American Buttercream for HOT weather! | Deliciously Creamy Stiff Frosting Recipe

[@ankitakapadi9057]

❤️ from India.. Thank you so much for this recipe. I really needed it. Actually I have to travel about 4 hours with cake for a function. Can this buttercream stay good while travelling at 35-38°c temperature for such a long time? How many days before should I make the cream? And Is it necessary to keep cake in the fridge before traveling?

[@WaltonCakeBoutique]

Hi 😊! you're very welcome and thank you for watching. I would recommend adjusting the recipe to accomodate for the long travel time and hot temperature. You can adjust it by doubling the amount of powdered sugar to make extra thick and more stable. Any frosting at high temperatures will soften naturally but some will melt faster than others, so that's normal to see. You can also replace all the butter with shortening which again will make it even more stable and thicker to withstand the hot temperature and long travel time. I would only recommend refrigerating the cake if it was going to stay refrigerated during the travel time. If that's not possible you will be better off not refrigerating the cake at all. If you refrigerate a cake and then expose it to a hot environment, the cake and buttercream will create condensation and ruin the cake and any decorations by melting them. You can make the buttercream the day before, the day after it will be thicker and more stable. Best of luck with the cake! Also please note that cars can become hotter than outside as well, so that can affect any frosting and make less stable and melt faster.

[@ankitakapadi9057]

@@WaltonCakeBoutique Thank you so much for your reply.. You're so kind❤️❤️ It was very helpful for me. Your recipe and your tips made my day even more special. Cake was awesome and everyone was asking me "how you managed to travel with cake?"😅 I just told them about your channel and recipe ❤️ Thank you so much once again.. ❤️🥰 Lots of love 💕

[@WaltonCakeBoutique]

@@ankitakapadi9057 Hi dear 🥰 your message has made my day! I'm so delighted to hear the cake was a total success! This makes me so happy! I also appreciate you telling your friends about my recipe and channel! thank you so much 🙏💞

[@jacquelinetinosa6574]

Hello dear new fan from philippines may i ask . What if i don't have a shortening

[@WaltonCakeBoutique]

@@jacquelinetinosa6574 Hi 😊, you can use all butter as well. But you will not have a hot weather proof buttercream then. If you are looking for a buttercream for warm to hot weather, you can try my Smooth Buttercream for HOT weather intead. On my website: waltoncakeboutique.com/smooth-buttercream/ On my KZbin Channel kzbin.info/www/bejne/aZmzfICbqdGAeMk

[@carmelajimenez2247]

This is my 4th frosting recipe that I've tried. I live in a humid country, Philippines so anything with JUST butter melts easily! All 3 was fail! But this one works!! I'm so happy that I find your video. Thank you so much!

[@WaltonCakeBoutique]

Hi 😊! That makes me so happy to hear that this recipe worked!🌸🥰

[@Robin-tr6qo]

Mam kumusta po ung lasa nya masarap din po ba?

[@WaltonCakeBoutique]

@@Robin-tr6qo It tastes like buttercream but less sweet. It's delicious and you can add any flavouring.

[@Robin-tr6qo]

@@WaltonCakeBoutique ok thank you, will try tis one

[@gdanevrydyorgmimnla6364]

Am i correct that this recipe doesnt have milk? I will try too. From the Philippines too and I observe the usual buttercream easily melts.

[@sangeetwithMeet]

I m using weepcream but ita always start melt when when I put into piping bag but after watching your video I am so happy and very thankful to you. Because I learn how to make American buttercream

[@noeliereginaldalexander9655]

Hi.. thank you for d video. Very informative. Was wondering, I wanted to reduce the amount to 250g but butter n 2 cups sugar, so cn I jus use butter n no shortening? N the original recipe how much buttercream does it produce, to cover how many cakes?

[@WaltonCakeBoutique]

Hi 😊, the original recipe waltoncakeboutique.com/stiff-american-buttercream-with-less-sugar/ yields 950 grams of frosting to cover a 6" cake. You can omit the shortening and just use butter, however you will change the recipe completely and it will not be a firm frosting anymore. I have other buttercream recipes on my channel and website without shortening that might suit your request. waltoncakeboutique.com/category/recipes/frosting-recipes/

[@msg4141]

Ooh great minds. This is a recipe I adapted since moving to a hot and humid climate 10+ years ago!

[@WaltonCakeBoutique]

Ms G 🤩 it’s so helpful isn’t it! I think it makes it quite fluffy in texture too and I don’t have to use any white icing colour to rid of the yellow tinge found in most frostings.

[@msg4141]

@@WaltonCakeBoutique Yes indeed.

[@Jade-ti8im]

Hello. How about the taste? Is it too sweet or not? :)

[@nofacenoface433]

hi, is this frosting good in piping detailing? thanks a bunch

[@WaltonCakeBoutique]

Hi 😊! yes absolutely! you can use for piping, filling and frosting a cake.

[@geemarylou]

This is now my go to recipe!! Thanks for sharing!

[@WaltonCakeBoutique]

Hi 🥰! that makes me so happy! thank you so much for making it your go to recipe!

[@srinisha3977]

Hi dear..since you said the buttercream thickens the day after, so do i place it in the fridge once i made it or just leave it in the room temperature?

[@WaltonCakeBoutique]

Hi 😊, no need to place it in the fridge. You can leave it at room temperature for up to 3 days for it to stay fresh.

[@silviapereira5141]

Muchas gracias. Nadie me había dicho bien la receta de la buttercream americana. Mil gracias.

