Best Creamcheese Buttercream Recipe- Crusting

Best Crusting Creamcheese Buttercream. Great recipe for decorating cakes!
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[@crystaljoe3996]

omg. this is so great! this was my first time making crusting cream cheese buttercream. coz I usually make cream cheese frosting but I wanted something thicker to decorate with and this hit the spot! I did use Crisco shorting and it turn out very smooth but maybe by september I will be able to find the hi ratio shorting. this was just a trial run and it turn out great!

[@EdnaDelacruz]

crystaljoe Glad you liked!

[@xXxhunniexXx]

i don't like american buttercream because it's overly sweet. That's why i like french/Italian buttercream. Howsweet is this buttercream?

[@EdnaDelacruz]

It's sweet.

[@simsleesaunders6418]

Can this be use in hot humid climate for 6 hours

[@evelynbelmarez2686]

This is just the best tasting frosting ever! Perfectly stable

[@DarlingTexasGirl]

Thank you beautiful!!! This is exactly what I was looking for !

[@ghstaz77]

Thanks for the quick reply!

[@Isa_k118]

Muchas graciassss! Un abrazo por eso. 🤗😚😚😚 feliz fin de semana! 💃

[@evelyndiaz4976]

I needed a cream cheese butter cream thank this looks good

[@theultimategirl26]

Thank you so much! I'm going to be making a red velvet wedding cake this week, and I have been looking for a crusting cream cheese buttercream recipe...impossible! But thanks to you, I'll be able to make the this came perfect! Thank you for your amazing videos, me encanta tu canal y todo lo que hacen! Gracias!

[@EdnaDelacruz]

You welcome!

[@stephanielisenby5743]

I loveeeeed your video!!!! And you gave so much good information!!!!

[@olister25]

Gracias! Deliciosa y excelente receta.

[@melindarivera9694]

You are a lifesaver!

[@patriciafernandez07]

I love your tutorials. Makes everything so much easier. Can't wait for the red velvet.

[@patriciafernandez07]

Also, do you have any fondant suggestions? Ive tried Wilton's fondant and i don't really like it. Do you have a specific one you use?

[@lizsoto4815]

Hola Edna Dios te bendiga mucho! Mucho! Quiero darte las Gracias por compartir con nosotros esta receta tan espectacular

[@EdnaDelacruz]

Gracias!

[@chai7lb524]

I will definitely try this!

[@frelo2987]

Hi Edna. I live in Florida and it's almost 80 degrees right now. I've been looking for a recipe like this for a loooooong time. I made a batch for a carrot cake for my friend's birthday AND IT'S ON POINT! The high ratio shortening made a HUGE difference. The flavor of your recipe is delicious and it actually crusted as you said. No more sagging cream cheese shells. I can use this on my red velvet cupcakes without worrying about droopy giant florets. Let me know if I can send you a pic of the cake. Thank you so much.

[@EdnaDelacruz]

+Fre Lo No more!!! :D

[@ansahassan8115]

You are so honest U tell everything not everyone do that Love you 😍 ❤️

[@EdnaDelacruz]

Thanks!

[@Highinsight7]

This is GREAT! Thanks Edna!!!

[@EdnaDelacruz]

+MrLisztian It's really good too!

[@lizsoto4815]

Ya hise esta receta tengo que FELIZITARTE porqué esta receta esta súper deliciosa! Gracias ! Heres de gran bendicion me encanta tu canal y aprendo muchísimo de ti. Dios siga dándote la sabiduría y mucha salud . Saludos Bendiciones!

[@EdnaDelacruz]

Amen!

[@elainekortan192]

Looking forward to making this frosting! ❤

[@milagrosmolina2565]

Gracias por recetas..BENDICIONES

[@irispreza4653]

Edna me encanta tus videos . Quisiera saver si crushing butterceeam la puedo USAR para fondant cakes

[@ellachamp]

I am learning so much from you! Thank you!

[@EdnaDelacruz]

I am glad!!!

