Yes, for sure. I have even made it completely by hand. I assume your handmixer comes with diffrent attachments? Use the whisks for whipping the eggs and then the ones with thicker blades for beating the butter in it. Good luck
Hello Sir ! I have tried my best to follow the steps but I don't understand why but my buttercream stays at a liquid consistency. Any idea why that happens ? I kept it in the fridge and that helped a bit but I would like to have a slightly stiffer buttercream texture as you have shown. Thank you for sharing your recipe and your time !
Tbis is by no means a very easy recipe and it coukd be several things. Most likely the sugar not cook long enough to the correct temperature. Also make sure the mix is almost completely mixed to cold before adding the butter. The butter should be room temperature and soft. If the buttercream splits then put the whole mix in the fridge for half an hour and then beat it again. Finally check the quality of your butter. A lot of butter has water addded or water left in it. Good luck and all the best.
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Awesome work👍👏👏👏
You have a great way of explaining it step by step
Thank you
Wonderful recipe ❤️👏
Thank you
@@cantstopcookingbaking4627 no problem 😉
Great, thank you very much Igor! Can I do this with just a handmixer?
Yes, for sure. I have even made it completely by hand. I assume your handmixer comes with diffrent attachments? Use the whisks for whipping the eggs and then the ones with thicker blades for beating the butter in it. Good luck
Great! Thanks.
I don’t see the recipe
Click on the down pointing arrow next to the title below the video. It should open the recipe.
Hello Sir ! I have tried my best to follow the steps but I don't understand why but my buttercream stays at a liquid consistency. Any idea why that happens ? I kept it in the fridge and that helped a bit but I would like to have a slightly stiffer buttercream texture as you have shown. Thank you for sharing your recipe and your time !
Tbis is by no means a very easy recipe and it coukd be several things. Most likely the sugar not cook long enough to the correct temperature.
Also make sure the mix is almost completely mixed to cold before adding the butter. The butter should be room temperature and soft.
If the buttercream splits then put the whole mix in the fridge for half an hour and then beat it again.
Finally check the quality of your butter. A lot of butter has water addded or water left in it.
Good luck and all the best.