How to Make Buttercream for Flower Making | Global Sugar Art
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- Опубліковано 5 вер 2024
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Looking for the perfect icing for piping flowers? Look no further than Chef Alan's simple recipe for the buttercream of your dreams and start piping flawless flowers today!
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2 pounds powdered sugar
1/3 cup to 1/2 cup cool water (add 1/3 to start out)
2 tsp flavoring (use clear flavoring to keep icing white)
1 pound all vegetable shortening (add 1/3 to start)
Mix for five minutes and test consistently. Add remaining water if necessary. Mix for additional 2 minutes. Check consistently and if no grittyness remains, add remaining shortening and mix for 3-4 mins on low speed.. Make sure to wipe sides of the mixing bowl for even mixing. Add 3 tablespoons of glycerin and mix to incorporate.
If you don't have glycerin what substitute to use?
@@ushagangadeen7928 I'm not sure, but I would try corn syrup if that's available to you. I tried the recipe as shown and found that it wasn't stiff enough for me. The recipe states to add the glycerin at the end, but I would add it before you add any additional water.
@@MollyP23 thank you very much
Corn syrup is available
Chef Allen...You have made my day! I took a cake decorating class years ago and we all learned how to make classic buttercream, 50% butter and 50% shortening. I never could figure out why my iced cakes were melting during their respective parties. So grateful to you and your channel😉
Love the truth you told us sir. Everyone is shown buttercream with butter but you showed us the true face of buttercream
Thank you for your comprehensive instruction. I have been teaching and decorating wedding cakes for 65 years. The Crisco of today is NOT the Crisco of even 15 years ago. Keep giving the names of white vegetable shortening to buy. Also I use a clear butter flavoring to make it also smell and taste like butter. The new Russian tips are great to use with children, They have success from the start. And nothing succeeds like success. They are so pleased with their "skills" and think granny is so smart. Keep on keeping on.
You are such a fantastic instructor, I have learned so much from you, thank you.
I am so glad to hear! Be sure to follow our Facebook and Instagram for more videos!
Hi there. Just joined I am from south Africa, please help convert your pound ratio to kg or grams please. Find your video very interesting thanks so much 🤗
I live in the UK and have used trex. I actually don't mind the taste of it, I find it quite pleasant. Love your tutorials.
You always explain things so wonderfully like a melody. Love all your videos.
Wow! Now I know the technique. Thank you Chef Allan! I enrolled in Wilton decorating class in Jeddah Saudi Arabia but they have their own buttercream recipe for piping flowers and since it is hot there, the tendency is not to stay put longer . You are right, no butter but beautiful piped flowers are pleasant to the eyes! More info 🥰 my only problem is to look for a vegetable fat or lard... watching from Plaridel Bulacan Philippines
Thank you very much. You are an excellent teacher, very informative and timely. I enjoy your teachings. Please keep it up and thanks for sharing your gifts and talents. Stay bless.
Many "Butter Puritans" clutch their pearls at not using butter for buttercream flowers but the butter is just not stable for professional buttercream flowers and the butter extract can fool even the most sophisticated pallet for flavor and mouth feel as well as the fact that the flowers hold
up! Thanks so much for sharing your vast knowledge and experience!
Chef Allen l have started making cakes etc just for the family and teaching my granddaughters 11 and 9 this recipe is fabulous thank you. Lorraine from Melbourne Australia
I have watched about 100 videos and tried multiple buttercream’s that we’re guaranteed to pipe beautiful roses but my roses still sag. I can’t wait to try this recipe. I love your videos! Thank you for providing us with such great tutorials.
Thank you! I recommend you watch my video on making icing roses here- www.globalsugarart.com/buttercream-basics-buttercream-rose-video-inspiration.html
Thanks a lot sir for this amazing perfect icing.I was just looking for a stable frosting for flower,and yes here it is.God bless you 👍👍👍
Allan
That particular frosting you just made, is the exact same frosting baker from Puerto Rico use. I watched so many Puerto Rican receipe, and they use Crisco shortening. The only thing that is unknown to me, is the extra ingredient you just used , which is the glycerin. Thanks for confirming that Puerto Rican frosting are the best piping receipe. There are tricks people can use to take the oil taste out, and still make it a very delicious frosting.
Love your recipe and video, Chef Allen! Thank you! What do you think about adding a teaspoon of butter flavoring with 1 tsp of vanilla to give it that butter taste? I live in Florida and have the worst time with my buttercream getting too warm. I am definitely trying your recipe tonight!
