Taylor Made Buttercream Frosting Recipe

This is my Buttercream Frosting Recipe & Method. This is the method that I use for all of my flowers.
This is exactly the same as my other video but a more recent edit for you.
Enjoy!
Jane x
www.taylormadecakecourses.com

[@gugugube59]

Thank you so much for share with us your recipe,I admire you so much for your big talent. Thanks again!😍

[@TaylorMadeCakeCourses]

Thank you so much x

[@maureendefoe7462]

I’ve just been watching a lot of your videos and your amazing. You are a brilliant teacher! And your videos are really clear to watch. I hope to retire in 2022 and you’ve made me feel like I could do this when I leave my place of work. I wish people would watch your videos through and stop asking questions that you have already answered 😁.

[@debjudisch5548]

OMG, you and me, both!!!! THAT is SO annoying! Also, when people ask "what brand do you use" of this or that! No matter! Especially considering that, if your in the US, you probably cannot get what they use in Brit. And if I'm Canada, probably can't get what we have in the US!! Maybe I'm just easily annoyed these days...sorry everybody...

[@caroldesousa7900]

Nice video! Can you tell me what brand of vanilla are you using? I can't see the label. Thank you

[@patricefranco976]

Jane, please see my question below regarding the butter. Is it “frozen” when you refer to defrosting it in the microwave for 1 minute?

[@mixwithchez298]

Fabulous - thank you so much!!!

[@patricefranco976]

I love your videos and techniques! Thank You! Question … in your earlier video you mention to “defrost” the butter in the microwave for 1 min, but you don’t mention any time for microwave in this video. Does this mean that your butter is “frozen”? I minute with refrigerator temperature butter would melt it very much. Please clarify - Thank You

[@CrazyMandi1]

In the video your recipe calls for 2 tablespoons of vanilla extract but your website says 1. I made it with one and it tastes pretty good but I’m wondering if I should add another next time. Is it supposed to be just preference?

[@neirianesantos2806]

Hello Jane. Could please tell me if I can store this buttercream and for how long? Thanks.

[@reneewant6408]

Thanks so much for sharing your recipe and tips and tricks. It’s interesting that you don’t have the butter so soft and that you don’t soft the icing sugar and also you don’t add any extra liquid. Maybe that’s what I was doing wrong . I’m definitely going to try your method. Can I please ask does your buttercream feel gritty?

[@crystalwright5142]

Hi... I am going to be making your buttercream recipe. Im from USA, so for one box of tate and lyle icing sugar, how many cups of butter? Thanks so much!

[@Ginabakedgoods]

I love your videos 🥰

[@lailatariq7774]

Did u use the same butter cream for piping flowed from Russian nozzles ?

[@amandarose3706]

Excellent video, but as a Brit now living in South Africa not all icing sugars are created equal. Your comment about not sieving would not apply to other brands in other parts of the world. Some icing sugars are incredibly lumpy, here for instance and I sometimes have to sieve twice. Other than that, I noticed you seem to be keeping your butter in the freezer, is that correct?

[@Mimishouseofcakes]

Thank you for sharing

[@miraDoll239]

it is normal for the sugar to still feel as if it is not well mixed?

[@galvan10ful]

does this work with russian pipping tips ? I tried but it would not stay up thanks

[@alishamarie7975]

How long do you defrost the butter for? And am i looking for a semi soft texture of the butter? Or still firm?

[@bhavanisri8515]

Firstly thank you sharing your recipe... ..🙏🏻🙏🏻🙏🏻😍😍😍😍. Apologies if I sound silly... or asking a wrong question..is it okie to use other butter creams on cupcakes too?? Like meringues butter creams??? Just to have. A bit less sweeter buttercream... tia

[@TaylorMadeCakeCourses]

Not a silly question at all, I don't because you need the stiffness of the buttercream x

[@bhavanisri8515]

@@TaylorMadeCakeCourses thnq so much for the reply..

[@atheer.8545]

What about the butter is it cold or room temperature?

