Omg Karolyn…your tip at the end…adding few drops of vanilla to a pot of boiling water…just melted my heart cuz my mom (God rest her soul) used to do that when I was a child. I’m 65 now and do that often not just to make the house smell like i’m baking something, but to put moisture in the air while it simmers, all the while reminding me of my sweet mom. Thank you Karolyn! 🙏🏻❤️🙏🏻
@@KarolynsKakes oh…do you ever bake chocolate cakes? I will be searching your “data base” later today for one😂 I’d live to make a delish choco/peanut cake with your buttercream recipe…yum!
Granddaughter's party is next weekend, thank you for all the tips. To make my "practice" cake's frosting, I don't have access to Sweetex, but I did use Crisco. I made my purple by mixing 1 toothpick in red and 1 in royal blue, put them into a dish to make my purple so I could add just a little on a toothpick. It worked! My buttercream icing is white! Thank you for that tip. Your buttercream icing recipe is great! I'm hoping 2 batches of icing is enough for frosting a 12 x 20 square cake next week?????
Yay!! And I think 2 should be good, I would probably make 3 just in case, but then again I use it all the time so having extra isn't a big deal. (You can always freeze the extra icing if you don't use it for a while.)
First... you had me at "I like salted butter" , then you reinforced my feelings with the humor after the just the tip haha. Thank for the tips! Making a cake for my daughter in & sons baby shower soon 😊
@@KarolynsKakesIt's all about controlling the amount of salt. I guess it's not as big of a deal when you're making an icing that has about 2lbs of sugar in it because that much sugar overpowers all of the salt and that much salt balances out the sweetness. I, personally, like to use swiss meringue buttercream. For most recipes, that uses about 35% of the sugar that ABC has and about 37% more butter. That drastically affects the salt:sugar ratio. It's kinda like all purpose flour vs self rising. It's more versatile across products and you can easily add the elements that you need in the proportions that you need in order to get the effect you want.
Such a great teacher! Will try this recipe today, in fact; trying to make a pound cake layered with mixed berry jam and "hoo-white" buttercream on the outside. The cake is very dense, having been made with a recipe with confectioners sugar and cake flour, instead of the usual. Just wanted to experiment with a firm texture on the pound cake. Wish me luck!
I love love love Wilton's vanilla it tastes and smells so good everyone says they love the taste and smell as well. They can walk in a space and know I've made a cake. 🤗😋💕
I'm glad I stumbled on your videos! I must say, you remind me (resemble and sound) of Gretchen, who used to own and do videos for Woodland Bakery in New Jersey??? 😅 Are you related? She now does videos for her vegan bakery...I think... have a great day!
I got it !!! A tiny tiny tiny drop of coloring to keep it white lol Thank you for the tutorial it is very helpful to help new cake decorating and baking like myself.
@KarolynsKakes just like purple toothpaste will whitten your teeth.. I should of invented that toothpaste because i always knew that because i did hair for 30+years. We would use a lil purple for colors and highlights. It works. Thank You.
wow! I am going to try this! I've heard very often how real, non imitation vanilla is so important for taste. Does that Wilton really taste the same? Because real is way too expensive and it would be a great way to save money! I love how cute you are in your videos! I am just starting out and can't wait to watch more!
Awwww thank you Angie! I just really love the Wilton clear vanilla, I don't know what they put in it, but it is so addicting!! People love the taste, give it a shot and let me know what you think!
This is the BEST icing I've ever made! So simple and great! I used Land-O-Lakes unsalted butter and it came out really white without the purple dye. I'll try salted butter next time. I'm excited because I've tried so many icing recipes and have been so disappointed. And I made a special trip to the store for the Wilton vanilla, its the BEST. I will never use another vanilla extract ever again. Thank you so much!
It's funny. Before I knew where you lived I thought the way you talk sounded like someone from my area 🤣 I just started decorating cakes 6 months ago ! Is high ration shortening sold in stores ?
I love your videos. Some Walmart stores sell high ratio shortening. They come in cans like the Cristina shortening. This way you don’t have to buy a huge amount.
Hi Karolyn, new subscriber had a question can you pipe this butter cream on cupcakes wanted to know if the butter cream too thick. Thanks for bringing great content ❤
Hi Cynthia! Yes, I do it all the time. I like my icing to be a creamy peanut butter consistency, so I will add liquid (a little at a time) until it gets to that perfect spreadable / pipeable consistency.
I live in a hot & humid climate and have been told that merengue powder can help stabilize buttercream. Do you ever use merengue powder in this recipe? I really don’t want to mess up the buttercream. Thanks so much for sharing your knowledge with the world! We surely do appreciate all the expert advice! 😊
OMG please do! I actually have been trying to contact Wilton regarding a product. Can you please email me at KakeAcademy@gmail.com? I would love to talk to you about it!
