This is the best and easiest icing I've ever made. I've added 8oz cream cheese and took out half stick of butter. Never has it come out so smooth and delicious. thank you for the recipe. Also I made two batches in one bowl and it works great. Thanks again.
Yes! It's delicious with the addition of cream cheese! And every time I try to make 2 batches at once, I end up with sugar everywhere. I wish I could do it that way, it would save some time! Are you able to keep the sugar in the bowl when you do it that way?
Can any of you tell me why when I make buttercream, it thins out really quick and won't hold its shape unless it's in the fridge. Within five minutes of being out, a piped swirl turn I to a shapeless puddle and my house is a consistent 72°
I have been making a special birthday cake for each of my twins every year since they were born. I am not a baker, but it was a special gift that I could give them. Yesterday, they turned 20! I have been searching for a delicious buttercream recipe for years, and this is it!! They loved it and even my husband commented on how good it was. I’m so glad I found your channel. Thank you so much!
I have finally decided to give your recipe a try and i was AMAZED on how DELICIOUS and trouble free it was to make! Thank you so so much!! I searched so long and after watching so many other videos (talk about anxiety!) yours is now my go-to buttercream receipe! Thanks again and may your channel & viewers continue to grow!!
Hola estoy viendo tu video, tu haces tres recetas verdad ? Cuantos gramos son de mantequilla por favor y cuanto de azúcar glass , de la manteca usas una taza pero no se pone el traductor para poder entender . Aquí en México las mantequillas son de 90 gramos ., ojalá y puedas ayudarme y leerme 😊🌺🌺
This is by far one of the best videos i have seen regarding buttercream and shortening frosting. With the best explanation of the process and how to resuce the air bubbles.
I just made your peanut butter and strawberry icing recipes yesterday. I used raspberry instead of strawberry in mine. They are both really good. Your channel has become my go to for cakes, icing and fondant work.I watch your videos over again and again. You've become my go to gal lol. Thanks so much for all that you do.
OMG Karolyn! This is seriously the best buttercream I have ever made. I think I would eat a flip flop if it were covered in this stuff. I think it must be the Sweetex shortening (and of course, the Wilton clear vanilla). Thank you so much for sharing your recipes with us.
How did you do this so easily? I keep trying new recipes and my buttercream is too thin no matter how much confectioners sugar I use, then I put it in the fridge where it gets hard as a rock,but within 5 minutes of sitting out it a piped swirl will thin to a shapeless puddle. What am I doing wrong? Not whipping long enough?
I just wanted to say thank you for all the incredible videos. I am a hobby/family party baker. I just made my daughter’s birthday cake and used your yellow box and frosting recipe. Absolutely perfect and delicious. People asked if I was a professional!! Thank you very much and please keep the videos coming. Btw for those in Florida the Sweetex shortening was key to making the frosting and fondant decorations hold in the heat (and the freezing car). Thank you!!!
I'm so glad it got rave reviews! People really love the flavor / texture of the cakes and icing. I try to tell people the Sweetex makes a BIG difference. The problem is that it's hard to find in smaller quantities so people usually don't try it out. But it really helps your icing to hold up to those extreme temps!
Thank you so much for this recipe!!! There is so many ways to make this your own. Made mine with Wal-Mart shortening(not vegetable), will never buy icing again👏👏👏 Tasted great!!
I’m feeling so grateful with you, because at the end I’ve found the true recipe for cake decorations. It’s easy and very good explain it. Gif bless your memory, your hands and all your knowledges. Have a great day with many blessings
Hi Karolyn! I typically make smaller cakes and was hoping you could let me know what you do differently for smaller batches to get it that smooth? You mentioned you would post a video about it but I checked and I’m not sure it up! I’d be okay with just a short reply on how to go about it, I would appreciate it so very much!! Love love your videos and am so grateful for you sharing your craft with us!! Thank you greatly for your time! 💗💗💗
Karolyn you are wonderful, I am so grateful for the icing and decoration lessons. Surprise birthday cake for my daughters 40 birthday party and I followed you instructions for the icing. So far so good no air. Hopefully everything else goes to plan.
Ok I am officially in love with your channel. You just happen to show up on my home feed and I’m so glad you did. I just made my first batch of vanilla buttercream without all the bubbles and I’m crying happy tears. Thank you for your videos
Do you add salt to your recipe to balance out the sugar? If not, what do I do to balance out the sweetness of the sugar? Would it be a good idea to use salted butter instead? Just a question from a non-professional baker. I made frosting recently and my daughter said that it was good but a little too sweet. Your videos and cakes are awesome so you may already have a video for this. Thanks for sharing!😊
Thank you thank you thank you! You are amazing and your videos and ideas are amazing. Thanks for sharing with us all out here in viewing land. God bless
If I want to fill and cover a 3 tier cake, 10,8, 6 inches 2-2in each, do I need 2 or 3 batches? I’ve made this recipe before, love it! I use great value “high ratio” shortening. Thank you!!! 😊
I've been following you not quite long ago but so far, you are the first baker on Planet UA-cam (I called planet bec everytime I watch videos here I feel like I'm moving into other dimension especially on cakes😅) who give exact techniques and secrets on doing cakes. Thank you so much for your help. Oh I just watched the wedding cake you made. OMG! So beautiful. Please, tell your mom thank you too. She got very stable hands. Perfect video 🥰
Great video! For a helpful tip, if you change the paddle attachment on the mixer, to a whisk attachment, it doubles the amount of frosting in one batch!!! I tried this once on one of my buttercream, and I did see satisfying results.
@@KarolynsKakes Hi! Omg, 7 months later I saw this lol!! For icing cupcakes it's super great, for a cake it may have some streaks with bubbles. : ) But I don't have an issue with it!
Thank you, Karolyn. I am learning so much from your well made and also entertaining videos that present years of cake experience in a way beginners can understand. I have just one more question. Here at the monastery we have a huge commercial mixer that can make 12 loaves of bread at one time, Is there any reason I could not make my 5 batches of buttercream all at once in this big mixer and then whip it up in the smaller 8 quart one?
