hello this is Holly from Holly's bakery and I want to show you how to make my fluffy cupcake buttercream frosting now this one is going to be fluffy um not really recommended for wedding cakes because it has a lot of air in it but it does taste wonderful because it is fluffy now I don't know if you can see this but I have three cups of shortening and it has to be all vegetable shortening in there or you can use the the bakery shortening but if you dis at home just regular shortening will do because I'm going to add some fat to this which will be some other type of fat which will be the butter because most of the shortening is not non-hydrogen eyes and I'm using all vegetable shortening this one is not if I use the off-brand and then you won't have it won't be as gritty so basically what you want to do is have three cups of shortening and it's not going to matter on this one if it's the name-brand or not and you want to have a cup which is two sticks of butter real butter so it's a three to one ratio is gonna do this for you really quickly then what I want to do I want to get that really really really good if I don't think it just really good then my crossings not going to be walking for my cupcake and I really like so this is a double bass I'm going to need to two pound bags of confection sugar to make this so remember you need three cups to sort me the competitors butter extract if you want butter flavored or almond extract you want to make it on whatever flavor you can go by the plates up on the dualism this straight down the bowl and make sure that I get this really fluffed so I had like a room temperature and I have my shortening so I'm gonna fluff it up really really well let's be so instead of using water I don't know if you can see this but I use the product called tasty fried it's a non-dairy I'm ready to look copy this can be it can sit out if it can sit out for a while I buy it from a distributor and keep it frozen but you can also buy it at cake supply stores if you to take the price care you can order it online like through amazon.com there's lots of the for the community first of the excuse regular heavy whipping cream but be aware that the heavy whipping cream is dairy and if anybody for the butters dairies Taylor but when you mix it with sugar it's usually okay to set out for a little while because it's sugar sugar exercise my goodness must alert the sugar acts as a preservative very ago so what I want to do instead of that and water to my frosting I want to add the pace of time so I'm going to add one 3 4 10 teaspoons of it so far there could to get it going by seven eight because I have a double red Camaro a tablespoon fried non-dairy whipped topping you can also buy the riches land it doesn't matter what brand is to non-dairy whipped topping that you would yourself also if you don't have this you can spit some cool whip in there and it will make it fluffy into your buttercream but don't have the to looking for the end kind of fun after you whip up your buttercream really good ad yes and don't use the non-fat cool way for the low-fat have to be the full fat cooler so I'm gonna whip that like crazy Motors has salt in it you can regular 3 2 1 my what's inside unsalted butter please though single butter extra is my extracts flew all over the side and I want to get them incorporated in there and I want this to be really fluffy frosting for my cupcakes because I don't like cupcakes with the dense frosting on them that's okay for wedding cakes but but don't know if you can see this let me check let me show you and hopefully let's see if you can see that you can see how really fluffy that is it's fluffy so I've got this fluffy fluffy um base for my my powdered sugar and the important thing is that you really fluff this up good before you add that powdered sugar so I'm gonna I'm going to graduate today powdered or confectioners sugar however you want I think it's a confection sugar octopus a powdered sugar so anyway I have my powdered sugar you can sip this if you want I don't sift it unless I'm usually gonna decorate it decorate with it this is if it has lumps in it I would sift it if the bag felt lumpy then I would sit there and take the time to sift it but this looks very fine and it was just right Simon is gone one bag of confectioner turn there and I'm gonna look that if I dump the other one in there it'll overflow so what I'm gonna do is I'm gonna let that disc dog let me pull this off I'm gonna look that just brings come together coming together just fine and now I want to add let me get my focus back here there we go if I were to make the frosting for the wedding day I would leave it at low speed and I would use my tattle instead of my whisk here but I like the whisk because I really get fluffy I don't know it just takes so much butter for me on a fluffy so I'm gonna do this quickly this video and then I'm gonna my next video for holiday free I'm going to show you how to airbrush sauce and air cupcake it's a really quick decoration that you could do really easily today I am making 100 cupcakes for school and as you can see this is really thick so I need a lot more of this is where it's thick and if I had added water before I mean they take spoons of water instead of this this is what you would see the other cool it mouth and then that would thin it down some so if you have Cool Whip that would be the time to advocate in it down some and just one moment guys cupcakes or come out so what I'm going to do is because I think and I'm going to use my little finger I'm gonna taste it I think the eight tablespoons of pastry pride is plenty for the flavor so now I'm going to add some water and I'm going to use for that tablespoon in my cups here I'm going to put one two three or so I'm adding about 1/4 of a cup more water and this is all going to be to your taste to started out really slow or the water will splash around and you may not have more and I made some pastries right - it depends upon how it tastes me and I find that every time I make it I have to add a little a little more depends on the weather the weather has a lot to do with the dryness I'm in Arizona so the dryness could make me add more water than it would somebody in a wet state let's say you were at Oregon or something you probably did not need as much water and your frosting or as much listed we say because you have a lot of moisture in the air and ice is not the dry outside our Arizona I find that everything that we make is so I'm going to scrape this down and see this is still way too thick for my liking but I'm gonna scrape it down to make sure I get the sides in the bottom all mixed in together and I'm gonna add so hopefully you're counting while you're watching so I had eight tablespoons of pastry pride plus four tablespoons of water and you can use all water if you want or you can use milk whole milk you can use heavy whipping cream that would be fine I'm gonna use two more tablespoons to two more tablespoons of pastry pride in there and again I'm gonna scrape the sides down and I also think it depends on the powdered sugar you use - I notice if I switch brands if I use the the name-brand I need less less water I know there is cornstarch and powdered sugar and I think by brand it varies so that's why I think that the the the liquid part changes from batch to batch well I can't go into all the details on that the reason why they use a lot of sugar is pretty much keep it separated but like it's whipped cream and see that's a nice consistency to me and I'm gonna keep on going like my Butterfinger like I said at this point businesses vanilla and butter if it's an almond excess is one of my fave but because I'm making it for a large crowd and you cannot so I'm gonna so that's not on the label this time so you have to label it if you anything that has we have to label it anyway but you'd have to add extra to the label that you have added some not product to this and they always can also kick taken up products but in my ingredients I don't have that so what I have here is I have this really fluffy and I don't know if you can see this it's a totally whoopee whoopee fluffy whipped cream like type frosting but it's not really whipped cream it's buttercream but it's fluffier and it's not gritty and it tastes so good so that's Holly's bakery how to make my fluffy frosting for cupcakes and that's the buttercream frosting we can also I can also show you how to make it also makes a big mess too also I'll come probably show you how I make my fluffy cream cheese icing and that will be in another episode getting a fluffy cream cheese icing is kind of hard I don't like the crunchy cream-cheese icing that's Oh like I don't know there's different ones and mine is really good so I'm going to show you how to make that one to see you can make that one at home yourself but anyway this is Holly's bakery from Holly's bakery calm and that's how you make fluffy buttercream icy cupcakes or anything else you want to frost a fluffy cake if you want to make a fluffy fluffy buttercream icy and throw coconut all over that that's a great icing to use so come back and watch some more of my videos and I'm gonna make a few more videos I'm going to actually make another video right after this and show you how to frost a cupcake and airbrush it to give a little bit of a special touch thanks a lot guys we'll see you soon