Everything You Need to Know About Buttercream | Happy Baking with Erin Jeanne McDowell

[@DaisyBeauty07]

I have been dying for a video with this information all in one place. But to also have the info coming from one of my favorite bakers, now that’s amazing! Thank you, Erin!

[@erin-jeanne-mcdowell]

I’m so glad you love this video as much as I loved making it!!! ❤❤❤❤

[@gabrielladelacroix2179]

ERIN IS THE BESTEST!!!!

[@rumbleinthekitchen_Amy]

I would LOVE an entire episode on dying foods/ food coloring!

[@rumbleinthekitchen_Amy]

@thesugarart maybe you should sponsor!

[@MikanTime]

me too!!

[@cardnutzaussie]

Yes that would be great Erin! Liquid, gel and powder types please and which is best for what!

[@StephanieMcCamon]

Erin is an amazing teacher. I've been watching her for a long while now and no one has ever been able to guide me without overwhelming me. She's real, and shows her mistakes as well as mistakes that can happen and how to fix. She's funny, sweet, and lovable. 😊❤

[@erin-jeanne-mcdowell]

Thank you 🥹🥲🥰

[@StephanieMcCamon]

@@erin-jeanne-mcdowell you're very welcome. You've earned it.

[@lisaanderson135]

She is the reason I’m a baker! I caught an episode of Bake it Up a Notch on Food52 and it (re) sparked my love of baking and took it to a whole new level!!! I have all of her books and she taught me how to make pie dough and laminated dough like a pro! Thanks for the laughter, tips, advice, knowledge and encouragement! Thank you, thank you, thank you! Btw, I’m so loving the new kitchen and hysterical vibes ( ie. Parody of one of our treasured 80’s tv shows) Thanks Again!

[@erin-jeanne-mcdowell]

This makes my day! I’m so glad I could help you on your baking journey! ❤️💛🧡 thanks for sharing this with me 🥰

[@michelebostwick3242]

YES...do an episode on food coloring! That would be great.

[@StephanieMcCamon]

Yes please on food coloring vlog. 😊❤

[@ciegosordomudo]

Ermine is such an underrated buttercream. I know older generations are generally familiar with it, but I’ve come to really appreciate as a ‘youngster’. It’s a lot easier to make than it seems, not to mention stupidly versatile. I used it on my father’s red velvet bday cake and even added a tad bit of softened cream cheese for that little tang. And yes to the food coloring episode!

[@erin-jeanne-mcdowell]

Totally agree!!! It is under appreciated!!! ❤

[@_FearNoEvil]

The butter on hand bit killed me. I love how you’re incorporating more comedy into your videos. Please keep it coming. And as always great baking instruction chef!

[@erin-jeanne-mcdowell]

This means a lot to me because I’m really enjoying the opportunity to be more MYSELF on this channel 🥰 thank you for these kind words 🫶

[@Amy-tl2xe]

Erin, my granddaughter and I decided that in a perfect world, everyone could have you as their next door neighbor, and we could eat all this stuff we wanted and it would not be bad for us. I can imagine such a beautiful world!

[@erin-jeanne-mcdowell]

Yes, I dream of just having a little cart in front of my house where I share extra baked goods every day! What a dream!

[@doctajastrologyandmetaphysics]

I’m so glad you have your own channel Erin! Whether it was a mutual decision or not to leave Food 52, I had missed seeing you along with a lot of the other O.G. Food 52 resident chefs. Let’s just say, I noticed early on the very different direction the channel was going not too long after your last video was posted. With that said, I am no longer subscribed to Food 52 but will be subscribing to your channel. 😊

[@erin-jeanne-mcdowell]

Thanks so much for joining this sweet community of Happy Bakers!!! ❤❤❤ so glad you’re here 🥰

[@catherinefreure7083]

I just love Erin and how she does her thing 😂

[@erin-jeanne-mcdowell]

🥰🫶🥰

[@KrishnaWashburn]

YES Erin, we DO want a video on food coloring!!!

[@HolisticWitchofMd]

I have had some train wreck, icing experiments in my kitchen, and this video has cleared up a lot of the questions I had on why.. Thank you for such a comprehensive list of icings in such a manageable timeframe.