Aww you're welcome! You can absolutely make it in that big mixer and then whip the air out in the smaller one! I wish I had one that big, it would make life so much easier 😂
Have you had any luck using a hand mixer? I dont have the extra money to buy the stand mixer and would hate to waste anthing. Thanks and hope to hear from you! Also to add, im a beginner and I love your videos!!
I've never tried making this with a hand mixer. A hand mixer won't be able to tolerate a big batch like this. So what I recommend is making 1 batch of the icing with the hand mixer. Then you can put the icing in a food processor or use an emersion blender to get it really smooth!
Your timing is impeccable lol. Next week I need to make a ton of icing for a wedding cake. 💕💕💕💕 I really love your icing recipe, it’s so much easier to work with and it’s delicious!!
This recipe is AWESOME!!! It was not overly sweet and I used the Walmart brand baking shortening. It will forever be my go to recipe. Thank you for sharing!❤️
Really enjoy watching your videos. I wanted to see your recommendation for a printer for edible images. I'm just starting out and don't have such a big budget but want to see what is good out there that is not so big on my wallet. Thank you
I get my edible printing printer and supplies from Icing Images. The quality of the products they sell is top notch. So I never have to worry about the paper falling apart or melting and the printer has been great. I know that it is an investment to make. I will recommend to look into reviews because while some printers and supplies may be cheaper, they come with issues.
Great info! I am new to baking. I love american buttercream, to decorate cakes or for cake filling. The problem is that every time I place the cake in the refrigerator, the buttercream gets very hard. Any suggestions? Thanks!
That's the reason I refrigerate my cakes! I like the icing to get hard so the cake doesn't get messed up when I work on them. There is butter in the icing. Think about it, when you put butter in the fridge, it gets really hard. Your icing is getting hard because the butter solidifies in the fridge. Which is great once your cake is iced, because you can handle it without messing it up!
So true! I'm trying to upload a couple pictures of some stuff I did following your buttercream recipe and your tips and tricks on proper food coloring but I'm a little technically challenged lol😂
Karolyn,when you have made your batch of buttercream. Is it already the right consistency to pipe borders and flowers. I have made some and iced cupcakes, it tasted great
Yes it is! You can always add a little more liquid if you need to thin it out for more intricate piping. And you can add a little meringue powder if you want it even stiffer for flowers!
Can you make a double batch of this buttercream at one time, or do you need to stick to the small basic recipe in order to get good results? We have an 8 quart kitchen aid mixer. How may batches do I need to put in this mixer to create the vacuum you describe?
You can do a double batch at once. I just don't like the mess it creates so I like to split it up into 3 different batches. 3 batches fills my 5 qt bowl. With an 8 qt bowl, you'll most likely need 5 batches.
@@KarolynsKakes Thank you, Karolyn. I am learning so much from your well made and also entertaining videos that present years of cake experience in a way beginners can understand. I have just one more question. Here at the monastery we have a huge commercial mixer that can make 12 loaves of bread at one time, Is there any reason I could not make my 5 batches of buttercream all at once in this big mixer and then whip it up in the smaller 8 quart one?
Approximately how much of this icing would you suggest if I'm making a 3 tier cake 9 inch, 7 inch, 5 inch? I always struggle with knowing how much icing to use. I don't make enough cakes to make a ton at a time. I know it's better to make too much than not enough though.
Assuming you're filling and frosting them, I would make 3 batches of icing like I do in this video. If you're just frosting them (not filling), then you can make 2 batches.
With the batch that you made today, how much frosting did that yield? Love your tips and tricks thank you so much!! just starting out myself and you have been so helpful
@@KarolynsKakes thank you so so much! Really appreciate your quick response. I am making my first wedding cake next week! 12 inch base then an 8 and a 6, so excited and so grateful for all your info it will be crucial💕👍
Hi Karolyn, thank you so much for sharing with everyone your amazing videos. I have learned so much. I do love this recipe and I am ready to try it. My question, do you have any video on how to color the buttercream red and cover a cake with it? Red frosting without using chocolate, in a big amount, is my nemesis. Thank you in advance Maria from CT
I use 1/2 cup in the Winter and 3/4 cup in the Summer. The Sweetex melts at a higher temp than butter, so it can withstand the heat longer. So I like to use more when it's hot. However, you can stick with whatever amount (1/2 or 3/4 cup) you prefer!
I use 3/4 cup in the Summer when it's hotter so it can withstand the heat longer. I find that I don't need as much when it's cooler out, so I use 1/2 cup then.
Hmmmm I've never actually had this with an ice cream cake before! I love ice cream cakes and a lady I know used to work for Carvel. I asked her for the icing recipe for their ice cream cakes and she said it was secret and they don't share it! It's most likely a stabilized whipped cream frosting. That would probably be better on an ice cream cake!
Hi. Love your videos. I am also a self taught home baker. Living in the Caribbean it’s super hot and having trouble getting the right consistency buttercream. Can I use the blue Driscoll shortening if I do not have access to your mentioned shortening?
I never have, but I don't see why you couldn't. Just be aware that Crisco is greasier than the Sweetex high ratio shortening, so your icing may be a little greasy.
Hi first time watching your videos the way you explain everything is sooooo easy and understandable (well for me 😅) question if I want to make alot of icing and Storage on my fridge is it a good idea? Just to play smart and save time or don't be lazy and make icing every time I need it 😅 thank you for your recipe
Hi Paola! Yes, you can make this in advance and store it in the fridge. You'll want to thaw it on the countertop for a few hours before you use it. And then you'll have to re-whip the icing to get it back to a good consistency! (Put it back in the mixer and mix it before you use it again.)
Hi! Love your videos thank you for sharing your techniques! I have 3 cakes to make over the next few days so i made a big batch. How do i colour the icing once made? It was only after i made it that i got to the but in the video that we are to add the colouring at the beginning 🤦🏻♀ any advice now i have a big bowl lovely smooth icing? Thanks!
