My Kitchenaid mixing bowl is 4.5 qts. Am I going to have a disaster if I use it to make this recipe? Also, I’m confused about the varieties of buttercream. Is one style better than another for piping? I’m going to attempt some of what you showed in your rosette piping video.
You will definitely want to scale down the recipe for your bowl. Maybe do 3/4 of the recipe. This icing is very smooth on your palette…no grittiness from the sugar…it is also great for piping designs or flowers. I also liked using it for the rosettes. A typical American buttercream recipe is fine for decorating, this has just become the recipe I like to use the most especially for taste
Thank you!! It is buttery, but not too buttery if that makes sense. It pairs perfectly with a cake to not be overly sweet like a traditional American buttercream
Thank you for your video!!! 🌸 May I have some advice? Lol Being that im in this TEXAS heat….do you think I could add a few tablespoons of meringue powder for more stability??? Cause omggg…I made the mock meringue BC but the cake started to sweat and melt so fast at room temperature INDOORS😮 Everyone loved it but I was mortified lol🤭🤣
Thank you!! I have never added meringue powder to a buttercream before, so I’m not entirely sure…I did however just look it up, and it does look like you can add it and it acts as a stabilizer. You could also add some extra powdered sugar…it will make it sweeter, but it will also help to thicken it so that hopefully it would hold up better. I hope that helps!!
@@bakingwithryan331 Thank you sooo much! You are the ONLY YT’er that has answered me lol!!! I am going to try in the morning and I will keep you posted! Thanks again🌸🌸🌸🌸
My Kitchenaid mixing bowl is 4.5 qts. Am I going to have a disaster if I use it to make this recipe? Also, I’m confused about the varieties of buttercream. Is one style better than another for piping? I’m going to attempt some of what you showed in your rosette piping video.
You will definitely want to scale down the recipe for your bowl. Maybe do 3/4 of the recipe. This icing is very smooth on your palette…no grittiness from the sugar…it is also great for piping designs or flowers. I also liked using it for the rosettes. A typical American buttercream recipe is fine for decorating, this has just become the recipe I like to use the most especially for taste
What is it like in hot weather
I’m sorry, I just now saw your comment. It wouldn’t hold up well outside for long at all because it has so much butter along with the egg whites.
I liked watching how that buttercream came together at the end. Does it taste really buttery? Looking forward to the decorating you do🙃
Thank you!! It is buttery, but not too buttery if that makes sense. It pairs perfectly with a cake to not be overly sweet like a traditional American buttercream
@@bakingwithryan331 gotcha!
That looks gorgeous! I’m also looking forward eagerly to the decorating videos.
Very cool- that takes patience! Do you think it would work to half the recipe or can you freeze some of it? It makes a lot!!
@@sallyjordan4869 thank you so much!! 🤗
Thank you for your video!!! 🌸
May I have some advice? Lol
Being that im in this TEXAS heat….do you think I could add a few tablespoons of meringue powder for more stability??? Cause omggg…I made the mock meringue BC but the cake started to sweat and melt so fast at room temperature INDOORS😮 Everyone loved it but I was mortified lol🤭🤣
Thank you!! I have never added meringue powder to a buttercream before, so I’m not entirely sure…I did however just look it up, and it does look like you can add it and it acts as a stabilizer. You could also add some extra powdered sugar…it will make it sweeter, but it will also help to thicken it so that hopefully it would hold up better. I hope that helps!!
@@bakingwithryan331 Thank you sooo much! You are the ONLY YT’er that has answered me lol!!! I am going to try in the morning and I will keep you posted! Thanks again🌸🌸🌸🌸
@@6ftwalka783 You’re so welcome!!! I’ll keep my fingers crossed!! Definitely let me know how it goes!!