How To make Thumbprint Buttercreams

I was in tears after this order | #youtubeshorts

With more and more experience, I avoided the tears!

I am Ashleigh from Sweet Dreams Bake Shoppe!
Follow me:
Like me:

Tools:

The Cookie Countess sent me all of the amazing airbrush system, airbrush colours and stencils. If you want to give these products a try be sure to click right here:

AMERICAN LINKS:
Kitchen Aid Stand Mixer with Attachments:
Fat Daddios Half Sheet Pans:
Fat Daddios Half Sheet Pan Baking Mat:
Ann Clark Circle Cookie Cutters:
Digital Food Scale:
Tipless Piping Bags:
Chefmaster Food Gel:

CANADIAN LINKS:
Kitchen Aid Stand Mixer with Attachments:
Fat Daddios Half Sheet Pan:
Fat Daddios Half Sheet Pan Baking Mat:
Ann Clark Circle Cookie Cutters:
Digital Food Scale:
Tipless Piping Bags:
Chefmaster Food Gel:

*The above are affiliate links for Sweet Dreams Bake Shoppe. Any purchases through the above links will help support the channel at no extra cost to you :)

How to Make Swiss Meringue Buttercream (SMBC)

Swiss meringue buttercream is a light and creamy frosting that is delicious, and not as sweet as American Buttercream. SMBC is made from whipping up egg whites with sugar to make a thick meringue and then whipping in butter. This buttercream is extremely light, fluffy and not very sweet and goes really well with chocolate cake or vanilla cupcakes. Great for using under fondant too!

RECIPE ON BLOG ►

Swiss Meringue Buttercream Ingredients ►
8 ounces (227 g) fresh egg whites (about 8)
16 ounces (454 g) sugar
24 ounces (680 g) unsalted butter room temperature (You can use salted butter but it will affect the taste and you need to leave out additional salt)
2 teaspoons vanilla extract
1/2 teaspoon salt

SUBSCRIBE ►

WATCH RECIPES ►

WATCH CAKE TUTORIALS ►

Facebook Page:

Online Cake Tutorial School:

Instagram:

EASY VEGAN BUTTERCREAM FROSTING

My Easy Vegan Buttercream Frosting whips up in just minutes and is out of this world delicious. Decorate your cakes and cupcakes alike with my creamy, light, and fluffy Buttercream Frosting. Be sure to watch all the way through for the secret to a PURE WHITE Buttercream. I highly recommend a stand mixer or a hand mixer with a paddle attachment. The best part about my Buttercream is that it's VEGAN and contains NO DAIRY. You can make this with regular butter and cream as well. Enjoy!!!

???? SUBSCRIBE -

SHOP: [ AMAZON LINKS ] ????????
► My FAVORITE Kitchen Tools:

Recipe:
• 2 Cups (550g) Vegan Butter (room temperature)
• 1-2 Tbsp (15-30mL) Vanilla Extract
• 2 lbs (908g) Confectioner's Sugar
• 3 Tbsp (45mL) Favorite Nut Milk (I use Almond Milk) (add more if needed)
• (If you use unsalted butter, add a 1/2 tsp salt)

► CHECK OUT MY MERCH! -

WATCH NEXT ► DIY FLORAL CAKE -

ADD ME ON:
Instagram:
TikTok:

[ AFFILIATE DISCLAIMER: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. ]

How to Make Valentines Cupcakes

No one will be able to resist these delicate Valentines Cupcakes topped with raspberry Swiss meringue buttercream roses.

Moist and zingy lemon cupcakes topped with raspberry-flavored buttercream are the perfect treat for any occasion but especially appropriate for Valentine’s day! A dozen roses are a nice gesture but a dozen rose cupcakes are a delicious surprise. It's a fast and easy recipe that is super-moist and delicious. I did add a drop of pink food coloring to the batter if you watch the video you'll see what happens when the raspberry reduction is used instead!

Full Recipe:

If you haven't made swiss meringue buttercream before I hope you give it a try. It's really creamy, not too sweet and pairs perfectly with that raspberry reduction.

A FEW TIPS AND POINTERS
* I made a batch of the cupcakes flavored with the 3 tablespoons of the raspberry reduction but they turn lilac after baking. Not the end of the world but wasn’t the look I was going for.
* You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
* Making the raspberry reductions takes a minute or two so if you’re in a hurry try adding in some strained preserved or a bit or the juice from frozen raspberries instead.

SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:

The BEST Raspberry Cheesecake Thumbprint Cookies (5-Ingredients ONLY)

Follow us on our Instagram: These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!


Ingredients:
4 ounces cream cheese, softened
8 tablespoons salted butter, at room temperature
1/2 cup + 3 tablespoons sugar
1 cup + 3 tablespoons flour
1/4 cup raspberry preserves

Instructions:
step 1: In a large bowl, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.

step 2: Add the sugar and beat well.

step 3: Add in flour, a small bit at a time, beating in on low speed, just until incorporated.

step 4: Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.

step 5: 30 minutes prior to baking, preheat oven to 375 degrees (F).

step 6: Line a large baking sheet with parchment paper.

step 7: Using a cookie scoop, scoop out 1 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.

step 8: Place pan in the oven to bake for 11 to 12 minutes, or until just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!

Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.

Easy No Spread Sugar Cookies

These no-spread sugar cookies are great for cutouts, perfectly sweet, and totally delicious. Unlike other sugar cookies that become a gloopy mess at room temperature this dough is easy to work with and needs minimal chilling, and of course they Keep their shape when you bake them! Perfect for cut out cookies.

Full Recipe:

SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website: