Im a new baker just started to bake for 3 months now, so i really need this kind of video to help me, frosting is what i want to master i already watched some of your video.. Thanks for sharing this.. God bless.. greetings from The Philippines
Butter cream frosting should always b with pedal attachments or with hand mixer? Please upload the videos to make butter cream and mascarpone buttercream.
Hello from Ontario Canada, I'm 61 and have decided to learn cake decorating in hopes to amaze any grandchildren that may bless our family in future. I absolutely love your videos. You have lovely way of explaining everything. Thank you so much.
I learned from Global Sugar Art to use popcorn salt in buttercream frosting to cut the sweetness. Not regular salt for it is to grainy. I hope this helps. I also shorting and butter flavoring to get the butter taste because my grandson couldn’t eat milk products. It taste great. I am not trying to take anything away from this video for it is definitely informative!
You are fantastic! Thank you for all your clear instructions. Your videos are really well done and your cakes are incredible. I’ve learned so much from you.
Thanks. I made the wisk attachment error on my first attempt some years ago, and ended up ganking my kitchen aid stand mixer - the whisk was putting waaay too much stress on the unit's spindle. So I wish I'd seen you video earlier. I also did not know of the 10x sugar rating, so that helps a lot too. Thank you so much. A very useful and informative video.
I heard you can add the tiniest amount of violet colouring to yellow frosting to help make it white? I haven't tried it yet but yes in the UK I've never really had that lovely white frosting you see in a lot of American videos
Thank you so much for all this helpful answers!! I have tried to put my cake frosted in the freezer and when I take them out they start to sweat really badly 😭 two times have this happen and ruined my cake
I am going to bake and decorate a doll cake for my granddaughter. She lives 3hrs away. What is the best way to transport the finished cake. She is in Tennessee and Im in Southern Illinois. I'm concerned about condensation and color running. I plan to use butter cream icing.
@@BritishGirlBakes your tutorials are really helpful. Specially buttercream recipe. I make miniature cakes and I made buttercream by your recipe. It turns out amazing and so smooth 👍🏻🥰 Thanks for sharing
I've been having trouble with my chocolate ganaches. They start to separate after maybe 2 layers when frosting a cake with them. Very frustrating because its so tasty! Any hints or tips?!!
I would really like to know the secret to making red and black icing. I have tried and tried, but cannot seem to get it without making the icing bitter.
Does using the right stand mixer wattage help. Looking to buy a better longlife stand mixer where the paddle attachment scraps to the bottom & sides of the mixing bowl for buttercream. Do you have any inmind!?
I use a KitchenAid and I love it! I've been eyeing an attachment that scrapes all the way to the sides and bottom of the mixing bowl but at the moment I just scrape around the bowl with my spatula a few times during mixing to make sure nothing's stuck to the sides of the bowl.
Butter is rich in color if it is actual grass fed cow butter. If it is very light in color this is the cheap cheap butter at the store. Have to say if you are wanting a white Buttercream look, go for the cheap stuff, no one will know and you can add some Americolor white ( will not take much) and your Buttercream will be very white. If you use the really good "KerryGold" or Euro butters, even if you whip it and whip it good ( hahaha ) it will not get as light as the cheap stuff and will take a LOT of white gel color to get the frosting white...Save the headache and buy the cheap stuff...No grass fed butter... Have to add this: In USA ALWAYS buy C&H powder sugar if at the grocery to insure that you are getting powder sugar and NOT the Corn starch filled powder sugar. There are no regulations on how much Corn starch can be added in to sugar as a filler in the USA. So, this is a full proof way to insure you are getting yummy powder sugar unless you make your own :D
Can I use buttercream in winter? I made it and taste and consistency was like butter. At first I thought I did something wrong, but then later realised it was winter and room temp was less than 18*C.
The gel colors are gorgeous but very pricey especially now in Texas. I was wondering if I could start the buttercream coloring with the cheap colors and then add gel colors to achieve that brilliance? Or are they an alchemy nightmare?
Hi! They will work together without causing problems with the buttercream but my suspicion is that the large amount of liquid colour you'd need would be the same price as the tiny amount of gel colour.
