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Haha 😂 I was looking for this comment. I noticed!

I think everybody…

@@alyssacrook9243well nobody’s commenting about it so-

And the ingredients are....?

​​​@@nateriver6_91 part butter to 2 parts powdered sugar, 2 teaspoons of vanilla. American buttercream is way too sweet. Your mouth won't taste much after eating it cause it gets shocked with sweetness 😂

I think its called On my way

send me on my way - rusted root

It's in Matilda if you've ever seen that move! I love the scene it plays it in and it fit this video well to me lol now I kinda want to watch Matilda haha

🤦🏼‍♀️ how does everyone not know this song????

​@@shadaeloves_4398 if I'm not wrong it was also in ice age i just don't remember well

Thanks for this tip

One part butter, 2 parts confectioners sugar/ icing sugar

😂😂

I’m an American and I not a fan of buttercream, especially not American buttercream😂. It’s way too sweet and there’s soooo much sugar.

Same! In Europe we dont use this, we use cake fillings made of various puddings, cream cheese fillings, ganache etc. The first time I saw this I was confused af lol

@@hanifaheljic2881 For cake orders I usually use Swiss meringue buttercream or Italian buttercream because it’s less sweet. I only use American buttercream if someone specifically asks. When I make cakes for my family, since none of us like buttercream, I use a pudding and whipped cream mixture for the frosting. It’s way less sweet and actually tastes good. I think American buttercream is great for small details on cakes but I don’t understand how people can eat a cake covered in it😂

@@katejordan8065 that sounds great! Italian and swiss meringue can be great in cakes. Pudding cream is a staple in my household as well, though lately cuz its summer were making a lot of cheesecakes (unbaked, we make the cream with mascarpone or another cream cheese and mix it with whipped cream and flavouring, orange juice is the favourite currently). What about fondant, is that easier to decorate?

@@hanifaheljic2881Once you learn how and practice fondant can be easy to use and it makes the cake look smoother. I don’t tend to use it because you have to put a layer of buttercream on the cake and then roll out the fondant, drape it over, and smooth it out and most of the time people just peel it off their slice. I don’t particularly like the way that it tastes and many others don’t, so I usually just use some cream variation for the outside. Sometimes I think using fondant is wasteful because you have to pay more for it and most people peel it off their piece and throw it out.

Why would less flavor be good? The flavor of the butter doesn’t come through the vanilla. It’s just really rich and creamy especially if you use a high quality butter.

I know! As an American I don’t understand why a lot of Americans only want to use American buttercream. It is so sweet and there is so much sugar. There are so many better options for buttercream from different countries or even puddings, custards, whipped creams etc.

I think lots of us like different alternatives, she just happens to be featuring this one. I love cake fillings with whipped cream “frosting”.

@@katejordan8065do you know any less sweeter alternatives for the frosting?

unsalted is always better

Afaik, icing sugar has some amount of corn starch in it, and powdered sugar is just sugar ground until it becomes powdery. I could be wrong, but that's what I've heard in some explainer videos on yt.

The answer to your second question: I've never tried making icing sugar at home, so no idea about that.

Powdered sugar, confectioners' sugar, and icing sugar are the same thing (and they all have a little cornstarch in them). As far as making it at home, you can put granulated sugar in a food processor or blender and blend it until it’s fine and fluffy.

Not really, why?

Well you don’t absolutely have to but it’s in every buttercream recipe so I would recommend adding it in for better flavor

It was the one where she said “I’m about to strip…..this cake” or something like that, she was wearing like a black top I think

She was wearing a black nike cropped hoodie, and the “cover” of the video before you click on it has the purple cake and two knives right before she scrapes it off

@@savannahburnham5786 thank you

Yes

You can make it stiffer by adding more powdered sugar or putting it in the fridge for a few minutes to bring the temperature down which in turn, makes it stiffer

I’m not sure about how much she used in the video but you would just double the amount of butter for your icing sugar e.g. 100g if butter and 200g of icing sugar

She said icing sugar, not ice and sugar

Also to answer your other questions, it’s one part butter to two parts sugar. If you use one cup butter, then you use two cups icing sugar and so on. The cream is probably heavy cream or half and half and you just need a dash. Use whatever brands you like and that’s it.

1 part butter 2 parts icing sugar! Vanilla to taste

I’m an American and I’m a home baker and I don’t particularly like buttercream, and I rarely ever use American buttercream unless someone specifically requests it. I tend to use Italian buttercream or Swiss meringue buttercream

@@katejordan8065 it's just interesting. I love baking and sweets and I noticed that Americans love butter cream very many. For example in Ukraine people love too use different types of custard when baking home. But bakes of course use different types of cream.

@@annameziova6080 When I make cakes for my family, I don’t even use buttercream at all because none of us like it😂. I use a custard, pudding, whipped cream blend of icing. It’s not super pretty and you can’t pipe with it, but it’s a lot less sweet and tastes better.

@@katejordan8065 yeah, I agree completely. I also like cream from sour cream. When combine with whipped cream it's just co delicious and not that sweet. I don't think that there are a lot of dessert that tastes better with butter cream. But of course everyone has their preference. But I just love to watch different baking videos and all of them use buttercream.

@@annameziova6080 I find that once people taste buttercream that isn’t the traditional sugar filled American buttercream, they realize how sweet American buttercream is and prefer ones like Swiss meringue buttercream or even whipped cream that are less sweet. But there still are some stubborn people who just love American buttercream. American buttercream is super stable and easy to work with, which is why I think many bakers prefer to use it, but if I’m going to put hours into making cakes, cupcakes, etc I want them to taste good

American buttercream

Yup. Same... way too thick, heavy and sweet.

Same. Too sweet. Too heavy. Too much sugar.

Or eggs! This is the traditional buttercream that I learned how to make as well. I used it in my business as well as my home baking without fail. 😉

Icing sugar

1 part unsalted butter to 2 parts icing sugar. It’s also called powdered sugar or confectioners sugar, but all 3 are the same thing.

@@katejordan8065 thank you so much. 😂 I would've bet my bank account she said ice AND sugar. Icing sugar, I've never heard it called that either always powdered sugar. 🤷‍♀️