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21530 ratings | 879588 views
Buttercream is of the staples in cake and cupcake decorating. With a wide variety of techniques, types and flavors, it is quite hard what to choose in terms of sweetness, consistency, stability, preparation, ingredients and cost. If you're looking for a stiffer not so sweet buttercream, this recipe is for you! This recipe holds its shape very well, and holds flavor and color as well. *shortening is very important for the stability of this recipe *chill your condensed milk for a few hours to help in stabilizing our buttercream *use softened unsalted butter *you can flavor and color this recipe very well Ingredients: 1 cup softened butter 1/2 cup vegetable shortening 1 can sweetened condensed milk 2 tsp vanilla LET'S CONNECT! FACEBOOK: https://www.facebook.com/MortarAndPastry/ INSTAGRAM: https://www.instagram.com/mortarandpastry/ SUBSCRIBE TO OUR CHANNEL: https://www.youtube.com/channel/UCyJz_PdyLJO94qx6vdOYfJQ Checkout our trending MILO CAKE! https://www.youtube.com/watch?v=tuFASCE-YBM MUSIC: Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://www.twinmusicom.org/
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Text Comments (1153)
Lynn Webb (3 months ago)
Absolutely beautiful, I've never in 30yrs of making and decorating cakes made such an incredible butter cream, i followed your recipe and i couldn't believe how easy and quick it was !!!.it looked beautifully silky and smooth and the taste was so very different from ordinary butter cream, it wasn't too sweet and it just melts in the mouth !!!...anyone wondering if they should try it, please do, you certainly won't regret it, that's what I'm going to make from now on !!!...thanks you so very much Xxx 😊☺😉😍💝🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂
Rach113 (4 days ago)
Lynn Webb Do you have to refrigerate this frosting or can it be left at room temperature on the cupcakes?
Mimi Pool (6 days ago)
+Arooj Amjad try using a margarine that keeps firm even exposed to a warm weather.
Mimi Pool (6 days ago)
+Marietta Barbara Itliong someone said to use cold condensed milk. Try again
Mimi Pool (6 days ago)
+MsLRoscoe 2 it would defeat the purpose of changing from classic American buttercream. Someone commented it's less sweet and so tasty.
Mimi Pool (6 days ago)
The exact comment i was hoping to find. There's only one prob.I'm not eating sugary foods😂 for a bit.
Ms. YaYa (5 hours ago)
can the shorten be in liquid form
zeus tyler sumayao (1 day ago)
Hi po saan po nakakabili ng vegetable shortening or kung wala po nyan ano po pang substitute? Thank u
Kecia Harris (2 days ago)
No shorting for me. Perhaps sour cream.
humeira halim (3 days ago)
What is vegetable shortening
Nikki Eilers (3 days ago)
Personally wouldnt recommend. Luckily I was trying this out on a cake for a friend and not for a client. I found that it has a nice flavor. Because condensed milk has a flavor I enjoy. And it might look great piping. But the texture was just awful. It was Like eating a stick of butter or buttered flavored shortening. If youre looking for something that looks purely looks pretty go for it. But if you want something that is tasty and textually pleasing too. I would recommend at least adding powdered sugar to off put the texture of the butter and shortening. Even after that it was by far not the best butter cream I've ever made. Would recomend sticking to the basics. Because honestly theyre just as easy.
Judy Fleming (4 days ago)
I am curious if this will work with sweetened condensed coconut milk as well?
Andrea Chettiar (4 days ago)
How much in grams is the butter and shortening
Mortar and Pastry (4 days ago)
HI! 225g butter and 125g shortening :)
Miss Sweetheart (4 days ago)
Can i use it for fondant too?
Miss Sweetheart (4 days ago)
+Mortar and Pastry great! Thank you^^
Mortar and Pastry (4 days ago)
Hi! Yes you can 😊
houchi69 (5 days ago)
I see condensed milk, I thumb up.
