Recipe: Estrel's cake frosting

Gina Navarro, the owner of Estrel's Caramel Cakes, shares how she prepares a simple frosting for her sponge cake.

[@sablo75]

I'm proud to say that I am one of the pioneer customers of Estrel's when they were still in Recto. My 18th birthday cake was from Estrel's...and that was decades ago...hahahah!!

[@maryjanebalarote7715]

What brand of the butter u used?or what name of the butter?thanks

[@startswAendswB]

Its been years since kris tv ended but I still miss it!! Sana magkaroon ulit ng kris tv :(((((((

[@21whichiswhich]

The best caramel cake in Manila. Sobrang smooth ng cake at tama lang ang tamis.

[@gelayskitchen5122]

facebook.com/gelayssweets/

[@lelandhamza9245]

Instablaster...

[@jackieskitchenukph]

The best cake I've ever taste ang pinoy talaga, not sweet at all, Pero cake dito sa uk lalo na ang icing grabe ang tamis nakakainis

[@nhelou2009]

Hahahahaha! Natatawa naman ako sa comment mo Benjie Brown. Pero sa tutuo lang tama ka, lahat ng cakes natin sa Pinas they are all so good may matamis, may just right lang. Dito din sa Saudi Arabia ang ibang cakes dito para bang nadapa sila at naihulog lahat ng asukal sa pag gawa nila ng icing para sa mga cakes nila, kalokah!

[@elena2426]

The cakes in Chinatown also have that light fluffy butter cream icing. I love it.

[@21whichiswhich]

elena2426 Where in Binondo?

[@arlenandal4482]

Napakasarap nyang estrels.. Di matamis.. Di nakakaumay..

[@pinkstar212]

Kim- lahat yan? Wow grabe namab makasalita to walang kagalang galang

[@inaleilarambs473]

Pakainin dpat yan ng upo

[@the.maracats]

OMG ang bango ng butter... >_

[@annt4593]

la naman galang magsalita c kim dto!!sungit pa ng mkha

[@jovydiaz73queenoffansign97]

winner tlga ung cake dto d nakkasawa..

[@marikit888]

Hahah funny mga tanung ni kim😂😂😂

[@Welovemenudo23]

Lagi ko din to iniisip kong puede na iderect kahit hindi na init sa double boiler mag hohold nmn ang texture nya ksi may C O T at sugar, pero mas ok na matunaw ang sugar para mag balance ang tamis at wala ka makain buo buo

[@nemonical7593]

Tasty..

[@glydelalvaradoalvarado6667]

stable po ba ung frosting?

[@annt4593]

Anu tawag sa icing na gnyan?ilang butter kaya

[@pinkstar212]

Ano ba naman yan Kim bakit inaamoy pa ung butter. 1st time mo?

[@rustywine7839]

Sobrang cringe talaga ni Kim Chiu. Yung problema nya dito, problema nya since pbb pa e -- hindi sya marunong makipag-usap nang polite.

[@gloriamanuel8358]

It was posted 2/3 c sugar but you told Kris 1/3

[@zenybalonso9220]

Swiss meringue butter cream pero hindi cooked ang egg whites

[@janinetadiaman3854]

I miss kris tv.

[@malynandig4296]

Bakit po yung gnawa Kng icing nattunaw po mam ok nmn xa Nung una qng nlagay sa cake maya2 po natutunaw po xa bumabagsak po yung icing

[@nasseryuan7346]

Beat more, hindi mo nareach yung tamang consistency.

[@bedetlopez3542]

So every recipe and video i've watched called for softened room temp butter. My attempts fail, my buttercream becomes runny. Will try next time using chilled butter. Should've take into consideration that this country is a tropical one and other country's room temp definition is different than ours

[@maceycatapang8732]

Bedet Lopez what did you do to make frosting not runny and soft?

[@juliacole304]

Dapat e heat muna ang eggwhites.

[@madelamen1782]

Sungaers tlga tanong ni kim.. Arghhh

[@evelyngo3652]

Alin ang tama sa recipe 1/3 or 2/3 na sugar..?

[@ramilanfelonia9034]

SBI ni miss Gina 1/3 cup daw

[@ramilanfelonia9034]

1/3+1/3=2/3

[@criseldafajardo4427]

Hilaw ang eggwhites,oo nga,hindi naman nila ituturo ang totoong recipe nila.At bakit walang caramel?

[@nasseryuan7346]

Pwedeng boiled icing, pede ring as is yung eggwhite, raw or hilaw. Iba iba po ang technic ng paggawa ng icing, iba iba din po ingredients, pedeng walang eggwhite, pedeng meron. Bakers have their own discoveries and ways, pareparehong icing magkakaiba po ang lasa. Other bakers use lemon juice or white vinegar to kill bacterias na nasa eggwhite kc nga po hindi sya luto. With this video, hindi sya gumamit, meaning ok lang. Malinis lang pagkagawa.

[@jackieskitchenukph]

Tagaw is Kim parang feeling walang alam.

[@pilgrimthesojourner7407]

My 3rd time to watch this video 😅

[@KusinaQueen]

Nakakabwiset c kim d marunong gumalang nagkapera lang eh dapat matuto lumugar sa mga nakakatanda sau kht sino kapa. Sa mga nagsasabi raw egg baka d safe. Me mga raw egg po na ok lang kainin. Dto nga s Japan kinakain ng hilaw ang egg papatong sa kanin o ginagawang sawsawan ng sukiyaki

[@lakemeader]

Raw egg talaga

[@jmyuyum_a4976]

oa ni kim

[@tajaubesarmerah8944]

The egg whites are raw ..