I make this big batch, then take out however much I want to color and hand mix it in or mix on low, being careful not to beat too much air into it. If you get bubbles, you can smooth them out with this technique: ua-cam.com/video/RLZ49rMUxQM/v-deo.html
Royal icing is good for cookies because it sets hard. This icing does crust, but it only holds up to light touch. So it may be difficult to decorate cookies with this.
Yes! You can mess around with the ratios if you prefer. The shortening helps stabilize the icing as it melts at a higher temp than butter. So with more shortening, it can withstand the warm weather longer.
Hi, love all your videos, such a big fan and it really helps a lot. In South Africa its really hard if not impossible to find shortening, what else could i use instead in place of it?
Hi! You can use all butter (I would do 3 sticks, which is 1 1/2 cups or 339 grams total) The shortening helps stabilize the icing so it doesn't melt as fast at higher temperatures. Since you're using all butter, it will get soft faster. Make sure you don't thin it out too much (don't add too much liquid). Just add a little at a time until you get it to a spreadable consistency!
Hi Karolyn, absolutely love your videos . Im from the uk and we dont have Sweetex here. We have a shortening called Trex. The only ingredients in it are Palm oil and Rapeseed oil. Is this the same as hi ratio ( sweetex)?? Nutritional info per 100g: ENERGY; 900kcal FAT; 100g SATURATES; 35g MONOSATURATES; 47g POLYUNSATURATES; 17g. All the rest, such as carbs, sugars,fibre, protien and salt are 0g. I have been baking deserts and celebration cakes for years and im a bit apprehensive at trying the Trex.
I've heard that Trex is the substitution that people use in the UK. The high ratio shortening (Sweetex) has no moisture, which results in a very smooth icing. The Sweetex is soy-based. I'd love to try the Trex to see how different it is. I can't get the Trex here though 😢
I’ve tried so many different frosting recipes. I like yours the best. My sister wants me to make 50 some cupcakes. Need for August 3rd She wants chocolate and I’m doing French vanilla with sprinkles. She wants dark chocolate frosting and white frosting so for this recipe how much chocolate or cocoa powder would I add to get the chocolate frosting? she wants a dark looking frosting thanks I know I’m going to need to double the recipe should cover 50 cupcakes.
Yes, I would double the recipe for all those cupcakes. And, I add approx. 1 - 1 1/2 cups cocoa powder to each batch to get a deep chocolate color / flavor. What I like to do is mix the butter / shortening. Add 3 Tbsp water to the bottom of the bowl, then add the cocoa. Mix on low (wet towel on top to catch the inevitable cocoa cloud) until it's all incorporated, adding more water if it's too dry. Then, add the powdered sugar and more liquid to get it to the right consistency.
Thank you for sharing your ideas and tips Question after making butter cream and put in fridge So when I am ready to put on cake do I have to whip again Waiting for your reply
Ok. So I understand what you’re saying regarding “the best way” to add color. But- what if I need The Big Batch, for a project that will involve like 5 different colors? (Say… this weekend?? Lol ;) Do I separate into bowls by color & handmix, pushing my bubbles out by hand/spatula?? Or …?? TY in advance!! 🤗 🎂 🥳
I have a 7 guard kitchen aid so mine doesn’t lift up. So will I still get the same results as you do when you lift it up to get the top? Thank you so much your videos are so much easier to follow .
I don't like those bowl lift models, so I'm not sure how it works with those. If I had one, I would just use the spatula and scrape the top to try to mix it in like I did in the video.
It withstands the heat longer than an all-butter recipe because the shortening melts at a higher temperature than the butter. I go by the 2-2-2 rule with this icing: 2 days at room temperature 2 weeks in the refrigerator 2 months in the freezer
You don't have to, but I refrigerate all of my cakes. So if I were to make an all-Sweetex icing, it would go in the fridge. I think they just travel better when they are cold!
Hi I'm glad I ran into your videos like your buttercream looks very smooth and easy to work I been using the sam's buttercream works ok but for me is to sweet but I'm going to give it a try to your buttercream because it looks very smooth just have a question if you use unsalted butter how much salt can you add to cut down the sweetness . I didn't mention I live in Texas and in the summer is very hot day temperatures about 108 F and been looking for a stable buttercream thank you so much for your recipe
Hello!!! You’re literally now my favorite person ever I think I’ve watched like every single one of your videos in the past like two weeks, but I was just wondering how you would go about this recipe in a smaller batch you had kind of mentioned it at the end, but I was just wondering if like a smaller batch would just be like dividing the ingredients in half or how many cakes I would make in order to fill and decorate within a smaller batch? I would love to see a video on it, but a quick response is greatly appreciated, thank you! 💞💞
Awww you're the sweetest! 😊 I usually make this as a small batch. In this video, I made 3 separate batches of it and mixed it all together. So I would just do one batch instead (I do that all the time). I do get some air bubbles in the smaller batches, so I add a TEENY bit more water and rely on my smoothing technique to get those out. I hope that helped!
You do an awesome job at explaining things and I enjoy watching your videos! I’m a novice, for family, cake baker/decorator. I have fun with it but currently stressing about doing my son’s grooms cake today. He’s getting married Friday. It’s a yeti ice chest. Stressing about how to make the lid stay open!!!! Ugh!
@@KarolynsKakes I did it! It was soooo hard but I enjoyed the challenge. And there are a ton of things I would do differently next time to make it better. It’s a vegan cake and vegan buttercream icing. My son is allergic to dairy and eggs. The icing was so delicious but extremely soft and melted when you touched it too long. Never again will I use it for icing cakes, it’s great for cupcakes but that’s it. Lol. Can’t figure out how to send a picture. 🤷♀️I enjoy your channel! Thank you!
Yay!! 🥰🥰 I use Sweetex Golden Flex because that’s what’s sold in the local store I purchase it from. They do have other varieties but I’m not too familiar with them. You can research them on their website! www.stratasfoods.com/category/bakery
Thank you Alejandra! It's hard to say because the cakes could be different sizes and heights. Just a rough estimate, based off of 5" high cakes, I could ice a 14", 13" or 12" cake. Or two 11" or 10" cakes. Or three 9" or 8" cakes. Or four 7" or 6" cakes. Icing may be left over.