Jose Ovidio (5 days ago)
Can this be done with marscapone or cream cheese or with regulare heavy cream
Shima Kasnawi (5 days ago)
i also wanted to ask the same question
Bridget McGrath (6 days ago)
You had me until the ‘shortening ‘, ugh.
Bridgette Thomas (6 days ago)
OMG I'm going to have to try this!!
Bluelilly40 (6 days ago)
I think I did something wrong. My frosting was slightly greasy. Still, it did taste really good.
Shanzeh Omar (6 days ago)
What can you use in place of vegetable shortening ?
Aditi Dave (6 days ago)
If we don't have shortening then also can we make this recipie?
Ruqayya Naz (7 days ago)
Where can i find the vegetable shortening?
Gayle. CAT GRIM (6 days ago)
R. Naz it's called Crisco its in a can on the backing isle of your grocery where the liquid cooking oils are found
Ahlam Algamry (7 days ago)
That was good recipe, I will give it a try. If you live in USA, use the shortening the white CRISCO.
Barby Lee (7 days ago)
Shina Lamborghini (7 days ago)
Hmmm jammie the cream......
Samantha Francis (7 days ago)
Hi, it looks lovely! What is vegetable shortening?
Traci Curnell (6 days ago)
Samantha Francis crisco
Markisha D (7 days ago)
Is this buttercream stable enough to be under fondant??
Farzana Nazir (7 days ago)
How many cupcakes can u decorate with this frosting
Mortar and Pastry (7 days ago)
Hi! Usually 12-15 pieces :)
Lesley Hubble (7 days ago)
Can't wait to try this
Bernadette Arabaca (7 days ago)
If you dont have shortening what is the alternative for it ??
Nadia Ramzan (7 days ago)
Tks, I am going to use it
Kavins art (7 days ago)
Can we leave out the shortening
Mimi Pool (6 days ago)
No...The icing will not hold. Try a margarine that stays firm in heat. It should work. It does for me when i do regular buttercreams. I just add about half butter half firm margarine. I live in hot humid Seychelles.
Doa&Mum W (7 days ago)
Eva Redondo (8 days ago)
Just wanted to comment on the "shortening" everyone has a problem with, Crisco makes their shortening in a stick form and says it can be used in place of butter (plus a teaspoon or two of water) and it has 50% less fat than butter. Also, it is not like the old days of using lard out of a can for baking. This shortening is refined, white and clean and it's not bad at all as a substitute. I'm trying this frosting out tonight for sure!
nduncan79 (8 days ago)
Thanks for sharing. It looks like Swiss Buttercream. I cant wait to try this next week for some orders. I will come back and rave how much I liked it once I try it.
Chloe Quarless (8 days ago)
Milk to kill😭😭
bumble .bzz (8 days ago)
Shortening is bad for health as it's a hydrogenated fat. Any other option for that? Can anyone tell me how sweet is this cream as it's 1 full can of condensed milk used, must be very sweet..
Alma Hadzic (8 days ago)
Can you give me megerment by weight? Thank you
Demi Sy (8 days ago)
Hi! Can we also use this as a frosting for a naked cake? Thanks in advance! 😊
Demi Sy (6 days ago)
Yay! Thanks for the reply! Gonna use this recipe! Thanks for sharing! ❤❤❤
Mortar and Pastry (7 days ago)
Hi! Yes absolutely :)
Kitty Mart (8 days ago)
I actually tried this today and I didn’t really like it because it had an after taste in my mouth from the shortening i felt like i at a stick of butter so i melted some chocolate and added it to the mix and it helped didn’t taste the greasy texture in my mouth But thank you will try some other Recipes.
diamond webb (8 days ago)
Looks sooo heavenly. Does caje need to be refridgerated after icing?
K T (8 days ago)
Great idea! Is it too soft to be used for filling in French macarons?
Thank you for sharing
Linda Osborne (8 days ago)
Sounds like a good mix. What's this vegetable shortening? Can I get it in Britain.?
