How to Make the Perfect Buttercream Consistency for Cake Decorating
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- čas přidán 8. 07. 2024
- Learn the 3 main types of buttercream consistency (thin, medium, and stiff), how to make each one, and what consistency works best depending on the type of cake decorating you're doing. This video will help you prepare the perfect consistency for filling and frosting cakes, making buttercream flowers, piping intricate details, and so much more. Read the full blog post + troubleshooting tips here: sugarandsparrow.com/buttercre...
Recipes + tutorials mentioned:
Vanilla Buttercream Recipe: sugarandsparrow.com/vanilla-b...
Smooth Buttercream Cake Hack: • Cake Hack: How to Get ...
Cake Basics Series: sugarandsparrow.com/category/...
Find more recipes + cake decorating tutorials on my blog: sugarandsparrow.com/
Follow me on social media:
Instagram: / sugarandsparrowco
TikTok: tiktok.com/@sugarandsparrow - Jak na to + styl
Fantastic explation of how to adjust the buttercream depending on what you are using it for.
I have seen a design of your cake that is perfect for my mum. Fingers crossed it turns out OK 🤔🤔🤞🙏
Thank you thank you.
Hey Whitney. Love your cakes thank you for sharing so much! I am wondering if you can recommend a hand mixer? I don't quite have the room for a stand mixer.
This is a great informative videq
Just found your recipe and can't wait to try it. Is this the kind of buttercream that remains soft whether using it for frosting or decorating, or does it crust over. I remember as a kid the local bakeries had totally soft finish to their borders and flowers. Thanks for your great videos.
THANK YOU SO MUCH. I knew my consistency was wrong…..the tail of my roses were frayed….but I didn’t know what to do. Sounds like I need to thicken. I’m like the tip about using corn starch! Going to try this!
Did it work?
I think this is probably the recipe you directed me to the other day when I mentioned I had problems with my piping. I feel like your BC recipe is sweet enough so I’m wanting to try the cornstarch instead of more powdered sugar. Does the cornstarch need to be sifted first? Thanks!
Thanks
In the article about drip ganache, i saw a beautiful purple cake, may i have the Recipe of buttercream, the cake and how to get it purple please?
If I use heavy whipping cream instead of milk for my buttercream does it have to be room temp or can it be cold?
What consistency would I need for using cake combs
Please I would love to see more of your decorating design s I'm from 🇰🇪
Hi there! You can see my cake designs on my Instagram @sugarandsparrowco or on my blog: sugarandsparrow.com/
So if I were to add 1 cup of Powdered Sugar, would I add the remaining amount with corn starch to minimize sweetness. Or do you add less corn starch?
Would this stiff recipe work outside birthday on hot summer day? May kids birthday is this weekend
Hi there! I'm so sorry I didn't reply in time for the party but next time here's a heat stable version of my vanilla buttercream recipe: sugarandsparrow.com/buttercream-recipe-for-hot-weather/
I wrote with my butter cream on a cake and the next day the letter color kind of transfered(there was like stains around the letters) , how do you prevent that?
Hi dear !my buttercream melts the fondant cover although I keep it in the refrigerator .Thanks
Do not refrigerate your buttercream or fondant.
Hello dear! I tried your stable buttercream for heat but It's not smooth kind of grainy. May I know how to make it smooth? Can you recommend using a double boiler method for few seconds to make it smooth? Hope you notice this cause Im from Philippines and what I need is your buttercream. Help me pls to make it smooth.
Hi there! If your buttercream is grainy it usually means the powdered sugar hasn’t dissolved or the wrong kind of shortening was used. So my advice is to 1) use high ratio shortening if you haven’t been, 2) sift the powdered sugar to make it easier to dissolve, and 3) let the mixer run on low speed for 1-2 minutes after adding the room temperature milk to give the powdered sugar enough time to dissolve. If it’s still grainy after that, add 1-2 tsp more room temperature milk and continue mixing on low speed for 1-2 min. Hope that helps!
@@SugarandSparrow I am confident i used the right shortening. Maybe I need to add more milk just enough like what you said. Thank you so much!♥
When we add cornstarch in our butter cream?
Hii, how can i have bright colored buttercream?
And deep dark black colored buttercream? No matter how many i put for the gel color it will stay pale. 😔
Hi Sheena! Here is a video I made to show you how to color buttercream: czcams.com/video/M92vVeQy3Fk/video.html hope that helps!
Why do my buttercream has little pockets in it? What did I do wrong?
Where I can buy long scraper?
How tall do you need it? I use this one that's 6 inches tall: amzn.to/3SVLOIo
I find the brand of icing sugar massively effects it
Some have caking agent etc
My butter cream always seems to melt:( any tips for that? What temp is your frosting? Thanks
Maybe it's your butter because if you let it sit out for too long it can be melted and you don't want that for the buttercream. Maybe try sitting the butter out for an hour.
That's exactly what just happened to mine
Recipe
Hi there! Here's my vanilla buttercream recipe: sugarandsparrow.com/vanilla-buttercream-recipe/
Thank you 😊 but we call it English buttercream 😉