Hi! Quick question: what size/how many cakes will this cover? I have a cake that requires 1-8” tier with 3 layers of cake and 1- 10” tier with 4 layers of cake. I keep making a whole bunch of batches of icing and it’s driving me nuts! Lol Thank you for your help in advance!
It's hard to say because it depends on the size and height of the tiers. This should fill and ice the 8" and 10" cakes. I usually just make a big batch and if I use that up, I make more as needed.
If you enjoy my tutorials, I'd be so grateful if you'd Buy Me A Coffee! ☕🙏
www.buymeacoffee.com/KarolynsKakes
This is the best and easiest icing I've ever made. I've added 8oz cream cheese and took out half stick of butter. Never has it come out so smooth and delicious. thank you for the recipe. Also I made two batches in one bowl and it works great. Thanks again.
Yes! It's delicious with the addition of cream cheese!
And every time I try to make 2 batches at once, I end up with sugar everywhere. I wish I could do it that way, it would save some time! Are you able to keep the sugar in the bowl when you do it that way?
Can you still use the method for the buttercream if you don’t have a tilted mixer? I have a lift mixer.
YOUR RECIPE PLEASE
Do you put the cream cheese in at the same time as the butter?
Can any of you tell me why when I make buttercream, it thins out really quick and won't hold its shape unless it's in the fridge. Within five minutes of being out, a piped swirl turn I to a shapeless puddle and my house is a consistent 72°
I have been making a special birthday cake for each of my twins every year since they were born. I am not a baker, but it was a special gift that I could give them. Yesterday, they turned 20! I have been searching for a delicious buttercream recipe for years, and this is it!! They loved it and even my husband commented on how good it was. I’m so glad I found your channel. Thank you so much!
Yayyyy!! I love this! It really has been my favorite forever, and people really love the taste and texture!🙌
I have finally decided to give your recipe a try and i was AMAZED on how DELICIOUS and trouble free it was to make! Thank you so so much!! I searched so long and after watching so many other videos (talk about anxiety!) yours is now my go-to buttercream receipe! Thanks again and may your channel & viewers continue to grow!!
Lydia, you're so sweet, thank you!! And it really is so good, I'm glad you like it! 🙌
Hola estoy viendo tu video, tu haces tres recetas verdad ?
Cuantos gramos son de mantequilla por favor y cuanto de azúcar glass , de la manteca usas una taza pero no se pone el traductor para poder entender . Aquí en México las mantequillas son de 90 gramos ., ojalá y puedas ayudarme y leerme 😊🌺🌺
This is by far one of the best videos i have seen regarding buttercream and shortening frosting. With the best explanation of the process and how to resuce the air bubbles.
Awww Lizeth, thank you so much my dear! 💜🙏
Karolyn I cannot wait to make this!! I have never tried sweetex but I found some at my local cake supply store! This looks soooo smooth.
OMG wait til you see and taste the difference! 🥳
I just made your peanut butter and strawberry icing recipes yesterday. I used raspberry instead of strawberry in mine. They are both really good. Your channel has become my go to for cakes, icing and fondant work.I watch your videos over again and again. You've become my go to gal lol. Thanks so much for all that you do.
Christy! Thank you so much girl, I am so happy I'm able to help you! 🥰
And I make raspberry buttercream too, it's SO GOOD with lemon cake!
@@KarolynsKakes lemon is probably my favorite cake. I'm gonna have to try that.
I'd love to see this video but I can't find it 😕
Can you demonstrate both the lemon butter cream iceing your peanut butter and strawberry icing plz?
OMG Karolyn! This is seriously the best buttercream I have ever made. I think I would eat a flip flop if it were covered in this stuff. I think it must be the Sweetex shortening (and of course, the Wilton clear vanilla). Thank you so much for sharing your recipes with us.
It really is SO good! The Sweetex makes it super smooth and the vanilla makes it taste amazing 🙌
How did you do this so easily? I keep trying new recipes and my buttercream is too thin no matter how much confectioners sugar I use, then I put it in the fridge where it gets hard as a rock,but within 5 minutes of sitting out it a piped swirl will thin to a shapeless puddle. What am I doing wrong? Not whipping long enough?
I just wanted to say thank you for all the incredible videos. I am a hobby/family party baker. I just made my daughter’s birthday cake and used your yellow box and frosting recipe. Absolutely perfect and delicious. People asked if I was a professional!! Thank you very much and please keep the videos coming. Btw for those in Florida the Sweetex shortening was key to making the frosting and fondant decorations hold in the heat (and the freezing car). Thank you!!!
I'm so glad it got rave reviews! People really love the flavor / texture of the cakes and icing. I try to tell people the Sweetex makes a BIG difference. The problem is that it's hard to find in smaller quantities so people usually don't try it out. But it really helps your icing to hold up to those extreme temps!
Thanks!
Laura, thank you SO much, I appreciate you!!🙏
I love you and your tutorials! Please don't ever stop sharing your knowledge! This video saved my buttercream and my sanity today ❤️🙌
You're the sweetest, thank you Krysta!
Can I ask your advice on something?
Thank you so much for this recipe!!! There is so many ways to make this your own. Made mine with Wal-Mart shortening(not vegetable), will never buy icing again👏👏👏 Tasted great!!
Yessss!! It takes a little effort to make it, but it costs a lot less and tastes SO much better. I'm so glad you like it! 🙌
I’m feeling so grateful with you, because at the end I’ve found the true recipe for cake decorations. It’s easy and very good explain it. Gif bless your memory, your hands and all your knowledges. Have a great day with many blessings
God
I made the Father’s Day cake with your instructions . Thanks again.
This is my go to icing. I’ve had a lot of trouble with air bubbles lately. Can’t wait to try this. Thank you!
Air bubbles are super annoying, but here's how I smooth them out:
ua-cam.com/video/RLZ49rMUxQM/v-deo.html
Take us shopping with you one day! I would love to see your cart on a busy week!
