It happens all the time. Its the heat from his hand thats warming the butter in the buttercream. Chill the buttercream, paddle, pipping bag and continue.
he's got studio lights on him so it's probably pretty warm in there + I can attest as someone with hot hands I can split a buttercream in a piping bag with the heat from my hands alone
With the heat from the lighting, plus the heat from his hand as he was piping on the cake, and the fact that SMBC isn't as stable as ABC, it's one of those things that happens to all of us at one time or another.
For all those that are talking bout “the flower sliding off”..... READ THE DAMN DESCRIPTION where it says CHEF tip he prefers using it 12-24 hours before using it 🙄 he’s just showing how to make it
Hai sir Your design is very beautiful and your work is incredible sir I want basic cake recipe and freshcream frosting. I am in tamilnadu madurai. My place is very hot climate. Pls give the above recipe. I continues watch Your TLC programs
It is so sad for me to say that is impossible for me to make this kind of incredible things that this incredible man makes... Because I'm from Venezuela, and the Situation in Here is really difficult... Even for traveling. But what else I can do? It's to wait for a miracle. I have to be strong. I trust in God, and I know that he is the only one that can be able to help me!!!
Todos sufrimos y rezamos en silencio por lo que todos los venezolanos están sufriendo. En algún momento se va a acabar este desastre y uds van a tner la vida que merecen desde hace mucho
thanks Buddy I love your recipe .... I will try to do it this way I did not add egg but now I will do it ... I imagine that the taste is perfect is not extremely sweet 😋you have been my inspiration to start making cakes thank you very much ... saludos desde México .... blessings 🤗
Aqui no Brasil e muito caro um curso de confeitaria, mas amo confeitar e aprendo muito assistindo aulas pelo UA-cam . Tive que trabalhar para criar os filhos e agora estou tendo tempo de me dedicar a profissão que tanto amo. Amei a sua receita ,e com certeza vou testar.
Thanks so much for sharing the recipe. I'm definitely going to try it. Is this a recipe that holds up unrefrigerated? How long can i leave a cake out iced in this buttercream?
Thank you so much for this recipe! I hate the buttercream from most places because they use shortening instead of butter. My daughter and I made this today on Thanksgiving and we can not stop tasting it. Its the best buttercream we have had! I can't wait to serve this to our family. Thanks again!
When I graduated from high school, I didn't start college right away because my future was undecided. Either go to Art College to become a famous artist, or become a pastry chef to create wedding cakes, birthday cakes, etc. Then, it came to me that I can do BOTH! I love watching Buddy's videos and intertwine my own designs and patterns. I have learned from the master!
Buddy please opens one of your bakeries in Temecula and Oceanside and please do more cake boss seasons because I watched every single episode and season if you can that would be great. Your 1 fan Ulysses Santana
Buddy, I love your vids a tutorials! Thank you so much! However, I notice that no one answers our posts! Can you please have someone do this for us? Thank you Dear Ir! ~Jules from Lil Rhody!
Hi Julie, Sorry it's taken so long to get back to you. We've been busy over here at the Carlo's Bakery HQ. Do you have a specific question we can help you with?
Eggs don't have anything to do it! Once they're brought up to the right temp, they're safe. Fondant and heavy buttercream adornments don't play nice together! Best thing to do in that case is to put the cake in the fridge for 10-15 minutes whenever putting heavier decorations that are piped on the sides of a cake!
The proper name for the Buttercream Buddy is making is called, “Swiss Meringue Buttercream”. It’s absolutely heavenly to pipe with and it’s not sickeningly sweet like “American Buttercream”. Italian Meringue Is my personal favorite closely followed by the Swiss Meringue. It’s important that you say “meringue” because, you’re cooking the egg whites with the sugar... So that’s is meringue. love you Buddy! I hope your hand is getting better. ♥️👍🏼👏🏼👏🏼 P.S. I don’t “need” to watch your channel, I’m a professional pastry chef. I watch your channel because you’re so funny. You remind me of Tony Soprano with all your “Bada Bing - Bada Boom’s! *4:38 During the 80s I hated doing that with royal icing! It seemed almost everyone wanted to have string work on their wedding cakes. For me the worst part of making a wedding cake was delivering it! Especially if I had to drive into the NYC with all the maniac Taxis and potholes. 🕳 🚕 🕳 🚕
Hola Buddy..gracias por sus recetas y tips...ojala puedan traducir los videos. Seria espectacular!! ya que no entiendo nada de ingles. Un abrazo enorme desde Maipu, Chile
I'm a new Baker! I've always watched and loved all your shows! Love that you are giving out your secrets! I've heard various thinks about cakes and buttercream. How long do I need to refrigerate my cakes and buttercream before I began to assemble and decorate?? Thank you for being such a great insperation! 😍💕💯
though m just a home home baker run my Lil baking business frm home yet I dream of meeting u Buddy someday, dnt know wen my this dream will come true .m thanks for sharing this recipe I'll try to make it without eggs hope it will turn good. 😊
Has anyone tried cooling the egg whites before whipping them? Because I'll be making this for a project but incorporating a traditional sugar syrup instead of chocolate in the description and I was thinking of letting the whites cool while I make the syrup using water from the double boiler. Would the sugar crystallize or would it actually be better?
