A fantastic way to make SMOOTH buttercream (a sugar syrup method)

[@natalielandry1037]

A tip for folks attempting this recipe in cold/dry climates, and who may be using European-style butter (85% milk fat): I had to bump up the water content of the syrup for the emulsion to work. I used 75 g water for the 1-Cup recipe of the Black Cocoa frosting and it worked beautifully.

[@andrewharrisonway110]

You are really out here doing the hard work for home bakers. I cannot wait to give this a try myself!!

[@TheEarthCreature]

I would rename your red velvet to "rose velvet." It just has such a unique and pretty color to it and shouldn't be mixed up with the original red velvet.

[@Sugarologie]

Such a good idea 💕

[@JudiChristopher]

I totally agree. This Beautiful Buttercream needs its own Name... "ROSE VELVET" Love it.

[@161gum]

A year later and still eagerly awaiting the recipes for citrus and matcha! Or, a generic recipe explaining how to customize it for use with various types of flavors based on liquid and dry ingredient ratios

[@clarissarenteria4931]

@Sugarologie you're my favorite channel and I love talking about how much you teach us. I made my own recipe for a Raspberry Buttercream using this method and I am so proud of myself and of you! I love that you cracked the code and now it feels like the possibilities are endless. I also made your chocolate buttercream recipe as well and it was amazing! Someone I know who despises buttercream because of how sweet it normally is was skeptical when I told them I did a recipe that didn't require a ton of sugar. THEY ATE THE ENTIRE CUPCAKE I GAVE THEM! I can't wait for more of your videos! Thank you so much!

[@ljc3484]

As someone who’s went through my own obsession to perfect a recipe, I totally appreciate the time, effort & thought that went into this technique. The results are beautiful!

[@AshishKaushik97]

That texture looks soooo silky! Your method almost starts out like a modified ermine frosting with the starch roux, and now I’m wondering if you could make an ermine frosting roux with flour, sugar, and a flavored liquid other than milk-maybe a juice (beet juice? instead of beet powder?)…and even some milk powder to make up for the milk proteins? If it worked, I wonder how it’d differ in texture from yours due to the technique differences, dolloping the chilled roux into whipped room temp butter, versus emulsifying the warm roux with the frozen butter and then whipping. I’ll be experimenting 😅 I love how thoughtful you are about your videos, we truly learn so much beyond just the recipes 🤯

[@drummajorgirl]

I’ve done this! I’ve made both Haupia buttercream and jam-based buttercream (w/ milk powder) using the Ermine frosting method. Both are regulars in my rotation :)

[@fabulouslyclever7843]

@@drummajorgirl Okay, I have to ask because I am clearly overthinking and overdoing the process. I make a looser haupia that can be whipped into buttercream. But, I would much rather have an ermine version for its lightness. Do you have a flour/cornstarch ratio that you use? Would you make a chocolate ermine and sub the cocoa powder with coconut cream powder? LOL....See, I'm really thinking about this!!

[@lyudmilarenee]

@@fabulouslyclever7843 I don't know the answers to your other questions but I'm pretty sure that coconut cream powder is going to be much, much fattier than cocoa powder, so i'm not sure how it would turn out.

[@drummajorgirl]

@@fabulouslyclever7843 I don't think its as complicated as all that lol if ermine is a starch-thickened flavor base that is gradually added into whipped butter (kind of like german is but no eggs), i just make haupia (aloha kitchen by alana kysar is my go to book) cool it, then gradually add it to butter I've been whipping.

[@fabulouslyclever7843]

@@drummajorgirl That cookbook looks great and might need need it too! My husband and his family are Japanese but raised/reside in Hawaii. They have all graciously given me tons of local cookbooks so I can ruin all of the cuisines making my own takes on some of the classics to sell locally. I can make some amazing haupia along with a pretty good haupia cake. Just do not have sweet perfection. *always tinkering. My one and only attempt with ermine was a bit of a mess. Afraid to try that again without a good game plan.😆 thanks for the tips!

[@javagirl98]

This is absolutely fascinating. I just completed a pastry arts course this year and none of the buttercreams we learned had a method at all similar to this. You’ve invented something completely new here!

