American Buttercream Icing That's Not Too Sweet | Easy and Delicious!

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  • Опубліковано 28 вер 2024

КОМЕНТАРІ • 218

  • @KarolynsKakes
    @KarolynsKakes  Рік тому +12

    Do you enjoy my tutorials?
    I'd be so grateful if you could Buy Me A Coffee!
    www.buymeacoffee.com/KarolynsKakes

  • @ssibble
    @ssibble 2 роки тому +30

    I always freeze my leftover buttercream - even a small amount. I place it in a ziploc baggie and flatten it and push all the air out of it and it lasts for months in the freezer - although it never stays there that long. When I need buttercream, I pull out the bag of frosting and put it on the counter to thaw. It thaws a lot quicker this way, then I mix it again to get it back to consistency and it works great. I also make cakes ahead of time and freeze them for quicker turnaround.

    • @littlelady3895
      @littlelady3895 2 роки тому +2

      I always save even just the smallest amount, in Ziploc bags as well.... Mainly because my husband loves cinnamon rolls, and he loves my vanilla buttercream frosting so I let him use it for the cinnamon rolls lol

    • @littlelady3895
      @littlelady3895 2 роки тому +2

      I was going to tell Karolyn this lol
      So I am just going to add to it....
      If doing this in containers instead of the bags, be sure to try and get one as close as you can to hold the amount of frosting you have, one too big leaves to much room for freezer burn chances.... The Fuller the better. Tap it on the counter to pack it in there better.
      Lay a piece of plastic wrap on top the frosting. In the same manner you do with pudding, pressing down into the frosting in the center and working to the out side edge, making sure to get all the air out and bring the plastic to the sides and up over the edge so it over laps the outside edges.
      Put the lid on, and wrap again. I always set it in the fridge the day before using. Then on the counter 30 mins to room temp, mix again with electric mixer to get the texture back.

    • @judichristopher4604
      @judichristopher4604 11 місяців тому +2

      That is the way I freeze EVERYTHING!!!
      I used to have a little cafe...and that is the way we were taught. It makes sure that the food is truly frozen all the way through... and you can put more in the Freezer than in a plastic container....
      "Ziplock ... Freeze them FLAT... That is where it's at."
      What? I think I just made a TagLine for a Commercial... LOL

  • @suzanneb6088
    @suzanneb6088 Рік тому +5

    I love how you even show the detail of zeroing out the scale with bowl! So thoughtful and detailed.

    • @KarolynsKakes
      @KarolynsKakes  Рік тому +2

      I feel like I over-explain sometimes, but there are some people who don't know how to use things, so I want to make sure I'm clear. Thank you!

  • @judichristopher4604
    @judichristopher4604 11 місяців тому +2

    I love this video...
    Thank you for being the real you...
    I am an Acting Director/Teacher... and this video was so enjoyable to watch , because you left in the "Blooper" ... making us feel like we're normal people, and everyone makes silly mistakes...
    I want to be YOU when I grow up.
    Thank YOU so much for sharing this great video...
    I'm so glad to have found a Buttercream that is not so sweet.

    • @KarolynsKakes
      @KarolynsKakes  11 місяців тому +2

      Judi! Thank you so much love. We need not take life so seriously, right?! 💜🙏

    • @judichristopher4604
      @judichristopher4604 11 місяців тому +1

      @@KarolynsKakes
      EXACTLY... That is also what I teach my Acting Students...
      We all make mistakes...
      Don't cry over spilled milk ...
      Cry over spilled Wine...
      that is Alcohol abuse.
      BAHAHAHAHA

  • @tinahoward5931
    @tinahoward5931 2 роки тому +3

    Karolyn, your videos have saved me a small fortune. I don't waste any cake batter and I don't mess with people unwilling to pay 1/2 at least 10 days early and the other half3-5 days before they're to pick it up. I'm curious to where you get the boxes to transport your cakes and how you pack them to make sure nothing happens to them while they're being transported to the location?

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +3

      Yes! You don't want to make a cake unless it's paid in full. Learned the hard way!!
      I get the boxes at a local store called The Restaurant Store. You can get them online as well at sites like Webstaurant store or other packaging sites.
      Here's a video on boxing up cakes and transporting them! ua-cam.com/video/WmVrh7ZNqRw/v-deo.html

    • @TiffanyButler-lg2iz
      @TiffanyButler-lg2iz Рік тому

      What kind of butter do you use?

  • @lisasuban4236
    @lisasuban4236 2 роки тому +2

    I love your videos they are so informative, I especially enjoy watching you make the buttercream.

