Thank You!! You are the First person that I’ve watched that actually told us about Why you use shortening....I’ve been experiencing weepy and sad buttercream because of the temps here in Texas!🌷🚍
weng alton because she added in small increments, as well as started on a lower speed until it starts coming together, then increasing the speed as necessary.
It helps that she is adding the icing a bit at a time , slow speed to start, and has a large/deep mixer bowl. If you have a smaller bowl or making a volume of frosting that fills it up more, there will be more sugar clouds!
Thank you for sharing this technique.. I love the last part how you check the consistency that you looking for 👍☺️ This tutorial will definitely good help especially like me 😁 who’s newbie in baking 👩🍳☺️. Hi sending my support from 🇧🇭❤️💐
Hi, just wanted to know if this was supposed to tastes like shortening and powdery? I mean is the powdered sugar should be melted when you mix it in the butter? Mine tastes like shortening and the powdered sugar didn't melted I think I did something wrong doing this. This is my first time btw. PS: I used the Ingredients the chef gave where I enrolled.
Just made this frosting (half butter / half crisco) to frost a spice cake. OMG, it was SOOOOO good!! Absolutely delicious. Thank you! So light and fluffy; frosts great!
made a funfetti cake today and used this recipe to make cherry chip frosting. used maraschino cherry "juice" instead of flavoring and milk/water. Then added minced cherries. So great! Really the best and easiest frosting recipe.
made a chocolate cake so used this recipe to make chocolate frosting. used 1/3 cup cocoa powder, 1 teaspoon of almond extract but my roommate thought I should have used more almond, and then used leftover cold coffee instead of milk/cream. Such a dreamy, creamy frosting recipe. So easy and flexible!
I made another spice cake but this time I used this recipe to make maple frosting. I used maple syrup and milk to thin the frosting. Then added a cup of chopped pecans. The best, most flexible frosting recipe hands down.
Hi.can I use a hand mixer to make it?and does the buttercream stif at room temperature after spreading on a cake?can it also be used under fondant icing?
You know I hate sound rude but I watched your video because I was wanting to make butter cream frosting for a cake but you only told us that you use 4 cups of powdered sugar to 1 cup of 1/2 butter and 1/2 shortening. Not how much vanilla and only to put tablespoons of water or milk in at a time. I hate going to videos when they do that. If I go to a how to food video it's to see the recipe not just to watch. Please let us know how much of each ingredient to use. Now I have to go to another video to find the recipe.
INGREDIENTS 1/2 cup (115g) unsalted butter, room temperature 1/2 cup (95g) shortening (or additional butter) 4 cups (460g) powdered sugar 1 tsp vanilla extract 2-3 tbsp (30-45ml) water or heavy cream Salt, to taste
So American buttercream, is actually just buttercream with the word American put in front of it, I thought it was something different like swiss, Italian etc... it's... just... buttercream.
Hi Lindsay! I love this buttercream because of the flavor and stability, but everytime I make it, it comes out very bubbly and just not smooth. I'm wondering if there are certain times for mixing. When you mix the butter & shortening, and when you mix with the sugar in, how long do you mix them for & on what speed? Thanks so much
It sounds like you have air bubbles. You want to mix on a low speed and only for the amount of time needed to combine everything. I don't have set times, but once it all looks fine, then stop mixing.
@@lifeloveandsugarofficial Thank you. I know most recipes say "mix for x amount of minutes on high speed" so it can be whipped to light and fluffy. Even when I mix it on low speeds it's still bubbly and also kind of greasy. Could it be that my butter was too softened?
I made this today hoping it will be less grainy but it looks so grainy but the taste is superb. Taste like vanilla ice cream. using icing sugar and sift my sugar. 😢
Hello thank you for sharing your recipe I have never heard water in butter cream 😊 I must try but can you tell me how is the taste Also I don’t get viva kitchen paper towels here in Canada Waiting for your reply
Its ok if i use hand mixer?.. instead of stand mixer?.every time i make buttercream its alway grainy..its because i use a hand mixer?.😔. plz help😭..tnx
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😭
The main ingredients that make up buttercream (and affect its consistency) are butter, powdered sugar and cream (or water or some flavoring, but basically a liquid). Butter certainly isn't liquidy at room temperature, but it is soft. The powdered sugar is definitely solid and "firm" so to speak. Then there's the liquid, which should be added last and only as needed. If you are adding the right about of powdered sugar to the right amount of butter, it shouldn't be too thin or runny. A pretty standard ratio of butter to powdered sugar is 1 cup of butter to 4 cups of powdered sugar. Some people like to reduce the powdered sugar because they feel like it's too much sugar. But that will soften the buttercream because the powdered sugar thickens it and adds volume. Once you have the right amount of powdered sugar for the butter, then you add the liquid and only as much as needed to thin it out so it's workable. If your buttercream is too thin after combining butter and powdered sugar, then you likely didn't add enough powdered sugar. If it's too thin after adding the liquid, then you likely added too much liquid. I hope that helps.