The recipe is not formulated to ice an entire cake due to all the shortening in it. However, if you want to flavor it, please do. Just add a little extra powdered sugar so that it does not thin the icing. This recipe was formulated to firm for making flowers.
I am so late to this. I am just getting into cake decorating and I just love love love your videos. Best instructor and best instructions on UA-cam that I have seen so far.
i love how you take the time to teach
Love this recipe! Thank you so much! I really don’t find the taste of it that bad. It seems to pick up the flavors of my swiss buttercream because I usually make cakes couple of days ahead of time and keep them in the refrigerator. My son , who is a chef, told me “it tastes like a bakery frosting
, Mom!” I have made a couple of cakes for people at work at their request. They needed a cake for an event at their house. They love my cakes...definitely love this frosting! Can’t thank you enough for sharing this recipe. In fact I’m making some right now!
This recipe was formulated for making flowers and advanced borders. It is not ideal for icing a cake as it contains no butter and is rather thick in consistency.
Question- Do you freeze premade flowers or can you set them aside and use them a week or so later?
Chef Alan I have only just started watching your videos and really enjoy them. You are such a good instructor thank you so much.
You would use a total of one pound of shortening. Using Crisco is fine, it just makes a softer icing than Sweetex. Recipe is here- www.globalsugarart.com/buttercream-recipe-for-flowers.html
I like the way you demonstrate your procedure and the wisdom of doing it. More power to you Sir Allan.
Can the flowers be saved? If so, how long and what is best way to save them? I've enjoyed your tutorials, thanks for sharing such KNOWLEDGE💙
Indeed you are the best instructor I have ever come across. Thank you..
That was exactly what I wanted and what I was searching for. Thank you chief Alan
I Dear Chef Alan, your videos are just amazing! I am learning so much! I appreciate your sharing your skills. Your tips and techniques are so helpful. I also like the fact you offer alternatives. I found your videos by accident trying to make a 3 tier cake for my sisters birthday. You saved my life. Thank you merci, danke, gracias.
Thanks Ann and good luck in all your decorating!
Thank you. Could input flowers on the fridge?
I watch several of your videos and share them on my face book. Thanks for doing the videos as has helped ALot as I'm a beginner for cake and cupcakes iny senior citizen community. They all love sweet things.
Has anyone ever told you you're AWESOME! thank you for all the great videos, I'm inspiring to be just like you :)
Awe, that you Cindy. I appreciate that wonderful comment.
I like the way you demonstrate ,explain ,present and doing the procedure.Very understandable.More power to you.
THANKS CHEFF FOR THIS WONDERFUL IDEA TO PIPE FLOWERS WITH THIS CREAM
HI CHEFF..I TRIED THE RECIPE BUT NOPE..I CUDNT MAKE IT..THE WHOLE THING BECAME GRAINY..DID U USE COLD SHORTENING OR ROOM TEMPERATURE..IUSED ROOM TEMPERATURE..AND I AM FROM MUMBAI SO PRETTY HOT THOUGH I DID EVERYTHING IN AC ROOM
IF U CUD HELP ME ...
Thank you very much for sharing your expertise! Your tips are very helpful and it’s great that you were generous with your recipe.
Thank you Chef Alan for this awesome tutorial and for the secret ingredient , I trust following your tutorials with my eyes closed .
He explained so many important questions which I had on my head about butter cream. Thank you
Thank you chef Alan...At last i found perfect buttercream recepi for my flower piping..thank you so much...God bless you.🌹
Love, love, love your videos! The tips and tricks that you provide are wonderful! Best instructor on the internet!
Tried it yesterday and omit the butter. thanks chef, in a short span of time, I learned a lot on your video ❤❤❤
Oh wow
This really helps.
Thank you for taking the time to make this video !
Thank you very much for teaching a very good and important thing for decorating a cake. I was struggling a long time. Now I can decorate a cake without failure. I will let you know when your advice for decorating a cake is a success.
You gave me a new add in to try (glycerin). And ... Not to dispute an expert, but I make them with the butter and add some of the high ratio because we were tired of the greasy coating with the Crisco and I have had them out in hot, southern summer (90+°) with no problems. The thing that I do though, is to make them a day ahead and let them lightly crust over. I've made with cream cheese, butter, both mixed together, and with Hi Ratio added to either or all. I also use milk or cream, but water lets them crust a little better. The only time I had any issues was with a heat index of about 105° in a black pickup with no air.. They did limp a little then, but some were pretty fresh frosted.
I did love to see that additional "wrap" on the first of your rose since mine tend to lean no matter what I do.. I almost turn contortionist trying to get them to stand up! =D Thanks!!
