Perfect Icing Consistencies: BEST BUTTERCREAM How To

hi everybody this is lowdown and early with crazy cool cakes and today we're going to be showing you all how we arrive to the perfect consistencies for the icing that we use to ice our cakes we have two different types of icing here one is the soft I seen that we used to fill and crumb coat our case this is so creamy so delicious I wish you know this and then we also make hard icing which is what we use to down and to ice the outside of our take these recipes of course are from at Nevada food she has an awesome tutorial here on YouTube and you can find a link to her video underneath ours and the purpose of this tutorial is to answer all of your questions that we've gotten on how do you know when it is the right consistency for icing so we hope to be able to answer all of those questions and let's go ahead and get started I'm gonna take a cup of softened unsalted butter this is for a full batch of icing for stock consistency next I'm gonna add the shortening I'm just gonna add a cup of shortening not just eyeball that when you've been doing icing as long as I have thanks to my wife I can do it the shortening that we use guys believe it or not is just a great value brand from Walmart Walmart usually sells two different kinds of shortening one of them has the word vegetable on it and this one you'll notice doesn't this is just pure shortening and this is our high fat ratio shortening it's made with mostly meat fat so you want lots and lots of fat in your shortening this really is the best type of shortening to use as opposed to Crisco which is very greasy and very oily this is the best kind to use yeah we like it of course there's more expensive brands but if you just give this friend a try you'll see that it works just as great okay so what's next Witte I'm going to add two teaspoons of clear vanilla extract and add that right Internet so it mixes well with it and again this is for a full batch right so now I'm gonna start the mixer so now we're going to start talking over the mixer so so far all you have in there is butter shortening and clear vanilla extract okay and here we go I got that all mixing well so it gets nice and soft let's get our yeah I'm on the third speed there and then from then on out I'm gonna do first beat so how do you know when to stop doing this how do you know it's just eyeballing it and when it starts looking like I guess like a mayonnaise like this yeah okay and when it starts looking like that that's when I stop it and then do that so for a full bash it's it's gonna be 8 cups of confectioner's sugar but I'm gonna do four at a time of course just to start off half and then see why I do that there's one huh it's not halfway to four so you had all four cups all at once right and this is for the full bench so now I'm going to take two tablespoons of meringue and add that to the half here I'm also gonna add four tablespoons of milk so I guess at this point it's important to mention that this is one of the ways that we are able to get our icing so nice and creamy and we're able to get it nice and stiff for I seen a lot of people like to use water but we recommend using milk as this really does highly improve the consistency of the icing it sure does in fact I'm gonna even add another half so that's four and a half right there so that's just half the amount of milk right this half the amount so far we're gonna mix that up once again on low now I guess it's important to mention guys that we live in El Paso Texas we're in the middle of the dude sorry we're in the middle of the desert it is extremely dry here and we actually use quite a bit more milk because we live in such a dry dry environment so this is one of the things that I love about this recipe is that you can actually control the consistency of your icing so for example right yeah so for example right now we're making us the soft icing which is for filling and crumb coating so if you know that you're gonna be making a very moist and crumbly cake like strawberry or lemon cake you know carrot cake something that tends to fall apart very easily then you can actually this soft ice seen even softer to make sure that it doesn't damage your cake and that's what we do a lot of if you're gonna be doing like a very thick or dense chocolate or vanilla then you don't need to add that much milk and of course also depending on the weather the climate you decide how soft or how hard you want your eyes seem to be so just remember that you cannot as much milk as you need to and this will just take a little bit of experimenting until you finally find out what's the best amount of milk for the icing depending on where you live that was a lot today it's important I'm gonna add four more cups of confectioner's sugar right as you can see my husband likes to bang a lot he's very noisy in my kitchen you know he's making ice scene when all the walls start to shake because I was into the 80s heavy metal so that's three three thank you for almost forgot so one batch one full batch is a total of eight there's my four it's so flormar and then I'm going to do again four and a half and I just eyeball that that's one two and we're gonna mix it on low once again take it away so after I've been mixing in a while well not me the mixer then mixing the one huh I go and check out the consistency and saying yep that's good enough for us so I'm going to turn it off how do you know how do you know you know it's it's kind of hard to to pinpoint exactly but look at that I'm going to just go and touch that in there and you'll see that semi creamy right but still stiff enough to to even stick to this and I'll show you so it's not dripping right or anything right that's it go back for me and take that off let me still very soft up what I'm gonna do is scrape the sides of the bowl in here is to get all the sugar off we're gonna let it roll again and this would be the last one and then we're done with it smooth delicious okay that's that's it we're gonna go ahead and put that into a bowl now okay so here is our soft consistency I seen and again this icing is half shortening and half butter remember you can find the amounts of the ingredients down below the video this icing is what we use for filling and crumb coating only the whole point of this video is to show you the right consistency for crumb coating and for filling so let me just show you what the soft icing should look like and feel like so if you notice there's no holes in the icing it's very very creamy if I tilt the spatula the icing is not falling off it's nice and stiff but very creamy and smooth to the touch so I want to actually spread this out and you can see how smooth and how claiming the icing is it has a nice shiny silky finish to it and so it is soft but it's not liquidy okay it's still very nice and dense and this is the right consistency for crumb coating and for filling again you mess around and play around with the amount of milk that you want to add to the icing until you find the perfect consistency depending on where you are okay so I just love this icing it's absolutely delicious and I just refuse to use anything else love it wanted me some