@@lifeloveandsugarofficial ahh right definitely makes sense. Thanks I’ll keep that in mind next time I attempt it again. Well looking back I think mine depended on the temperature of butter as mine did melt away abit after heating the butter to make it soft. Plus I only used few grams of sugar like 50 grams (UK) as it got soo sweet immediately. I am a beginner n it was my first time trying. Any tips in my situation? I really enjoy baking n wish to be a baker one day.
I have a problem when I make the recipe and taste it, the taste of light granules of sugar remains, even though the sugar is powder, and I sifted it from the granules before putting it, but the taste remains
A whisk attachment is going to add a lot of air into the buttercream making it have a lot of holes and pockets when you go to frost your cake or cupcakes. That's why we use a paddle attachment to make American buttercream :)
I haven't ever tried it, but you could certainly do it. I'm not sure if would make much difference though, since cream cheese is just naturally more soft. Worth a try though.
Hi I tried out this recipe but while doing finger tap test found out that the frosting is slight on thinner side that if cupcake consistency. How to get back thick consistency as I want to frost a cake with it!!! and also I stay in hot climate so how to store this ABC, in fridge or at Room temperature?
The only way to really thicken it back up is by adding more powdered sugar. It really is best to add the liquid in small amounts slowly so that you don't end up with it too thin. I'd store it in the fridge and then bring it back to room temperature before using it.
What is shortening? I’m Norwegian so I have no idea what that is. Someone please respond I have a school assignment to make a cake in math class. Like WHAT IS IT. What is in it, is it made from milk or is it made from something else? We have this thing called Klarnet Smør which is made of the white stuff which is left when you make butter.
Shortening is hydrogenated vegetable oil. It's basically a solid version of vegetable oil. It is lighter than butter and tasteless. Crisco is a popular American brand of shortening if you want to Google it
If you use gel icing color, then it shouldn't, which is what I'd recommend. Liquid food coloring is going to add more liquid and not give you as vibrant of a color.
With mine, the amount of sugar is a bit on the taste buds, and if I use milk it seems to not spread as easily, water in place of milk or cream fixes both those problems for me, smoother spreading, and easier taste
Thank You!! You are the First person that I’ve watched that actually told us about Why you use shortening....I’ve been experiencing weepy and sad buttercream because of the temps here in Texas!🌷🚍
I made this frosting tonight and it was wonderful. Your instructions are great. Thank you so much for sharing your recipe.
Do you have the measurements
@@valentina12355 yeah they never say the measurements..
I think she uses 1 cup of butter and 1 cup shortening to 4 cups of powdered sugar....😁😁😁😁
@@valentina12355 Check this out 1:20
Ayee I'm baking tonight tooo
I noticed, why is your powdered sugar not flying everywhere?
weng alton because she added in small increments, as well as started on a lower speed until it starts coming together, then increasing the speed as necessary.
She used a Paddle to mix half the powdered sugar into the butter shortening, a whisk attachment would make clouds 😲😃
It helps that she is adding the icing a bit at a time , slow speed to start, and has a large/deep mixer bowl. If you have a smaller bowl or making a volume of frosting that fills it up more, there will be more sugar clouds!
witchcraft
Thank you for sharing! I also love to do the half and half method - I like to use the butter flavored crisco. I am really enjoying your videos!
Thank you for sharing this technique.. I love the last part how you check the consistency that you looking for 👍☺️
This tutorial will definitely good help especially like me 😁 who’s newbie in baking 👩🍳☺️. Hi sending my support from 🇧🇭❤️💐
Hi, just wanted to know if this was supposed to tastes like shortening and powdery? I mean is the powdered sugar should be melted when you mix it in the butter? Mine tastes like shortening and the powdered sugar didn't melted I think I did something wrong doing this. This is my first time btw.
PS: I used the Ingredients the chef gave where I enrolled.
Plz give the ingredients description bellow
I have never used shortening in my ABC but i will try your recipe. I like that fact it will hold up better in warm climate.
This recipe will frost what size of a round cake?