[@selalewis9189]

This is such a brilliant buttercream recipe. Most buttercream recipes live and die on the temperature of the butter. First, it has to be room temperature. Then once added to the flavor base, it needs to be cooled down, often with ice or frozen peas. You eliminate those steps altogether and begin with frozen butter. This helps home bakers in cutting down on wait time for the butter to come to room temperature. After years of working with a hand mixer I finally bought a stand mixer, and I love it 😊 I think I’ll try this recipe to make my favorite brown sugar buttercream 🤞🏾

[@ChefChrisDay]

I just have to say as a savory food professional but someone who recently was dating a pastry chef for a number of years and also enjoys the science of food. I find your channel for some reason so unbelievably satisfied. Just want to let you know how appreciative I am of your content. ❤️

[@sacredsiren]

I absolutely adore this scientific approach to your recipe development and the generosity of sharing your hard work with all of us. I will 100% be trying this one out soon!

[@ReeniEspino]

Dorking out watching the emulsion form. Might be me, but a lot of what i encounter is ppl afraid to beat buttercream enough -- the air is what helps it not taste like butter! Thank you for pointing out that it needs to go through the clumpy ball stage before smoothing out with more mixing.

[@peachontopk]

Omg… you and I would be best friends lol I am SUCH a food nerd and one of the reasons why I got into baking was because of the curiosity behind the science. Now, I admit I do not have the resources, finances or time, to do all this research I SO wish I could. When I saw your American Dream BC I was like yessss!!!! I couldn’t be the only one!!! Lol but like I said, not having the external abilities to experiment, I hadn’t come up with a solution. So thank you A MILLION, because this takes so much time, energy, patience, money, effort… and you sharing it with us is utmost generous, altruistic gift we can receive. Thank you, thank you, THANK YOU. I CANNOT wait to try these!!!

[@jbrahmbhatt410]

This is absolutely amazing, love your academic approach - and as someone who doesn't eat eggs, it's a whole new world for me now!

[@andrewriker5518]

I LOVE the science in your recipes. I do a side business of cheesecakes. I work hard on getting flavors and textures correct. I bake some of the best damn cheesecake you'll ever taste. I'm always looking to improve my stuff and appreciate the dedication!!

[@udderlylost1178]

You are a genius. I get so excited when you upload!

[@davemeeks8109]

Very nice presentation and looks delicious. I spent to much time with standard buttercream and always enjoy seeing something new. Oddly I started adding little dollops of cream cheese and found a combination that people love.

[@Sugarologie]

Thank you so much 😊

[@jennifercatena9708]

I am elated to watch this! I have really struggled to find natural colorings for baking, especially in my buttercream. This is fantastic & healthier! Thank you!

[@sofiasofia-em]

These videos are so amazing. I've never seen this methodic approach to baking and has definitely made me fall in love with baking.

[@hana67432]

I am one of your New Subscribers on your KZbin Channel Page. Thank you for explaining to me how to make Buttercream. 😃

[@Offlineee_]

You are literally the coolest baker I've ever come across, science and baking is so awesome 🙈

[@FoldingScreenMonkey]

Damn. You really did your research! I'm lactose intolerant and I don't bake cakes terribly often, but the fact that this really only has butter as a dairy component means that making a non-dairy version is pretty easy in theory. Whether or not the non-dairy butters I like to use have the necessary emulsifying properties remains to be seen. Good stuff!

[@ginarickard479]

What an incredible explanation and step by step process! Thank you, you talented soul! ❤

[@Sugarologie]

You're so welcome ❤️

[@Nope-fd1sq]

You are so cool! You are such a talented and clever chef. Thank you for sharing your amazing recipes.

[@Sugarologie]

My pleasure 😊

[@ClearlyPixelated]

Thank YOU! I'm impressed with your dedication!

[@savannanaylor6182]

Thank you so much for working to expand the universe of frostings! I have a disease called HFI that means I can’t eat sucrose. I can eat glucose no problem, only problem is it isn’t quite as sweet. Do you think this recipe would work with a bit more dry to wet ratio? Also love your use of science to solve problems!!!

[@dreamof_me]

Maybe you can try adding some stevia? Now Foods Better Stevia doesn’t have as much of a weird aftertaste

[@jillnagle3260]

Also, monkfruit! Just be careful to get pure 100% monkfruit that does NOT have erythritol in it -- that stuff can close up your throat, cause GI distress, and possibly other things, too.

[@vinegarlegate24]

Invert sugar?

[@savannanaylor6182]

@@vinegarlegate24 Thanks for the suggestion, unfortunately that still contains fructose which I cannot eat.

[@pegberthold3988]

I can't say enough about the value of all your videos, which are very educational and helpful, saving graces! Knowing the science behind how the ingredients interact during different processes is invaluable. Thank you, thank you, thank you!