you want to taste everything feel good right now okay now we're gonna be making the hard icing which is what we use to and to ice the very outside of our case this is outside and on top of the crumb coat so this is exactly like the soft icing the only difference is there's no butter in this icing it's all shortening so we're gonna go ahead and make the icing again you can find the amounts in the ingredients below the video and then we're going to show you the final perfect consistency for icing the outside of your cake take it away baby all right thanks I'm gonna go start with the two cups of shorty so now I'm gonna grab two teaspoons of clear vanilla extract 1/4 in there now you're starting on I guess medium speed say get it soft right away temperature is already pretty soft that's correct yesterday Jason fries yep looking for that thing please negative sippy see ya creamy like that and we're about done there see how I'm gonna add 4 cups of confectioner's sugar one good sunsets restrain yourself too and this of course is already sifted that's correct or I'm gonna add our meringue powder two tablespoons and again we're making a whole batch if you're only gonna be I've seen one small six inch or an eight inch then of course you would have this recipe like a ten pound girl right now gonna add five tablespoons of milk it makes that on low how do you know when to stop I'm just looking at the consistency once again just to see when I feel it's time to add the next full cup and we're just about there so when you don't see any more loose powder right well you gonna see loose powder on the outside but I'm gonna scrape that on the end but just right on the inside exactly no loose powder on the inside and it has not clumped up it's just all smooth now okay we're ready now for more cups of sugar let's see your tip on world white because I'm Chinese five more tablespoons of not so even though the heart I've seen guys is supposed to be nice and stiff we still make it creamy and believe it or not after the cake is iced it's still gonna be nice and stiff once it hardens that's why we use the high fat ratio shortening because even though it does have quite a bit of milk or we actually add a lot of milk to it the fact that you're using more fat in the milk instead of water and you're using shortening pure shortening not vegetable shortening it does let your icing get nice and stiff once it's iced and this is actually the perfect icing and the perfect consistency for getting super sharp corners and really nice straight smooth sites I'm just gonna scrape the sides that's good so how does it feel to scry real good I'm just a nice and stick yeah but I want to get all that powder on the side in there - I'm making my final decision as to when to stop and to be honest with you I just go ahead and look at it and feel it and then I imagine my wife icing the cake if she's gonna struggle with it I'm like nope needs to be looser you know so I'll add a little bit more if I need to but that's pretty much how I think about it I think about your labor but that's not to say that there haven't been times where he thought but that he was perfect and then I had to give it back to him and told him to add just a tiny bit more milk and remix it for me because it still wasn't soft enough just depending on the type of cake I thought you were just trying to make me do something no it is for a reason when I send you to the store it's just to get rid of do something actually it looks pretty good so I'm gonna take that my spatula let's see how it looks hanging from okay there so that's like super super smooth and you have to actually hit it right and I always do this in the bowl because I assimilate what my wife does icing a cake really I didn't know you did that yeah tell ya I think about you so if it's fun zooming nice and smooth so it looks very creamy it looks very foamy but if you could actually hold especially in your hand and run through it it takes a little bit of muscle right I mean to be able to go through it it does that's still smooth that's what's gonna get it for you so that's it that's it I'm gonna put this into a bowl now okay all right guys so here we have our finished hard icing made with all shortening no butter and I want to show you the awesome consistency so you used how many tablespoons of milk sweetie is actually ten tablespoons so quite a bit so as you can see it's very very thick but still very smooth very creamy I don't know if you can see just how nice and smooth that is and that's how the outside of your cake will look when you iced your cake with this really nice stiff icing so again as you notice it's not falling off nice and thick you need a real lean work hard to get get it to fall off so again perfect consistency thank you baby you're welcome Oh shortening now I get a lot of questions as to can you store this how long can you keep it I'll be honest with you I don't even know how long this keeps only because my husband makes this for me like literally minutes before I start icing my cake so my recommendation for the perfect consistency and the perfect smoothness and creaminess for the ice be somebody like me well yeah that would help but also just make it right before you ice your cakes I wouldn't recommend making this icing hours before and then just having it sit there as you can see the best consistency is right when it's made so literally he would just cover this in plastic and bring it over right to me and I would start icing so my recommendation is to make the icing right before you ice all right guys so here we have our two full batches of soft icing which is half butter and half shortening and our hard icing which is all shortening no butter again you can find the links to Edna's recipe underneath our video and then you can also find the recipe and the list of ingredients in the description box you can tell the difference in color the soft I seen which has half better house warning I don't know if you can see in the video it's got a little ivory or soft yellow tint to it because of the unsalted butter and then the heart I seen is really a really nice white real beautiful snow-white color because it's all shortening it has no butter in it whatsoever so again be sure to check out our two videos on how to ice absolutely three videos two of them on how to ice and one of them on how to crumb coat and down these will be very very helpful and I hope that showing you how we've made the icing and the consistencies have helped you and remember guys that you control how hard or how soft your icing comes out just by how much milk you use alright so let us know if you have any questions thank you for being subscribers and we look over to your wonderful comments take care everybody bye bye thanks for watching take care of a bike

Channel: Krazy Kool Cakes

Views: 558,645

Keywords: custom cakes, cake decorating, Krazy Kool Cakes, fondant cakes, cake art, cake artist, icing consistency, how to make buttercream icing, buttercream icing, how to ice a cake, icing cakes, icing technique, icing cakes with sharp edges, best icing consistencies

Id: oLmrJVRent8

Length: 18min 17sec (1097 seconds)

Published: Sat Jan 09 2016