I am from Mexico City and I had a series of courses of buttercream. There they told us that we needed to use vegetable shortening. But in Mexico City there is only one kind and I don’t use it for any cake or cupcake, the taste is terrible.
This is a question ive had too. Like can i cover a cake with stabilized with Cream cheese whipped cream, and than add accents with buttercream? Now your anser must be a typo? Did you meant to answer, to Thicken? That i liked to know too. TIA
@@KingdomLifeDec yes, you can add buttercream accents but since whipped cream isn't as strong and stable as buttercream, you'll have to keep the weight of the buttercream decorations to a minimum so that they don't slide down the cake, especially if the cake is going to be out of the fridge for a long time. I haven't tried mixing buttercream and whipped cream but you can use whipping cream (from the bottle/carton, not yet whipped) to thin out buttercream instead of adding milk to thin it out.
I use popcorn salt which is far better.and it really inhances the flavor of the buttercream.every one has a presence in making their own buttercream.and their is no perfect icing recipe.but alot of people prefer popcorn salt.
The color of your butter will depend on its grade. An AA brand (not as good butter) will be less yellow. In high-quality butter, an A grade will be more yellow.
Hello. I’m Latina and I love to watch this blogs. My only problem is that I don’t understand 100% your accent. Can someone please tell me what did she say the brand she uses for coloring? Thank you Minute 16:13 🙏🏽
Adding too much liquid like milk or even liquid food colour separates the mixture which could also be a cause for the grainy texture I've found from mistakes
Speaking as someone with hearing difficulties, please hang some sheets or light blankets out of frame to cut down on the echo from all the flat hard surfaces that surround you. The echo makes it extremely hard to understand you. As fast as you talk, it's rather hard to keep up with you. Add to that, the way you trail off (get quieter and quieter), you are really making hard for those of us with hearing problem to follow you. For the haters... I have my hearing aids in, they are adjusted properly. I can hear and understand everything else around me, except this video. So I doubt that the problem is on my end. Kitchens are often the place where cooks and bakers make videos. Kitchens are also a room with scores, even hundreds of hard, flat surfaces, this makes them easy to clean. But the hard flat surfaces reflect sound waves incredibly well. This results in scores, even hundreds, of echos, all at slightly different times, hitting the microphone... making it hard to hear for anyone, and extremely hard for anyone with less than perfect hearing. The speaker tends not to notice this as their own voice overpowers their hearing. And when they listen to the recording, they know what they said and their brain filters what they hear so it sounds normal. So please, use another room that doesn't echo as bad, or temporarily hang some sheets to cut down the echo. And slowing your speech down a tad would not be a horrible thing, either. I'm not trying to be a jerk, but I just watched this video in its entirety and have no idea what you were talking about. Hope this helps.
I'm so sorry to hear this! This is one of my older tutorials, filmed during a Covid lockdown at my in-laws' house and you're right, the audio is terrible! I do check the closed captions for every video to make sure they're accurate (the software tends to misunderstand my accent and turn "swirl" into "swell" etc) so id you find any of my other older videos difficult to hear, please click or tap the CC on the bottom right to turn those on. Apologies again!
In case you missed this - I've re-uploaded it here in much higher resolution :)
Thank you so much! I was so hoping for this!
@@blueangela87 ♥️
Im a new baker just started to bake for 3 months now, so i really need this kind of video to help me, frosting is what i want to master i already watched some of your video.. Thanks for sharing this.. God bless.. greetings from The Philippines
@British Girl Bakes : Thank you so much for the tips :)
Pls advise butter cream is better or whipped cream for cake decoration!
Butter cream frosting should always b with pedal attachments or with hand mixer?
Please upload the videos to make butter cream and mascarpone buttercream.
Hello from Ontario Canada, I'm 61 and have decided to learn cake decorating in hopes to amaze any grandchildren that may bless our family in future. I absolutely love your videos. You have lovely way of explaining everything. Thank you so much.
I learned from Global Sugar Art to use popcorn salt in buttercream frosting to cut the sweetness. Not regular salt for it is to grainy. I hope this helps. I also shorting and butter flavoring to get the butter taste because my grandson couldn’t eat milk products. It taste great. I am not trying to take anything away from this video for it is definitely informative!
I'm from the Philippines and I can say. This is the best and most accurate Vlog!!