Hi Karolyn, Love your videos, thanks so much! Quick question, I notice in this recipe you use 3/4 c. shortening but in other videos you only use 1/2 c.; have you changed up your recipe and which do you prefer. Thanks again!
Omg so I finally got my sweetex and my containers just like you and what a mess transferring this shortening!!! I’m glad I won’t have to do it for a while. If you have any tips for doing it easier, please let me know!! ❤
Ummmm ask your mom to do it, that's what I do!! 😂😂😂 When I used to do it, I would put gloves on and scoop it out with my hands. Also, fold down the 4 sides of the box and wrap the bag around the top of the box so it doesn't keep falling in on itself!
Thank you so much for the purple tip... So smart! it's just like I do in hairstyling when gray or blonde hair has a yellow tinge..😉 Shimmering lights/purple shampoo First time using any shortening in a butter cream frosting, only had Crisco but still turn out good.
Yes I remember when I had brassy highlights in college and needed purple shampoo! 😂😂 Crisco works in this recipe! It may be slightly greasier than Sweetex, but it’s still delish!
Thanks for sharing. Also if you whip the icing longer you don’t have to use the purple coloring. I tried it and was surprised it worked. As for the high ratio shortening, I have no idea what brand can be used. I only been using salted butter.
Love your videos! Will be trying out your buttercream recipe next week. Have a question though, if you can help with please. If I use unsalted butter, how much salt do I have to add in the icing and at what stage. Will be waiting to hear from you soon!
Hi! I love all your videos!! Does this leave a greasy taste? I haven’t tried this shortening yet, but I always taste the shortening. Am I doing something wrong? Thanks for all your tips and advice!😁💕
The high ratio shortening is great because it isn't greasy, it is very smooth and has a great consistency. If you don't want to invest in a huge block of the shortening, search around and see if you can find a smaller tub of it to test it out.
Hi. I'm 1 of your subscriber. Just wanted to ask if this buttercream is very stable even in a hot weather? I'm from Philippines and the weather here is hot. Thank you
Sorry this has nothing to do with the video, but I have to say that I trust your judgement, I’m trying to color my cream cheese icing a deep blue, will the microwave method work for it ? Thanks in advance
I’m not sure I would want to microwave cream cheese. I never have done it myself. Maybe you could microwave some regular American Buttercream and then add that to the cream cheese icing and see if that works?
Getting ready to try. Can you use a tip of liquid purple if you don't have gel? And on one of your other videos you said you can use Walmarts Great Value shortening. Will it work as good. I can't afford the other.
When I took the Wilton classes many years ago, they taught us to add meringue powder to our buttercream so that the buttercream would crust. Since you don't add meringue powder, how does your buttercream set-up? Thanks, Karolyn! 😊
Karolyn, where do you keep your big block of Sweetex after you scoop some into the smaller container? Can it go in my extra refrigerator? It's WAY too hot in Georgia to leave it in the garage.
Hi it's Zubeida, thank you for such awesome tips. I wish bakers and cake decorators in SA could be so helpful. Some of them give incorrect recipes which is so annoying. 1 stick of butter is equvelant to how many grams.
Hey girl! Love your videos! With the cost of butter now, have you tried white margarine? You can get a 50# case from Gordon's around $75. I am curious to know your thoughts on using margarine. You are the bomb, as always! ❤
I know margarine melts at a higher temp than butter, so it would hold up longer in the heat. However, I believe it would alter the structure and mouth feel of the icing. (Could be too soft, maybe gritty.) I've never used margarine in my icing. But if I were to try it, I would do 1/2 butter, 1/2 margarine, along with the shortening to see how that turns out. The Sweetex in the icing should keep the mouth feel really creamy. If you try it, please let me know how it turns out!
In in my country, margarine is pretty expensive so most bakers prefer to use margarine instead. I have tried margarine only butter cream as well as just shortening butter cream(for whiter butter cream). I am yet to try butter cream with butter. But the margarine works fine too.
Do you use this butter cream in very hot humid areas such as Texas? I tried American buttercream for my very first cake and it almost melted off the cake! So I have gone to Italian buttercream ever cents. I haven’t ever tried American again, but I would like to, since it is so much easier. And obviously cheaper.
It gets pretty humid here in Philly, maybe not as bad as Texas. But right now I look like Monica in Barbados (FRIENDS reference LOL) so it's pretty humid here. You probably didn't use the high ratio shortening when you made the American Buttercream previously. That makes a HUGE difference. The only thing is that it's only sold in 50 pound blocks and is a little pricey. There are sites like etsy that sell smaller quantities, but pound-for-pound, it costs more. The shortening melts at a higher temp than butter so it can withstand the heat longer. Here's the shortening on Amazon: amzn.to/3ropc9E
I looked it up, it looks like CA has banned anything with trans fats. However, Sweetex removed the trans fats from their shortening a few years ago, so I'm not sure why you still couldn't get it there?