[@carolinewright4818]

You have such a sweet lovable personality- please never change❣️

[@judithbyerly7745]

Love all your videos. They are always the best. You pack them full of terrific information. Many thanks.

[@audreylemond2947]

I learned SO MUCH! Thank you. So many types of buttercream that I'd never heard of. I will definitely be trying these recipes!!🤯

[@JMnunya]

Definitely an episode dedicated to food colouring! Please!! 😊 And maybe flavourings/essences?

[@sandraperez2389]

OOohhh yYes! Emulsion/Essence Too Please!

[@bkm2797]

Natural born teacher, you are excellent at this! Thank you, and Happy New Year Erin!🎉💕👍

[@bettebrazier5696]

Yes to a food colouring episode! 🎉🎉

[@HazelSmith-y4l]

I absolutely think you're amazing. I have all of your cookbooks and have read each one cover to cover, they're awesome. I love the way you take your time and explain everything with step by step instructions including mistakes!!!! Thank you for everything you do and I can't wait for your next cookbook. Loved this episode ❤❤❤❤

[@krystawhitmore9881]

Any baking video is just so welcome ❤ you’re a gem!!!!

[@charlenevojtilla7294]

This is one of the best and comprehensive frosting videos I've seen and I've been watching plenty lately. Erin is the best teacher! In addition to the recipes, it would be helpful to have a chart showing each of the buttercreams down the left side and the various uses (filling, piping, etc.) across the top and then checkmarks in each box for what each frosting is best for. I know that info is presented in the video, but that would be a nice summary instead of having find it each time. I found an ermine frosting recipe in my mother's 50+ year old banana cake recipe, which I've always loved for its wonderfully creamy, soft frosting. It wasn't called that, but as I learned about ermine frosting, I realized it was the same. So yummy! I would also love an episode about food color and dying your buttercream.

[@iHEARTr0wing]

I just received an email from Erin linking to this video and what perfect timing!! Just an hour ago I baked a vanilla cake and I was still undecided about the frosting situation. I'm going to try the ermine buttercream!! Looks fun and a bit different!

[@guanacom977]

The courage to face my fear of buttercream has been sparked. Broken and gritty pretty much sum up my buttercream dreams. My go to's have been whipped cream, icings and (clutch the pearls) picking up Duncan and Betty for a quick fix. Thanks so much for covering all the buttercream bases, including the fails and how to correct them. 😊

[@erin-jeanne-mcdowell]

I’m so glad!!! Can’t wait to see what you whip up! ❤❤❤ happy baking!

[@kimsnow3752]

Really loved this episode and all the great tips. Keep the videos coming, they are so helpful and inspiring to us home bakers!

[@macaoron]

FRAAAAANCE!! 🤣🤣 I was introduced to cream cheese ermine buttercream a while ago and it has significantly changed my life! Everyone around me can’t stop raving about it whenever I make it. Can’t wait to try out the other methods as well! 😇

[@erin-jeanne-mcdowell]

Yes!!! Ermine is so flexible and versatile, I love a cream cheese version of it as well!!!! Thanks for sharing this with me! ❤❤❤

[@snickerspayne4929]

Love, love, love this episode, Erin. Thank you, thank you, thank you for the time invested in this wonderful video. I’ve learned so much and really appreciate your expertise and knowledge, and your comedic wittiness. You are very talented and so very special. 😊

[@ryanperry6855]

Thank you so much for this video! It's the most thorough I've seen on this topic. I also love that you included Korean buttercream, I've never heard of it but I can't wait to try it for buttercream flowers! Also PLEASE do an episode on all things food colouring that would be fantastic 🤩

[@erin-jeanne-mcdowell]

So glad you enjoyed it! Happy baking!!! ❤❤❤

[@Paperista]

OMG, so going to use this, just like the pie crust video (flattening the butter with your palm heel was eye opening). YES, pretty please for the food color. I get sugar cookie duty every Christmas and have become comfortable with the whole piping royal icing schtick but get confused about when to use white food coloring and could really use a whole education about colors and paste vs gel vs powdered, etc. Thank you so much, going to try all these buttercream recipes/techniques!

[@Paperista]

Hubby just came by and said to say "thanks" for him. He adores pie (and cake).

[@Minnie24723]

Yes to. A food coloring episode!

[@Alejaros]

I have seen your other buttercream video so so many times, this one is so cool in the shorter format! Please please do a food coloring episode!! ❤❤❤❤

[@LS-zy7fz]

❤ you are the best teacher. Erin ❤ learn a lot from you thank you very much

[@RosieIfYouKnowMe]

Perfect timing! I have to make s birthday cake for my sons 17th tomorrow but didn't want to go with American buttercream or something in a can. Russian sounds perfect!

[@Jenniferfederighi]

This was so incredibly helpful! So many types of deliciousness! You crack me up and I truly laughed out loud at times. I appreciate your humor and awesome tips! Keep 'em coming! Also, yup, I'd love a food coloring 101. My life changed as I moved toward Americolor but there is so much to learn!

[@mayashah7945]

Thank you so much Earin❤

[@Alexie24Alexie]

Education, laughs, and interesting. The best as usual

[@TheCurlywon]

Yes please do a video on coloring!

[@katiet8909]

I would love a food coloring episode, especially natural coloring options!

[@ReclinedPhysicist]

I watched Julia Child make French buttercream frosting damn near 50 years ago. I'm archiving this so I can come to it next time I want to make some frosting. It'll be good to try something different. Lol

[@erin-jeanne-mcdowell]

It’s so delicious!!!! I think you’ll love it!

[@Nicolas88814]

Thank you so very much for taking the time to not only explain but show them all. 🙏

[@erin-jeanne-mcdowell]

You got it! Truly my pleasure ❤

[@cljonesmts]

Food colouring episode: yes, please! :)

[@holimoli2023]

Awesome show! Thanks for all the info!!

[@swc2019]

Thank you so much for making this video! I so enjoy your instructions, they are so clear and thorough!

[@sanskritijain5248]

Loved the video as always Erin.. so detailed amd generous ❤ pl help me with the temperature of ermine frosting after a cake is frosted with it...what should be the temperature for it to not melt while transporting?

[@erin-jeanne-mcdowell]

So glad you enjoyed it! As long as you chill the cake well before transporting, it should stay fairly firm for you. That’s good guidance for any type of buttercream. If I I have a longer travel time, I sometimes freeze the whole cake for a bit before travel just to make sure it’s nice and firm! ❤

[@sanskritijain5248]

@@erin-jeanne-mcdowellthanks erin for such great advice ..two more doubts please .... will freezing the cake work well in indian summers? The texture of the cake inside the buttercream won't change after thawing at room temp? Love your videos waiting for the next one❤❤

[@anniemcguire2359]

Oh my goodness, you are absolutely adorable. Thank you so much for this episode, it's saved to my special folder. This time you got me, and I subscribed!

[@erin-jeanne-mcdowell]

Thanks so much! Welcome to this sweet community of #happybakers ❤

[@wendyschnitzer3231]

Thanks soooo much for this episode!!❤ I’m definitely interested in an episode on food coloring 😅.

[@Romi_Zii]

Fabulous episode Erin! I love yolk only French buttercream especially when filling macarons as there are no random leftover eggs. Adding vanilla, cocoa or any assertive flavour to French buttercream is a match made in heaven. After macronage, ermine buttercream is my kryptonite. 😂 Now need to try German and Korean buttercream. Also, am horribly impatient and regularly don’t beat the butter enough! 😂 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎

[@PaulaWilson-x5h]

Really enjoyed this Erin! I've never liked buttercream....too sweet for me. But now I'm excited to try one of the others!

[@erin-jeanne-mcdowell]

Yes! I hope you can find the right one for your tastes!!! ❤

[@GoBoldWithButter]

Making our buttercream dreams come true! Everything really is better with butter. 😍

[@erin-jeanne-mcdowell]

It truly is 🧈💛🧈 and this episode wouldn’t be possible without it! 🥰

[@Carstley63]

Yes please!! To the food colouring tutorial!

[@betsywahl1]

Yes, do an episode on coloring buttercream frosting please!

