Kassie, my queen, do you have any tips on adding EVOO to buttercream? Should it replace some of the butter or are you just adding to the base recipe as flavor 🧐
don't replace any of the butter with olive oil! You'll actaully treat the olive oil more like a flavor extract and add it to your buttercream to add a little flavor :) if ya swapped it for butter you'd lose the structure that the butter is giving!
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 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!
Kassie, I’m doing a large sheet cake for 50 people. I think I need to make a triple batch of this so I can pipe and frost. Any suggestions on getting a double batch same consistency?
You should be able to follow the same methodology as making a single time batch to get the same consistency. It should actually be easier now, with more buttercream covering the paddle. At most it might just take a few minutes longer than a single batch to get similar consistency :) Best of luck with your sheet cake!
hey! whipping the whites is not based on time rather keeping an eye out for stiff peaks and a meringue that has cooled down to room temp, which the time for both of these can vary based on so many factors. if it separates in a way that looks like cottage cheese your butter might have been too cold, you just need to whip it until it emulsifies back into a lush frosting :)
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
Kassie, my queen, do you have any tips on adding EVOO to buttercream? Should it replace some of the butter or are you just adding to the base recipe as flavor 🧐
don't replace any of the butter with olive oil! You'll actaully treat the olive oil more like a flavor extract and add it to your buttercream to add a little flavor :) if ya swapped it for butter you'd lose the structure that the butter is giving!
Making tons and tons of the stuff rn thank you 🫶🏼
Kassie, how would you suggest going about adding coconut? full fat milk? extract? thank you!! <3
I'd def go coconut extract/emulsion here! I think adding the coconut milk might add too much liquid and cause the buttercream to break!
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 🥹
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!
Kassie, I’m doing a large sheet cake for 50 people. I think I need to make a triple batch of this so I can pipe and frost. Any suggestions on getting a double batch same consistency?
Hey Amy!
You should be able to follow the same methodology as making a single time batch to get the same consistency. It should actually be easier now, with more buttercream covering the paddle. At most it might just take a few minutes longer than a single batch to get similar consistency :) Best of luck with your sheet cake!
Hello! How long do to u recommend waiting to add in the butter? I’m not sure why but my buttercream separated last time I tried :(
hey! whipping the whites is not based on time rather keeping an eye out for stiff peaks and a meringue that has cooled down to room temp, which the time for both of these can vary based on so many factors. if it separates in a way that looks like cottage cheese your butter might have been too cold, you just need to whip it until it emulsifies back into a lush frosting :)
Do you happen to have the measurements in cups ?
no i do not, my recipes are only offered with weight measurements
Hi! qq: are you using boxed egg whites in this recipe or fresh egg whites?
i use fresh but in a pinch have used boxed and it works just as well though the whites don’t whip AS stiff. not the end of the world tho!
Awesome, thank you so much :)
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