Ingredients:
200 gm. Sugar
60 gm. water
140 gm. egg white
300 gm. butter
300 gm. Margarine - buy the chilled block margarine (Marianne or Kake)
Method:
(1) Boil sugar and water till thick but flowy.
(2) Whisk egg white till fluffy, then pour in the hot syrup.
(3) Continue whisking the egg white till cool.
(4) Slowly add in the chilled butter and margarine and let it beat till thick and fluffy.
I bet this butter cream tastes really good. tks for sharing.
ReplyDeleteHi Lucy
ReplyDeleteThanks for sharing the buttercream recipe too. I guess it's the egg white that makes the buttercream white.
Regards from Cecily.
Hi Lucy,
ReplyDeleteThanks for sharing the buttercream recipe. Can I use criso instead of margarine?
HI,
ReplyDeleteyes, you can use crisco instead of margarine..that will even be better. It makes the butter cream more white and fluffy...
rgds
aunty, can use all butter instead of butter and margarine?
ReplyDeleteyes delia,
ReplyDeleteyou can use all butter but try to put it in an airconditioned room cos butter melts faster.
rgds
oh no..I used the margarine and its so yellow....:(
ReplyDeletehi anonymous,
ReplyDeletebeat at little longer and see whether it will turn whiter. If you use 100% margarine...it definitely will be more yellowish because margarine itself is already yellow in colour. Use the chilled blocked margarine that is available in supermarkets.
rgds
Oh I used planta.....I whip n whip n whip but its still yellow, and kind of soft and runny
ReplyDeleteanonymous,
ReplyDeletenever mind lah...do better the next time.. chilled margarine butter cream and then you can still use it for your swiss roll.
rgds
is margarine buttercream more suitable for swiss roll or for frosting cupcakes?
ReplyDeletebetween this one and the one in the opera swiss roll, which do u prefer?
i chill it for a while and whipped again.here is the picture i took of mine. does it look correct???
http://img177.imageshack.us/img177/6317/1710061617ko6.jpg
hi anonymous,
ReplyDeleteI clicked onto your link and saw your butter cream. It looks okay, you're doing fine...but as you practice, you will gain more experience and you'll improve.
This buttercream is suitable for everything. You can use it as a frosting for your cupcakes or birthday cake and of course, you can use it for your swiss roll.
rgds
thanks.......
ReplyDeleteit looks okay right....
yeah, it's ok
ReplyDeletethanks aunty my sister says the cream tastes very nice
ReplyDeleteHi Aunty Yochana :
ReplyDeleteI would like to use your butter cream for my hazelnut cake on this Sat.
May I know, do you cut the chilled butter or shortening into small blocks?
I'm afraid my Kenwood beater cannot handle and will get stuck to the butter. Hope you
know what I mean.
My second question, can I reduce the amount of sugar ? I'm going to
incorporate hazelnut cream into it, which has already slightly sweeten.
Thanks a lot.
Cheers,
Alice
Dear Alice,
ReplyDeleteThe chilled butter and shortening must be cut into small pieces so that when you throw into the beating egg white, it won't break your 'K' beater.
Ya, you can reduce the amount of sugar since you will be replacing with your hazelnut cream.
Happy Baking.
rgds
Hi Aunty Yochana,
ReplyDeleteI tried your butter cream and it turned out very nice. My personal prefernce, I will use all butter instead of half butter half shortening which I have done. I used shortening because I have to leave the cake outdoor, too big to put into my fridge. :)
Will send you my pictures by email, once again, thanks
Cheers,
Alice
Have you tried Angie The Choice cakes? I think the cream used is fresh cream. Any idea how to do it? Thanks. I prefer fresh cream as I find butter cream too buttery.
ReplyDeleteHi Angie,
ReplyDeleteYes, they used Fresh cream. Just buy the Non Dairy Whipped cream and whisk it. You can get it from Sun Lik at 33, Seah Street. If you want to keep the cake longer at room temp, you have to buy stabliser to stablise the cream.
rgds.
Thanks a lot for your advice. You have been a great help. I have enjoy reading your blog.
ReplyDeleteHi Aunty Yochana,
ReplyDeleteThanks for your post. I've tried to made it for the first time. It was very successful and very easy to make. Thanks so much.
May I know how long can I keep the butter cream if I will keep it in the fridge unused?
Hi cuen,
ReplyDeleteglad you like the buttercream.
If your fridge is cold enough, your buttercream can keep for months till you finish it. Please keep in a good tupperware container.
rgds
Thanks Aunty Yochana. =)
ReplyDelete"Whisk egg white till fluffy"
ReplyDeleteMay I know how does fluffy egg white look like? Soft peak? Stiff peak? or what?
TIA!
Aunty,
ReplyDeleteI'm shan.
I used all magerine. It's a bit watery, it's it normal?
I kept some of the butter cream in the firdge, & it became hard next day.
It's because I used magerine?
One more thing, after taking out from the fridge, after a while, there was water.
So, if I use butter instead of magerine, this won't happen?
