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This didn’t work for me. Too runny. I ended up having to add powdered sugar to try to get it to stiffen up, but that didn’t help. Should have followed my gut. I don’t see how this comes together.

Can't wait to make this low carb

Or don’t add butter and it doesn’t become too runny

Thanks I really appreciate all the effort and the word put in.

Came for the frosting, and got a new Chik fil A hack😂

Do you use soften butter or cold?

I've never had a gritty buttercream.

To much sugar

I wish I saw this video 10 mins before , cz my buttercream is a soup rn chilling in the freezer 😌

Looks delicious and beautiful, yuuuummmm, which whipping cream you are using?

I like meringue based buttercreams but can't make italian meringue buttercream correctly to save my life. I've had success with Swiss meringue but find it too sweet. How much sugar can i reduce in it without making it unstable?

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Best ever frosting video! 🎉 I have watched too many and all call for 4 cups of sugar that is beyond imagination! Thanks for your lovely recipes, much appreciated.

I’m a chemist and I just got into baking and this channel is IT!!!

There's a quick frozen silk tofu for frosting. Mmm with dark chocolate? Mmm delish

This is absolutely spectacular

Ready to taste the American Dream

Is there a difference between heavy whipping cream and heavy cream?

I want to eat it

Thank you so much. This was my fourth time trying to make this buttercream and i said that if i failed i wasn't gonna try again. Thankfully i gave your recipe and tips a try. It worked and it tastes amazing

That's excellent! I always look for ways to make recipes less sweet, but sugar plays such an important role in texture and baking. Much appreciated tips!

Hi, I would like to know where I can find your receipts with measurements. Thanks😊

Does anyone else not care for the top/skin? Give me a soft top. I'd rather it all be the same.

This does not work for a sugar free diet

masarap! Maybe an ube mamon next?

The crumb texture is phenomenal!

If you ever open an online store, I'd buy it out of stock! Haha

I miss fresh mamon cakes! I This is unreal. I am happy to see so many gorgeous layers and the honey whipped cream frosting? Wow!

Very chewy is my favorite kind of cookie! I wish you taught orgo :D

I sincerely appreciate the spreadsheets, images, production, analysis - I felt like I was reading a peer reviewed recipe in a chemistry journal! I'm binge watching all your videos now! And can't wait to try these tips!

I really love your channel 😭 it makes me understand baking more. Thank you for your hardwork!

Thanks to you I have executed my first SUCCESSFUL buttercream!!!!

really great informative video. Appreciate your efforts :)

This is a great tip! Cream cheese frosting is a pain in the butt! Thanks for sharing

Wait - what happens when your not using red beet powder? What if I want Peach or Blackberry frosting? You explained a different method and then gave us a recipe showing this method, but you didn't give us the formula, so we can use it to produce other flavors. To move forward as a usable formula we need to know what starch to use as well as how much of the actual fruit puree we can use, and then doesnit still need water, ornis that cover by the puree/juice. (I assume we would be blending the fruit down to a puree) Can you please give the formula for this new frosting. Thank you 😊

I needed that at saturday 🥲 Made my mom a replica of Harry Potter's birthday cake for her birthday. It got out nice and almost identical to the movie (did great for my first time making a cake from start) but damn, i made a mess with the piping bag. 😂

Personally I have never made chocolate chip cookies with melted butter, let alone brown butter. And those 2 methods, never heard of them, nor did i know I had to pick. I kind of like the original CC cookie, a little crisp on the outside soft and melty on the inside. 😊

I saw a video many years ago, and I was told before we even had videos, the way to make Dulche de Leche, was you just heated a can of condensed milk on the stove. Like the whole can unopened, some did the can on the burner, and some it was in a pot of water. There were specific amount of mins, I wanna say 10. But not sure at all. But when you cracked open the can, it was supposed to be, the Dulche. But from what you said in the video, it's missing ingredients, so is this not true, you cannot make dulche that way?? And I am sorry, I have no idea how you spell that damn ingredient, auto correct/suggest was no help at all... lol Actually, I think i just saw something about someone doing that and taking it to make icing/frosting. There is a girl with a channel and she makes buttercream by using condensed milk and butter. I think i may have seen her turn the can into Dulche 1st, before making the buttercream. 😊

What a wonderful video, the way you break things down and explain it all, is amazing. I get a tad lost on some of the big sciencey words.. lol But I seem to still be able to follow along...lol You've got a new subscriber from this and few other videos you did, i really appreciate your hard work, and the fact that your sharing it for free... Thank you kindly 😊

I had no idea you could make buttercream in a food processor, I so wanna try that now.. lol Thank you for sharing 😊

Thats how i make my weed brownies except i use milk.

That cake is gorgeous. Great color combination.

Love fage

I personally prefer the flavor of the Russian buttercream but I think that the French looks the best. Sadly I think that the American buttercream is the worst. I mean it is almost so bad that you just don't even want to eat the cake. Gritty and flavorless, my childhood on a plate.

Great video! Love the analytical approach 😊 do you have any tips on avoiding the eggs altogether (maybe replacing with oil and plant-based milk or something) ?

I’m planning on making my own cutting cake for my wedding so I’m doing a bunch of research on baking and decorating and your videos are so great for baking research and I used your cakeculator for my recipe

Does this technique work for Italian meringue buttercream? Or I have to do something different

I really like gelatin the best for stabilizing whipped cream with no change to flavor or instant pudding, but I’ve never tried this. Seems like it’d go best with cheese cake. ❤

Your chanel is the best! Thank you sooo much❤

I love your videos soooo much!! as a beginner baker, I learnt sooooooooo much stuffs about cookies! Thank you for this!