Hell I didn't know I'd be spending my Lil breaks watching these videos but it's simply de-stressing and after attempting your choc icing, I'm hooked. Thanks
Hello! I just want to thank you for your buttercream recipes, been receiving compliments from my clients that they loved it because it’s different and not too sweet 👍🏻 I use this recipe because I live in a tropical country 🏝
@@sushovnnaroy2555 you can chill your condense milk, it can help stable the buttercream. But if you live in a warm place it’s better to use with shortening so it can last longer at room temp 😊
Amazed with silky and smooth it is. You would think the condensed milk would really loosen up the buttercream and make it very liquidy considering butter has water in it I see adding the shortening gives it stability. I love the way the roses look they stand up really well. Thank you for sharing your video and recipe this is awesome!! ❤️🙂
Can I use the same amount of shortening to stable ALL of your condensed milk buttercream recipes?.... Because believe me I am about to try every single one of them they look amazing 😍
Thankkkkk uuuu soooo much, ur videos really helped me to get the actual red, black coloured buttercream... Love ur videos. N d variety of buttercream flavours...plz upload some different flavoured cupcakes also plzzz...ur toooo good
Me encanta! Esta es la que ponen sobre los cupcackes? Probé unos en usa muy deliciosos y no he vuelto a comerlos , está crema queda similar de rica???????
I instantly thought about how nice this would be for cupcake accents as soon as I saw the texture and how well it stood up. I wonder how it would work for piping letters
I’ve watched all your buttercream video. they are all look good! and I tried your blueberry buttercream and my son loves it. can I use all your buttercrream recipe as filling for my macarons?
Just discovered these condensed milk buttercream recipes and am beyond excited! I read on another video that they don't form a crust? So I'm wondering which one would hold up best for cake decorating if I wanted to do rosettes and tulips? I imagine this one with the shortening. Or could I add shortening to any of them?
Hello Savy, thank you for all your recipes they are amazing,please what can i use to replace shortening, I live in Morocco and I can’t find it,thank you so much 🙏😇
I tried this and super easy thanks! Tastes good and a winner with my Daughter. I did it with pure butter instead of shortening and added 1/2 tsp of Vanilla extract. It definitely has a sweetened condensed milk taste. Im curious how people who just try it not knowing the ingredients will think :-) it's going on a chocolate cupcake.
after watching all your videos many times i finally tried this, and it was easy and yummy! a little soft for piping succulents, what can i add to make it stiffer?
Principessa Nao fabulous! You can increase the ratio of shortening to make more stable. If you use in a cool air conditioned room it will be easy to work with.
Reduce the content of sweetened condensed milk and adjust it with icing sugar. Icing sugar has cornstarch, it will stabilize and make buttercream stiffer. Hope this tip helps.
Bake and Toss hi dear, if I happen to add powder sugar to make it stiffer what stage I should add it? Together with condensed? Also when you say icing sugar you mean 10x? If I add plain 10x how should be the cornstarch ratio for this recipe amount you think? Thank you in advance!
Lovely tutorial, I love all your videos. I have some questions concerning your buttercreams both no grit and condensed milk recipe. Can I use margarine instead of unsalted butter. Secondly I am trying to make Nutella condensed milk buttercream but no video on that. Can you advise on the measurement of Nutella to use. Thanks
HI! I love how versatile your condensed milk buttercream is!!! I've made a coconut one w/ extract (didn't have the coconut condensed milk on hand) & it turned out great! I also tried the cream cheese one & that came out good too. A little lumpy, but the taste was there. I probable had to mix it more. ANYWAY, could you please try to make a "Cereal Milk' flavored frosting with this condensed milk buttercream??? XD
Kathryn Hall it doesn’t harden unless placed in the refrigerator or freezer. You can also remove from the nail and place directly on your cake using the white plastic flower scissors.
You can also put a little piece of wax paper on the nail (glue down with dot of icing), pipe the rose, freeze the rose with the wax paper, then peel off no problem and pop onto the cake!
Can't wait to try out your buttercream recipes!! Just a question though, which is stabler for a humid climate? This one or White Chocolate Buttercream? Or do I add just White Chocolate to this recipe? (Since chocolate can set very hard once cooled). Thanks!
