I know this is late but... If you really want white you should add a tiny amount of violet gel colouring. About the tip of a toothpick or less depending on the amount of buttercream you have. Yellow & purple are opposites on the colour wheel so they cancel each other out 😀
INGREDIENTS ▢1 tbsp vanilla 15mL ▢1 lb confectioner's sugar 454g ▢1 cup unsalted butter 225g, room temperature ▢3 tbsp heavy whipping cream 45mL ▢1/2 tsp salt Instructions Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed. Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process. Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency. Notes: Sift your powdered sugar to avoid clogging piping tips. Scrape the bowl down; to help ensure even consistency throughout. You can use almost anything to flavor buttercream, fruit juice, coffee, orange blossom or rose water, melted chocolate, or Oreos! If your buttercream has been sitting for a while or was chilled and brought back to room temperature it's always a good idea to give it a quick whip to restore it's consistency. If you're looking for a very spreadable and very smooth icing, you can add the full amount of cream in (and maybe even a bit more). Nutrition Serving: 1batch | Calories: 3583kcal | Carbohydrates: 455g | Protein: 2g | Fat: 200g
I've used this recipe 4 times now! I get amazing piping results! The taste is perfect and I get so many compliments on it. I've also tried your chocolate buttercream recipe and it was a hit! Thank you for sharing such a great recipe! Absolutely delicious!
182 comments and 99% just chit chat and never try the recipe so those of us who want to know about the consistency. Etc can learn something. Thanks chit chatters for the no help. Well I TRIED IT and it was silky, sweet with no grit. My vanilla was pure but not the best brand. So ill fix that. But i loved the recipe and its a keeper. Im not even a vanilla lover so that says it all. Thanks!!
I just tried to make this recipe and I have successfully executed it. It looks beautiful when you pipe it. But.. I just wanna warn non Americans like me that this is extremely sweet for our taste. Just one little try and sugar levels goes high in your blood. Tastes insanely sweet. His swiss buttercream recipe is much much better for us. :)
I agree, I would love to watch his baking show on the Food Network instead of e.g. the show called The kitchen (I guess) where they show us how to make sandwiches for christmas and shit..😑
Thank you so much for your thorough explanations. I've been trying to follow at least 3 other tutorials over the last three years ('cause I make one yearly cake), and only by following yours, I've finally pulled up a perfect Italian buttercream. You've solved my doubts and fears about the consistency drop when adding the butter, how to wake the batter when it has sat in the fridge, and the right way to check if the syrup was ready. Then, indirectly, you've made my daughter-in-law the happiest child ever with her flowery buttercream decorated cake. My wallet is even more pleased because I didn't have to buy such an expensive cake at the local bakery. I'm grateful at so many levels :) Cheers!
i'm so conflicted as to what buttercream i should use whenever i do! i'd love to see a video on that, maybe about what the different buttercreams are best for and what their advantages and disadvantages are
"Do I have butter on my nose?" Crash, test pattern. Hilarious! I like it when people can laugh at themselves, it shows good character. And a fun recipe! Thanks!
Just made this buttercream. My 6 year old daughter said this recipe is her favorite because she can easily pipe roses on the cupcakes. Thank you for this recipe. I love watching your videos!
I’ve made this twice now for cupcakes. I use Costco’s pure vanilla extract. This recipe is so delicious and easy. Never buying store frosting again! 😋😋😋
I made buttercream frosting but it’s a small batch, so I make anther one because I need to do some decorations. The weather in Los Angeles is warm, the cold water has gone. Another issue that I had to solve. My frosting was very soft, I added more powdered sugar and was much better. Decorating cakes is a very work. Thanks Mr John Canelli por your patient teaching us. God bless you.
Again, I love the way you teach. Being new to baking, I want to learn the "why" of ingredients, not just the recipe. How do they go together, what flavor do they give, what are the errors that can be made...you seem to answer the questions completely!
Whenever I see a notification from your channel it brings a smile to my face. I love watching your videos and trying it out too. Love you John and thank you for sharing all these videos. May God bless you dear.
