Hi! Pastry chef here to give you every measurement :) - 2 sticks room temp butter, 1 cup, 226g, 8 oz - 1/4 tsp salt (skip if using salted butter), 1g - 1 tsp vanilla extract, 4g, 5ml - 1 can sweetened condensed milk, 397g, 14 oz ❤️
Lol - 226 grams!!! 😂. Yes, two hundred and twenty SIX grams. Yes everyone in the world who uses metric (apart from weird Americans) weighs out two hundred and twenty SIX grams of butter (in metric we weigh it out to the nearest five/ten digit). If you're reading this fellow bakers, just measure out 225 grams or near enough to that. It's butter for god's sake, not gram by gram micro-dust.
Hello there , I i’ve been looking for a nice good frosting that holds its shape and tastes good I tried very different recipes and didn’t work out for me , and then I tried this and it was amazing very silky very smooth and very good shape for forming it holds its shape even in hot weather !! I love how you explain every single detail that’s how i did it, thank you so much all the way from kuwait 🇰🇼
@@kimbask5714 It's made just as it was in the video. Although when I make it, I use 4 sticks (one pound) of salted butter, but I use the same technique that was used in the video. Just cream the butter for 5 to 7 minutes until it's smooth, creamy and lighter in color. Then add the vanilla (I omit the salt since I used salted butter) and the vanilla (I use a tablespoon), then beat till it's all light, creamy and well blended. To me, the taste is a tiny bit like that of homemade vanilla ice creaam - delicious, smooth and creamy.
Kim Bask hi! I’ve made it before and there a ton of tutorials on UA-cam for it:) you essentially just add milk and sugar over a medium heat and cook for about 40 minutes until it thickens up! Adding a little bit of baking soda in the middle of the process helps a ton :)
Hi! Pastry chef here to give you every measurement :) - 2 sticks room temp butter, 1 cup, 226g, 8 oz - 1/4 tsp salt (skip if using salted butter), 1g - 1 tsp vanilla extract, 4g, 5ml - 1 can sweetened condensed milk, 397g, 14 oz ❤️
Baking all my life. Here is the simple recipe for buttercream. Two sticks of butter 3/4 of can of the sweetened condensed milk. Pinch of salt Few drops of lemon juice to help the frosting stay forever formed Vanilla extract few drops Use hand mixer until comes out like a formed butter. Enjoy
Hi! Love your videos 😊. I use this buttercream for all my cakes as it's easy to make, but i always have this little air bubbles in my bc and my cake do not look smooth 😔. How can i have a smooth buttercream? Thank you 😊
from the recipe in the description : "It can be made in advance, but you will need to re-whip it with your stand or hand mixer once it comes to room temperature. Be sure you don’t let it sit out for too long, or else it can get too warm and loose it’s silky smooth texture. I let my frosting sit out overnight, and found it had developed air bubbles overnight. When I went to restir it to make it smooth again, it separated :/ "
There's Swiss merengue buttercream, French buttercream, Italian buttercream, and whipped cream. I encountered one called German buttercream and one called flour buttercream... maybe try those!
How does this frosting hold up on hot days? Or does it droop at all at room temperature? Also, would you say it’s is a cost effective way to make frosting for large cakes? Or do you prefer American buttercream. Thanks!
I am an experienced home baker/decorator. I followed the video exactly and its like liquid! Definitely not pipable! Super bummed that I wasted the ingredients.
Does it hold at room temp? I was thinking about doing a modified buttercream and use half buttercream, half shortening, because I live in a very tropical climate but am after the taste of the condensed milk. I don't know if it tasted like condensed milk though haha
I’ve tried this icing. It pipes great but it’s just not sweet enough for me. Kind of blah. I love how easy it is, so I’m wondering how to make it just a little sweeter. Could I add “some” powdered sugar, or would that destroy the texture?
