I hate American Buttercream…so I invented a new frosting

[@all15ofthem8]

I made this recipe once, and for some reason the powdered sugar didn't dissolve completely so it was still a bit gritty. So on my second attempt, I heated up the corn syrup (90 seconds in the microwave), mixed in the powdered sugar, let that all cool down a little bit, and mixed it into the whipped butter in 3 parts. Worked great, no grittiness whatsoever!

[@southbug27]

Do you live in a cold climate, or was it cold when the sugar didn’t completely dissolve?

[@KrisD007]

Would sifting the powdered sugar help?

[@9thecolor51]

"Moderation in everything, right?" *Cuts to shot of EIGHT sticks of butter* 😆

[@MsGardenbug]

It's actually 5 sticks of butter which is 1 1/2 cups of butter, it is "buttercream". Traditional American buttercream uses 2 cups of butter/shortening to 2 lbs of powdered sugar which would frost one typical layer cake. If this recipe can frost the same cake, then the butter content is actually less. But then, is there a healthy buttercream recipe? It's indulgent and intended for a special occasion, no matter the recipe. I really look forward to trying this recipe. It looks divine and a lot less work than italian or swiss meringue buttercream.

[@lauren8627]

I mean it's the sugar that's the problem.

[@farrex0]

While of course, eating too much butter is not a good idea. Butter is WAY more healthy than sugar... specially high fructose corn syrup.

[@mywaterfountain]

😂 I get the other responses, but this is still a hysterical comment

[@annarichter9037]

@@MsGardenbug 2 sticks of butter = 1 cup. 4 sticks = 2 cups. So 5 sticks = 2 1/2 cups of butter.

[@bearsm0m]

She’s part baker, part scientist. Someone get this woman a cape and crown!!!! 🥰🥰

[@CharutaAKulkarni]

Agree! Supporting her research with science is so cool!

[@elishansen3618]

Yes I loved that too.. 🥰

[@oneitalia2312]

She's super smart, what's more, she has remembered everything she has ever read. (I'm SO jealous!)

[@MamaBearDoll.]

No Capes!

[@carrielizthomas]

Baking is very scientific. It’s literal chemistry. The best bakers study the results and often research why things happen the way they do. As a cook I can Jackson Pollock my way into some awesome food but the baking I leave to the scientists. Most good bakers are disciplined and intelligent.

[@lindamakinson-mcnally800]

I never, never, never like American Buttercream.....I am now a convert!!! I have been baking for over 40 years. I used to make french buttercream, a la Julia Child. Delish!! I then discovered Swiss Meringue...my go to frosting and an absolutely divine icing. That became my go to. I did get a lot of complements but one person told me that the icing wasn't sweet enough. I saw this video and decided to try it...I AM A CONVERT! Simple and delish! Made three types of cupcakes for a family picnic and froze them all a couple of days before the event. They all defrosted beautifully and the chocolate one was heavenly!! I used to do wedding cakes, I wish I had known about this icing back then. I am so very glad that I found your video. Thank you so very much!

[@iseesmith]

I add some powdered sugar to my Swiss buttercream and it’s perfect

[@Angeline893]

@@iseesmithreally 😮 can you share your measurements please ?

[@iseesmith]

@@Angeline893 after the buttercream is finished I add sifted powdered sugar to taste

[@duskderps5131]

I attempted this today, and normally I wouldn’t care to comment but I figure some people may be reading the comments to hear some other opinions - it looks great and the texture is really nice, but the ratios as-is are really butter forward and I can’t help but feel like I’m just eating sweet butter! It tastes okay, not the worst frosting ever, but I wish I had added more powdered sugar to hide the butter flavor more. (Which, of course, defeats the purpose a bit to keep it smooth and not grainy)

[@rahmahdalhat8484]

Thanks sooo much

[@ceceortiz9280]

Dusk Derps I totally agree with you, it does taste like sweetened butter and butter only. I would never make this again, I had to add so much powdered sugar just to balance the butter-I would never waste my time or ingredients again, I will stick with another old-timey recipe that has flour and regular sugar.

[@lisaspikes4291]

Although it’s not healthier, you could substitute some of the butter with vegetable shortening. It would cut down on the buttery taste. Just a thought.

[@cakerbaker9965]

I won’t even try this then…in fact, I probably won’t try any more from this channel. I made 2 carrot cakes to test…the one from the blog, “brown eyed baker” and the one from here…I was intrigued by the caramelized carrots that go into it. Everyone who tried both, chose the blog one, including me…it’s phenomenal! (And I always tell my testers - family & friends…to be honest, these are not my recipes, if u hate it u won’t be hurting my feelings!)

[@Fall_Spectacular]

I’ve never noticed regular butter cream being gritty either.

[@jmel24]

I love that you described the honey version as glorious. That's exactly what I spontaneously say when I taste honey buttercream. Glorious!

[@saritshull3909]

I can’t tell you how much it helps me to see someone else have a scientific approach to baking. It saves me having to do it 😅

[@llkaygifts]

I agree, baking is science, unlike cooking. The science of baking will determine the lift of the cake, the stability of the icing, and taste of it all together. I can’t wait to try this.

[@ExterminatorElite]

I used this recipe to *amazing* effect in an Earl Grey cake with a lavender buttercream. My spouse is not a fan of traditional American buttercream as it is way too sweet, and as I'm a relatively inexperienced baker the European buttercreams with meringue or custard and combining hot and cold looked way too fussy to mess with. This checked all of my boxes and the result was beautiful, stable, easy to work with, with a light and slightly tangy flavor that wasn't too rich and didn't overpower the Earl Grey cake. I'd also concur with what you noted about graininess, which due to the especially high liquid content basically vanished after 24 hours. This was true even when I ran out of powdered sugar and resorted to granulated, and because I made my frosting a couple of days in advance, it was perfectly smooth by the time I assembled the cake. Crucially, this frosting was very accessible to someone at my skill level- and made our guests think I was far more experienced than I really was! Seriously, this recipe is a game changer.

[@nicolegarlick8342]

Here’s the deal… I don’t like frosting. I never have. And this frosting is DELICIOUS. I don’t have a kitchen aid, I have my mom’s 30ish year old Bosch. Whipped it up, and since I don’t have the paddles, smoothed it out with the dough hook. Weird, but it worked. This frosting is delightfully silky smooth, buttery (which I love!), and light enough I don’t feel like I’m chomping on sugar. I’ve always had gritty, over-sweetened buttercream problems. This one is fabulous.

[@fruitpunch4890]

I tried this buttercream recipe three times now...let me tell y'all...if you are not a fan of the classic American buttercream and find it way too rich and way too sweet and thick....THIS! This is the recipe to use. I made a few cakes for my husband and his coworkers and everyone loved it and said it was perfect and not too sweet! Everyone was pleased with how they were able to enjoy a whole slice without wanting to gag from all the sugar and all the richness. THIS IS A MUST TRY! And this will be my go to frosting from now on.

[@joanknotts2764]

You have dialed this icing to a art I decorated many cakes but never could get rid of the grity texture the crystal powered sugar name by brand was better but you can't find it at many stores I will give this a try cuz I know you have studied this whole recipe scientifically your great and pretty awesome from iowa❤ thanks

[@nikkinikki1075]

Leave out the corn syrup add cream cheese it is so yummy not sweet at all

[@jytonepoche796]

How much corn syrup one or two cups?

[@bloggerbriii]

@@nikkinikki1075how much cream cheese did you use?

[@andrew2477]

Richness is good. Cheesecake is an example of a dessert being rich. But too much sugar, yeah I would gag too. I agree with that part.

[@katvtay]

Oh my gosh, I have long wanted to do exactly this, but I’ve never taken the plunge. You are the first baker I have seen do it, and you explained so well why it works. Finally going for it!