Just finished making the most wonderful buttercream for 4 cakes!!,!(3 separate bdays and a funeral) over the July 4 week. Buttercream is so simple with just three ingredients in the back of every powdered sugar bag. But it’s all these details the preppy kitchen offers that makes it go from plain buttercream to superb buttercream. “Low and slow” is my new motto. I actually washed the dishes and swept and mop the kitchen floor while the mixer was slowly making my perfect icing.
Before vanilla beans became sky high in price I bought a bulk bunch of high quality beans and a large bottle of Everclear (which I think is illegal in CA). I split the beans, put them all in the bottle and put the bottle in my spice cabinet. I shook the bottle every time I used a spice so it was combined regularly. This has been soaking and sitting since early 2010 and the liquid is darker than I drink my coffee and smells like heaven. I have a huge bottle of high quality vanilla that cost so very little. When the beans come back down in price do try this. It only takes a few months to get a usable vanilla and it only gets better with age.
@@bigrivtodagled8210 we should find an alternative or use the artificial vanilla since i've heard you can't tell the difference when something is baked to a high temp.
I tried this today but tweaked it a bit since I lacked ingredients but needed frosting asap.. I used 102g unsalted butter, 202g powdered sugar, 2 tsp all purpose cream, and a pinch of salt (basically half the recipe). and it really came out great!! I'm gonna try to use this again with the complete and correct ingredients. Love your channel!
I was wondering why I have can taste the little crystals from the sugar,Will redo now again.Have to get this right for the Honey Birthday,Thanks for that.
Thanks for this... I used your vanilla cake recipe twice already and I’m using to make my birthday cake today and using this recipe for the frosting also ☺️😁
Food science geek (and former pastry chef) here and I’m going to offer a different perspective on a couple of assertions in this video. You do not need fancy vanilla for vanilla based desserts. Bakers Vanilla (.99 for 8 oz. at Walmart) won the America’s Test Kitchen taste test and it has a wonderfully clean flavor. The price means you don’t have to skimp and I would put Bakers desserts up against Nielsen-Massey any day. Also, you don’t have to sift powdered sugar. Sugar is hygroscopic, which means it absorbs liquid. Any lumps in the sugar will break down when touched with the milk, cream, vanilla, or the water in the butter.
I love how down to earth you are. I truly enjoyed this video, including the bloopers. The way you explain everything in detail really helps. Thanks for sharing!
I always have to stop and watch your videos. You hone in on details about your baking AND you provide a bit of comedy on the mishaps that happen while baking - funny! You are more down-to-earth, which makes you and your show so likeable. Thank you. Keep it up.
You have inspired me to start baking, I'm hoping to make my birthday cake next month!! I'm excited and can't wait to see the outcome of my cake inspired on you!! Love your videos!! Blessings and thank you for all you recipes ❤
I just made this recipe and omg it’s good. It’s creamy and silky. I am never going back to store bought frosting. If it means taking a few minutes to make good frosting then I am fine with that.
Thank you so much for this recipe!! We tried it once while making cupcakes with a friend and now we use this every time! It is SO delicious and has a great texture must try!!!!
You’re so awesome .. it’s your personality that makes me watch you over so many others , even if it’s near the same recipe .. but notably- yours is usually hands down the best. Absolutely no question. Thank you for the joy.. and recipes. 🤗
John, where have you been all my life! I just found you and can't stop watching your videos! Thanks for the tips and your great sense of humor.. Where does one acquire the most awesome cupcake turntable you use? Thanks again for sharing yourself with all of us!!
Hi, John: If I remember correctly, your Sun Sign is Virgo. I am an Aquarian with Virgo Rising, and so love your Virgo passion for exactitude. "Do overs" go hand-in-hand with any creative projects I work on. You are a dear and sweet soul, and baby, you can bake/cook! Hope all is well with all your loved ones. You make a positive difference. Please take good care.
John, I made the icing this evening and it turned out great...! I added Hersheys Gold bar as my flavor and it was AMAZING. Thanks so much for sharing...!
This may seem like a silly question, but what would cause my attempt at frosting to be thin and runny like an icing? I hand mixed Country Crock Plant Butter (essentially a margarine), confectioner's sugar, gel food coloring, vanilla extract, and possibly a touch of mixed dry milk. The mix seemed great, thick and fluffy initially, and tasted nice. However, once the cupcakes were done, it became almost runny. I then looked up your method and found the basics were the same. Yes, I know I substituted real butter and mechanical mixing, but my guesses for the turnout are either not enough sugar, the cakes may not have cooled enough, or perhaps the frosting softened at room temperature until ready for topping the cupcakes. What are your thoughts?
