have used here? I think it's not available in India
Me gusta mucho la receta, es muy util, mi pregunta es si se puede hacer de chicolate, muchas gracias
Thank you for sharing this. I was looking for a different buttercream recipe as well. Also, you have a beautiful voice. 😋
Can I add blueberry raspberry compote in this frosting and frost my cupcakes?
Very good recipe 👍
Can you freeze the leftover?
You need more subscribers. I am doing what ever I can for that. Love your ebook too
Hi I made the frosting today and it was awesome.. I crumb coated the cake and kept the cake and frosting in my refrigerator.. and then I after a couple of hours, took the frosting out and beat it for 2 min.. the whole lot got curdled... I don’t know how to fix it now ! Can you kindly help me out.. 😭😭😭
Hi I would like to know if we can store this buttercream for weeks together please let me know 😊
Hello, thank you for this recipe. One question if it's not too much trouble...does this buttercream harden in the fridge? Before I make it I want to make sure I can do a crumb coat.
Hi Megan, it's no trouble at all, my apologies for the delay in getting back! Oh yes, it hardens in the fridge! I usually leave it in the fridge for about 3 - 4 hours or in the freezer for about 20 - 25 minutes and the final coating goes on super smoothly! I hope this helps! 💗
@@TheCupcakeConfession Thank's so much for your reply. I am going to go ahead and give this recipe a try. :)
How would you flavour this? Great recipe, thanks for sharing :)
I am wondering the same.
I think adding any essence should help
Hey... Can I add 250 ml cream n reduce the milk quantity
Looks delicious!!!😋😋😋
Hi, can we use fresh cream ( with 25% milk fat) in place of heavy whipping cream? Because fresh cream is more accessible in Indian market.
Hi Arpan, yes absolutely! You can use fresh cream too!
Hi!💜 Soo glad to find this recipe too! Actually I’ve tried without the cream and it tastes yummy! Can I ask you how could we use white chocolate in it? And what about the proportions? Thanks so much💫
Hi Marianella, thank you SO MUCH for your lovely comment! 💗Yes, I agree, I've made this frosting with just milk instead of milk and cream for many cupcake / cake recipes on this channel, and it turns out amazing every time! 😍That's actually a very good question - I've never attempted it myself so I'm not sure about the proportions but I'll be happy to work on it and post a variation video on how to make white chocolate buttercream within the next couple of weeks.
The Cupcake Confession 😊great! Thank you so much!💜
@@TheCupcakeConfession hey in that case do we use 400 ml of milk or 200 ml of milk only
Hi.. if we use chefmaster colour then it will work and can be easily piped also on cupcakes na?
Hi Kritika, yes absolutely! Since Chefmaster is gel-based it will work perfectly well and you'll be able to pipe it as well! 💗
Approximate conversions:
1/2 c. flour,
1 c. milk,
1 c. heavy cream,
1 1/3 c. sugar,
1 1/3 c. salted butter.
6 tablespoons of flour is not half a cup of flour its 1/4 cup +2 tablespoons
So, so good. I use a little more vanilla and about a half tesp. almond flavoring.
Which cream to be used ??
Fresh cream or heavy cream ??
Hey can we use amul fresh cream instead of whipping cream???
Hiii thanks for the recipe dear... Just a question.. Won't it taste a lil floury...
Hi Swati, no it won't, after it gets cooked for 3 minutes, the raw floury taste disappears! 😍
I sought out this frosting for the same reason as you. I don't like that Confectioners' (Icing) Sugar taste. The smoothness alone is worth the extra work.
Is this cream good for making piping cream flowers?
Thank you for this recipe. I have seen comments where you said we can use only milk but I want to ask, does the cream give it a different taste or does it make it taste like whipped cream? And what would it taste like without the cream
I'm so glad you enjoyed the recipe. The cream adds a bit of richness to the frosting. It doesn't exactly change the taste but makes it creamier and more luxurious tasting. Without the cream, I always prefer to use full fat milk as it adds more richness as opposed to the low fat versions. You could use either variations - the one without the cream is for those who can't get access to heavy cream or don't have single cream on hand. Here in India, heavy cream is almost impossible to find. In both cases, there isn't much difference in the flavour as such. I hope this helps! 💗
@@TheCupcakeConfession then we should simply eliminating heavy cream and use full fat.milk?
Will all purpose cream work?
I would love to try this buttercream for a cake but I need to smooth it out as a police officer sort of hat shape and pipe hair-like spikes at the back! I was wondering if this buttercream will set firm enough in the fridge so that I can touch it without it sticking to my fingers?