[@hayzelbrathwaite2550]

Great episode! Separate episode on colouring please!!!!!!!!!!!!

[@PantherGuardian]

Yes please on a colouring episode! I would love to use them more in my decorating, but I'm never sure how to do it. Any tips you could give would be amazing!

[@PantherGuardian]

*food colouring

[@ikwento9405]

Such a great Teacher!❤️ new subscriber here☺️ Thank you for eveything you do💐

[@erin-jeanne-mcdowell]

Thanks for joining this sweet community of #happybakers 😊❤

[@amyspeers8012]

Hello from FRAANCE! I love your explanations of the buttercreams. I’m American and love to bake. I always made American buttercream but I’m not happy with it in France-too sweet. I find the meringue based ones a little fiddly for me. I look forward to trying other ones for my French neighbors and friends!

[@mdh318]

YES, please do a whole video on food coloring. And please talk about natural versions like beet powder and pulverized freeze-dried fruit.

[@karenxcakes]

So excited for this video even though I'm not a fan of butter cream! I usually opt for a more whipped cream, whipped ganache, or cream cheese type frosting for my cakes. I LOVE butter but I think having storebought cakes has turned me off of butter cream, it seems overly sweet and almost a little greasy. What butter creams or other frostings would you reccommend for people who are not fans of butter cream?

[@erin-jeanne-mcdowell]

Stabilized whipped cream is a good one! Whipped ganache is another favorite of mine. It's a medium consistency ganache that you whip once it's cooled. It can be adjusted to use with any kind of chocolate (including white chocolate, which makes a nice vanilla-y frosting). ❤ I'll try to add some more frostings onto the docket for future episodes!

[@danajensen2935]

Yes, please do an episode on food coloring!

[@FatNebraskaMom]

If I even thought about picking up a container of margarine my grandmother would cross the great divide just to haunt me. Ine time I bought a tiny container of Crisco to use for my auto tires and I swear I heard her in my ear. BUTTER FOREVER!

[@janins.3349]

Who knew? So many buttercreams. Thank you.

[@annesavastano7576]

Yes to food coloring!

[@SusanAllard-gg6wy]

Yes, please, a video on food coloring!

[@patriciahamer419]

Have I told you I love you lately???…well I surely do!!!this video is the best butter cream icing class one will ever need…your the best girlfriend…thank you so much ❤️✌️😊

[@Lisa-yt8gv]

Hello, Erin, thank you so much for all of the help you give. I love watching and learning from you. I want to attempt the Russian Buttercream tomorrow. Could you tell me what number in the Kitchen Aid mixer is "High"? Would that be 10, and therefore should I cream the butter on setting 10 for 8 minutes before adding the sweetened condensed milk? Can I use the paddle attachment or do I need to use the whisk attachment? Thanks so much!

[@DeeEll86442]

I will actually add melted white chocolate and a little gelatin to stabilize whipped cream frosting. The chocolate not only stabilizes the whipped cream but it also sweetens it perfectly without being overly sweet.

[@KarrieLykins]

I would LOVE to see a video on coloring!!!

[@sandrak.7279]

Yes, please do an episode on food coloring! 🍥🎂🍰

[@Mbgx16]

Hi Erin, this is a fantastic resource for buttercreams, thank you so much! Appreciate what you do in giving home bakers some great recipes and techniques! Quick question: do you have any tips in case someone wanted to incorporate something extra for flavor to these? For example, stuff like peanut butter, caramel sauce, or even some black cocoa?

[@erin-jeanne-mcdowell]

Usually, I add ingredients at the end as I discussed with the chocolate! Remember that liquid ingredients can alter the ratio in larger quantities, so add gradually. Drier ingredients are a little easier to incorporate easily!!! You can also flavor ermine and German buttercream fairly easily by infusing the dairy base with ingredients like cocoa, tea, or coffee. ❤

[@Mbgx16]

​@@erin-jeanne-mcdowellGot it, thanks so much!

[@EricEskew]

Yes food coloring

[@paulrichards8323]

Thank you!!!

[@kalyns7198]

Would LOVE a video on food coloring!