John I am celebrating my dad, brother, and brother-in-law‘s birthday this weekend and I’m baking cakes and cupcakes I am loving your recipe and using it. 🎉 Thank you so much the frosting!! Looks amazing!! I can’t wait till everyone taste it!!! Happy Saturday ❤️🎂✨✍️💌ciao 👋🏻
I made this yesterday and it turned out to look pretty good! I currently can not taste due to covid but my husband said the taste was delicious but said it was kind of gritty.. how do I get this grittyness to go away? I can't wait to be able to taste it!! This is the first buttercream recipe that didn't turn out to be like sugar water for me 🤣 so easy to make!! Thank you! 😊
YES! Ok, I finally made something from a UA-cam video. The icing is wonderful, super silky yet still fluffy. The only thing I did different was add about half as much vanilla (I didn't have a great kind and I don't really like the taste of vanilla). I made it as per the recipe besides that. It's delicious, especially after it's sat for a few hours, and I'd definitely use it again. ❤️
One of the first things my mom taught me to make. I think I used regular milk, instead of heavy cream, and it was still wonderful. I also would add powdered cocoa(unsweetened) as a variation. I'm certainly no expert though! One question: I can't remember~ Does this frosting need to be refrigerated? I also had that question for the Italian buttercream icing, in your other video. Thanks for these! They've become my new addiction during this time of social distancing!
My moms birthday is Wednesday and I want to bake her a cake but I’ve never done it before. I’m going to use one of your other videos along with this one!!! Very easy to follow
Mexican vanilla is to dream for. When visiting Family in San Antonio, I always pick up a couple of bottle. The market also sells clear vanilla to use in wedding cakes it won’t affect the color. I am sure it is sold online(?)
Just wanted to say that I LOVE you! Be encouraged. I know that when you are teaching as recipe what I makes comes out fantastic! Be well! Congrats on the cookbook. Here’s to being on the New York Seller’s List. Much Love!
Hi John, I m grateful I have managed to bake all my childhood favourites from yr channel. Yours always turnout best at the first try itself . The fruit tart and vanilla cake was a real nostalgic trip back in time. Ok , I am from a tropical country wt high humidity and warm weather all year round. Even the durable American buttercream melts within few minutes outside the fridge .. I ve seen other recepis on a firmer durable butter cream but I would love to see your recepi for butter cream cake for the tropics ... interestingly during my childhood the butter cream cakes didn’t have much meltdown issue ... believe it or not I really think global warming has even impacted the buttercream durability in the tropics. Thanx in advance
“If you’re like me and want things perfect.” Hahahahaha when he dumps back the buttercream into the bowl so it looks glossy and perfect. Me every time. 🤦🏻♀️
once i was making cupcakes for my mom and put lemon flavor into my frosting and it tasted awful and so artificial, i had to get rid of all the frosting and make it again. so yeah, double check your frosting (don't worry, i put the bowl of frosting into the fridge and let my family slowly eat it away since they didn't mind the taste. fairly sure it was my older brother who ate it all)
I have never commented before, just would like for you to know I watch every video you make and enjoy them so much. I like the comedy that you add in, and to see your little boo boos makes me feel so much better because I so make a mess when baking, yep the powdered sugar clouds. LOL Keep up the great videos 😊😊
So Happy and excited to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥
Do I have to use an mixer? Or can I use Wisp
could you please teach piping of frosting?
I’m going to get one of your books ASAP ,I just can’t stop watching you cook love it xxx
What's the name of your mixer please?
I know this is late but... If you really want white you should add a tiny amount of violet gel colouring. About the tip of a toothpick or less depending on the amount of buttercream you have. Yellow & purple are opposites on the colour wheel so they cancel each other out 😀
INGREDIENTS
▢1 tbsp vanilla 15mL
▢1 lb confectioner's sugar 454g
▢1 cup unsalted butter 225g, room temperature
▢3 tbsp heavy whipping cream 45mL
▢1/2 tsp salt
Instructions
Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.
Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process.
Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.
Notes:
Sift your powdered sugar to avoid clogging piping tips.
Scrape the bowl down; to help ensure even consistency throughout.
You can use almost anything to flavor buttercream, fruit juice, coffee, orange blossom or rose water, melted chocolate, or Oreos!
If your buttercream has been sitting for a while or was chilled and brought back to room temperature it's always a good idea to give it a quick whip to restore it's consistency.
If you're looking for a very spreadable and very smooth icing, you can add the full amount of cream in (and maybe even a bit more).
Nutrition
Serving: 1batch
| Calories: 3583kcal
| Carbohydrates: 455g
| Protein: 2g | Fat: 200g
❤
He seems like such a nice guy.
That's what they said about Ted
@@kaytlinchappel3404 Ted...Ted Bundy? 😳
@@mizzpoetrics yep 👍😄
@@kaytlinchappel3404 😂😂 Oh my!
Agreed
I've used this recipe 4 times now! I get amazing piping results! The taste is perfect and I get so many compliments on it. I've also tried your chocolate buttercream recipe and it was a hit! Thank you for sharing such a great recipe! Absolutely delicious!
Wich one would you say is tastier??
Is it gritty or light and airy?
Does it taste alot like butter?
How many cupcakes do you think it would be good for
226 gm/1cup unsalted- butter (soft to touch- room temp)
Paddle attachment
454gm/ 1lb sugar sifted
1 tbsp vanilla extract
1-4tbsp heavy cream (needed as per stiffness needed)
Gmahal icing sugar or what?
@@kadriyeaktaran6213 icing sugar/confectionery sugar
Thanks for the sugar clarification.. I thought I heard 2 pounds?!?
So how many cups will be 1 pound?
Cuca R Roughly 4 cups = 1lb
"Use a high quality nice vanilla" Me with my imitation vanilla: i ain't seen shit︶👄︶✨
Lol
Right? I can’t afford real vanilla regularly 😂
Same 🤣
Lmao
🙈
182 comments and 99% just chit chat and never try the recipe so those of us who want to know about the consistency. Etc can learn something. Thanks chit chatters for the no help. Well I TRIED IT and it was silky, sweet with no grit. My vanilla was pure but not the best brand. So ill fix that. But i loved the recipe and its a keeper. Im not even a vanilla lover so that says it all. Thanks!!
I know! A lot of people would just say; who watches these videos but never makes them?
Teresa Tran how much did it make?
looking for this comment thanks
460 now
How long do I whip the butter for? And what consistency should it be when done?
I just tried to make this recipe and I have successfully executed it. It looks beautiful when you pipe it. But.. I just wanna warn non Americans like me that this is extremely sweet for our taste. Just one little try and sugar levels goes high in your blood. Tastes insanely sweet. His swiss buttercream recipe is much much better for us. :)
me being british watching this video:
him: my shag cake
me: your what???
Literally me 😂 😂 😂 😂 😂
Lol 😂 I was thinking the same
I KNOW. not the best name for a cake. Maybe you’re into that bit keep cakes out of the bedroom.
I'm not even British but still choked on the tea I was drinking when he said that!
😂😂
"Your gonna use a padel attatchment"
Me whos to broke to use anything other than my hand mixer from 2001:
I just did not open my kitchen aid, and sticked with my late mom’s Black & Decker hand mixer from 1999!👍🏻😄👌🏻
lol...I AM from 2001 😂
GET THAT STAND MIXER!!! You deserve it!
Your pfpp!!!
Your hand mixer will work totally fine as well.
Much as I enjoy the recipes themselves, half the fun is watching his presentations Just makes ya smile.
You are like the Bob Ross of baking 😂. So happy to have found you! ❤️
We don't make mistakes we have happy little accidents 😊
Lol… I agree. Really enjoy watching and learning and applying what I learn. Thank you 🙏🏻❤😊
Seriously somebody needs to give you a show!!! So inspiring and such a great teacher xoxo ❤️
I agree, I would love to watch his baking show on the Food Network instead of e.g. the show called The kitchen (I guess) where they show us how to make sandwiches for christmas and shit..😑
🤣
@@chordsofgratitude2073
Excellent teacher and all his recipes are easy to follow and delicious!!! ❤️
This is his show! It’s fabulous!❤
Thank you so much for your thorough explanations. I've been trying to follow at least 3 other tutorials over the last three years ('cause I make one yearly cake), and only by following yours, I've finally pulled up a perfect Italian buttercream. You've solved my doubts and fears about the consistency drop when adding the butter, how to wake the batter when it has sat in the fridge, and the right way to check if the syrup was ready. Then, indirectly, you've made my daughter-in-law the happiest child ever with her flowery buttercream decorated cake. My wallet is even more pleased because I didn't have to buy such an expensive cake at the local bakery. I'm grateful at so many levels :) Cheers!
i'm so conflicted as to what buttercream i should use whenever i do! i'd love to see a video on that, maybe about what the different buttercreams are best for and what their advantages and disadvantages are
sokkatta G Ashwathy I want that video too.
U sound like a Yu-Gi-Oh player 😂
Good idea
ua-cam.com/video/fu09GU5tMv8/v-deo.html
I find Topless Baker's video very informative
Stephanie Bronson thank you this helped me
"Do I have butter on my nose?" Crash, test pattern. Hilarious! I like it when people can laugh at themselves, it shows good character. And a fun recipe! Thanks!
Just made this buttercream. My 6 year old daughter said this recipe is her favorite because she can easily pipe roses on the cupcakes. Thank you for this recipe. I love watching your videos!
I’ve made this twice now for cupcakes. I use Costco’s pure vanilla extract. This recipe is so delicious and easy. Never buying store frosting again! 😋😋😋
I made buttercream frosting but it’s a small batch, so I make anther one because I need to do some decorations. The weather in Los Angeles is warm, the cold water has gone. Another issue that I had to solve. My frosting was very soft, I added more powdered sugar and was much better. Decorating cakes is a very work. Thanks Mr John Canelli por your patient teaching us. God bless you.
Again, I love the way you teach. Being new to baking, I want to learn the "why" of ingredients, not just the recipe. How do they go together, what flavor do they give, what are the errors that can be made...you seem to answer the questions completely!
I have never had anyone to TEACH like he does! Amazing job and so thorough.
Whenever I see a notification from your channel it brings a smile to my face. I love watching your videos and trying it out too. Love you John and thank you for sharing all these videos. May God bless you dear.
Just finished making the most wonderful buttercream for 4 cakes!!,!(3 separate bdays and a funeral) over the July 4 week. Buttercream is so simple with just three ingredients in the back of every powdered sugar bag. But it’s all these details the preppy kitchen offers that makes it go from plain buttercream to superb buttercream. “Low and slow” is my new motto. I actually washed the dishes and swept and mop the kitchen floor while the mixer was slowly making my perfect icing.
Before vanilla beans became sky high in price I bought a bulk bunch of high quality beans and a large bottle of Everclear (which I think is illegal in CA). I split the beans, put them all in the bottle and put the bottle in my spice cabinet. I shook the bottle every time I used a spice so it was combined regularly. This has been soaking and sitting since early 2010 and the liquid is darker than I drink my coffee and smells like heaven. I have a huge bottle of high quality vanilla that cost so very little. When the beans come back down in price do try this. It only takes a few months to get a usable vanilla and it only gets better with age.
That sounds *glorious* . I always meant to make my own, but yeah, expensive beans!
i'd like to know when prices will go down because i haven't seen it happening.
If it ever does.... it’s been like a year and half at least and it seemed like it went down a little and then back up again! 😭
@@bigrivtodagled8210 we should find an alternative or use the artificial vanilla since i've heard you can't tell the difference when something is baked to a high temp.
@@daveheel imitation vanilla is terrible. It should never be used in any recipe. Sorry, but there is a huge difference.
I tried this today but tweaked it a bit since I lacked ingredients but needed frosting asap..
