I did not understand. Is the cream cheese room temperature as well or just the butter? Thank you!
@fredaphillips160715 күн бұрын
Finally a recipe tht makes sense... I have all but given up on the soup I get each time I attempt to make Swiss Meringue Buttercream... Will be following ur technique next time...Thank u for sharing❤
@jinnyscakes12 күн бұрын
Your so welcome xxx
@moorenicola626417 күн бұрын
I love this tutorial but I'm confused when you say see other in regard to Philadelphia. I live in Ireland so we have similar products. What does "see other" mean? Should I not but Philadelphia?
@ThiliniNadesha18 күн бұрын
Please dear,tell me,how to make cake with out eggs,I ,m vegan
@ThiliniNadesha18 күн бұрын
Please,tell me how to make cake with out egg,I,m vegan
@allylondon957920 күн бұрын
How your butter cream so firm?
@allylondon957920 күн бұрын
Woooooooow!!😮
@allylondon957920 күн бұрын
Recipe please! I can't find in caption or comments
@allylondon957920 күн бұрын
I'm just learning, and I wish it would come out this way. Mine just kept turning liquid no matter how much power sugar I add
@honoriaparker774522 күн бұрын
Hi. I love your videos and have made your SMBC which is gorgeous. I want to make a purple sponge cake for my birthday. Should I just add all the colour to the milk and add to the full batch of sponge mix?
@jinnyscakes22 күн бұрын
Yes I would do this it stops over mixing the sponge xxxx also thank you so much xx
@SuperAndoraАй бұрын
What is the best one for decorating cups cake , Russian flower please ?
@naomipruneda6839Ай бұрын
I followed the directions exactly, but used Wilton Christmas Red and real butter, it looked promising but at the end it stayed pink, even 24 hours later bright pink. ☹️ Not red. I’m afraid I don’t have time to try again. I may frost my sons spiderman cupcakes and paint the flat tops with red before adding the spiderweb. Update: I added more red, a lot more! It took 2 more tsp of red and it finally worked. Yay!
@jinnyscakes24 күн бұрын
Wilton doesn’t have the pigment needed it is one of the weaker ones. Sorry I only saw this now xxx
@user-zd3mm8nz5cАй бұрын
Thank you .
@nicoleward7433Ай бұрын
So pretty!, :-)
@darciqueАй бұрын
Hey Jinny! So I followed your tutorial intensely Nd I was actually able to finally make a good red buttercream! Yeah ! Thanx so much!🤗
@donikaavdyli8308Ай бұрын
I did it worked but with a lot more of black color and i used the same color like in video.
@ruthdfontanez88692 ай бұрын
Hi I like your work it’s pretty flowers and which tips did you use for the flowers of the first flower?
@bellastella95662 ай бұрын
I live in Canada . Can I still use block cream cheese to make your frosting ?
@MichaelGolding-ud3wh2 ай бұрын
Loving the video!!! 🤩 could you advise how to save a cream cheese Swiss butter cream when cream cheese very STUPIDLY was added after the butter cream was already made… without removing water first 🫣 Asking for a friend 😂😂😂
@littlemissmigee18722 ай бұрын
WHERE HAVE YOU BEEN ALL MY LIFE! This recipe is AMAZING!
@jinnyscakes2 ай бұрын
Thank you so much xx
@Matteoriddlefan2 ай бұрын
Thanks
@kenyaphillips2772 ай бұрын
Great
@markdonnelly51842 ай бұрын
Can I color this frosting????
@judegray9443 ай бұрын
Thanks for the great tutorial.I’m going to give this a try. Have you tried freezing the snow crumbs? I’d ideally like to make them in advance
@jinnyscakes3 ай бұрын
I haven’t no sorry xx
@danieel51743 ай бұрын
Yesssssssssssssssssssssssssssss!!!🎉
@Ozzymandius13 ай бұрын
I don't understand the connection between a black iced cake and a vintage theme. A cake with black icing would have never been made during any “vintage” period. Especially throughout the 1900s.
@jinnyscakes3 ай бұрын
I see your thinking x
@amandasmoker83413 ай бұрын
Thank You!