Add some melted cooled white chocolate, about 100 would be enough. That sweetens it up and makes it taste even better. Or you could add dark if you wanted to make a chocolate buttercream. Then you will get a fudgy chocolate buttercream that's so delicious. I hope this helps x
If you don’t plan on adding to much powder sugar you can dissolve the powder sugar in some hot water. Like this no grit buttercream recipe. ua-cam.com/video/U47BvLJ6wmc/v-deo.html
Hey girl! I love your videos. Have you considered using some kind of mic for your videos? The sound quality is kind of hard to listen to 😫 it’s not a big deal tho!! Still watch all your vids
Hi, just wandering if I was to heat the condensed milk as to make caramel could I use the same method to make caramel buttercream? Also here in the UK we don't have sticks of butter it's sold in blocks of 250g can you please advise. Thanks.
One stick of butter is roughly 113gr...or a half of a cup. 2 sticks is obviously double. So your 250 grams is just a little over one cup(2 sticks). I'm sure you've figured it out by now...only commenting for anyone that is just now reading and needing info.
I tried this for my macarons bc the taste was amazing. However, they started melting and slipping all over the place when left at room temp. Was going to use this for layers and frosting a cake but now I’m wondering if maybe I did something wrong or just don’t keep at room temp for too long?
Make sure the butter is of high fat content like 70% and over. Or use shortening/lad like crisco (they removed all trans-fat from their product but it still holds its shape like before)... Try it in a half - half ratio. Also, you can try 1 tablespoon merengue powder after thoroughly mixing in the last bit of condensed milk... (I always use it in my butter cream frosting and it holds up like a dream) . And then whip it till fluffy. Try any of these tricks! Good luck!
You can use 4 sticks of butter most recipes call for that many. Some people add shortening if the live in a hot climate. Check out the Cupcake savvy channel they have a million versions of this.
This looks like way too much condensed milk to butter based on traditional ratios. I’d do 1 can (400g) condensed milk per 500g (or simply just 4 sticks, 1 pound, 450g) butter.
It never ever fails. Every time I try to make a new kind of buttercream it goes all wrong and I can't figure out why 😭 I do it exactly how I'm instructed
I saw another video that says the condensed milk should be chilled overnight. If it separates while mixing, pop the icing in the fridge for 5-10 minutes and then resume mixing. Maybe those tips will help.
@@morrism3250 adding cold condensed milk to room temp butter will cause it to curdle. But they should make sure the ambient temperature in the kitchen isn't over 78.
This is sooooooo good! Using this buttercream recipe I was able to decorate my cupcakes for the first time 🙈 I always have bad luck with the other type. Thank you so much!!
Thank you for this, will def be trying this out. Do you think it would be suitable to also cover a cake in this type of frosting. As always many thanks
@Laura Wilson, I use 4 sticks of butter, too. I also use salted butter and just omit adding the salt, and I use a tablespoon of vanilla extract. Sooooo good.
My icing failed. I followed the instructions but could not get it to hold its shape. I tried refrigerating it but it didn’t help. It’s not runny but it does not hold a stiff peak or any shape when I tried to pipe it.
Your timing on this new frosting is perfect !!! I have been thinking about trying a new kind b/c american is just so much powdered sugar and depending on the batch can be too sweet for me atleast. Do you think you could do a video of just working with this Russian buttercream now ?? Like doing some ombre, piping & covering a cake please ?
another great alternative to american buttercream is swiss meringue! its really easy to work with and very light. it's easy to make and has become my new go-to.
The key to this is the proper room temp of the butter like you mentioned. The first you tube video I watched said to have the condensed milk cold. That won't work. The frosting was sliding off the cake. Even after I tried adding 1 cup of powdered sugar to thicken it up. Wasn't working. Also My butter was too warm. Just leave it out about 45 min. This is a good video. Thanks. I'm going to try it again because the taste was amazing. Also another video said to whip the butter for no less than 8 minutes.
I don’t understand how this recipe can work with so little butter. When I tried it, it was way too liquid and unpipable. I need to use at least 3,5 or 4 sticks of butter to get a useable result.
This looks so good. I actually can't stand sweetened condensed milk on it's own or as a topping but I don't mind if it's mixed into something. Can't wait to try this.
This is very similar to Most Indonesian butter cream recipes, but sometimes, some people here use margarine or shortening or buttermix instead of only use full of butter , because it is cheaper than butter and to prevent the buttercream from melting too much in the hot tropical climate
Hi! Lots of questions that have not been answered. Chelsea if you have time, can you address them? 1. Do you refrigerate for crumb coat? 2. How well does is stand up on a hot day? 3. How well would this work on a semi naked cake? 4. Does is have a yucky aftertaste? 5. If using salted butter, can you omit the salt? 6.Would this work under mirror glaze/fondant? 7. How much frosting does this make? Thank you!
I Love American Buttercream but yes it is sweet, I will be willing to try this one, Thanks for sharing 😊 Can you tell how many cups you get from this ingredients?
Just tried this....was disappointed. Tasted like sweetened condensed milk. It’s look and texture reminds me of Cool Whip. I added cocoa powder and it improved its taste. Won’t be making this again but was fun to try. Thanks for sharing even though I didn’t care for it. 😋
Bird's Party Yes, this channel has a million versions of this frosting. ua-cam.com/video/lAL_30tX3QQ/v-deo.html ua-cam.com/video/5P1Kyj4kk38/v-deo.html
Hi! Pastry chef here to give you every measurement :)
- 2 sticks room temp butter, 1 cup, 226g, 8 oz
- 1/4 tsp salt (skip if using salted butter), 1g
- 1 tsp vanilla extract, 4g, 5ml
- 1 can sweetened condensed milk, 397g, 14 oz
❤️
Thank you so much!
So I can use regular butter?
@@aly5041 By that I pressume you mean SALTED butter....yes youcan but then leave out any additionsl added salt.
1 condensed milk for only 2 sticks of butter??? that's too sweet
Lol - 226 grams!!! 😂. Yes, two hundred and twenty SIX grams. Yes everyone in the world who uses metric (apart from weird Americans) weighs out two hundred and twenty SIX grams of butter (in metric we weigh it out to the nearest five/ten digit). If you're reading this fellow bakers, just measure out 225 grams or near enough to that. It's butter for god's sake, not gram by gram micro-dust.
Hello there , I i’ve been looking for a nice good frosting that holds its shape and tastes good I tried very different recipes and didn’t work out for me , and then I tried this and it was amazing very silky very smooth and very good shape for forming it holds its shape even in hot weather !! I love how you explain every single detail that’s how i did it, thank you so much all the way from kuwait 🇰🇼
And making sweetened condensed milk at home is a breeze! Will try this out.
QQTrick1QQ how do you do it at home?
@@kimbask5714 It's made just as it was in the video. Although when I make it, I use 4 sticks (one pound) of salted butter, but I use the same technique that was used in the video. Just cream the butter for 5 to 7 minutes until it's smooth, creamy and lighter in color. Then add the vanilla (I omit the salt since I used salted butter) and the vanilla (I use a tablespoon), then beat till it's all light, creamy and well blended. To me, the taste is a tiny bit like that of homemade vanilla ice creaam - delicious, smooth and creamy.
Joyce Galloway Parker I believe they were asking about the condensed milk
Shakyrunner360 yes. The homemade condensed milk was what I was wondering about :)
Kim Bask hi! I’ve made it before and there a ton of tutorials on UA-cam for it:) you essentially just add milk and sugar over a medium heat and cook for about 40 minutes until it thickens up! Adding a little bit of baking soda in the middle of the process helps a ton :)
Pleeease decorate a cake with this buttercream to see how good it holds!!!! With your amazing decorating skills♥️ Omg so excited to try this🤗
pro trick: you can watch movies at flixzone. Been using them for watching a lot of movies during the lockdown.
