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Hello Youtubers! I thought it was about time I showed you how to make the ideal chocolate buttercream…so right here it is! I hope you guys take pleasure in it and let me …
Tagged with: Buttercream Chocolate Cupcake Jemma Perfect
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here are the ingredients and their amounts 🙂
300g softened butter
540g sifted powdered sugar
4 tbsp milk
180g melted dark chocolate
excellent really super
Chocolate and ice crame fb page https://www.facebook.com/chocolateyami
you always amaze me Jemma! I like the “long distance” way of decorating
your cupcake! LOL!
Anou can you make somthing by the micrawave,please ! ^^
can I used confectioner sugar? thank you. .I’m a beginner
You should write or in the description box or in the video the ingredients
and the quantity , because some people have some difficulty to understand ,
since my official language in not English
Dear Jemma, it’s Yukiko from Hong Kong , I have followed your recipes so
many times, I love it , they are so delicious !! But one thing I still not
success , it’s the vanilla buttercream T^T … I already beat it for more
than 10 mins, but still the colour is pearl, not white at all, I saw ur
vanilla butter cream, they look so white!!! Why? And the icing sugar is not
dissolve , when I taste it , the texture like…… Sand? Please answer
me>< P.s finally I found ur cake book at store, and I just bought it home without thinking XD I want you to sign my book XD
you’re best 😀 <3 and so funny 😀
Why is milk added to butter cream icing?
JEMMA! I TIRED MELTING THE CHOCOLATE BUT IT DIDNT WORK: Ok so, i put it on
a double boiler. all good. Then i waved my hand over it like u did and it
didn’t work!!! I then did it 37 more times and then it worked! WHY DIDN’T
IT WORK THE FIRST TIME LIKE U D:?
New subby, your recipes are so yummy 🙂 a question, I dont have the paddle
so I will try to make the buttercream with regular whisk attachment.
fingers crossed!
how do you get your butter that soft? room temperature doesn’t seem to be
high enough here. also, people always associate cupcake icing with being
“too sweet”. Will reducing the amount of icing sugar affect it’s texture or
anything?
hi, the buttercream looks amazing. I have tried to make it, but when I
tasted it I felt the sugar in my mouth. I mean the structure of the sugar
in the cream. It didnt dissolve in the butter.
What can I do to make the sugar completely dissolve? Can I heat the butter
with the sugar together on stove and then whisk it?
With this amount of buttercream, how many cupcakes (approximately) would it
ice with a classic swirl type? Also does the melted dark chocolate HAVE to
be “real” chocolate with high cocoa content or can standard chocolate chips
work?
can i have this recipes please? cos i wan to make some for an event which
is coming soon…
Hi jemma I don’t have a mixer: ( but I really want to bake
Hi Jemma (or anyone that can answer) I love your videos! I was just
wondering whether it’s better, when making icing of any sort, to mix it for
a shorter or longer amount of time? Thank you!
Your very accurate would you mind if you already haven’t done it a santa
claws cupcake and when yo bite into it all red candy comes out
This is really helpful, I’m always trying to look for a good icing recipe
and I have finally found it
How much I put of hot water into the dot chocolate?
Jemma i loved the recipe!!
yummy
Hi Jemma..are u using unsalted or salted butter?
More long distance plzzzzzZ
Hi jemma does it matter about what sort of chocolate you use