Useful Buttercream compilation (French, German, Italian, Swiss)

[@noblesetsentimentales]

Best buttercream video demonstration on KZbin. I can't stop watching.

[@mrs.tweezers7546]

I could watch people make buttercream/decorate cakes for HOURS. Great video, thanks!

[@lorettanortem9496]

French buttercream - 00:03 German Buttercream - 3:08 Italian Buttercream - 8:29 Swiss Buttercream - 10:26

[@xolio1993]

thank u so much!

[@pallabimaitralifestyle3489]

At which step they add the sugar syrup in Italian buttercream??

[@swarnalatha7309]

Excellent compilation of butter creams. This is the one what I searching for long. Thank u Joconde. Keep going

[@chaebongb]

베이킹 시작해서 취미로도 몇년하고 창업반에서도 배우고 가게운영도 해봤는데 유튜브 조꽁드님께 제일 많이 배우고 꿀팁 얻어가는것 같아요 직장인으로 일하다 하루종일 서서 일하는 고된일이 쉽지 않아 다시 홈베이킹으로 돌아갑니다만 앞으로도 더 열심히 배우고 재밌게 베이킹생활 할게요 항상 고맙습니다

[@SamSam-xr8gu]

شكرا جزيلا لك على الكريمات الحلوانية الاربعة تعلمت منك الكثير بارك الله لك في صحتك و عمرك .انا ممتنة لك كثيرا تحياتي الخالصة.

[@maimonahnooh9398]

اول كريمه كم كان مقدار الزبده ماعرفت ممكن احد يوصل المعلومه مشكورين

[@lebkha]

Italian buttercream is my favourite since it is light, airy, no eggy taste in it, pale, robust and suitable for all kind of stuffing, decoration and coating also can be used for cupcake frosting.

[@LB-pm6sj]

Have you tried Swiss buttercream? If so would you say the taste is similar? I’ve been wanting to try Italian buttercream as apparently it doesn’t taste as buttery, which I hate, and also the texture is meant to be better.

[@lebkha]

@@LB-pm6sj Swiss one is more buttery in my opinion

[@LB-pm6sj]

@@lebkha ahhh okay I’ll definitely try making Italian then thank you!

[@agacob2716]

But base on my experience. Italian is more easier and become my expertise. But compare to swiss, swiss is more easier to make and more whiter than the italian. But still I prefer italian even the color is kinda light yelowish, I got used to it😁😅

[@cathyngo8769]

Swiss meringue buttercream is definitely the best for me!

[@debjudisch5548]

I realize that the way you bake/cook for your tutorials is probably staged for filming, but I have to tell you...watching you work is SO calming and enjoyable! If I wasn't so interested in what you are doing, I would sit back and take a little nap. You do a great job...

[@jupiterblizzard]

I wish I could live in Korea, just for taking classes from you. You're the best. Thank you for every video you've made. I try to watch at least two-three videos every day. I've already learnt a lot, more than what I've learnt in school. Thank you so much!

[@marypaoletti69]

What a beautiful and majestic way of teaching Chef ⭐️⭐️⭐️⭐️⭐️ thank you ever so much💕

[@esmeraldaespinozavictoria6569]

Amo tu forma de hornear y decorar tus pasteles gracias por poner las letras de la traducción al español

[@foodoom7496]

Unboxing butter awesome. Presentation and preparation are wonderful. The recipe looks so delicious. Yummy definitely going to try this wonderful recipes stay safe stay blessed Thanks for sharing

[@sylvieassaban6121]

Bravo heureusement q c sous titre en français. Bravo j’adore votre façon de faire précis et minutieux. Je vs remercie.