[@patrickrioux6349]

Looking forward to the Citrus version 🥹

[@gustavosilva8351]

How great, I like very much using natural colors on cooking!!! Your frostings turned out so so pretty, specially the red one. It would be amazing if you do a video about making red velvet cake without using food colouring, using natural colors. I've seen some but I feel that the way you talk about the process would add so much to this goal.

[@vickihandel3620]

TY for sharing. You’ve done a great deal of research to be able to understand how each ingredient works within the process of making the frosting. I appreciate all the scientific research you shared with us. It makes the process much clearer and easier to understand the Whys to do each step as explained

[@bunnyamante2000]

I like to make swiss meringue and make chocolate buttercream frosting, then mix them together with a rubber spatula (essentially chocolate mousse, but a little different). It's so smooth and amazing! I call it Meringue & Buttercream Frosting, Frosting. Recipe: Meringue part - You mix egg whites with sugar, a pinch of salt, and some vanilla extract. Put that on a double boiler and stir constantly until the sugar is disolved. Take that off and transfer that to a stand mixer with the whisk attachment. Gradually increase the speed until it's at top speed. Should have stiff peaks and not be warm to the touch. Transfer to a different bowl. Buttercream part - With the paddle attachment, whip unsalted butter or salted butter (softened to room temperature) on high until creamy. Add in some confectioners’ sugar a little at a time until it's combined and creamy again. Add in the unsweetened natural or dutch-process cocoa powder into the butter sugar mixture and whip it again until it's creamy again. Switch to a whisk attachment and add some heavy cream, salt, & pure vanilla extract. Combination - Add the meringue into the same bowl as the buttercream frosting and use a rubber spatula to fold them together. You should end up with a smooth-choclatey mousse inspired frosting.

[@christinebeames712]

Thank you for that

[@catpride1323]

And how does this work as a frosting? Is it just for filling or can you frosting a cake with it? Is it pipeable? Will it crust? Please give me details... lol And the taste, does it taste like chocolate marshmallows, as that is what I am imaging?? Have you also found out how many spoonfuls till you've made yourself sick?? I have a feeling, I would find that out pretty fast... lol But thank you so much for sharing that - my mouth is now watering thinking about it.. 😊

[@YourLocalTherian_13689]

You are by far my favourite Baker-scientist-creator! I love your videos! Can't wait to try these recipes!

[@MarijanaVujkovic]

I made this today and created a raspberry passion fruit buttercream recipe based on your ratios and it turned out amazing! Thank you so much, my husband hates buttercream because it’s so sweet and heavy, and the kick from the fruit sours really balances things out!

[@161gum]

I'm sitting here with my calculator trying to determine the ratios and make other fruit flavors myself, can you share what you did? I imagine you what, pureed the fruits? And added milk powder for the starch? What were your ratios

[@catpride1323]

​@@161gumYa, this is what I was too, thinking at the end of the video, well actually my 1st thought was that's it... wait !! What about the rest?? What if were not starting with beet powder, what if we wanted peach or strawberry?? And exactly, what do we use instead for the starch, milk adds dairy to it and so it might make a difference, so should we use corn, or potato? What about tapioca or flour?? I feel like she gave us a recipe and not the formula... 🤔

[@aripope5091]

Do you mind telling me your recipe? I'm so curious

[@tubbygubbler]

just wanted to let you know that i arrived at this video from your KZbin shorts, which are fascinating. it was an awesome idea to start making shorts! ❤

[@hercule1610]

Frozen butter! Brilliant! Thank you for sharing your innovative creativity. This is the only way I’ll be making bc in the future.

[@kmreichensperger837]

Thank you for sharing yourself & all that time you put into all of this. I appreciate you.

[@freespiritdamsel]

I really love your videos. Im glad I found you. You popped up when I watched Benjamin the Baker. I love baking videos that teaches me the rationale and science behind it. I’ve been binge watching your contents now

[@trestelle65]

You are a natural teacher! I saw a TikTok about a French “frosting” called crème miracle. Have you heard of it? The fat base is mascarpone cheese.

[@Sugarologie]

Yes, it's like a mascarpone whipped cream, I think?

[@mimoleta]

I've never heard of it and when I type it on Google it doesn't yield any results, weird. Can you explain to me please ?

[@janejung7439]

I really appreciate that you did not gatekeep this information, it must've taken extensive research to compile & understand it all. This is such valuable information. Thank you thank you thank you!!!

[@MisDestiny]

I made a BLACK ERMINE frosting this week using some of your methods and my Grandma's frosting recipe! Delicious and so jet black after the immersion blender treatment. THANK YOU for sharing your techniques. I'm sure this frosting will be a hit!

[@irienerd8178]

I love this once again 2 of my of my favorite things together baking and science. PERFECT.

