STABLE BUTTERCREAM ICING FOR BEGINNERS | HAND MIXER ONLY | AFTER 3 FAILED ATTEMPTS

Welcome back to my sloppy kitchen! :) I look for DIY videos of food I usually crave, try them, and share the results with you. I am not a professional chef or cook or pastry chef, but I am a professional eater. CHAR! I'll try them and fail, so that you won't need to fail HAHAHAHA. For this video's inspiration, you may check out Madiskarteng Nanay's video here: /watch/s796=t&kJ1PVwZmaCwm6 Also, so many friends helped me with their tips when I posted here: Affordable Baking needs on Facebook https://www.facebook.com/groups/107659482936628/?post_id=1145448089157757 And special thanks to Miss Patricia Follosco for helping me and teaching me about the butter requirements! Ingredients: 2 bars of Soft, not melted, cold Butter (I used Baker's best) 1 1/2 cup of Condensed milk (Chilled overnight) 1/2 cup of All Purpose Cream (Chilled overnight) 2 cups of Vegetable Shortening(Generic from All about baking) 3 cups of Powdered Sugar 2 tbsps of Vanilla Extract For color I used: Chefmaster gel color in Purple Chefmaster gel color in Teal green Tools I used: Hand or Stand Mixer (You can also use a whisk pero goodluck sa braso mo!) Mixing bowl Spatula Piping tip Piping bag Procedure: 1. Chop butter into small cubes. Then add in the bowl and start mixing/beating until it turns pale yellow and creamy. 2. Once butter is pale and creamy, add your vegetable shortening in 2 portions. Mix/Beat for 6 - 8 minutes. 3. After 6 - 8 minutes, add in your chilled condensed milk and mix/beat. 4. Around the 3rd minute add in your all purpose cream. At this point, you buttercream should have increased in volume and feels heavier than when you started. 5. After 5 minutes, gradually and slowly add in your powdered sugar. Once all of it is incorporated, mix/beat till 8 - 10 minutes. 6. Add vanilla extract if desired. 7. After 8 - 10 minutes, your buttercream should be ready. It should not fall easily from the spatula and you should be able to scrape it around the bowl without difficulty 8. If you wish to color your buttercream, just take spoonfuls and add in a smaller bowl. Add your color in little drops at a time. Add coloring as desired. 9. You may or may not use a piping bag and tip to frost/ice your cake with this. 10. If you have left overs, you may keep in a sealed container or ziplock in the fridge/freezer. If you will use it again, thaw and give it a good mix with a spatula or a mixer before use. PS. Before piping onto a cake/cupcake, practice on a clean flat surface first, then scrape it all back into the piping bag so you don't waste anything. Please don't forget to Subscribe, and give this video a thumbs up if you enjoyed! Also, sharing is caring. If you have any suggestions you want me to try, please leave a comment down below! MUSIC: Flash - Chris Lehman /watch/sc0p4c2qbZCqp Support Vlog music; No copyright music #HOMEMADE #NOBAKEDELIGHTS #HANDMIXER #NOOVENCAKES #QUARANTINE2020

Category