@Cooper Frederick Yea, I have been using flixzone} for months myself :D
Love the PINK mixer! Can’t wait to try this recipe.
Hi I love that idea, I will try it this weekend I have a gathering and they requested cupcakes.
Please let us know how it was
How was it?
What’s it like for cakes can you put in fridge to crumb coat large cakes ? Before you cover with fondant ? Thanks for any advice.
It would be very helpful for the rest of the world to put measurements in gr and ml. Many, many people don't use cups and ounces ❤️
Hi! Pastry chef here to give you every measurement :)
- 2 sticks room temp butter, 1 cup, 226g, 8 oz
- 1/4 tsp salt (skip if using salted butter), 1g
- 1 tsp vanilla extract, 4g, 5ml
- 1 can sweetened condensed milk, 397g, 14 oz
❤️
Soooo excited to try this amazing frosting....I can't believe how simple that looked...YUMMMMM
Carla Rowan I’m a cake decorator I made this I don’t like it at all
@@SuperTamig can you explain what you didn't like about it? I'm a new cake decorator and itd be helpful to know!
I always make my buttercream with condensed milk... I didn't know this was a thing, wild!!
I’ve been making this for years but I thought it was called eggless meringue buttercream.. oops
Hey will it melt if left on. A cake outside do you know?
Crystal Stovall yes like most frosting will, it’s best to keep it room temp or cooler
I’m not a fan of American Buttercream, I feel it to be very sweet. Do you suggest this?
Deepika Aryasomayajula my family love it. And no it’s really not super sweet like American buttercream
@@deepika308It's a simple recipe and easy to make, so just give it a try and see if it suits you or not. You won't know until you try. :)
Baking all my life.
Here is the simple recipe for buttercream.
Two sticks of butter
3/4 of can of the sweetened condensed milk.
Pinch of salt
Few drops of lemon juice to help the frosting stay forever formed
Vanilla extract few drops
Use hand mixer until comes out like a formed butter.
Enjoy
how much does this yield? Can you ice and decorate a 3-tiered 6-inch cake?
I will be trying this soon! Thank you
Hi! Love your videos 😊. I use this buttercream for all my cakes as it's easy to make, but i always have this little air bubbles in my bc and my cake do not look smooth 😔. How can i have a smooth buttercream? Thank you 😊
Put your cake scraper in hot water before smoothing the cake. It works perfectly
You might try folding it by hand after if you are using a mixer.
Can I also use this buttercream for cake decoration? (Crumb coat and smooth sides?)
Will this hold its shape if not refrigerated? Or in you cake recipes?
from the recipe in the description : "It can be made in advance, but you will need to re-whip it with your stand or hand mixer once it comes to room temperature.
Be sure you don’t let it sit out for too long, or else it can get too warm and loose it’s silky smooth texture.
I let my frosting sit out overnight, and found it had developed air bubbles overnight. When I went to restir it to make it smooth again, it separated :/
"
I'd like to know too
Dollface8788 yes it’s excellent
I dont know about holding its shape, i use it only as a filling. It holds great even without putting it the fridge at room temp
I think it would have to be refrigerated since it contains milk.
when I made this, it curdled :( any clue what I did wrong, and how to fix it? Thank you!
There's Swiss merengue buttercream, French buttercream, Italian buttercream, and whipped cream. I encountered one called German buttercream and one called flour buttercream... maybe try those!
Crystal Gonzalez is flour buttercream called Ermine?
@@kjb3221 I have no idea
@@kjb3221 yes, it is the same buttercream
How do you stay thin? Lol I can't help but eat some of everything I make 😅
How does this frosting hold up on hot days? Or does it droop at all at room temperature? Also, would you say it’s is a cost effective way to make frosting for large cakes? Or do you prefer American buttercream. Thanks!
After its made do we have to refrigerate this before in use as its a bit soft to use on cake pls advise
Have you tried to decorate a cake or make any flowers with this icing? Just wondering how well it holds its shape.