  • @madelinescreations7955
    @madelinescreations7955 Рік тому +1

    Love your videos. And you are so talented the way you make working with fondant look so easy. I just keep watching your videos

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      It gets easier with practice, I promise!! 😊

  • @deborahanderson3106
    @deborahanderson3106 Рік тому +15

    Karolyn!!!!!! I am in love with you.
    I started my cake journey about a month ago, I tried 2 other buttercream recipes, and they failed. I took my tablet to the kitchen and followed your tutorial frame by frame and laaaaa, I did it.
    Your buttercream is the @#$ING best. I watch your tutorials more than I watch Netflix and Hulu.
    I have to make 3 cakes for next Friday, and I will go through your tutorials for stable cream cheese frosting for the Red Velvet cake. You truly are a blessing for beginners because you not only teach about decorating but you give sound business advice.
    God bless you girl for spreading the love. 🫶🏾💖

    • @KarolynsKakes
      @KarolynsKakes  Рік тому +3

      Awwwww Deb!! Thank you love! I'm so glad my content is easy to follow...and delicious! 😂 And you already have 3 cakes in 1 week when you just started?! That's freakin' awesome!!

    • @ianarmour97
      @ianarmour97 Рік тому

      Very well said. Same here.
      I've learned so many things about baking from her. Love & thanking her so much.❤

    • @judichristopher4604
      @judichristopher4604 11 місяців тому +1

      So this buttercream is good in hotter weather?
      I live in New Mexico (US) ... need I say more? About the heat. LOL

    • @deborahanderson3106
      @deborahanderson3106 11 місяців тому +1

      @@judichristopher4604 You can add a little melted chocolate if your event will be outdoors.

    • @judichristopher4604
      @judichristopher4604 11 місяців тому +1

      @@deborahanderson3106
      REALLY!!!
      I did not know that...
      Thank you so much for that info.

  • @donnao44
    @donnao44 2 роки тому +2

    I use 2 cups powdered sugar per 1 stick salted butter, but I also add a little less than an eighth teaspoon sugar, too, to cut the sweetness. I'm stunned that you beat your icing on 4. I would have so many air bubbles! Thank you for your videos!!!

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +1

      I do get air bubbles, but I can smooth them out really well!

    • @pettytoni1955
      @pettytoni1955 2 роки тому

      @@KarolynsKakes hi, have you ever used the pre-mde Wilton vanilla icing? It comes in a 4 lb. tub. Also, have you ever heard anything about Alpine Z high ratio shortening. It seems to be less expensive than Sweetex and comes in smaller quantities. Thank you!

  • @mosfun
    @mosfun 2 роки тому +1

    Maybe they want the Swiss, or French versions. I love American buttercream too. This was fun to watch!!!

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +1

      You're right! I personally don't make meringue buttercreams, so if someone asks for that, I refer them to my friend who makes it ☺

  • @mariangies
    @mariangies Рік тому

    Hi Karolyn, about expiration, I’m thinking expiration would be on the date that one of the ingredients you are using expires first? I also use water (store bought distilled) not milk. What do you think? I hope this makes sense lol. Also, thanks for all your awesome videos ❤

  • @alicesais770
    @alicesais770 2 роки тому +1

    I freeze frosting does well. Just remix it after defrosting.

  • @keelydennis275
    @keelydennis275 2 роки тому +1

    Thank you for this recipe.

  • @heathernorsworthy9568
    @heathernorsworthy9568 2 роки тому +3

    Thank you for sharing the recipe! Could you tell me how much icing this makes? Wondering if I bed to plan on doing a double batch. I'll be making 24 cupcakes plus decorating a 2 layer 8" cake.

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +4

      I would do a double batch for all of that!

  • @rebeccapowell7669
    @rebeccapowell7669 2 роки тому +3

    Thank you so much for sharing this recipe! I love making Italian Buttercream because it's light and way less sweet, but it's quite expensive to make. I'm excited to give this one a try! I know you mentioned you don't really freeze your buttercream. Do you keep a stock of butter, sugar, cake mixes, etc. or do you buy as you need them?

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +6

      I prefer this because it is simple and, like you said, less expensive. And I buy stuff as needed just because of space issues.

  • @rutgenesis
    @rutgenesis Рік тому

    Hi Karolyn, what an awesome recipe! thank you for sharing. I wonder why my buttercream never crusted... is it the powder sugar amount (less in this recipe) what did not allowed for the crusting?

  • @markdcmountp
    @markdcmountp 2 роки тому +1

    I’m interested in how much less icing you end up with when you make the less sugar recipe?

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +1

      I would say it's about 3/4 - 1 cup less icing.

  • @cherylmiller1854
    @cherylmiller1854 2 роки тому +2

    Can you please explain why you adjusted from the original recipe?
    It was 2.5 butter plus 3/4 cup shortening and with a whole bag of sugar. I am literally getting ready to make this and now I’m confused 😩

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +2

      I'm so sorry I didn't mention this in the video!
      In the warmer months, I always use 3/4 cup of shortening because it melts at a higher temperature and stabilizes the icing better in the heat. In the cooler months, I find that I can get away with using only 1/2 cup shortening because it doesn't melt. (Saves some money) That was an important point that I failed to make! So it all depends on how hot it is. Usually over 70 degrees F, I'll do 3/4 cup. No matter how much powdered sugar!

    • @sarahcoatoam3070
      @sarahcoatoam3070 2 роки тому

      So do you still keep the 680g sugar with the additional shortening?