Yup! I mentioned it in a recent video (can’t remember which one) The shortening helps stabilize the icing. I find that in the cooler months, I can use less shortening and still have the same result. When it is warmer out and icing tends to melt, I like to use a little more shortening because the shortening melts at a higher temperature and makes the icing more stable. Just a personal preference though!
Thank you so much for this, Karolyn! I am curious why you use the paddle attachment rather than the whisk -- is it avoid incorporating air, and therefor bubbles? Is that the main reason you would use the paddle rather than the whisk in general, or are there other considerations?
I personally just hate the whisk attachment and only use it for something like whipping egg whites. The paddle gets the job done and is easier to clean. And the whisk may actually beat too much air into it.
I get asked this all the time LOL! I use 3/4 when it's warmer and 1/2 when it's cooler. The shortening melts at a higher temp than butter so it holds up in the heat longer. Lard is okay to use in baking, but I wouldn't recommend using it in icing. I have a video where I compare shortenings: ua-cam.com/video/rqtPIMoyc5A/v-deo.html
Can you do the purple trick with white chocolate ganache? It’s always yellowish and I want a very white drip! Or should I just use white gel color? Or both?! Lol
It should work since purple cancels out yellow. I'd use an oil based color in the ganache though, not gel. Or you can get purple candy wafers and add a little bit of a melted piece into the white!
@@KarolynsKakes I see, I’m trying to have it air bubble free buttercream. I really love your buttercream even tho I made modifications to it lol but it’s still good and not too sweet
@@ODY0319 From 1 batch, I can usually ice a 9" cake. (I bake in 2" high pans and get 4 layers of cake with filling in between.) So it's definitely enough for a 6" cake.
Can you chop up strawberries and add them to strawberry filling or you strawberry pie filling in between the layers. Also I'm trying to find where to buy the Bavarian cream filling any ideas
You can absolutely add chopped fruit to the filling if you prefer! Just make sure you keep the cake in the refrigerator so the fruit doesn't spoil. And I've never used Bavarian cream, but I like the Henry and Henry brand and they do have that flavor: amzn.to/468HHPt
You can use Crisco, it's a different mouth feel (Crisco is greasier) and not as smooth as high ration shortening. Or you can google "sweetex high ratio shortening" and click on the "shopping" tab and see there are some sites that sell smaller portions.
I always beat my butter for a few minutes and it turns white without adding anything. Do you feel that changes the properties of the butter in any way?
I do both - beat and add purple - but I’m making swiss buttercream. I’m going to experiment though with part butter and part shortening - that might give a more spreadable texture :) Thanks for the video.
Hi Sandra! Use the buttercream on the fondant for what? I've used it under fondant to ice cakes before covering it. And I've also used it on fondant to add texture. So you can do both!
Can you double and triple this recipe I. One bowl if you have a 6-7 quart mixer or will it not turn out. I notice you do several batches instead of one large one but that takes forever.
You can double or triple the recipe! I prefer to make it one at a time because I only have a 5 QT bowl and it is SO messy if I try to do more than one at a time.
@@KarolynsKakes You are so sweet for replying to my question💕 Thank You👍 I’m going to make it today😊 I’m looking for a buttercream that resists warm weather for under fondant. The one I use gets too soft at room temperature and the fondant doesn’t keep the sharp clean boarders😞not to mention the weight of the fondant even if I keep the fondant thin😞
Someone just told me that Walmart has shortening that is high ratio. I haven't tried it yet, but I am going to! She said it's the shortening labeled "shortening" and not the one labeled "vegetable shortening". It will be interesting to see if it's the same! I get Sweetex shortening from a local restaurant store. It's on Amazon (linked in the description), but they only sell 50 pound blocks of it. I have seen smaller portions on etsy, but it is way overpriced!
Do you enjoy my tutorials?
I'd be so grateful if you could Buy Me A Coffee!
www.buymeacoffee.com/KarolynsKakes
Omg Karolyn…your tip at the end…adding few drops of vanilla to a pot of boiling water…just melted my heart cuz my mom (God rest her soul) used to do that when I was a child. I’m 65 now and do that often not just to make the house smell like i’m baking something, but to put moisture in the air while it simmers, all the while reminding me of my sweet mom.
Thank you Karolyn! 🙏🏻❤️🙏🏻
Awwww I love this! And I literally did that 20 minutes ago and my house smells WONDERFUL 💜
@@KarolynsKakes oh…do you ever bake chocolate cakes? I will be searching your “data base” later today for one😂
I’d live to make a delish choco/peanut cake with your buttercream recipe…yum!
