How to Make Buttercream for Flower Making | Global Sugar Art

[@karensellers8264]

Chef Allen...You have made my day! I took a cake decorating class years ago and we all learned how to make classic buttercream, 50% butter and 50% shortening. I never could figure out why my iced cakes were melting during their respective parties. So grateful to you and your channel😉

[@MollyP23]

2 pounds powdered sugar 1/3 cup to 1/2 cup cool water (add 1/3 to start out) 2 tsp flavoring (use clear flavoring to keep icing white) 1 pound all vegetable shortening (add 1/3 to start) Mix for five minutes and test consistently. Add remaining water if necessary. Mix for additional 2 minutes. Check consistently and if no grittyness remains, add remaining shortening and mix for 3-4 mins on low speed.. Make sure to wipe sides of the mixing bowl for even mixing. Add 3 tablespoons of glycerin and mix to incorporate.

[@ushagangadeen7928]

If you don't have glycerin what substitute to use?

[@MollyP23]

@@ushagangadeen7928 I'm not sure, but I would try corn syrup if that's available to you. I tried the recipe as shown and found that it wasn't stiff enough for me. The recipe states to add the glycerin at the end, but I would add it before you add any additional water.

[@ushagangadeen7928]

@@MollyP23 thank you very much

[@ushagangadeen7928]

Corn syrup is available

[@wendydurrett7851]

Finally! The perfect icing for piping decorations! Thank you so much Chef Allen, I will be using this from now on. 😇

[@rucchiji1773]

Love the truth you told us sir. Everyone is shown buttercream with butter but you showed us the true face of buttercream

[@janieduvall7502]

You are such a fantastic instructor, I have learned so much from you, thank you.

[@GlobalSugarArtyoutube]

I am so glad to hear! Be sure to follow our Facebook and Instagram for more videos!

[@angeliquesabbatini5205]

Hi there. Just joined I am from south Africa, please help convert your pound ratio to kg or grams please. Find your video very interesting thanks so much 🤗

[@nancyanderson6404]

Mega thank yous! I'm practicing for the big wedding cake I have to make in June. Putting some roses on a Christmas cake. Thanks to you I'll be able to do it.

[@rosiehinesley1508]

Thank you for your comprehensive instruction. I have been teaching and decorating wedding cakes for 65 years. The Crisco of today is NOT the Crisco of even 15 years ago. Keep giving the names of white vegetable shortening to buy. Also I use a clear butter flavoring to make it also smell and taste like butter. The new Russian tips are great to use with children, They have success from the start. And nothing succeeds like success. They are so pleased with their "skills" and think granny is so smart. Keep on keeping on.

[@carolanneconnolly-brown6781]

I live in the UK and have used trex. I actually don't mind the taste of it, I find it quite pleasant. Love your tutorials.

[@veronnunez4557]

You always explain things so wonderfully like a melody. Love all your videos.

[@lorraineduan6853]

Chef Allen l have started making cakes etc just for the family and teaching my granddaughters 11 and 9 this recipe is fabulous thank you. Lorraine from Melbourne Australia

[@Wajiiiiiiiiiiiiiiiii]

I am so late to this. I am just getting into cake decorating and I just love love love your videos. Best instructor and best instructions on KZbin that I have seen so far.

[@nitasaigal]

THANKS CHEFF FOR THIS WONDERFUL IDEA TO PIPE FLOWERS WITH THIS CREAM

[@nitasaigal]

HI CHEFF..I TRIED THE RECIPE BUT NOPE..I CUDNT MAKE IT..THE WHOLE THING BECAME GRAINY..DID U USE COLD SHORTENING OR ROOM TEMPERATURE..IUSED ROOM TEMPERATURE..AND I AM FROM MUMBAI SO PRETTY HOT THOUGH I DID EVERYTHING IN AC ROOM IF U CUD HELP ME ...

[@vickysjamaicakitchen3616]

Thank you very much. You are an excellent teacher, very informative and timely. I enjoy your teachings. Please keep it up and thanks for sharing your gifts and talents. Stay bless.

[@joecolleenjenkins3462]

i love how you take the time to teach

[@michelewilliams9129]

I have watched about 100 videos and tried multiple buttercream’s that we’re guaranteed to pipe beautiful roses but my roses still sag. I can’t wait to try this recipe. I love your videos! Thank you for providing us with such great tutorials.