[@Jocondesbaking]

Merci beaucoup. et je suis heureux d'apprendre que vous l'aimez.😁❤️

[@maryotesanya9163]

One of the best if not the best compilation on buttercream. God bless you for doing this on KZbin ❤️❤️❤️

[@AnimelsNetwork]

Hello I am from Russia. I love to watch your cooking. Your videos are very interesting and informative. Especially the background music, I love it. ❣❣❣❣❣ Thank you very much for the video 😇

[@fait4129]

Super merci ça fait longtemps que je cherche une recette pour la crème pour mes gâteaux mille merci😍

[@bernahnahmamab8552]

What pretty cakes! Thanks for sharing the clip, I was just looking for frosting recipes and chance upon yours, I dont need to look any further. Great job!

[@thomaso7565]

I think this video is so much better then many other baking videos. Almost all other baking videos have enoying music playing in the background.

[@rosefernandez9960]

Wow! I can’t thank you enough for this video! I have been searching all over KZbin for a video that shows how to make French, Italian and Swiss buttercream in the same video with no success! Until now, with your video! Except you went one step further and included German buttercream too!! That’s one I didn’t know about! But then again, I have seen something similar for frosting Red Velvet cakes, called Ermine frosting, also called Flour buttercream. So I wonder if they got the idea from the German buttercream? Lol! Anyway, thanks again!!

[@leprechaunsmile]

I intersted for german buttercream, but want to develop to make blueberry flavour.. Do you have any idea?

[@hananechannel8158]

Whitch creme you use for decoration cap cake flower ?

[@МельниковаТамара-ь7щ]

БРАВО ! Это как раз то , что я ищу . В моей семье никто не любит белковый крем , ваш рецепт просто идеальный ! Спасибо !

[@MissRaex]

Thank you so much for this video! As a baker myself, I have been struggling to find the perfect frosting to use as my frosting base. I love how simple you made it look! I would like to try the German Buttercream, seeing as I've made pastry creams for a long time now. I want to use more than just the simple vanilla or chocolate Buttercream frostings. It's time for a change. Thank you so much!

[@Foreversinging5]

🌸🍰Wow fantastic buttercream recipes!! Such a detailed and wonderful presentation too!! Happy Sweet November everyone!!🍰🌸

[@nikkilovesrocks]

I actually had to hunt this video down! I had seen it when she first uploaded & then KZbin took all my Korean baking subs off my sub list. I don't understand why, but I'm so happy I found it! The German Buttercream is the one I am making! 🇩🇪 🧁🌺

[@Foreversinging5]

@@nikkilovesrocks So glad you found it! Yes, sometimes KZbin glitches or goes through updates, etc. Wow I am certain your German Buttercream turned out delightful!! Have a safe wonderful weekend, going to check now if you upload videos! :D

[@nyidonnn45]

this is just the kind of video i was looking for! one that shows all kinds of buttercream so I can see which works best for me. Thank You! Love your Channel

[@prasanthpazhani3239]

The following

[@estervinagerik7292]

👍

[@haraaaaaaaaaajdusbkdk8053]

Too

[@victoritastefan7005]

Vă mulțumesc pentru rețete 👍👍👍👍😘😘😘😘l Cu unt puțin sărat merge ?

[@najathasan9168]

٠

[@1234eera]

Whats that amazing cake,amazing decoration thanks for sharing your video .🌹

[@makkachin9614]

thank you...love from Germany I love recreating your recipes💕🌼

[@chrisdc6369]

Bonjour, un grand merci pour toutes vos astuces et votre partage. Bonne continuation👍😉❤️🌸

[@yuqianzhang4683]

Thank you so much for the video! Now I know how to use the egg yolks left from making Italian buttercream😄

[@noorlhayat4999]

J'aime vous vidéo et merci beaucoup pour vos recette que vous partagez nous

[@김나나-j5e]

Thank you very much for making this video, I'm learning a lot here when I'm about to try baking cakes

[@M.C.P.]

All my respect for this video! Great technique and passion... congrats from Italy! 🇮🇹❤🇰🇷

[@marilialima6540]

I just made the german buttercream and its just heavenly amazing! It's extremely soft and delicate, when you taste it, it spreads in your mouth like a cloud because of its airyness. I won't buy chantilly for icing my cakes anymore. This will do a great job!! Ps.: I didn't had the vanilla beans, but I used vanilla extract and it was still as good! Also I didn't used that many butter because I don't like the buttery texture. I used 250g.