Love the purple tip. Thank you. When I do my butter bream I use a 1lb butter to 1/2lb shortening to 2lb sugar.
Loved the idea of putting the vanilla in waters so awesome thank you Karolyn.
Whoa!!! Adding purple to get white - who would have thought!!!! Thanks
Love your tutorials n your energy.
Thank you Maritza! 🙏
Happy to find a salted butter recipe!!!❤
Granddaughter's party is next weekend, thank you for all the tips. To make my "practice" cake's frosting, I don't have access to Sweetex, but I did use Crisco. I made my purple by mixing 1 toothpick in red and 1 in royal blue, put them into a dish to make my purple so I could add just a little on a toothpick. It worked! My buttercream icing is white! Thank you for that tip. Your buttercream icing recipe is great! I'm hoping 2 batches of icing is enough for frosting a 12 x 20 square cake next week?????
Yay!! And I think 2 should be good, I would probably make 3 just in case, but then again I use it all the time so having extra isn't a big deal. (You can always freeze the extra icing if you don't use it for a while.)
@@KarolynsKakes Thank you!
First... you had me at "I like salted butter" , then you reinforced my feelings with the humor after the just the tip haha. Thank for the tips! Making a cake for my daughter in & sons baby shower soon 😊
I don't know why so many people hate on salted butter, it's the best!! Good luck with the cake 😊💜
@@KarolynsKakesIt's all about controlling the amount of salt. I guess it's not as big of a deal when you're making an icing that has about 2lbs of sugar in it because that much sugar overpowers all of the salt and that much salt balances out the sweetness.
I, personally, like to use swiss meringue buttercream. For most recipes, that uses about 35% of the sugar that ABC has and about 37% more butter. That drastically affects the salt:sugar ratio.
It's kinda like all purpose flour vs self rising. It's more versatile across products and you can easily add the elements that you need in the proportions that you need in order to get the effect you want.
By far the greatest receipe I've seen!!!!
Wow, thank you!
Love, love your videos!!! I have learned a lot from your videos.
Good I like the way you are happy about what you are doing
I bought Wilton’s whitener to my icing. I will definitely try this.
Such a great teacher! Will try this recipe today, in fact; trying to make a pound cake layered with mixed berry jam and "hoo-white" buttercream on the outside. The cake is very dense, having been made with a recipe with confectioners sugar and cake flour, instead of the usual. Just wanted to experiment with a firm texture on the pound cake. Wish me luck!
That sounds delish! And You got this! 🙌🙌
@@KarolynsKakes :)
Ahhhhh! You've been baking for over 20 yrs and your favorite vanilla extract is IMITATION!!!
I love it and have found that people really love it too!😊
I love love love Wilton's vanilla it tastes and smells so good everyone says they love the taste and smell as well. They can walk in a space and know I've made a cake. 🤗😋💕
PLUS, the Wilton imitation vanilla is colorless, helping ensure the whiteness of the buttercream.
The reason is that real vanilla is brown. To get white icing it has to be imitation.
And using a low grade powdered sugar. Not pure cane 🤯
I'm glad I stumbled on your videos! I must say, you remind me (resemble and sound) of Gretchen, who used to own and do videos for Woodland Bakery in New Jersey??? 😅 Are you related? She now does videos for her vegan bakery...I think... have a great day!
I got it !!! A tiny tiny tiny drop of coloring to keep it white lol Thank you for the tutorial it is very helpful to help new cake decorating and baking like myself.
So simple right?!
@@KarolynsKakes very simple but if you know how! Now I know!
@KarolynsKakes just like purple toothpaste will whitten your teeth.. I should of invented that toothpaste because i always knew that because i did hair for 30+years. We would use a lil purple for colors and highlights. It works. Thank You.
wow! I am going to try this! I've heard very often how real, non imitation vanilla is so important for taste. Does that Wilton really taste the same? Because real is way too expensive and it would be a great way to save money! I love how cute you are in your videos! I am just starting out and can't wait to watch more!
Awwww thank you Angie! I just really love the Wilton clear vanilla, I don't know what they put in it, but it is so addicting!! People love the taste, give it a shot and let me know what you think!
Molina is a great vanilla and not an imitation but this is a great video and tutorial
As long as the vanilla, or imitation vanilla, is colorless to ensure a pure white buttercream, you should be good.
This is the BEST icing I've ever made! So simple and great! I used Land-O-Lakes unsalted butter and it came out really white without the purple dye. I'll try salted butter next time. I'm excited because I've tried so many icing recipes and have been so disappointed. And I made a special trip to the store for the Wilton vanilla, its the BEST. I will never use another vanilla extract ever again. Thank you so much!