@sandrabibby15183 ай бұрын
Thanks Jinny❤
@sarahr7nns3 ай бұрын
Thank you so much for this, I have battled with unstable cream cheese buttercream for years and have just made the perfect batch complete with piped noisettes using your method 😊
@nachys33 ай бұрын
Thanks for the video can I use any kind of unflavored gelatin thanks
@jinnyscakes3 ай бұрын
Yes xx
@erindunbar52373 ай бұрын
Beautiful! ❤️
@swingingmonkeysinspiration35833 ай бұрын
Will this reduce the “stained mouth” amount when eating?
@moniquej.92883 ай бұрын
Does whipped ganache set just like the unwhipped one?
@MillikanVersuch4 ай бұрын
Instead of showing this lady talking and her watching the mixer for ever, how about showing what's happening inside the mixer?!
@jinnyscakes4 ай бұрын
Sorry you didn’t find it helpful
@alossix4 ай бұрын
Just wanted to comment to thank you for this method. I have spent weeks trying to master cream cheese buttercream in various methods so that it isn't runny and liquidy. Living in an EU country makes it difficult due to the tub version of cream cheese we get. I knew that Italian meringue buttercream would be the ticket, just didn't know how to combine the cream cheese with it properly and wasted a lot of meringue testing various methods. Just as I was about to give up entirely, I came across your video. Removing the water was the exact thing I needed! It works like a dream. I can now confirm I piped a gorgeous, stiff Italian meringue cream cheese buttercream on top of cupcakes and everyone commented about how perfect they were. In one 270g tub of Philadelphia I removed around 100ml of liquid or slightly more. So I just want to thank you for this information and I am now following your channel.
@jinnyscakes4 ай бұрын
Awwww I am so pleased it helped you thank you so much for your feedback ❤️❤️❤️❤️❤️
@ceciliamannino85034 ай бұрын
Been making a version of Russian buttercream for over 40 years now. It's a recipe my mother got from her mother. To make it so it lasts longer after piping, use equal parts room temp butter and room temp shortening (Crisco). Yep, shortening. It sounds gross but it tastes wonderful. Everyone who has tasted it LOVES it. The shortening makes the buttercream WAY more stable.
@jinnyscakes4 ай бұрын
Thanks for sharing xxxxx
@arinola10004 ай бұрын
Thanks for sharing
@jinnyscakes4 ай бұрын
Your very welcome xx
@arinola10004 ай бұрын
Hi what about cake batter fie red velvet cake
@lakmaliakurugoda28994 ай бұрын
Thank you❤
@Tash-kd7uo4 ай бұрын
Can I make this in advance and leave it in the fridge? If so, how do I get to be soft and pipe-able if it’s hardened in the fridge? Thanks!
@jinnyscakes4 ай бұрын
Yes you can. Just take it out an hour before it’s needed x
@Tash-kd7uo4 ай бұрын
@@jinnyscakes Thank you x
@Tash-kd7uo4 ай бұрын
Mine is a bit runny, I’ve left it on the side for the colour to deepen. Any ideas why it’s not as stiff as yours?
@AskAgainL8ter4 ай бұрын
Can I make this using all cream cheese instead of cream cheese and butter?
@erindunbar52374 ай бұрын
It's dreamy! ❤🎉
@erindunbar52374 ай бұрын
Oh my! That looks lush!!! ❤️
@jinnyscakes4 ай бұрын
Thank you c
@susiep92974 ай бұрын
Beautiful looking cake 😋
@mariarugolo24874 ай бұрын
Is the cream cheese softened/room temperature as well to start?
@jinnyscakes4 ай бұрын
Cream cheese is room temp butter is semi hard x
@lindyannfarrier84634 ай бұрын
Love it....
@jinnyscakes4 ай бұрын
Thank you x
@jibobit4 ай бұрын
hi if only making 6 choc cupcakes do i halve the cocoa etc
@jinnyscakes4 ай бұрын
You can add more if you like x
@barblightfoot20455 ай бұрын
Looks delicious. Recipe
@jinnyscakes4 ай бұрын
Thank you x
@jeanpaglinawan48365 ай бұрын
Does the butter and cream cheese need to be at room temp before mixing them
@jinnyscakes5 ай бұрын
The cream cheese yea but the butter no x
@kanoithinkicancook5 ай бұрын
This was a massive fail. My stand machine kept beating for over an hour had to stop it and get added the icing sugar
@jinnyscakes5 ай бұрын
If you use block cream cheese it won’t work unfortunately xx