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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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Thank goodness you are across the water, because I would be at your bakery everyday and weigh over 200 pounds. 😊❤❤❤
Next time. I will use less sugar.
How much butter cream do I need to make to frost a cake please could you get back to me asap I’m making a birthday cake for my sons birthday today x
How could I modify this to make chocolate buttercream icing please? 😊
Doesn't the buttercream melt at room temperature? Likeif i baked cupcakes technically i could keep them out for 5 days?
Thank you! 🎉❤
Hello! Question here!! Once you apply the buttercream or pipe the butter cream, will it hold its shape for a while? Like a day??? Needing to make a cake this weekend and I have to make it a day ahead of time.
Anybody watching in August 2025? My favorite baker
Thank a for the amazing recipe !
I’ve got a question, in slightly how weather after decorating my cakes with that buttercream is there any possibility for it to melt ? And lose its shape or texture? That’s my only concern
I just made this for a chocolate cake I had made. It is the best frosting recipe I've ever made. Thank you, Jemma! I knew I could count on you!!!❤