[@GlobalSugarArtyoutube]

Thank you! I recommend you watch my video on making icing roses here- www.globalsugarart.com/buttercream-basics-buttercream-rose-video-inspiration.html

[@barbiedawn4051]

OUTSTANDING..MANY TNX....LOVE YOUR TUTORIALS...YOU ARE EXCELLENT..

[@davidalexanify]

Oh wow This really helps. Thank you for taking the time to make this video !

[@kamalagangan2853]

Chef Alan I have only just started watching your videos and really enjoy them. You are such a good instructor thank you so much.

[@GlobalSugarArtyoutube]

You would use a total of one pound of shortening. Using Crisco is fine, it just makes a softer icing than Sweetex. Recipe is here- www.globalsugarart.com/buttercream-recipe-for-flowers.html

[@zs9282]

Indeed you are the best instructor I have ever come across. Thank you..

[@bettysmith3878]

Excellent video! You are certainly a gifted instructor.

[@maximianum]

That was exactly what I wanted and what I was searching for. Thank you chief Alan

[@mimosamaghanoy7811]

I like the way you demonstrate your procedure and the wisdom of doing it. More power to you Sir Allan.

[@deenaminyard3788]

Love, love, love your videos! The tips and tricks that you provide are wonderful! Best instructor on the internet!

[@sherryarnold9880]

Your classes are the best!

[@abidingonthestraightandnar5330]

Has anyone ever told you you're AWESOME! thank you for all the great videos, I'm inspiring to be just like you :)

[@GlobalSugarArtyoutube]

Awe, that you Cindy. I appreciate that wonderful comment.

[@kristiejacobs4854]

Wow! This is THE best video I’ve seen for PERFECT frosting for flowers! Thank you!!

[@Sophia-ss8pq]

did you use the criso and did it work just fine.... im thinking of making this thx

[@kristiejacobs4854]

Sophia yes, I used Crisco.

[@danerlea2094]

Thank you very much for sharing your expertise! Your tips are very helpful and it’s great that you were generous with your recipe.

[@glendavanaswegen5862]

Thanks for sharing the recipe. It's a great help!

[@tinaburgess9281]

I love your videos! you are very easy to follow and understand.

[@mimosamaghanoy7727]

I like the way you demonstrate ,explain ,present and doing the procedure.Very understandable.More power to you.

[@anndean6014]

I Dear Chef Alan, your videos are just amazing! I am learning so much! I appreciate your sharing your skills. Your tips and techniques are so helpful. I also like the fact you offer alternatives. I found your videos by accident trying to make a 3 tier cake for my sisters birthday. You saved my life. Thank you merci, danke, gracias.

[@GlobalSugarArtyoutube]

Thanks Ann and good luck in all your decorating!

[@nidiamoreno1997]

Thank you. Could input flowers on the fridge?

[@tessmarcelotadeo2284]

Wow! Now I know the technique. Thank you Chef Allan! I enrolled in Wilton decorating class in Jeddah Saudi Arabia but they have their own buttercream recipe for piping flowers and since it is hot there, the tendency is not to stay put longer . You are right, no butter but beautiful piped flowers are pleasant to the eyes! More info 🥰 my only problem is to look for a vegetable fat or lard... watching from Plaridel Bulacan Philippines

[@London_life24]

Thanks a lot sir for this amazing perfect icing.I was just looking for a stable frosting for flower,and yes here it is.God bless you 👍👍👍

[@lenoremcintoshjordan8185]

Lovely creation.

[@mabelmarrero8792]

Allan That particular frosting you just made, is the exact same frosting baker from Puerto Rico use. I watched so many Puerto Rican receipe, and they use Crisco shortening. The only thing that is unknown to me, is the extra ingredient you just used , which is the glycerin. Thanks for confirming that Puerto Rican frosting are the best piping receipe. There are tricks people can use to take the oil taste out, and still make it a very delicious frosting.

[@maryamalnasiri5838]

Thank you Chef Alan for this awesome tutorial and for the secret ingredient , I trust following your tutorials with my eyes closed .

[@marinaaquino5741]

The best cake instructor!!! Thanks for the details!!

[@hopeokoro2425]

Global Sugar Art, I am Happy to see your teaching on icing, thanks keep it on

[@tpetchinsky9708]

I watch several of your videos and share them on my face book. Thanks for doing the videos as has helped ALot as I'm a beginner for cake and cupcakes iny senior citizen community. They all love sweet things.