[@altoniowiththeyeah1442]

Beautiful cakes 🎂 woow

[@wandafonseca5793]

ok...cool. Thanks. By the way I remember the pineapple cake too from Puerto Rico. I had it all the time when I was little. Now ima try making it at home since you have the recipe. That pineapple filling is delicious. I'm from guanica puerto rico but I live in Queens NY

[@margaretsgarner]

Thank you Edna!

[@EdnaDelacruz]

+Margaret Garner You welcome!

[@mariaflores8686]

hola Edna hare un padtelito de boda como tres a dos pisos 10.8.y6 cuantas recetasde este buttercream me recomiendas hacer mil gracias y otra pregunta que reyeno quedara bien con pastel chocolate y vainilla

[@cristiangomez967]

Edna de la cruz.... en esta receta puedo usar dea marca crisco? saludos y gracias por compartir. saludos desde México

[@ninsbelleza8415]

will definitely do this..thank u Ms. Edna...

[@EdnaDelacruz]

You welcome!

[@southerngirlchef5886]

Hello Edna, I love, love, ❤️ your awesome tutorials, they have helped me a lot. I am self taught in the cake baking field for just 2 years. Even so, I am a cook for 8 years. The owner of a catering business. Since then I've experienced with so many recipes with frostings and icings. Yours, by far, is so simple and easy the way you split everything down. Anyways, my question is how many of batches of this icing to frost a 3 tiered cake, 12, 10, 8 & 6 inch.

[@EdnaDelacruz]

That will change depending on how much icing you apply. I can say that this recipe will cover a tall 8 inch cake with some leftover. Thanks for the complements. Good luck with your business!

[@shayoncebrowne9956]

Nice I will test it out in the Caribbean climate

[@EdnaDelacruz]

I live in a hot climate. It works. But always keep in mind that sugar and heat is not a good mix. Good luck!

[@jlnriddick]

Can't wait to try this recipe! I've finally found high-ratio shortening at a local bakery supply store (didn't even know it existed), and had amazing results making regular buttercream... This "crusting cream cheese butter cream" recipe is next! Thanks!! By the way... your smile is so beautiful and reminds me of Beyoncé!

[@EdnaDelacruz]

jlnriddick Once you try high ratio, you will never go back! Thanks for the complements!!

[@iluvishy]

Hi Edna! I'm a big fan of your work. I'm making my daughter's first bday cake, it's going to be a red velvet cake with cream cheese filling and maybe strawberries, and my question to you is should I use this recipe to frost and fill? Since I don't need for it to crust as filling...or should I use more butter than shortening for thw filling? Thanks for your help and awesome tutorials in advance ♥

[@danito1981]

Hi Edna this is a life saving recipe! Besides you were so funny, I really enjoyed your video 😄

[@EdnaDelacruz]

+danito1981 Thanks! Glad you did!

[@karogaro1981]

Muchas gracias por la receta!! Ya la probé, está muy rica!! Le puse la mitad de mantequilla de lo que indica la receta y lo reemplacé con manteca vegetal. Todo iba muy bien, sin embargo al hacer el pastel, el día estuvo muy caliente, creo que llegamos a los 40°C... se terminó derrumbando todo el lustre del pastel, las flores que había decorado a los lados sobretodo. Lo hice con mucha anticipación, lo terminé 3 horas antes y lo dejé en un lugar fresco (lo más fresco que encontré) pero NO lo metí al refrigerador ... Qué debí hacer diferente?

[@melindarivera9694]

Thank You!

[@leonardusarguellos295]

You're so Lovely as works you've done...

[@leighhoward9566]

Hey there Edna, I love all your recipes and also the flower videos that you do.. I have been following you for some time now and I am learning a lot.. we have a bakery that we are opening soon I hope.. I love your measuring cup thingy.. Would you mind sharing where you got it.. I would love to get one.. Thanks for all you do for us that are new to this.. love you Edna.

[@EdnaDelacruz]

+Leigh Howard That measuring cup I got from the Pampered Chef but I use mostly a scale and it's a lot faster!

[@bella_mama_laura541]

Thank you Edna! I could almost taste it when you kept on holding it up to the camera, lol. I'm sure it's delicious and thank you again for the detailed tutorial.