[@bakingencanto6254]

When I started my pastry career, my mom challenged me to find an alternative frosting, Swiss meringue is my go to !

[@tamaraeverett4856]

I don’t like anything too sweet so I tried to make Swiss meringue. It tasted great but it deflated overnight even though it was in the fridge. Could it be because I used too little sugar so it didn’t hold its shape?

[@crytical1237]

@@tamaraeverett4856 I can send you a link of a good Swiss meringue recipe.

[@schokococoa575]

Yes I love Swiss meringue, but I always have to add less butter than shown in recipes because it’s always too much. I love it’s silkiness tho

[@Vybezbyinez]

mines as well. I just hate buying pasteurized egg whites

[@crytical1237]

@@Vybezbyinez you don’t have to a lot of people don’t or you can just heat it up which is what a lot of people do over a double boiler

[@itzakpoelzig330]

If you think that the corn starch is a factor in the grittiness of powdered sugar, you can make your own powdered sugar at home by putting regular granulated sugar in the food processor. It should dissolve more smoothly. You could also mix it with boiling water, rather than room temperature water.

[@MinaF99]

No you can’t. A home food processor can’t grind sugar anywhere near as fine as store bought. It will be grittier than any other frosting

[@itzakpoelzig330]

@@MinaF99 I've done it many times, though...? Have you tried it? It takes longer in a cuisinart, but goes faster in something tall and narrow like a blender or juice bullet. Adding cornstarch helps it to stay dry and un-clumped if you're going to be storing it for awhile, but if you're making only as much as you need right then, you can leave the cornstarch out.

[@jp8649]

@@MinaF99 Yes, you can. I'm both super texture sensitive and allergic to corn so I often blend my own. While it's not as superfine as store-bought that does not mean you can't get it to a point where it isn't gritty.

[@incanada83]

@@itzakpoelzig330 You're exactly right. Magic bullet has 2 types of blades. One will pulverize sugar (and dehydrated foods) into a powder while the other blends.

[@ashleythomsen1762]

@@jp8649 I's be curious what you are using to blend it - my mother is also allergic to corn and has been having a very difficult time getting her frosting to not be gritty when making home-made powdered sugar. I'd love to pass along any suggestions you may have

[@carolhewett3756]

Excellent "home economics" instruction. I'm 73 and helped my mother during the 50s and 60s in the kitchen to feed 8. Karosyrup both dark and light was an important staple back then. We even used it for homemade baby formula.

[@SarahUddinZ]

I majored in chemistry and i just started my own home baking business. Youre officially my hero. Idk why it took so long for the algorithm gods to bring me to your channel, but im here now and im here to stay!

[@yudiatdn]

Condensed milk in buttercream is a dream, it’s so hot here in Bali so my buttercream would need shortening in it to be stable. I usually use 1:3 shortening to butter ratio then add sweetened condensed milk. Silky smooth butter cream that stand hot temp

[@AshHendley]

Do you have a recipe you could share with me? I'd love to try !

[@LakeofCrystalclan]

@@AshHendley Me too

[@yudiatdn]

@@AshHendley hello 👋 , sorry for the late reply. I usually just eyeball the recipe but here it is. 1. The thing with shortening is they have this greasy taste, in order to minimize that make sure you whip the shortening at least 15 minute. I don’t really like sweet so I only use sweetened condensed milk, but if you prefer it sweeter you could add simple sugar syrup by melting 70gr sugar to 30 ml water or approximately 5 1/2 tbs sugar to 2 tbs water. - first whip up 30 gr or more or less 1/4 cup of shortening for at least 15 min or until they are really really light - then add 90 gr of butter or 3/4 cup whip it again until they are light and pale - while waiting mixed 3 tbs milk powder with 6 tbs condensed milk. You could also mix the sugar syrup here too. - when the butter mixture turn pale add the condensed milk mix slowly. Then add your flavor of choice like vanilla, melted chocolate or lemon zest. -Sometimes when its super hot, I used 50:50 ratio of butter and shortening - this recipe is enough to ice small to medium cake without any fancy decorations. Double or triple the recipe if you want Hope this help 🥰

[@GoldenPantaloons]

This sounds awesome

[@jenniferford2067]

I came here to see if anyone made this suggestion. Sweetened condensed milk instead of powdered sugar is soooooo much better.

