Відео

That cake is gorgeous. Great color combination.

Love fage

I personally prefer the flavor of the Russian buttercream but I think that the French looks the best. Sadly I think that the American buttercream is the worst. I mean it is almost so bad that you just don't even want to eat the cake. Gritty and flavorless, my childhood on a plate.

Great video! Love the analytical approach 😊 do you have any tips on avoiding the eggs altogether (maybe replacing with oil and plant-based milk or something) ?

I’m planning on making my own cutting cake for my wedding so I’m doing a bunch of research on baking and decorating and your videos are so great for baking research and I used your cakeculator for my recipe

Does this technique work for Italian meringue buttercream? Or I have to do something different

I really like gelatin the best for stabilizing whipped cream with no change to flavor or instant pudding, but I’ve never tried this. Seems like it’d go best with cheese cake. ❤

Your chanel is the best! Thank you sooo much❤

I love your videos soooo much!! as a beginner baker, I learnt sooooooooo much stuffs about cookies! Thank you for this!

I’m saved by ur yogurt whipped cream!! Definitely my all time fav frosting ❤

As a food nerd and pharmacist who loves baking and chemistry, this video made me soooooo happy hahaha

I have tried to crack this code for YEARS. I had no idea what the science was behind it, but I knew it had something to do with the cream cheese, because my buttercream was always stable. The water in the cream cheese! Who knew? Thank you sooo much!

If it isn't sweet to taste, why bother?😮

Nice 😂😂😂❤❤

Hi can this cream cheese be use for filling in a layer cake during summer?

Are you still out there?

Very interesting. But. Taste is individual and there is no perfect brownie. There is just what you like. Or what you like on a given day. I have been making brownies for decades and my favorite is in Joy of Cooking. That one has the crinkly top, for the reasons you give. I also love Preppy Kitchens recipe, because I find it easier. And you one hundred percent can use and get truly delicious brownies with Nestle chips. I promise.

Is there a way to make it not taste so much like butter?

Thanks for sharing your knowledge of the buttercream!

So many take aways from this single tutorial! Thank you!

I tried twice and it came out watery, it didnt fluff and i fluffed for 10min

I am from south america and I hate it too😂, I use whip most of the time, I hate it cause is too swet

Hi, I would really like to try this frosting, is this shelf stable? Does it need to be refrigerated? I am a cottage food operator and cannot use perishable frosting that needs refrigeration. Thank you so much for the great video!

Did you use store-bought powdered sugar or did you powder it yourself? I'm wondering because the powdered sugar at the store has corn starch or tapioca starch in it. Edit: I used the store-bought powdered sugar with the tapioca starch and it came out great!

Hi, can I premake the frosting then leave it a few hours in the fridge before working with it? Thank you so much 🙏🏻

very helpful thank you

cringe

Im newbies ans i want to make stracery shortcakes. Should.i used different frosting for the middle ans layering and another for decorating ?

You're the best!

Does this recipe handle freezing/thawing well?

Does this frosting handle being frozen and then whipping back up well? I’m considering making a birthday cake of this recipe and freezing for a week or two.

You're so amazing. Thank you for all of your hard work❤❤❤❤

I’m trying out your black buttercream this week. Wish me luck!

Dont let reardon see this

I love Pastry Pride. I used it as a filling for the wedding cakes and everyone loved it. That was in Calif where I got it from Smart and Final. Now I live in N Florida and can’t find it here. Does anyone know where to buy it? Amazon has it but I’m afraid it will have thawed before I get it. Thanks

I burnt mine😓💔

Could something gluten free like corn starch be used instead of flour to make the ermine frosting?

I love that you give so much information so we can learn what we're doing. Thank you.

I straight up saw people complaining about a video of yours because you called American buttercream, well, American buttercream. They were confused and said every recipe they ever saw just called it "buttercream." Like I'm sorry she is trying to specify which type she's using instead of just leaving you guessing

I see people working with chocolate often wear cotton gloves under some other food safe gloves to not conduct the body heat too much.

can i do this with normal sugar?

What could I substitute the corn syrup with? Thanks

I really enjoyed this video and wish you had been around when I was teaching Food and Nutrition GCSE .I would have used you as a resource all the time.

Which one tastes the best?

I cooked my egg :,)

Hey I clicked on your recipe link but its not working. I also tried just looking it up on your website but it wasn't there either. Can you help me find it? I'd like to make this for Father's day. :)

So basically we were all unanimously making cream cheese frosting the wrong way and didn't know it

You don’t need espresso or chocolate. Just use a dutch processed cocoa and it will be perfect. Also, no need for brown sugar, dissolve the white sugar in butter and mix in flour and cocoa. I’ve tried them all and this simple approach is the best.

Oh my gosh I wish I would have seen this before I just messed up my cream cheese frosting oh my gosh thank you so much❤❤❤❤❤

what i _really_ learned from this video: the french suck at making buttercream