I used 102g unsalted butter, 202g powdered sugar, 2 tsp all purpose cream, and a pinch of salt (basically half the recipe). and it really came out great!! I'm gonna try to use this again with the complete and correct ingredients. Love your channel!
how many cupcakes did you get out of it? :)
I can’t believe I just made buttercream. Oh my gosh. It’s so delicious!!!!!! I feel fancy haha
The squeaky sound in the fast forward section at 6:10 gave me goosebumps :D Thank you so much for this video, lots of love from Germany
Recipe:
1 tbsp vanilla 15mL
1 lb confectioner's sugar 454g
1 cup unsalted butter 225g, room temperature
3 tbsp heavy whipping cream 45mL
1/2 tsp salt
I was wondering why I have can taste the little crystals from the sugar,Will redo now again.Have to get this right for the Honey Birthday,Thanks for that.
Erica Davis good luck with it, i hope it will turn out great ☺️
@@kierajessline6866 Came out Awesome😘😘🥰🤸♀️
Would this be enough to frost a cake or would I need to double this recipe
Erica Davis good to hear that :)
Wow such a likeable person, I can almost see the rainbows and unicorns around. Must be a very happy human being in general.
those are generally the most miserable people lol
Does anyone agree with me that he looks alot like Clark from superman movie?!
Hes so perfection in everything great channel🙌
No
No
omg. he's like the baking superman 😮
Thanks for this... I used your vanilla cake recipe twice already and I’m using to make my birthday cake today and using this recipe for the frosting also ☺️😁
Hello I’m thinking of using this recipe tomorrow would this be too much to cover a small cake? (cake using a cake box)
Wow! Just made this buttercream and it's delicious. Not disgustingly sweet like other recipes I've tried. Thank you!
Could you please do a comparison video on how you use American, Swiss and Italian buttercream? Best uses. What to avoid. Etc. thank you.
Tried it, love it, recommend you go light on the third tbsp of heavy whipping cream.
Food science geek (and former pastry chef) here and I’m going to offer a different perspective on a couple of assertions in this video. You do not need fancy vanilla for vanilla based desserts. Bakers Vanilla (.99 for 8 oz. at Walmart) won the America’s Test Kitchen taste test and it has a wonderfully clean flavor. The price means you don’t have to skimp and I would put Bakers desserts up against Nielsen-Massey any day. Also, you don’t have to sift powdered sugar. Sugar is hygroscopic, which means it absorbs liquid. Any lumps in the sugar will break down when touched with the milk, cream, vanilla, or the water in the butter.
My anxiety disagrees with not sifting the sugar 😂😂
I love how down to earth you are. I truly enjoyed this video, including the bloopers. The way you explain everything in detail really helps. Thanks for sharing!
I always have to stop and watch your videos. You hone in on details about your baking AND you provide a bit of comedy on the mishaps that happen while baking - funny! You are more down-to-earth, which makes you and your show so likeable. Thank you. Keep it up.
I love how you placed your striped heart sugar cookie on the shelf! ❤️ They are pretty enough to be decor
You have inspired me to start baking, I'm hoping to make my birthday cake next month!! I'm excited and can't wait to see the outcome of my cake inspired on you!! Love your videos!! Blessings and thank you for all you recipes ❤
Me too!
I'm literally baking my birthday cake right now 😊
“Use a high quality vanilla”
Me with my 1$ vanilla: that will work! 😀
Fr the good vanilla cost so much ☹️
Jokes on you mine is 2 dollars💵
I just made this recipe and omg it’s good. It’s creamy and silky. I am never going back to store bought frosting. If it means taking a few minutes to make good frosting then I am fine with that.
Aren’t you just a huge cup of sweeetness with allllllllllllllot of cuteness frosting 🧁!!!!!!!!
Thank you so much for this recipe!! We tried it once while making cupcakes with a friend and now we use this every time! It is SO delicious and has a great texture must try!!!!
You’re so awesome .. it’s your personality that makes me watch you over so many others , even if it’s near the same recipe .. but notably- yours is usually hands down the best. Absolutely no question.
Thank you for the joy.. and recipes. 🤗
I just love you John..my favourite was when he said"IN TO THE STAND MIXER,WITHOUT THE PAPER"😅😂🤣😂😅😂🤣That got me all cracked up.Beautiful Tutorial John
John, where have you been all my life! I just found you and can't stop watching your videos! Thanks for the tips and your great sense of humor.. Where does one acquire the most awesome cupcake turntable you use? Thanks again for sharing yourself with all of us!!