Hello! I’ve just watched a few of your buttercream recipes and I’m wondering, why do you prefer condensed milk buttercream??? Everyone else I see uses a meringue based or American buttercream!
I just came across this video. It says the recipe is in the description box but its not showing for me. Can you please see if there is anything you can do from your side? Thx so much. Happy Baking!
How do you reuse this after the rest is stored in the fridge? I always try and it kind of “curdles” and looks like it’s sweating 😂 I’ve tried everything. Also I LOVEEE your tutorials 😭💙
Hello ❤️ Would this recipe work well piping with Russian tips? All the tutorials are recommending stiff American buttercream for Russian tip piping but it is so gritty and not smooth at all. Also instead of half butter half shortening, can I go 1/3 shortening and 2/3 butter for stable designs in humid climate?
I too threw out the Crisco butter I had - I hated it - I really prefer a stabilized cream without these additives- have seen people use Cream cheese to stabilize- would that not change the taste though? Or even cornflour
If you only use red, it will be a washed out colour, more like a dark pink in the end and you will need to use a large amount. Using a base colour first allows you to get a rich red end result without using a lot of red colour.
@@Mary-MVP tulad s ginawa k, dko nlagyan ng shortening butter at condensed lng..nlagyan k dn konting powdered sugar (tunawin muna s konting tubig lng, plamigin)..msarap nman..
hello just want to ask if i can used not half and half of the butter and shortening? i cud used 1/4 of the amount of butter is shortening?would this still works?because im afraid the taste of the shortening might affect the buttercream?or if this ratio is fine then il go with it anyway...Thanks
I love watching your videos! Is there any way you could help with the conversions on your ingredients? I live in the US and don’t measure by grams. Thank you so much and can’t wait to watch more videos
Hellooooo. I love your videos! So simple yet always look so delish! May I ask if this is okay under fondant? I'm trying to look for a good buttercream. Thank you! ❤
consistency of this buttercream is beautiful & color red absolutely gives me a rush lush feeling. i luv it. By chance can anyone describe how it taste as using the sweetened condense milk as key ingredient makes a vast diference?
Hello :) i want to ask I make buttercream frosting regularly. Usually, frosting the cakes, i keep the cake inside a refrigerator Lately, after the cake is refrigerated and being put back in room temperature, there are sugar lumps that appear on top of the frosting It never happened before Do you know what may have caused this? Thankyou
If they are definitely sugar umps, you may need to sift the icing sugar several times to break up the lumps. This particular recipe may be god for you because there is no icing sugar at all. There is plenty of sugar the sweetened condensed milk so icing sugar is not necessary.
Which recipe would you say is best for piping rosettes on the sides of a layer cake your original condensed milk buttercream or this one with the shortening added to it? Thank you :)
I have made this buttercream many times. It's very good but since last two times my buttercream splits. Can u tell why and how to repair it? I have loads of split buttercream left
hello...thank you for the simple ingredients of your vedio but I ask if I can use the margarine instead of butter cream..I need the reply thank you..😍😍
Let me just say I'm obsessed with your channel 😊😊. Great work as usual. Do you have a red velvet macaron recipe? Not sure if I missed it on your videos.
I just asked on one of your other frosting videos if I could use freeze dried berries. I don't care if it has texture. I'm only going to be frosting a cake with it. Since I've used freeze dried berries before with other frosting recipes I know I'll get the flavor and color from them alone. Since this one starts out as a white base to begin with, should I use this recipe instead of the other? Please answer asap. I'm making a cake today and I really want to try one of your frosting recipes. Thanks!
The music is so relaxing! This is the fifth video in a row for me. So glad I stumbled across these!
How wonderful! Welcome :-)
Hell I didn't know I'd be spending my Lil breaks watching these videos but it's simply de-stressing and after attempting your choc icing, I'm hooked. Thanks
How fabulous! I'm thrilled...it's a fabulous way to de-stress! :-)
Obsessed with your channel ❤️ my daughter’s birthday is coming up soon, going to use your buttercream recipe.