  • @ruthnodecker7759
    @ruthnodecker7759 2 роки тому +1

    Karolyn, I use salted butter too.. I also add additional popcorn salt which helps it to be less sweet. My question to you is do you think the additional salt causes my icing to get to dry. It doesn't matter what time if year it is sometimes my icing gets cracking just sitting there over time. Thank you 🥰

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому

      Try adding a little less sugar (like I talk about in this video) and see if that helps.

    • @ssibble
      @ssibble 2 роки тому

      American buttercream does crust after it sits for a while. If you don't want your buttercream to crust, use a Swiss meringue or Italian buttercream.

    • @ruthnodecker7759
      @ruthnodecker7759 2 роки тому

      @@KarolynsKakes I've started using your recipe and not including the additional popcorn salt and guess what ?? no more cracking.... Must be the additional salt was causing my problem. Thank you so much !!

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +1

      @@ruthnodecker7759 good to know!

  • @ilonanadzan4383
    @ilonanadzan4383 4 місяці тому

    Hi Karolyn! Do you know how much buttercream this recipe yields? I've never measured and I'm making a large cake soon and want to be sure to have enough buttercream to cover/fill a 2 layer 1/2 sheet cake.

  • @mariaconsuelothomen
    @mariaconsuelothomen Рік тому +1

    How many cakes can you frost with this amount of frosting? I mean, two -layer, 8 PR 9 inch round cakes?

    • @KarolynsKakes
      @KarolynsKakes  Рік тому +1

      This can frost either an 8" or 9" cake 😊

  • @patticameli472
    @patticameli472 2 місяці тому

    G'day Karolyn! 😊 Forgive me if I asked an already asked question, but I can't find an answer. How many cups does this recipe make? I need 9 C for a sheet cake. Thanks in advance! 🎉❤

    • @KarolynsKakes
      @KarolynsKakes  2 місяці тому +1

      This yields around 5 cups, so I would do a double batch for a sheet cake.😊

    • @patticameli472
      @patticameli472 2 місяці тому

      @@KarolynsKakes Love you! Thanks!🥰😘😉

  • @abc89over64
    @abc89over64 2 роки тому +1

    Love! Your Channel! I want to buy the Sweetex-but there are two types Sweetex (palm oil). Or
    Sweetex Gold. (Soybean)
    Is either ok?
    Thanks so much!

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +2

      Sorry I'm just replying, I never got a notification for this comment! I use the Gold (soybean).

  • @sarabhichogley5609
    @sarabhichogley5609 Рік тому

    Hey there, how are you? I'm living in Pakistan. I love watching ur videos, it's great 👍, kindly tell me is shortening margarine?
    Can u explain exactly what shortening is?

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      I didn't realize until I started making videos that shortening is really an American thing. It's hydrogenated vegetable oil. So basically they add hydrogen to the oil to get it to a solid substance.

  • @Riot1518
    @Riot1518 Рік тому

    Hi Karolyn! Quick question hopefully you’ll get back to me. If I wanted to make a chocolate buttercream to color it black, how can I do that with this recipe? I looooove your American buttercream but not sure how and how much to add of cocoa powder. Thank you!

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      You can add 1/2 - 3/4 cup cocoa powder to this recipe. (Amount depends on how deep of a chocolate flavor you want.). I add the cocoa to the butter / shortening before I add the sugar. Mix it on low and I usually have to add 1-2 tablespoons liquid to help it incorporate together. Then I would add the sugar and coloring!

  • @mbernath8143
    @mbernath8143 Рік тому

    Love your recipe. I’m a cottage baker in Fl. My state doesn’t allow butter in frostings. Would I replace the butter with equal amt of high ratio shortening ? I can’t stand this rule but have to deal with it

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      OMG that's insane! But it may be good because it's so hot down there and the shortening holds up a lot better. I would replace the butter with equal amounts of shortening. You can add butter extract to get the flavor. I've used Wilton butter extract before, it's really good!
      amzn.to/3UIwyQg

    • @mbernath8143
      @mbernath8143 Рік тому

      @@KarolynsKakes
      I’m not fond of pure high ratio shortening buttercream. It’s not as sturdy as buttercream with butter unless I add extra sugar and my customers don’t like cloyingly sweet buttercream. My go to is SMB… it’s sturdy but smooth and not too sweet but I can’t sell cakes with it (and stay within the law). It’s a real issue. Thanks for the quick reply and I love your videos.

  • @egrace138
    @egrace138 Рік тому

    Hi Can I do half of this recipe? Or would it not have the same consistency??

  • @healthyliving9601
    @healthyliving9601 17 днів тому

    Can I use Walmart shortening the butter baking flavor?

    • @KarolynsKakes
      @KarolynsKakes  16 днів тому

      I'm sure you can, it just may be a little greasier as it's vegetable shortening.

    • @healthyliving9601
      @healthyliving9601 16 днів тому

      @@KarolynsKakesI bought the Walmart one that you showed. And it came out great. Hopefully my first sale on Saturday goes well.

  • @Ervrica
    @Ervrica 11 місяців тому

    Does this buttercream crust?

  • @eileenbelk1231
    @eileenbelk1231 2 роки тому +1

    Could I use an extra 1/2 of butter instead of shortening and the icing would still work?