I know that maybe you can't read this but I only see You in the channel, and pum! instantly subscribed, thanks a lot for the videos mr buddy , i'm trying to follow my dreams, i love make cakes and desserts , and learn from you how to make them Is one of them acomplished i didnt know you had a channel in UA-cam, so Even with my work that sometimes doesnt let me cook, i promise i'll continue learning as much as i can to some day be a good baker like you And your crew. Thanks again.
ATTENTION DO NOT HEAT THE EGG WHITES TO 220 heat them to 115 like the description says at like 150 my egg whites cooked then re did it at 115 and it came out perfect
I have a question most Swiss meringue buttercream says to heat until 160 your recipe says 115 I got to keep practicing because I make Italian meringue buttercream I enjoy baking. thanks. My husband said this frosting and Italian meringue buttercream taste like butter. I don’t think so. I love watching all your shows.
Hi Buddy loved your show. How do I fix or can it be fixed? I baked a half sheet cake that turned out of the pan just great but while icing it with SMBC it cracked down the middle. I think the cake board was to weak I don't have time to get another board but must have this cake finished today. Can I fix the crack and maybe triple the boards I have now?? Please help.
Heeem thank God i could see your channel today. Good job buddy. How are your sisters doing? is quite a long time I have being following you people. Even when you lost your mum,and when you flow her to lsrael for treatment i was also following. We'll May her soul rest in peace! I love your and you people inspired me.
How loose is this supposed to be? I've only ever used a 50/50 butter and shortening buttercream, and this is totally different. When I scoop into a piping bag I can see the icing sliding down the inside of the bowl. It seems to pipe OK, just very soft
The falling of the flower....yes I saw it and that there makes you human, I love your work and will definitely try it👍
Anyone notice the big flower he piped on the side started running off
Michaela Dodge yes. I did. He turned it to the back so nobody could see. Lol
It happens all the time. Its the heat from his hand thats warming the butter in the buttercream. Chill the buttercream, paddle, pipping bag and continue.
sURE DID, IT WAS RUNNING STRAIGHT FOR MY tongue. yummy IT WAS DELICIOUS
Michaela Dodge. l also noticed it
Yep
Love how the magic of film hid the fact that they hydrangea melted off
i laughed
Adam Concepcion Didn't hide anything. We all saw it
it didn't melt off, the weight of the decoration was too top heavy and couldn't support it, especially over an edge.
@@samaraisnt it did melt off. all of the studio lights prob make it hot in there, so the butter in the buttercream becomes soft
he's got studio lights on him so it's probably pretty warm in there + I can attest as someone with hot hands I can split a buttercream in a piping bag with the heat from my hands alone
Thank you for saying something. Most icings have to be refrigerated because it will get soft and will run
Did anyone els notice the first flower he pipped on the cake slid off
Angie Alvarez I did so I'm wondering the stability
It actually made me feel better about my piping accidents lol, the best cook can burn the soup 😝
wildone293 it most likely has to do with temp of the area he’s in because it seems like his buttercream got to warm
it happens
With the heat from the lighting, plus the heat from his hand as he was piping on the cake, and the fact that SMBC isn't as stable as ABC, it's one of those things that happens to all of us at one time or another.
For all those that are talking bout “the flower sliding off”..... READ THE DAMN DESCRIPTION where it says CHEF tip he prefers using it 12-24 hours before using it 🙄 he’s just showing how to make it
Icing should not do that even if you made it 5 minutes ago. He didn't mix it correctly
@@ljovanovich4737 no... stop acting like that. he's right.
As if any of those complaining could do half as well as TCB.