I use this all the time, you can decorate and pipe very well with it. Check out vabakes on Instagram.
Jan Fleetwood Yes, you can check out this channel. ua-cam.com/video/5P1Kyj4kk38/v-deo.html
Will this hold up under fondant?
Thanks for this will be trying ... could you do a Swiss merginue butter cream with meringue powder pls would like to see your method 😊
Hi, I just made this frosting following the recipe step by step and it is super runny! How can I fix it?
Put if the in freezer for couple of minutes then continue mixing
I am an experienced home baker/decorator. I followed the video exactly and its like liquid! Definitely not pipable! Super bummed that I wasted the ingredients.
It's supposed to be 4 sticks of butter not two she put only 2
You can put it in the fridge if it’s too soft.
Could you try butter and whipping cream together?
Does it hold at room temp? I was thinking about doing a modified buttercream and use half buttercream, half shortening, because I live in a very tropical climate but am after the taste of the condensed milk. I don't know if it tasted like condensed milk though haha
I’ve tried this icing. It pipes great but it’s just not sweet enough for me. Kind of blah. I love how easy it is, so I’m wondering how to make it just a little sweeter. Could I add “some” powdered sugar, or would that destroy the texture?
I would be interested also. I tried this and everyone disliked it. "Not very sweet" and "Feels too fatty in my mouth". Not a cupcake was finished.
Add some melted cooled white chocolate, about 100 would be enough. That sweetens it up and makes it taste even better. Or you could add dark if you wanted to make a chocolate buttercream. Then you will get a fudgy chocolate buttercream that's so delicious. I hope this helps x
If you don’t plan on adding to much powder sugar you can dissolve the powder sugar in some hot water. Like this no grit buttercream recipe. ua-cam.com/video/U47BvLJ6wmc/v-deo.html
Wow..I thought it was extremely sweet...almost too sweet.
Is this suitable to be used as a spread for bread?
Does this buttercream crust? Can it be used under fondant?
April Morales it does not crust.
Could you please try to do a chocolate ganache frosting ❤️
Hey girl! I love your videos. Have you considered using some kind of mic for your videos? The sound quality is kind of hard to listen to 😫 it’s not a big deal tho!! Still watch all your vids
Will this work with the Russian piping tips?
How can i turn this frosting into deep black ?
Can you make a video about flour buttercream?
Does this buttercream work well with the Russian tips?
How would you store this and how long will it last?
I was concerned that it wouldn't pipe well. But she said it pipes like a dream. Hmmm.
Hi, just wandering if I was to heat the condensed milk as to make caramel could I use the same method to make caramel buttercream? Also here in the UK we don't have sticks of butter it's sold in blocks of 250g can you please advise. Thanks.
One stick of butter is roughly 113gr...or a half of a cup. 2 sticks is obviously double. So your 250 grams is just a little over one cup(2 sticks). I'm sure you've figured it out by now...only commenting for anyone that is just now reading and needing info.
Can we use this russian bc frosting under fondant?
New subs here😊...is this a stable frosting?
Mine didn’t work. It was very thin. Looks sloppy ☹️
What brand of butter did you use?
Why does mine look curdled
I tried this for my macarons bc the taste was amazing. However, they started melting and slipping all over the place when left at room temp. Was going to use this for layers and frosting a cake but now I’m wondering if maybe I did something wrong or just don’t keep at room temp for too long?
Make sure the butter is of high fat content like 70% and over. Or use shortening/lad like crisco (they removed all trans-fat from their product but it still holds its shape like before)... Try it in a half - half ratio. Also, you can try 1 tablespoon merengue powder after thoroughly mixing in the last bit of condensed milk... (I always use it in my butter cream frosting and it holds up like a dream) . And then whip it till fluffy. Try any of these tricks!
Good luck!
La Femme T What brand of butter has 70% fat?