Hi shan,
ReplyDeleteMargarine is perfectly ok.. Buy Kake Margarine or Marianne margarine. Can buy Kake from NTUC. I think your problem is that your sugar when you cook with water is not thick. Your egg white must be at medium peak, then you pour in the syrup. Becareful not to overboil the syrup otherwise it will turn hard and cannot pour.
rgds
Aunty,
ReplyDeleteShan again.
Thanks for the advice.
Will try again.
And will let you know the outcome.
Hi Aunty !
ReplyDeleteThanks for receipe ,I saved it and will try someday . I wonder how is non dairy cream look like , I though only cream is whipping cream and cool whip is for cake ! thanks for your reply !
Michelle
Hi There,
ReplyDeleteI've tried yr buttercream recipe on my cupcakes... it tastes goooood and easy to handle
Thanks for sharing...
Mami
Hi there,
ReplyDeleteMay i know how many eggs do i need to make the 140grams in your recipe.
If i use all shortening instead of margerine will the taste be ok
Hi there
ReplyDeleteMay i know how many eggs to make up 140g.
If i use all shortening will the taste be ok?
Hi Anonynmous,
ReplyDelete1 egg is about 35 gm. egg white. yes you can use all shortening for this cake but with some butter it taste lovely.
rgds
Hi Aunty,
ReplyDeleteshan again.
Said that I'll try again more than 1 month ago, but only did that today.
The buttercream is fine this time.
Thanks for your recipe!
Hi shan,
ReplyDeleteglad you managed to make it.
rgds
Hi Yochana,
ReplyDeleteyou mentioned that a stabiliser can be added to whipped cream to stabilise it. May I know the name for it? Where can I get it? Does Phoon Huat sells?
jacelyn,
ReplyDeleteI use a stablizer called "Whip it". Just add 1 sachet of whip it with 1 cup of whipping cream then whisk it. One of my overseas friend from Canada, who is so sweet, sent it to me as a christmas present. I can post the pic if you want to see it.
or you can see it at: www.oetker.ca
rgds
Thxs Yochana. Hmm...do you know if I can get it anywhere in sg?
ReplyDeleteHi Jacelyn,
ReplyDeleteI never buy "whip it" from Sg before. You can try to ask bakery marts whether they have whip cream stabilizer. They could have other brands.
rgds
Hi Auntie Lucy, i just tried your buttercream recipe and it was very delicious. Houwever, I chilled the remaining in fridge and when I took it out to mix with colouring few days later, the cream became a bit runny and doesn't hold its shape well. I used those Red Man liquid colouring.
ReplyDeleteMust I use those colour paste in order for it to be less runny? How can I make the cream harder?
Hi Trif,
ReplyDeleteAfter keeping a few days in the fridge, the butter cream needs to thaw before you add in colouring otherwise it will separate, water and milk... Try to thaw till soft, then add in colouring. I'm sure you'll have no problem.
rgds
Auntie Lucy, thanks for your prompt response. The problem is I did thaw the cream, then add the colouring, but after I pipe onto my cupcakes, the shape does not hold.
ReplyDeleteCould it be because when I was making the buttercream I did not whip it long enough? The colour is a bit yellow (used butter and shortening).
Trif,
ReplyDeleteI suggest you use 1/2 Butter and 1/2 margarine.
don't use the canned margarine. Buy the block magarine - Kake or Marianne. As for butter, use those harder texture type, not too soft unless it will not hold it's shape. Last time I used SCS but nowadays I find that SCS is very very watery. Maybe you should use Golden Churn. Do give a try again and see what you get this time.
rgds
Oh, I used shortening (Crisco) as I was reading the comments. OK, will try with Golden Churn and Kake/Marianne margarine the next time round. Thanks for your advise. It's always very assuring to know I can rely on your advise. :)
ReplyDeleteEnjoy reading your blog, one of my favorite blogs and drew over all your cakes recipes. I have been looking for a butter cream recipe or probably I should say some frosting recipe that tastes very good which is fluffy and light and not too sweet which often times found on Asian type of cake..any ideas what they are made of, whipping cream or something ??
ReplyDeleteThanks
Hi Btan,
ReplyDeleteMy butter cream is quite light cos using meringue to do it. Perhaps you can try and see whether it's what you want.
rgds
Hi Lucy,
ReplyDeleteAm new to blog and baking and enjoyr reading yr blog very much!!! On the buttercream recipe, can you advise whether it taste the same if I substitue the egg white with the merigue powder? If so, how much should I put to replace 1 egg?
Hi CSee,
ReplyDelete2 teaspooons of meringue powder plus 2 Tablespoons water equal 1 egg white
rgds
Hi Aunty
ReplyDeleteHow long can I keep this buttercream in fridge / freezer? Reason is because I use my left over egg white from kueh lapis to make the buttercream...my goodness end up I have 7 to 8 many tubs of the buttercream!!!! :)
Cyndi
Hi cyndi,
ReplyDeleteIf the butter cream are kept in the refrigerator, it can keep for months and even longer if it's keep in the freezer. Both compartments can be stored depending on how long you want to keep it.
rgds
HI Aunty,
ReplyDeletewhen I need to use the butter cream which was kept in freezer, do I need to re-whisk it again before using it? is it the same method for whipped cream?
for butter cream recipes method #2&3, shall I use "WHISK" instead of K beater?
and switch to K-beater to proceed method#4 ?
sorry asking so many amateur questions :P
Aunty,
Perhaps you may write your own recipes book with step-by-step method, for the sake of us, your loyal fans :) as you don’t need the monies, it can go to charity or grace haven.
