Buttercream Masterclass: How to make Perfect Buttercream Icing | Cupcake Jemma | Cake Ideas | baking ideas
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Is grainy, lumpy, stodgy buttercream getting you down? Do you long to be able to make yours light, creamy, whippy and delicious every time? Well now you can achieve your buttercreamy dreams with this buttercream masterclass video. I have taken the most common problems you talk about in your comments and given you the solutions! Woop!
Recipe…
150g unsalted butter, soft
340g icing sugar, sifted
3-4 tbsp whole milk/milk infusion/juice/other liquid
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36 Comments
Full watch. Dn return 👌stay connect
Maybe a bit of a stupid question but do you always add vanilla extract even if your going to be doing different flavours? Or do you only add the flavour that you want it to be ? Thanks in advance!
I am sarah Doak am looking for some tips for our Asdan craft baking group I well pass on to our expert Joanne provan
I am having a birthday party and I want t to have buttercream frosting because my friend hates any other frosting
would you use this buttercream to cover a cake? x
Just made a triple batch and it turned out perfect. Thank you so much!
If I wanted to put in cocoa powder, how much to I have to put in and do I have to mix it with milk as well?
Hello, what is the substitute for icing sugar?
I think her cooing is grate
Easiest cake recipe https://youtu.be/jfhQSb-hNwI
Jemma, your recipes are …….ummm…….DELICIOUS,AMAZING
Hi Jemma, thank you for sharing. are you using this buttercream to frost a whole cake not just cupcake?
Can I use normal salted butter instead of unsalted butter which you mentioned earlier in the video?
Tried your buttercream and it’s the best one I’ve tried yet 👍 I’ll defo be using this method from now on even Russian tips work better 🧁🧁🧁
Can i use hand whisk for frost the frosting please ans me soon
milk need to be room tempature? Thank you!
can u use caramel extract please respond i need to know
I want to make strawberry buttercream frosting. Can i replace the milk with strawberry jam? Or mix both of them?
I tried and it was awesome. Thank you
I'm making this now it's almost done I just beat this butter like Someone robbed a candy store and is getting whipped lol 😂😆😂.My hand is killing me but I think it's worth it
For stable butter cream only the cream cheese and vege shortening recipes work…anything that uses butter will melt after more than 20 mins unless the room temp is less than 15 degrees
Brilliant work,could you just tell me how to make orange butter cream please.
Nice cakes but your fringe is too severe
How many cups of frosting does this make?
Normal room temperature how many day it means expiry day
It is so bad I try it
3:13
thank you so much for this tutorial
Bad recipe, first time my butter cream has ever turned out bad. Couldn’t hold the weight of the take on top all the butter cream just came out of all the sides. It was loose, not worth your time. And doesn’t make a batch big enough at least double it
Loving this best video n well understandable
Is it possible to over mix the buttercream?
Amoooo! Iove you
did you ever add instant vanilla pudding to tighten it?
I'm new to your channel. Is this a American buttercream?
Kann jemand mir ne gute deutsche Butter Marke empfehlen? 🙂
Hi Gemma, I’m starting on the world of decorating cakes but we are trying to do low sugar things as possible. Any ideas what is the minimum sugar it can be use for the butter cream but good enough to hold even the Russian piping? ( saw your video earlier on the Russian piping I’m super excited to give it a go). Thank you