[@WaltonCakeBoutique]

De nada 😊🌸 espero que le guste

[@abid7191]

Wow, excellent and thanks for sharing your recipe. This is very helpful. It’s my first time of watching your video and I’m really happy to have found this channel. I have liked/subscribed and also pressed the notification bell. This as I struggle a lot with buttercream icing. Thanks for your time. I appreciate it. Good job. Well done.

[@WaltonCakeBoutique]

Hi 😊, thank you so much for watching and subscribing. I really appreciate it! 🌸🌸 Let me know how you go with the recipe. 🤩

[@maryamahmed7163]

Hello, thanks for this amazing recipe. How can i add chocolate to make it chocolate butter cream?

[@WaltonCakeBoutique]

Hi 😊, you're welcome and thank you for watching. You can certainly make it a chocolate buttercream. You can add 1/4 cup of cocoa powder at a time. Test for flavour and texture and add another 1/4 cup if needed. You can also add cooled chocolate ganache.

[@jonglaichannel8298]

Can this buttercream recipe stand for tropical climate if displayed in outdoor event? I'm from PH and typically the weather here is like summer the whole year round.

[@WaltonCakeBoutique]

Hi 😊, yes it should be stable in warm to hot weather but not in extreme heat of over 40 degrees as it may start to soften. You can make it a day ahead and it will become firmer or you can add extra powdered sugar to make it thicker and stiffer.

[@savannalove7739]

Thank you for sharing! Do you have any suggestion for an orange flavor frosting? Thank you!

[@WaltonCakeBoutique]

Hi 😊, you're very welcome and thank you for watching. I usually use orange flavoured food flavouring. I really love Roberts Confectionary Food Flavouring.

[@maeumban6697]

Finally 😍 this is what I'm looking for🤗

[@WaltonCakeBoutique]

Hi 🥰! that is such a nice thing to say thank you!

[@wanieomar7370]

Hi, thank you for the recipe! I was planning to bake a cake using this recipe for a special event. Should I leave the buttercream overnight at room temperature or in the refrigerator to make it stiffer before using it on my cake? During the event, the cake has to be exposed to room temperature for like probably 5 - 6 hours without AC. Will it still stay stiff? I live in Malaysia btw so the weather just melts everything haha

[@WaltonCakeBoutique]

Hi 😊, you're very welcome and thank you for trying it. You can leave the buttercream at room temperature (best if it is a cool room temperature no hotter than 25 degrees). This buttercream becomes stiff and thickens the day after. You can leave the cake at room temperature for a whole day as long you don't add any ingredients that need refrigeration such as whipped cream or fruit for example. It is also best to not put the cake in the fridge if it's going to be exposed to warm temperatures after. The cake can get condensation (and ruin your decorations) when taking it out of the fridge and placed in a warm room. The cake can then sweat.

[@clotildecastillo9938]

Que belleza de crema deliciosa y firme para hacer decoraciones, gracias por compartir, excelente video.🤗🥰

[@WaltonCakeBoutique]

Hola 😊, muchas gracias por ver el video 🌸🥰

[@pillarpillar3833]

Hello.. Can i add melted chocolate to make it chocolate buttercream?

[@WaltonCakeBoutique]

Hi 😊, yes you can use cooled melted chocolate.

[@pillarpillar3833]

What if i dont like putting shortining? Can i replace melted white chocolate?

[@WaltonCakeBoutique]

Hi 🤩, you can replace with more butter but not white chocolate as they are two very different ingredients. The white chocolate would make it softer and runny, almost like sauce. The shortening is what makes it stiff and hardens after a day.

[@kristinebanzon9870]

Hi! Can I reduce the amount of powdered sugar? Will this affect the stiffness of the buttercream? Thank you!

[@WaltonCakeBoutique]

Hi 😊, Yes reducing the powdered sugar will affect the consistency of the buttercream and it will become less stable specially in hot weather. This recipe has the minimum amount of powdered sugar ratio so that if someone wished they could add extra powdered sugar to make it even stiffer.

[@ellitaherrin9627]

Thank you so much for sharing! I’m making my nephews cake for his birthday in July and we live in south ga. His party will be outside but in the shade. Should this work and approximately how long do we have before it creates a mess? Thank you so much!

[@WaltonCakeBoutique]

Hi 😊! you're very welcome and thank you for watching! 🌸 The buttercream will maintain its shape in warm-hot weather but not in extreme hot weather. It should be fine in weather up to 35 degrees Celsius (95 Fahrenheit). The shortening will help to keep the buttercream more stable in hot weather. But I would recommend to avoid taking the cake from a cold environment (fridge for example) to a hot one, as the sudden change in temperature can make the cake expand creating bubbles through the buttercream and also it can make the buttercream on the cake sweat from condensation. I hope that helps! 😊

[@ellitaherrin9627]

@@WaltonCakeBoutique thank you!!! Yes that helps a lot! Is there any other icing options great for extreme hot weather? I have time to consider other options. Thanks again for all of your help!

[@WaltonCakeBoutique]

@@ellitaherrin9627 you're very welcome! 😊The other option is my Smooth Buttercream recipe. I've used it on my kids' cakes in summer when we've had over 40 degrees Celsius kzbin.info/www/bejne/aZmzfICbqdGAeMk waltoncakeboutique.com/smooth-buttercream/

[@shericampos6123]

Hello, you mentioned to another comment that you were linking another video for questions on cream cheese frosting, I don’t see the link?