[@malynbardz1234]

how rude kim

[@clowyhills1870]

Egg whites are not tempered so it could mean that she used pasteurized egg whites

[@doddiejp]

Buhay ang bacteria ng egg white.

[@cmsorreda]

Hello salmonela

[@michelledelotindo944]

Tama po

[@jendurmiendo]

Mali yang frosting. hindi pwede kainin ang egg pag hindi luto. Kasi pwede magka salmonella.

[@bedetlopez3542]

Jennifer Durmiendo not really if you use pasteurized eggs its fine

[@maria-mabelcondrado6118]

Correct. Possibility of salmonella which can cause food poisoning. It should be cooked at around 75-78 deg C.

[@rafaeldasigni581]

Sus any white egg will do as long as naka refrigerated siya patay ang bacteria. Kasi kung pasteurized egg ang gagamitin pagbili sa markwt di naman ma aaidentify yan ehhhh ng ganon lang. Kaya nga ang itlog nireref ehhh kasi para kasi kung madevelope yung salmonella na yan ay di yan bastabsata kasi nakaref at pineprevent neto yung spoilage ng pagkain.

[@ricasaluria8821]

Jennifer Durmiend

[@ricasaluria8821]

Hhh

[@21whichiswhich]

Ilang beses kami bumili last 2018 and this 2019. Parang naiba na yung quality ng cake nila (but not the frosting or icing). Dati na pa ka light lang ng cake.

[@snow4562]

baka cake flour gamit nila noong light pa kamo ung cake nila, tas nag AP flour na sila kaya di na light ng cake

[@rosesioco9082]

Mas maganda niluluto ang egg whites at sugar. Bago e whisk, para matanggal ang lansa

[@Welovemenudo23]

Hindi po puede maluto ang egg mag bubuo buo po, iniinit lang at para matunaw ang sugar

[@RossanOcampo]

Panu un maging cream texture kung luto ung egg whites 😂

[@justinecastro2463]

Rossan Ocampo halatang wala kang alam sa pag gawa ng icing te HAHAHA, pwedi naman ung cnab nya

[@jahredarizpanganiban1102]

Tama po mga madam ang sinabi ni ma'am rose, Italian meringue buttercream po ata tawag dun, binuhusan po ng sugar syrup na mainit para maluto ang egg whites, ibang paraan lang po siguro ung sa estrel's pero try nyo po isearch meron po ganun hehe

[@arberbragandy1622]

Paborito ko ang Estrel’s pero ang babaeng ang daming maling sinabi. Yung butter pag chilled yan, matigas, hindi mo pwede gamitin sa frosting. Nakita ko yung butter na ginamit mo, malambot. Ibig sabihin room temp yan. Tapos yung egg white hindi mo pwedeng sabihin na safe pag hindi niluto. Iba-iba ang kinukuhanan ng eggs. Pano pag ang isang viewer mo nakuhanan nya contaminated, eh di nagkasakit na sya. Ewan ko sayo! Pero masarap talaga ang Estrel’s.

[@hachikochichi5262]

I like how you presented the bad points. Thanks

[@yukigeraldo]

Salmonela

[@darylmilan]

bkit daw hinalf half daw e ilalagay naman daw lahat halatang walang alam

[@jheemboydeguia3737]

allen zobel kung ilalagay mo lahat ng butter at the same time. pwede may buo buo na butter na matira sa mixture. kaya dapat slowly ang paglagay ng butter para na iincorporate ng maayos sa meringue.

[@Averageidiot1014]

ganun talga hndi naman lahat ng bagay alam ng isang tao,kanya kanyang porte lang yan =) at least na appreciate nila un gingawa nun tao.

[@krisd.3739]

This is a butter-merangue icing. However its not italian, swiss or french type. Egg whites must be cooked while being beaten. Mali ang technique at di tama ang proportion ng ingredients.

[@joshuaadao4087]

Buhay na buhay ang salmonella. Not safe to it. Esp the high risk.

[@snow4562]

kanya kanyang technique lang yan, that's her own technique on making it so you can't say that she's wrong, edi sana hindi na nabibili ung mga tinda nyang cake kung mali mali ang pinaggagawa nya 🙄

[@snow4562]

@@joshuaadao4087 unless it's contaminated, we also can't tell if it's contaminated or not, but almost every baker use raw egg whites on making the icing for cakes.

[@ma.theresamino6111]

The owner of estrel's herself did the demo.. kanya kanyang techniques po ang paggawa ng buttercream, for her she said its safe, ilang decades na po ang estrel's, I myself love their cakes, if di safe hindi tatagal ang bakery nila.. that's my opinion lang po.. ✌

[@sweetsweetlife3163]

Halatang hindi itinuro ng tama ang recipe nila. Trade secret nga naman yun!

[@shimaruteono4668]

bakit raw yung egg white ng swiss meringue niya? swiss or italian meringue buttercream dapat may way to heat and kill the bacteria on that egg white, too much risk at stake doing that raw. Oh well, kanya kanyang pagbake I guess.

[@mary-roseabella1440]

Shimaru Teono Baka gumamit ng pasteurized eggs. Pwede yon.

[@toehoeleong2094]

Shimaru Teono 在 ， 芋頭糕.、：

[@snow4562]

madami na pong gunagawa ng icing at gumagamit ng raw egg whites, so far wala pa namang naibabalita na nagkasakit 😂 ganyan ginagawa ng halos lahat ng bakers kung iisa isahin mo din ung mga video dito sa yt