[@lluviarivera554]

Make the Italian meringue is really delicious !! incredible, thank you very much !!!

[@anyac3648]

Just saved this video in my favorites- the best is the Italian and Swiss, how nice! Thank you!

[@alchimastar1794]

Merci beaucoup chef pour tes recettes et tes explications... Tu m as appris énormément de choses et grâce à toi, mes gâteaux ne seront plus les mêmes, merci grand chef 😘🙏

[@galinaMalinovka]

Спасибо большое за перевод/хоть можно понять,что Вы делаете и как👌👍👍👍.

[@그때그아이-k4c]

멘트가 너무 재미있어요. 크림정말 잘받습니다.

[@dayone7572]

Exactly what i was looking for ! Thank you so much 🖤

[@lilihammer9872]

Bonjour je m'attendais pas du tout à la crème allemande,c'est une découverte il me reste plus qu'à testé, merci😁

[@팍도담도담]

우와.....조꽁드님 최고예요ㅠㅠ👍 솔직히 버터크림은 만들기 조금 무서워서 항상 미루고있었는데..실패하면 그 많은 버터를 다 날려버릴것만같은 두려움때문에요😂😂 조꽁드님 이 영상보고 꼭 만들어보겠다고 결심했습니다! 네가지 모두 다 맛있고 풍미가 넘치겠지만..혹시 굳이 하나를 꼽으시자면 가~~장 느끼함이 덜한 크림은 뭘까요 조꽁드님?ㅠㅠ

[@Jocondesbaking]

모두다 느끼함이 별로 없어요. 하지만 그중 제가 다루기에 가장 좋고 맛이 좋은 크림은 스위스 머랭 버터크림이에요. 머랭이 들어가서 촉촉하고 또 크림이 퓨어해요. 여기에 약간의 바닐라액이나 리큐르를 넣는다면 뉘끼함은 전혀 못느끼실 거에요. 프렌치 버터 크림의 경우 노른자 때문에 아주 풍미가 아주 좋은 장점이 있어요. 독일식 버터크림의 경우 파티시에 크림이 절반 가량 들어가므로 또한 느끼한 점이 없어요. 완전 맛있어요. 이탈리안도 스위스 버터처럼 가볍고 부드럽고 깔끔한게 장점이에요. 아이싱용으로 사용하시려면 스위스머랭 버터크림이나 이탈리안버터크림을 추천드리고요. 디저트에 필링용으로 하시려면 프렌치나 독일식을 추천드립니다. ^^ 마지막으로 어떤 버터크림이던 마지막에 충분히 휘핑하시면 부피가 커져서 가볍고 느끼하지 않게 되요. ^^

[@팍도담도담]

@@Jocondesbaking 우와....자세한 설명과함께 종류에 따른 최적의 용도까지 상세하게 설명해주셔서 정말 감사드려요!🤩👍 적어놓고 실전에 나서봐야겠어요!✏📝🤓 조꽁드님을 통해 정말 많은것을 배우고있습니다! 늘 감사합니다~!!😊❤

[@keldchiethelcathrine50]

So happy that I watched the video over and over again.thanks

[@yjh031]

This is awesome! That German buttercream looks so good but like way too much effort for me😂😭

[@tarunanewman9354]

So beautifully presented I can't wait to try ❤❤❤

[@sarahelsenbawy6521]

This is super helpful!! Thank you for taking the time to come up with this content to share with us❤️ appreciate the hard work

[@lucybarbosasanchez3517]

Excelente,es una obra de arte todo lo que haces,muchas gracias por compartir tus conocimientos.