Thank you for the suggestions. The reason I avoid butter is that for people with hot hands, it softens too fast in the piping bag. Also, most people do not have access to high ratio shortening. Crisco and butter really do not make a firm enough icing to hold up on tall or intricate flowers.
They just order from YOU like I did!! ;D And I do tend to pop back in the fridge at intervals, hot hands and arthritis.
Thank you very much for your detailed explanation.
Can you.
Repeat the Italian butter cream recipe. Please
Your classes are the best!
Hello chef , im from Indonesia! In Indonesia the weather always very hot, and i was searching for a perfect buttercream for suit buttercream flowers or for deco and i think i found a right place now :) because my swiss buttercream wont last long for 1 hour its only good for coating but not for deco . All of the buttercream requires butter and its not work so well i always very frustrating everytime want to decorate/coating a cake. But now think this is my top decoration buttercream recipe! I totally agree what you said because original buttercream isn’t actually goes really well with hot kitchen . Thank you chef!
David, you might try omitting the glycerin in this recipe for very hot and humid climates. It actually causes the icing to draw in moisture and that might not be what you want in your climate
Have you tried condensed milk buttercream. I also live in hot and humid. Works well for me
The best cake instructor!!! Thanks for the details!!
Thank you so much Chef.Love your sharing.You have answered on my mind blowing question why my buttercream deco melted easily.
Wow! This is THE best video I’ve seen for PERFECT frosting for flowers! Thank you!!
did you use the criso and did it work just fine.... im thinking of making this
thx
Sophia yes, I used Crisco.
This is really amazing chef it will help a lot for begginer like me. So thankful i found this.
Hi Chef... I'm your new fan here.. I love the way you explain and thank you for sharing your recipe and different ways and techniques...
OUTSTANDING..MANY TNX....LOVE YOUR TUTORIALS...YOU ARE EXCELLENT..
Excellent video! You are certainly a gifted instructor.
I used butter this morning and- tragedy ( I'm from 🇯🇲) ... your a life saver 🤗
Have realized that the same ingredients used in the US don't work the same way in the Caribbean. Where most buttercream recipes say to use butter it comes out a hot mess.
Chef Alan... What's up..
I am a great fan of your works...
Sir please please can you share Korean butter cream.... Please please please sir
I have learnt so much from you guys. Excellent indtructor. Thank guys
Question- Do you have to freeze premade flowers or can you set them aside and use them a week or so later?
Thanks alot. You're a very good teacher. I love ur work. They are clean
Global Sugar Art, I am Happy to see your teaching on icing, thanks keep it on
I have been looking for perfect icing that will be nice for flowers and designs, delicious too......
Thanks sir.......
Nayeema.
Thanks for the details, greetings from Costa Rica 🇨🇷
Reminds me of the technique videos you were doing 3 years ago. Thank you.
Great video.... thank you for showing us this technique... you are a fantastic teacher...
You mentioned that you used one pound of shorting, I will be using Crisco white shorting will I be adding one pound of the Crisco shorting as well? If not how much Crisco shorting will I be adding?
You mention using glycerine in the buttercream. Can I use piping gel instead? Great tutorials-great instructor!
What a great idea for piping flowers. Thanks for sharing your words of wisdom!!
Thank you very much of this tutorial video, been long time i want to know how to make flowering on cakes not melt, thank very much, i will try this soon
I love your videos! you are very easy to follow and understand.
A wonderful Chef (you!) told me that adding butter flavoring can help improve the taste when using shortening instead of butter, could your wedding essence be cut partially to allow the butter flavoring or even cut part of the water instead? One silly question though, does the glycerin affect drying time since this is a crusting buttercream? Good to see you Chef!
What type of icing can I use that would hold in a hot and humid weather like the Philippines? Do you have a video on that?
Can I replace the glycerin with corn syrup?
@Michael Persico how about glucose?
What a great tutorial , recipe and instruction! I’m so looking forward to trying this! Thank you!💞
Let us know on our facebook how it turns out! I love seeing photos!
Global Sugar Art I sure will thank you!:)
Thank you. I hope to try this soon. Wonderful clarity of narration and demonstration.
Thanks so much for your patience and clarity in teaching. Is this suitable for vegans?
Yes, it would be suitable for vegans if you used an all vegetable shortening.
I am yet to see all your videos !! I have seen few clips and it seems so professional.I would request for eggless recipes please. Thank you
Excellent video
always a pleasure to hear from you. so clearly explained and doable. thank you!
I live in the tropics..thanks for this
Thanks for sharing the recipe. It's a great help!