[@EdnaDelacruz]

It's really good!

[@bella_mama_laura541]

Edna De la cruz I'm sure it is :) all your recipes are wonderful! I already shared this link with my friends on facebook and one said that they were going to make it today. Have a great week!

[@EdnaDelacruz]

Have a great day!

[@jasel27ify]

Hi , love all your tutorials. Can I use this and cover a cake with fondant . thanks

[@EdnaDelacruz]

Yes you can!

[@larrywasserman294]

I’ve been watching your videos for a while are used to bake in the hotel but you helped me a lot I never ask you anything and I should but I will soon

[@ybelinda08]

Hi Edna... Thanks for sharing all of your tips!!! I have a question, can this crusting buttercream cream cheese be used with fondant (crumb coat)? Thank you hope to hear from you!!!

[@EdnaDelacruz]

Yes it can!

[@dgc5367]

HOLA!!! una duda esta creamcheese buttercrean se puede trabajar con la dullas rusas tiene la consistencia bastante resistente que me consejas

[@21Verolito]

Hola Edna! Queria preguntarle. La unica batidora que tengo es manual y de barillas. ¿Que puedo hacer para que no salgan burbujas? ¿La tengo que mezclar con una espatula?

[@booboobear3974]

I just made this.. thank you for sharing

[@EdnaDelacruz]

You welcome!

[@iamteeten]

How many cream cheese do i need to add if i'll use it as cake filling?

[@jessicamendoza1805]

Que rico! Lo haré, muchas gracias! Una pregunta, si lo quiero usar para rellenar, cuánta más cantidad utilizo de queso crema?

[@EdnaDelacruz]

En mi website bajo recetas tengo una receta que tiene mas cream cheese. La vas a encontrar bajo Recipes/cake fillings

[@annt4593]

Your beautiful and amaziiiinggg.i always watch your video tutorial.

[@EdnaDelacruz]

Thanks!

[@samuellewis4882]

Hi Edna, I love your tutorials, will this be enough to fill ice and decorate a nine inch cake. Thanks

[@EdnaDelacruz]

Samuel Lewis It might be enough but really depends on how much icing you use. Some people use less, some more.

[@mariaflores8686]

Hola Edna me encantan tus videos. Tendras un tutorial de un pastel de vanilla q sea rico en savor y se pueda cubrir con fondant gracias

[@EdnaDelacruz]

Soy bien picky con mis bizcochos, el de vainilla no es el mas que me pide pero estoy trabajando en una receta mia personal. Hasta que no la perfeccione no la pongo. Pero si estoy trabajandola!

[@Smrojas]

Yaiiii new video!!! Que estés bien!! Xoxo

[@EdnaDelacruz]

I had Chicken Pox..took me down for a whole month!

[@Smrojas]

oh noooo!!!! glad to know you are better!!

[@EdnaDelacruz]

Thanks!

[@crystalstewart2244]

Thank you so much for going slowly and explaining. I was unable to find high ratio shortening, can I still use regular shortening?

[@EdnaDelacruz]

It will be a little more grainy but it's usable. Some people have tried Spectrum and they say it works well, I haven't tested it yet. This is how it looks: amzn.to/3kovHUv

[@Migglefitch]

Ive done cream cheese buttercream before and i love it

[@PropheticLionessC]

Questions Can I use this with fondant? How could I make it a different flavor like choc or strawberry but still be a crusting butter cream ? I love this video so helpful

[@EdnaDelacruz]

For other flavors, you can add extracts. If you want chocolate you can add some powder cocoa. I used to add some fudge to it also and it was delicious. These days I use another recipe for my chocolate buttercream. It's all posted on my website.

[@ghstaz77]

Hi Edna, glad you are back!... I was wondering for how long can I store your crusting buttercream before it goes bad? And how do I store it?

[@EdnaDelacruz]

I know this stays out of the fridge well as long as you have AC running. Texas cottage law has a recipe that is very similar to mine and they say it's safe to leave outside too. I have left one batch for over 2 weeks outside the fridge and still tastes good. I rather save the leftovers on the fridge, but I'm testing it!