Sadaf (6 days ago)
You guys have copha
Terra Marini (7 days ago)
It is a hard fat made from a mix of hydrogenated palm and other vegetable oils. this recipe will work with any fat that stays hard at room temp so for example, coconut oil which liquifies at room temp would be out. If you can't find shortening just use all butter, Britain has moderate weather, it shouldn't be a problem
Beth M (8 days ago)
some horrible backer in North America added shortening , my mother living in Slovakia always use this recipe with out . It is probably for one purpose only to make it stiff so it could hold better high decorations on cupcakes . Just go ahead and use it with out shorting . It does not affect flavor of the buttercream .
Gayle. CAT GRIM (6 days ago)
Beth thank you love tell your mom hi from us in Arizona state
Señor José (8 days ago)
Omg Vegetable shortening tho?? Last time I used Crisco was for my pie crusts and ended up getting pimples. Lol. No thanks.
noname needed (8 days ago)
So no sugar required ? The condensed nilk I the sweetener ?
Mortar and Pastry (8 days ago)
Hi! Yes. You can also add more sifted powdered sugar if you want it to be a bit more sweeter 😊
Leemei Gan (8 days ago)
Can you add cocoa powder to make chocolate icing ?
Leemei Gan (8 days ago)
+Mortar and Pastry thank you!
Mortar and Pastry (8 days ago)
Hi! You can do so, but your buttercream maybe a little grainy. So the best that I can suggest is to add about 100-150g melted dark chocolate depending on how intense you want the chocolate flavor to be
Rodica Ioana (9 days ago)
What is "vegetable shortening"? Is it a vegetable butter?
Barby Lee (9 days ago)
All that lard in your veins?
Fatema Khan (9 days ago)
This is the best. Anyone not sure? Please try it & you will understand
Marc Q. (9 days ago)
Amazing, I've never seen this recipe in 10 years of doing cakes. 2 questions, can it be smoothed with Viva towels once chilled like with American buttercream? Also, will fondant cutouts stick and stay put? Can't wait to try this, you've got a new subscriber!
Gunay Turanji (9 days ago)
Cream of my childhood 🍓👍
Crystal K (9 days ago)
Absolutely love this recipe! Gave it a try yesterday and everyone loved it. Will definitely be using this recipe from now on. Thank you for sharing.
dolly l (9 days ago)
Im definetly trying this, maybe i could even use it for my christmas cupcakes
susanne merle (9 days ago)
What is shortening? Is it a powder thar keeps creams stiff?
atolm1 (8 days ago)
The term "shortening" technically refers to any type of fat that is solid at room temperature. This includes butter, margarine and lard. ... Shortening is most commonly made from vegetable oils like soybean, cottonseed or refined palm oil, which are naturally liquid at room temperature. For us in the U.S. It's usually Crisco
karen devanney (10 days ago)
What is vegetable shortening please never heard of it here in Wales UK thanks great video x
atolm1 (8 days ago)
+karen devanney you bet, cheers!
karen devanney (8 days ago)
+atolm1 thank you just checked here in UK it's called trex thank you for the reply x
atolm1 (8 days ago)
The term "shortening" technically refers to any type of fat that is solid at room temperature. This includes butter, margarine and lard. ... Shortening is most commonly made from vegetable oils like soybean, cottonseed or refined palm oil, which are naturally liquid at room temperature For us in the U.S. It's usually Crisco.
Sherly Maboloc (10 days ago)
Mary Regan (10 days ago)
Never used condensed milk before have to give it a try
Sandy Chic In Texas (10 days ago)
How much does one batch make? Trying it out tomorrow for a big project ☺️
Marta Granato (10 days ago)
Can you add confectioners sugar?
Marta Granato (8 days ago)
Hi thanks for the tips 👋
Mortar and Pastry (9 days ago)
Hi! Yes, you can adjust the sweetness by adding confectioners sugar a little at a time until you achieve your desired sweetness. Just make sure to sift your icing sugar before adding it to the buttercream :)
ronald fousek (10 days ago)
Shortening is trans fat,right?