Yessss!!! It really is so good, people hate on imitation vanilla but Wilton is the best! 🙌🏼
Thank you so much for your receipe ❤
I like your teachings so much 🎉🎉🎉❤❤❤
Thank you love! 💜
@karolyn you are awesome!! So glad I found you!
Kandy! I'm glad you found me too! 💜🙏
Omg I live in Philadelphia!!!! I'm so happy to hear someone so close to me !! Yay
Yayyy!! Where in Philly are you?
And go Eagles LOL
@@KarolynsKakes northeast. How about you?
It's funny. Before I knew where you lived I thought the way you talk sounded like someone from my area 🤣 I just started decorating cakes 6 months ago ! Is high ration shortening sold in stores ?
I love your videos. Some Walmart stores sell high ratio shortening. They come in cans like the Cristina shortening. This way you don’t have to buy a huge amount.
That should say Crisco not Cristina 😅
Yes! I did make a video talking about that, the WalMart brand is a good dupe! 🙌
I jusy found your videos and im glad i did !
Wonderful! Welcome to my little corner of YT!
I just tried this recipe and omg it’s the best!!! Not too sweet and so smooth !
Glad you liked it!! It's my fave! 🙌🙌
I love your energy, you’re so cute 🥹💖💖🫶🏻
Awww thank you honey!
I can't get enough of your videos ❤❤
Thank you love!
U re good at what u do and teaching that's good
love your energy! I have learned so much from your videos
You're welcome Mark, I appreciate you!!
Hi Karolyn, new subscriber had a question can you pipe this butter cream on cupcakes wanted to know if the butter cream too thick. Thanks for bringing great content ❤
Hi Cynthia! Yes, I do it all the time. I like my icing to be a creamy peanut butter consistency, so I will add liquid (a little at a time) until it gets to that perfect spreadable / pipeable consistency.
I live in a hot & humid climate and have been told that merengue powder can help stabilize buttercream. Do you ever use merengue powder in this recipe? I really don’t want to mess up the buttercream. Thanks so much for sharing your knowledge with the world! We surely do appreciate all the expert advice! 😊
Yes! I actually added meringue powder last week to stiffen the buttercream to make roses. That definitely stabilizes the icing!
I work at Wilton as well as my family using the products for four generations. Is it ok if I share your video with my bosses?
OMG please do! I actually have been trying to contact Wilton regarding a product. Can you please email me at KakeAcademy@gmail.com? I would love to talk to you about it!
your tips are amazing. Also, thanks for the link for shortening
Thank you honey! ☺️☺️
Hi Karolyn, Love your videos, thanks so much! Quick question, I notice in this recipe you use 3/4 c. shortening but in other videos you only use 1/2 c.; have you changed up your recipe and which do you prefer.
Thanks again!
I use 3/4 in the Summer when it's hotter and the icing needs to withstand the heat. I use 1/2 cup in the colder months where cakes don't melt as fast!
@@KarolynsKakes thanks so much!!!!
@@KarolynsKakes thanks so much! Love your videos!!!!!
I love all your content your amazing xx
Thank you so much!!
Obrigada por compartilhar sua receita.
¡De nada!
Yay for buttercream! To color, gel?
Yes! I love Americolor gel color!
😂just the tip. I love watching your videos. You’re like a baker/ comedian
Thank you so much. I use high ratio shortening as well. I really like it.
It's totally worth it because the consistency is so much better 😊
Hey Karolyn what are your recommendations for butter cream and Russian piping flowers.
Omg so I finally got my sweetex and my containers just like you and what a mess transferring this shortening!!! I’m glad I won’t have to do it for a while. If you have any tips for doing it easier, please let me know!! ❤
Ummmm ask your mom to do it, that's what I do!! 😂😂😂
When I used to do it, I would put gloves on and scoop it out with my hands. Also, fold down the 4 sides of the box and wrap the bag around the top of the box so it doesn't keep falling in on itself!
Thank you so much 😊
I just love your tutorial videos
Darlene! You're so sweet, thank you!
@@KarolynsKakes Thank you!!!!!
Thank you so much for the purple tip... So smart! it's just like I do in hairstyling when gray or blonde hair has a yellow tinge..😉 Shimmering lights/purple shampoo
First time using any shortening in a butter cream frosting, only had Crisco but still turn out good.
Yes I remember when I had brassy highlights in college and needed purple shampoo! 😂😂
Crisco works in this recipe! It may be slightly greasier than Sweetex, but it’s still delish!
