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!
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 😀
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!
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 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.
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
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!
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. :)
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 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..😑
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.
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 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 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.
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.
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.
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!!!!
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 ☺️😁
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...!
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!
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 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 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 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.
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!!
"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!
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! 😊
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
Me encantan tus recetas y tu canal!!! felicidades por tu éxito me confieso soy tu admiradora, todo lo que haces es muy especial y eres un maestro en repostería!!!
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
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!
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 👋🏻
Did he put the frosting with his left hand standing up all while he is talking and he got it perfectly and I’m sitting here for the last hour trying to get this some what better than a 3 year old 😫😖🙄😒😒
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(?)
Thank you for sharing this. I made some buttercream tonight and it was not good. It looked like it was separating. I will try again tomorrow using your tips.
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.
“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. 🤦🏻♀️
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?
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
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
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 😀
He seems like such a nice guy.
That's what they said about Ted
@@kaytlinchappel3404 Ted...Ted Bundy? 😳
@@mizzpoetrics yep 👍😄
@@kaytlinchappel3404 😂😂 Oh my!
Agreed
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!
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
❤
Thanks 👍
❤❤❤
Much as I enjoy the recipes themselves, half the fun is watching his presentations Just makes ya smile.
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.
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
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!
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. :)
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.
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!❤
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.
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 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? :)
"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.
This is my go to recipe for birthday cakes! Delicious and EVERYONE loves it.
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!
😂😂
I did this exact recipe and the texture and hold was so good, its just the sweetness of it that I couldn't like
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 🙏🏻❤😊
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.
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 used his recipe for my very first cake and my family loved it
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.
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!!!!
Wow! Just made this buttercream and it's delicious. Not disgustingly sweet like other recipes I've tried. Thank you!
"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
🙈
Tried it, love it, recommend you go light on the third tbsp of heavy whipping cream.
I learn so many things about baking and at the same time I was entertained.👍
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)
I love the way you teach you are a very humble and down to earth person besides your recipes are amazingly beautiful
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 😮
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
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 🤨
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!
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 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 ❤
Me too!
I'm literally baking my birthday cake right now 😊
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.
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!
So beautiful sir ....u even told how to correct the things takes place ....that's real good Baker's teaching skills 👌👌👌
I can’t believe I just made buttercream. Oh my gosh. It’s so delicious!!!!!! I feel fancy haha
I made this yesterday.......it was AMAZING!!!!!!
❤️ ❤️ ❤️ ❤️ ❤️ ❤️
Beautiful buttercream !! All your tips made a huge difference, especially the vanilla bean paste. Glorious product !!
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
Aren’t you just a huge cup of sweeetness with allllllllllllllot of cuteness frosting 🧁!!!!!!!!
I love the way he taste tested the first time. So cute!
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 :)
I like the way he slowly walks you through the process
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. 👊🏽👊🏽♥️🍰
tried this yesterday ....... its awesome .....
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!!
I’m a young baker and this buttercream is so good
"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!
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! 😊
So good! Just made for my mother’s strawberry and buttercream birthday cake ❤️
You are as sweet as all your deserts recipe .... such a gentleman...
I haven't slept all day and now I'm deciding on making a cake 😳🤙
Lmbo
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
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!
Me encantan tus recetas y tu canal!!! felicidades por tu éxito me confieso soy tu admiradora, todo lo que haces es muy especial y eres un maestro en repostería!!!
I love how you placed your striped heart sugar cookie on the shelf! ❤️ They are pretty enough to be decor
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 that you leave the bloopers and retakes in. Endearing! 💕
video changed my life in baking thankyou 💪🏻
Did he dab the vanilla onto his neck.... Toooooo adorable
i love watching these videos even though i don’t make the recipies😊
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. ❤️
Excellent recipe. Turns out perfectly every time (I use buttermilk instead of cream). And this guy is just soooooo easy to watch 😉🌈😉
If you wondering why everybody says to use unsal
Is there butter on my nose
Could you please do a comparison video on how you use American, Swiss and Italian buttercream? Best uses. What to avoid. Etc. thank you.
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!
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 👋🏻
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
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.
I love your videos. Keep baking and smiling it’s contagious 😁
Love your funny mannerism and the food looks real, not fakey...thanks so much for the tips and recipes, i will try one day I hope!
Did he put the frosting with his left hand standing up all while he is talking and he got it perfectly and I’m sitting here for the last hour trying to get this some what better than a 3 year old 😫😖🙄😒😒
I don’t know... but his voice calms me down!
I swear your laugh makes me laugh every time thank you for this videos I’m beginner and you making me learn so much!!! 😂❤️🤪🧁
DUDE YOU ARE BAD ASS! THAT VANILLA CUPCAKE RECIPIE YOU POSTED IS AMAZING.... I TRIED IT AND IT CAME OUT AMAZING..
BLESSINGS!!!!
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!
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(?)
“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💵
This guy is such a delight to watch, and he had me laughing during the rainbow colored stripes. How perfectly human. Loved his presentation.
Babushka for the mixer. Love it!
Savory Spice Shop sells amazing vanilla.
Thank you for sharing this. I made some buttercream tonight and it was not good. It looked like it was separating. I will try again tomorrow using your tips.
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 guy is the goat. I'd buy his cookbook but I'm broke
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
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.
"You can click up here" 2x ...
Cracked me up haha
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. 🤦🏻♀️
I made you butter cream frosting and..in a word heavenly thank you so much for sharing your talent ❤
This is the first video of yours that I have watched. I'm thoroughly impressed. Keep up the great work.