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +1

      Yes you can. The shortening just helps stabilize it as it melts at a higher temperature. All butter icing can soften faster, that's all!

  • @Brandi_the_Baker
    @Brandi_the_Baker 2 роки тому

    Hello! Good morning Karolyn.

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +2

      Hey girl! I am going to get the Walmart shortening and do a comparison, I'm excited to try it!

    • @ruthnodecker7759
      @ruthnodecker7759 2 роки тому

      I've been using the Walmart brand too now that the high ratio without the trans fats has been discontinued.

  • @babigurlgapeach
    @babigurlgapeach 2 роки тому

    Tfs!!

  • @nidiamoreno1997
    @nidiamoreno1997 11 місяців тому

    Is it works to piping roses?

    • @KarolynsKakes
      @KarolynsKakes  10 місяців тому

      Yes! You may want to add a little meringue powder to it to help stiffen it up.

    • @nidiamoreno1997
      @nidiamoreno1997 10 місяців тому

      Thank you ❤

  • @kimchiandchicken
    @kimchiandchicken Рік тому

    Does this pipe well?

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      Yes! If you're using a small tip, you may have to add a tiny bit more liquid to thin it out so it can easily pass through. (Make sure you only add a little bit at a time!)

  • @nadyabruner2774
    @nadyabruner2774 Рік тому

    Question..
    I've literally made 9 batches of this recipe, and each one came out grainy and not at all creamy. Do you know why it would come out this way? I've been mixing and mixing and mixing, adding liquid, not adding liquid to other batches, but it's still just gritty. I'm feeling very upset because this is a lot of money that I'm potentially wasting (not your fault and not saying it is), but if you would happen to know how to troubleshoot this I would appreciate you more than I already do! Thank you!

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      Can you tell me the brands of the ingredients you’re using?

    • @nadyabruner2774
      @nadyabruner2774 Рік тому

      @@KarolynsKakes yes, of course. I'm using the suggested walmart brand of high ratio shortening, Kroger 10x powdered sugar, Kroger salted butter, Watkins baking vanilla. Thank you for taking the time!

    • @lindareed9588
      @lindareed9588 Рік тому

      @@nadyabruner2774 i always use land o lakes. I have had issues making candy and using Kroger butter where it separated. I don't think it is as high of quality.

  • @Sweetzandmore
    @Sweetzandmore 2 роки тому

    Gm. Thanks Karolyn.

  • @squirrellady6351
    @squirrellady6351 2 роки тому

    Is this a crusting buttercream?

  • @69bashment
    @69bashment 2 роки тому

    Thank you very much

  • @gailhartig2443
    @gailhartig2443 Рік тому

    This frosting was horrible. Following the recipe to a T and it tasted horrible and was hard to work with. Very disappointing.

  • @kareylorena
    @kareylorena 6 місяців тому

    Horrible recipe! Just make it with butter and condensed milk!!!!

  • @sandrahaws3149
    @sandrahaws3149 2 роки тому +5

    I usually use a small amount of popcorn salt to myvbuttercream icing. The popcorn salt is super fine so it works great. Love your tips.

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому

      I have to try that! I used regular salt years ago and I didn't like it. I take it you use unsalted butter then?

    • @sandrahaws3149
      @sandrahaws3149 2 роки тому

      I use both salted and unsalted whatever is cheaper, but even with salted butter the icing still needs a touch more to tone down sweetness

    • @Nicole-vh8xf
      @Nicole-vh8xf Рік тому

      Is that the same thing as popcorn seasoning?

    • @ninibren
      @ninibren Рік тому

      I use half salted and half unsalted butter.

  • @doloresjonusas866
    @doloresjonusas866 Рік тому +1

    Hi, Karol, I'm going to try your recipe. I need my B/C to be less sweet. Using this same recipe, what size cake and/or cupcakes can you cover? I noticed you pour the confectioner sugar straight from the bag - don't you get little bumps? If I don't sift my confectioner sugar, it isn't smooth! When I make buttercream, if I end up with enough to frost cupcakes or a small cake, I will freeze it. I put a label with the flavor and date I put it in the freezer. When ready to use it, I take it out of the freezer, place it in the fridge the night before and then place it on the counter the next day to come to room temperature. I re-whip it and it is as good as new. No wasted B/C here! :)

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      You can cover an 8" cake and probably ice 3 dozen cupcakes!
      I don't get lumps, but if you find that you do, you'll definitely want to stick to sifting the sugar! If you're in a humid climate, the sugar can clump.

  • @Brandi_the_Baker
    @Brandi_the_Baker 2 роки тому +18

    The Walmart brand of shortening. There is one that says just shortening and there is one that says all-vegetable shortening. The one that says just “shortening” is a high ratio shortening. I don’t think it’s as great as sweetex, but the job gets done and the price is right.

    • @dcordero1984
      @dcordero1984 2 роки тому +3

      I 2nd that.
      It is what I use and it works. Doesn't leave bad mouth feel either

    • @Brandi_the_Baker
      @Brandi_the_Baker 2 роки тому +4

      @@dcordero1984 right. I wanted to get sweetex but I just can’t do that price.