Okay!
Hi Karolyn! I typically make smaller cakes and was hoping you could let me know what you do differently for smaller batches to get it that smooth?
You mentioned you would post a video about it but I checked and I’m not sure it up! I’d be okay with just a short reply on how to go about it, I would appreciate it so very much!! Love love your videos and am so grateful for you sharing your craft with us!! Thank you greatly for your time! 💗💗💗
Hey girl, here's the video! ua-cam.com/video/RLZ49rMUxQM/v-deo.html
Karolyn you are wonderful, I am so grateful for the icing and decoration lessons. Surprise birthday cake for my daughters 40 birthday party and I followed you instructions for the icing. So far so good no air. Hopefully everything else goes to plan.
Yayyyy!!! You got this! 🎉🙏
Ok I am officially in love with your channel. You just happen to show up on my home feed and I’m so glad you did. I just made my first batch of vanilla buttercream without all the bubbles and I’m crying happy tears. Thank you for your videos
Yayyyyy!! This makes me so happy! 🙌🎉
Just made triple batch of buttercream it is delicious, thank you making my grandson first birthday cake🎉God bless you
Yesssss!! It really is so delish, I bet he's gonna love his cake from you 💜
Good information cause I'm have problems with my icing. I'm new at this.
You'll learn the most by doing it and seeing what works and what doesn't. Every time you make a cake, you'll learn something new. Good luck!
U r a blessing to me girl. I’m making my daughters small wedding cake. I needed help and here you are !!!! ❤❤❤ thank you so much
Yayyyy!! You're welcome honey, you got this! 🙌
Easy and secure recipe, I’m like it because I don’t want to waste my ingredients. Thank you so much.
Do you add salt to your recipe to balance out the sugar? If not, what do I do to balance out the sweetness of the sugar? Would it be a good idea to use salted butter instead? Just a question from a non-professional baker. I made frosting recently and my daughter said that it was good but a little too sweet. Your videos and cakes are awesome so you may already have a video for this. Thanks for sharing!😊
I've always used salted butter, it helps cut down on the sweetness. Also, you can reduce the powdered sugar from 2 pounds to 1 1/2 pounds.
Nothing better than watch one of your videos to make my day happy. Thank you!
You are so kind, I appreciate you! 😊
Oh yes you are the best!! Love you. God bless you all
Thank you!!
Thank you thank you thank you! You are amazing and your videos and ideas are amazing. Thanks for sharing with us all out here in viewing land. God bless
If I want to fill and cover a 3 tier cake, 10,8, 6 inches 2-2in each, do I need 2 or 3 batches? I’ve made this recipe before, love it! I use great value “high ratio” shortening. Thank you!!! 😊
3 batches may be tight, I would make 4 to make sure I have enough!
I've been following you not quite long ago but so far, you are the first baker on Planet UA-cam (I called planet bec everytime I watch videos here I feel like I'm moving into other dimension especially on cakes😅) who give exact techniques and secrets on doing cakes.
Thank you so much for your help.
Oh I just watched the wedding cake you made. OMG! So beautiful. Please, tell your mom thank you too. She got very stable hands. Perfect video 🥰
Connie! Thank you so much honey, I appreciate you!
Thank you!!!
I tried your doctored cake mix and icing recipe!! Definitely a game changer, received so many compliments on how moist the cake was, thank you!
Yayyy!! Isn’t it so good?! So glad everyone liked it 🙌🏼🙌🏼
Great video! For a helpful tip, if you change the paddle attachment on the mixer, to a whisk attachment, it doubles the amount of frosting in one batch!!! I tried this once on one of my buttercream, and I did see satisfying results.
Wow, really?! That's interesting, thank you! Do you get issues with air bubbles?
I would think the “amazing doubling” would have to come from lots of air. How else, yk? It’s not cake magic after all. (I wish!! Lol ;)
@@KarolynsKakes Hi! Omg, 7 months later I saw this lol!! For icing cupcakes it's super great, for a cake it may have some streaks with bubbles. : ) But I don't have an issue with it!
Thank you, Karolyn. I am learning so much from your well made and also entertaining videos that present years of cake experience in a way beginners can understand. I have just one more question. Here at the monastery we have a huge commercial mixer that can make 12 loaves of bread at one time, Is there any reason I could not make my 5 batches of buttercream all at once in this big mixer and then whip it up in the smaller 8 quart one?
Aww you're welcome! You can absolutely make it in that big mixer and then whip the air out in the smaller one! I wish I had one that big, it would make life so much easier 😂
Thank you..I learned soon much ..your a true blessing
Glad to help! 💜🙏
Have you had any luck using a hand mixer? I dont have the extra money to buy the stand mixer and would hate to waste anthing. Thanks and hope to hear from you! Also to add, im a beginner and I love your videos!!
I've never tried making this with a hand mixer. A hand mixer won't be able to tolerate a big batch like this. So what I recommend is making 1 batch of the icing with the hand mixer. Then you can put the icing in a food processor or use an emersion blender to get it really smooth!
Your timing is impeccable lol. Next week I need to make a ton of icing for a wedding cake. 💕💕💕💕 I really love your icing recipe, it’s so much easier to work with and it’s delicious!!
Yayyy!! See? I knew you needed it! 🙌🏼🙌🏼
May I ask you a question?
@@jessecarpenter3628 Me? Yes, I hope I can help.
This is the best buttercream I have ever tasted 😋! Thanks so much!
Glad you like it!🎉🎉
I tried your recipe and love it!!! Thank you!!!❤
Yayyy!! I'm so glad you liked it!!
This recipe is AWESOME!!! It was not overly sweet and I used the Walmart brand baking shortening. It will forever be my go to recipe. Thank you for sharing!❤️
Yayyy!! I'm so glad you like it!!🙌 🙌
What was the shortening brand name?I just bought one by the name Great Value.