[@pablobello1976]

Thanks a lot for your videos, so inspiring! I wonder if this buttercream can be frozen, did you try it? Thanks 🥰

[@jules1990]

Sorry just another question. I've seen recipes where shortening is used in buttercream. Half butter half shortening. Is it really that bad in taste?. I can't get hold of Trex but I managed to get crisp n dry block one. Alot of people I spoke to said when it's made it tastes like grease. Have you tried it. Your cakes are fab by the way

[@urmommabear5monthsago]

I like it better made with half and half. Depends on what you like

[@shikhabr1917]

Would you use it immediately, or let it set for a while in fridge ?

[@jules1990]

I take it it's fine not to sift icing sugar ?

[@Butterbugs]

Do you find that your buttercream is slightly gritty since you don't add more liquid and you're using powered sugar? I love the look of all your amazing flowers but worry about texture. I'm used to Italian buttercream.

[@TaylorMadeCakeCourses]

Sometime people find this, I don't. It depends on your sugar brand x

[@lamirada90638]

Is this recipe really sweet?

[@sabrinahaghdoust273]

Hi I don’t have the mixer you used in the video I used a hand mixer to to make the buttercream but it was not as stiff as your buttercream. What can I do Thanks

[@TaylorMadeCakeCourses]

Maybe your butter is too soft ? My butter is still quite firm when I mix it x

[@rhixcakes_life]

can i use it under the fondant?

[@Just_me152]

Hi Taylor, is your buttercream texture little bit crusty? I have made the buttercream followed your recipe in this video but my friend said the texture its a bit crusty, im not sure if it should be like that or should be soft texture

[@TaylorMadeCakeCourses]

This can be due to the brand of sugar. Mine is like velvet x

[@adebadarries3437]

How do you make white buttercream

[@FatimaFatima-xf8jb]

I live in USA the icing sugar is same royal icing or powdered sugar

[@fatimavieir]

It is 😊

[@TaylorMadeCakeCourses]

Powdered sugar x

[@sarahboyd9096]

Do you have another receipe for icing cakes

[@barbc38]

Could someone please tell me what brand of gel food coloring she is using?

[@TaylorMadeCakeCourses]

Progels by rainbow dust

[@somayahussien6352]

💐💐💐Thank you so much

[@TaylorMadeCakeCourses]

You’re welcome

[@Victoria_bunn_85]

With the yellow food colour do you put it straight in the buttercream, I want an intense yellow like batman yellow colour?

[@TaylorMadeCakeCourses]

I do yes x

[@shivabeiki3541]

Thank you for sharing your recipe! Could you please mention the brand of your food coloring at the bottom of your video? Thanks

[@TaylorMadeCakeCourses]

I use Progels by Rainbow Dust colours x

[@shivabeiki3541]

Taylor Made Cake Courses Thank you!💕

[@peaches78846]

Hi there! Thank you for sharing your buttercream recipe. What brand of unsalted butter do you use ?

[@TaylorMadeCakeCourses]

Supermarket own brand x

[@peaches78846]

@@TaylorMadeCakeCourses Thank you! 😊

[@sarahhughes6380]

Hey. Could you please specify how many cupcakes this recipe would cover. 500g butter/1000g icing sugar?? Thank you

[@TaylorMadeCakeCourses]

This is impossible to answer as every flower takes a different amount of buttercream

[@debjudisch5548]

Just go look at another recipe to get a rough idea. Most buttercream recipes do a two-layer, filled cake or 24 cupcakes. However, like Jane says, it depends on the decorations you do.

[@nadia-hope]

Hey Jane! My buttercream always melts if I keep it out for a long time and hardens too much if I refrigerate! 😞 any advice for that ?