Ive ordered the vanilla! Thanks
Yesss! Let me know what you think!🙌
@@KarolynsKakes You were so right! Everyone commented on my buttercream. It was delicious. Thank you xxx
Thanks for sharing. Also if you whip the icing longer you don’t have to use the purple coloring. I tried it and was surprised it worked. As for the high ratio shortening, I have no idea what brand can be used. I only been using salted butter.
Thank you for this! I prefer Sweetex Golden Flex, I've been using that for a long time and swear by it!
Wow!! I have been decorating cakes since 2002.
We started before the whole craze began, it was so different back then!
@@KarolynsKakes Yes!! So different.
I made this recipe and let me tell you, it was delicious!!
Love your videos! Will be trying out your buttercream recipe next week. Have a question though, if you can help with please. If I use unsalted butter, how much salt do I have to add in the icing and at what stage. Will be waiting to hear from you soon!
I would just add a pinch of salt and cream it with the butter and shortening before you add anything else!
Thanks!
Love the video. Can you use this icing recipe for wedding cakes ?
Yes! I do all the time 😊🙌
Love your videos! Any Canadians here that know where I can get/order high ratio frosting?
Hi! I love all your videos!! Does this leave a greasy taste? I haven’t tried this shortening yet, but I always taste the shortening. Am I doing something wrong? Thanks for all your tips and advice!😁💕
The high ratio shortening is great because it isn't greasy, it is very smooth and has a great consistency. If you don't want to invest in a huge block of the shortening, search around and see if you can find a smaller tub of it to test it out.
@@KarolynsKakes thank you! I’ll search around and see if I can find a smaller quantity. 😁
Hi. I'm 1 of your subscriber. Just wanted to ask if this buttercream is very stable even in a hot weather? I'm from Philippines and the weather here is hot. Thank you
Hi! It’s stable because of the addition of the shortening. That melts at a higher temperature than butter!
Always posting good content!
Thanks for the love! ☺️💜
Sorry this has nothing to do with the video, but I have to say that I trust your judgement, I’m trying to color my cream cheese icing a deep blue, will the microwave method work for it ? Thanks in advance
I’m not sure I would want to microwave cream cheese. I never have done it myself. Maybe you could microwave some regular American Buttercream and then add that to the cream cheese icing and see if that works?
Saludos… esta receta sirve para lugares calientes como Puerto Rico? Gracias
Great tip as always.
Thanks girl 💜🎂
This is some GREAT advice! Thank u SOOO much for sharing with us all! 💐
You're welcome honey!
Getting ready to try. Can you use a tip of liquid purple if you don't have gel? And on one of your other videos you said you can use Walmarts Great Value shortening. Will it work as good. I can't afford the other.
The great value shortening (not the all-vegetable) is a good substitute! And what do you mean by liquid purple?
Thank you so much for the recipe 👍😊
Where do you buy the shortening?
I get it locally at a store called PJP Marketplace. But you can find it online too.
@@KarolynsKakes
Thank you, can you give me the name again and or send me the picture of the logo.
You’re the best, thank you in advance💕👍
When I took the Wilton classes many years ago, they taught us to add meringue powder to our buttercream so that the buttercream would crust. Since you don't add meringue powder, how does your buttercream set-up? Thanks, Karolyn! 😊
Yes, this buttercream does crust. The meringue powder will help to stiffen the icing so you can pipe flowers and they will hold their shape!
How much meringue powder do you add? Thank you.
Thanks, Karolyn!
Do you have a method for darkening buttercream ?! For navy blue ?? Instead of using a ton of blue or color
Karolyn, where do you keep your big block of Sweetex after you scoop some into the smaller container? Can it go in my extra refrigerator? It's WAY too hot in Georgia to leave it in the garage.
I just keep it in the (air conditioned) house. Refrigeration isn't necessary!
Hi it's Zubeida, thank you for such awesome tips. I wish bakers and cake decorators in SA could be so helpful.
Some of them give incorrect recipes which is so annoying.
1 stick of butter is equvelant to how many grams.
Well I’m happy to help! 1 stick of butter is 113 grams.
Hey girl! Love your videos! With the cost of butter now, have you tried white margarine? You can get a 50# case from Gordon's around $75. I am curious to know your thoughts on using margarine. You are the bomb, as always! ❤
I know margarine melts at a higher temp than butter, so it would hold up longer in the heat. However, I believe it would alter the structure and mouth feel of the icing. (Could be too soft, maybe gritty.) I've never used margarine in my icing. But if I were to try it, I would do 1/2 butter, 1/2 margarine, along with the shortening to see how that turns out. The Sweetex in the icing should keep the mouth feel really creamy.
If you try it, please let me know how it turns out!
In in my country, margarine is pretty expensive so most bakers prefer to use margarine instead. I have tried margarine only butter cream as well as just shortening butter cream(for whiter butter cream). I am yet to try butter cream with butter. But the margarine works fine too.