[@ghstaz77]

Hi Edna! Glad your back! ...I had a question, for how long can I store your crusting buttercream for after I've made it? And how do I store it? Thanks, Rosa :-)

[@EdnaDelacruz]

Leftovers will last in the fridge easily for over a month!

[@DeliciasRebeca]

Very well explained 😍

[@AussieAngeS]

Wonderful thank you so much. I don't think I've ever heard of high ratio shortening

[@EdnaDelacruz]

Is mostly use in restaurants and bakeries.

[@AussieAngeS]

Thank you it's a fantastic buttercream

[@EdnaDelacruz]

I'm glad you like it!

[@TheFarterzyd]

Hola gracias por la receta,me gustaria saber si la puedo hacer de chocolate.

[@katrinp8129]

Hello, and thank you for the tutorial :) I have a question, can I use Crusting Buttercream Creemcheese under fondant ( instead of regular buttercream). Also, what do you recommend to get strawberry flavor?

[@EdnaDelacruz]

This one will do well under fondant. Just make sure is a not a soft consistency

[@dgc5367]

Edna muchas gracias por compartir esta super receta esta riquisima ya la prepare y esta super rica, se puede usar y cubrir con fondant y no lo humedece, tus pasteles esta hermosos son todos buttercream o tambien son de fondant gracias

[@EdnaDelacruz]

Gracias!!! Me alegro te haya gustado!

[@dgc5367]

La puedo usar cubrir el pastel y luego ponerle fonda

[@mzchrisbrown88]

Hey Edna love your genuine personality and how thorough you are in the videos!!😊......out of curiosity, have you tried this recipe with the addition meringue powder?

[@mzchrisbrown88]

*of

[@EdnaDelacruz]

I haven't added the meringue since it crust well without it. But you can always add it if you want!

[@mzchrisbrown88]

+Edna De la Cruz appreciate the fast response 😉

[@EdnaDelacruz]

I try! You welcome!

[@mariacastaneda5982]

Love your tutorials!! How long is the crusting cream cheese buttercream good for? Can I make it a week in advance and refrigerate it until needed?

[@EdnaDelacruz]

Yes you can!

[@zaneblane8160]

Edna De la Cruz .....what do I do after I take it out of the fridge?

[@montserratmendez1414]

edna me encanto!!! lo que me preocupa es el calor que hace aqui en donde vivo

[@EdnaDelacruz]

Hazlo todo con high ratio y no uses la mantequilla. Anade extracto de mantequilla. Es el mas fuerte para los calores

[@AvieMare]

I would rather use Crisco than an ingredient with trans fat. I’m sure the HR shortening tastes much better in the recipe. Lol. The things that are bad for you taste the best. I can’t wait to try this. Love that you weigh ingredients. This achieves a much higher degree of accuracy. Namaste 🙏 AM

[@EdnaDelacruz]

Sadly enough I agree with you. Crisco is better health wise but high ratio makes it taste better and smoother. Tough choice. Then again sugar is not great for the body either so there's no winning here..lol

[@michelesullivan8368]

Thank you for sharing.

[@almondbrown09]

Glad I found your channel! Krazy Kool Cakes recommended you!❤❤Will this icing work great with a Red Velvet Cake? thank you

[@EdnaDelacruz]

One of the first Cake decorating channels. With the years there are so many! Glad you like it. Send my love to Krazy Kool Cakes. Yes, you can use over red velvet!

[@almondbrown09]

Edna De la Cruz Thank you very much! I'll be binge watching your videos now! LOL! I'll let you know how the cake tasted with your icing! thanks again😇

[@LizYeng]

Wowwww looks yummy. One question can the hi ratio shortening be kept covered at room temperature place?. Thanks Edna for give us sometime and share your delish recipes! I bet you have a busy schedule.

[@EdnaDelacruz]

Yes it can be kept at room temperature. (AC running) But if it's gonna be store for long periods you can freeze it too.

[@makloyh]

Finally a well made video! 🙌 How long does this last? Can i use Crisco shorning?