Pls ensure to print enuf copies, your fans is uncountable :)
have a blessed weekend ahead !
Hi 2inpink.
ReplyDeleteThanks for the great idea. I will certainly consider.
For butter cream, no need to re-whisk again. Just thaw till you can spread but don't thaw until it turns oily which does happen on a hot day.
Yes after using the whisk (which is for whisking eggs), I changed to 'K' beater which is a paddle. The 'K' beater is good for creaming butter.
rgds
HI Aunty YO,
ReplyDeleteIf I want the butter cream have color, shall I put it on step#2?
Tried to mix with coloring for the chilled butter cream, but the cream became a bit runny and doesn't hold its shape well. I used those Red Man or stars brand liquid colouring.
THanks in advance
n2inpink,
ReplyDeleteYou can make a lot of butter cream and keep in the fridge and just scoop out the amount needed for the day. Remember to thaw the butter cream before adding in any colouring. If the butter cream is too cold, it will separate in butter and water. Remember...thawing is vital at this stage. Addind in colour is at any stage...so no problem at which step you should add in.
rgds
Aunty, I'm preparing wedding cupcakes this weekend and it's my first time.. will this hold long enough for 6hrs? (2pm-8pm)
ReplyDeletePlease advise..
Sue,
ReplyDeleteButter cream normally can stand at room temperature for more than 24 hours so your 6 hours is no problem at all.
Happy baking..
rgds
Thank you so much Aunty.. I really appreciate your prompt reply. *huggies*
ReplyDeleteDear Aunty,
ReplyDeleteCan I substitute the egg white to meringue powder.( how many teaspoon? And can i use butter and shortening. If i use butter how many hours does buttercream last in room temperayure coz i understand that butter melts faster,I need this buttercream for frosting my cupcakes. Oya what is the diff using butter than margarine ( kake)
cos i ever did buttercream using butter and shortening and with meringue powder but there is no syrup for it. ONly used icing sugar. The buttercream look fine and taste nice but after i ice my cake the buttercream melts and i have to quickly refrigerate it. Do u have any idea why does this happened. I really need your advice coz i will be making cupcakes with frosting end of this month and i hope the buttercream can last longer in room temperature.
thanks Aunty....awaiting for your reply soon...
Loveswhisper
hi lovetowhisper.
ReplyDeleteI suggest you follow my recipe to the dot and see whether you like it or not. It shouldn't melt away as what you have done before.
rgds
Thanks Aunty for ur prompt reply Sure i'll take ur advice n suggestion. Will follow ur recipe u have here....millions thnx.
ReplyDeleteRgds
Loveswhisper
Dear Aunty,
ReplyDeleteI forgot to ask you, For this buttercream recipe how many cupcakes can be used? I need for simple piping using 1M tip.
Thanx & Rgds
Loveswhisper
Hi loveswhisper,
ReplyDeleteI know you can use for a lot of cupcakes but how many....soree..really don't know.
rgds
I hope 24 pcs of cupcakes will be more than enough eh for this buttercream. Thanks a load Aunty so generous of you.
ReplyDeleteGod Bless!
Cheers
Loveswhisper
hi aunty yochana,
ReplyDeletejust to double confirm with you as i've read some recipes for the butter cream that use some milk in it. I'm just wondering can i add some milk in this recipes? if i can, how much is the quantity? Will be making swiss roll for the upcoming lebaran therefore will be making this buttercream soon.
i'll be looking forward to ur reply..
thanks,
NH ;)
Hi Nh,
ReplyDeleteyes you can use milk to make butter cream but I prefer without milk. You can use half water and half milk.
rgds
Hi Aunty,
ReplyDeletethanks for your reply. can u tell me what the taste like if i add milk? what type of milk? how long can be kept in the refrigerator? thank u in advance..
Regards,
NH ;)
Hi ND,
ReplyDeleteAny fresh milk can be used but I think butter cream with milk can stay if they are properly chilled in the fridge. I've not used buttercream with milk so I can't tell you how long.
rgds
Aunty,
ReplyDeleteI'm going to try this butter cream. This butter cream is not the same as the chocolate butter cream in Choc Marvel Cake, isn't it? The choc butter cream seems to melt quite fast in room temperature. I used 1/2 butter (Anchor) and 1/2 Buttercup (which is 40% butter & 60% margarine). Do I need to use 100% margarine so it wouldn't lose its shape that fast? Thanks! BTW, the type of cream is easier to use than fresh cream.
Hi delia,
ReplyDeletePlease do not use Buttercup margarine. They are too soft. Use "Kake" margarine or "Marianne" margarine.
rgds
Hi Aunty,
ReplyDeleteI don't think I can find Kake or Marianne margarine here.
Hi Lucy,
ReplyDeletecan i make butter cream without using egg white? thanks
Hi Aunty,
ReplyDeleteI'm so glad when I found your blog! It's really helpful to baker-hobbyists like me!