Frank Biz (10 days ago)
You should use Hi Ratio shortening instead of Crisco Shortening.
moula haj (10 days ago)
WHATS shortening plz
ROSE GOLD (10 days ago)
Oh this is a filipino recipe
ROSE GOLD (9 days ago)
Amy Sass this buttercream very stable and it last u for 1 week or 2 u can adjust the sweetness
Amy Sass (10 days ago)
Wow never seen this before in South Africa I am excited to try it
Hanne Tanderup (10 days ago)
I am from Denmark , what is shortening ?
Lars Smith (8 days ago)
Google/look up on internet: Crisco shortening. This will give you your answer.
Hanne Tanderup (10 days ago)
Vladigraph Thank you for your answer, that was helpful.
Vladigraph (10 days ago)
Hanne Tanderup shortening is a hard, flavorless margarine. It helps the cream to keep shape when it's warm. You can use butter instead, but it will melt more easily.
Regine Andal (10 days ago)
is it still fine? if i don't have vegetable shortening?
Heather B (9 days ago)
Regine Andal if you keep it in the fridge, yes.
cr king (11 days ago)
You cannot be recommending vegetable shortening with everything we now know about hydrogenated oil.
Scheniquewa Walker (11 days ago)
Okay. I'm a New subscriber 😆
Scheniquewa Walker (11 days ago)
I'm sold on this. Thank You so much for sharing with us.
Kitty Mart (11 days ago)
Ok now how can i make this eith chocolate Can i just add it
OMB Pies (11 days ago)
how to make it chocolate???
R&A aroma_organic (11 days ago)
Bann Isam (11 days ago)
Looks great but the amount of fat is scary,I guess it’s the same with all other recipes though.
Jamie MAC13 (11 days ago)
It may say in the comments but wondering if it needs to be kept in the refrigerator or room temperature?
nancy sharma (11 days ago)
What is vegetable shortening
tushar toprani (12 days ago)
Can you suggest how much 1 cup butter and half cup shortening would be equal to weight??
UshasRides (12 days ago)
Nice recipe... but no good if you need lactose free... swiss buttercream is equally as easy to make, and it’s easier to get hold of lactose free butter than it is lactose free condensed milk.
Kathleen Siguenza (12 days ago)
Looks delicious!!!
Rachel S. White (12 days ago)
I saw this, I got diabetes.
Yesenia Garcia (12 days ago)
Wow! Can this also be used to cover a cake?
Deborah Jett (12 days ago)
I assume that because of the butter and condensed milk that it needs to be refrigerated after decorating?
frances abreu (13 days ago)
Great recipe, looks delicious. Thank you for sharing
Melisa Wilson (13 days ago)
I wonder how it would turn out using the butter, and creamcheese instead of shortning
Rosvely Villegas (13 days ago)
for how many cupcakes is this recipe?
Norma Cano (13 days ago)
Can we add fondant embellishments to this? After we refrigerate can we take out in the morning and the cake with the fondant flowers and it will be fine? I have high ratio shortening can I use this?
Nicole Maani (13 days ago)
What is vegetable shortening? Never heard of it and what is it made of? What alternatives can I use if I can't buy it here in Asia?
Tina Z (13 days ago)
Pretty sure there’s no vegetable shortening in Australia... and not sure I’d want to eat it. I’m assuming it’s more stable with a very high fat content.
Eutaco Zombielatte (13 days ago)
Can i skip vegetable shortening?
Charlene G (13 days ago)
How long can this hold at room temperature?
Ma. Concepcion Carlos (14 days ago)
stable poba to?hnd poba sya agad ngmemelt sa room temp?
Kitty Mart (14 days ago)
Ok what i want to know is am I using salted butter or unsalted
Valerie Jenkins (9 days ago)
Always use unsalted butter. You can always add salt to a dish, but it is impossible to take out if something is too salty.