Hi! What are the measurements of this?
Can I use coconut oil for the shortening?
What are the options?
Thank you!
No just vegetable shortening
Does this recipe covers a full cake? Or I need to double the measurements?🥺
Just made this frosting (half butter / half crisco) to frost a spice cake. OMG, it was SOOOOO good!! Absolutely delicious. Thank you! So light and fluffy; frosts great!
made a funfetti cake today and used this recipe to make cherry chip frosting. used maraschino cherry "juice" instead of flavoring and milk/water. Then added minced cherries. So great! Really the best and easiest frosting recipe.
made a chocolate cake so used this recipe to make chocolate frosting. used 1/3 cup cocoa powder, 1 teaspoon of almond extract but my roommate thought I should have used more almond, and then used leftover cold coffee instead of milk/cream. Such a dreamy, creamy frosting recipe. So easy and flexible!
I made another spice cake but this time I used this recipe to make maple frosting. I used maple syrup and milk to thin the frosting. Then added a cup of chopped pecans. The best, most flexible frosting recipe hands down.
@@midnightson33 what ratio did you take? 1 cup butter shortening or 1 1 cup each
Tomorrow I am going to try your style.
Waht is the measurement of the water? I can see that in your video you added only 2 table spoon?
Can you tell me how many butter and sugar you kept in grams???
I love the video..but there are no measurements
The link is in the caption - www.lifeloveandsugar.com/vanilla-buttercream-icing/
Can i have the recipe?so that i can try this.thanks
This is the best buttercream I have ever seen!!!
Thank you for making these! Im going to have my mom help me make my daughters 2 birthday cake and im so nervous but we can do it!
Hi.can I use a hand mixer to make it?and does the buttercream stif at room temperature after spreading on a cake?can it also be used under fondant icing?
@@emwa.x0 thanks.
Yes, you can use a hand mixer. And as long as you don't add too much liquid to the frosting, it'll stay stiff. And it should be fine under fondant.
@@lifeloveandsugarofficial thanks .will give it a try.
Swiss buttercream tastes much better than this. Q
Shortening has hydrogenated oil in it….not that all that sugar is very good for you…but delicious…must try.
Powdered sugar ,icing sugar ?
They are the same thing.
@@lifeloveandsugarofficial thank you 🙏😊
Hi.! could you tell the amounts you used please !
You know I hate sound rude but I watched your video because I was wanting to make butter cream frosting for a cake but you only told us that you use 4 cups of powdered sugar to 1 cup of 1/2 butter and 1/2 shortening. Not how much vanilla and only to put tablespoons of water or milk in at a time. I hate going to videos when they do that. If I go to a how to food video it's to see the recipe not just to watch. Please let us know how much of each ingredient to use. Now I have to go to another video to find the recipe.
You don't have to find another video. The link to the full recipe is clearly given in the description.
INGREDIENTS
1/2 cup (115g) unsalted butter, room temperature
1/2 cup (95g) shortening (or additional butter)
4 cups (460g) powdered sugar
1 tsp vanilla extract
2-3 tbsp (30-45ml) water or heavy cream
Salt, to taste
What an idiot. You'll never learn at this rate.
@@edithslittlecreations I would argue that it is 115 g butter AND 115 g shortening. They are supposed to be 1:1.
Would you mind sharing where you got your stainless steel spatulas? Love them!
Definitely! I love them too! They are from amazon - amzn.to/2CJe4LI (affiliate link)
So American buttercream, is actually just buttercream with the word American put in front of it, I thought it was something different like swiss, Italian etc... it's... just... buttercream.
Thanku soo much mam.l hope more your video
what are the measurements? great recipe :)
Half cup butter, half cup shortening and 4 cups powdered sugar
I want the stand mixer in that color could I have the model and how many quarts is it I’ll please
It's the KitchenAid Professional 600 6qt. I'm not sure if they still make the same exact color, but this one looks pretty similar - amzn.to/3f1OhNj
I made this today hoping it will be less grainy but it looks so grainy and curdled but the taste is superb. Taste like vanilla ice cream.
Make sure yoi’re using icing sugar and not caster sugar! Dont forget to sift your caster sugar either fir the best results! ❤ hope that helps
Hi Lindsay! I love this buttercream because of the flavor and stability, but everytime I make it, it comes out very bubbly and just not smooth. I'm wondering if there are certain times for mixing. When you mix the butter & shortening, and when you mix with the sugar in, how long do you mix them for & on what speed? Thanks so much
It sounds like you have air bubbles. You want to mix on a low speed and only for the amount of time needed to combine everything. I don't have set times, but once it all looks fine, then stop mixing.
