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How do I add this to an italian meringue buttercream?

Could you please consider putting the amount of butter at the bottom of the page as you add it? It makes it very difficult to watch and do it at the same time when you have to go through and write everything down first it's just not enjoyable. Thank you

is it safe for dogs to eat?

So fast and can’t see detail, so sadly won’t be able to make it for a cake I need to do. Lovely though

I did not understand. Is the cream cheese room temperature as well or just the butter? Thank you!

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❤

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?

Please dear,tell me,how to make cake with out eggs,I ,m vegan

Please,tell me how to make cake with out egg,I,m vegan

How your butter cream so firm?

Woooooooow!!😮

Recipe please! I can't find in caption or comments

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

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?

What is the best one for decorating cups cake , Russian flower please ?

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!

Thank you .

So pretty!, :-)

Hey Jinny! So I followed your tutorial intensely Nd I was actually able to finally make a good red buttercream! Yeah ! Thanx so much!🤗

I did it worked but with a lot more of black color and i used the same color like in video.

Hi I like your work it’s pretty flowers and which tips did you use for the flowers of the first flower?

I live in Canada . Can I still use block cream cheese to make your frosting ?

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 😂😂😂

WHERE HAVE YOU BEEN ALL MY LIFE! This recipe is AMAZING!

Thanks

Great

Can I color this frosting????

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

Yesssssssssssssssssssssssssssss!!!🎉

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.

Thank You!

Thanks Jinny❤

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 😊

Thanks for the video can I use any kind of unflavored gelatin thanks

Beautiful! ❤️

Will this reduce the “stained mouth” amount when eating?

Does whipped ganache set just like the unwhipped one?

Instead of showing this lady talking and her watching the mixer for ever, how about showing what's happening inside the mixer?!

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.

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.

Thanks for sharing

Hi what about cake batter fie red velvet cake

Thank you❤

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!

Can I make this using all cream cheese instead of cream cheese and butter?

It's dreamy! ❤🎉

Oh my! That looks lush!!! ❤️

Is the cream cheese softened/room temperature as well to start?

Love it....

hi if only making 6 choc cupcakes do i halve the cocoa etc