You can use 4 sticks of butter most recipes call for that many. Some people add shortening if the live in a hot climate. Check out the Cupcake savvy channel they have a million versions of this.
Que maravilla de casket 🇪🇸 💋
👌
Why did mine look ugly 😕
This looks like way too much condensed milk to butter based on traditional ratios. I’d do 1 can (400g) condensed milk per 500g (or simply just 4 sticks, 1 pound, 450g) butter.
This recipe doesn’t work, you need to use more butter or it’s a soupy mess! At least 400 grams of butter is necessary.
Second
Followed it to a tee and it didn’t work for me. What a goopy mess
It never ever fails. Every time I try to make a new kind of buttercream it goes all wrong and I can't figure out why 😭 I do it exactly how I'm instructed
Bummer :(....that"s how I I am with Pie Pastry.
Most Russian buttercream recipes call for 4 sticks of butter.
I saw another video that says the condensed milk should be chilled overnight. If it separates while mixing, pop the icing in the fridge for 5-10 minutes and then resume mixing. Maybe those tips will help.
It is because it SEEMS like a fail but you have to KEEP mixing, then it all comes together - see Preppy Kitchen.
@@morrism3250 adding cold condensed milk to room temp butter will cause it to curdle. But they should make sure the ambient temperature in the kitchen isn't over 78.
I can't believe that it has only 4 ingredients, thanks for share. ¡Saludos desde México! 🇲🇽
This is sooooooo good! Using this buttercream recipe I was able to decorate my cupcakes for the first time 🙈 I always have bad luck with the other type. Thank you so much!!
I use salted butter (for all my baking) so I just leave out the added salt. This turned out so delicious and couldn't be easier to make.
How stable is it for countries with really hot weather? I am not sure if I can decorate a cake with this frosting..
Same
Thank you for this vid. How many cupcakes would it frost? How many cups does it make? Asking for if I had to ice a 6inch cake.
I'd like to know this also
Thank you for this, will def be trying this out. Do you think it would be suitable to also cover a cake in this type of frosting. As always many thanks
One of my favorites! But I think I use 4 sticks of butter. Great video!
@Laura Wilson, I use 4 sticks of butter, too. I also use salted butter and just omit adding the salt, and I use a tablespoon of vanilla extract. Sooooo good.
What does it taste like? Does it need to stay refrigerated or does it keep its shape room temperature?
Cupcake savvy uses this condensed milk icing a lot
Yes for over a year now. I also use it.
It is amazing buttercream, and the flavours that cupcake savvy makes are a..mazing. 😋🥰😋
09echols I think it’s gross I made it
@@SuperTamig same 😖 it tastes like weird, sweet butter, but it has a nice texture
I'm very creative Have you tried the flavored versions?
My icing failed. I followed the instructions but could not get it to hold its shape. I tried refrigerating it but it didn’t help. It’s not runny but it does not hold a stiff peak or any shape when I tried to pipe it.
Never heard of this...I will definitely need to try it. May be adding another icing to my list🤔
Your timing on this new frosting is perfect !!! I have been thinking about trying a new kind b/c american is just so much powdered sugar and depending on the batch can be too sweet for me atleast. Do you think you could do a video of just working with this Russian buttercream now ?? Like doing some ombre, piping & covering a cake please ?
J.K Fitz This channel has so many versions of this frosting. ua-cam.com/video/lAL_30tX3QQ/v-deo.html
ua-cam.com/video/lAL_30tX3QQ/v-deo.html
another great alternative to american buttercream is swiss meringue! its really easy to work with and very light. it's easy to make and has become my new go-to.
@@louisondessus thanks ! I have to try some new kinds b/c american is too sweet for me lately. Lol Do you know does it work well with striping combs ?
@@JKFitz See Preppy Kitchen...he explains it in the finest detail.
Could you slowly add the condensed milk into the whipped butter while on a slow blend speed?