Do you use this butter cream in very hot humid areas such as Texas? I tried American buttercream for my very first cake and it almost melted off the cake! So I have gone to Italian buttercream ever cents. I haven’t ever tried American again, but I would like to, since it is so much easier. And obviously cheaper.
It gets pretty humid here in Philly, maybe not as bad as Texas. But right now I look like Monica in Barbados (FRIENDS reference LOL) so it's pretty humid here. You probably didn't use the high ratio shortening when you made the American Buttercream previously. That makes a HUGE difference. The only thing is that it's only sold in 50 pound blocks and is a little pricey. There are sites like etsy that sell smaller quantities, but pound-for-pound, it costs more.
The shortening melts at a higher temp than butter so it can withstand the heat longer. Here's the shortening on Amazon:
amzn.to/3ropc9E
Love all your videos! Unfortunately in California, we cannot buy or be shipped high ratio shortening. Have no idea why!
I looked it up, it looks like CA has banned anything with trans fats. However, Sweetex removed the trans fats from their shortening a few years ago, so I'm not sure why you still couldn't get it there?
I am also in CA what I do is get the Walmart brand not crisco and use milk to bring back the fat in the shortening works like a charm.
Hi can this recipe cover a 8in cake and 12 piped cupcakes? Thank you in advance I will try your recipe.
Yes it can! I hope you like it!
Hey so in the earlier tutorials you add 3/4 cup of shortening and in newer vids I believe you add a 1/2 cup shortening. Any reason for the change?
Yup! I mentioned it in a recent video (can’t remember which one)
The shortening helps stabilize the icing. I find that in the cooler months, I can use less shortening and still have the same result. When it is warmer out and icing tends to melt, I like to use a little more shortening because the shortening melts at a higher temperature and makes the icing more stable. Just a personal preference though!
@@KarolynsKakes ... do you still use the same amount of butter?
Thanks a lot dear am from Uganda
Hi am all the way in a Jamaica in the west indies , hot and humid, I love your vedios never now about the dab of purple 💜 you
It's super hot and humid down there! It's a little more challenging to work in that environment. Love you back!!
Wilton extract had been pulled from the stores and apparently limited on Amazon..have you had problems finding it?
I just looked online and Wilton has it in stock on their site. I haven't seen it in stores in a while, I always get it online.
Thank you so much for this, Karolyn! I am curious why you use the paddle attachment rather than the whisk -- is it avoid incorporating air, and therefor bubbles? Is that the main reason you would use the paddle rather than the whisk in general, or are there other considerations?
I personally just hate the whisk attachment and only use it for something like whipping egg whites. The paddle gets the job done and is easier to clean. And the whisk may actually beat too much air into it.
I made the butter cream but it looks kind of thick how can I make it silky or smoother
Hi Karolyn
How much shortening did you add to this buttercream? If you could please mention it in grams
Approx. 145 grams!
Thank you
How long do sweetex shortening last if you don’t use it all the time?
It is only use for icing cake ?
Shortening has a long shelf life. I would say at least a year! I recommend keeping it in an airtight container.
❤️ Do you make whipped cream icing as well?
I don't, I just stick with American Buttercream because I've found that's what my customers like!
thanks...grass feed butter, kerr
is really yellow, I'll try this ...again thanks
I have a question...the vid yesterday said to use 1/2 c fat but today you said 3/4 c. Which is correct? And, can I use lard instead of crisco?
I get asked this all the time LOL!
I use 3/4 when it's warmer and 1/2 when it's cooler. The shortening melts at a higher temp than butter so it holds up in the heat longer.
Lard is okay to use in baking, but I wouldn't recommend using it in icing. I have a video where I compare shortenings:
ua-cam.com/video/rqtPIMoyc5A/v-deo.html
Can you do the purple trick with white chocolate ganache? It’s always yellowish and I want a very white drip! Or should I just use white gel color? Or both?! Lol
It should work since purple cancels out yellow. I'd use an oil based color in the ganache though, not gel. Or you can get purple candy wafers and add a little bit of a melted piece into the white!
I was wondering when you do you buttercream would this affect the taste of the buttercream if you mix it for longer on low?
It may not affect the taste, but the texture could be different as you would be adding more air into it!
@@KarolynsKakes I see, I’m trying to have it air bubble free buttercream. I really love your buttercream even tho I made modifications to it lol but it’s still good and not too sweet
Gracias 🙏
I love hi-ratio! Where did you get the tub for your shortening?
My mom actually got them for me. I’ll ask her and let you know!
I found them on Amazon and put the link in the description!
When making a lot buttercream before using on cakes after fridge do you let set to room temperature or do you use mixer to cream again
You want to rewhip the icing after you thaw it from the fridge!