[@WaltonCakeBoutique]

Hi 😊! sure I'll link my cream cheese recipe video here kzbin.info/www/bejne/hqDVfZ6eYrOZpa8 Also on my website: waltoncakeboutique.com/cream-cheese-frosting/

[@staystrong1061]

Tomorrow I’m so trying this recipe, today I tried a buttercream recipe but it was way to soft and glossy and not really my thing, I hope this one works, thanks for sharing 🤗

[@WaltonCakeBoutique]

Stay Strong Hi 😃! Ohh I hope you like it! It also goes stiffer and firmer after a few hours or overnight if you let it rest too. Also works better for colouring and get stronger more vibrant colours if you let it rest for a few hours. Let me know how you go.

[@angeliosolio7989]

@@WaltonCakeBoutique tried your recipe the other day, same outcome with her it became soft that when tried piping, the rosettes got loosed and collapsed- still have buttercream left, but I just put it in the refrigerator due to frustration 😬! Will try using it again tomorrow if it works!

[@WaltonCakeBoutique]

@@angeliosolio7989 Hi 😊! thank you trying it! did you try leaving the buttercream to rest for a day? that can help. The buttercream will become thicker the day after. It can also help to put the buttercream in the fridge for 10 minutes then re-mixing before using again if you are working in a warm or hot room. Using an oil based or gel food colouring can also help to help keep the buttercream a thick consistency. Let me know if that helps.

[@buythisnow9837]

@@WaltonCakeBoutique hey I tried putting in the freezer too, but it just wont firm up I had to resort to adding much more powdered sugar but it still isnt the consistency I want, what to do?

[@WaltonCakeBoutique]

@@buythisnow9837 Can I ask what brand of butter and shortening you're using?

[@samarahfranco8693]

very helpfull ...i tried many times using the unsalted butter but it turns too weepy ..i hope this one will work ...

[@WaltonCakeBoutique]

Hi 😊 thank you. Let me know how you go.

[@syaheedamohdghazali3516]

Hi, thank you for the recipe. It looks awesome. However when trying to color the bc, gel food coloring does not mix well with buttercream. Any tips to fix this?

[@WaltonCakeBoutique]

Hi 😊, you can try a different brand of gel food colouring or even an oil based food colouring. Some colours work better on a day old buttercream as well. For example colours such as red, colour better the day after. You can try making the buttercream a day ahead and colour it the following day. Always mix in the food colouring as much as possible. Also mix the buttercream before using if it has been left out.

[@pantryfoucus9147]

Can you use this for russian piping tips? I am from a tropical country and the weather is just tooooooo hot and humid.

[@WaltonCakeBoutique]

Hi 😊, you sure can. I would recommend making it the day before. This will allow the shortening to firm up naturally, hence making the frosting firm and suitable for a hot environment. If you find that the frosting is not firm enough to use with the Russian tips, you can always double the amount of powdered sugar in the recipe.

[@arabaacquah9808]

Thank u 4 sharing. Can I use chocolate dripping on the buttercream after putting it on a cake?

[@WaltonCakeBoutique]

Hi 😊! yes you certainly can use a chocolate drip on a cake frosted with this buttercream.

[@Mommyjuls19]

Hello what can i use if i don't have clear flavoring🙏🙏🙏thanks

[@WaltonCakeBoutique]

Hi 😊, you can use any flavouring. It's always best to use a clear one in case you want to leave the frosting white or as is it. But you can still use standard vanilla extract or flavouring.

[@gdanevrydyorgmimnla6364]

What other options do you suggest for vegetable shortening?

[@WaltonCakeBoutique]

You can opt to use all butter, but you would find the frosting would not be suitable for hot weather any longer. Only suitable for cold-warm weather. There is no substitute for the coconut vegetable shortening itself.

[@margarettepascua8545]

Can i use hand mixer?

[@WaltonCakeBoutique]

Hi 😊, you certainly can! make sure the shortening has softened enough or you may have trouble mixing it.

[@alexandreampaya857]

hi! how many cupcakes will it cover? i will use russian piping tip btw.

[@WaltonCakeBoutique]

Hi 😊, it should be enough for 12 cupcakes. But I would make a double batch just in case because Russian tips are quite large and a lot of buttercream is wasted inside the tip.

[@anushiyamohan27]

Hi dear! Thank you for the recipe❤ I have two questions. 1. Does the shortening give different taste to the frosting? 2. As you have mentioned "This makes it less sweet and smoother than most American Buttercream Recipes" so can more icing sugar be added for more sweetness?

[@WaltonCakeBoutique]

Hi 😊, Thank you for trying it! 🌸🌸 The shortening I use is flavourless. So it should't affect the taste of the overall buttercream. You can certainly add more icing sugar for extra sweetness. It will make the buttercream firmer too.

[@anushiyamohan27]

@@WaltonCakeBoutique So kind of you love 💕

[@JCW-LIVE0913_2ndChannel]

For some reason my shortening is like a creamy texture . Is that ok ?

[@mesolehelen6088]

Hello and thank you for this. Please I have a question though, I live in a hot country and chocolate is so expensive where I live hence I can't use Ganache under fondants. So my question is please can I use this under fondant for example let's say for a wedding cake or any cake at all that needs fondant or how will you advise me please on this. Thanks for your reply.

[@WaltonCakeBoutique]

Hi 😊, thank you so for watching. You can certainly use it under fondant. Since you live in a hot country, you will find it will be better to make this buttercream the day before as well as it becomes firmer over time. The shortening in the buttercream will harden naturally, hence making the buttercream firmer.

[@mesolehelen6088]

@@WaltonCakeBoutique thank you so much. I appreciate.

[@WaltonCakeBoutique]

@@mesolehelen6088 You’re very welcome 😊

[@meev.maj27]

Can i use food color powder to this BC?

[@WaltonCakeBoutique]

Hi 😊, yes you certainly can.