[@lamiaab2581]

One of the best bakers on KZbin, so enjoy watching your videos. I have a question: Can I add caramel or raspberry filling in an Italian butter cream? Thanks for your effort 😍🇸🇦🇰🇷

[@joycegallowayparker9652]

@Lamia ab, I'm not sure if you're asking if you can add them 'to' the frosting, of if you can use them as a filling between the cake layers with this frosting. If you want to use them as a filling between the cake layers, yes, you can! Just be sure to first pipe a dam of frosting around the outside of the cake layers first so that the filling won't seep through the frosted cake. And if you were asking if you can mix them in the frosting, you can do that, too. Just be sure they aren't thin or rrunny, because that would cause your frosting to be too thin and not hold its shape if it is.

[@debjudisch5548]

@@joycegallowayparker9652 You give really good and complete, easy-to-understand advice! Do you make cake professionally, and do you have a Utube channel? You should!

[@joycegallowayparker9652]

@@debjudisch5548 Thank you so much! I used to do cakes from my home (called a 'cottage baker'), but I'm not able to do it so much now because of back problems. And, while I don't have a KZbin channel, I do try to answer questions for others when I see those that haven't been answered. I realize that those who do post videos can't possibly get to every question, especially those who post a video every week. So when I see one I can answer, I do. If you would like a lot of cake tips, there is a long, long list of them I posted on a video of Nerissa Nikole's video on box cake hacks. That 'comment' I posted now has over 4.1 thousand likes (blew my mind!), as well as questions, which I always answer. So you may find some things in that post of mine that can help you. And if you read it and have any questions about any of what I posted, feel free to ask me and I'll answer as soon as I see it.

[@ethc2867]

Thank you so much for sharing the information regarding the recipes. Please add instructions to your recipes in print and online for all recipes again thank you

[@cloudwindy365]

버터크림 종류가 다양해보여서 무슨 차이가 있을까 궁금했는데 이런 친절한 영상 정말 감사해요💕

[@narine20001]

This video is amazing! Is there any way you could demonstrate to make these wonderful creams in keto version? Thanks again for these concise video of the most popular creams.

[@debjudisch5548]

Are you serious?

[@ritamy3637]

please make more videos about these - how to make different flavor cream, etc. very helpful

[@googooyen1532]

I love playing happy birthday Brasília music ❤

[@pknfpknf8308]

Thank you 4 teaching all the best butter creams to all of the world in these corona pandemic! Your baking is amazing, keep it up! 💖 from Johanna, Sweden.

[@leilachami7768]

Bravo j'aime ce que vous faîtes,merci aussi pour les sous titres.Votre façon de procéder,minitueuse et précie.

[@kaah5823]

Why does this video have any dislikes?! Thats mean.. It's so helpful. I love it! Thank you!

[@Chloe-ol9we]

Jealousy..🤔 probably

[@rubymohamed3627]

What is your favourite one???? If i want to make acupcakes which one is the best????if i dont have kitchenit machine can i do the swiss cream by hand mixer???? Love your work God bless your hands

[@-AureClaudya]

Hello id like to know which one tastes the best among those, can u rate it? Thank u

[@Jocondesbaking]

OH .... So Incomparable. 😁 well..... I'd rather tell you according to the purpose of use. Because these creams are all very tasty. French: Rich and deep. Goes well with chocolate dessert, macarons and puffs oh! Yes with the fruit dessert. German: Similar to French buttercream but lighter. It contains pastry cream so you can imagine the taste. It is like light and clean pastry cream. Italian: Fluffy and light and pure. I Found that It is because of the egg white meringue. Moist and less sweet. It is good for cake icing and buttercream decorations. Swiss: I feel that It is lighter than Italian. Not that sweet, light, fluffy, and pure. I love to make buttercream decorations like flowers with this buttercream. But the Italian and swiss has no deep and rich taste.

[@-AureClaudya]

@@Jocondesbaking wow thank u for explaning it really helps me😀💓

[@rozhinjalilzadeh3788]

I think American buttercream is more resistant to heat, but it's very sweet. In Swiss buttercream, the taste of butter is predominant, but it becomes much tastier with the addition of chocolate or coffee.