[@EdnaDelacruz]

You can use crisco but it might make it less smooth and more grainy. So if you feel it more grainy then you know where it's coming from.

[@cherylkirksey]

I love your videos❤️❤️❤️💋. I just wanted to tell you that you are beautiful! Thanks for sharing!!!!

[@EdnaDelacruz]

Thank you!!!!

[@brianacook5372]

Hi, love your tutorials very helpful, I haven't tried the recipe yet , However my favorite part of red velvet is the cream cheese frosting, would it be ok if I added more cream cheese for taste or should I only add cream cheese extract? because adding more cream cheese will alter consistency Thanks in Advance

[@EdnaDelacruz]

You can but just keep in mind that it will be very soft and it won't smooth as well. What I do is that I add more creamcheese extract or I put a very strong creamcheese filling inside the cake that complements the cake

[@margaretsgarner]

Edna, thanks for such a great recipe. Two questions. Can the Cream Cheese Buttercream be left out over night, I made 4 batches today will not need until tomorrow. Or should I refrigerate and bring to room temp and mix again. Second how long can a cake sit out in a Reception room.

[@EdnaDelacruz]

+Margaret Garner Yes, this one its safe to leave over night. Make sure to have AC running.

[@marsala321]

Hi Edna, I've made this buttercream many times and it's delicious! Could I add some chocolate to this? If yes, what do you recommend? Thank you :)

[@EdnaDelacruz]

Try adding 3/4 cup before you add all the sugar and see how you like it.

[@carolinazelasco8436]

Wow great! I have margarine in my country is thats ok? And this frosting is thick and stiff enough to use as grass on a cake? Thanks a lot!!

[@EdnaDelacruz]

Yes, I have used it as grass. But keep in mind that margarine is a lot softer so if you see the the buttercream is too soft, then switch to butter.

[@carolinazelasco8436]

Ok! so if I dont get shortening I should use all butter? Thanks!

[@EdnaDelacruz]

The shortening will make it a lot stronger so if you try it with just butter and is too soft even after adding more sugar, then you will know the shortening is needed.

[@carolinazelasco8436]

Thanks a lot! :)

[@stephanieramirez6208]

Hi Edna. First of I loveeeee your tutorials. Second off I'm making cupcake bouquets this weekend do you think this icing will hold up for it? And should I add more sugar to thicken it up?

[@EdnaDelacruz]

This icing holds pretty well! I have another one that is softer but this one is pretty strong

[@stephanieramirez6208]

Thank you. Also do you have a shop I can visit in Florida? I live in Florida too, and would like to try your desserts. :-)

[@EdnaDelacruz]

I don't own one. I go to my friends bakery if I need to do so.

[@stephanieramirez6208]

Oh stinker well I used some of your recipes and decorating tutorials. And it was great. I had compliments allll night. Thanks for helping me to be a better baker. I would send some pictures but the only ones I have are after the party. So the flowers aren't perfect looking. (they where messed with too much)

[@EdnaDelacruz]

Don't worry, cake skills grow with practice and time. I am glad all worked great!

[@Isa_k118]

Hola Edna de la Cruz. Hablas ingles muy bien. 😊 me encanta tu receta. Estoy buscando un buen Buttercream para un Raimbow Cake. Y la tuya me ha gustado se ve firme. Gracias. Saludos desde Alemania.

[@EdnaDelacruz]

Gracias! Si es muy firme!!!

[@Isa_k118]

Tan linda. Seguire viendo tus recetas a ver. 😚😚

[@debbieevans5512]

I need to use my grass tip . it will hold up without using the merique powder? you have great videos. thank you

[@EdnaDelacruz]

Yes, just make sure the icing is not soft. just a good strong medium consistency

[@beannyjane]

thanks great tips

[@kayadamstv6714]

The recipe looks great! Can I use a hand mixer to make it?

[@EdnaDelacruz]

Yes but be careful. Using the wrong mix paddle will bring air into it. Also it might be harder on the motor of it.

[@halyrosy592]

Glad to see this video... im doing a debut cake with creamcheese under fondant and this will be a good recipe... but i m not sure i can find high ratio here in Philippines... usualy stores here only have crisco... can i still use it??