[@sairahshazana]

can i use whisk instead of paddle attachment ?

[@WaltonCakeBoutique]

Hi 😊, no it's best to use the paddle attachment to beat the butter and shortening as you are not whisking the ingredients in this recipe.

[@nysablaggana3448]

Approximately how much frosting does this yield?

[@WaltonCakeBoutique]

Hi 😊, It makes 950 grams of buttercream for 12 to 24 cupcakes or to layer and cover a 6 inch by 6 inch cake. waltoncakeboutique.com/stiff-american-buttercream-with-less-sugar/

[@felixnguyen6834]

Could you please tell me why salted butter instead of unsalted butter?

[@WaltonCakeBoutique]

Hi 😊, of course. Salted butter has a longer shelf life, it also evenly enhances the flavour of the buttercream whilst counteracting the sweetness of the icing sugar. You can still use unsalted butter, however you will need to add a pinch of salt. In some cases you could end up with uneven salty bits in the buttercream.

[@felixnguyen6834]

@@WaltonCakeBoutique thank you for reply. I will absolutely try your recipe now

[@thenthen4440]

Is lard fine? Is this good for piping flowers?

[@WaltonCakeBoutique]

Hi 😊, lard is a different ingredient. So you would end up with a very different recipe. You can use any vegetable shortening made of coconut oil. This buttercream is perfect for piping flowers.

[@thenthen4440]

@@WaltonCakeBoutique OML. Thank you! 😊

[@WaltonCakeBoutique]

@@thenthen4440 You're very welcome! 🤩

[@sheenagregana-muni6620]

Is this considered as a crusting buttercream? If no, how can I make it into one? Just add more powdered sugar?

[@WaltonCakeBoutique]

Hi 😊, not it's not a crusting buttercream. But you can certainly add more powdered sugar to make it crust when exposed to air.

[@antoniaregan7263]

We’re would I get the shortening from as I live in Runcorn? Thanks xx

[@WaltonCakeBoutique]

Hi 😊, Runcorn in which country? I'm in Australia and I get mine from any supermarket.

[@antoniaregan7263]

@@WaltonCakeBoutique near Liverpool in uk xx

[@itsgamingirlyyt7223]

hey @Walton Cake Boutique i hope you can answer my question. I am looking forward to make the cream cheese butter frosting for red velvet cake can i use shortening in it the same amount used in this recpie i know its not related to this video but fits good to get a professional advice rather than ruining it thx

[@WaltonCakeBoutique]

Hi 😊, yes of course. I have answered your question in my other video. I will copy it here too. I use Philadelphia cream cheese which comes in a block (not the spreadable type). You can use other brands if you don't have Philadelphia Cream Cheese in your area. As long as it is a firm cream cheese and not one use as a spread. You can also use coconut vegetable shortening and unsalted butter (60 grams each).

[@itsgamingirlyyt7223]

@@WaltonCakeBoutique Thank you so much for replying can I use prema cream cheese

[@WaltonCakeBoutique]

@@itsgamingirlyyt7223 you are very welcome 😊, I'm not familiar with that brand so I would't be able to say. But if it's a firm cream cheese it should be fine 👌🏻

[@angiecanillo4919]

Hello, im trying on my piping skill and test out this recipe. Can i make a smaller batch? Just half of the ingredients? Thank you in advance.

[@WaltonCakeBoutique]

Hi 😊, yes you certainly can.

[@anedrabarbosa4014]

Definitely gonna try this as I live in India and it's humid here Can I add melted white chocolate to this? To make white chocolate buttercream for cake

[@WaltonCakeBoutique]

Hi 😊! thank you for wanting to try it. A lady from India tried it recently and says it was very stable in the heat and humidity. I have pinned her comment in this video with her experience and my tips for reference. You can certainly add white chocolate to this. I would make sure the melted chocolate has completely cooled down before adding to the buttercream. You may find that it makes it soft and maybe runny at first but after a few hours and the day after it will be firmer.

[@anedrabarbosa4014]

@@WaltonCakeBoutique thank you so much for replying gonna make is next week for a friends birthday 😍💯fingers crossed🥺🙌 Thank you for all your recipes and tips and tricks Love Goa, India

[@WaltonCakeBoutique]

@@anedrabarbosa4014 You’re very welcome and let me know how it goes 🌸😊

[@anedrabarbosa4014]

@@WaltonCakeBoutique omgg I can't believe it ...i tried your recipe and the buttercream is super stable plus it's not that sweet ❤❤thank you so much Everyone loved it 🥺💖

[@agunggoldenpro8482]

​@@anedrabarbosa4014did you add white chocolate???

[@CA-lx4rf]

This worked good so far! Glad it’s not too sweet but how can I have it with little more flavor ? Should I add little more vanilla extract?

[@WaltonCakeBoutique]

Hi 😊! thank you so much for trying it. You can definitely add more flavour. You can an extra 1-2 teaspoons.

[@jewelempress9134]

This is thd best i hv seen thank u i live in d carribbean n its hott thank u

[@TheVanessasu915]

Can I use this for the entire cake and also piping flower as well? Or I should add more powder sugar for the flower, so it's stiffer? I live in Florida and it's super hot and humid here!

[@WaltonCakeBoutique]

Hi 😊! depending on how big the cake is you may need to make a double batch. This amount is enough for a small 5-6 inch cake. If you're going to pipe flowers then I would definitely be making a double batch. You don't have to add more powdered sugar, but it would't hurt either. You can potentially add double the amount of powdered sugar to make it extra stiff. Before doing that I would do a test batch to see how it reacts in the weather where you are. This buttercream will stiffen and go firmer the following day, so if you add extra powdered sugar and use it the following day you may find it too stiff to work with. Let me know how you go!