Hello! I just want to thank you for your buttercream recipes, been receiving compliments from my clients that they loved it because it’s different and not too sweet 👍🏻 I use this recipe because I live in a tropical country 🏝
Hey. So you made it with or without shortening? :) Does it pipe well ? :)
@@sushovnnaroy2555 hello! I’ve used the recipe that has shortening, it really piped well and its is also really stable 😊 Hope this helps 👍🏻
@@sushovnnaroy2555 taste great, not too sweet. Kinda similar texture to italian/french buttercream 😊
@@blinkachuu4683 thank you so much❤ Shortening is not easily available where I stay. :(
@@sushovnnaroy2555 you can chill your condense milk, it can help stable the buttercream. But if you live in a warm place it’s better to use with shortening so it can last longer at room temp 😊
This is a channel I didn’t know I needed! Subbed.
Lo Lee how fabulous! Welcome!
I like the way you prepped the red with the fuchsia. I've got to remember to do that! I love Artisan Accents!
Aren't they the best! The prepping give a fabulous risch end result :-)
@@CupcakeSavvysKitchen yes!
*rich ;-)
Tried n the buttercream held well for more than 4 hrs outside in summer !! Marvelous creation . Thank you Savvy
How fabulous!
What about the taste
What about the taste
Diala Baghdadi good. More like condensed milk butter flavor. Better if u add flavors .
Amazing tip on making a base color first before adding the red! Thanks! Will keep that. 😊
mymy redondo fabulous!
ساافا
Thanks for the tip on creating red! Very helpful!
You're welcome. Black coming soon! :-)
This is absolutely amazing!! I was amazed at how it went red so immediately.
That looks very smooth silky texture . Thanks for uploading ❤️❤️❤️. Lovely rich shade of red .
Isn't it divine!
Hi , I love your videos you are so talented. What is better to use the paddle attachment or the whisk ??
Thank you! Paddle is best.
@@CupcakeSavvysKitchen Thank you 🌷🌷🌷
I love these videos you make - frosting turns out amazing and just look at how luscious it pipes 😊👍
how do i find the recipe!! please help i looksd but cant find
Amazed with silky and smooth it is. You would think the condensed milk would really loosen up the buttercream and make it very liquidy considering butter has water in it I see adding the shortening gives it stability. I love the way the roses look they stand up really well. Thank you for sharing your video and recipe this is awesome!! ❤️🙂
Can I use the same amount of shortening to stable ALL of your condensed milk buttercream recipes?....
Because believe me I am about to try every single one of them they look amazing 😍
He he he! Sure can!
Wonderful
Thankkkkk uuuu soooo much, ur videos really helped me to get the actual red, black coloured buttercream... Love ur videos. N d variety of buttercream flavours...plz upload some different flavoured cupcakes also plzzz...ur toooo good
Me encanta! Esta es la que ponen sobre los cupcackes? Probé unos en usa muy deliciosos y no he vuelto a comerlos , está crema queda similar de rica???????
Sí, puedes ponerlo en Cupcakes. No es tan dulce como el americano.
WOW!!! So silky, smooth & shiny. Somehow I'm imagining an amazing mouth feel with this recipe. I bet this would look and taste great on cupcakes.
Totally!
I instantly thought about how nice this would be for cupcake accents as soon as I saw the texture and how well it stood up. I wonder how it would work for piping letters
At last found a simple yet ez Red Color BC to work with
Tq a million ♥️♥️♥️~🇸🇬
I’ve watched all your buttercream video. they are all look good! and I tried your blueberry buttercream and my son loves it. can I use all your buttercrream recipe as filling for my macarons?
Just discovered these condensed milk buttercream recipes and am beyond excited! I read on another video that they don't form a crust? So I'm wondering which one would hold up best for cake decorating if I wanted to do rosettes and tulips? I imagine this one with the shortening. Or could I add shortening to any of them?
Hello Savy, thank you for all your recipes they are amazing,please what can i use to replace shortening, I live in Morocco and I can’t find it,thank you so much 🙏😇
I had the same question hhh I think we can use margarine like lilia or la prairie!!!!
Hi this looks good but can this be use in hot climate?
Does this icing w butter & shortening taste as good as the other icing you have w just butter?
I tried this and super easy thanks! Tastes good and a winner with my Daughter. I did it with pure butter instead of shortening and added 1/2 tsp of Vanilla extract. It definitely has a sweetened condensed milk taste. Im curious how people who just try it not knowing the ingredients will think :-) it's going on a chocolate cupcake.