[@kademadeintheshade8456]

She gives me big Adam Raguesea vibes. Finding relatable problems with foods, fixing them, while providing great explanations backed by science. Great work!

[@Anjalena]

Just made this with a homemade raspberry-strawberry syrup for flavor. So yum! I'm autistic and have the same texture and taste issues with traditional American buttercream that she does. This recipe worked great. I even added an extra ⅓ cup confectioner's sugar and it's still not gritty. Thank you so much! 💕

[@Sugarologie]

❤️❤️❤️❤️❤️

[@jodimcgowan7169]

Love this recipe, and I have also noticed that it is even smoother the next day. I am a new cake decorator, and have grown very fond of SMBC, but sometimes it is not sweet enough. This recipe is perfect, and a huge improvement over traditional American Buttercream. Thank you!

[@baekaisoo2627]

Not only do your recipes impress us all, but I'm genuinely so amazed how you walk us through the logic and science behind everything!!! I could just watch your videos all day!!!

[@monasty187]

See this is exactly what I just commented about on another one of your videos. This science addition to baking and your teaching abilities had me glued to the video excited for every detail and sad that the video was going to end 😔! Love what you do thanks so much!

[@missrapture9756]

I absolutely agree!

[@Chi.Stoner]

Me too and I don’t even bake!

[@Red-Damsel]

It's like watching Alton Brown as a kid!! 😍 I love this so much!

[@shandel499]

I LOVE Alton and now that I have a son, he is 12 and has always loved his shows. We have Good Eats on reminder.

[@goombaluigi8681]

I love good eats and this is so similar

[@Tinazeek]

Thats what i thought,acting like Alton.

[@coderspy]

I add 4 oz of soft cream cheese to give the buttercream a smoother texture as well as a richer flavor for every 2 sticks of butter.

[@catpride1323]

Do you increase the sugar, or is still in the ratio she showed?

[@coderspy]

@@catpride1323 1/2 cup extra powdered sugar per 4 oz of cream cheese.

[@catpride1323]

@@coderspy Oh, okay thanks... You know I always wondered about sneaking some in, thinking it would give a nice smooth creaminess, but I wondered if you would taste the tang, and it basically be cream cheese icing...

[@coderspy]

@@catpride1323 Using philly, I can't taste the tang using only 4 ounces.

[@catpride1323]

@@coderspy Thank you, now I am really gonna give it a try. I really think it would make the texture perfect, especially for piping. 🙂

[@esculapiaxula]

Tried it and it’s fantastic. It hardened in the fridge, which is good for handling but it will soften back up very quickly as it comes to room temperature. It’s held to the humidity in Florida (**** in A/C****). The best part is the texture. 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼

[@1CrazLu]

First time making this recipe. The texture was really thick and buttery, wasn't sure if I made it correctly. Recipe was enough to frost 36 - 40 cupcakes. I got sooooo many compliments! And everyone wants the recipe. Thanks for sharing.

[@zurisadairamirez9108]

This is the best video ever! The way you explain everything in detail and teach us stuff instead of just saying “here do this” is so considerate . Also I love how you test the buttercream I have made many where they say it’s the “best” buttercream and it never holds up nice on cakes for a long time .

[@kodalachswanderung5433]

I just love that you help us understand whats going on chemically with the ingredients. It helps me create my own recipes with the textures that i want or need.