American recipe of buttercream is soo sweet and here in the Philippines buttercream really melts because of humid weather
I love your delivery. You’re always matter of fact, have a smile and generous with your information! Thank you. 😄
So nice of you!
To make frosting less sweet, I substitute plain non-fat yogurt (not Greek) or kefir for the milk. Love your videos. So intelligently done.
I love your voice as a matter of fact I enjoy you talk,its so relaxing😂yet really educative..thank you so much
haha that's great to hear! Thanks!
Thank you so much !! You fixed a lot of the problems I faced while making butter cream.
You are fantastic! Thank you for all your clear instructions. Your videos are really well done and your cakes are incredible. I’ve learned so much from you.
That's so great to hear! Thank you!
How do you determine the quantity of buttercream to cover cakes?
Hello from North Carolina in the US. Your tips and tricks are just wonderful.
Thank you so much! I filmed this tutorial in Raleigh, NC!
I am really enjoying all your videos and I am learning so much. Thank you
I'm so glad!
Thank you so much for the information !
Glad it was helpful!
Wooow this is amazing.
As far as i have seen videos regarding baking, ur the only one who has explained every tiny bit of making buttercream.
Thank you so much 🙂
You have the best videos ever! This one is especially fantastic. Thanks for all the amazing tips!
Thanks. I made the wisk attachment error on my first attempt some years ago, and ended up ganking my kitchen aid stand mixer - the whisk was putting waaay too much stress on the unit's spindle. So I wish I'd seen you video earlier. I also did not know of the 10x sugar rating, so that helps a lot too.
Thank you so much. A very useful and informative video.
This was super helpful, thank you!
I heard you can add the tiniest amount of violet colouring to yellow frosting to help make it white? I haven't tried it yet but yes in the UK I've never really had that lovely white frosting you see in a lot of American videos
Yes! I do that when I'm in the UK because you're right, butter is much yellower there!
You are just amazing!!! Your tutorials are exceptional. Thank you for taking your time to educate hobby bakers like me😊😊
Thank you so much!
Thanks a lot for this video!...really helped me learn something new.
Thank you this was very helpful. 🌹🇨🇦❤️
I'm so glad! Thank you!
Thank you for this vid. It's been very informative
Thank you so much dor sharing your wisdom 🤗😁
I'm finding it really hard to find 10x sifted icing sugar, have you any suggestions where u can buy it from I'm in the UK, thankyou x
Thanks u soo sweet really look forward to ur great videos,love from south Africa 💞
Hi please could you advise me on the best 10x powdered sugar to purchase in the UK as I am struggling to find one.
I'm from Nigeria and i love your channel so much 💖
Thank you so much!!
hey, i am a massive fan of your videos and was just wondering where you get your cake boxes for transport from (like the one at 11:33 in the video)?
this is what i need. so helpful. Thank you
Thank you so much for sharing your wisdom 💓 Great content xx
You have explained it all really well. Good job 👏
Thank you so much for all this helpful answers!! I have tried to put my cake frosted in the freezer and when I take them out they start to sweat really badly 😭 two times have this happen and ruined my cake
Do you have a cream cheese frosting recipe that can be used for piping?
Please teach us whipped cream decorations also
Beautiful video... Highly informative... 😊👌
Thank you so so much I Have being looking for ways to make this buttercream but what if I added orange jam on it will it spoil the cake frosting
I am going to bake and decorate a doll cake for my granddaughter. She lives 3hrs away. What is the best way to transport the finished cake. She is in Tennessee and Im in Southern Illinois. I'm concerned about condensation and color running. I plan to use butter cream icing.
Thanks for the video . pls can i mix normal milk with water and add to my butter cream?
I think it would depend on the fat content of the milk - if the liquid gets too thin it can make the buttercream split.
How to store buttercream cake.plz do step by step process of buttercream frosting cake especially freezing
You are a life saver!
Really informative 👍🏻👍🏻👍🏻
Glad it was helpful!
@@BritishGirlBakes your tutorials are really helpful. Specially buttercream recipe. I make miniature cakes and I made buttercream by your recipe. It turns out amazing and so smooth 👍🏻🥰
Thanks for sharing
What if you made an icing color you like. How do you stop it from deapening to another color? Just keep it in the fridge?