Can we use butter instead of shortening?
after watching all your videos many times i finally tried this, and it was easy and yummy! a little soft for piping succulents, what can i add to make it stiffer?
Principessa Nao fabulous! You can increase the ratio of shortening to make more stable. If you use in a cool air conditioned room it will be easy to work with.
shortening is not of one my favorite ingredients😵 do you mean like 60% shortening 40% butter or even more?
even if the room its cool it melts so fast
Reduce the content of sweetened condensed milk and adjust it with icing sugar. Icing sugar has cornstarch, it will stabilize and make buttercream stiffer. Hope this tip helps.
Bake and Toss hi dear, if I happen to add powder sugar to make it stiffer what stage I should add it? Together with condensed? Also when you say icing sugar you mean 10x? If I add plain 10x how should be the cornstarch ratio for this recipe amount you think? Thank you in advance!
You are amazing! Compared to the whole butter recipe, which one has stiff consistency so i can use it under fondant? thank you
myang94up yes you can.
Lovely tutorial, I love all your videos. I have some questions concerning your buttercreams both no grit and condensed milk recipe. Can I use margarine instead of unsalted butter. Secondly I am trying to make Nutella condensed milk buttercream but no video on that. Can you advise on the measurement of Nutella to use. Thanks
Doyin Aliyu you can use margarine but the end result for both is that it will be a lot softer. Try adding 1/2 cup Nutella.
Hello thank you for your talent dose that stay well on cake ??
HI! I love how versatile your condensed milk buttercream is!!! I've made a coconut one w/ extract (didn't have the coconut condensed milk on hand) & it turned out great! I also tried the cream cheese one & that came out good too. A little lumpy, but the taste was there. I probable had to mix it more. ANYWAY, could you please try to make a "Cereal Milk' flavored frosting with this condensed milk buttercream??? XD
Wow i really love the texture..i will try it soon
Gorgeous color. Any substitute for shortening?
It looks like it pipes beautifully! And a great colour. Does it harden to allow you to remove it safely from the flower nail?
Kathryn Hall it doesn’t harden unless placed in the refrigerator or freezer. You can also remove from the nail and place directly on your cake using the white plastic flower scissors.
You can also put a little piece of wax paper on the nail (glue down with dot of icing), pipe the rose, freeze the rose with the wax paper, then peel off no problem and pop onto the cake!
@@aggiea7544 thank you for the answer. This is what I'm looking for.😊
Hii I really wanna try this but I live in a very hot climate area would I hold up well?
I like the color of it. Looks like a real rose.
Can't wait to try out your buttercream recipes!! Just a question though, which is stabler for a humid climate? This one or White Chocolate Buttercream? Or do I add just White Chocolate to this recipe? (Since chocolate can set very hard once cooled). Thanks!
I used copha instead the shortening and it worked perfectly. Thank you for inspiring me.
Maysoun Shiba how fabulous!
@@CupcakeSavvysKitchen
Am the one who always tag you on the Instagram (mandmswertsandtreats) ehen I make your recipe.
Maysoun Shiba yessss!!!! I am so happy you are finding my recipes useful! :-)
Thank you
Can you make mocha flavour buttercream
Tried this before but since it was for a kid's bday cake, i added a bit of powdered sugar for sweetness, yummy!!! Thanks
Fabulous!
How did it turn out with the powdered sugar? was it sturdier?
Hello! I’ve just watched a few of your buttercream recipes and I’m wondering, why do you prefer condensed milk buttercream??? Everyone else I see uses a meringue based or American buttercream!
I have those on my Channel also. I just like to show different options but the condensed milk buttercream is a very popular one because it’s easy.
I just came across this video. It says the recipe is in the description box but its not showing for me. Can you please see if there is anything you can do from your side? Thx so much. Happy Baking!
♥️ oh My! Thank you 😊
Looks amazing!!!
Can be cover in fondant?
Thanks
Is it ok to just use butter and skip shortening? I want to make this in black color so would it work?
Great frosting. How does it hold its shape in room temperature/hot weather environment? Thanks
It's this icing good for going under fondant
Very useful video dear,can I store this buttercream in the refrigerator?