I would like to try out this recipe, and would like to check pls, whether I can use those paste colouring from Wilton's rather than liquid colourings? That's all I have at home.
Also, is this one of those less sweet and light icings? Because I've tried so many recipes on the internet of buttercream icings which make use of butter, milk and loads and loads of icing sugar, and they turn out very very sweet, though nice for piping. This one I noticed has less sugar than those I've tried before. Will it make a difference to the texture if I reduce the sugar even more?
hi happy,
ReplyDeletefor me, it's ok lah.. You try half a recipe and see whether you like it. Wilton colour will do...
rgds.
aunty, can i use all butter .600 gms of butter instead of 300 gms butter and 300 gms margarine? my 2 yr old daughter is allergic to eggs.shall i skip it altogether or what do i do,aunty?
ReplyDeleteHi Jessica,
ReplyDeleteYes you can use all butter but the only problem is that it may not be able to stand the hot temp in SG. The margarine is to make the butter cream hold it's shape and become more stable. YOu can omit the egg but you have to add in more icing sugar and the butter cream will not be as light and fluffy as the one with the meringue. The eggs also give structure to the butter cream and when you pipe it holds it's shape.
rgds
sorry to ask too many questions aunty, but how much more icing sugar should i add if i omit eggs?regards
ReplyDeleteHi Jessica,
ReplyDeleteYou scoop in the icing sugar into the butter batch by batch until it suits your taste. Not too much tho...it could become very coarse and sandy.
rgds.
Hello Aunty,
ReplyDeletei dont have an electric hand beater..can i try this recipe with a normal wire whisk..will it turn out good? pls respond..thanks..
Hi Angela,
ReplyDeleteYes you can but you need two ppl to do it. One to pour the meringue and the other to whisk.
rgds
Dear Aunty,
ReplyDeleteThanks a lot for your kind advice..
rgds
aunty!
ReplyDeletelove your blog so much!
alamak, i bought SCS butter already.. don't wish to waste it to make butter cream.
am intending to use crisco shortening and SCS butter. Since you think SCS butter is water, can i omit the water?
Saj
Hi Saj,
ReplyDeleteCan try with SCS lah...think no problem lah.
Now butter has shot up. My usual butter that I used to buy has shot by a dollar each.
rgds
Hi!
ReplyDeleteCan i know if the butter here is salted or unsalted? and what brand preferably should be used?
Thank you so much
Hi anonymous,
ReplyDeletepreference of butter is up to you. Either one is acceptable.
No particular brand in order. any brand will do.
rgds
Nice Cream, Yochana, can you kindly email me a good sugee cake/cookies recipes, thank as I'm a new fan of yours !!!
ReplyDeleteaunty, i only have butter and shortening here, i don't want to use margarine, since margarine here is so yellow, what do you think if I use butter and shortening?
ReplyDeletegonna try this out on monday :)
rgds-YooLee
Hi Yoo Lee,
ReplyDeleteJust use butter and shortening will do. Indonesia has a lot of nice butter.
rgds
I have elle & vire and anchor butter aunty, gonna try this! thanks for quick response aunty!
ReplyDeletergds-YooLee
aunty, I just finished making buttercream, soooo light, smooth, but I think need more sugar! taste really plain for me. so I added some (lots of)icing sugar, what do you think aunty? will this make the buttercream watery? I iced the buttercream in freezer now
ReplyDeletesending you the pics of my buttercream now:) need your comment:)
rgds-YooLee
HI Yoo Lee,
ReplyDeleteYour butter cream looks glossy because I think you used 100% butter. I will taste delicious but if you put in room temperature they might melt away. For a first timer, you are pretty good. Make sure your butter is cold when beating into the cooled egg white.
rgds
aunty, I use half recipe, and for laziness, just put 130grams of butter and the rest is shortening. and I use meringue powder.i just put shortening and butter alternately, but i didn't think the butter is that cold, just so so I think. should that be OK?
ReplyDeletewhat's the difference using cold butter? and can I increase sugar into 150-200gr with the same water?will it be too watery?
rgds-YooLee
Hi Yoo lee,
ReplyDeleteIf you use cold butter to make butter cream, the butter cream will not turn oily and melty.
rgds
just used the buttercream yesterday aunty, and they turned our nice,smooth as before and definetely taste good! thanks for the tutorial aunty!:)
ReplyDeletergds-YooLee
Oh Good...Yoo Lee,
ReplyDeleteAs you do more, your Buttercream will get better and better.
Have fun.
rgds
Hi Yochana,
ReplyDeletecan i ask what does those outside bakery shop use for their swiss roll cream filling? It seems they can be kept outside at room temperature for at least 2 days. Is it whipped cream that they made from non dairy whipping cream or like your butter cream? For me i am a person who does not like butter and i tried the the swiss roll from bakery shop, their cream although is very thin layer, it does not have the taste of milkor butter which i like it. And most important no need keep the cake in fridge, seems like we must keep the butter cream here to preserve it. You have any idea how to make those cream like the bakery shop?
marianne margarine is no longer available here, i was recomended by the ingredient shop to use cremello or creamwell instead but they tasted like "Wax". Any other margarine can you suggest? Thanks
ReplyDeleteHI,
ReplyDeleteFor Creamwell, you still have to mix in some margarine and icing sugar.