[@sharonemrick730]

Food coloring. Yes please!

[@lionlikelauren]

Yes - video on food coloring!

[@lexisotelo8010]

This is so helpful. I think I will ditch my American Buttercream plans for my daughter's birthday cupcakes and go with trying Russian buttercream

[@G.L.McCarthy-vr1oe]

Only vid I can 100% agree w/ the ad. Butter is it for baking!

[@erin-jeanne-mcdowell]

❤🧈❤

[@alexandrawalker3583]

Erin, I love your videos and personality rocks! Where can i find your recipes?

[@emkn1479]

Could NOT have a more fitting sponsor 😂

[@erin-jeanne-mcdowell]

Truly one of the best emails of the whole year! 💛🧈💛🧈💛

[@Lisa25219]

Great0 video! You have a very professional channel and I predict you will grow quite large😄

[@erin-jeanne-mcdowell]

Thanks, Lisa - TELL YOUR FRIENDS 😜

[@angbeebee1]

Erin always make me laugh! 😂

[@erin-jeanne-mcdowell]

😁😁😁

[@sfskygoddess]

#happybaking This was a fantastic, informative video, THANK YOU ERIN!!

[@lindagarcia8297]

Loved this video! Please do a video on food coloring…that would be great. Are these frosting recipes in any of your books?

[@erin-jeanne-mcdowell]

There are a few frosting recipes in The Fearless Baker - but all 8 of these frostings are available on my website (and linked in the video description on this vid)! ❤

[@lindagarcia8297]

@@erin-jeanne-mcdowell perfect! Will definitely be visiting the website, thank you!

[@patriciabrown6408]

Would love to see an episode on food dying buttercreams, cakes etc.

[@jenniferhermanson8969]

Don’t you hate it when you get on KZbin to look up a specific thing but you are immediately distracted by, I don’t know, buttercream videos or whatever? Cuz now I have no idea what I was going to look up. Guess I just watch a few more or these lol

[@emilywiezorek7306]

Love the vid! I feel like I struggle with buttercreams. I don’t like too sweet AND don’t like a too butter forward flavor. What do you recommend?

[@erin-jeanne-mcdowell]

I think you'd like Russian, Ermine, and maybe even German - but you might also like something like stabilized whipped cream or whipped ganache! Someone else asked a similar question, and it might be fun to try to do an episode on those soon! Adding it to the docket! ❤

[@lsb9933]

Hello erin.. i have been following when you were posted on food52. Well explained 👏 👌 👍. Can you please consider posting some eggless recipes as well

[@debrathornley2974]

Thanks, Erin! My nephew likes fresh fruit on his cake, but our small family doesn't eat the cake quickly. (It takes a few days) What frosting do you recommend that will hold up to this abuse?

[@erin-jeanne-mcdowell]

The firmer the frosting, the better it will hold up - so my gut instinct is American or Ermine would probably do best/not get watered down. That said, are you talking about decorating the cake with fruit? After serving, you could also gently remove fruit on the exterior, and put it in a bowl next to the cake in the fridge to add back as you slice and eat leftovers! This would prevent any icing from becoming sort of watery/sticky on the exterior!!!

[@debrathornley2974]

@@erin-jeanne-mcdowell Thanks for your quick response! I will try that. I will completely cover the top with fruit. No one else will take the time to add it back carefully. I guess they could just spoon it on. I'll check with them to see if that's what they want to do. Thanks for the suggestions.

[@hazelv90]

Oh I loved this episode! The one thing I wish was included is how they react to being refrigerated after being applied to a cake. For example, I find American buttercream can form a thin crush but stays pretty pliable on a refrigerated cake, but I find Swiss meringue buttercream stops being soft and fluffy and turns into firm butter consistency which is so sad. For a caked covered in smb I usually let it come to room temp before serving, but I’m still not a huge fan of the consistency.

[@erin-jeanne-mcdowell]

I hear you there! That’s a great point, though that’s also a difference that can be difficult to tell visually, you just know it when you taste it! Meringue based buttercreams + French buttercream will lose some of their fluffiness with time: refrigerated or no. The aeration you’ve manually added will only last so long, especially once it’s laden with more fat (butter). But bringing it to room temp is exactly my preferred advice: any buttercream will be best enjoyed at room temp (though admittedly…i sort of love cold American buttercream).

