When you are explaining things , I can understand ,you made me so excited to try.Thank you😊

I purchase your smooth buttercream cake book , 2 years ago. I just used the smooth yummie buttercream recipe this past weekend. It is the Bomb.com! I have never had such smooth light buttercream in 7 years. It allowed me unlike Swiss meringue buttercream to sharpen the edges of my fondant and fix areas that neeed to be fix. It didn’t start to melt fast! Just perfect! Thank you!

Oh my gosh I wish I had known this before I made my granddaughter‘s baby shower cake she wanted a rustic swirl affect on the cake sides and top I use regular all American butter cream and when and it crusted it look terrible 😣 the swirls were very jagged and grainy looking I was so embarrassed it was a nightmare I told her to keep the cake in the refrigerator up until the last second before cutting it I didn’t want anyone to see it I was so embarrassed it really looked very sloppy and messy.. thank you again I absolutely love you tutorials was wondering if you have a recipe for cheesecake filling that is stable for 2 to 3 layer cakes your work is outstanding☺️!!!

Do you have recommendations for adding flavors like strawberries, orange juice, fresh fruit purees, etc? Do we remove some of the milk/vanilla - do we add after it's been through the food processor? Thanks for any tips.

Hello, I purchased you e-book, but have not made it yet because I need a food processor. For a first try can I use my Blendtec blender processing a little at a time. Also, will this recipe be to soft to make buttercream flowers with?

@WickedGoodies

8 жыл бұрын

I haven't tried this recipe with a Blendec blender. I suspect it could work although the frosting may be soft at first due to the heat and mechanical action of the machine. Professional bakers often use use white frosting (made with shortening) to pipe flowers since a butter-based buttercream will soften quickly from to the heat of your hands. But I do all my piping with this buttercream including the flowers so I can vouch for it. I just make sure to work swiftly.

Hello! I'm curious as to how well this buttercream takes to deep/dark colors like a red wine color or black? Thanks!

@WickedGoodies

7 жыл бұрын

Those are not my two most recommended colors in general when it comes to cakes. I do get into how to handle them and some other dark colors in the book. It is entirely possible to do it though. Here are some examples where I have colored this buttercream using those two colors you mentioned. Black: (the piping on the first cake in the article) www.wickedgoodies.net/2013/06/cake-platters-stands-boards-and-drums/ Red: (the ketchup on the burger) www.wickedgoodies.net/2010/06/how-to-make-a-hamburger-cake/

can you substitute some of the butter for shortening if dealing with more humid climates so that it can withstand the heat?

@WickedGoodies

7 жыл бұрын

Yes. I've got some more info about that here: www.wickedgoodies.net/2013/07/butter-or-shortening/

how many cups does this recipe make?

Wow...can I please see a written recipe somewhere. Geez I can't watch it I need to read it

Hi..Will it be firm enough to pipe on cupcakes? like roses ad high swirls?

@WickedGoodies

7 жыл бұрын

Yes indeed!

Have you made this frosting and compared to frostings used with high ratio shortening. Personally, I think the shortening frostings are too sweet. Would like to find something lighter. What is the recipe for the four ingredients? Thanks for the video. Instructions are very easy to understand.

@WickedGoodies

9 жыл бұрын

Vergaline Stansberry I don't use synthetic fats like shortening anymore. Since shortening is greasy, once you get it on your hands and equipment, it's hard to clean off. Once everything gets greasy, it's harder to get a good grip on your tools, which makes frosting more challenging. I like how butter tastes and performs much better. The recipe for this frosting is in this book: www.wickedgoodies.net/buttercream-frosting-class/

Hi! I would like to try this recipe but I do have a question... will this buttercream hold in a hot and humid environment?

@WickedGoodies

9 жыл бұрын

Annie Dutari It is not bulletproof like commercial fondant or synthetic frosting but with proper handling, it can definitely be used in hot and humid conditions. I have delivered wedding cakes with this buttercream on 100F degree days. There's a lot you can do in terms of where you display a cake and how you handle if beforehand/on the delivery to help give it the best chances of survival.

@anniedutari8182

9 жыл бұрын

Thank you!!!! I´ll give it a go

I made it twice and both times it was like runny like cake batter. What can be done to correct it?

@WickedGoodies

6 жыл бұрын

Reasons why this might have happened: 1) the wet ingredients weren't measured correctly, as per wet ingredients 2) the dry ingredient wasn't measured correctly as per a dry ingredient 3) something other than actual butter was used 4) the mixture was processed for longer than needed, which melted the butter 5) the kitchen environment was very warm, which melted the butter 6) the butter was melted before you started. If you think your issue is due to reasons 4-6, try putting the buttercream somewhere cool, out of sunlight to let it firm up. It will stiffen if it has a chance to cool down. If you think it might be reason 1-3, you may try adding more confectioners sugar and see if that helps.

Could I do this in my thermomix?

@WickedGoodies

6 жыл бұрын

If it has a food processor function, I don't see why not. However I have never tried a thermomix so I can't answer this question with any authority.

Question: Can this recipe be made with water instead of whole milk? I am a Cottage Food Operator and milk is not allowed in frosting. Thank you!

@WickedGoodies

7 жыл бұрын

I haven't tried water but I think something creamy like coconut milk might make for a better substitute.

will it be less gritty when using a food processor? you know powdered sugar makes the buttercream gritty.

@WickedGoodies

7 жыл бұрын

If you follow the instructions here, yours frosting will come out velvety smooth - no grit.