Is this frosting eggless people’s Swiss meringue frosting? 😍
Thanks for sharing your recipe pls can I use unsalted butter instead of the salted butter
Use unsalted butter nd add half a teaspoon of salt. That's what I'd do
Super Delectable ❤️👍
Can we use condensed milk instead milk and sugar
Hi Samina.. I used this in jar cakes and the taste was super hit but it did not hold consistency like whipped cream. Beated with electric beater. Consistency was as defined. Can u guide what must have went wrong? Weather temp. 37 degrees.
Hi Dhara, may I please ask if the pudding mix was thick enough and it had enough time to cool down completely? It should not feel even slightly warm to the touch. Also was the butter at room temperature? Everything needs to be cool (at room temp). This frosting usually works very well in hot weather too and doesn't melt or lose form even after 6 - 7 hours outdoors. Do let me know, I'm happy to help out! 💗
@@TheCupcakeConfession Hi sorry for delayed reply. Pudding mix was kept in fridge for some time. Everything was at room temp. May be less beating can result to loose form? I used electric beater.
Hiii, will this quantity suffice for 2 kg cake?
Hi dear, can this sit under fondant and also kept in room temperature over night since after covering a cake with fondant some colours bleed if its refrigerated ?
Hi, I haven't tried it under fondant before so I'm not too sure about it , sorry! But the buttercream is super stable. That said, I wouldn't recommend leaving the buttercream at room temperature overnight - if the weather is too hot / humid, it might spoil. It does stay good at room temp for about 4 - 5hours though. Perhaps, you can try covering with fondant on the day the cake is needed and refrigerate the cake without the fondant until then?
Hello. I'm intrigued by this. I'm also a baker that doesn't like American buttercream 😂 how does is hold on hot temperature?
hahah!! You'd love this one, it gives you so much control on how sweet you'd like it to be! It is extremely stable! I live in Bombay and it's humid throughout the year with temperatures reaching 40 degrees C in summers! It stays firm for nearly 4 - 5 hours at room temp and when refrigerated, it lasts about 3 - 4 days! Hope this helps! 💗
Hi Samina! Can I store this boiled milk buttercream in the freezer? And for how long?🙏🏼
Hi Marianella, you can keep it in the refrigerator instead. It stays good for up to 4 - 5 days. Before using, you can just let it sit at room temperature for about an hour - 1.5 hours and use electric beaters for about 20 - 30 seconds to smooth it out again! I hope this helps!
OMG! So I can’t store it in the freezer at all😱 I’m gonna have to use all of it and I made a bunch!😖
I'm not entirely sure as I've never tried storing the frosting for very long before (over 5 - 6 days). How many days do you intend to freeze it for? You could try freezing it but please ensure it comes up to room temperature before using. Let me know how it works out! 💗
please help can i use only milk . in my country we don't have heavy cream
Is it okay if I use non dairy whipping cream? Cos dairy one is rarely available
Hi pls share your Instagram id and pls pls reply to my query 👆🏻
This is the recipe that I was looking for😍
Can I reduce the amount of sugar and If yes how much ?
Hi Sara,
Thank you so much!!! This is truly an amazing buttercream! You can definitely reduce it to suit your preference for sweetness, I've previously halved the amount of sugar and it works absolutely fine! So for this recipe, you could take 150 grams of caster sugar instead of 300 grams. Please do let me know if you have any further queries and I'll be happy to answer them for you! 💗
Can I ask, if the butter is whipped till very pale in colour prior to adding to the flour mixture, would the resulting butter cream be almost white in colour? Or would the recipe be compromised?
Cream will be pale white.but if you prefer pure white then add very little purple color and it will neutralize pale white into totally white.
Hi Rubina, so sorry for the delayed reply! You don't need to beat the butter initially until very pale - just for about 1 minute until it smoothens out. As you add the room temp. boiled milk pudding to it, you would have to beat it on high speed for several minutes, so it does the job - the end result gives you a white coloured frosting. The yellow from the butter disappears. Hope this helps and if you have any more queries, please do let me know I'll be delighted to answer them for you!
The Cupcake Confession is it good under fondant pls
Can I use margarine instead of butter?
Hi, I feel the addition of 6 tbsp of flour was too much. Mine became lumpy too quickly before the flour could cook enough. I had to strain the mixture
The trick around that is to mix the flour and sugar together in your pot then whisk the milk in. I was always taught to never pour the flour in the milk mixture because of the potential for lumps.
Woww ..So nice
Can icing sugar or powdered sugar be used instead of castor sugar?