Great video! Thank you! I bought an extra mixing bowl for my mixer and it was a game changer! :)
Yes! It just makes life easier! 😊
Really enjoy watching your videos. I wanted to see your recommendation for a printer for edible images. I'm just starting out and don't have such a big budget but want to see what is good out there that is not so big on my wallet. Thank you
I get my edible printing printer and supplies from Icing Images. The quality of the products they sell is top notch. So I never have to worry about the paper falling apart or melting and the printer has been great. I know that it is an investment to make. I will recommend to look into reviews because while some printers and supplies may be cheaper, they come with issues.
Great info! I am new to baking. I love american buttercream, to decorate cakes or for cake filling. The problem is that every time I place the cake in the refrigerator, the buttercream gets very hard. Any suggestions? Thanks!
That's the reason I refrigerate my cakes! I like the icing to get hard so the cake doesn't get messed up when I work on them.
There is butter in the icing. Think about it, when you put butter in the fridge, it gets really hard. Your icing is getting hard because the butter solidifies in the fridge. Which is great once your cake is iced, because you can handle it without messing it up!
Karolyn, is this what you use on all your cakes to fill and frost?
To frost, yes! I sometimes use this to fill cakes, I have a lot of different fillings that I offer. But I always frost the cake with this ABC.
Do you have to remix the frosting when you take it out of the fridge and it comes to room temp?
I always do because sometimes the butter separates as it sits so whipping it again makes it smooth 😊
Thanks, Karolyn this will cover how many
cakes?
It depends on the size and height of the cakes!
It will cover approx. three 10" cakes that are about 5" high.
@@KarolynsKakes I love you so much you dont have to do this but from the bottom of my heart I greatly appreciate you.
Love this, love your personality 😊 quick question..... Why are there so many "'BEST crusting American buttercream frosting" recipes of
Out there????
I guess because everyone thinks theirs is the best! 😂
So true! I'm trying to upload a couple pictures of some stuff I did following your buttercream recipe and your tips and tricks on proper food coloring but I'm a little technically challenged lol😂
Karolyn,when you have made your batch of buttercream. Is it already the right consistency to pipe borders and flowers. I have made some and iced cupcakes, it tasted great
Yes it is! You can always add a little more liquid if you need to thin it out for more intricate piping. And you can add a little meringue powder if you want it even stiffer for flowers!
Can you make a double batch of this buttercream at one time, or do you need to stick to the small basic recipe in order to get good results?
We have an 8 quart kitchen aid mixer. How may batches do I need to put in this mixer to create the vacuum you describe?
You can do a double batch at once. I just don't like the mess it creates so I like to split it up into 3 different batches. 3 batches fills my 5 qt bowl. With an 8 qt bowl, you'll most likely need 5 batches.
@@KarolynsKakes Thank you, Karolyn. I am learning so much from your well made and also entertaining videos that present years of cake experience in a way beginners can understand. I have just one more question. Here at the monastery we have a huge commercial mixer that can make 12 loaves of bread at one time, Is there any reason I could not make my 5 batches of buttercream all at once in this big mixer and then whip it up in the smaller 8 quart one?
Approximately how much of this icing would you suggest if I'm making a 3 tier cake 9 inch, 7 inch, 5 inch?
I always struggle with knowing how much icing to use. I don't make enough cakes to make a ton at a time. I know it's better to make too much than not enough though.
Assuming you're filling and frosting them, I would make 3 batches of icing like I do in this video. If you're just frosting them (not filling), then you can make 2 batches.
You are seriously my favorite. I just love all your videos and your personality is the best ♥️
Barb!! Thank you 🥰🥰
You are so right. I have to remind myself that she doesn’t know me but her personality make’s one like she does😂
Thank you ❤
With the batch that you made today, how much frosting did that yield? Love your tips and tricks thank you so much!! just starting out myself and you have been so helpful
You're welcome my dear! The triple batch yields approx. 18-20 cups of icing.😊
@@KarolynsKakes thank you so so much! Really appreciate your quick response. I am making my first wedding cake next week! 12 inch base then an 8 and a 6, so excited and so grateful for all your info it will be crucial💕👍
Hi Karolyn, thank you so much for sharing with everyone your amazing videos. I have learned so much. I do love this recipe and I am ready to try it. My question, do you have any video on how to color the buttercream red and cover a cake with it? Red frosting without using chocolate, in a big amount, is my nemesis.
Thank you in advance
Maria from CT
Yes I do! Here's the technique I do:
ua-cam.com/video/tTEb690qtJc/v-deo.html
Thank you so much for your prompt response. I am going to watch your video right now. Blessings for you.
Hello Karolyn. I see 3/4 cup in the recipe. Is it 3/4 or 1/2 cup for the sweeter? Ty
I use 1/2 cup in the Winter and 3/4 cup in the Summer. The Sweetex melts at a higher temp than butter, so it can withstand the heat longer. So I like to use more when it's hot. However, you can stick with whatever amount (1/2 or 3/4 cup) you prefer!
@ ok I live in Miami so I used the 3/4 cup. Ty so much! Merry Christmas 🎄🎁
In some videos you say 3/4 c sweetex, did your recipe change? How does it hold up in heat or for transportation?
I use 3/4 cup in the Summer when it's hotter so it can withstand the heat longer. I find that I don't need as much when it's cooler out, so I use 1/2 cup then.
Thank you so much! Easy and simple recipe. Will this be good for ice cream cakes?
Hmmmm I've never actually had this with an ice cream cake before! I love ice cream cakes and a lady I know used to work for Carvel. I asked her for the icing recipe for their ice cream cakes and she said it was secret and they don't share it! It's most likely a stabilized whipped cream frosting. That would probably be better on an ice cream cake!
Hi Karolyn. Really appreciate the video. Is this the crusting buttercream?
Yes! American Buttercream does form a crust. Meringue buttercreams do not.
Did you use powdered sugar? Thank you so much for teaching this tutorial, very interesting. Good day.
Yes! I use powdered sugar in this recipe.
Lovely video, I'm learning alot thank you
You are so welcome!
Hi. Love your videos. I am also a self taught home baker. Living in the Caribbean it’s super hot and having trouble getting the right consistency buttercream. Can I use the blue Driscoll shortening if I do not have access to your mentioned shortening?