Hi, John: If I remember correctly, your Sun Sign is Virgo. I am an Aquarian with Virgo Rising, and so love your Virgo passion for exactitude. "Do overs" go hand-in-hand with any creative projects I work on.
You are a dear and sweet soul, and baby, you can bake/cook! Hope all is well with all your loved ones. You make a positive difference. Please take good care.
Beautiful buttercream !! All your tips made a huge difference, especially the vanilla bean paste. Glorious product !!
I did this exact recipe and the texture and hold was so good, its just the sweetness of it that I couldn't like
I haven't slept all day and now I'm deciding on making a cake 😳🤙
Lmbo
I’m a young baker and this buttercream is so good
John, I made the icing this evening and it turned out great...! I added Hersheys Gold bar as my flavor and it was AMAZING. Thanks so much for sharing...!
What's his last name eee
Isabella Williams why 🤨
It good . I’ve used both unsalted and salted butter . When salted leave out the salt . Delicious both ways . I’m seventy modern is not always better.
When you don’t have a stand mixer.
My hand: Oh come on man!
Buy one
A hand mixer works just as well.
Yes
EXACTLY!!! I only have a regular electrical one and he is like “leave it mixing and go for a walk” I’m like “DUDEEEE!” 🤣🤣🤣
@Lupita Vele you can buy hand mixers for like 30 bucks at walmart bruh
This may seem like a silly question, but what would cause my attempt at frosting to be thin and runny like an icing? I hand mixed Country Crock Plant Butter (essentially a margarine), confectioner's sugar, gel food coloring, vanilla extract, and possibly a touch of mixed dry milk. The mix seemed great, thick and fluffy initially, and tasted nice. However, once the cupcakes were done, it became almost runny. I then looked up your method and found the basics were the same. Yes, I know I substituted real butter and mechanical mixing, but my guesses for the turnout are either not enough sugar, the cakes may not have cooled enough, or perhaps the frosting softened at room temperature until ready for topping the cupcakes. What are your thoughts?
Cows have been grazing, eating the grass, living their happy lives...you don't want that butter! Lol 😂😂😂🤣
😂😂that got me choking
Shadae Hinds this guy is so funny!
John I am celebrating my dad, brother, and brother-in-law‘s birthday this weekend and I’m baking cakes and cupcakes I am loving your recipe and using it. 🎉 Thank you so much the frosting!! Looks amazing!! I can’t wait till everyone taste it!!! Happy Saturday ❤️🎂✨✍️💌ciao 👋🏻
So good! Just made for my mother’s strawberry and buttercream birthday cake ❤️
This guy is such a delight to watch, and he had me laughing during the rainbow colored stripes. How perfectly human. Loved his presentation.
i've tried to make buttercream a few times and every time it tastes like straight butter plus sugar. Like super sweet butter. Any tips to fix that?
They have not taste!Of course is too much sugar...the result as you said,just a super sweet butter.!Awful!
I made this yesterday and it turned out to look pretty good! I currently can not taste due to covid but my husband said the taste was delicious but said it was kind of gritty.. how do I get this grittyness to go away? I can't wait to be able to taste it!! This is the first buttercream recipe that didn't turn out to be like sugar water for me 🤣 so easy to make!! Thank you! 😊
YES! Ok, I finally made something from a UA-cam video.
The icing is wonderful, super silky yet still fluffy. The only thing I did different was add about half as much vanilla (I didn't have a great kind and I don't really like the taste of vanilla). I made it as per the recipe besides that. It's delicious, especially after it's sat for a few hours, and I'd definitely use it again. ❤️
I have a bake sale in my school tomorrow and im incharge YUR SAVING MY LIFE RN
One of the first things my mom taught me to make. I think I used regular milk, instead of heavy cream, and it was still wonderful. I also would add powdered cocoa(unsweetened) as a variation. I'm certainly no expert though! One question: I can't remember~ Does this frosting need to be refrigerated? I also had that question for the Italian buttercream icing, in your other video. Thanks for these! They've become my new addiction during this time of social distancing!
Anything with Butter NEEDS to be refrigerated!