Edit: corrected word
“It looks easy when you do it”
Yes, that’s years of doing it professionally, and decades of practice is general
Could you do a piping tutorial? I always admired your piping since I was little
Rissa Ann YES PLSS
Hai sir
Your design is very beautiful and your work is incredible sir
I want basic cake recipe and freshcream frosting. I am in tamilnadu madurai. My place is very hot climate. Pls give the above recipe. I continues watch Your TLC programs
The eggwhites raw ??
You always make it look so easy. Thanks for for giving me a new challege. This wil help me so much!!
Chef: you know I don't like to show off.
His brain: 5:34... Lemme tilt the cake quite quick before it gets embarrassing!
Subtitulos porfaaaas
Wtf was up with the music? Good lord.
It is so sad for me to say that is impossible for me to make this kind of incredible things that this incredible man makes... Because I'm from Venezuela, and the Situation in Here is really difficult... Even for traveling. But what else I can do? It's to wait for a miracle. I have to be strong. I trust in God, and I know that he is the only one that can be able to help me!!!
Edgar's Videos everything is a phase. You will get through it.🙂
@@Hannah-vh2fm thanks for your kind words
try searching stable buttcream frosting on youtube
Todos sufrimos y rezamos en silencio por lo que todos los venezolanos están sufriendo. En algún momento se va a acabar este desastre y uds van a tner la vida que merecen desde hace mucho
Its been almost a year now, I hope things have gotten better for you!
thanks Buddy I love your recipe .... I will try to do it this way I did not add egg but now I will do it ... I imagine that the taste is perfect is not extremely sweet 😋you have been my inspiration to start making cakes thank you very much ... saludos desde México .... blessings 🤗
Gracias!
Aqui no Brasil e muito caro um curso de confeitaria, mas amo confeitar e aprendo muito assistindo aulas pelo UA-cam . Tive que trabalhar para criar os filhos e agora estou tendo tempo de me dedicar a profissão que tanto amo. Amei a sua receita ,e com certeza vou testar.
@@BuddyValastroandFamily 💌kmk
Thanks so much for sharing the recipe. I'm definitely going to try it. Is this a recipe that holds up unrefrigerated? How long can i leave a cake out iced in this buttercream?
Wowwww its looks easy when u do it
And, you can show off. It's your channel! Loved watching it!
Man your work is gorgeous! !!!!!!!!
2 words: studio lighting. It gets hot and he is making a buttercream cake incredible for all those complaining.
That's 19 words
Amazing! Your dad is so proud of you and your sisters for what you've accomplished! ♥️🙏🏻
Thank you so much for this recipe! I hate the buttercream from most places because they use shortening instead of butter. My daughter and I made this today on Thanksgiving and we can not stop tasting it. Its the best buttercream we have had! I can't wait to serve this to our family. Thanks again!
When I graduated from high school, I didn't start college right away because my future was undecided. Either go to Art College to become a famous artist, or become a pastry chef to create wedding cakes, birthday cakes, etc. Then, it came to me that I can do BOTH! I love watching Buddy's videos and intertwine my own designs and patterns. I have learned from the master!
Good luck with the career and thanks for watching!
Thank you!
Blasphemy Buddy needs to be using ITALIAN meringue buttercream! For the culture 🤭
Thank you Mr. Buddy for sharing your recipe . I always watch your show in TLC.
In the video he says to heat the egg whites and sugar to 220 degrees, but the directions posted says 115 degrees. So which is it, 220 or 115?
Interesting he didn’t use clear vanilla.
Awesome! Thank you, Buddy!!! Now hopefully I will have the patience to make this buttercream icing. Lol
Como quisiera q estuviera en español...❤
Sii
Buddy please opens one of your bakeries in Temecula and Oceanside and please do more cake boss seasons because I watched every single episode and season if you can that would be great. Your 1 fan Ulysses Santana
Exelente, I don't see the imperfections, I see the perfecto on his hands. Love it.belizimo.
Is it 220F or 115F (shown in the description) ?
wildone293 i take mine to 130°F
Yes I noticed that too. Till sugar dissoved.
For food safety, I would recommend that you take it to at least 160F. (USDA's Food Safety Guidelines) I usually do 165F
Te vejo sempre dublado, nem sabia como era sua voz.... Um abraço carinhoso aqui do Brasil... Paz e Bem!
I love your style of design
Eu gostaria muito mais muito mesmo que tivesse em português também por favor !?