Hi! I've never heard of that brand. I tried to google search it and nothing came up. Do you know what the shortening is made of?
@@KarolynsKakes sorry, didn’t realize the spell check. The blue Crisco shortening. It also has the yellow crisco with butter flavor
Your video's are perfect. Hear you very well. You are very knowledgeable. Keep the videos coming. Keep up the good work.
Lynette! Thank you honey! 😊🙌
Please I would like to know if I could use the Crisco butter flavor?
I never have, but I don't see why you couldn't. Just be aware that Crisco is greasier than the Sweetex high ratio shortening, so your icing may be a little greasy.
perfect. thank you so much for sharing. 💞💞💞💞
Hi first time watching your videos the way you explain everything is sooooo easy and understandable (well for me 😅) question if I want to make alot of icing and Storage on my fridge is it a good idea? Just to play smart and save time or don't be lazy and make icing every time I need it 😅 thank you for your recipe
Hi Paola! Yes, you can make this in advance and store it in the fridge. You'll want to thaw it on the countertop for a few hours before you use it. And then you'll have to re-whip the icing to get it back to a good consistency! (Put it back in the mixer and mix it before you use it again.)
Where do we find a recipe for your big batch of Chocolate Buttercream 😍love love your recipes😋😋😋😋😋🌹🌹
How much does this frosting yield? Sorry if you mentioned it and i missed it. Ex: 1 7 inch 3 layer cake frost and fill
It looks so appetizing and already drooling💙💙 I could almost smell it!️ You are so great💙💙 Thanks for sharing💙💙 stay connected💙💙
Thank you! ☺️☺️
Hi! Love your videos thank you for sharing your techniques! I have 3 cakes to make over the next few days so i made a big batch. How do i colour the icing once made? It was only after i made it that i got to the but in the video that we are to add the colouring at the beginning 🤦🏻♀ any advice now i have a big bowl lovely smooth icing? Thanks!
I make this big batch, then take out however much I want to color and hand mix it in or mix on low, being careful not to beat too much air into it. If you get bubbles, you can smooth them out with this technique: ua-cam.com/video/RLZ49rMUxQM/v-deo.html
I know some people don't like royal icing for sugar cookies? Can I use this for piping and flooding sugar cookies?
Royal icing is good for cookies because it sets hard. This icing does crust, but it only holds up to light touch. So it may be difficult to decorate cookies with this.
@@KarolynsKakes thank you for getting back to me so fast
Will this still turn out good if I use a hand mixer ? I don’t want to ver mix 😅
Can you create pippws flowers as is or do i need to thicken it more?
If you're making flowers, you may want to either add less liquid or add 2-4 teaspoons of meringue powder to help stiffen it up. amzn.to/42MTBM3
Can we achieve the same results using 50/50 butter and sweetex? It looks amazing!
Yes! You can mess around with the ratios if you prefer. The shortening helps stabilize the icing as it melts at a higher temp than butter. So with more shortening, it can withstand the warm weather longer.
Hi, love all your videos, such a big fan and it really helps a lot. In South Africa its really hard if not impossible to find shortening, what else could i use instead in place of it?
Hi! You can use all butter (I would do 3 sticks, which is 1 1/2 cups or 339 grams total) The shortening helps stabilize the icing so it doesn't melt as fast at higher temperatures. Since you're using all butter, it will get soft faster. Make sure you don't thin it out too much (don't add too much liquid). Just add a little at a time until you get it to a spreadable consistency!
Hi Karolyn, absolutely love your videos . Im from the uk and we dont have Sweetex here. We have a shortening called Trex. The only ingredients in it are Palm oil and Rapeseed oil. Is this the same as hi ratio ( sweetex)?? Nutritional info per 100g: ENERGY; 900kcal FAT; 100g SATURATES; 35g MONOSATURATES; 47g POLYUNSATURATES; 17g. All the rest, such as carbs, sugars,fibre, protien and salt are 0g. I have been baking deserts and celebration cakes for years and im a bit apprehensive at trying the Trex.
I've heard that Trex is the substitution that people use in the UK. The high ratio shortening (Sweetex) has no moisture, which results in a very smooth icing. The Sweetex is soy-based. I'd love to try the Trex to see how different it is. I can't get the Trex here though 😢
Glad it's not weird that I do a second batch in the same bowls except for the chocolate added on round two.
Not weird at all!
Hi Karolyn . I have a 7qt. Mixer. Can I just 4X the recipe all at once in my mixer?
You can if you'd like! I prefer to do it this way because it's not as messy!
@@KarolynsKakes thank you for responding. I see you get a lot of repeat questions like mine…oops. Thanks for taking the time. Love you and your work 💖
Wonderful tutorial.
Kitchen aide makes a larger 6 quart mixer.
I used to do cakes, if I ever start again im using your recipe and technique!
Yay!! I hope you do!
Wow I must try this,thanks
I’ve tried so many different frosting recipes. I like yours the best. My sister wants me to make 50 some cupcakes. Need for August 3rd She wants chocolate and I’m doing French vanilla with sprinkles. She wants dark chocolate frosting and white frosting so for this recipe how much chocolate or cocoa powder would I add to get the chocolate frosting? she wants a dark looking frosting thanks I know I’m going to need to double the recipe should cover 50 cupcakes.
Yes, I would double the recipe for all those cupcakes.
And, I add approx. 1 - 1 1/2 cups cocoa powder to each batch to get a deep chocolate color / flavor. What I like to do is mix the butter / shortening. Add 3 Tbsp water to the bottom of the bowl, then add the cocoa. Mix on low (wet towel on top to catch the inevitable cocoa cloud) until it's all incorporated, adding more water if it's too dry. Then, add the powdered sugar and more liquid to get it to the right consistency.
@@KarolynsKakes I’ll make one batch with out chocolate and one batch with the chocolate thanks
You are amazing the best one and the honest one to describe everything, thank you.
Suzy! You’re welcome honey!