Thanks a lot dear am from Uganda 🇺🇬
Thank you! That is interesting!
Well done ma'am
Very helpful. Thank you. Keep on caking.
I've been having trouble with my chocolate ganaches. They start to separate after maybe 2 layers when frosting a cake with them. Very frustrating because its so tasty! Any hints or tips?!!
I have a detailed tutorial on making and using ganache here that might help: ua-cam.com/video/vv9XJ9i0vnY/v-deo.html
What wonderful information! Thank you!
Glad it was helpful!
I’m a really big fan of yours ❤️💕
Wow u r so creative
Thank you so much 😀
I would really like to know the secret to making red and black icing. I have tried and tried, but cannot seem to get it without making the icing bitter.
Take the buttercream class!!
Does using the right stand mixer wattage help. Looking to buy a better longlife stand mixer where the paddle attachment scraps to the bottom & sides of the mixing bowl for buttercream. Do you have any inmind!?
I use a KitchenAid and I love it! I've been eyeing an attachment that scrapes all the way to the sides and bottom of the mixing bowl but at the moment I just scrape around the bowl with my spatula a few times during mixing to make sure nothing's stuck to the sides of the bowl.
@@BritishGirlBakes thank you very much!
Can I replace some of the sugar with corn starch for thickness but less sweetness?
I haven’t tried it but it makes sense in theory! If you do, please tell me how it goes!
What are the exact quantities of butter and sugar to make butter cream?
I tired putting the cake in the fridge but the buttercream always sweats after 🙅♀️
Yes. And mine was tasting like butter only.
How does it taste like?
Butter is rich in color if it is actual grass fed cow butter. If it is very light in color this is the cheap cheap butter at the store. Have to say if you are wanting a white Buttercream look, go for the cheap stuff, no one will know and you can add some Americolor white ( will not take much) and your Buttercream will be very white. If you use the really good "KerryGold" or Euro butters, even if you whip it and whip it good ( hahaha ) it will not get as light as the cheap stuff and will take a LOT of white gel color to get the frosting white...Save the headache and buy the cheap stuff...No grass fed butter...
Have to add this: In USA ALWAYS buy C&H powder sugar if at the grocery to insure that you are getting powder sugar and NOT the Corn starch filled powder sugar. There are no regulations on how much Corn starch can be added in to sugar as a filler in the USA. So, this is a full proof way to insure you are getting yummy powder sugar unless you make your own :D
Can I use buttercream in winter? I made it and taste and consistency was like butter. At first I thought I did something wrong, but then later realised it was winter and room temp was less than 18*C.
Hi..I love your cake..are u from England??
Originally, yes! I live in Austin, Texas now
What are the quantities to make mascarpone buttercream?
Hi thank for the tutorial I learned more things 2days I would like to know how to get black butter cream I tried to make it it becomes grey pls help
The gel colors are gorgeous but very pricey especially now in Texas.
I was wondering if I could start the buttercream coloring with the cheap colors and then add gel colors to achieve that brilliance? Or are they an alchemy nightmare?
Hi! They will work together without causing problems with the buttercream but my suspicion is that the large amount of liquid colour you'd need would be the same price as the tiny amount of gel colour.
Hello Dianne, what brand she uses for coloring? And yes, prices in Texas are scary
do we use icing sugar with butter to whip
I am from Mexico City and I had a series of courses of buttercream. There they told us that we needed to use vegetable shortening. But in Mexico City there is only one kind and I don’t use it for any cake or cupcake, the taste is terrible.
No les hagas caso.
I can use whipping cream with butter cream?
Love from 🇬🇧
To think out the consistency? Yes!
This is a question ive had too. Like can i cover a cake with stabilized with Cream cheese whipped cream, and than add accents with buttercream?
Now your anser must be a typo? Did you meant to answer, to Thicken? That i liked to know too.
TIA
@@KingdomLifeDec yes, you can add buttercream accents but since whipped cream isn't as strong and stable as buttercream, you'll have to keep the weight of the buttercream decorations to a minimum so that they don't slide down the cake, especially if the cake is going to be out of the fridge for a long time.
I haven't tried mixing buttercream and whipped cream but you can use whipping cream (from the bottle/carton, not yet whipped) to thin out buttercream instead of adding milk to thin it out.