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +5

      Thank you for this! I am going to try it and see if I can tell a difference ☺

    • @dcordero1984
      @dcordero1984 2 роки тому +4

      @@KarolynsKakes
      Yaaaassss!!!...
      Please do and make a video.
      Maybe based on that I can take the plunge 😬

    • @kasitouchet3633
      @kasitouchet3633 Рік тому

      The one that says just shortening is made of meat fats

  • @nancyroker7731
    @nancyroker7731 2 місяці тому

    When you say this recipe covers a 8 or 9 inch cake, how much more should be made to decorate an 8 or 9 inch cake with simple piping.

    • @KarolynsKakes
      @KarolynsKakes  2 місяці тому

      I would make another 1/2 batch to make sure there was enough to pipe 😊

  • @mirnadominguez5236
    @mirnadominguez5236 5 місяців тому

    Is this the buttercream you use under your fondant cakes?
    Can I use “Russian buttercream” under fondant?

    • @KarolynsKakes
      @KarolynsKakes  5 місяців тому +1

      Yes! I use American Buttercream under my fondant cakes. The butter and shortening mixture helps it set up hard in the refrigerator and it withstands heat longer. I've never made Russian buttercream, so I'm not sure if it would hold up well under fondant.

  • @seaconesicecreamboat608
    @seaconesicecreamboat608 Рік тому +1

    Is this a stable recipe for piping flowers for cupcakes?

    • @KarolynsKakes
      @KarolynsKakes  Рік тому +2

      Yes it is! Just make sure you don’t add too much liquid. You want it on the stiffer side.

  • @pazaustin5289
    @pazaustin5289 День тому

    Hello can I add cocoa powder to make it chocolate? Thanks 😊

    • @KarolynsKakes
      @KarolynsKakes  День тому +1

      Yes you can! I add between 1/2 - 1 cup of cocoa depending on how strong you want it to be. I add the cocoa to the butter / shortening , mix together, adding a few Tbsp water if needed to get it to incorporate. Then add the powdered sugar and any extra liquid!

    • @pazaustin5289
      @pazaustin5289 День тому

      @@KarolynsKakes thanks so much for the fast response. Love your videos!

  • @krisrtinkoss136
    @krisrtinkoss136 Місяць тому

    I watched your video five years ago about making American buttercream. It’s a little different. You have 3/4 cups of high ratio shortening this one says a half a cup shortening is there a difference or no? i’m supposed to be making my girlfriends 50th birthday cake for Wednesday.

    • @KarolynsKakes
      @KarolynsKakes  Місяць тому

      I use 3/4 cup in the Summer and 1/2 cup in the Winter. The Sweetex melts at a higher temp than the butter, so it withstands the heat longer. That's why I add a little more in the Summer!

    • @krisrtinkoss136
      @krisrtinkoss136 Місяць тому

      @@KarolynsKakes thanks I’m from Wisconsin and it’s hot here .

  • @kofexdx
    @kofexdx Рік тому

    All I have is margarine, what do I do?

    • @KarolynsKakes
      @KarolynsKakes  Рік тому +1

      You can still use margarine. I would make sure it still has a slight chill to it when mixing it with the shortening. If it's too soft, it won't combine with the shortening and will get clumpy. You may also want to add 1/4 - 1/2 tsp butter flavoring! The icing with margarine may be softer, so you may not need too much liquid. So add it slowly until you get your desired consistency!

  • @louwrainemyburgh8835
    @louwrainemyburgh8835 9 місяців тому

    How much butter to a stick?

    • @KarolynsKakes
      @KarolynsKakes  9 місяців тому +1

      113 grams / 8 Tablespoons / 4 ounces

  • @christiedavis1613
    @christiedavis1613 2 роки тому +1

    Love this video

  • @luzmariahuerta9899
    @luzmariahuerta9899 Рік тому

    Se les olvidó la traducción,

  • @michelesilverman1861
    @michelesilverman1861 2 роки тому +1

    Thanks Karolyn, just a quick question. I see you don’t whip butter/shorting for several minutes to get the color whiter. Why is that? What do you do to achieve a whiter color?

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +3

      When I'm using the buttercream for a filling or on a cake that will be covered in fondant, I don't worry about the color of it. If I want it to be whiter, I use the method shown in this video:
      ua-cam.com/video/IaQLNQTXo5E/v-deo.html

    • @michelesilverman1861
      @michelesilverman1861 2 роки тому +1

      @@KarolynsKakes gotcha! Thanks

    • @TheFancyCakery
      @TheFancyCakery 2 роки тому +1

      Any buttercream that has a tint from the butter you can whiten by putting a hint....a very hint of purple until its as white as you want.

    • @michelesilverman1861
      @michelesilverman1861 2 роки тому +1

      @@TheFancyCakery yes, I have done that thank you.