[@rubyanneplotena2213]

Hii! can I ask, does the buttercream sweat right away after i store the cake for a day in the fridge? I live in the Philippines btw and it's super hot. When I make cakes after getting it out in the fridge the buttercream sweats and it ruins the design and the color ☹️

[@WaltonCakeBoutique]

Hi 😊, that's very normal and common to happen. It's condensation on the cake. It's the same thing that happens when you take a bottle out from the fridge and the glass or surface starts to get water droplets from condensation. The best way to avoid the condensation is to take the cake out of the fridge and place it in a cool room and consume as soon as possible. You can also not place the cake in the fridge and leave at room temperature if the filling and frosting doesn't require refrigeration. For example whipped cream or using fruit which should always stay in the fridge.

[@jjaa6157]

I live in the Buffalo, New York area, and it gets unbelievably humid in the summer. Not as humid as say, New York, but it can get pretty humid.

[@marioalbertoreyes4832]

Does this buttercream get crisp or crystallize if you leave it outside???

[@WaltonCakeBoutique]

Hi 😊, it stiffens and firms up overtime in room temperature. It doesn't crust or crystallise.

[@christinemaedelarosa4162]

Hello, can i add some unflavored gelatin to the buttercream to make it more stable? i appreciate your response..☺️

[@WaltonCakeBoutique]

Hi 😊, you sure can! It should't need it though unless you live in a very hot environment. This frosting firms up after a day. So the day after you should be able to see if the consistency is stiff enough for you.

[@christinemaedelarosa4162]

@@WaltonCakeBoutique Well, i did! I live in the philippines and it's kinda hot here. thanks!

[@WaltonCakeBoutique]

@@christinemaedelarosa4162 You’re welcome 😊

[@Jade-ti8im]

@@christinemaedelarosa4162 Hi kabayan! Did you add gelatine? Was it successful? :)

[@jagrutisandha1373]

Hey ; plz tell me what is soft vegetables shortening

[@WaltonCakeBoutique]

Hi 😊, the vegetable shortening I use is made from 99% coconut oil and 1% soy lecithin. You can use it in various baking recipes.

[@zimoraxo1701]

Hi, is this the buttercream to use for Russian tips?

[@WaltonCakeBoutique]

Hi 😃, you can certainly use it with Russian Piping tips.

[@charisselovelymaebasilio5167]

Hi thank u for sharing will try this tomorrow...may i know if its ok to add vanilla instead of clear flavor?cuz i dont have it here,😅

[@WaltonCakeBoutique]

Hi 😊, thank you for watching. Yes you can add normal vanilla extract or essence. Also any flavouring if you want to try something different. I like to use lemon extract too.

[@itsgamingirlyyt7223]

Hey can you tell me what is shortening and where can I get it from

[@WaltonCakeBoutique]

Hi 😊, shortening is made of vegetable coconut oil. You will be able to see what it looks like on the video. It is used in many baking and dessert dishes. I can't tell you where to get it from as I don't where you are. You should be able find it in the dairy/butter section in supermarkets though. I'm attaching the link to my recipe on my website for more information which you will see in the video description as well. waltoncakeboutique.com/stiff-american-buttercream-with-less-sugar/

[@MumandMus]

Heyy please let me know how much buttercream is made from this recipe and what size cake can it cover..please enlighten

[@WaltonCakeBoutique]

Hi 😊, sure. It makes approximately 1 kilogram of frosting or 5 cups of frosting. It should be plenty for a 6 inch x 5 inch cake to layer and frost. Minimal piping work. If doing a lot of piping work such as rosettes, then I would recommend making a double batch.

[@Chiabelss]

How's the taste if there's shortening?

[@WaltonCakeBoutique]

Hi 😊, very much the same as standard buttercream, but less buttery. Shortening has no flavour or smell.

[@HeartisticVlogs]

Hi Walton cake boutique I have to make the cake with buttercream frosting and travel with the cake for 20 kilometers to deliver it ....currently the climate is hot here....will my cake n buttercream withstand the climate with this receipe ....Sugggestions please?

[@WaltonCakeBoutique]

Hi 😊, it depends how hot the climate is and if you have air conditioning in the car. If it's over 35-40 degrees you may find any frosting will start soften on the cake. I would recommend adding extra powdered sugar when making it to make it more stable or I would do a test batch and leave it outside in the heat to see how it responds in your climate.

[@Sapphire595]

Can I use this to build my layer cake for fondant?

[@WaltonCakeBoutique]

Hi 😊, yes you certainly can.

[@Sapphire595]

@@WaltonCakeBoutique Thank you.

[@WaltonCakeBoutique]

Reyal Bekaroo you’re very welcome ☺️

[@brittany.ma.jen.4347]

I add a tablespoon of cornstarch if it needs to be stiffen up.. and its less sweet

[@WaltonCakeBoutique]

That is such a great idea 🤩

[@nishachitturi6952]

Hi after you put the buttercream in the fridge how can I use it again please advise 😊🙏🏼

[@WaltonCakeBoutique]

Hi 😊, you can leave it at room temperature for a few hours so that it can soften again. It will harden in the fridge, especially because of the shortening in it. After it softens you can re mix it again with a spoon.

