Camille, when you click on the play button you should see a message that says - Embedding disabled. View on YouTube. Click the YouTube link and you should be redirected to the video on YouTube.
Hey, just wanted to be clear that this isn't my recipe. It's from the talented Sharon Zambito of Sugar Ed Productions - http://www.sugaredproductions.com. I recommend her Perfecting the Art of Buttercream DVD - worth every penny! Also, visit her blog and pick up some extra tips - http://www.sugaredblog.blogspot.com/
Thanks, Deah. I'm making a chocolate cake tomorrow for a retirement party and I'm definitely implementing your recipe from here on out. Love the idea of the different coffee creamers. Everyone will be wondering how I got that yummy flavor!
I never sift powdered sugar - or anything else for that matter ;-) You can use original flavor creamer or play around with the new flavors. Caramel Machiato is to die for on chocolate cake. The Italian Sweet Cream is really good. I use French Vanilla most of the time. And yes, it is hot. I suspect it's to help blend in all that shortening. I just pop mine in the microwave for a minute until it's just about to boil.
***If you have the powdered creamer you can even use that by reconstituting it with water.
So, it's not necessary to sift the powdered sugar beforehand? Is it original flavor coffee creamer? I thought I heard the video say that the coffee creamer is hot? Did I hear that correctly? I love the ease of this recipe!
I have a 5 qt mixer so I use 5c shortening, 5 lbs PS, 3/4c coffee creamer and 4 TBS flavoring. It's important to scale your recipe to the capacity of your mixer so it will mix properly without the air bubbles. Always a 1c shortening to 1 lb PS ratio.
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