The key to this is the proper room temp of the butter like you mentioned. The first you tube video I watched said to have the condensed milk cold. That won't work. The frosting was sliding off the cake. Even after I tried adding 1 cup of powdered sugar to thicken it up. Wasn't working. Also My butter was too warm. Just leave it out about 45 min. This is a good video. Thanks. I'm going to try it again because the taste was amazing. Also another video said to whip the butter for no less than 8 minutes.
WATCH OUT -This recipe doesn’t work!!!!! You need more butter, at least 400 grams (1.5 cups or 3 sticks) of butter or it’s a soupy mess!
How long should you mix everything in between additions of the condensed milk?
Here in Philippines we call that Condensed milk buttercream.. Only condensed and butter.. 😊
Does it have to be refrigerated?
I don’t understand how this recipe can work with so little butter. When I tried it, it was way too liquid and unpipable. I need to use at least 3,5 or 4 sticks of butter to get a useable result.
Can you decorate your cupcakes the day before with this buttercreamand keep them in the frig?
To eat the cupcake, tear off the bottom half of the cake and put it on the top. Cupcake sandwich!
Just tried it! It’s DELICIOUS but it came out runny for me. I followed step-by-step. Not sure where I went wrong.
Meraki Event Creations I think it’s runny because normally people add 4 sticks of butter instead of two
It came out runny and clumpy. This recipe did not work for me! Help. It’s so yummy!
Maryann Castro You can place it in the fridge if it runny. Most recipes do use 4 sticks of butter.
Mine was runny as well. Sticking it in the fridge helped...but it still melted and turned runny again if it wasn't eaten right away.
This looks so good. I actually can't stand sweetened condensed milk on it's own or as a topping but I don't mind if it's mixed into something. Can't wait to try this.
This is very similar to Most Indonesian butter cream recipes, but sometimes, some people here use margarine or shortening or buttermix instead of only use full of butter , because it is cheaper than butter and to prevent the buttercream from melting too much in the hot tropical climate
Hi dear I tried this and became a flop it was very watery. Can u guide what would have gone wrong
Did you chill the sweetened condensed milk first?
I guess you refrigerate frosted cupcakes?
Is this firm enough to pipe Russian flowers with?
What if my buttercream doesn’t do a peak?
Please activate the translation into Arabic so that we can benefit.
I just done this and my one was all wrong
Hi! Lots of questions that have not been answered. Chelsea if you have time, can you address them?
1. Do you refrigerate for crumb coat?
2. How well does is stand up on a hot day?
3. How well would this work on a semi naked cake?
4. Does is have a yucky aftertaste?
5. If using salted butter, can you omit the salt?
6.Would this work under mirror glaze/fondant?
7. How much frosting does this make?
Thank you!
you ned to just try it out for yourself.
How to achieve chocolate flavor.thanks
Can't wait to try this!! Thank you Chelsea!!😍😍
Will have to try this soon. I would like to see a lemon cream cheese glaze.
Can you freeze left overs?
Can you try ermine buttercream... Please ❤️
Hi, is this stable?
Too sweet compared to french pastry
Can you add food colouring in this?
I Love American Buttercream but yes it is sweet, I will be willing to try this one, Thanks for sharing 😊 Can you tell how many cups you get from this ingredients?
1 cup butter
1 3/4 cup condensed milk
Is this frosting good to freeze?
It's watery how can I fix it
Just tried this....was disappointed. Tasted like sweetened condensed milk. It’s look and texture reminds me of Cool Whip. I added cocoa powder and it improved its taste. Won’t be making this again but was fun to try. Thanks for sharing even though I didn’t care for it. 😋
Oh, whoch buttercream tastes best?
Can you color and flavors this frosting like regular American buttercream?
Bird's Party Yes, this channel has a million versions of this frosting. ua-cam.com/video/lAL_30tX3QQ/v-deo.html
ua-cam.com/video/5P1Kyj4kk38/v-deo.html
definitely gonna have to try this~
can u try Italian buttercream