How To Make Buttercream Frosting (3 Ways) | Dessert Person Today on Dessert Person, Claire Saffitz walks you through 3 …
How To Make Buttercream Frosting (3 Ways) | Dessert Person
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What is your favorite dessert of all time? I want to hear from you!
Can i use choc french buttercream in between cake layers?
i'm making the french buttercream now, can i use white chocolate instead of the semi-sweet chocolate? thank you!
Why are you trying to instruct us how to make buttercream , when you don't know yourself without that Recipe book open on the side??
Can I do your silkiest buttercream from dessert person with white chocolate?
Dear Claire, today I made the silkiest (true!) French chocolate buttercream. And I swear, I heard the angels sing when I tasted it. The texture is incomparable and the taste just perfect. I will be making no other buttercream from here on and I expect to be proposed to many times I serve this. To my husband, lol.
"desert person" sounds like a slur a child would refer to a baker or chocolatier he didn't like, I love it
Can you please write the ingredients for the Swiss and Italian buttercreams?! Bc in the description there’s only the ingredients for the French buttercream. I wanted to make the Swiss one but can’t since I don’t know the measurements
Claire “You can use your body heat to like, warm the side of the bowl.”
Mom walks into me hugging my standing mixer
I’m only seeing the French buttercream recipe. Can someone help me out?
Hi
Today, I tried out the French buttercream
To my delight it turned out great
I didn't have thermometer so was concerned that I would not get temperature right
Thanks for sharing
Her bald spot is really distracting
Once I made Swiss meringue buttercream by hand. Simultaneously my proudest achievement and biggest mistake of my baking life
In this video are you using a 4.5 or 5 qt bowl or an 8 qt bowl? thanks!!
Ahh what was the bleeped word?
Thank you so much for this video! I’ve never understood the differences between Swiss, Italian & French buttercreams. Now I do!
I made swiss buttercream by hand once because my stand mixer stopped working. Let's just say my arm was hurting for an hour after that.
Just a splash of extract…
Proceeds to Sandra Lee that shiz…
I sell desserts but always turn down people who want a cake… I am terrified of doing buttercream any kind.
Butter is so expensive where I live that I just can't afford to buy ingredients to test recipes out and God forbid they curdle on me.
Last time I tried the buttercream curdled on me and I had to step outside and take a break cause to stop myself from crying over wasted ingredients.
I'm trying to push myself to learn and I hope this recipe and technic works for me this time.
So what I learned in pastry school was actually the Swiss buttercream is the most stable out of the three, Italian is in the middle ground and French is not one you make for a hot day, the French buttercream will just melt in the heat.
Hay Helo
Vere. Vere nice wark plase Tokyo Japan I'm pakistane
Vere. Vere. Nice Helo. Tyoko. Japan pakistane 15. Apral
Can I use egg whites from a carton?
I used this video today to make swiss buttercream & it turned out fantastic! Pairing it with the chocolate buttermilk cake which had some issues, but will still be delicious
Claire. You should seriously consider letting me lick the bowl.
Love this video, it's so helpful when Claire gets things wrong! I was wondering, do people think you could add in some mascarpone into the swiss or italian buttercream? Maybe subbing a bit of the butter for it? Or would the consistency be wrong? Thank you 🙂