@@KarolynsKakes yes
@@KarolynsKakes yes
Thank you I’ve done the method to on how to get frosting white it came out perfect ❤
Can you use the same consistency of frosting for decorations
Nice
Will this batch cover and fill an 8" round 3 layers
Yes!
Hi karolyn can u make a video about how to adjust the recipe as per cake pan size?
I will put this on my list of videos to make!
@@KarolynsKakes also may you put how much buttercream can it ice? I think the recipe is enough for a 3 layer 6” cake
@@ODY0319 From 1 batch, I can usually ice a 9" cake. (I bake in 2" high pans and get 4 layers of cake with filling in between.) So it's definitely enough for a 6" cake.
@@KarolynsKakes I must be heavy handed lol because I iced 1 8x3 and a 8x2 pan and little to none I think I used a lot on my crumb coat
@@ODY0319 I usually do about 1/4" thick layer of icing on my cakes.
How do you make your buttercream in PA, I thought we can't use butter, milk, or cream according to my inspector?
Different states have different laws. Where are you located? I know Florida prohibits butter in icing. In PA, you can use butter!
Karolyn is here kindly helping us novice bakers..Please be kind back to her by not trying to find things to pick on her for. Thank you.
Can you chop up strawberries and add them to strawberry filling or you strawberry pie filling in between the layers. Also I'm trying to find where to buy the Bavarian cream filling any ideas
You can absolutely add chopped fruit to the filling if you prefer! Just make sure you keep the cake in the refrigerator so the fruit doesn't spoil.
And I've never used Bavarian cream, but I like the Henry and Henry brand and they do have that flavor: amzn.to/468HHPt
Quick question is there another substitute other than sweetex shortening the container is so big looking for smaller size for butter cream Frosting?
You can use Crisco, it's a different mouth feel (Crisco is greasier) and not as smooth as high ration shortening.
Or you can google "sweetex high ratio shortening" and click on the "shopping" tab and see there are some sites that sell smaller portions.
I always beat my butter for a few minutes and it turns white without adding anything. Do you feel that changes the properties of the butter in any way?
That does work as well! This is just a little faster. 😊
I do both - beat and add purple - but I’m making swiss buttercream. I’m going to experiment though with part butter and part shortening - that might give a more spreadable texture :) Thanks for the video.
Is there a way to convert this to a chocolate buttercream? I'm not covering the cake in fondant. Would you just work unsweetened cocoa powder into it?
Yes you can add 1/2 - 3/4 cup unsweetened cocoa before you add the sugar!
@@KarolynsKakes Thank you so much girl!
hello! Can I use this buttercream on fondant?
Hi Sandra! Use the buttercream on the fondant for what? I've used it under fondant to ice cakes before covering it. And I've also used it on fondant to add texture. So you can do both!
Do you have recipes that can be printed? Thank you
Here's my Doctored Mix Recipe eBook!
www.buymeacoffee.com/KarolynsKakes/e/154324
I'm working on making one for my fillings and icings too 😊
Can you double and triple this recipe I. One bowl if you have a 6-7 quart mixer or will it not turn out. I notice you do several batches instead of one large one but that takes forever.
You can double or triple the recipe! I prefer to make it one at a time because I only have a 5 QT bowl and it is SO messy if I try to do more than one at a time.
Wow u r so creative n ip
Thank you so much 😊
My paddle attachment started peeling like yours, I was afraid of getting paint in my food, so I replaced it.
Same here, I have replaced them a few times since this video!
Is this buttercream the one you use for cakes you cover with fondant? Or do you have a different recipe for that use?
Hey girl, this is the same buttercream I use underneath fondant. I use this recipe to ice all of my cakes :)
@@KarolynsKakes
You are so sweet for replying to my question💕 Thank You👍
I’m going to make it today😊
I’m looking for a buttercream that resists warm weather for under fondant.
The one I use gets too soft at room temperature and the fondant doesn’t keep the sharp clean boarders😞not to mention the weight of the fondant even if I keep the fondant thin😞
@@mariahutter7081 please did your fondant keep the sharp clean boarders when you used this recipe. I plan on using it under my fondant
What is high ratio shortening! Where can you buy it? Does Walmart sell it!
Someone just told me that Walmart has shortening that is high ratio. I haven't tried it yet, but I am going to! She said it's the shortening labeled "shortening" and not the one labeled "vegetable shortening". It will be interesting to see if it's the same!
I get Sweetex shortening from a local restaurant store. It's on Amazon (linked in the description), but they only sell 50 pound blocks of it. I have seen smaller portions on etsy, but it is way overpriced!
have you tried cool whip and powder sugar ...so light
I never tried that! How does it hold up?