[@EdnaDelacruz]

See if they sell Spectrum vegetable shortening. If not, you can always try Amazon

[@halyrosy592]

@@EdnaDelacruz thank you so much for your time in answering my question😊your so patient and kind😊

[@heathermorris6062]

What size cake can I frost with this recipe? Cupcakes? Thank you love your recipes! Trying this on a hummingbird cake!

[@EdnaDelacruz]

It really depends on how much icing you use when icing a cake.

[@charlenehodder1937]

How long can you keep this at room temp under fondant?

[@carolinabodden2993]

Hola Edna,me encantan tus tutoriales.puedo usar este cream cheese butter como relleno? Y preguntarte en áreas calientes,vivo en la costa norte Honduras,cuando uso dulce de leche como relleno,a los dos días el cake,se arruina,se pone,agrio.que debo usar como relleno? Estoy preocupada

[@EdnaDelacruz]

Carolina Bodden Bizcochos que tienen rellenos que usan leche o huevos no se pueden dejar fuera de la nevera. Si esa es la situacion, es mejor que uses mermeladas o pastry bags que son hechas especificamente para poder dejar fuera de la nevera por periodos mas largos. Yo hago mis bizcochos en area a con Aire acondicionado. El azucar y el calor no son muy amigos. Tampoco me gusta terminar un bizcocho con muchos dias de anticipacion. Prefiero hacerlos el dia antes.

[@chaudhari911]

Hi Edna! solamente te queria dar MIL GRACIAS por ser tan linda y compartir tu talent, conocimientos y estrategias. Que Dios te bendiga! Claudia xxxx

[@EdnaDelacruz]

Mil gracias!

[@Smrojas]

This is great! It seems easier than fondant (well to me anyway lol)

[@EdnaDelacruz]

Learning to ice a cake does have a learning curve but once you learn it, yes it's a lot easier than fondant!

[@jany.vaguirre7370]

muchas gracias por contestarme eso es lo que te ase diferente a las demás , otras nose toman el tiempo para contestar. eres encantadora.

[@peachescollins2302]

Your cream cheese recipe is perfect, can I use 1 1/2 cup of butter and 1/2 cup of shortening plus 1 cup of cream cheese if I want more frosting?

[@EdnaDelacruz]

Do half a recipe. If you change the recipe too much then you might encounter a recipe that might be too soft and not crust well.

[@peachescollins2302]

@@EdnaDelacruz Okay Thank You.

[@oliviajones3092]

Just love your tutorials, however we don't sell high ratio shortening or Crisco here in South Africa so I dont know what else to use.

[@EdnaDelacruz]

It's really hard for me to help you when I don't know the market and the quality of the products that are sold there. You might have to test products until you find one you like. If you can't find a good quality vegetable shortening, try a a fat Palm oil shortening. Here in the States they have one called Spectrum that works really well.

[@kennethmartinez9300]

Can I add color to this mix? And thank you sow much because If learn a lot from your tutorials...

[@EdnaDelacruz]

Yes you can but use gel color or liqui-gels, don't use liquid colors.

[@navarro122112]

Hi Edna How long can you store this one and the regular butter cream one? Thank you!!!

[@EdnaDelacruz]

In the fridge even over a month.

[@christinavillasana1623]

Hello, I am looking forward to trying your crusting buttercream cream cheese frosting. About how many cupcakes do you think this amount would cover?

[@EdnaDelacruz]

I can't tell you for sure since it really depends the design you are using and how much buttercream you are planning to add to them. :(

[@christinavillasana1623]

Thank you!!

[@sharleenbrown9528]

Hello, Edna. I can see that you replied all the comments below. That's very nice of you. And is it possible if I use the hand mixture?

[@EdnaDelacruz]

I do try, but sometimes I miss some!

[@EdnaDelacruz]

As far as the mixer, you might try it but it will be hard on the mixer.

[@sharleenbrown9528]

That's alright, I think they'll understand. Thank you for the tips. I'm in Malaysia, hard to find the best quality ingredients here. Anyway, your video really helps me. Cherio !