If you can't find Marianne (which Sun Lik has a lot), then get KAKE from NTUC.
Rgds
Hi yochana..
ReplyDeletemay i know how to make fresh cream? n does this butter cream can be also use as icing for birthday cakes? TQ... I like your blog a lot
Hi anonymous,
ReplyDeleteJust buy a box of Whipping cream from cold storage or any supermarkets and then whip it up. That's all. Have fun.
rgds
Hi Yolanda, i just stumbled onto your blog while looking for a buttercream recipe and your blog just kept me reading! :)
ReplyDeleteHowever, could i just ask.. for a sponge cake, what would you recommend using as a filling in the middle of the sponge cake? Buttercream/ whipped cream? Which would actually better withstand our Singapore weather and after filling the cake, can the cake be left out of the fridge for 1-2 days? Would the buttercream/ whipped cream spoil?
Sorry to be long winded but could you also recommend me a good, stable whipped cream recipe that i can use as filling for cakes and how long can a whipped cream filled cake be left out of the fridge for?
Thanks so much!!
Serene
Hi Serene,
ReplyDeleteUse butter or whipped cream depends on the function itself.
if it's just a home party whereby fridge is 24 hrs, I'll suggest whipped cream which is less fattening and it's nicer to eat too. You can use blueberry pie filling / mango filling / strawberry. You can use any fillings you like if you do have a fridge standby.
If there is no fridge and the cake has to be placed on the table for beginning to the end, I'll suggest Buttercream. It can withstand heat and can be kept overnight without chilling in the fridge. Otherwise, make chocolate fudge / pandan fudge or corn fudge . It can stand at room temp but not overnight.
Cupcakes with fondant are very popular nowadays...
You can also use mousse which has added gelatine in it.
rgds
Hi yochana,
ReplyDeletethanks for that! i was actually thinking of fondant.. but i heard that fondant should not be refridgerated after placing it on the cake.. however, i do want a filling in the centre of the cake and if i do the cake ahead of time was wondering what filling would be best to use since fondant should not be refridgerated. Any recommendations? I am interested in your recommmendation for mousse but would it deflate and how long can it stay out of the fridge for? Any good mousse recipes to recommend?
thanks so much!
Serene
Hi Serene,
ReplyDeleteMousse cakes can last at least a few hours at room temp.
You can use chocolate cream or blueberry pie filling as your filling. It won't melt.
rgds
Hello Aunty,
ReplyDeleteI really love all your recipes and hope I can try all of them :)
I'm thinking of going to do the coffee swiss roll. So, for the butter cream recipe here, is it the exact amount for the swiss roll? Because I don't like to keep any excess in the fridge.
Can you please give me the exact ingredient just for the coffee swiss roll?
Many thanks and regards.
Hi anonymous,
ReplyDeleteNo it's not exact, just make a quarter of the recipe will do if you don't like to keep excess in the fridge.
rgds
hai aunty yochana i would like to know if i would like to flavour my butter cream chocolate can i add cocoa powder,chcolate emulco or any brand that you will recommend me. thanks
ReplyDeleteHi Spade Belo,
ReplyDeleteuse Varlhorna cocoa powder and then add in some melted chocolate.
rgds
Help!!! I need to bake some cupcakes for teacher's day next week for my son's school as gifts. Could you give me a good buttercreme or whipped cream frosting for choc cupcakes that withstand our heat without keeping in fridge. Thank you a million in advance. Yang
ReplyDeleteHi anonymous.
ReplyDeleteUse this butter cream will do...better use Marianne or Kake margarine and omit the butter. Margarine can withstand the temp. but it will not be as tasty as mixing with some butter.
I think for teacher's day, because go for aethestic...
rgds
Thank you for your swift reply Aunty. If I use all matgarine and (dun taste so nice)..... Can I use 3/4 margarine and 1/4 butter. Will it taste better and still give me the aesthetic look. Sori I sound very blur. It's my 1st time doing buttercream.... wish me luck. Kinda kuncheong........
ReplyDeleteHi aunty...
ReplyDeleteI would like to make a green frosting 4 e cake...
can I whip e pour n whip and add green colouring omitting any paste? Also do i need to chill the coloured whipped cream before frosting.
thank u n hugs
Mal
Hi Mal,
ReplyDeleteAdd some greentea powder then whip together with the whipping cream.
rgds.
hi anonymous,
ReplyDeleteyes you do that ...3/4 margarine and 1/4 butter.
rgds
Hi aunty Yochana,
ReplyDeleteInstead of sugar & water boiled to thick syrup, can I use icing sugar instead.
Can I omit the egg white?
Would it still yasye good with just butter,margarine and icing sugar? Will this stand in aircon room with melting?
Thank you so much for your teaching and sharing.
Please advise.
Hi aunty,
ReplyDeleteI'm new in baking so the Kake & Marianne margerine is quite new to me and I couldn't find it in here. Can you please suggest any chilled margarine other than these? FYI, I'm staying in Perak, Malaysia. TQVM aunty!
