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Thank you No I don't use vanilla extract in it but you can try it if that's something you enjoy :)

Hi It is a pretty stable buttercream. Just leave it at room temperature after making it for an hour or so in an airtight container as it will stiffen and set more and then work with it. This is the only buttercream that I use to decorate my cakes and cupcakes :)

I would quarter the recipe :)

Butter is key, for the flavour:)

Thank you The cup size I have is 236 ml :)

if you are asking about the tortilla bread , i used store bought but i also have homemade tortilla bread recipe on my channel , i will link the recipe in the description box below the video :)

Thank you 😊

Enough to frost 12 cupcakes (of course taking into consideration what kind of decorating you do) :)

@@Natalieskitchen thank you so much 😊

@@Shawna795 you're welcome :)

You're welcome :)

You're welcome :)

You're welcome :)

Hi That's why we cool it upside down to prevent it from sinking and deflating.

@@Natalieskitchen yes i cool upside down already it still deflates lol

Was your icing sugar mix still warm when you poured it into the butter?

@@NatalieskitchenNo it wasn’t but ai just popped the bowl into the freezer for 10 minutes and re-mixed it so it worked out perfect!

You're welcome :)

Amazon :)

I don't recommend it because you will beat this buttercream for a long time and it is not recommended to overwhip Heavy cream :)

Yes you can but you might have more air bubbles in the finished buttercream :)

They are all great buttercreams . The Russian buttercream will have more pronounced taste of the condensed milk in it. I've never used it so I can't give you too many details about it :) Hope you try this recipe and enjoy it :)

Thank you :)

Thank you :)

It is incredibly delicious :)

You're welcome :)

The cream I used has 35% fat , if the cream you have has a similar fat content then use it :)

Hi, yes you can :)

You’re so awesome Natalie, Thank you for your reply. Would you be able to tell me when should I add the Cream Cheese and weight please please ? ☺️☺️☺️

@@user-gg9tl3tp1j bring 250 g of cream cheese to room temperature , smooth it in a bowl with the help of a spatula so it's not a block . After you make the buttercream , at the end add the whole amount of the cream cheese and only fold it for a couple of seconds to only incorporate it . Note... Don't beat it for more than a couple of seconds as you will end up with a split buttercream . Hope this helps :)

Thank you :)

merci you're welcome :)

merci you're welcome :)

Bonjour, merci, you're welcome

Thank you. Try it , you won't be disappointed :)

Hi Yes you can use it on wedding cakes , just use 60g of water like mentioned in the description box below the video. I've made many layered cakes with this buttercream and it works awesome. As for the margarine, unfortunately I'm not familiar with using it.

Thank you :)

Yes you can absolutely make flowers with this , use the 60g water method as mentioned in the description box below the video to make it easier for you . I've done it many times :)

Hi They all work but it won't make a difference in the taste. But feel free to use whichever you like :)

That's awesome to hear :)

Yes you can but you have to bring it back to room temperature so it is workable consistency. Also you can leave the buttercream at room temperature after you make it for up to 2 days in a cool place, after that it needs to be refrigerated or frozen .