[@TaylorMadeCakeCourses]

Hi yes, just keep popping it in and out of the fridge! If you’re kitchen is too hot might be worth trying half butter half shortening x

[@nadia-hope]

@@TaylorMadeCakeCourses THANK YOU JANE YOURE AMAZING ❤️

[@mariakhan-pw3ei]

Thanks amzing work

[@TaylorMadeCakeCourses]

Thank you so much x

[@sarahboyd9096]

How much is 1 kg of icing sugar in grams

[@caroleprice7181]

is that a 1kg bag off sugar that you are using, thanks Carole

[@TaylorMadeCakeCourses]

Yes it’s 1 kg

[@marinadelvallecampetella539]

❤

[@nazakatali8990]

Hi Taylor, Hope you're doing well and are safe.. May I ask this buttercream recipe how many can it pipe on cupcakes? Would love to hear from you.. Thank you so much

[@TaylorMadeCakeCourses]

Hi there, it really depends on which flowers etc you are piping. Roses for example use much more. x

[@nazakatali8990]

@@TaylorMadeCakeCourses Ah right off course.. if it was to be used by 1M tip how many would you think it would pipe on the cupcakes? Thank you x

[@anumsohail6718]

Hi what if we have access to a handheld mixer with a whisk attachment only

[@TaylorMadeCakeCourses]

You can use this also x

[@sharonedgar8512]

What colouring do you use for Red please?

[@TaylorMadeCakeCourses]

There is a video on my channel for how to make red buttercream x

[@barbie7927]

Tried this recipe but it had gritty or sandy tenture and when i tried to pipe a flower, it melted in one minute. I even popped in the fridge.

[@TaylorMadeCakeCourses]

That will be down to the brand of sugar you used x

[@luvmysuv]

Hello from British Columbia Canada. Your wirk is amazing! With regards to color, you said Rainbow dust colors. Did you mean the Pro Gel colors? That is what it looks like when i went to that site.

[@TaylorMadeCakeCourses]

Yes they are the Progel colours x

[@abdullahtaskan8118]

Hello Mrs. jane please add the turkish subtitles. Thank You. :)

[@pamkozlow9070]

How do I get the recipe for your buttercream?

[@urmommabear5monthsago]

Watch the video

[@zoozak2280]

How do I know how much cream is appropriate ?

[@TaylorMadeCakeCourses]

For each cake? It really depends on design x I batch make mine and keep the rest in the fridge. x

[@kayleecoleman2697]

Why unsalted compared to salted butter?

[@TaylorMadeCakeCourses]

I prefer it because it's down to taste preference, it won't make a difference to the consistency. Jane x

[@memekm587]

Thank you so much for this buttercream kindly tell me the recipe for the buttercream IRAQ

[@debjudisch5548]

The recipe is in the very beginning of this video, in print. It is 500 grams of unsalted butter, 1 kg. of icing sugar, and 2 tablespoons of vanilla extract.

[@MISSmohio]

So your buttercream isn't grainy, cos that's the problem I have...

[@TaylorMadeCakeCourses]

Maybe you need to change the brand of icing sugar x

[@charmdesilva3619]

Thank you for this video . Can you please advise the qty of the butter and the icing sugar to use for this recipe ?

[@kasiapolitalska]

Recipe is right at the beginning of the video.

[@bhavitaparikh3901]

What to do my buttercream start melting soon

[@TaylorMadeCakeCourses]

Pop it in the fridge x

[@zahidahmobeen9825]

Can i half this recipe?

[@TaylorMadeCakeCourses]

Yes x

[@doloresstatham3022]

I made this today. Tastes great but my flowers didn’t look that great.

[@debjudisch5548]

What was wrong with them? Do you mean it was something with the frosting or was it something else???

[@doloresstatham3022]

It’s probably me. I’m still perfecting my technique and I also live in Florida where the summers are very hot. Even my house is air conditioned at 70 degrees Fahrenheit, my hands are warm. I’m finding that the less liquid ingredients I use, the better. As it begins to get cooler I’m going to see if that makes a difference.

[@yelomilan]

Algún amigo que hable español y me ayude con las medidas?? Por favor

[@lamirada90638]

did I miss the measurements????

[@costarri09]

In the begging of the video

[@debjudisch5548]

The printed recipe is in the VERY beginning of the video.

[@lamirada90638]

@@debjudisch5548 ok thanks