Buttercream Icing Consistency | Wilton
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- čas přidán 22. 04. 2018
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Whether you are frosting a cake or piping decorations, the consistency of your buttercream icing is key to getting the right results. Too soft and your decorations will droop. Too stiff and your icing will be difficult to spread.
Find more techniques, tutorials and inspiration in the How to Decorate Cakes & Desserts kit: bit.ly/2K0nwci
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Stiff consistency -> medium consistency, add 1 tsp of liquid per cup of icing.
Stiff consistency -> thin consistency, add 2 tsp of liquid per cup of icing (use corn syrup instead for writing or drawing lines as it gives elasticity)
Loved it. Very, very important info. Thanks A LOT, really 👌
Extremely helpful...did not know about the light corn syrup for writing!
light corn syrup or.. piping gel...both work great for piping and writing
Very helpful video! A huge thanks !!🙏🏼🙏🏼🌸💕🧁🧁👍🏼
I really love the way her teaching..it help a lot especially for the beginner like me..thank you Robin
We're so glad you found it helpful!
One of the more helpful videos👍
Looks yummy 😋
Love watching this lady she explains thinks in easy to understand way . Here in the U K we use scales not cups , so how much does a half cup of shortening weigh in grams .
Instead of watching them watch Cupcake Jemma she use scale measurements!
@@gaurik502
How rude!
Love this
helpful details about the icing
Great!
Which one do you recommend if the cupcakes will be outside?
I see the frosting on Long johns donuts how do they get so thick
U r good teacher
Delicious, 1st to comment and like!
How about the taste? Meaning the stiffer the consistency the sweeter it is because of the icing sugar?
What's the difference between royal icing and buttercream ?
Can you do one of consistencies of cakes??
How does this work for, say, swiss or italian meringue.? I'm not a fan of basic American buttercream because it's soooo sweet.
Which consistancy is used under fondant??? Please HELP
I’m not clear on thin consistency for chocolate buttercream.. I need to crumb coat. So I added 3/4 cup cocoa powder to the white buttercream and kept adding teaspoons of milk then mixed .. my question how many is enough ? I’m not sure the BC is smooth smooth ( thin enough ) I don’t want to over do it you know what I mean ? Thank you for this video .. hope you ir anyone replies
no matter how much powdered sugar i put my frosting it doesn't thicken. So i end up not being able to do what i want to do and i end up making mints instead. its rlly good but i want to be able to frost my cakes and cupcakes. XD what can i use if powdered sugar doesn't work?
If you love wilton 👍🏻
what is shortening? the butter? or is it an oil that is used? shorthening in the UK tends to be beef fat?
Shortening is any fat that is solid at room temperature. It would be separate from the butter, but if you do not have shortening at your local retailer, you can use one full cup of butter instead of 1/2 a cup of butter and 1/2 a cup of shortening.
ive had times when piping out icing when all of a sudden its like i get a clog and then the tip ends up popping off
Can we get a consistency video on whipped cream also!
Hi! You can find our video on stabilized whipped cream frosting here: bit.ly/2l2LwmJ
Wilton can we use corn startch or corn syrup instead of clear piping gel we don’t get in India
Can I use vegetable margarine instead of shortening
Personally I never tried it with vegetable margarine. I’m sure it would work however with any butter you r margarine frostings caution melting. They are not the best in warm temperatures
Hi! To achieve proper piping consistency, we do not recommend substituting shortening for margarine as the buttercream will be too soft. You can read more about shortening and what can be used as a substitute on our blog post here: bit.ly/2KY3qBW Thanks for watching!
My thing is ...too sweet. How do u make a thicker icing that's not so sweet.
You add a pinch of salt or use salted butter. It’s mentioned in the video with the buttercream recipe.
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Yaws
Nandjndnd
Рецепт крема ,пожалуйста))
i use only butter no shortening
And that's why your decorations melt as soon as the day gets too warm.
I work in a custome cake bakery, ours never melts even the middle of the summer. if you get the right consitency its fine. unless you have you cakes in a window or you know in the sun which you shouldnt anyways. Shortning makes the buttercream taste cheep, fake and greasy.
Michelle White which do you prefer to use?
Copped_anODY real butter. I'd much rather a real high quality taste and flavor than an oily texture and fake manufacture flavor that makes me think it was bought from a tub in a cheap decorating isle at Walmart.
Michelle White “real butter” meaning expensive?
Translate to spanish 😞
Para cambiar la consistencia de rígido a mediano añade 1 cucharadita de líquido por cada copa o si es frosting blanco añade 2 cucharadas por cada copa. Para cambiar la consistencia a fina, añade 2 cucharaditas por cada copa o si es blanco hasta 4 cucharadas. El líquido puede ser agua o leche. También puede añadir sirope de maíz claro para darle elasticidad cuando está utilizándolo para hacer líneas o escribir sin que se rompa las líneas. El rígido se usa para prepara decoraciones como rosas dimensionales, el mediano para cubrir el bizcocho o decoración de rosettes o estrellitas y el fino para líneas y para escribir.
First
I think I was first, but ok...(I'm not arguing)
I feel like they are just promoting there brand and telling u to buy everything wilton