Hi Aunty Lucy,
ReplyDeleteI have been to quite a few NTUC outlets but they don't seem to stock on Kake or Marianne margarine (at the chill section). Can we use Planta margarine or any other Meadow Lea spreadable margarine? Sun Lik is a bit out of the way for me. Kindly help. Thks so much. Warmest regards, Chris
Hi,
ReplyDeleteI just bought Kake margarine from Carrefour.
rgds
Hi Aunty,
ReplyDeleteI just tried your recipe. It tastes very good, but the texture is a bit soft. Not like the photo of yours (looks like a scoope of ice-cream). Is it because I used 100% butter? Will it be better after I put into the fridge?
I am going to use it as the icing for my daughter's birthday cake. The party is in-door, air-conditioned. So it should not be any problem melting right?
Thanks & Regards,
Jenny
Hi jenny,
ReplyDeleteoh, if it's for a birthday cake, you have to mix in Marianne or kake margarine otherwise it will turn oily. I suggest you make another recipe 100% margarine and mix with the butter one otherwise you will have problem piping and keeping it at long period of time.
rgds
Hi aunty,
ReplyDeleteI'm new to this site, pls advise what is pipe & how to use it?
Also as for butter, can i use those block margaine (Brand NTUC) is it ok....thanks
Hi anonymous,
ReplyDeleteYes you can use the block margarine from NTUC called KAKE.
Pipe?? I can't understand your question. Are you referring to piping? You need to buy nozzles and piping bags. Fill it up with butter cream and pipe in onto top of cakes.
rgds
Sorry forgot to ask can i use the mixer to whisk the egg whites? or must i use the hand whisk.
ReplyDeletebtw i've a problem with my oven, is those Taiyo oven, whenever i bake i've encountered problem, hard to gauze the temp if i followed the instruction from the book/yourself, the things seem not cooked well so i normally will switch on to the max temp 230 it turns out to be burnt :-(
Can advise on this temp thingy?
thanks
Hi,
ReplyDeleteI normally use a whisk to whisk my egg white.
Your oven must be very small.
230C is very very high...too hot to bake a cake. Buy an oven thermometer to test your oven's temperature.
rgds
Hi Aunty
ReplyDeleteI'm tinking of trying out this soon... i read your replies on all comments.. and notice u mention that we can use whippped cream too? can it stay well on room temp? Thinking of baking cupcakes and bringing it to my frend's chalet for her bday and i always prefer the taste of whipped cream...
Hi chery,
ReplyDeleteWith out warm weather, the whipped cream will melt quickly..you can use it provided you put it in the fridge quickly.
rgds
thanks for your advise... i shall stick to butter cream like u mention~~~~
ReplyDeleteexcited about baking cupcakes~
Hi lucy,
ReplyDeletemay i know why do you need to boil the water and sugar ?
Can we just whip together with the butter and egg ?
Adele
Hi Adele,
ReplyDeletefirstly the hot syrup cooks the egg white and kills any bacteria. secondly the egg white will be more stiff and doubles in volume, and so when you beat in the butter, it becomes very creamy and not watery.
rgds
Hi Aunty,
ReplyDeleteCan i know if i want to make choc buttercream, how much choc should i add in? And what kind of choc is the best?
Thanks
Christ
hi christ,
ReplyDeletemelt some varlhorna chocolate and mix it gradually into the buttercream. Amount of choc depends on your taste.
rgds
Aunt Yochana,
ReplyDeleteBlessed Christmas!
I tried your buttercream which I added more sugar because while I was melting the syrup, I realised it was still watery, I found it sweeter.... real smooth and yummy.
My question is while I am whipping the egg white, how do I know it is firm enough for me to pour in the syrup.
My end result is not as firm looking as your picture could it be the egg white or the more sugar.
I will try till I oerfect it.
Thanks for sharing.
Hi anonymous,
ReplyDeleteboil till it turns into a firm ball when you drop a droplet into water. or Use a candy thermometer - boil the syrup till it reaches 118C.
rgds
hi aunty,
ReplyDeletefor the margarine can i use the can type... like those for spreading bread that kind. can i ?
thnks
busy_shim
hi busy_shim,
ReplyDeletethe canned type will be too soft.
rgds
Dear Aunty Yochana,
ReplyDeleteHow long do I have to boil the sugar and water till it becomes thick & flowy? on Low or high fire?
How do I boil it till it is a firm ball? The longer I boil the water it is still runny, therefore I added more sugar... the buttercreme became sweeter. Did I do something wrong?
I dun understand what do u mean you drop a droplet into water?"
Please help. how do I perfect your wonderful recipe...
Thank you so much for replying and helping me
Jacqueline
hi aunty yochana
ReplyDeletetil now i cant find kake or marianne from ntuc. i just used ntuc brand + golden churn and the result is absolutely yummy :) it tasted like those cake shop buttercream :)
love it!
thanks for sharing this recipe :)
Hi Yan,
ReplyDeleteI saw a lot of Kake margarine (at the cold section) at NTUC - Thomson plaza. You can get marianne from Sun Lik. She has stock.
rgds
Hi Jacqueline
ReplyDeleteGet a candy thermometer and place it into the sugar syrup mixture when it's boiling. If it shows firm ball, then it's ready.
rgds
Thanks Aunty Yochana,
ReplyDeleteSeems like no other way except to invest in a candy thermometer.