[@EdnaDelacruz]

Good luck over there!

[@apperently5532]

Hi there! Quick question, is the frosting really sweet? Could we reduce the amount of icing sugar? Will it affect the consistency? Also, roughly how much worth of frosting would the recipe serve?

[@EdnaDelacruz]

Yes, this is a sweet frosting and reducing the sugar won't help fixing that. Is meant to be sweet. I have tried doing it with Swiss and Italian buttercream but they are way too soft and this one is great for covering the cake smoothly.

[@kellymelendez6440]

Hola! Es recomendable usar esta receta para rellenar el pastel también? O es solamente para cubrirlo?

[@EdnaDelacruz]

Lo puedes usar para rellenar pero por lo regular yo hago uno con mas creamcheese para el filling.

[@bellalove6804]

Hola una pregunta puedo usarlo de filling también oh nomás por fuera del cake

[@EdnaDelacruz]

You can but if you want more cream cheese filling flavor, you can add a bit more cream cheese to it also. It will be softer though.

[@clontcl1224]

Ok off subject but Ms Cuz where did you find the cool measuring spoons. I see mine so much it would be nice to have some like that.

[@EdnaDelacruz]

They where a gift, I have 2 sets and both where given to me. I love them!

[@clontcl1224]

Aww:( let us know when you add them to your store. I'll be so there.

[@margiedelara4573]

Hi miss Edna, can I use crisco? If yes isn't the same proportion i will used or need to adjust? Thanks in advance

[@EdnaDelacruz]

Margie De Lara Yes, you can but if the taste is gritty, you know why. High ratio is of better quality and it's smoother. You would have to substitute the butter and add butter extract.

[@1TrakzM1nd]

Great tutorial! I was wondering how much a half cup of hi ratio shortening weighs on a kitchen scale? Weighing it seems much easier than using a measuring cup :))

[@EdnaDelacruz]

4 oz

[@nidiamoreno1997]

Thank you Edna, one question, does this buttercream work to pipping roses or anynother buttercream flowers?

[@EdnaDelacruz]

Yes it does!

[@dgc5367]

HOLA!!! esta muy riquisima se puede agregar color???? porque yo le agregue color azul y se me hiso toda fea como cortada no agarro y la tuve que tirar segui todo solo le agrege color en gel. algo hice mal o no se puede ???

[@EdnaDelacruz]

Si agarra color. Asegurate que el color que usaste es de buena calidad o que sea fresco. Yo lo hago todo el tiempo sin ningun problema. Que marca de olor usastes?

[@chinly87]

Hola! Saludos! Podría dejar el cream cheese buttercream tapado a temperatura ambiente por algunos días o debe estar en nevera? Pienso realizar un bizcocho el lunes pero quería adelantar el frosting y dejarlo fuera de la nevera si es que es posible. Gracias

[@EdnaDelacruz]

Yo lo pondria en la nevera y lo sacaria la noche antes. Yo lo he dejado afuera pero me aseguro que haya aire acondicionado.

[@chinly87]

@@EdnaDelacruz Muchas gracias!

[@lilibethalamo6287]

Hola Dios. te bendiga,graciass por el tutorial,no tienes tutoriales en español?

[@EdnaDelacruz]

I do but I have only a few videos at the moment! kzbin.info/door/WJRgPSHTGQbt9do7wIoymA

[@nayasgift]

thanks Edna, I read up on it, any butter with yellow in it will turn your colors, it will be the best frosting if you are not coloring it , if you are going to use colors, or want a white frosting, use only shortening with only clear flavorings including butter flavor

[@EdnaDelacruz]

+Nayasgift I use butter in my buttercream but is not just butter based, it has shortening too, and I've never had problems with that unless I use certain colors. For example, sometimes the black from wilton comes with a green base and won't give you a grey. I use instead chefmasters black or americolor. As far as violet, I had never had an issue with not getting the color with my recipe even when I use butter unless it's margarine. Margarine has a deeper yellow than real butter. The only problem I had with violets is that they go lighter when in contact with UV light.