Chocolate Buttercream Frosting Recipe Tutorial
#ChocolateButtercream #CakeBaking #MommyRamblingsBlog #BestCommunityonYouTube
Chocolate Butter Cream Frosting
4 Cups of confectioner's sugar
2 sticks softened salted butter
2-3 tsp pure vanilla extract
2/4 cup unsweetened cocoa powder
2-5 tbsp of heavy whipping cream
You can sub half and half or whole milk.
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Developing the perfect coffee frosting recipe
From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”:
Christina Tosi demonstrates how to make the coffee frosting that they use at Milkbar, and discusses the experiments that they did to develop the perfect recipe.
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Claire Saffitz Makes Confetti Cake | Dessert Person
Claire Saffitz Makes Confetti Cake | Dessert Person. Get ready to party! And by party, we mean stay at home and be safe. But fortunately, you need no special occasion to make this delicious, celebratory, kid-friendly, and deeply nostalgic confetti cake. A tender white birthday cake studded with rainbow sprinkles and covered in smooth, tangy cream cheese frosting, it tastes like childhood (which is to say, better than the box). We took a hiatus but Claire and her crew are back with Season II of Dessert Person -- check out this first episode!
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Stand mixer
Three 9-inch cake pans
Ingredients:
Confetti Cake:
Butter for the pans
5 1/2 cups cake flour (23.3 oz/ 660g)
2 1/2 cups sugar (16.4 oz / 466g)
4 1/2 teaspoons baking powder (0.63 oz / 18g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
3/4 teaspoon baking soda
3 sticks unsalted butter (12 oz / 340g), at room temperature
1 1/2 cups buttermilk (12.7 oz / 360g)
1/3 cup neutral oil, such as vegetable or grapeseed (2.6 oz / 75g)
3 large eggs (5.3 oz / 150g), at room temperature
6 large egg whites (7.4 oz / 210g), at room temperature
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup store-bought rainbow sprinkles (3.3 oz / 93g), plus more for decorating
Classic Cream Cheese Frosting
Video Breakdown:
0:00 Start
0:11 Intro to Confetti Cake
0:32 Show Intro / Animation
0:59 Funfetti Cake (Birthday Cake) Ingredients
2:42: Special Equipment / Ingredients
4:14 Mix The Dry Ingredients
5:53 Prep The Pans / Preheat Oven
10:48 Fill Pans & Baking
12:46 How To Make Cream Cheese Frosting
15:16 Level The Layers
17:05 Assemble The Cake
21:10 Cake Frosting / Claire Makes Birthday Cake
23:37 Outro / Tasting Confetti Cake
24:26 Felix Cameo
24:38 Archie Debut
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For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
The Try Guys Make Illusion Cakes Without A Recipe
The season finale is in 3 DAYS! Tickets are on sale now at – get yours today to watch & vote for the winner!
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THE TRY GUYS
The #TryGuys is the flagship channel of 2ND TRY, LLC. Tune in twice a week for shows from Keith, Zach, and Eugene, the creators and stars of The Try Guys.
APPEARANCES
Rosanna Pansino
@rosannapansino
Jonny Manganello
@thejonnycakes
Monika Stout
@truly.scrumptious.cake
EDITED BY
Devlin McCluskey
Voice Over by
Ted Evans
@tedevansvo
Illustrations by
Colleen Tighe
@colleentie
Sound Mix by
Cabel Adkins
MUSIC
Licensed from AudioNetwork
SFX
Licensed from Audioblocks
VIDEO
Licensed from Videoblocks
Official Try Guys Photos
By Mandee Johnson Photography | @mandeephoto
EXTERNAL CREW
Rachel Ann Cole - Director
Jonathan Kirk - 1st Assistant Director
Dawn Shim - Director of Photography
Chris LaPointe - Camera Operator
Giselle Gonzalez - Camera Operator
Ben Hecht - Camera Operator
Ethan Sullivan - 1st Assistant Camera
Maria Alanis - 2nd Assistant Camera
Marshall Victory - Gaffer
David Beede - Sound Mixer
Ethan Molomut - Boom Operator
Susannah Honey - Production Designer
Alessia Madau - Art Director
Krista Lu - Art Director
Jesse Ross - Set Dresser
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Laurie Smith - Food Styling Assistant
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Arlo Bowlin - Production Assistant
Armando Garcia - Production Assistant
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Rachel Ann Cole - Executive Producer & Chief Creative Officer
Nick Rufca - Executive Producer & Chief Operations Officer
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How to Make Super Black Vanilla Buttercream, Frosting(no cocoa needed) ** look in description
230g unsalted softened butter
500g icing sugar
2-3 tbsp boiling water
1/2 to 1 tsp sugarflair black extra
REVISED VERSION COMING SOON XXX
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The Hunger Games Capitol-Grade Dark Chocolate Cake
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This is probably the best cake I may have made to date. The cake is moist dark chocolate and the frosting holds up under Hawaii's humidity. Delicious.
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This recipe is from the unofficial Hunger Games Recipe Book.
The feast served during Katniss's first night away from her family ends with a decadent chocolate cake. Amidst the depression of facing almost-certain death (not to mention Haymitch's dispiriting drunkenness!), this sweet ending perhaps makes Katniss realize that things aren't as bad as they may seem. (The Hunger Games, Chapter 3)
Cake:
2 cups all-purpose flour
2 cups white sugar
1 cup fine-quality unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
Icing: (I gave the measurements of the full recipe, but 1/2 the recipe was plenty of frosting!!) So here is 1/2 the recipe
1 cups (1/2 pound) butter (no substitutes), softened
4-1/2 cups confectioners' sugar
1 1/4 cup fine-quality unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/2 cup milk
Preheat oven to 350°F. Grease and flour a 9 x13 pan or two 9 round cake pans.
In a large bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Make a well in the center and pour in the eggs, coffee, buttermilk, and oil. Mix with a wooden spoon until smooth; batter will be thin. Pour into prepared pan.
Bake 9x13 pan for 35–40 minutes or 9 inch pans for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 45 minutes.
While cake cools, prepare the icing. In a stand mixer with a paddle attachment on medium speed or using a wooden spoon and lots of muscle, beat butter until smooth and creamy. Reduce speed to low and add confectioners' sugar, cocoa, and vanilla, scraping down sides of the bowl with a spatula as you go. Add milk as needed until frosting reaches preferred spreading consistency. (For thicker frosting, add less than a cup of milk. To thin out your frosting, add more milk. The choice is yours!)
Once cake has thoroughly cooled, spread icing over the top.
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Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door.
Also check out Jenn of cupcakesandcardio. You will love her as well.
Jenn and I have met in real life twice and done some video collaborations together. When we are together, we get each other. It is hard to explain to people sometimes what you do and it is nice to be comfy knowing that she also understands everything I am talking about. Oddly enough, she too lives in Canada. I may have to move there soon since such awesome ladies are produced there!
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French Press provided free of charge by Idylc Homes for review purposes only. I was not paid for my opinion.