Alrite, thank you so much for your guidance. Apprecite much
Jacqueline
can this be use as the cream that spread on birthday cake? what did bakery usually use, is it whipping cream to spread on the cake or this one?
ReplyDeletehi anonymous
ReplyDeleteyes you can use this butter cream for birthday cakes. Bakery shops used both - buttercream and whipped cream.
rgds
Aunty Yochana & Yan,
ReplyDeleteJust keep in mind, not all NTUC stock up on Kake. The ones in the east dun.
Carrefor does, do keep in mind besides Sun Lik.
Jacqueline
Oh thanks Jacqueline.
ReplyDeleteKake, I saw it in NTUC at Thomson Plaza.
rgds
Hi Auntie Yochana,
ReplyDeleteJust 3 things to check with you:
When beating the egg white till fluffy - you mentioned medium softpeak - May I know at this stage (1) is the eggwhite supposed to be a bit runny with very soft peak i.e. a hook forms and drops back when beater is lifted? I know it's not easy to describe but just a guideline will do (2) If I go pass slightly this medium peak to a little firmer peak but not firm peak will it still be ok for syrup to be added to and produce good buttercream? (3) May I confirm my understanding that when syrup is being poured into the egg white it has to be constantly whisked i.e. I keep the mixer going while pouring the hot syrup? Thank you for your generous advice and time! Best regards, Chris
Hi Chris,
ReplyDeleteYou whisk the egg till medium or stiff also can but not soft peak.
You pour in the hot syrup while the egg white is still whisking away.
rgds
auntyy yochana, i really like ur buttercream...i use it for every cake & my friends like it veru much bcoz it's not too sweet & it's light..like whipping cream..thank u very much..all the kredit is to u..
ReplyDeleteThumbs up chomeldvery
ReplyDeletergds
Dear Aunty Yo,
ReplyDeleteI follow your recipe to the dot. The last one I made I had unmelted sugar crystal in my buttercreme. I boiled it till it's thick & flowy.... Everything well great till I started piping...Then I had to sieve my whole lot of buttercreme to remove sugar crystals.
Still love the buttercreme
Many thanks for your generosity.
L-plate baker.
Hi Aunty Yochana,
ReplyDeleteExactly how much cocoa powder and melted chocolate do I need to add in for the above recipe of buttercream? Thank you very much!
Dear Aunty Yo,
ReplyDeleteThank YOu for sharing your vast experience in baking.
I ve tried your buttercreme and love it.
bcoz margarine was used it's kinda yellowish. I use Kake & Golden Churn.when I mix with wilton color gel, color not vibrabt... all very pale.
How do I get vibrant colors for cupcakes.
Should I use shortening instead with Ville& Villa butter instead, would buttercreme be whiter.
Many thanks
Jacqueline
Hi Aunty Yochana,
ReplyDeleteI tried out this recipe and have to let u know it taste great! Not too sweet just nice:) It was a hit when i used them on my cupcakes for a house party.
Just a question, if i would like to add strawberry flavouring to the buttercream,can i use strawberry DP or strawberry puree?
Thanks again for this great recipe!
Hi Anonymous
ReplyDeleteJust use strawberry paste or emulco will do.
rgds
Hi,
ReplyDeleteCan I use merigue powder to replace egg white and icing sugar to replace sugar? If yes, then I don't have to melt the icing sugar in the water already is it? Pls advise.
Vivien
Hi Aunty
ReplyDeleteI read in ur earlier replies u mentioned tat using Crisco together wif Golden Churn is better as compared to using Kake or Marianne wif Golden Churn... is it bcoz Crisco can withstand our S'pore heat better?
Hw long can the excess buttercream which hv oredi been tinted wif colours stay in fridge without turning bad?
Hi Aunty Yochana,
ReplyDeleteI've prepared this buttercream but the texture is glossy and it's not like the picture.
I'm wondering if I can add some icing sugar to stiffen up the texture?
TIA.
Best Regards,
Vanessa
Hi Aunty
ReplyDeleteIs the tin crisco same as the block one? which will be better?
Hi Aunty
ReplyDeleteWhat is the difference between the tin form golden churn butter and the fridge one. Is it ok to use the tin form? Thanks
Hi Aunty Yochana,
ReplyDeleteJust want to let you know that I absolutely love your recipe for the buttercream! I originally made some Wilton Class Buttercream, intending to use them for my son's 1st brthday cupcakes that I baked. I hated the heaviness of the cream and after turning and tossing in bed for 1 whole night, made a batch of your cream the very morning of his birthday party and they turned out exactly the way it should! Everyone only have words of praises for the buttercream! I dare not imagine what they would have said if I have proceeded to use my wilton class cream. :p
I will now safe the wilton class buttercream for my wilton decorating class 1. :p It is not edible! Opps!
THANK YOU!
Dear Aunty Yochana,
ReplyDeleteMay I know how long can I keep the butter cream in the fridge? Thanks.
