How to Make the Best American Buttercream | CHELSWEETS
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- Опубліковано 3 жов 2024
- Here's how I make every batch of my American buttercream! Over the years I've tweaked the recipe and process, so I figured I share my favorite (and super easy) 5-ingredient frosting recipe.
Get the recipe here: chelsweets.com...
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This is the absolute best ABC I've ever made. I did not sift and it was not grainy at all. I followed the recipe exactly (used extract where in video bean was used). PERFECTION in taste, texture, and pipe-ability lol. I piped flowers on cupcakes with this. I did 24 heavily piped cupcakes. I think I could've gotten 3 dozen out of the frosting but I made 1 8-in round and let my sun play with the remaining icing on it and it was COVERED. Thank you for such a great video and recipe! So easy to follow. Also to anyone saying it was too runny - was your butter more MELTED vs softened? Maybe? Try this recipe again, cause it's a winner.
Amazzzzzing recipe and tutorial! Great tips! Tried it this morning and it’s perfect!
BEST American buttercream frost video! I have seen many and yours shows the r process in real time where others speed it up making it look like the frosting is beatened and not churned slow! I now know my mistake!
Thank U! 💗
This recipe worked great. Thank you for sharing!
FOOLPROOF. Just like she said. It turned out amazing! I managed to make a bakery style 9inch round and it came out amazing and delicious. LOVE this frosting!
Your recipe made it very easy to smooth my cake.
I’m going to have to try this thank you for sharing
Excellent video. You're the best. Thanks
Wow I love the vanilla beans showing thru! Always a beautiful site. Does the butter taste reduce over a certain amount of time? Like if it were in the fridge or over a few days?
Love this buttercream🥰
looks so yummy !!
2 cups unsalted butter
Vanilla extract
2lbs/7cups powdered sugar
Salt
2-3 tbs heavy cream
Thanks! I make it a point to never go to people’s websites when they upload a recipe without ingredient measurements. You saved me from watching another frosting video.
Any advice on how to use LESS sugar and still make it possible to frost ? I don't like a too sweet frosting :s
I am a cake decorator and I personally prefer using 1 cup of powdered sugar for every stick of butter. That way it’s not too sweet but still very easy to work with. Hope that helps :)
@@amandal1615 Great tip! What is the ratio for butter/ powder sugar to milk? Also, by cutting down the powder sugar, would that make the amount of buttercream, smaller? Thank you!
@@bakingwithme1337 I find you don’t need any milk because with less powdered sugar it’s not as stiff and doesn’t need it. And I’m not sure if it would make less as I have never made both side by side but it should still be enough to frost a cake with.
@@amandal1615 Thank you!
U could also use swiss meringue buttercream
Hello, I am completely obsessed with your recipes and tutorials. Do you have a book out? If so, please share where to buy it!
No need to sieve powdered-sugar or flour in modern times. So funny that people still do that. I did for years, and NEVER found even a single clump...so I quit doing it. Absolutely no difference in my baking. Thanks so much for this recipe. I use it when I make butter-pecan cake.
Great video my new friend what can cause my buttercream to taste like butter and what can I do to get that resolve please. 🤗❤🥰
I hope she answers this bc i have the same question 🤞
i think it is the … butter?
Lol if you use butter it is gonna taste like butter 😅 alternatives would be vegan butter or margarine. Some people say adding extracts like vanilla will reduce that buttery smell and taste but it doesn't for me.
You need to mix it longer... keep mixing it until you no longer taste the butter
Hi! I’m making a wedding cake for my niece, she wants a semi naked cake, to look somewhat like a birch tree, she wants chocolate cake with some sort of buttercream. Of all the types of buttercreams, what would you say is the best one to use….the meringue buttercream, the American buttercream… etc.? It’s going to be around 78° that day but I’m pretty sure there will be air-conditioner. Also, how to get it to be more white than yellow? Thank you in advance 🫶🏼
Ps you do beautiful work!! Great videos!
Everytime I try to make buttercream at first it turns out nice but after sometime it turns grainy Can you tell me how can I make it right?
Sift the powder sugar that's why you should always soft it so you don't have lumps ,clumps,and grainy icing
Such a nice buttercream :)
Hi love this. Btw I tried ABC but mine never came out into buttercream. Mine just turned into just white butter beaten n was only getting runny. Why was that? All my butter n sugar was wasted😭
same thing happened to me. 😞
I'm sorry, did you said that the powdered sugar has cornstarch in it?
how much of this do you think ill need for a ten inch, a eight inch, and a six inch wedding cake, elegant rustic design, no piping or anything
Can u do a red velvet cupcake video plzzzz
Thank you
Can milk be used instead of heavy cream?
Random question. How many batches do you make for a 4 tier 6in round cake?
She states this batch is enough for a 8inch 3 layer cake.
So you will need 1.5
is this what you used to frost the wedding cakes?
wow!! so yummy buttercream😍😍 how to make this receipe using handmixer??
I’ve used a hand mixer before, I burned up a couple too lol. Just add sugar really slow!
@@terriwitcher9985 thanks for information sister😘😘
I’m new at this… just having fun. But my question is
Can I make my buttercream and put it in refrigerator till the next day?????
Yes u can put it in a airtight container
You can store this frosting?
Plz do reply me that 7 cups of sugar won't be toooooo much ???? And so much sweet ??
Please explain how much quantity of butter and powdered sugar you took
2 cups of butter (226g)
7 cups of powdered sugar (approx.900g)
What do you do with the left over heavy whipping cream?
Put it in your coffee with some stevia! ☕️
You can freeze it.
Is butter room temperature
💗 Just seems so much sugar. 😯 Is there another way of doing it so it doesn't taste so sugary?
I am a cake decorator and I personally prefer using 1 cup of powdered sugar for every stick of butter. That way it’s not too sweet but still very easy to work with. Hope that helps :)
@@amandal1615 Hi. But coming from europe, whats the weight of a stick of butter?? 🤩💖
@@addsomosdda It's about 112-113 grams per stick.
what's the shelf life of your buttercream?
What I am curious about is does it not taste like butter at the end? I tried to make buttercream once and it tasted really disgusting butter at the end 😃😃 we had to wipe the buttercream and eat the cake part only
That means that you didn't mix it long enough
I keep making mine too thick to pipe, what am I doing wrong 😫
Others: Watching this video to make it
Me: Watching this for exam 💀
How much grams of butter
How much grams icing sugar have u used
Pls mention!
226g butter and 909g powdered sugar
New sub here.. found you in google 😊
That frosting had tons of bubbles. Should mix slower and longer.
Wowee this is truly American lol, I have a limited supply of powdered sugar 😢
All I have right now is salted butter😭
@@annjenson1285 thank goodness because my aunt just gifted me 144lbs of salted butter blocks
That's all I ever use. One less step needed!
I don't know how anyone can eat ABC. It's overly sweet and grainy. I prefer Swiss Meringue.
@@sugarbunnyofficial one of the main ingredients in any buttercream frosting is.....butter.
There is no one second of silence in your talking,you talk continuously..this is awful ,titing,this is a disease,,,go to a doctor,treat yourself!
Learn to speak natural with intonation and pauses ...
You can't find the ingredients on the website. Too much text
2 cups unsalted butter
Vanilla extract or paste
7 cups Powdered sugar
Salt
2-3 tablespoons heavy cream