@@lifeloveandsugarofficial Thank you. I know most recipes say "mix for x amount of minutes on high speed" so it can be whipped to light and fluffy. Even when I mix it on low speeds it's still bubbly and also kind of greasy. Could it be that my butter was too softened?
My friend, tonight I used this recipe of yours and I created a very lovely buttercream. Thank you
Hi could you tell me what size blender you are using . Of Kichen aid . Thank you
It's the 6 qt kitchenaid mixer
I made this today hoping it will be less grainy but it looks so grainy but the taste is superb. Taste like vanilla ice cream.
using icing sugar and sift my sugar.
😢
Hello thank you for sharing your recipe
I have never heard water in butter cream 😊 I must try but can you tell me how is the taste
Also I don’t get viva kitchen paper towels here in Canada
Waiting for your reply
Sorry to message you again but am n the uk and can’t get shortening is trex ok? X thanks
You can just replace it with additional butter.
Its ok if i use hand mixer?.. instead of stand mixer?.every time i make buttercream its alway grainy..its because i use a hand mixer?.😔. plz help😭..tnx
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😭
The main ingredients that make up buttercream (and affect its consistency) are butter, powdered sugar and cream (or water or some flavoring, but basically a liquid). Butter certainly isn't liquidy at room temperature, but it is soft. The powdered sugar is definitely solid and "firm" so to speak. Then there's the liquid, which should be added last and only as needed. If you are adding the right about of powdered sugar to the right amount of butter, it shouldn't be too thin or runny. A pretty standard ratio of butter to powdered sugar is 1 cup of butter to 4 cups of powdered sugar. Some people like to reduce the powdered sugar because they feel like it's too much sugar. But that will soften the buttercream because the powdered sugar thickens it and adds volume. Once you have the right amount of powdered sugar for the butter, then you add the liquid and only as much as needed to thin it out so it's workable. If your buttercream is too thin after combining butter and powdered sugar, then you likely didn't add enough powdered sugar. If it's too thin after adding the liquid, then you likely added too much liquid. I hope that helps.
@@lifeloveandsugarofficial ahh right definitely makes sense. Thanks I’ll keep that in mind next time I attempt it again.
Well looking back I think mine depended on the temperature of butter as mine did melt away abit after heating the butter to make it soft. Plus I only used few grams of sugar like 50 grams (UK) as it got soo sweet immediately. I am a beginner n it was my first time trying. Any tips in my situation? I really enjoy baking n wish to be a baker one day.
that’s nice 😉😎😇🙂☺️😊🥰🤩♥️❤️💟✅👍🍰🧁🎂buttercream frosting cake.
wow this kind of frosting that i want to achieve ...😀 i've got to try this...
I have a problem when I make the recipe and taste it, the taste of light granules of sugar remains, even though the sugar is powder, and I sifted it from the granules before putting it, but the taste remains
Hey. If I'm filling the cake with another white chocolate buttercream, will this recipe be enough just to cover it and create flowers?
You prefer the paddle attachment to whip the butter and sugar rather than the wish attachment? Any reason? Going to make this today. :)
A whisk attachment is going to add a lot of air into the buttercream making it have a lot of holes and pockets when you go to frost your cake or cupcakes. That's why we use a paddle attachment to make American buttercream :)
The whisk attachment is going to add more air into the batter, which isn't my goal with my buttercream. If you'd like to whip it, you can.
Could you sure the ration of sugar,flour and butter
The full recipe is at the link in the description.
That thing is so loud wtf I’m never buying one now 🤮🤢
Hi is lard the same as shortening thanks
How much the amount of butter and shortening ? I might have not heard you saying please tell me in grams
Momo Angel half of cup of butter half a cup of shortening for 4 cups of powdered sugar
if u give measurements will be good in description
Can I use vegetable shortening?
Yes, you can
Hi , could you let us know, how long we need to beat the butter and shortening before we add the powdered sugar?
Just until they're well combined.
How much sugar and butter pls thank you
Adding 4 cups of sugar will it not make ur buttercream too sweet?
Thank u for sharing this recipe i will try .
If i want a Bailey's butter cream I can put the Bailey's instead of the water
whats a shortning?
Hi, can i use freshmilk?
Hi. Is this good in hot and humid areas?
Yes, particularly with the shortening it should work pretty well.
What is shortening? I'm in the UK
It's a butter replacement. You can replace it with additional butter, if you prefer.