[@Dancer5617]

This is amazing! Also I want to like Swiss meringue buttercream. It pipes SO beautifully, but I’m finding it to be too greasy to eat like I’m eating straight up a stick of butter. Is that how it’s supposed to feel? Or am I doing something wrong? Ermine has the flavor I want but I find it harder to smooth the bubbles out when covering a cake

[@erin-jeanne-mcdowell]

The whipped texture of meringue buttercreams can make them taste like whipped butter, even though the ratio of butter is similar in almost all of these frostings. For the ermine buttercream, be sure to try the tricks I talk about in this episode: switch to the paddle attachment at the end of mixing to knock out large air bubbles, and warm the buttercream slightly to soften it to help make it smoother and softer overall! ❤

[@jessicawilson8059]

Food coloring FYI episode PLEASE 🥰

[@marypearlman]

Erin, do you let your thermometer rest on the bottom of the pan? I thought that was wrong!

[@erin-jeanne-mcdowell]

With this style of probe thermometer and this quantity of sugar syrup being cooked, I do let it rest inside. As it gets closer to the cooking temperature, I might lift it out slightly and tilt the pan to make sure my temperature reading is accurate - but a good amount of the probe needs to be submerged to get an accurate reading in this case! A great solution I've demoed before is to use a metal binder clip on the side of the pot - clip it to the pot, and then thread the probe through the metal "handles" of the clip, it can sort of keep it suspended "just right" as long as the liquid you're measuring is deep enough! ❤

[@dianekellock6165]

What a wonderful lady

[@angelikaince4344]

İ just added lemon curd into my ermine buttercream and added even some powder for stability but it looked To liquid, i did put it into the fridge that it maybe gets its shape back😢, if not i will have a problem

[@erin-jeanne-mcdowell]

So sorry this happened to you! Since lemon curd is almost pure fat, my guess is you added too much and it altered the ratio a bit. It may be salvageable with some chilling + more whipping, but I’d recommend an alternative when you want to use lemon curd. Use your buttercream to pipe a ring around the outer edge of each cake layer as a frosting “retaining wall”, then fill the cake with lemon curd in the center. I also have a lemon curd buttercream recipe in my first book, the fearless baker, but I had to alter and adjust the ratio to accommodate the curd! 💛

[@gabrieltrantham2085]

My favorite is Russian buttercream

[@StarGazer2190]

Coloring episode please!

[@FatNebraskaMom]

Hey if you're going to do a food dye video make sure to sternly highlight not to use water based colors with chocolate.

[@helenrasmussen3157]

I wait till our market has butter on sale at $2.99 box. I then stock up.!,,

[@angelaramirez5316]

Food coloring please

[@smileygirl6457]

❤😊

[@aretizotou2765]

My russian buttercream is so soupy. Dont know what to do... i tried fridge, adding confectioners sugar and putting a little in the micro. Such a waste to throw it. :-(

[@erin-jeanne-mcdowell]

So sorry this happened! The main way this can happen with Russian buttercream is not whipping the butter enough first. It needs to be seriously whipped - I do it on high for up to 8 minutes. If you don’t whip enough air in, you’re adding liquid sweetened condensed milk to a soft base, and it can definitely get runny! I think my recommendation to try to save it would be to strain it (which will be annoying and try to whip just the solid portion until it comes together and is visibly lightened in color, then try slowly adding the strained liquid back in. I haven’t had this happen when I make Russian buttercream, but it’s usually pretty cooperative!!! Hope this helps ❤❤❤❤

[@aretizotou2765]

@erin-jeanne-mcdowell thank you so much for helping! I whipped 100 gr of vegetable fat butter and slowly poured in the runny mix. I used 300gr in total of that vegetable butter and made 3 beautiful batches of buttercream :-) I'm so happy! Looking forward to meeting you maybe in a workshop in Athens ? :-)

[@AJDCortese]

Buttercream . . . the only time something Italian will be referred to as more stable and easy to work with over something Swiss.