[@MsHalabaloo]

조꽁드Joconde's Baking do any of these need to be kept refrigerated? I know the IMBC and SMBC do not need to be and they hold well under fondant. But I know that pastry cream for the most part is perishable so I’m wondering if the German BC at least will need to be refrigerated? Thanks for your help.

[@lucyheartfilia2015]

Finally an Italian meringue buttercream recipe without cream of tartar.

[@endlessmasks]

i know i will never use this information yet i watched the whole video and even liked it

[@lisahinton9682]

I love the music choices and the sudden start of it at 2:39. Very creative. This is the third video of yours I've watched and even though my oven has been broken for two years now, I'm still subscribing. Love your professionalism, silliness, and, as already mentioned, music choices and timing.

[@hogumaa]

ㅋㅋㅋㅋㅋㅋ오페라케이크만들때 노래나오는거 왤케 웃기짘ㅋㅋㅋㅋㅋㅋㅋㅋㅋ 🤣👍

[@mariaknows2792]

Thank you!! Biggest help I ever had in making buttercream. Stay safe and God bless !!!

[@user-tv1uw3jv2i]

Gracias por los subtítulos en español 💞💕

[@enarabone2555]

Great video, I had no idea that there were so many different buttercream recipes and that other countries made them differently. A really enjoyable and informative video. How many more different buttercream recipes are there, and from what other countries??

[@joycegallowayparker9652]

Ena, in addition to these, there is American buttercream and a sweetened condensed milk buttercream. With the American buttercream, you use a 2:1 ratio of powdered (icing) sugar to butter. For example, if making frosting to fill, frost and decorate an 8 or 9 in round, two layer cake, I would use 1 pound of room temperature butter (I prefer salted), 2 pounds of powdered sugar, 1 tablespoon vanilla extract, and just enough milk or cream to get the consistency you want. Beat the butter until it is soft, smooth and creamy, and much lighter in color, then add the sugar about 2 cups at a time. After all the sugar is incorporated, add the vanilla, then add the amount of milk or cream for the consistency you want. But if you just want enough to fill and frost a regular two-layer cake, you can cut the amount of sugar and butter in half. The rule of thumb with this one is always use the 2:1 ratio of 2 parts sugar and 1 part butter. For the condensed milk buttercream, use one and one half pounds room temperature butter (I prefer salted), one can chilled sweetened condensed milk, and a tablespoon of vanilla extract. Beat the butter until it is soft, creamy and much lighter in color, then add vanilla and the chilled condensed milk, and beat. If it begins to look broken (curdled), this is normal and will come together as you beat it more.

[@iwonderwhatmydognamedme4000]

That is the quietest mixer I’ve ever heard.

[@eunaepark736]

I was lowkey waiting for the mixer to hurt my eardrums lol

[@iwonderwhatmydognamedme4000]

A B even when I put the mixer to low it still goes VRRRRROOOOOROROROROROROEMSMSNXUCNEKEKDJ

[@Kat-nc7jo]

Cooking ASMR channels usually edit these type of sounds to be quieter

[@lynnjepson8218]

@@Kat-nc7jo yeah, I wish they would deaden the sounds of water being added, whisking egg yolks, cutting butter.....lol...so annoying! Like hearing someone eat!

[@lilylandrau8632]

I wish Joconde would let us know where to order some of those nice pans or gadgets used.

[@hinamori3819]

I tried the Italien cream - it was great. Thank you for the recipe👍👍👍👍

[@breenalee]

Hi! Thank you for this video! May I know which buttercream is best for macarons? And how to store my macarons after it is pipe with buttercream? Fridge? For how many days?

[@shilpirebellocookwithlove]

Wow it's lovely and easy. I always was unsuccessful to make buttercream but this process is soo good.

[@allisonshi344]

uwaaaaa~ i’m definitely going to try the german buttercream. thank you for making this video, it helped me a lot!

[@nantamrat8050]

The sound alone is relaxing. Thank you for the amazing recipe.

