Claire Teaches You Cake Frosting (Lesson 3) | Baking School | Bon Appétit

  • Published: 26 April 2019
  • From fluffy Italian Meringues to savory Swiss Buttercreams, there’s a wild world of frostings in the mix. Claire’s got a signature style to whip ‘em all up, plus all the tricks to save your spreads when disaster strikes. And yes, you’re definitely allowed to lick the mixer when you’re done.

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    Claire Teaches You Cake Frosting (Lesson 3) | Baking School | Bon Appétit
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Comments • 1 035

  • Kristian Silviano Rodriguez

    Night cereal is a thing?? I thought I just got that from my mom lol

    • Scott Brady
      Scott Brady  2 weeks back

      claire doing very un-robotic activities in the food area. splendiferous post here on YouTube. indulge yourself, and enjoy claire's straight forward and calm explainations about food science. i always do. ..if its not how to reproduce oreos in your garage, for the sake of the challenge, i'm guessing. someone at BA knows. if they can remove their head from a deep dark moist place that its often stuck inside...

      • Lissy Cabrera Ventura
        Lissy Cabrera Ventura  2 weeks back

        Lmao merengue is the best!!! Why can’t that be the default frosting in America

        • Spookay T'is Me
          Spookay T'is Me  3 weeks back

          Why is Claire the only one changing clothes and saying "now today we're going to..." as if she's trying to get us to think that it's a new vid on a different day!
          It's so stupid! Brad is in the same outfit, as is everyone else! Dumb

          • Alexandra Lustig
            Alexandra Lustig  3 weeks back

            where are the full recipes?

            • Mary Runkle
              Mary Runkle  3 weeks back

              I love watching Brad/Claire interactions because they clearly love each other and her voice changes and her face gets all cute and scrunchy from happiness. It's a really beautiful friendship.

              • Rocketmama0206
                Rocketmama0206  4 weeks back

                this series is sooooo awesome because Claire not only makes it easy to learn, but she includes what happens when you do the wrong thing.

                • Wordless06
                  Wordless06  4 weeks back

                  No measurements for the Swiss Meringue Buttercream?

                  • asantesamuel13
                    asantesamuel13  1 months back

                    So much yes in this video. Wanna make the carrot cake 🤤

                    • f_marz
                      f_marz  1 months back

                      For the love of all that his holy please post the recipe!!!!!

                      • Natasha Krasle
                        Natasha Krasle  1 months back

                        I kinda wish y'all had included a flour-based buttercream. It's my favorite. Yum though!

                        • J N
                          J N  1 months back

                          I completely understand that Clair has a lot on her plate, but I feel like these episodes were so rushed that the idea didn’t come through well. Generally there is some good info, but a lot of missed opportunities to explain things.

                          • Grant Shalks
                            Grant Shalks  1 months back

                            AMERICAN ... butter cream ...?


                            • seizureplease
                              seizureplease  1 months back


                              • seizureplease
                                seizureplease  1 months back

                                It's not made with hazelnoots, CLAIRE.

                            • doro626
                              doro626  2 months back

                              I'm going to hang outside of the BA offices with a sign saying" Will eat BA youtube leftovers".

                              • doro626
                                doro626  2 months back

                                Whats the difference between frosting V.s Icing Claire? Did little house on the prarie lie to me?

                                • Richard Phillips
                                  Richard Phillips  2 months back

                                  Claire and her blowtorch. Name a more iconic duo.

                                  • peaceoglory
                                    peaceoglory  2 months back

                                    Can someone please tell me why do recipes always call for UNSALTED butter, but then also salt??

                                    • House Cat
                                      House Cat  2 months back

                                      Can you start putting links for the recipe in the description it’s kinda a hassle to find the amounts

                                      • Patterson Tree Farm
                                        Patterson Tree Farm  2 months back

                                        Great instructional video, thank you Claire.

                                        • michelle rodriguez
                                          michelle rodriguez  2 months back

                                          That couple is adorable

                                          • Tati
                                            Tati  2 months back

                                            I seriously think this is the best how-to cake video i've ever watched!!! all my failures explained... Also brads so funny

                                            • QUÂN PHẠM
                                              QUÂN PHẠM  2 months back

                                              My buttercream start to separate into cream and water after i add the butter, Help!!!!

                                              • MommyOfZoeAndLiam
                                                MommyOfZoeAndLiam  2 months back

                                                10:05 I didn't have a hand mixer until after I got one as a wedding present, and I've been baking since I was a child, so I was taught to do this with an electric hand mixer, by placing the bowl of meringue in the bowl of ice to help it cool slightly (I also live in the Las Vegas desert, so maybe that's why it is often needed to be done).

                                                • MommyOfZoeAndLiam
                                                  MommyOfZoeAndLiam  2 months back

                                                  OH Brad, I understand your pain, I accidentally squeezed a plume of baby power into my own face/eyes as a kid. Yes blind, in pain, getting back to the bathroom to wash my eyes out, it was a horrible experience and to this day (40) I am so careful with baby powder, I always untwist the top pinged away from my or anyone's face, and my kids aren't allowed to use baby powder unsupervised, but I warned my children about it too so they now why and don't try to use it without me.