What if I add cornstarch in using crisco? A better mouth feel?
I'm not sure that would work. There's corn starch in the powdered sugar already.
Wow amazing 🤩 I’ve never thought of using shortening. Why do you add that?
It stabilizes the Buttercream and allows it to withstand higher temps as it melts at a higher temperature than butter.
Awesome bc recipe just made a double batch… Thanks so much!!
Glad you liked it, it's my fave!!
Thank you for sharing your ideas and tips
Question after making butter cream and put in fridge
So when I am ready to put on cake do I have to whip again
Waiting for your reply
I whip the icing again, it just makes it smooth and incorporates everything back together. Sometimes the butter can separate as it sits in the fridge.
@@KarolynsKakes thank you for your reply this is good idea to whip again I want to try
Waiting for your more videos 🤗🤗
I had a question after you take it out of the freezer. Do you have to re whip it or use at is
You always want to re whip the icing after it’s frozen or refrigerated!
Great tutorials! Glad I found your channel!😊
Thanks so much! 😊
Ok. So I understand what you’re saying regarding “the best way” to add color. But- what if I need The Big Batch, for a project that will involve like 5 different colors? (Say… this weekend?? Lol ;) Do I separate into bowls by color & handmix, pushing my bubbles out by hand/spatula?? Or …?? TY in advance!! 🤗 🎂 🥳
I would make the big batch, then separate into bowls and gently mix in the color (don’t mix fast or you’ll whip air into it.)
I have a 7 guard kitchen aid so mine doesn’t lift up. So will I still get the same results as you do when you lift it up to get the top? Thank you so much your videos are so much easier to follow .
I don't like those bowl lift models, so I'm not sure how it works with those. If I had one, I would just use the spatula and scrape the top to try to mix it in like I did in the video.
Is this heat resistant? And how long does it last in the fridge/room temperature?
It withstands the heat longer than an all-butter recipe because the shortening melts at a higher temperature than the butter.
I go by the 2-2-2 rule with this icing:
2 days at room temperature
2 weeks in the refrigerator
2 months in the freezer
Do you ever use fresh fruits and glazes in your fillings
No because I don't want to risk it spoiling.
Do you recommend refrigerating decorated cakes that use 100% Sweetex?
You don't have to, but I refrigerate all of my cakes. So if I were to make an all-Sweetex icing, it would go in the fridge. I think they just travel better when they are cold!
Hi! Would this amount be enough for a half sheet cake
Yes, absolutely!
I add some warm water to make it smoother
I am always watching your videos great job; I am a cake baker... my question is do you always use box cake mix, I sometimes do.
I use a doctored box mix recipe for my decorated cakes. I make pound cakes from scratch. So I do both.
Hi I'm glad I ran into your videos like your buttercream looks very smooth and easy to work I been using the sam's buttercream works ok but for me is to sweet but I'm going to give it a try to your buttercream because it looks very smooth just have a question if you use unsalted butter how much salt can you add to cut down the sweetness . I didn't mention I live in Texas and in the summer is very hot day temperatures about 108 F and been looking for a stable buttercream thank you so much for your recipe
I would add 1/4 teaspoon salt if I didn't use salted butter. With the addition of the shortening, this recipe holds up really well!
Hello!!! You’re literally now my favorite person ever I think I’ve watched like every single one of your videos in the past like two weeks, but I was just wondering how you would go about this recipe in a smaller batch you had kind of mentioned it at the end, but I was just wondering if like a smaller batch would just be like dividing the ingredients in half or how many cakes I would make in order to fill and decorate within a smaller batch? I would love to see a video on it, but a quick response is greatly appreciated, thank you! 💞💞
Awww you're the sweetest! 😊
I usually make this as a small batch. In this video, I made 3 separate batches of it and mixed it all together. So I would just do one batch instead (I do that all the time). I do get some air bubbles in the smaller batches, so I add a TEENY bit more water and rely on my smoothing technique to get those out. I hope that helped!
You do an awesome job at explaining things and I enjoy watching your videos! I’m a novice, for family, cake baker/decorator. I have fun with it but currently stressing about doing my son’s grooms cake today. He’s getting married Friday. It’s a yeti ice chest. Stressing about how to make the lid stay open!!!! Ugh!
Whoa! That's a challenging design! If you can't figure out how to keep it open, just keep the lid down and put decorations on top.
@@KarolynsKakes I did it! It was soooo hard but I enjoyed the challenge. And there are a ton of things I would do differently next time to make it better. It’s a vegan cake and vegan buttercream icing. My son is allergic to dairy and eggs. The icing was so delicious but extremely soft and melted when you touched it too long. Never again will I use it for icing cakes, it’s great for cupcakes but that’s it. Lol. Can’t figure out how to send a picture. 🤷♀️I enjoy your channel! Thank you!
Subscribed!!! Do you know if there’s different types of Sweetex???
Yay!! 🥰🥰 I use Sweetex Golden Flex because that’s what’s sold in the local store I purchase it from. They do have other varieties but I’m not too familiar with them. You can research them on their website!
www.stratasfoods.com/category/bakery
Hi. Thank you for sharing you knowledge and cheerful energy :). I would like to know how many cakes this 3X buttercream will frost? Thank you
Thank you Alejandra! It's hard to say because the cakes could be different sizes and heights. Just a rough estimate, based off of 5" high cakes, I could ice a 14", 13" or 12" cake. Or two 11" or 10" cakes. Or three 9" or 8" cakes. Or four 7" or 6" cakes. Icing may be left over.
@@KarolynsKakes awesome thanks for replying.
Is great to see how much information you share and help othes like me to have a smother caking time. 👏👍
Hi! Quick question: what size/how many cakes will this cover?
I have a cake that requires 1-8” tier with 3 layers of cake and 1- 10” tier with 4 layers of cake. I keep making a whole bunch of batches of icing and it’s driving me nuts! Lol Thank you for your help in advance!
It's hard to say because it depends on the size and height of the tiers. This should fill and ice the 8" and 10" cakes. I usually just make a big batch and if I use that up, I make more as needed.