Vdd n entendi nada mais ta valendo o q estamos vendo
Só procurar no UA-cam como Buttercream de Merengue Suíço. Vai aparecer varias receitas em português. Eu fiz e adoramos.
Vcs viram que estava escorrendo?
Será que pode tingir tbém
I was so excited about this until I saw him change to thr paddle. Does that mean I can't do this with a hand-mixer??
Always my butter cream melted in my hands when I decorated 😭😭
You can always try making heatless Stable Buttercream frosting. its video is on youtube.
5:29 I can't be the only one who noticed this am I?
Why the discrepancy in the temperature in the video and the posted recipe? 220F in the video and 115F in the posted recipe?
same question here. 220F seems way too high for me. it's over the boiling point of water. 115F is too low though. doesn't make any sense for me.
Buddy, I love your vids a tutorials! Thank you so much!
However, I notice that no one answers our posts!
Can you please have someone do this for us?
Thank you Dear Ir!
~Jules from Lil Rhody!
Hi Julie,
Sorry it's taken so long to get back to you. We've been busy over here at the Carlo's Bakery HQ. Do you have a specific question we can help you with?
I heard about your hand injury! I pray for your recovery and hope you get to do what you love decorating cakes. God Bless you and your family!
Good tips if you have the equipment! I don’t own a mixer!
My favorite cake boss
Thanks buddy, I from Algeria and I love your recipes.
Can you use BOXED egg whites instead of ones you separate yourself??
yes!
Coloca a legenda pra nós brasileiros.
Gracias por compartir y repartir de eso que usted irradia gracias por dar un poquito de alquimia un abrazo desde Asturias
I love it when you show off its all amazing. 💖 👌 💖
Awesome
Did anyone see the bouquet of flowers melting off and sliding off the cake? That scary. Maybe the eggs shouldnt be in there.
Eggs don't have anything to do it! Once they're brought up to the right temp, they're safe. Fondant and heavy buttercream adornments don't play nice together! Best thing to do in that case is to put the cake in the fridge for 10-15 minutes whenever putting heavier decorations that are piped on the sides of a cake!
I watch this it is awesome
I Love you Buddy😍😘
The proper name for the Buttercream Buddy is making is called, “Swiss Meringue Buttercream”. It’s absolutely heavenly to pipe with and it’s not sickeningly sweet like “American Buttercream”. Italian Meringue Is my personal favorite closely followed by the Swiss Meringue. It’s important that you say “meringue” because, you’re cooking the egg whites with the sugar... So that’s is meringue. love you Buddy! I hope your hand is getting better. ♥️👍🏼👏🏼👏🏼
P.S. I don’t “need” to watch your channel, I’m a professional pastry chef. I watch your channel because you’re so funny. You remind me of Tony Soprano with all your “Bada Bing - Bada Boom’s! *4:38 During the 80s I hated doing that with royal icing! It seemed almost everyone wanted to have string work on their wedding cakes. For me the worst part of making a wedding cake was delivering it! Especially if I had to drive into the NYC with all the maniac Taxis and potholes. 🕳 🚕 🕳 🚕
Se estaba escurriendo
stephanie Lemus jaja pero muy listo lo escondió, ahora me siento mejor a cerca de mis accidentes al decorar 😊🤣🤣🤣
stephanie Lemus Al mejor cocinero se le quema la sopa 😝
stephanie Lemus cierto.
Para filmar todo eso se necesita buenas luces y eso afecta el betún o cualquier cubierta a base de grasas.
You should send me that buttercream recipe
I think I'll just make butter cream and have it for breakfast, lunch and dinner! That butter cream was easy to make, thank you!
Hola Buddy..gracias por sus recetas y tips...ojala puedan traducir los videos. Seria espectacular!! ya que no entiendo nada de ingles.
Un abrazo enorme desde Maipu, Chile
Wow wow I m from Egypt and I like your programs and video
عالأقل كان يخفي الوردة اللي بلشت تزحف لتحت
😄😄😄😄😄
I'm a new Baker! I've always watched and loved all your shows! Love that you are giving out your secrets! I've heard various thinks about cakes and buttercream. How long do I need to refrigerate my cakes and buttercream before I began to assemble and decorate?? Thank you for being such a great insperation! 😍💕💯
Muchas felicidades señor Carlos te admiro mucho yo soy Italiana y vivo en Venezuela y siempre veo tu programa muchas bendiciónes para ti 🇮🇹👍
though m just a home home baker run my Lil baking business frm home yet I dream of meeting u Buddy someday, dnt know wen my this dream will come true .m thanks for sharing this recipe I'll try to make it without eggs hope it will turn good. 😊
i am new a baking. i did not see how much of each ingredients. can someone tell me
It's in the description section. 👍
Has anyone tried cooling the egg whites before whipping them? Because I'll be making this for a project but incorporating a traditional sugar syrup instead of chocolate in the description and I was thinking of letting the whites cool while I make the syrup using water from the double boiler. Would the sugar crystallize or would it actually be better?