[@bakergirl68]

❤ so much good ideas and so easy to understand your explaining of the recipes. Thank you 🙏

[@mishahhhh]

Thank you so much for explaining the science behind baking and frosting making! Can’t wait to hear more! So glad I found you! You need a Patreon!

[@rosepinkskyblue]

REEEEEAAALLY looking forward to citrus flavours 🧡🧡

[@br0dy32]

This looks so good! It's interesting to see all the different stages the buttercream goes through as you mix. Amazing work! Also, I tried the chocolate dipped strawberry method and it worked really well 🙂

[@Sugarologie]

Thanks so much! 😊

[@jaybass3522]

I used your chocolate dipped strawberry method too and the results were perfect. thank you!

[@aliciajones1941]

Amazing!. What type cake did you used though in this video?

[@totally_not_a_bot]

​@@aliciajones1941Presumably a simple sponge.

[@shortymcfox2251]

Thank you so much for your videos. I’m a homemaker that just makes desserts when I feel like it or family get togethers but I’m definitely a perfectionist. I’ve learned so much from you and you’ve helped me create even more superb WOWs from my dessert eaters! You’ve given me the confidence to go outside my comfort zone and try different methods and flavors. Looking forward too more of your content and again thank you for sharing your expertise with just a kitchen baker like me! 🌻💕

[@JudiChristopher]

Alton Brown (Food Network) would be so PROUD of you, the way you scientifically teach us how each step/breakdown is essential to make this beautiful Buttercream,

[@catpride1323]

Yes, he would 😊

[@no-thanku]

Looks amazing as always! It's always so nice to see how much effort you put into discovering the best possible recipes!

[@attilio589]

Wow… just wow. You’re amazing!!!! Thanks for sharing all this for free

[@feestuart2499]

OOOOooooo exciting! I will give it a try soon. Thank you for sharing with us. Love your channel.

[@JudiChristopher]

EXCELLENT VIDEO EXCELLENT Filming and Editing too! Thank you so much for sharing this video... LOVE IT

[@glg3945]

Wow, fabulous job and amazing information. Love your videos. Peace and good fortune and good health to you and your family. 👌

[@ryu_kaii]

are you ever going to post the recipe for the matcha buttercream?

[@buddyholly4672]

You are a frosting genius!

[@rebelcolorist]

Hi!! I'm loving your channel❤ Before you get the beet mixture too hot, add a large pinch or two of citric acid, and stir in. This keeps the red colour in the beet powder from taking on an orangey hue... I make real Russian borscht all the time, and this is the fix that they use (in the form of lemon juice, or a little white vinegar). Cheers!

[@Sugarologie]

Ah, I'm excited to try this... I'm so happy to get a suggestion from a Russian borscht expert! I trust you all with any and all beet info you have to pass on 🥰

[@winterinbloom]

I will have to try the red velvet frosting just to see if I can taste the beets. I swear I always taste beet even when people say you can't, haha. I made the black buttercream for my son's birthday cake a few months ago. The immersion blender is a MUST. I was very careful to follow directions to T, but even though everything started out ok the buttercream turned out almost a light gray, no where near as dark as charcoal. I thought it would need to be chucked but gave the immersion blender a try and it came out a nice black color.

[@Phirebirdphoenix]

your mind is so fascinating🤩

[@carolluscombe7499]

I love the glossy look of this buttercream, may give this a try.

[@zaiflores]

Omg your channel is so underrated. I am a proud subscriber. I don’t know how long I’ve been subscribed but I am definitely not new here but I just want to say you are a gem! I get awesome fool proof recipes from here and I get to learn even the science behind it. I especially love the cream cheese frosting method that you’ve invented. And now I am excited to try this new buttercream method. Thank you!! Keep doing what you’re doing! 🥰

[@Sugarologie]

You made my day, truly 💕 Thank you

[@zaiflores]

@@Sugarologie you’re welcome ! I hope you get enough recognition because you’re doing so much for the baking community. 🫶🏻

[@coffeecake8835]

I’m speechless😮😮. Thank you for sharing your brilliance! 👏 👏

[@ynat2198]

You're amazing and THANK YOU for all your testing and research and documentation that you very generously shared with us!

[@jessicachen7609]

Thanks for sharing your knowledge of the buttercream!

[@allesesmith1811]

I'm so excited to try this!! Thank you for sharing your expertise with everyone. I'm thrilled I found your KZbin channel!

[@Nyx1117]

Thank you very much for the hardwork and share it to us for free. ♥️♥️♥️ God bless

[@lisachristoph437]

I love her kitchen science. Thank you.