Can I asked please what is shortening?
What type of food coloring is best to add to it for color?
How much cake can this recipe cover
How much vanilla extract did you put in the frosting?
I would add about 1 1/2 tps.
Ingredient?
This woman is delightful.
What’s an alternate for shortening ? Like I won’t use pig shortening. Is cow shortening available ?
I use crisco, which is vegetable shortening. You could replace the shortening with butter, if you prefer.
Yi By
Can I use half and half shortening and butter for a cream cheese recipe? I'm looking for a stable cream cheese frosting
I haven't ever tried it, but you could certainly do it. I'm not sure if would make much difference though, since cream cheese is just naturally more soft. Worth a try though.
Los ingredientes en español por favor
Hi please can I use all shortening?
Can I use the normal salted amul butter
I’m from Uk. What is shorting? Or can someone give me a recipe for American icing for Uk? Much appreciated x
Just replace it with additional butter.
They sell em in Tescos, "Trex" :)
Would the consistency you ended up with be good for a number cake?
I would think so.
Hi your instructions are clear please where can I get pipping items used in speeding round of the cake
Could you please tell me the measurements for the ingredients? Thank you!
She says it in the video?
What is a shortening ?
Hi Lindsey do you need to sift the powdered sugar
Can you please make cupcakes on your vidios
I don't have a stand mixer. Can i use a whisk for this? What do i need to know if using an electric whisk
By electric whisk, so you mean a hand mixer? That would be fine.
Hi I tried out this recipe but while doing finger tap test found out that the frosting is slight on thinner side that if cupcake consistency. How to get back thick consistency as I want to frost a cake with it!!! and also I stay in hot climate so how to store this ABC, in fridge or at Room temperature?
The only way to really thicken it back up is by adding more powdered sugar. It really is best to add the liquid in small amounts slowly so that you don't end up with it too thin.
I'd store it in the fridge and then bring it back to room temperature before using it.
Can I add cream cheese?
Please share coffee cake recipe without Coco powder
if u add one cup of blended and cooked strawberries does it make strawberry buttercream?
I would check out my post on strawberry buttercream. There are two options I give. www.lifeloveandsugar.com/homemade-strawberry-frosting-two-ways/
What is shortening? I’m Norwegian so I have no idea what that is. Someone please respond I have a school assignment to make a cake in math class. Like WHAT IS IT. What is in it, is it made from milk or is it made from something else? We have this thing called Klarnet Smør which is made of the white stuff which is left when you make butter.
It's a butter replacement. You can definitely just use more butter in place of it. It's 1:1 ratio.
Shortening is hydrogenated vegetable oil. It's basically a solid version of vegetable oil. It is lighter than butter and tasteless. Crisco is a popular American brand of shortening if you want to Google it
Ian McBee Thank you
Can i cut the powder sugar into two cups only
You can, but it does change the consistency of the buttercream and would decrease the volume of frosting you get.
Life, Love and Sugar oh thank you god bless
Can i use american buttercream in sans rival?
What is shortining
Perfect
At what speed do I mix the butter and shortening and then when I incorporate the sugar? Thank you
I use a low speed, so that the powdered sugar doesn't fly everywhere.
Hi.. what will be substitute of shortening?
Use additional equal amounts of butter.
Loved it
Can vinegar be used in place of water?
I suppose so. Don't know why not.
Can I use a hand mixer
Yes, you can.
Hows the taste?
Hi, quick question does adding color to the buttercream can change the consistency? Would you recommend gel color or liquid food coloring? Thanks
If you use gel icing color, then it shouldn't, which is what I'd recommend. Liquid food coloring is going to add more liquid and not give you as vibrant of a color.
@@lifeloveandsugarofficial Thank you!
What if I don't want to use shortening; is there something can be used instead of it? Thanks!
Yes, use additional butter instead.
Hmm what is shortening in Germany? Hard to find it here..
Some people know it by the brand name - Crisco. It's basically a butter replacement, but you can use an equal amount of butter to replace it.
Lard
what kind of shortening did you use?
I used vegetable shortening (crisco brand).
Just from curiosity, why do you use water instead of milk or cream?
I often like to leave my cakes at room temperature, so the water is just a little safer. Either works though.
With mine, the amount of sugar is a bit on the taste buds, and if I use milk it seems to not spread as easily, water in place of milk or cream fixes both those problems for me, smoother spreading, and easier taste
I've also used corn syrup in place of liquids, it helped hold it up better, and was better for decorating