Will the sugar syrup added to moist the cake affect the buttercream frosting?
Nope :) It will just keep the cake moist, stopping it from drying out if you don't serve it for a few days
@@BritishGirlBakes Thank you
What’s the butter cream recipe please?
I use popcorn salt which is far better.and it really inhances the flavor of the buttercream.every one has a presence in making their own buttercream.and their is no perfect icing recipe.but alot of people prefer popcorn salt.
How interesting! I've never heard of that - I'll look into it!
The color of your butter will depend on its grade. An AA brand (not as good butter) will be less yellow. In high-quality butter, an A grade will be more yellow.
Half kg cake frosting what amount of butter and sugar used
I Am Your Biggest Fan
I love u cake decorations😋😍👌👌👌
Thank you so much!
Which cream is used for fondant cake
Hello. I’m Latina and I love to watch this blogs. My only problem is that I don’t understand 100% your accent. Can someone please tell me what did she say the brand she uses for coloring? Thank you
Minute 16:13 🙏🏽
I use Chefmaster, Wilton and Americolor :)
When you say cream what type of cream?
Good day. Pls how can I join your on line tutorial classes
You can find them all here: www.britishgirlbakes.com/online-courses
Where in England are you from? Your accent is quite unique ❤
It's a mess, I know! From Kent originally but my mum is from South Africa and I lived in Singapore, Canada and now the US
Can u guide for chesse cream to make
Adding too much liquid like milk or even liquid food colour separates the mixture which could also be a cause for the grainy texture I've found from mistakes
Hi how do u get that beautiful barney purple n hot pink colour
Gel coloring
Why does some recipes especially the 1980s have buttercream with sugar ?
I don't have powdered sugar
What does buttercream taste like? Mine was tasting like butter.
And we can't go out what should I do
You can try another kind of buttercream like a meringue buttercream
Ok thanks
If cream cheese is added to your buttercream, it won’t be as sweet! This is good for those who don’t like a sweet frosting!
Hi! Yes, you need a small board for the top cake too. It should be the width of the cake so you can't see the cake board
B
Speaking as someone with hearing difficulties, please hang some sheets or light blankets out of frame to cut down on the echo from all the flat hard surfaces that surround you. The echo makes it extremely hard to understand you.
As fast as you talk, it's rather hard to keep up with you. Add to that, the way you trail off (get quieter and quieter), you are really making hard for those of us with hearing problem to follow you.
For the haters... I have my hearing aids in, they are adjusted properly. I can hear and understand everything else around me, except this video. So I doubt that the problem is on my end.
Kitchens are often the place where cooks and bakers make videos. Kitchens are also a room with scores, even hundreds of hard, flat surfaces, this makes them easy to clean. But the hard flat surfaces reflect sound waves incredibly well. This results in scores, even hundreds, of echos, all at slightly different times, hitting the microphone... making it hard to hear for anyone, and extremely hard for anyone with less than perfect hearing.
The speaker tends not to notice this as their own voice overpowers their hearing. And when they listen to the recording, they know what they said and their brain filters what they hear so it sounds normal.
So please, use another room that doesn't echo as bad, or temporarily hang some sheets to cut down the echo. And slowing your speech down a tad would not be a horrible thing, either.
I'm not trying to be a jerk, but I just watched this video in its entirety and have no idea what you were talking about.
Hope this helps.
I'm so sorry to hear this! This is one of my older tutorials, filmed during a Covid lockdown at my in-laws' house and you're right, the audio is terrible! I do check the closed captions for every video to make sure they're accurate (the software tends to misunderstand my accent and turn "swirl" into "swell" etc) so id you find any of my other older videos difficult to hear, please click or tap the CC on the bottom right to turn those on. Apologies again!
Muy interesante, subtítulos en español por favor .
Fc
How is yo baby 🤱 doing
Thanks for asking! He's growing so quickly - two years old already!
I love your video but I have problem with the British accent
You can read the tutorial on www.britishgirlbakes.com or turn subtitles on by clicking the "CC" at the bottom of the page, in case that helps!
Maybe it's because she's British. She is sharing her expertise and you are insulting her accent, unbelievable!