[@not_a_bt.wavformat2909]

You are an utter saint for sharing this with people

[@rachelsorrentino]

I’m so happy I found this channel! Already excited for a matcha frosting recipe. Thank you so much for sharing.

[@tendue0726]

Thanks for sharing! I don’t like buttercream all that much but this looks amazing and worth giving a try !!!!

[@Darkthestral1]

I love when baking is explained like the chemistry it is This will be great because I eventually want to make all of my family's birthday cakes and frosting is always a pain for me

[@louiselemon9717]

I love how you research the science and give us the results that we understand. I appreciate your hard work. I’m looking forward to this week as I plan to make a recipe or two of yours. I’m excited because they look so delicious when you do them. Also, I normally cook and bake from all my experience but if I would need to replicate I couldn’t because I wrote nothing down. Oh so hard to retrain but I can do it. When someone loves a product of mine , I need to be able to do the same again.

[@warnerbf]

Wow, it's a pretty clever take on a beurre blanc method. Makes perfect sense. Congratulations! Definitely gonna give it a try.

[@candicewaller403]

Love it! What a beautiful result. I bet it tastes amazing. Thanks for sharing your method!

[@stphndrn]

Wow this woman is a freaking GENIUS! WOW... thank u!😍🥰

[@Sp8Emily]

I made the black buttercream, OMG it's so good, but it's got a pudding like consistency which makes it sloppy to pipe. However, it DID work. Also made the new American buttercream which is absolutely amazing and pipes nicely.

[@annejia5382]

I have been a long time viewer and I love the growth this channel has gone to. Thank you Adriana. ❤

[@joannabanana2435]

This is amazing!!! As someone who loves science and baking, I just found this channel and am loving it! So cool!!!!!!

[@VereskVeil]

Amazing work! I made Italian meringue buttercream where egg whites were exchanged for raspberry (or other fruits) puree and dried egg whites powder. It worked quite well and the flavor was strong and beautiful

[@mattbond3477]

Omgosh, simple AMAZING! You ROCK!

[@cindidelaney4962]

This is such a cool way to get a strong color. Love the black…

[@cameton_youtube]

This is probably my favorite cooking channel. Great work as always!

[@briem.4740]

Thanks for this video! I don’t eat food coloring and love to bake, so I really appreciate seeing so many different variations to add color and flavor!

[@LaCroiky]

I love seeing new videos from you! I can't wait to try this recipe out!

[@debashridas9244]

All the hard work and you are giving it away for free. Unbelievable ❤😮

[@Tanktaco]

Omg they look fantastic!

[@adrihanna7096]

Thank you for share to us this hardwork and amaizing job, i'll be waiting the citrus flavore one of my favourites 💗

[@Tif-ww5lr]

Thank you! For all your work and research and especially for sharing it with us! We appreciate you!

[@delana2842]

I am enjoying your Channel. Thank you for sharing your wealth of knowledge with everyone. I am learning some new things as I get back into cake decorating.❤

[@giuliagentile3972]

This was so intriguing to watch and the buttercream looked amazing. Very curious to try it out.

[@marigee3741]

AMAZING CONTENT, THANK YOU! I cannot wait for the matcha brown sugar recipe ❤

[@sunshinebakery_melinda]

I find your information given on your channel fascinating!!

[@emileeelegance]

I would love, love, love, if you could do an ultimate cupcake guide/series!

[@colleengallo4831]

I tried your method for better cream cheese frosting for my tiramisu cupcakes and it was a hit. I also HATE gritty over-sweet frostings. My go to is Italian merengue buttercream, but I didn't know how convert to tiramisu cream. Thanks for the help!

[@alamgudiel7663]

As a home baker… all your videos are super useful! Thanks for all the work you do.

[@mrsmac6193]

You are so incredibly smart. I would never have thought of doing this!

[@kathleenmacfarland1817]

Yummy and Beautiful!!! THANK YOU cake 🎂🧁🍭

[@KiJiHoon]

It looks like a metallic type shine, I love it!

[@kaiabutsky]

Fascinating. Looking forward to experimenting with this. Thanks for the inspiration and guidance!

[@katiekawaii]

Your channel has quickly become one of the most useful channels on KZbin.

[@evan-vd4fu]

ready to discover the future of buttercream science 🙏🙏QUEEN👑👑

[@Sugarologie]

🥰🥰🥰

[@violapastuszyn1349]

I am incredibly impressed. It's like...I don't know you and I'm so proud of you! You made a new thing! I can't wait to try this.