[@denasewell]

Many "Butter Puritans" clutch their pearls at not using butter for buttercream flowers but the butter is just not stable for professional buttercream flowers and the butter extract can fool even the most sophisticated pallet for flavor and mouth feel as well as the fact that the flowers hold up! Thanks so much for sharing your vast knowledge and experience!

[@golg892]

Great video.... thank you for showing us this technique... you are a fantastic teacher...

[@chantellvanbloemenstein]

Wow, so helpful. Great video!

[@hazewong599]

Great recipe, thanks for sharing

[@linachadnivarkar1305]

I have been looking for perfect icing that will be nice for flowers and designs, delicious too...... Thanks sir....... Nayeema.

[@yasminehayles692]

Hi Chef Alan!!! You are awesome.

[@nancyramirez1743]

Excellent video

[@mcdiebithell2825]

thank u soo mucj for this video. im going to try this soon as im going to make bday cake for my best friend

[@victoriahapeza7404]

I'm your fan here in Zambia

[@BerriesChocolates]

Hi Chef... I'm your new fan here.. I love the way you explain and thank you for sharing your recipe and different ways and techniques...

[@ifeomacheto7979]

Thanks alot. You're a very good teacher. I love ur work. They are clean

[@lorainaforrest8441]

I have learnt so much from you guys. Excellent indtructor. Thank guys

[@amypournoury9790]

What a great tutorial , recipe and instruction! I’m so looking forward to trying this! Thank you!💞

[@GlobalSugarArtyoutube]

Let us know on our facebook how it turns out! I love seeing photos!

[@amypournoury9790]

Global Sugar Art I sure will thank you!:)

[@shobhaprakash4872]

Thank you. I hope to try this soon. Wonderful clarity of narration and demonstration.

[@victoriabren3286]

You are a good tutor Sir, great job.

[@jesit341]

Thank you chef Alan...At last i found perfect buttercream recepi for my flower piping..thank you so much...God bless you.🌹

[@dolceboutique4116]

Thanks for the details, greetings from Costa Rica 🇨🇷

[@akhilnalawade5357]

Wow this is really great great idea thank you sir

[@richabhagat4205]

Thank you chef for your pro tips. 🙏

[@kimberland8910]

What a great idea for piping flowers. Thanks for sharing your words of wisdom!!

[@venikrishnan3920]

This was fantastic. I learned so much. Thank you

[@dianemisener7849]

Amazing thanks for sharing

[@criseldalayug4730]

Thank you chef for sharing

[@phoenixphoenix2225]

Thankyou for tutorial That owesome

[@SHorn-kt8fe]

Love this recipe! Thank you so much! I really don’t find the taste of it that bad. It seems to pick up the flavors of my swiss buttercream because I usually make cakes couple of days ahead of time and keep them in the refrigerator. My son , who is a chef, told me “it tastes like a bakery frosting , Mom!” I have made a couple of cakes for people at work at their request. They needed a cake for an event at their house. They love my cakes...definitely love this frosting! Can’t thank you enough for sharing this recipe. In fact I’m making some right now!

[@GlobalSugarArtyoutube]

This recipe was formulated for making flowers and advanced borders. It is not ideal for icing a cake as it contains no butter and is rather thick in consistency.

[@nancyramirez1743]

Question- Do you freeze premade flowers or can you set them aside and use them a week or so later?

[@Shaguftakakitchen-to1fn]

Excellent recipe ❤❤❤🎉🎉

[@pineapple7087]

He explained so many important questions which I had on my head about butter cream. Thank you

[@rossyamaya5423]

Maestro muchas gracias por todo Un saludo desde Honduras

[@cherylgerrior9953]

Topless baker

[@samanthasponder1280]

Thank you so much for this recipe!

[@anjusharma972]

Extremely good explain...

[@debbylev]

always a pleasure to hear from you. so clearly explained and doable. thank you!

[@julietoladapo3901]

Thank you very much for your detailed explanation. Can you. Repeat the Italian butter cream recipe. Please

[@especiallyforyou3926]

Love your recipe and video, Chef Allen! Thank you! What do you think about adding a teaspoon of butter flavoring with 1 tsp of vanilla to give it that butter taste? I live in Florida and have the worst time with my buttercream getting too warm. I am definitely trying your recipe tonight!

[@GlobalSugarArtyoutube]

The recipe is not formulated to ice an entire cake due to all the shortening in it. However, if you want to flavor it, please do. Just add a little extra powdered sugar so that it does not thin the icing. This recipe was formulated to firm for making flowers.

[@manelgamaeathige5102]

Thanks for teaching.