[@nishachitturi6952]

@@WaltonCakeBoutique So I shouldn’t use the beater again only the spatula , thank you so much 😍

[@WaltonCakeBoutique]

@@nishachitturi6952 you can use the mixer or beater again if you wish but it's not necessary. 😊

[@mariaelisanidea841]

Hi Walton! Our weather here in the Philippines is hot (sometimes super hot) Can I eliminate the use of shortening? Wat is the effect? Thanks

[@WaltonCakeBoutique]

Hi Maria, 😊 if you eliminate the shortening you may find the buttercream will be too soft for hot weather. The shortening hardens overtime which helps to keep it stable and firm, especially in hot weather. If you omit the shortening, you will have to add extra powdered sugar to make it firmer.

[@mariaelisanidea841]

@@WaltonCakeBoutique Thank you Walton for your reply. I will try.

[@WaltonCakeBoutique]

@@mariaelisanidea841 You're very welcome. Let me know how you go 😊

[@SpaDazzle236]

Thanks for sharing, I live in Florida I made Snickers flavored buttercream for cake jars, but the cream started melting. I will try this recipe next time. I am curious, if you add a can of condensed milk will it lose it's stiffness? Thank you kindly.

[@WaltonCakeBoutique]

Hi 😊! you're so welcome! also the Snickers flavoured buttercream sounds delicious! I think it would be ok with about 1 tablespoon. But anymore more and it would start to soften the buttercream. It does however go firmer next day as the shortening hardens naturally. If it does go too soft for the weather where you are you could try adding extra powdered sugar to compensate for the added condensed milk. Let me know how you go! 😊🌸

[@SpaDazzle236]

@@WaltonCakeBoutique Thank you So Much!

[@WaltonCakeBoutique]

@@SpaDazzle236 you're very welcome! 😊

[@Buntyscakebox]

Literally perfect

[@WaltonCakeBoutique]

Thank you so much 🤩

[@jevicanjincruel123]

Hello, can I do this using a hand mixer? Thanks!

[@WaltonCakeBoutique]

Jevic Anjin Cruel Hi 😊! Yes you certainly can! Make sure the shortening has softened though. You can leave it out of the fridge in a warm room preferably. (That’s if they shortening you’re using is hard). If the shortening is hard you’ll find it difficult to mix. You don’t want the shortening to be melted either. Just soft as I show in the video.

[@jevicanjincruel123]

Walton Cake Boutique Thanks so much for the reply! I live in a tropical country and buttercream made purely out of butter doesn’t stand a chance in the heat. I’ll give your recipe a try soon. 😀

[@WaltonCakeBoutique]

@@jevicanjincruel123 You're very welcome! let me know how you go! 😊

[@trexiemarie2306]

hi can i use this for russian piping tips?

[@WaltonCakeBoutique]

Hi 😊, yes you certainly can 👌🏻

[@abbyygaylee]

Hi Katherine! I just discovered your page and it’s really informative, helpful, and very easy to follow and understand! I’m very excited to watch more of your videos. I did have a question for you though. While you are adding the multiple batches of powdered sugar, you don’t seem to scrape down the sides of the bowl in between mixing and adding more sugar. Do you have a particular reason for that or is there not really a need since you are adding the sugar in smaller batches? Thanks so much! 🥰

[@WaltonCakeBoutique]

Hi Abby! 🥰 so happy that you've found my channel and thank you for watching my video. That's correct I didn't scrape down the bowl when adding the powdered sugar in that stage of the recipe. There was no need to in this stage and recipe as it was mixing in quite well, but it's definitely something I tend to do if needed in my frosting recipes. So it really depends on how much powdered sugar you're adding at a time and how that affects the mixing. I hope that helps.

[@lamirada90638]

How long can I freeze for????

[@WaltonCakeBoutique]

Hi 😊, up to a month.

[@lornasalomia6623]

Can i use Russian tips with this recipe?

[@WaltonCakeBoutique]

Hi 😊, yes absolutely. This recipe becomes firmer the day after too. So it works great with Russian tips if you're in a hot environment.

[@lovedimple861]

Hi may I ask if is it okay to put some fondant decorations in this kind of frosting? thank you.

[@WaltonCakeBoutique]

Hi 😊 . Yes, absolutely.

[@lovedimple861]

@@WaltonCakeBoutique Thank you so much. Xoxo from Philippines.

[@WaltonCakeBoutique]

@@lovedimple861 You're very welcome dear 😊

[@arianamartinez108]

Would this be stiff enough for flower designs on cupcakes?

[@WaltonCakeBoutique]

Hi 😊! yes. You can pipe any designs with this buttercream. You will find they will become firmer the following day as well.

[@arianamartinez108]

@@WaltonCakeBoutique Do you recommend making the butter cream the day before using it and putting in the fridge?

[@CA-lx4rf]

@@arianamartinez108 I made it night before wrapped it really good in bowel then used it on cake next day! Worked really good! I left the bowel on counter

[@arianamartinez108]

@@CA-lx4rf thank you!!

[@WaltonCakeBoutique]

@@arianamartinez108 You don't have to unless you're planning on using it within 5 days. It is fine to leave at room temperature and consume it within 3 days. If you do refrigerate it, it will be very hard so you will need to leave it for a couple if hours for it soften again and remix again. I usually separate my frosting into smaller bowls and colour and use as needed. Easier to mix it again with a spoon right before piping as well or frosting a cake.😊

[@tolosamaria]

How many serving of cupcakes can cover of this recipe?

[@tanushreedey2862]

Can i make it with hand mixer ?

[@WaltonCakeBoutique]

Hi 😊, you certainly can. Make sure the shortening is soft enough (but not melted) so that it is easier to mix. Also mix for as long as possible to make sure all the ingredients are well mixed.

[@tanushreedey2862]

@@WaltonCakeBoutique thank you so much

[@WaltonCakeBoutique]

Tanushree Dey you’re very welcome 😊

[@hamnahamid]

Is it salted butter?