Yes, it will store well for a week. Bring back to room temp and re-whip before using.
Hi dear,
I don’t like shortening. What can I use to replace it? Cream cheese is ok?
Wow 😯 you’re so good 😊
Thanks Jazzy! You're too sweet! :-)
What is shortening? Can I use whipped cream instead? And get this texture?
You can just use all butter.
How do you reuse this after the rest is stored in the fridge? I always try and it kind of “curdles” and looks like it’s sweating 😂 I’ve tried everything. Also I LOVEEE your tutorials 😭💙
Bring back to room temp them re-whip.
Will it affect the stability of the buttercream if i half the ingredients?? Hope you answer soon🙂
No it won't.
@@CupcakeSavvysKitchen 🥰
Hello ❤️
Would this recipe work well piping with Russian tips?
All the tutorials are recommending stiff American buttercream for Russian tip piping but it is so gritty and not smooth at all.
Also instead of half butter half shortening, can I go 1/3 shortening and 2/3 butter for stable designs in humid climate?
You can use Russian Tip with this buttercream. As far as the ratio goes , you will need to experiment...sorry!
Would I be able to achieve this consistency with just butter? I'm not so fond of the way shortening makes my mouth feel
Yes you can. Here is an example ua-cam.com/video/qiLQWvgLxIA/v-deo.html
I hate that shortening taste too. Leaves a film on yor tongue and hard palate
I too threw out the Crisco butter I had - I hated it - I really prefer a stabilized cream without these additives- have seen people use Cream cheese to stabilize- would that not change the taste though? Or even cornflour
Can i just add red color gel without ay base color in it?btw nice video ❤
Hi!
Beautiful. Could you please tell me why you put a base colour instead of just all red?
Thanks!
If you only use red, it will be a washed out colour, more like a dark pink in the end and you will need to use a large amount. Using a base colour first allows you to get a rich red end result without using a lot of red colour.
Thank you for sharing your recipe. I stay in s tropical country phils..im would love to try this recipe..😊😊
Fabulous!
@@Mary-MVP pwde nman di lagyan ng shortening kung ayaw m..kht ako dko ntry ang shortening..
@@Mary-MVP tulad s ginawa k, dko nlagyan ng shortening butter at condensed lng..nlagyan k dn konting powdered sugar (tunawin muna s konting tubig lng, plamigin)..msarap nman..
I think you are on to something with these condense milk buttercream!!!! Amazing
Totally! :-)
Will this stand up in warm weather outside because of the shortening
Beautiful
Lovely tutorial, can you make a video on black buttercream please
Thank you! I will put it on my to-do list.
hello just want to ask if i can used not half and half of the butter and shortening? i cud used 1/4 of the amount of butter is shortening?would this still works?because im afraid the taste of the shortening might affect the buttercream?or if this ratio is fine then il go with it anyway...Thanks
Will this stay stable in hot humid weather?
Thanks for this video. Can I ask if this will stay long at room temperature? Thanks.
It can stay at room temperature BUT it is not safe to leave any form of buttercream out for a long period of time in hot weather.
@@CupcakeSavvysKitchen Thanks.
Hello! I love the color you achieved! I see the Fuchsia, but didn't see which red color or brand you used, would you mind sharing? :)
Great recipe. I was wondering if I could use margarine instead of vegetable shortening. Would it give the same results?
It will be very soft with margarine and not stable.
@@CupcakeSavvysKitchen thank you so much ❤️
Thank U so much for all the tips...
You are very welcome :-)
I love watching your videos! Is there any way you could help with the conversions on your ingredients? I live in the US and don’t measure by grams. Thank you so much and can’t wait to watch more videos
There is a conversion link below the video towards the end of the description box.
Cupcake Savvy's Kitchen Thank you!
Can i use this buttercream for humid climate countries?
Yes you can.
Hellooooo. I love your videos! So simple yet always look so delish! May I ask if this is okay under fondant? I'm trying to look for a good buttercream. Thank you! ❤
Thank you! Yes, it can be used under fondant. It does however soften in warm aether like any buttercream.
Thank you, I've learnt so much from your channel. Is there any alternative to shortening?
yakoota1 how fabulous! You can leave it out and use all Butter.
