hi! I’m going to use this recipe soon but i wanted to ask you do you think 5 cups is still enough for a 3 layered 9 inch cake? the internet says so but I wanted to consult with the chef 😅😂
hi!! Yeah, it should be plenty for a 9" cake. Especially if you fill the cake with another type of filling and just use the buttercream for the outside + decor (-: It ultimately comes down to how you build your cake and how much you put between the layers, everyones preferences are different. If ur still feeling anxious about having enough you can always do a 1.5x batch and any left over freezes perfectly!
I would say for me I add about a 2 teaspoons to a tablespoon worth of salt to this recipe but I also mostly eyeball it so sometimes a touch more. rarely ever less. Though im not sure I fall under the "normal" category as I am a SALT LOVER
I just made this - I have made swiss buttercream only a dozen or so times as a casual baker and I just want to rave that it tastes amazing and it was the first time I didn’t once question my choice to make my own buttercream! Thank you!
hi! I’m going to use this recipe soon but i wanted to ask you do you think 5 cups is still enough for a 3 layered 9 inch cake? the internet says so but I wanted to consult with the chef 😅😂
hi!! Yeah, it should be plenty for a 9" cake. Especially if you fill the cake with another type of filling and just use the buttercream for the outside + decor (-: It ultimately comes down to how you build your cake and how much you put between the layers, everyones preferences are different. If ur still feeling anxious about having enough you can always do a 1.5x batch and any left over freezes perfectly!
thank you so much! really excite to try this recipe 🥹
Hi! I’m so excited to try this recipe. What speed should be used to beat the buttercream in steps 5, 6, and 7? Thank you
hi! love your content so muchhh!! i have a question tho… could i somehow replace honey for some of the sugar or somehow flavor it with honey? ty! 🩵
What would you say is the “normal” amount of salt? I was looking for an approximate of what most people use.
I would say for me I add about a 2 teaspoons to a tablespoon worth of salt to this recipe but I also mostly eyeball it so sometimes a touch more. rarely ever less. Though im not sure I fall under the "normal" category as I am a SALT LOVER
I just made this - I have made swiss buttercream only a dozen or so times as a casual baker and I just want to rave that it tastes amazing and it was the first time I didn’t once question my choice to make my own buttercream! Thank you!