[@WaltonCakeBoutique]

Hi 😊, yes.

[@lewanehattef206]

hello dear walton , your job is lovely and you are very generous to make and to give your our recipes thanks very much, please i have just question can i painting with this cream on cake ? Thank you for all

[@WaltonCakeBoutique]

Hi dear 😊, thank you very much. You can use the buttercream to paint with palette knives for example. But you may find it a little tricky to use as paint or replace it for edible paint.

[@lewanehattef206]

@@WaltonCakeBoutique thanks a lot

[@WaltonCakeBoutique]

Lewane Hattef 20 you’re very welcome 😊!

[@nuzhat2440]

Yours don't look grainy at all! Should I sift the powered sugar beforehand? Mine ALWAYS turn out super grainy.

[@WaltonCakeBoutique]

Hi 😊! it depends on the icing sugar you use. I use a soft icing sugar so it doesn't require any sifting. If you watch my video and method and follow my written recipe yours should also not look grainy.

[@Dgn87fdsforever]

Love from India... Could you please the products which you use? I love the quality of the products that you use especially the food colors. If you are using amazon could you please share products details or link

[@WaltonCakeBoutique]

Hi 😊, yes of course. I have an Amazon Storefront set up. I list the products I use there. You can browse through my lists. This is my storefront www.amazon.com/shop/waltoncakeboutique

[@claralives]

Thanks for this. I'm very interested in making sandwich cookies. Would this be stiff enough for the filling?

[@WaltonCakeBoutique]

Hi 😊! yes absolutely. You'll find the buttercream will go firmer the following day as well and very stiff in cold weather.

[@claralives]

@@WaltonCakeBoutique I appreciate you so much for replying! ❤️

[@WaltonCakeBoutique]

@@claralives You' re very welcome 😊🌸

[@roshnijahan1503]

I have a qsn? How to melt icing sugar? My icing isn’t melted. So, how can i melt my icing sugar?

[@WaltonCakeBoutique]

Hi 😊, you don't melt the icing sugar in this recipe. It is mixed in into the butter.

[@dailyAnnventures]

Hi i have no available shortening right now can i use lard?

[@WaltonCakeBoutique]

Hi 😊, it would be best not to use lard as it's very different to shortening which is made of vegetable fat (coconut oil). Lard is made of pig fat. You can however replace the shortening for butter. If you find that the frosting is not firm enough you can add extra powdered sugar or icing sugar to make the consistency thicker.

[@dailyAnnventures]

Thank you i appreciate your reply! ❤️

[@WaltonCakeBoutique]

@@dailyAnnventures You're very welcome 🥰

[@cookiecaticat]

I love your videos 💖 is this suitable for piping flowers on cupcakes?

[@WaltonCakeBoutique]

Thank you so much for watching 🌸😊 yes it is. You can freeze the piped flowers too.

[@cookiecaticat]

@@WaltonCakeBoutique oki thank you so much

[@bungalaili8016]

Hello...😊😊 if im not enter the clear flavouring, is that okay?? Or i must put it?? Thanks😊😊

[@WaltonCakeBoutique]

You can use any flavouring. 😊 If you don't add anything it's totally fine too.

[@mariamailisabuenacarcallas5574]

Hi! I've tried this recipe and it taste great however its grainy🥺

[@WaltonCakeBoutique]

Hi 😊, thank you for trying it! That's right it should be grainy as it has icing sugar (powdered sugar). The icing sugar doesn't dissolve into the butter and the shortening, therefore it is very normal to find it gritty (as with all standard American Buttercream). If you're looking for a frosting without grittiness you can try Swiss Meringue Buttercream a try. The texture is completely smooth.

[@stephenanita3286]

Thanks, I'll try this soon. But would like to know if the buttercream would still be stiff even after decorating the cake?

[@WaltonCakeBoutique]

Hi 😊, thank you for trying it! Yes it will be and in fact this buttercream thickens the day after.

[@mstsurmabegum4567]

Thanks 😍😍 Wow😯

[@WaltonCakeBoutique]

Thank you 😊🤩🌸

[@mstsurmabegum4567]

Thanks 💝

[@anikatabassum9927]

Thanks for this video

[@WaltonCakeBoutique]

You're welcome and thank you for watching 🤩 Let me know if you have any questions about the recipe.

[@rharesh4451]

Ma'am, can you pipe flowers with the buttercream frosting my mom wants to know. Medical student Malaysia 👍🙌🙏

[@kat_aa]

helloo im planning to bake a cake for my friend and im very picky about cake frosting because most of the store-bought cakes’ frosting tastes like plastic 🤢 im currently on a budget and im just wondering if this buttercream frosting doesn’t taste like plastic?

[@WaltonCakeBoutique]

Hi 😊, no this doesn't taste like plastic. It's made with all fresh ingredients. It's sweet and you can add any flavour to it.

[@alisonholmes2409]

Hello. I’m wondering why this can’t be kept longer? There are no eggs or other ingredients to go bad. Also, could I flavour and colour with freeze dried fruit? Thank you

[@WaltonCakeBoutique]

Hi 😊, the main reason being is that the butter in the frosting will start to deteriorate overtime. The buttercream will start to change after about 2 days and you will find that even though at that stage it will not grow pathogens or spoil it will become thicker (which is why day 2 is at the best stage to withstand hot weather) and by around day 3-4 the buttercream will change in consistency (it will start to look lumpy), colour (yellow tint) and smell (a strong buttery smell). These changes will occur when the buttercream is left at room temperature and you will find that they will become more pronounced in warm weather. This is why it is recommended that the frosting is consumed within 1-3 days if maintained at room temperature for best results and ultimate freshness. You can certainly add freeze dried fruit. I hope that helps.

