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  • Hello! I'm Jemma, I'm from Crumbs and Doilies cupcakes. I really want to show you how to

  • make some awesome cupcakes and the first thing you need to do, apart from having cupcakes

  • obviously. Is learn how to make perfect buttercream. So we're going to do that right now.

  • Buttercream obviously has butter in it. You're going to need 200grams of that. You need to

  • make sure that your butter is nice and soft. This one's straight out the fridge so if I

  • tried to use this it would be really difficult and it would take forever and might even break

  • my mixer. But it wont break my soul. I'm going to use this free standing mixer,

  • I'm just going to turn this on and have it on a medium speed. If you don't' have one

  • of these you can use like a hand blender, the one's with the two pronged mixer things

  • that go into the. They're pretty good actually for small quantities. If you're really old

  • school you can do it with a wooden spoon but you know get ready to pump because that is

  • hard! Ta da! As you can see its so much paler than

  • it was when it went in and it's like fluffed itself up ready to have some icing sugar put

  • in. This is 450 grams of icing sugar, which I have sifted and I'm going to sling half

  • of that in, starting on a slow speed which is really important! Because if you don't

  • you're doing to end up with a face full of icing sugar which has happened to me many

  • times! Let's get this stuff in. And just do exactly

  • the same thing as you did a minute ago. Just start slow and increase the speed. People

  • always ask us how we get our buttercream to be so white. The only trick to really pale

  • and really soft fluffy buttercream is time. A lot of people just rush it and end up with

  • some really thick and stodgy and kind of like eurgh, claggy. Which doesn't make a very tasty

  • cupcake. Just give it some patience, patience is a virtue.

  • Now we're going to add some milk to make it really lovely! So right down to the minimum

  • speed. Two tablespoons for this amount. No matter how good these mixers are, there will

  • always be a bit it can't reach at either the bottom or round the sides. So get your spatula

  • in there and give it a bit of a poke around. Make sure all of that stuff is getting mixed

  • up as well. I'm going to put some vanilla extract in, for this amount of icing , like

  • half a teaspoon. Use the good stuff. Don't use vanilla essence, i don't even know what

  • that is. It's gross. Butter cream's ready, oh yeah! Really soft

  • and velvety and fluffy and gorgeous and yummy and they should also taste good. Hopefully.

  • There's no way it's not going to taste good! So before you start, take your utensil, whatever

  • you're using. I'm using a spoonula. It's kind of like a spoon, kind of like a spatula. It's

  • a spoonula. You can use anything really, a palette knife's good, or even a teaspoon would

  • work. To cover a cupcake with buttercream, you want

  • about this much to start with. Like a squashed ball perhaps. And then grab your cake, you're

  • going to blob your icing on and you;'re going to bounce it around as well as turning it

  • like this. So here it goes, plop. Plop, turn and bounce. Kind of like tapping your head

  • and rubbing your tummy at the same time a little bit but once you have a few goes at

  • it. you'll get the hang of it. So you want to cover the whole cake but be mindful you're

  • not splishing it over the sides. Then when you get to the top do a little flourish.

  • You need to make sure tour buttercream is still wet, so don't wait to long. We're going

  • to sprinkle. SO just grab some and sprinkle from a height and just sprinkle.

  • So there we have it, a beautifully hand iced buttercream cupcake for you to eat, or share

  • or just eat.

Hello! I'm Jemma, I'm from Crumbs and Doilies cupcakes. I really want to show you how to

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如何製作完美的奶油蛋糕冰激凌|紙杯蛋糕Jemma--------。 (How to make Perfect Buttercream Icing | Cupcake Jemma)

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    Liwen 發佈於 2021 年 01 月 14 日
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