[@zen7412]

Tried it yesterday and omit the butter. thanks chef, in a short span of time, I learned a lot on your video ❤❤❤

[@denesestanley3966]

Thank you so much ❤️❤️❤️

[@ayethmiguel]

This is really amazing chef it will help a lot for begginer like me. So thankful i found this.

[@elizabethvallely4044]

WOW! The flowers look Beautiful! Thank you for Sharing and for the great tips love your videos!!! Liz.

[@uranusTaartSalon]

Thank you very much for teaching a very good and important thing for decorating a cake. I was struggling a long time. Now I can decorate a cake without failure. I will let you know when your advice for decorating a cake is a success.

[@sirenaluna9056]

Great video👍

[@alljinny5187]

Worked great for piping my flowers...thanks!

[@zaininhmz3563]

how about the taste of the butter cream ?

[@lupitarodriguez3659]

Thank you very much. God Bless. From Houston Texas.

[@mikemuller2617]

Reminds me of the technique videos you were doing 3 years ago. Thank you.

[@kathydelucia123]

great video. Thank you.

[@nickylnr]

I live in the tropics..thanks for this

[@Malikidingo1]

Thank you so much Chef Alan. I really love watching your videos, they are so easy to follow.

[@deanatriemer324]

Sarah Mayers i

[@GlobalSugarArtyoutube]

Thank you! I enjoy doing them for everyone to watch!

[@cratie8827]

Seems a good receipe, n as you said...i also dought how it tasts

[@masaystvchannel6167]

thanks for sharing you knowledge chef i super love it! im going to try it soon...

[@martalaporte4878]

Thank you Chef Alan!

[@skintkatz1344]

You gave me a new add in to try (glycerin). And ... Not to dispute an expert, but I make them with the butter and add some of the high ratio because we were tired of the greasy coating with the Crisco and I have had them out in hot, southern summer (90+°) with no problems. The thing that I do though, is to make them a day ahead and let them lightly crust over. I've made with cream cheese, butter, both mixed together, and with Hi Ratio added to either or all. I also use milk or cream, but water lets them crust a little better. The only time I had any issues was with a heat index of about 105° in a black pickup with no air.. They did limp a little then, but some were pretty fresh frosted. I did love to see that additional "wrap" on the first of your rose since mine tend to lean no matter what I do.. I almost turn contortionist trying to get them to stand up! =D Thanks!!

[@GlobalSugarArtyoutube]

Thank you for the suggestions. The reason I avoid butter is that for people with hot hands, it softens too fast in the piping bag. Also, most people do not have access to high ratio shortening. Crisco and butter really do not make a firm enough icing to hold up on tall or intricate flowers.

[@skintkatz1344]

They just order from YOU like I did!! ;D And I do tend to pop back in the fridge at intervals, hot hands and arthritis.

[@maamay4702]

this is marvelous thank

[@CABAllitos2424]

Muy buen artículo

[@Flyhome2135]

Thanks for the tips, game changer for sure! 👍

[@王愛玲-v7r]

So beautiful, I will try soon, I love all your video, thank you chef Alan. 🎂🌹🌹🌹

[@regiedunmore7454]

Thank you very much of this tutorial video, been long time i want to know how to make flowering on cakes not melt, thank very much, i will try this soon

[@jakirhossen4879]

Chef Alan... What's up.. I am a great fan of your works... Sir please please can you share Korean butter cream.... Please please please sir

[@catherineshanangombe406]

Nice video thanks

[@davidzhuang9148]

Hello chef , im from Indonesia! In Indonesia the weather always very hot, and i was searching for a perfect buttercream for suit buttercream flowers or for deco and i think i found a right place now :) because my swiss buttercream wont last long for 1 hour its only good for coating but not for deco . All of the buttercream requires butter and its not work so well i always very frustrating everytime want to decorate/coating a cake. But now think this is my top decoration buttercream recipe! I totally agree what you said because original buttercream isn’t actually goes really well with hot kitchen . Thank you chef!

[@GlobalSugarArtyoutube]

David, you might try omitting the glycerin in this recipe for very hot and humid climates. It actually causes the icing to draw in moisture and that might not be what you want in your climate

[@krabby_patie219]

Have you tried condensed milk buttercream. I also live in hot and humid. Works well for me

[@stevemason6699]

Great 🙏🥰🌹

[@mummyfurqan]

Awesome

[@tshocolatshy]

Big like for you Thank you for your tips And the recipe

[@urhotnessbeau]

nice this is the recipe im looking for