[@alisonholmes2409]

Thank you

[@WaltonCakeBoutique]

@@alisonholmes2409 you’re welcome 😊

[@naznaz170]

I don't have shortening...replace with what

[@WaltonCakeBoutique]

Hi 😊, You can use all butter, but you may find that you have to add extra icing sugar to make it stiff.

[@mrsflippindippys5238]

I followed this recipe to the T yesterday and it was extremely soft. I applied the frosting and a few minutes later, my flowers were mush. I even did a second batch. Is this not suppose to have coloring in it? I tried hardening in the fridge then use, but then it just went right back to mush. Is it not ok to put in the fridge and then use? I decorated in my home where the ac was on

[@WaltonCakeBoutique]

Hillary Dipiazza Hi Hillary 😊, this recipe will stiffen and harden over a few hours to overnight if you make a day ahead. This will occur as the shortening (vegetable coconut oil) changes to its original state. It’s common for it to be soft when it’s freshly made. You’ll find that it colours best once it starts to stiffen naturally at room temperature after a few hours to overnight. You can certainly put it in the fridge to harden but make sure it’s in the fridge for a few hours. You may find that it can harden a lot in the fridge so you may need to leave it out and re-mix it until it’s a workable consistency. I’ll attach the link to the written recipe where you’ll find all this information and more in the notes section at the end of the page. waltoncakeboutique.com/stiff-american-buttercream-with-less-sugar/

[@mrsflippindippys5238]

Walton Cake Boutique thank you so much for the information! I can wait to try it again 🤗

[@WaltonCakeBoutique]

Hillary Dipiazza you’re very welcome ☺️ and please let me know how you go 👌🏻

[@madumalithilakarathna868]

Thank you very much for sharing this...from sri lanka

[@WaltonCakeBoutique]

You're very welcome and thank you for watching 🤩🌸

[@paulinejoycecieloradam5602]

Please notice me ❤ From PH , i tried your recipe maam in two ways , premium ingridients and a cheap ingridients i was sure i followed your instructions, and the outcome is the same , can i ask about the texture is it really rough? ( when i get a pinch pea and rub it on my two fingers 🤌🏻 ) coz i cant use on flower piping bcoz of the roughness , please help me. Maam thank you❤

[@buythisnow9837]

Hey I tried this recipe but my buttercream is not stiff at all, instead it's more soft than usual, what to do fix it (and to avoid it in future)?

[@WaltonCakeBoutique]

Hi 😊, just replied to your other message. Can I ask what brand of butter and shortening you used for the recipe?

[@mrsflippindippys5238]

How much does this yield?

[@WaltonCakeBoutique]

Hi 😊, it makes approximately 1000 grams of frosting. More than enough for 12 cupcakes or to frost a 6" cake. This is the direct link to my written recipe. waltoncakeboutique.com/stiff-american-buttercream-with-less-sugar/

[@iamLornaV]

I live in a tropical country (Philippines) it's very hot even when it rains lol. So this would be really helpful 😊 Would this work with a Russian piping nozzle?

[@WaltonCakeBoutique]

Hi 😊, I can imagine how humid it must be. Yes it would be suitable to use with Russian piping tips. When making the frosting make it a day ahead if you can and you will find that it will stiffen overnight. In some cases you may find it too soft when it's freshly made and that is normal. Let me know how you go.

[@iamLornaV]

@@WaltonCakeBoutique Thanks so much for your response and the tip 😍 I will be doing it this week. Thanks again!

[@WaltonCakeBoutique]

@@iamLornaV you’re very welcome 😊

[@kimtoyang5688]

Hi, why salted butter instead of unsalted? ...thank you

[@WaltonCakeBoutique]

Hi 😊, salted butter gives it more flavour, it gives the buttercream a rich flavour. You can use unsalted butter too but without adding salt you will find that it is very bland and there will not be much flavour. But it depends on the person too. Some may like it that way.

[@arij2025]

Thank you for sharing 😍😍😍😍

[@WaltonCakeBoutique]

My pleasure 😊

[@brendabachiller659]

Magkaiba po ba yung lard at shortening?lard po available sa amin....can i use lard?

[@WaltonCakeBoutique]

Hi 😊, lard and shortening are different. Shortening is made of vegetable oil and lard is made of animal fat. You cannot use lard in this recipe, however you can use all butter instead and would be better if you don't have shortening.

[@isabelalvarez4739]

Thank you for sharing!

[@WaltonCakeBoutique]

My pleasure! 😊

[@royanicookies2988]

I make the butter cream as recipe i found with same minutes they suggest, but its still bubble air in there. I hope this recipe can be my last trying, and please advise how minutes to mix it

[@WaltonCakeBoutique]

Hi 😊, I recommend to mix the buttercream for as long as needed to achieve the right consistency. In different occasions you may need to mix longer, for example if the shortening you are using isn't softened enough or the butter is too hard. I don't tend to say how long (in minutes) to mix buttercream for because it will be different for each person to achieve the same or similar result. This frosting for example can take me to make in summer less time (10-15 minutes) but in winter when the shortening is hard to soften it may take me 20-25 minutes to mix. I also scrape the bowl several times so that is included in the time it takes to make the buttercream. I hope that helps.

[@STATYANOY]

A bzk krem vy delayete?

[@WaltonCakeBoutique]

Hi 😊, this is my recipe waltoncakeboutique.com/stiff-american-buttercream-with-less-sugar/

[@STATYANOY]

@@WaltonCakeBoutique У вас масляный крем, а белково заварной крем вы делаете?