Love this technique. I had always seen this being done without the chill time in between, and didn't like that the colors would mixtoo. This us exactly what i was searching if it was a good idea to do instead: adding chill time between colors.
Thanks for the tutorial, I've been looking how to do this, such a beautiful texture that you get 💗 Keep doing tutorials please, you're so good at it 👏 All ready suscribe !
This is for a couple of reasons,. the main one is to slightly reduce the amount of butter which carries a lot of "yellow" into the buttercream. This produces a white frosting. Additionally, vegetable shortening is also more heat resistant to butter and so adding this helps the buttercream to hold up slightly better when it is a warmer season. All my students who make this agree that you cant taste the shortening and it still has a lovely smooth buttery flavour. :)
Swiss Meringue Buttercream. My 5-star reviewed *free* recipe that I always use here: learn.sugarcakeschool.com/courses/swiss-meringue-buttercream-video-tutorial
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
Thank you so much! I did exactly this the first time and I can’t believe how fancy and professional it looked!
So happy to hear!! Please do share and tag us on Instagram so we can reshare your cake on out IG
Love this technique. I had always seen this being done without the chill time in between, and didn't like that the colors would mixtoo. This us exactly what i was searching if it was a good idea to do instead: adding chill time between colors.
So happy to hear
Love this technique better than some others I've seen so pretty!
So happy to hear! Thank you for taking the time to provide feedback xx 💕
Thanks for the tutorial, I've been looking how to do this, such a beautiful texture that you get 💗 Keep doing tutorials please, you're so good at it 👏
All ready suscribe !
Thank you! Will do! xx
oh wow!!! this channel is so underrated it hurts my soul!
hahaha! Thanks for the compliment! :)
Awesome my favorite colors together
mine too!
Merci beaucoup pour ce tutoriel 👍👍👍❤️❤️❤️❤️❤️
thank you! 💕 appreciate your taking the time to share your feedback x
Beautiful ❤️
thank you x
amazing 😍
thank you
Thanks for the tutorial,but why does your recipe have veg. shortening? most recipes dont call for that can you enlighten me pls??? thank you.
This is for a couple of reasons,. the main one is to slightly reduce the amount of butter which carries a lot of "yellow" into the buttercream. This produces a white frosting. Additionally, vegetable shortening is also more heat resistant to butter and so adding this helps the buttercream to hold up slightly better when it is a warmer season. All my students who make this agree that you cant taste the shortening and it still has a lovely smooth buttery flavour. :)
Thanks for the tutorial.! Can I to use Swiss meringue buttercream ?
is the buttercream she's using
Yes, absolutely :)
Beautiful. May I ask what brand/ colours did you use to colour your buttercream?
I like using Progels for both fondant and bc :)
I want this design for my birthday cake! May I know what type of material did you use for the topper?
Here is the tutorial for it: learn.sugarcakeschool.com/courses/gelatine-sails-decorations
Click this link, sign up and it's free to Download: learn.sugarcakeschool.com/courses/swiss-meringue-buttercream-recipe-free-course
Ma'am can we use whip cream instead of buttercream
Yes you can, tho it'll look a little different and be softer & trickier to work with
Dark pink?
I see deep.pink
its fondant or buttercream
Swiss Meringue Buttercream. My 5-star reviewed *free* recipe that I always use here: learn.sugarcakeschool.com/courses/swiss-meringue-buttercream-video-tutorial