caterer are God wisdom but cake is sweet
Hello Carlos I'm new in your channel..thanks for sharing your recipe🌷💐
Beautiful decoration I wish to now how to doing you did amazing job ,congratulations
Does anyone know how many eggs are used for the eggwhites, instead of the grams or ounces that the discription says?
Perfect piece of AWESOMENESS. Thanks for sharing. Now let me see if I can do it. 🍃🌹🍃
👏👏👏👏👏👏Buddy 🇧🇷
Poxa precisa colocar legenda em português 😭😭😭😭
My daughter love to watch cake boss 😍😍😍😍☺️☺️🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
I love you so much buddy!!! I need to find your bakery!!! #Jamaican
You are the best!! Tha king oficina cakes!! Thankyou 😘
Cake boss was such a good show. Wish they were still doing it full on. Endless potential for creativity.
Congratulations on your gift, wonderful that God continues to bless you..❤😘
I know that maybe you can't read this but I only see You in the channel, and pum! instantly subscribed, thanks a lot for the videos mr buddy , i'm trying to follow my dreams, i love make cakes and desserts , and learn from you how to make them Is one of them acomplished i didnt know you had a channel in UA-cam, so Even with my work that sometimes doesnt let me cook, i promise i'll continue learning as much as i can to some day be a good baker like you And your crew. Thanks again.
thanks for the thoughtful comment! follow your dreams!
Thanks Buddy when my butter cream turn to cottage cheese I freaked out and turn it in to cake
Pongan subtitulos.... x piedad!! Jajaj
Thanks Buddy. I could watch decorating for hours.
That looks so pretty and delicious...I'm conflicted it I want to eat it or not, so pretty!
That's awesome technique, man. Groovy, far out and solid. Right on, man. Decent!
Thanks, Phillip! You're groovy, far out, and solid, too!
I just baked a cake, man. I just subscribed too!
5:29 the icing started to fall lol
Thanks buddy. We love your programmes on TV.
I love ur shows in TLC
Thanks great job ❤️❤️❤️🙋🙋
ATTENTION DO NOT HEAT THE EGG WHITES TO 220 heat them to 115 like the description says at like 150 my egg whites cooked then re did it at 115 and it came out perfect
I have a question most Swiss meringue buttercream says to heat until 160 your recipe says 115 I got to keep practicing because I make Italian meringue buttercream I enjoy baking. thanks. My husband said this frosting and Italian meringue buttercream taste like butter. I don’t think so. I love watching all your shows.
thanks Buddy, some really good tips.
Maria. Cazares Wilmington Cake boss 🎂 see t:v p:m 9:00 and p:m 1:13:00 and 👍 yes and 👆👪🍰😄✌ and Family
Close your eyes for the first 10 seconds 😳
The hydrangea fell off
Hamster Fetus so what
Awesome, Thanks Buddy⭐️⭐️⭐️⭐️⭐️rock on!
Great buddy can u tell us eggless butter cream recipe thanks a lot
Hi Buddy loved your show. How do I fix or can it be fixed? I baked a half sheet cake that turned out of the pan just great but while icing it with SMBC it cracked down the middle. I think the cake board was to weak I don't have time to get another board but must have this cake finished today. Can I fix the crack and maybe triple the boards I have now?? Please help.
I'm gonna try this NOW and I hope it works 😬😬😬
Buddy I want to meet you one day
Cadê a dublagem do Wendel bezerra!?!?!
Heeem thank God i could see your channel today. Good job buddy. How are your sisters doing? is quite a long time I have being following you people. Even when you lost your mum,and when you flow her to lsrael for treatment i was also following. We'll May her soul rest in peace! I love your and you people inspired me.
How loose is this supposed to be? I've only ever used a 50/50 butter and shortening buttercream, and this is totally different. When I scoop into a piping bag I can see the icing sliding down the inside of the bowl. It seems to pipe OK, just very soft
I wish i could make a flower like you do buddy your the greatest