[@fathimakhan862]

This looks more promising than the classic butter cream with just sugar and butter. It always turns out too sugary for my taste.

[@debjudisch5548]

Less sugary and sweet but WAY more work, time, and patience!! But I know I could take a spoon and sit down with any one of those four bowls and have a great time!

[@kanizakter7146]

Falling love with this video...need more authentic recipe from you..take lots of love from bangladesh ❤

[@UliaKisten]

Thanks so much for this video! Success and prosperity to your channel! ❤🌹

[@francescaa8331]

Buttercream is delicious and can be beautiful also. Great topic!

[@laimi3829]

우와 완전 보물 같은 영상이에요 감사합니다 🥰❣️❤️

[@joellinaakanda5004]

Merci beaucoup pour toutes ces recettes

[@eggysaurous8209]

I freaking love your channel. Underrated!

[@melanisierra2207]

Hola 👋 un cordial saludo desde Guatemala, me encanta ver tus vídeos 😻😻😻 tus pasteles se ven tan esponjosos y se ve que son super ricos 🤤🤤😋😋 y no digamos tus decoraciones 👌👏👏gracias por compartir tu sabiduría Dios te bendiga 💯 solo tengo una duda 🤔 la crema de mantequilla con merengue suizo se podría usar para cubrir pastel con fondant ? Gracias

[@alfonsinaparra2082]

Qué deliciosas se ven y sumamente fáciles dé hacer. Infinitas gracias por compartir éstas deliciosas cremas y por la excelente explicación y traducción, las voy a hacer, seguramente les dará otro fino toque dé sabor a los postres qué hago. Saludos cordiales desde México 🇲🇽...

[@milissaramlakhan9791]

Love all these options which all look so delicious 😋

[@afraaldhaheri5997]

Really awesome I loved all the butter creams specifically the French one Keep Inspiring us with your joyful sweets 😇🇦🇪

[@marvinm8446]

All buttercream are very delicious ❤️😍😋

[@moonkitchen9015]

Thank you for summarizing all the buttercream types.. I've been confused about them these days.. Lol

[@adanildabosques-torres7500]

Great video thx

[@andrejosiasmatthisfamily8956]

Hi just watched the content. the first look really delish. Can condensed milk be replaced by the sugar syrup instead.

[@Natalia-ym4xg]

What type of butter do you use, because it looks alot whiter than the butter we usually have? Also, I managed to make the Italian one with just a hand held rotary whisk aha, Thank you!!

[@Jocondesbaking]

Yes. I will tell you. The butter brand is 'Seoul Milk Butter' from Korea. It is real avarage butter. It contains 80% milk fat. I don't know why this butter is near to white. Just I've heard that because it is not the grass fed butter. and I found that more yellow butter is healthier butter.

[@latashapayne6333]

Use Kerrygold if u can find it

[@knowledge1972]

@@Jocondesbaking hi. I dont believe that the more yellow butter is healthier. It was in the past, but now color is added to give it that healthy yellow color. Because butter has the monopoly on the yellow color around here, margarine cannot be yellow but in terms of health both are the same and margarine is always lighter.

[@karemp9520]

Gracias😍 hermoso! Para saborizar la alemana de chocolate, lo hago cuando prepare la crema pastelara o al final?

[@maiconjean7081]

Estou maravilhado! Melhor canal de patisserie que existe! Tudo está impecável, qualidade técnica altíssima e, além disso, o zelo de colocar na descrição explicações há mais! Simplesmente incrível!^^

[@christinamariasoaresmartin8615]

Concordo!!!

[@merceisaza1835]

Estupendo vídeo👌🏼👏🏼👏🏼 bien explicado y muy fácil de seguir los pasos. Una duda 🤔las tortas decoradas se sostienen bien sin necesidad de refrigeración?? Gracias 🌻💖

[@KunieZhong]

This video really really helpful, thank you so much for making this. I tried the Swiss butter cream, but it started to soft and didn’t firm enough to make a flower shape from my piping tip, I did it in room temperature, as the weather here (Cambodia) is hot, so this maybe the reason ! Do you have any tips to stabilize/thicken the cream ?