My moms birthday is Wednesday and I want to bake her a cake but I’ve never done it before. I’m going to use one of your other videos along with this one!!! Very easy to follow
I love that you leave the bloopers and retakes in. Endearing! 💕
Seriously that frosting is too delicious to look at
Did he dab the vanilla onto his neck.... Toooooo adorable
How many cupcakes can this cover?
I swear your laugh makes me laugh every time thank you for this videos I’m beginner and you making me learn so much!!! 😂❤️🤪🧁
I used his recipe for my very first cake and my family loved it
Looks really good! He makes it look so easy to make! Thanks to your video my husband was able to make his first cupcakes from scratch. 👊🏽👊🏽♥️🍰
Mexican vanilla is to dream for. When visiting Family in San Antonio, I always pick up a couple of bottle. The market also sells clear vanilla to use in wedding cakes it won’t affect the color. I am sure it is sold online(?)
"You can click up here" 2x ...
Cracked me up haha
Just wanted to say that I LOVE you! Be encouraged. I know that when you are teaching as recipe what I makes comes out fantastic! Be well! Congrats on the cookbook. Here’s to being on the New York Seller’s List. Much Love!
Mr Kitchen,
Could you show how to make Korean Buttercream with pros and cons?
Yes, please!
Sarah Elmira Royster Shelton Ask the Korean youtubers.. shooosh you go!
I like the way he slowly walks you through the process
I’ve never subscribed so quickly !!!
Hahahahaha
He said “hey” and I was like “subscribe!!!!”
Hi John,
I m grateful I have managed to bake all my childhood favourites from yr channel. Yours always turnout best at the first try itself . The fruit tart and vanilla cake was a real nostalgic trip back in time. Ok , I am from a tropical country wt high humidity and warm weather all year round. Even the durable American buttercream melts within few minutes outside the fridge .. I ve seen other recepis on a firmer durable butter cream but I would love to see your recepi for butter cream cake for the tropics ... interestingly during my childhood the butter cream cakes didn’t have much meltdown issue ... believe it or not I really think global warming has even impacted the buttercream durability in the tropics. Thanx in advance
I love your videos. Keep baking and smiling it’s contagious 😁
I made this buttercream today, it was delicious. Omg! I could not stop dipping a spoon into it to lick it. Love all your videos.
All the British viewers chuckling when he said "shag cake" 😂
I love the way he taste tested the first time. So cute!
This is the first video of yours that I have watched. I'm thoroughly impressed. Keep up the great work.
Viewing from Trinidad and Tobago, great recipe, great teaching...appreciated all the tips. Thank you. 🍰
“If you’re like me and want things perfect.” Hahahahaha when he dumps back the buttercream into the bowl so it looks glossy and perfect. Me every time. 🤦🏻♀️
This guy is the goat. I'd buy his cookbook but I'm broke
once i was making cupcakes for my mom and put lemon flavor into my frosting and it tasted awful and so artificial, i had to get rid of all the frosting and make it again. so yeah, double check your frosting
(don't worry, i put the bowl of frosting into the fridge and let my family slowly eat it away since they didn't mind the taste. fairly sure it was my older brother who ate it all)
You and Chef Jean-Pierre, life is good. !!!
Babushka for the mixer. Love it!
Savory Spice Shop sells amazing vanilla.
I learn so many things about baking and at the same time I was entertained.👍
I have never commented before, just would like for you to know I watch every video you make and enjoy them so much. I like the comedy that you add in, and to see your little boo boos makes me feel so much better because I so make a mess when baking, yep the powdered sugar clouds. LOL Keep up the great videos 😊😊
Same :-)
i love watching these videos even though i don’t make the recipies😊
If you wondering why everybody says to use unsal
Is there butter on my nose
If the "whiteness "is absolutely necessary, a drop or two of purple icing color/gel will neutralize the yellowy tint from the butter.
him with his stand mixer, sifter, and scale
me: someone plz translate
John talked so clearly thanks for sharing am a fan from d Phils
@@evasumaya9588 daddy Dr.Phil
U ain’t lyin
I love the way you teach you are a very humble and down to earth person besides your recipes are amazingly beautiful
You're really nice and sweet I like the way he smiles and laughs I caught myself smiling as well it's really nice to watch
You are as sweet as all your deserts recipe .... such a gentleman...