How To Create Flawless Buttercream | Cake Decorating Tutorial
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- Опубліковано 8 лют 2017
- Watch this cake decorating tutorial to create a flawless finish, using buttercream. No sugar paste needed? It's possible using a few simple tips and tricks. You don't need fancy equipment, just a bit of patience and you can achieve it.
Elizabeth Harris's cake decorating tutorials are your go-to resource for cake decorating techniques, tips and tutorials, even for beginners.
EQUIPMENT USED:
Large Pallet knife
www.amazon.co.uk/Wilton-Angle...
Large metal scraper
www.amazon.co.uk/Yosoo-Kitche... - Навчання та стиль
Thank you
Thank you for this tutorial🤗🤗🤗
Thank you for this video. Very helpful
This is great. Lots of tips. Love it. 👍
thank you x
I liked the way you trimmed the sides of the cake
Hi , Thanks for sharing your knowledge with us. I can make beautiful flowers with fondant and buttercream. But I struggle a lot when it comes to apply buttercream on to the cake. I want to try this method. Hopefully i'll be able to get flawless finish ! Thanks again. :)
good luck xx
Thank you! I'll try heating up my bench scraper for smoother sides because I am at my wits end in trying to get smooth sides! Hopefully this works for me 😊
good luck x
Hello, thanks for your tutorial, i just have a question, what if the buttercream is in color wouldn’t the hot scraper change the color if the buttercream melts? It has happened to me before, i see others use the “cold method “ for this same reason. Do you have this problem? Thanks
Hi Thanks for your message iv'e not had the problem of the colour changing before. I find if i don't use a hot scraper its difficult to get a perfect finish, if i did get a slight loss in colour i would expect it to dry back the original colour. sorry i cant be of more help in this instance.xx
Great tutorial - My wife and me genuinely think we can have a go at doing this (though we might be kidding ourselves). I have a quick question... Is there some way or formula that can be used to calculate how much buttercream you actually need to make? Not just for the cake size in the video, but for any cake size.
I know someone who has a problem getting this right and almost always either 1) needs me to go to the shops mid-cake decoration, or 2) we have a ton left.
Thanks in advance
Hi Rob,
thanks for your question, i'm sure you and wife can definitely do it!
With regards to a formula for buttercream quantities, i tend to use:
for a 6" tall cake 250g butter - 500g Icing sugar
for a 8" cake 375g butter - 750g butter
for a 10" 500g butter - 1000g icing sugar.
So you can see i've gone up 1/2 a mix per cake size, this is roughly how i work it out.
This should fill your cake plus jam, give you a crumb coat and your final coat of buttercream.
Hope that helps, good luck
Lizzie.
Hi, thank you for your great tutorial.💖
I love your cake turntable. Is it marble & wood? If you don't mind sharing, would you let us know where it was purchased please?
Hi, Thanks for your question, the turntable is wood and it has a silver board sitting on top of it. Its actually a Lazy Susan spinning plate which is meant to have little dishes sitting inside it with things like olives in. But i find it much more useful as a low turntable! You can but ones just like this on Amazon, hope that helps,
best wishes Lizzie x
Elizabeth, ah that is genius! Thank you for your reply & your great videos 😊💐
pleasure x
Thank you for sharing your ideas
Do you have butter cream recipe??
I use half veggie shorting and half butter so how much icing I should use
Waiting for your reply ?
Sorry for the slow reply, for buttercream I do 50% real butter to 100% icing sugar. So 250 g of butter to 500 g of icing sugar. I will beat the butter for about five minutes till it’s really light and fluffy before incorporating my icing sugar then I let it Whip for at least five minutes, lastly I had some good quality vanilla extract xx
@@elizabethharris7828 hello thank you for reply no worries at least you reply 😊🤗
Some they even don’t bother , they only wants there like and good bye 😊
Thank you for sharing your recipe, until now I have use half and half never full butter 🧈 but as soon but comes on sale 😀 for sure I will try
My problem is I love to make but I don’t have people to eat even friends because of COVID-19 every one is health conscious 😊
Love and good luck for your hard work for us 🤗
Have you every frozen a cake before icing it, if so what process do you go through as I will need to bake a cake a few days early because or other commitments. Also how would you do a drip effect on top of a buttercreamed cake?
Hi thanks for your comment, i do freeze cakes sometimes. Firstly i let the cake cool completely, then wrap it up in cling film a few times, you don't want your cake to get freezer burn so at least double wrap it. then i freeze it up to a month, it will be absolutely fine.
To do a drip effect on your cake in dark chocolate, i melt 150g dark chocolate over a bain marie and then once all melted take off the heat and mix in 100g cubed butter a few at a time. That will give you the correct consistency to pour the drip on. I like to use a teaspoon to do the drips as i find this easier to control the chocolate.. Good luck.
Lizzie x
Elizabeth Harris thanks for the info. Butter mixed with the chocolate not double cream? I have to do pink drip so I presume white chocolate but unsure which colouring agent would be the best, for example sugarflair gel. Obviously the white chocolate will be yellow to start with and need baby pink.
Hi,
No worries, yes butter not double cream, for dark chocolate. Where as white chocolate is double cream.
With white chocolate its a slightly different ratio as the white chocolate has more fat in it, you will need : 150g white chocolate to 75grams double cream.
I like to use the sugarflair paste colours as they are strong colours with out having to add to much.
Lizzie x
Elizabeth Harris thanks. Fingers crossed all goes well later this week!
Can you tell me how soft it have to be the butter cream
Hi Thanks for your question, the buttercream needs to be easy spreading consistency, like softened butter. hope that helps x
How do you get that buttercream so white? Mine goes yellowish because if the butter.
hi im sorry ive not seen your comment sooner, the longer you beat the buttercream for, the paler it becomes, you can also add a tiny touch of purple colouring and this reacts against the yellow in the butter to make it a brighter white. But be careful as you only need a tiny amount. xx
Hi , with the buttercream do u add vanilla to the buttercream
Hi there, thanks for watching, if i don't mind the flecks of vanilla showing from a vanilla pod i do, it looks quite pretty. But if i need it to be a flawless even colour i don't. Hope that helps xx
Hi! Would you share your buttercream recipe? Is it crusting? Would you use the same recipe for flowers and detail?
Thx
Hi Cheryl, thanks for your question, i actually give the recipe for this buttercream in the video its a couple on minutes in, i do use the same buttercream for my flowers as well as the detail, it should be light and fluffy but be firm enough to hold its shape and yes it sets with a crust which is perfect for the flawless finish. hope this helps. Any other questions please do just ask. best wishes
lizzie x
How many pieces does it cut
Thanks for your message this size would give you 8-10 pieces x
you look like a English princess
thanks x