  • @edithramirez8457
    @edithramirez8457 2 роки тому +1

    Thanks Karolyn I am gonna try it 👍🏻 and thanks from the blue print too😊

  • @EddieM1994
    @EddieM1994 Рік тому

    This is really useful! My dad can't stomach too much sweet buttercream, so I'll try this recipe and see how he feels.

  • @micheleseenarine980
    @micheleseenarine980 2 роки тому

    I love your videos, such useful tips! I'm local and would like to thank you over coffee someday!

  • @minisharma5896
    @minisharma5896 Рік тому

    hi karolyns
    im your new subscriber
    thanks for all good efforts
    can you plz tell how could I make whipping cream icing also want to know how could i stabilize it coz some time it gives me hardships
    but i dont want to put shortening n butter
    pplz reply back
    thanks a ton

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      Hi Mini! Unfortunately I don't make whipped cream icing for that reason. It isn't as stable as my American Buttercream recipe. So I never wanted to work with it. I'm not sure what to recommend, I'm sorry about that!

  • @Mary-ts2de
    @Mary-ts2de 3 місяці тому

    I just made this less sweet butter cream and it’s sooooo delicious! I usually don’t prefer buttercream because it’s too sweet but this was perfect. Thanks for posting this tutorial!

    • @KarolynsKakes
      @KarolynsKakes  3 місяці тому

      Wonderful! This is a great option for those who like the icing a little less sweet 🙏

  • @waatchdogs6184
    @waatchdogs6184 3 місяці тому

    Hi thank you love all your videos. Is this a stable frosting for hot weather? I'm looking for a very stable frosting so it won't start melting please help

    • @KarolynsKakes
      @KarolynsKakes  3 місяці тому +1

      Yes, the high ratio shortening in the icing melts at a higher temperature than butter, so it can withstand the heat longer than an all-butter icing!

  • @melissagarzam
    @melissagarzam Рік тому

    Can i frost lots of cupcakes with this recipe?? will they be firm?

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      With 1 recipe, I can frost around 25-30 cupcakes. And it will be firm if you don't add too much liquid!

  • @melissagarzam
    @melissagarzam Рік тому

    what happens if i add heavy whipping cream instead of water?

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      Could make it creamier. I personally haven't tasted much of a difference, so I stick with water. But you can use cream if you prefer!

  • @Nan54424
    @Nan54424 Рік тому

    I saw where your beater on your mixer is chipped. Several days ago kitchenAid put out a warning on beater blades having lead poisoning. If you contact them, they will send you a new one FYI.

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      Yeah I have replaced all of them since this video! That's insane.

  • @jandbharper
    @jandbharper Рік тому

    I just made this and used whipping cream in my frosting. It curdled and was so full of air bubbles😢 I have the same mixer as you. Maybe I mixed it too long?

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      Hmmmm, I don't use whipping cream in my icing, so that could be the culprit. How long did you mix it after you added the liquid?

  • @victoriasmith2965
    @victoriasmith2965 Рік тому

    Question. One of your videos said to use 3/4 cup 6 ounces of shortening. Is it that or is it 1/2 cup?? I want to make sure I'm doing it right.

    • @KarolynsKakes
      @KarolynsKakes  Рік тому +1

      I get this question all the time! I just talked about it in this video:
      ua-cam.com/video/PoGe21lOQUs/v-deo.html
      3/4 in the hot months so it's more stable. 1/2 in the cold months!

  • @jimdebbielawheed2474
    @jimdebbielawheed2474 Рік тому

    Do you have a recipe that uses white chocolate in your buttercream frosting?

    • @KarolynsKakes
      @KarolynsKakes  11 місяців тому

      Unfortunately I don’t, sorry about that!

  • @lmarlin
    @lmarlin Рік тому

    I've tried lots of buttercream recipes but can never get the consistency I see on line where the icing is hard enough to pick up the cake by the sides after refrigerating. Any suggestions?

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      Are you using American Buttercream? The butter in the icing solidifies in the fridge which makes it hard and easy to handle.

  • @mignagonzalez2196
    @mignagonzalez2196 Рік тому

    Hello!! One question I only have unsalted butter can I put some salt and How much would that be? Thank you. Learned lots from your videos. Thank you for sharing!

  • @yancylai390
    @yancylai390 Рік тому

    Is this cream good for a party cake? How many hours do you usually spend outdoors?

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      I make this all the time for parties. The addition of the high ratio shortening helps keep the icing stable as it melts at a higher temp than butter and can withstand the heat a little longer. If it's really hot outside, I always recommend that the customers keep the cake in a cool area as long as possible.

  • @kiaracaskey349
    @kiaracaskey349 2 роки тому

    Do you have any videos of the timeline of your business? I started strong and had a lot of confidence and recently my orders have gone down. I know I just started and need to push on, a video that shows were you started, how many orders a week/month, how long it took you to get more orders, what you did, etc.

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +1

      I don't have a specific video for that, I'm making a note of it to address this. 😊

  • @joanbeeldens6131
    @joanbeeldens6131 2 роки тому

    its still to much sugar i would only use half of what you put in but it’s a question of taste i suppose

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +1

      You can definitely reduce it more if you really don't want it to be sweet.

