Replying to @CJ The question I get asked the most - What is your buttercream recipe? Please see video for my method. I use American buttercream for all my icing needs - piping flowers, cupcake icing, crumb coating a cake and covering a cake. I only use 3 ingredients - unsalted butter, icing sugar and vanilla extract. I DO NOT add in milk, this will affect the longevity of it. Because I don’t use milk, any leftover buttercream can be stored in an airtight container until the use-by date of the butter. So remember to take note of this. When I make my buttercream, I always make a big batch so use 750g of unsalted butter, this will use approximately 1.3kg-1.4kg of icing sugar. I always add in a box at first and mix, then add in small amounts gradually until I get the consistency I need. Here are a few extra tips; 🌟Always use butter and make sure the butter is soft before beating, cold butter can stop the ingredients from coming together (that’s why I microwave mine straight from the fridge) 🌟Buttercream can be made ahead of time and stored in the fridge until needed 🌟If you have a stand mixer, use the flat beater/paddle attachment instead of the whisk attachment to mix it, this will reduce air bubbles 🌟Once your buttercream is made, use a spatula and mix it by hand for a few minutes, this helps beat out any air bubbles 🌟If you have added too much icing sugar and it’s too thick, you can add cooled boiled water to thin this out again, just add a little at a time I hope this helps, just let me know if you have any questions. #caketips #buttercreamrecipe #americanbuttercreamfrosting #icing #Recipe #caketok #americanbuttercream #debbiebakes #learncake #caketipsandtricks #learncakedecorating #learncake #cakehowto #buttercream #mandsfood #kenwood #silverspoonicingsugar #icingsugar #caketok