                                                  Also FYI did you know there is a thing called diaper lung from babies breathing in baby powder? So be careful with it folks. Also a thing called clown lung from breathing in the heavy powder they must use over the greasepaint they use, so be careful with makeup.

                                                  • Mia Mirkovic
                                                    Mia Mirkovic  2 months back

                                                    Claire should actually teach baking for a living (as long as she still keeps making videos with ba lol). She seriously has a talent for it

                                                    • S E
                                                      S E  3 months back

                                                      Brad is super cute! 🤣

                                                      • feisht613
                                                        feisht613  3 months back

                                                        claire has the best giggle

                                                        • sininv1
                                                          sininv1  3 months back

                                                          Would love to see more baking .. please other cake recipes too.. thanks. :)

                                                          • Megan Gilson
                                                            Megan Gilson  3 months back

                                                            Okay so I have a buttercream frosting question! So I know generally how to make icing, but I don’t have a candy thermometer so I can’t make swiss buttercream 🤷🏼‍♀️ rip but I think buttercream is SO sweet. So what exactly would happen if I put citric acid in? Just like 1/4 teaspoon or less. Would it become too slack? Would it separate? If you could clue me in that would be great thanks!

                                                            • Neph Drummond
                                                              Neph Drummond  3 months back

                                                              Okay but now I need to see a cream cheese frosting with no butter demonstration!

                                                              • Kasey Fox
                                                                Kasey Fox  3 months back

                                                                Claire, love you so much but.... WE WANT THE RECIPES! Please and thank you.

                                                                • Jeremy
                                                                  Jeremy  3 months back

                                                                  Yo, for the Swiss meringue I'm pretty sure you're supposed to heat the egg mixture on the double boiler to 160 degrees. To kill off potential salmonella. If you don't heat it enough it's just raw egg on a cake.....

                                                                  • Jayme Ann
                                                                    Jayme Ann  3 months back

                                                                    Just curious as to why it has to be Philly cream cheese? What's the difference between theirs and a local farms fresh cream cheese? Hopefully you'll answer someday!

                                                                    • Jayme Ann
                                                                      Jayme Ann  3 months back

                                                                      Brad is hilarious, I love when he talks with Claire!! ❤️❤️

                                                                      • Jayme Ann
                                                                        Jayme Ann  3 months back

                                                                        Claire is the best, I love watching everything she does!! Keep up the amazing work, girl, you're appreciated!! ❤️❤️

                                                                        • BooRadleyTube
                                                                          BooRadleyTube  3 months back

                                                                          I've never heard a Swiss Buttercream described as "savory," BA.

                                                                          • Nicoletta Dalla Ragione
                                                                            Nicoletta Dalla Ragione  3 months back

                                                                            Cream cheese frosting has been a struggle for me, I live in italy and every time I used our Philadelphia cream cheese at room temperature it would turn the frosting liquid, no matter how much icing sugar I use. I can have good results only if I use chilled philadelphia. However since I am using the butter at room temperature it is very difficult not to get butter lumps in the frosting because the chilled philadelphia hardens the butter. Any suggestions????

                                                                            • badlesbian1983
                                                                              badlesbian1983  3 months back

                                                                              I am shipping Brad and Claire

                                                                              • Psiberzerker
                                                                                Psiberzerker  3 months back

                                                                                So, if you bring ice cubes, and a blowtorch into the kitchen, you can use them to adjust the temperature in the butter. If you bring them into the bedroom, you get demonitized.

                                                                                • kim k
                                                                                  kim k  3 months back

                                                                                  “If it was closed why would she have tried to-“
                                                                                  Claire I love your videos but that’s the most only child thing I’ve ever heard

                                                                                  • Cayden Amador
                                                                                    Cayden Amador  3 months back

                                                                                    I had a spice cake but no ingredients to make frosting so I coated it in peanut butter
                                                                                    It was heavenly

                                                                                    • Alexandria Koch
                                                                                      Alexandria Koch  3 months back

                                                                                      Nothing that she makes is simple. Also it's rare that measurements are mentioned. And what if you broke and don't even have a stand mixer? I love these videos but when they kinda act like they are teaching but aren't it's annoying. Cuz like y? Just make it. Make the food, I'll watch.

                                                                                      • Mark Hazlewood
                                                                                        Mark Hazlewood  3 months back

                                                                                        I like your trick of using the spoon handle to get a little dab to taste. Thanks for the idea.

                                                                                        • MixedMediums
                                                                                          MixedMediums  3 months back

                                                                                          What are the measurements!!!!!!

                                                                                          • X
                                                                                            X  4 months back

                                                                                            What are the measurements for the Swiss buttercream??? It's not on Bon Appetit's website, that recipe is different.

                                                                                            • ain
                                                                                              ain  4 months back

                                                                                              Whats the measurements tho?????????

                                                                                              • Hunter Crosby
                                                                                                Hunter Crosby  4 months back

                                                                                                Never gonna make a cake in my life but I’m enthralled.