  • @krisrtinkoss136
    @krisrtinkoss136 Рік тому

    Hi I’m deciding on making this icing. For my girlfriend daughter birthday. My question is I have unsalted Land O Lakes butter Walmart shortening Diamond, powdered sugar how much salt would I add. Otherwise I can get salted butter thanks

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      Hi Krisrtin! I would add just a pinch of salt to the butter and shortening and mix that together before you add anything else.😊

    • @krisrtinkoss136
      @krisrtinkoss136 Рік тому

      @@KarolynsKakes thanks have you ever use butter/vanilla flavoring in your icing. By LorAnn

  • @lindyrichardson8160
    @lindyrichardson8160 2 роки тому

    Hello from Australia Karolyn
    I love all of your videos
    Many thanks for all of your guidance.
    Could I please ask an unrelated question.
    I am baking my first wedding cake and need to bake 12inch by 2inch layers of red velvet cake.
    Could you please tell me how long and at what temperature I should bake these as I have never made a cake this big before, any help would be greatly appreciated.

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому

      Hi Lindy!
      I would bake it at 325F (163C) for about 1 hour to 70 minutes. I explain the process in this video. Good luck with your first wedding cake!
      ua-cam.com/video/MaQ-qrlPJxI/v-deo.html

  • @Tee1980_
    @Tee1980_ 2 роки тому

    Thank you for this masterpiece! Please how do i measure the vegetable shortening in grams. Hailing from Nigeria

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому

      Hi Monica! It's approx. 95 grams. Sorry about that, I am getting better at including other forms of measurement in my videos!

  • @ChelleKT1
    @ChelleKT1 Рік тому

    Is the liquid just water? Or sugar water?

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      I prefer to use water, you can use milk if you prefer.

  • @JJW77
    @JJW77 Рік тому

    Karolyns, thanks for sharing your version of a not so sweet buttercream. If my cake was sitting outdoor for a party in about 80 degrees, should I substitute the whipping cream with water, etc. I don't my guests to get sick... Help!!!

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      I use water with success, so you can definitely do that instead!

    • @JJW77
      @JJW77 Рік тому

      @@KarolynsKakes Thank you for your quick response!

  • @cassandrarudolph1307
    @cassandrarudolph1307 Рік тому

    Could u do a video on brown sugar buttercream?
    I made some and I don’t know how to not make it so gritty

    • @KarolynsKakes
      @KarolynsKakes  Рік тому

      I don't make brown sugar buttercream.
      However, I do add a little brown sugar to my cookie dough buttercream.
      I beat the butter / cream cheese together with the brown sugar until it's smooth (about 1-2 minutes). And then I add the powdered sugar.

  • @bobbiegarza3803
    @bobbiegarza3803 2 роки тому

    Can you use heavy cream? Instead of milk or water or even half and half

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому

      Yes! You can definitely use cream or half and half.

  • @juqettalawson4354
    @juqettalawson4354 5 місяців тому

    Hey karolyn, i know this is an old video but i was wondering how to make a bigger batch of the not so sweet icing please let me know soon if you can Thanks my girl!😊

    • @KarolynsKakes
      @KarolynsKakes  5 місяців тому +2

      Hello love! I would just do this recipe 3 times and mix it all together in 1 bowl like I do when I make the regular icing. I prefer to make it in 3 separate batches and then add all of the icing to a bowl and whip it all together to remove the air bubbles. I personally feel like it makes too big of a mess if I make more than one batch at a time!

    • @juqettalawson4354
      @juqettalawson4354 5 місяців тому

      ​@@KarolynsKakesokay Thank you my girl for answering my question so soon I really appreciate it so much, again Thank you!!❤❤

  • @lorrainehicks9172
    @lorrainehicks9172 2 роки тому

    I've never seen sweetex shortening. Do you recommend another high ratio shortening? Thank you for sharing 💜

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +1

      Here's a video comparing shortenings!
      ua-cam.com/video/rqtPIMoyc5A/v-deo.html
      The one from Walmart is a good substitute.

  • @bakingwithme1337
    @bakingwithme1337 Рік тому

    Could you use the whole bag of sugar? Great video!

    • @KarolynsKakes
      @KarolynsKakes  Рік тому +1

      Yes! I usually use the entire bag. The icing is slightly sweeter if you do.

    • @bakingwithme1337
      @bakingwithme1337 Рік тому

      @@KarolynsKakes thank you!

  • @lakereed5767
    @lakereed5767 7 місяців тому

    Hi Karolyn, Why do you add shortening? Is it to make the icing stiffer? Thx so much!

    • @KarolynsKakes
      @KarolynsKakes  7 місяців тому

      The shortening melts at a higher temperature than butter so it withstands the heat longer!

    • @lakereed5767
      @lakereed5767 7 місяців тому

      @KarolynsKakes Thanks so much for your help! I just bake for family and I try to make it look as professional as possible and fun!!

  • @carmenpaez678
    @carmenpaez678 2 роки тому

    This buttercream has the same body than the regular? It crusts the same?

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому

      Yes! It crusts the same. You get a little less amount of icing than the one with more sugar, but it holds up the same as the original.

    • @carmenpaez678
      @carmenpaez678 2 роки тому

      @@KarolynsKakes 👍😉❤

  • @adrianneturnbull9453
    @adrianneturnbull9453 Рік тому

    How much coco powder should I add to make chocolate buttercream? Thank you.

    • @KarolynsKakes
      @KarolynsKakes  Рік тому +1

      I usually do between 1/2 - 1 cup depending on how strong I want the flavor to be.

    • @adrianneturnbull9453
      @adrianneturnbull9453 Рік тому

      @@KarolynsKakes Thank you for responding so quickly. I love your videos

  • @stephanieverzola9097
    @stephanieverzola9097 Рік тому

    I love all you videos. Some of them have help me me a lot. I've made basic buttercream, but can you tell me by adding shorten to buttercream does it? Does it stabilize it? Thank you for always helping me. With all my questions..🥰

    • @KarolynsKakes
      @KarolynsKakes  Рік тому +2

      Hey Steph! Adding shortening to Buttercream helps stabilize it. It melts at a higher temperature than butter, so it can withstand the heat better than an all-butter icing. Plus, the higher ratio shortening is very smooth, and it gives your icing a great mouth feel.

    • @stephanieverzola9097
      @stephanieverzola9097 Рік тому +1

      @@KarolynsKakes thank you for getting back to me and explaining this to me. You are Amazing like always.! Keep up the amazing job on all your cakes. 🎂🎂🎂
      -Stephanie

  • @jov464
    @jov464 2 роки тому

    ❤️❤️❤️❤️❤️❤️

  • @zaraololade4344
    @zaraololade4344 2 роки тому

    Thank you so much for this recipe, I am watching from Nigeria and I use grams ,how do I measure the butter because I don't really understand the oz'. Thank you.

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +1

      It's approx. 284 grams. Sorry about that! Stupid American way of measuring! 😂😂

    • @zaraololade4344
      @zaraololade4344 2 роки тому

      @@KarolynsKakes thank you 😊 🙏 ☺ ❤ 😘 💖 😊

    • @roshelleroberts2996
      @roshelleroberts2996 Рік тому

      @@KarolynsKakes nah it's not supid because we here in Guyana uses ounces and pounds. So it's difficult for me when I see people using grams. But you're an awesome tutor btw. Keep up the good work.

  • @rebeccabrown3898
    @rebeccabrown3898 Рік тому

    Does this “less sweet” buttercream still crust?

    • @KarolynsKakes
      @KarolynsKakes  Рік тому +1

      Yes it does!

    • @rebeccabrown3898
      @rebeccabrown3898 Рік тому

      @@KarolynsKakes yea! This may be my new fav. Unfortunately the Sweetex wouldn’t fit my budget and I wouldn’t be using enough of it before the expiration date. I stick to the Walmart brand.

  • @sahibabeganovic8318
    @sahibabeganovic8318 Рік тому

    You are amazing thank you for your big ❤

  • @margo421
    @margo421 2 роки тому

    Just came across your whiter American buttercream video. Your first 5 words I knew you were from my area😆 then you said outside of Philly. I am now subscribed 😉
    But super curious now lol. I am Delco, are you Philly or Chester County?

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +1

      That's hysterical 😂😂
      I'm actually Lower Bucks!

    • @margo421
      @margo421 2 роки тому

      @Karolyns Kakes lolol about 10 min after I replied I meant bucks or Montgomery(I think that's Conshohocken area). Not Chester, that's where our accent fades. But I didn't think delco as yours seems a little stronger accent. However we all say " wooder"😂

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +1

      @@margo421 my O's aren't as prominent as Delco, although sometimes it comes out!🤣

    • @micheleseenarine980
      @micheleseenarine980 2 роки тому +1

      I'm in South Jersey, right across the Benny Bridge...I knew homegirl in 3 words! 😉

  • @heatherfeather4
    @heatherfeather4 2 роки тому

    You were so fun to watch! Made me laugh a few times!

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому

      Thanks girl! And thank you for thinking I'm funny! 😂😂

  • @lauriepolden6594
    @lauriepolden6594 Рік тому

    Why is everything about making money on UA-cam? I’m so sick of it. It’s like nobody has a real job anymore. They just wanna make extra money on UA-cam money money, money, money, money, money, money, money, money, money, money, money, money, money people are too greedy.

  • @juqettalawson4354
    @juqettalawson4354 2 роки тому

    Hey my cake friend, I have a question! By you using less sugar in this recipe. Would it still hold its shape if decorating a cake!!!!

    • @KarolynsKakes
      @KarolynsKakes  2 роки тому +2

      Yes it does! Make sure you don't add too much liquid. And that will vary depending on how dry or humid it is outside. So add a little at a time until you get it to the desired consistency. ☺

    • @juqettalawson4354
      @juqettalawson4354 2 роки тому

      @@KarolynsKakes ok Thank you so much!😊

  • @screwyou2
    @screwyou2 Рік тому

    ****question**** what temperature do you keep your kitchen to keep the Icing integrity?