[@henryjames9343]

Next time just place your bowl in fridge for 10 to 15 minutes then mix again

[@nounatings8047]

Add cream cheese or mascarpone

[@harorokirin]

yess. its because its too hot. you should consider chill it in the fridgw first

[@debjudisch5548]

I thought she was piping with a different recipe. I wouldn't try to pipe these! Way too soft.

[@lidia6052]

Do the italian one, it's more stable to high weather temperatures.

[@kindzozodoinghaus9956]

Thank you so much for helping many of us out there with your amazing recipes

[@meerimaskaralieva4607]

I just now realised that person who is making all amazing cakes is a man🤭. Oh my God, he is perfect!😍

[@dorothear9540]

What? No, it's not a man!

[@bettasbunkerfish3859]

Excelente video, muy muy bueno y educativo. Cuánta cantidad de mantequilla para la crema de mantequilla francesa? Por favor.

[@shirleyhome9402]

항상 친절한 영상 잘 시청하고 있어요~~^^ 번외 질문 하나드리도 될지요....유투브 찍으실때 마이크는 어떤거 쓰시는지...요? 하나 장만코져하는데..잘 몰라서요 ㅜ

[@nadinel2109]

How calm your kitchen stuff is!! In Germany it is so loud!!!

[@munkhtugsaltantsog]

고맙습니다 선생님, 많이 배우고잇습니다. 여쭤볼 게 하나 있는데요 혹시 레몬 즙 넣어 상큼한 막낼수 잇나요? 아님 레몬이 재료들이 분리될 수도 잇으신지요. 꼭 답변을 부탁합니다.

[@seoinbean]

넣으실 수 있어요! 중간에 레몬즙 넣고 계속 휘핑하시면 돼요☺️ 대신 답변 죄송합니다😅

[@aussieprincess]

I don’t believe I’ve ever seen such white butter before!!

[@dackshtarana1396]

Hi! Your videos are a treat to watch. But please include English subtitles too, it’ll make easier for us to follow the instructions along with just the recipe..:)

[@Jocondesbaking]

yes~ I found that too. So I edited. please try again.😊

[@rosefernandez9960]

Hi! I think you can do it while you watch the video. If you pause the video, you’ll see some small “buttons” right above the paused line in the video, on the left. And if you put the cursor over the middle one. You’ll see that it says Captions, and when you click on that, you can pick English. And you’ll see the subtitles in English. Hope that helps!

[@dackshtarana1396]

Hey! Thank you so much. 💐

[@dackshtarana1396]

@@rosefernandez9960 Thank u✌🏼

[@lyagomez1645]

C'est tellement bien détaillé et expliqué, merci beaucoup 👍

[@geanieg5160]

나중에 생크림 휘핑 정도 비교 영상 만들어주실 수 있나요? 레시피들은 쭉 봐왔는데 그때마다 반정도 혹은 90프로 정도 라고 다르게 나오는데 매번 조금씩 다르니 헷갈리네요. 한번에 보여주는 영상 부탁드립니다.

[@ЛарисаГерасимова-в6я]

Здравствуйте, спасибо вам за рецепты, я попробовала, моя семья была от крема в восторге, спасибо

[@bakerykkube]

버터크림 총집합이네요!!! 완전 유용합니다!!!!!! 그리고 케이크 데코하신 것중에 크리스마스 트리 데코 너무 귀여워요ㅠㅠㅠ🎄❄️

[@Jocondesbaking]

아 감사해요. 유용하게 사용하시길 바랄게요. ^^ 😁

[@kovacsanamaria9344]

@@Jocondesbaking îți mulțumesc pentru Crema de tort,și o zi buna

[@saffiya4093]

Thank you so much for this recipe and tutorial .. I use the french buttercream recipe for mud dark chocolate cake filling . I didn't expect that the french buttercream could hold that much weight !!!!! I'm in love with your channel now 😻