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Latest comments made on this video:
By: nqrms. on 26 Dec 08, 16:37:22
Thanks again, made it yesterday and it was wonderful and delicious...never again will I go back to the Wilton recipe! now...how do you store it? I placed it in the refrigerator over night and it turned hard! it's been outside of the refrigerator for a few hours now and it is still not smooth...please advise!
By: hariseyestop. on 18 Dec 08, 18:39:28
I love this buttercream frosting!!!
By: dudegrils123. on 15 Dec 08, 20:07:49
thanks! i think is so easy and the best recipe thanks again
By: nqrms. on 06 Dec 08, 20:35:36
should the butter be cold or room temperature? does the icing crusts well?
By: aniradahlstrom. on 06 Dec 08, 18:58:12
Thanks! Great recipe - Sooo much better than the sugary, grainy quality of American Buttercream!
By: dottypiggy. on 05 Dec 08, 10:55:39
is it ok if i use the whisk when adding the butter???
By: u2ceelyon. on 27 Nov 08, 14:02:48
Wow thank you for this video, I was deciding today to either make swiss merinque or Italian merinque for a cake. Being that I have not made swiss meringue before I am going to try it.
By: MarianaOzzy. on 29 Oct 08, 16:07:38
I want it in spanish
By: FantasyEL. on 22 Sep 08, 17:28:41
Hello Dyann, I've tried to make buttercream follow your recipe and successsssssss yay! but now i have a problem which, i want to make my buttercream become baby pink color but my buttercream is in yellow colour and no matter how i mix with pink it turn peach so i went to get a white colour to mix than mix with pink again but still peach. I'm not sure how to fix it and i don;t no how to do it. Can u please help me? I want to make a baby pink cake for my sis, is for her Bday that coming soon.
By: junglefred3. on 18 Sep 08, 10:54:31
can u do a cupcake recipe
By: jojo1fan444. on 16 Sep 08, 22:20:56
could you also use vanilla extract if you do not have lemon oil?
By: DyannBakes. on 12 Sep 08, 20:03:33
I'm so glad! :)
By: bengbeng00. on 12 Sep 08, 04:02:08
I made a cake for the first time for my nepnew's birthday using your recipe for buttercream icing, and my family loved it! Thank a lot!
By: jhemarlover. on 08 Sep 08, 04:31:53
bam!!!!
By: sushipeep. on 27 Aug 08, 02:47:46
can you make a video on how to make plain meringue? or meringue cookies?
By: misschikita24496. on 07 Aug 08, 23:18:41
You dont need eggs jst use meringue powder. its already pasturised or how ever you spell that.. but yea
By: Blanchefloer. on 11 Jul 08, 21:59:26
Hahaha, yup, and in a taste comparison, the butter and eggs recipe will always come up trump :-)
By: PandaBearHugs. on 11 Jul 08, 04:36:44
It's called shortening and sugar!!!
By: thnksfrthmmrs007. on 10 Jul 08, 00:48:29
Don't add cocoa powder. Don't add unsweetend chocolate. With 4 oz egg white, 8 oz sugar, 12 oz butter. I would add 1 oz of dark or milk chocolate. If you want more add 1/2 oz at a time. Melt the chocolate in your microwave in 10 sec. at a time.
By: thnksfrthmmrs007. on 10 Jul 08, 00:45:01
Don't switch to the paddle. Don't whip the egg whites while on the stove, use a spatula to move them around. Cut the butter into tablespoons (8 per stick) and leave them out for at least 30 minutes. I think your problem is not all the sugar was dissolved. Once sugar is in it crystalized it doesn't want to change. So one piece of crystalized sugar can ruin the batch. I use the whisk for the entire process because it makes it lighter. Sometimes I whip the butter ahead of time.
By: Blanchefloer. on 07 Jul 08, 10:38:39
usa azucar normal
By: preciousgirl. on 06 Jul 08, 22:06:56
no saves si usa azucar glas o azucar normal??
By: anaelizondo. on 01 Jul 08, 21:33:11
doesnt need eggs doesnt need salt dsoesnt need butter
By: anaelizondo. on 01 Jul 08, 21:31:59
i know a recipe that doesnt use eggs =)
By: Blanchefloer. on 24 Jun 08, 22:09:02
You could either add some really dark melted (but cool) chocolate after adding the butter and get it whipped in, or add some coacoapowder just before you start adding the butter. You'll probably want to add some more sugar; the bitter chocolate / the coacoa will make it taste less sweet. It's important to use a really dark chocolate (like 70% or 80%), so you won't have to add to much chocolate to get a good chocolate flavour. If you have to add too much, the texture will change too much.