Whats shortening where i get this
Thanks for the tip!
consistency of this buttercream is beautiful & color red absolutely gives me a rush lush feeling. i luv it.
By chance can anyone describe how it taste as using the sweetened condense milk as key ingredient makes a vast diference?
It has a very luxurious silky mouthfeel Not overly sweet at all like American Buttercream. You can add flavourings of your choice like Vanilla etc.
@@CupcakeSavvysKitchen thank you, i absolutely luv love luv this channel
Hello :) i want to ask
I make buttercream frosting regularly. Usually, frosting the cakes, i keep the cake inside a refrigerator
Lately, after the cake is refrigerated and being put back in room temperature, there are sugar lumps that appear on top of the frosting
It never happened before
Do you know what may have caused this?
Thankyou
If they are definitely sugar umps, you may need to sift the icing sugar several times to break up the lumps. This particular recipe may be god for you because there is no icing sugar at all. There is plenty of sugar the sweetened condensed milk so icing sugar is not necessary.
Can I use all butter? I don't have shortening where I live
Hi is the frosting stable?
Is there any substitute of shortening?
It can be left out and replaced with all butter.
How much quantity of cocoa powder or chocolate should I add to make it chocolaty flavour? ?
This is the chocolate version which you can add red food colour to ua-cam.com/video/eojt1ciqDUo/v-deo.html
Which recipe would you say is best for piping rosettes on the sides of a layer cake your original condensed milk buttercream or this one with the shortening added to it? Thank you :)
Also, I made this buttercream but mine didnt come out as smooth. It got like little solid clumps but I'm not sure why?
It looks beautiful but does it hold it’s shape? Does it stiffen at all?
It if a firm set buttercream but it doesn't crust.
Cupcake Savvy's Kitchen As long as it doesn’t melt 😄 Thank you 🙏🏼
Which shortening do you use?
I have made this buttercream many times. It's very good but since last two times my buttercream splits. Can u tell why and how to repair it? I have loads of split buttercream left
Refrigerate it for about 39 minutes then whip again. It will take a lot of time to come together but it will. Just be patient with it.
@@CupcakeSavvysKitchen but why does it happen and how can I avoid it?
hello...thank you for the simple ingredients of your vedio but I ask if I can use the margarine instead of butter cream..I need the reply thank you..😍😍
You can but the buttercream will be very soft and won’t hold well.
@@CupcakeSavvysKitchen thank you
Beautiful red ! Love it 😍
Thank you!
Let me just say I'm obsessed with your channel 😊😊. Great work as usual. Do you have a red velvet macaron recipe? Not sure if I missed it on your videos.
Thank you! I don't think I do actually??? I must get onto that! lol
I am unable to find shortening in our supermarket, May i use margarine instead.
I love it
Is there anyway to make this taste better? I tried it out and it came out fine but the taste wasn't very nice. Thank you!
YOu can add some raspberry essence or strawberry or any essence you like :-)
I just asked on one of your other frosting videos if I could use freeze dried berries. I don't care if it has texture. I'm only going to be frosting a cake with it. Since I've used freeze dried berries before with other frosting recipes I know I'll get the flavor and color from them alone. Since this one starts out as a white base to begin with, should I use this recipe instead of the other? Please answer asap. I'm making a cake today and I really want to try one of your frosting recipes. Thanks!
Excelente! Se puede usar margarina? Saludos desde Vzla.
La margarina será demasiado suave.
First time heard about Shortening. What does it mean? Cream cheese? Thanks!
Hola me encanta es asombroso Felicidades
Gracias
How long can the leftover buttercream last inside the refrigerator? Thank you! ❤️
When u used these buttercreams with condensed milk for cupcakes will it deform the shape or not? Since its too smooth
hi, can i make it be 400g butter and 100g shortening? as i don’t want the shortening flavour be too overpowering but still need a little firmness 😅
Does the taste becomes a bit bitter if put so much food color?
Can we covered the cake with these frosting before using fondant plzz reply mam
Did you watch till the end of the video ? ;-)
Hi! I tried your chocolate buttercream. ❤️❤️❤️ I want to try this too but what can I substitute to shortening? Thank you.
Maica De Guzman you can just use all butter or if you live in Australia, you can use melted and cooled copha.
Does It get harder with time or still soft?