Sheryl
cookiss007@gmail.com
P/S I love to visit your blog & look at all your amazing creations. :)
Hi Sheryl
ReplyDeletemeringue buttercream - try not to keep too long. 2 weeks is no problem. This buttercream has egg white content so try not to keep too long. You can keep in the freezer and it can last for at least 1 or 2 months.
rgds
Thanks for your quick response :) Going to try it soon...
ReplyDeleteHi Auntie Yochana
ReplyDeleteI've tried ur recipes twice but doesn't turn out as well as yours. Mine was very soft almost watery.
Is this buttercream the same as Swiss Merigue Buttercream? Once i add in the butter & magarine, must i wait till i hear the slapping sound then stop the machine?
Desperately need your advice
Thank you Anutie Yochana
mksyafiq@yahoo.com.sg
Hi Aunty Yochana,
ReplyDeleteThank you so much for this recipe. I used 250gm margarine (standard block size) and the rest butter. Did run into some problems with the syrup as I left it on the stove for too long and it hardened. Reheated again with a little water and all is well.
Butter cream turned out delicious and silky!
Hi Aunty Yochana
ReplyDeleteI added Bake King liquid form coloring but the color doesn't come out till I added almost 10ml. Is liquid coloring suitable for this recipe?
Hi Aunty Yochana
ReplyDeleteEnjoyed reading all your creations!!
for margerine, can I substitude with soemthing else, I learned that vege-based oil is bad for health?
Also, for other recipe whic involve shortening, can I substitude with others too, to get the crunchy and layered texture like siew pow..
I am dying to get my finger nails dirty with all your recipes!!!
Thanks/Ashley
thanks for share your recipe
ReplyDeletei like it.
Hi Aunty Yochana,
ReplyDeleteHow to make chocolate cream for swiss roll?
Regards from Tracy
Hi aunty,
ReplyDeleteI plan to try this butter cream recipe. Can i check on step 3.
(3) Continue whisking the egg white till cool.
So i should take it off the heat and then continue to whisk is it?
Thanks a lot
Carol
Hi Carol
ReplyDeleteYes, take it off from the heat.
rgds
Hi Aunty
ReplyDeleteI made a batch of the buttercream following exactly your recipe except that I substituted the margarine with crisco. The buttercream was so smooth, creamy, silky and nice but it was a bit bland. Could we add 1tsp of extract and does it change the consistency much?
I added the strained strawberry jam towards the end and this caused the buttercream to turn grainy and separated. Aunty, do you know what went wrong? I tried to beat longer but still cant get back to the original consistency.
Btw, thank you so much for sharing and teaching! Love your site so much!
hi Aunty Yochana,
ReplyDeletethx for sharing the recipe with us! :D
would like to ask roughly how many eggs will b needed for this recipe? :D
thanks! :D
Hi
ReplyDelete1 egg = 40 gm egg white.
rgds
Hi Aunty Yochana,
ReplyDeleteI know that u mentioned that this recipe can withstand the heat here, but do you think it can withstand the sun if I were to leave it on the table outdoors under direct sunlight? (eg. at flea markets)
Or do you think I should add shortening or use 80% margarine and 20% butter?
Hope u could help. =) Thanks!
Regards, Jacqueline
Hi anonymous
ReplyDeleteno, cannot put under direct sunlight.
rgds
Hi Aunty Yochana
ReplyDeleteThanks for sharing, nice butter cream which tastes very light. Can I add in the Wilton Colouring before keeping in the fridge for later use?
Cheers.....
SL
Hi I just try ur recipe but it turn out really soft, what have I done wrong? Is there anyway to save it? I need to use it to pipe cupcakes. Please advice thank u! Oh I love your blog!
ReplyDeletehi !
ReplyDeletewhich cream will you suggest me to use at this swiss roll? to keep everything in place?http://www.pinterest.com/pin/18507048439999442/
,
Liz
hi !
ReplyDeletewhich cream will you suggest me to use at this swiss roll? to keep everything in place?http://www.pinterest.com/pin/18507048439999442/
,
Liz
hi !
ReplyDeletewhich cream will you suggest me to use at this swiss roll? to keep everything in place?http://www.pinterest.com/pin/18507048439999442/
,
Liz
hi !
ReplyDeletewhich cream will you suggest me to use at this swiss roll? to keep everything in place?http://www.pinterest.com/pin/18507048439999442/
,
Liz
Hi Yochana,
ReplyDeleteThanks for sharing your recipe,
I have a problem after finished mixing cream (around 20-30 minutes), there is some water droplets on the cream and if this happened, the cream cannot be used anymore (too soft to do anything). May I ask how to prevent this problem? My method is finish all icing within 15 minutes. But I don't think this is a good idea if I have to make more than 20 cakes at the same time.
Thanks,
Leo
Hi,
ReplyDeleteIf I use this buttercream to cover a cake. Can I leave it in the air condition room during office hrs or it's better I kp in the fridge?
Hi,
ReplyDeleteIf I use this buttercream to cover a cake. Can I leave it in the air condition room during office hrs or it's better I kp in the fridge?
Hi Aunty Yochana,
ReplyDeleteWith this amount of buttercreme what size of cake can it frost?
Lovely blog.
Jacqui
Hi,
ReplyDeleteIf I want to have a strawberry buttercream, can I just add in strawberry purée n mx?