Kitty Mart (11 days ago)
Mortar and Pastry thanks
Mortar and Pastry (14 days ago)
Hi! I used unsalted butter for this recipe 😊
Sandra Adiohwo (14 days ago)
Is the butter salted or unsalted?
Mortar and Pastry (14 days ago)
Hi! Unsalted :)
Joanna Mucha (14 days ago)
Hi, this looks amazing! I would like to try it out, just wondering what can I use as a replacement for the veg shortening? I think it can be challenging to find one in Poland... do you think coconut oil will work? Or maybe i can use more butter instead? Thanks for your Help!
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+Rolando Macalansag it really looks like a little piece of heaven ❤
Rolando Macalansag (8 days ago)
emily maria (14 days ago)
Hi how can I make this into chocolate buttercream? Thank you
Cathy Vanasse (12 days ago)
Maybe you can use 1/4 c of unsweetened Dutch Processed cocoa powder.
emily maria (14 days ago)
+Mortar and Pastry thank you so very much I am going to use this on a cake for my husband for his birthday. Thanks again keep doing a good job now a subscriber.
Mortar and Pastry (14 days ago)
Yes thats correct 😊 I mean cooled melted dark chocolate so that it wont melt our buttercream. You can add more depending on how intense you want the chocolate flavor to be 😊
emily maria (14 days ago)
+Mortar and Pastry just to be clear use proceed with the recipe as is adding 150g of melted dark chocolate? I assume I need to let the chocolate cool without becoming hard before I add it to the mix. Thanks for your response. Appreciate it.
Mortar and Pastry (14 days ago)
Hi! You can add 100-150g of melted chocolate and mix to one recipe of this buttercream. I prefer using dark chocolate for more flavor
Indra Paiva (15 days ago)
Can we add cocoa powder for chocolate icing?
maribel robles (15 days ago)
Does this icing crust?
maribel robles (15 days ago)
Awesome! Thank you 😊
Mortar and Pastry (15 days ago)
HI! No it does not :)
msdayalasrt (16 days ago)
Can I add food coloring?
Mortar and Pastry (16 days ago)
Hi! Yes you can :)
shamekia Johnson (16 days ago)
Can you use this on a layer cake ?
Mortar and Pastry (16 days ago)
Hi! Yes you can :)
JMT (17 days ago)
Perfect timing! I was looking for a buttercream recipe for my chocolate cupcakes 😍
gerald ynson (17 days ago)
Please I have a question. Can you use this as a frosting for wedding cake. And can you used this in a tropical climate
RENE HARIET (17 days ago)
God bless you for this video. It's amazing!!!!!!!!!!!!
Mortar and Pastry (16 days ago)
Thnk you!
Stoica Loredana (17 days ago)
Can anyone tell me what is the meaning of the shortening ? Really appreciate x
Shani April (17 days ago)
I tried a recipe similar to this, but it used all butter and no shortening. I was really disappointed that it tasted mostly like butter. Slightly sweet, yes, but was really just like honey butter. It was good, but not something I want to put on a cake. I'm wondering if using part shortening makes it taste more like frosting. I too don't like the classic American buttercream because its so sweet. But other versions I've tried (like Swiss meringue and above mentioned trial) just taste like butter! Am I doing something wrong? Because everyone else raves about how delicious the sweetened condensed milk buttercream and Swiss meringue buttercreams taste but I don't get it. Ready to give up and just stick with whipped cream. I really hope someone will reply and tell me what this is supposed to taste like.
Shani April (3 days ago)
+Vladigraph Thanks, yes, I added raspberry puree (following the recipe) but tasted like raspberry butter! I will try adding vanilla and see if that changes it.
squait straight (10 days ago)
Add vanilla!
Vladigraph (11 days ago)
Shani April you are mixing butter, sugar, and some milk, (or almost flavorless egg whites if you use a merengue). Of course it's going to taste like butter. You need to add flavorings if you want a different taste.

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