Hi ! Sir thank you for great Technics you always teach us, please can I use glucose instead of glycerine ?
They are very different products. A little glucose will make the icing smoother but don't use too much.
Thanks
Thank you very much.
God Bless.
From Houston Texas.
Wow, so helpful. Great video!
Seems a good receipe, n as you said...i also dought how it tasts
thank u soo mucj for this video. im going to try this soon as im going to make bday cake for my best friend
Wow, such a perfect explanation! And for better taste, is it possible to add some mascarpone? Or will it work just like the butter and melt the flowers? What is your opinion?
This was fantastic. I learned so much. Thank you
WOW! The flowers look Beautiful! Thank you for Sharing and for the great tips love your videos!!! Liz.
I'm your fan here in Zambia
I've been making buttercream for years ! Consistency is very important. I use WHITE soya margarine which is very hard to find and have had to use cream colored soya margarine PLUS Crisco shortening. The soya gives it an awesome flavor and I use milk instead of water. You can adjust the consistency with the milk you add or adding more icing sugar. In Canada we call it white sweet margarine. I also use clear vanilla. It also gives the icing a "crust". We love that crust and it doesn't taste so greasy as would using shortening alone.
Thank you Debbie. Just to point out that it is the ratio of fat and sugar and the type of fat used that gives you a crusting buttercream icing. The clear vanilla only affects flavor. My icing recipe is really not meant to be used to ice a cake and the addition of glycerine will cause it Not to crust really well. White margarine will add flavor but it will also effect the consistency of the icing in warm weather.
Hi again ! I use this recipe to ice the cake as well as to make flowers. When I just want to ice the cake, I add more milk. Also, I've never had a problem with this recipe in the summertime weather here in Ontario. The soya margarine has a high fat content and adds to the flavor as well.
Chief could you use white kayo syrup instead of the glycerin?
I have used white corn syrup (karo) for years and it works just as well.
Using a hi-ratio shortening will stop the greasy feel. Sweetex is one of the more popular brands. That is what we using in baking and pastry school when we want something other than butter that holds it's shape and is simpler than trying to find soya margarine. Sweetex is also pure white.
This is amazing, I totally understand what was you talking about vegetable shortening and im not from US. Perfect explanation, thanks for the tips and the recipe (:
Can I substitute glycerin for light corn syrup?
I tried this icing recently and found it great to work with. Will use again and again for flower piping.
Jeff Arnett what about the taste of the buttercream, is it too sweet?
Hi Chef Alan!!! You are awesome.
What was the last ingredient you put sir?glycerin? Thank u for this recipe. You gave me an idea and it is affordable
So beautiful, I will try soon, I love all your video, thank you chef Alan. 🎂🌹🌹🌹
Love this recipe! My flowers are doing much better. Somehow the flavor manages to blend with my regular frosting and you don’t realize that it’s just basically Crisco and sugar. I was just wondering how long will it last in the freezer? Thank you!
Is it possible to very lightly brush some luster dust onto the edges of the flowers? I am actually going to be piping succulents and need some to start with a greyish green but the edges fade out to purple/lavender... I could add that color to the piping bag filled with the green in a stripe but I am new to this piping and I am looking for a Plan B!!! Lol!!! Thanks again for your time!!! LOOOOOVE your videos!!!
Thank you for your nice comments. Luster dust works on dried product like fondant or gumpaste. You can not brush it on a "wet" product like buttercream. Adding a stripe of color in the pastry bag would be the best choice unless you have an airbrush. Airbrushing the tips with the color you want would work great.
Your website seems to be a bit broken, there is nothing under "supply list" or "how to make it", it's just blank. Tried the link on Andriod, iPhone, and PC. Thank you for the video, though!
Thank you Chef Alan!
Lovely creation.
Thnx for the video..is it okie if I add half butter and half shortening?? Sry if am wstn sounds silly
You are a good tutor Sir, great job.
Wow this is really great great idea thank you sir
What is your thought on using buttered flavored Crisco? Also, what about adding butter flavoring?
Butter flavored Crisco is yellow so you will not get a white icing. Your colored icings will be slightly off due to the yellow coloring. Butter flavoring would be fine.
Thank you chef for your pro tips. 🙏
Thank you so much Chef Alan. I really love watching your videos, they are so easy to follow.
Sarah Mayers i
Thank you! I enjoy doing them for everyone to watch!
Thank you for always sharing such helpful info!
I do have a question ... can you add the glycerine to regular buttercream, made with butter?
Yes you can. Years ago decorators added it all the time to give a smoother consistency.