[@racourdav]

I’ve never had gritty buttercream, ever. I cream my butter for 5 minutes and it’s never gritty. I do find AB too sweet for my taste so I’ll try using the syrup or the honey, thanks!

[@dkland1980]

Describing it as grainy doesnt feel like the adequate word for Am. Buttercream because yes if done right it can be creamy and light, however, in comparison to swiss and Italian silky textured buttercreams, the texture is ummm...starchy or pasty textured. On the other hand, many pple eating cake, will never know what they're missing because they've never had swiss or Italian so it all works out. 💕

[@platinumare]

Sugaralogie, you are a genius and a truly heartfelt thankyou for posting this. As a mum who is exhausted and tired of over sweet not very nice buttercreams, I really appreciate finding your video to discover I am not the only one who struggles with flavour and texture traditional buttercream. You have saved me countless hours trying to figure out what to do about it!!

[@maryduff8831]

With this knowledge you have made it easier to ketofy this frosting… thank you for putting in so much time on this subject.

[@teresabrockett7525]

What a wonderful alternative! I'm a pastry chef who just tripped over KZbin and stumbled upon your channel. I definitely plan to give this a whirl. :) I will say that my experience with inadequate ABC is that people do not whip it anywhere near long enough. I have a go-to recipe I developed many years ago, and although it is very sweet and rich, it has been a favorite among ABC lover's because its creamy and decadent but not gritty or heavy. Technique is as important as a recipe sometimes. Anyway...loved this concept and am definitely going to add it to my own repertoire. Thanks again for sharing. 😊

[@nancyneyedly4587]

I agree technique is important, part of ABC is the whipping to rid any grittiness. I don't know if I have ever tried a gritty ABC.

[@abbiepancakeeater52]

yeah even when i made my own at home a few years ago, it wasn't gritty. just way too sweet.

[@wandaurie8102]

I too found that if I whip ABC for a while that it makes such a nice result!! I discovered it by accident but love it!

[@84rinne_moo]

Yea I was thinking the exact thing, it needs whipped more! You gotta let the butter get aerated and then it can accept the particles of sugar better and get more smooth. It also makes it more fluffy as well. Btw I used to work as professional pastry chef as well :D

[@catpride1323]

I also agree, I have made many of ABC and I found the best way isntonjust whipnot to death, and every stage. From just the butter till it 100% done, you still give it another 5 - 10 min whipping. All the flavors gotta mix and get light and fluffy. ABC isn't a quick thing you whip together in a moments notice, mine takes at least 45min to come together, at least.... And it's never been gritty, not once, and I don't shift my sugar either...

[@kittywafffles]

I just made this and it came out pretty great! I am a fan of traditional buttercream and it was different but tasty. Thank you for all of the hard work you put into your videos and website! The cakeulator is amazing!!!

[@aureliaphilosophyofyum]

I SO appreciate your scientific approach to create a NEW frosting! GREAT job!

[@tnh4235]

Tried it out and everybody preferred it much more than the regular buttercream!! This is now my go to recipe...THANKS!!!

[@cookiefavors]

Love your scientific approach to sugars in buttercream! Thank you for sharing your research with us! Much appreciated!❤❤

[@AngelicBeliever]

You honestly deserve way more subscribers, likes and views. I have never met quite a channel such as yours that thoroughly explains the food science behind baked goods. I remember years ago I was always fascinated by such things, and I appreciate how you are choosing to share your findings instead of keeping it hush hush (or sharing it for a cost like most KZbinrs nowadays). I have learned a multitude of tips and tricks from you within a couple videos, versus years of watching other baker videos. For that, I'm eternally grateful!! You are amazing, and I hope you continue to make videos and share the results of you delicious "experiments" haha. Thanks also for the different frosting/icing options; I find many of them to be too sweet, so I appreciate how you shared your own versions with the modified quantities. If I could make a request, is there any way you can make a video on making a frosting or icing using margarine? I know some folks are against using it for baking, but butter has become quite expensive where I live in Canada, and margarine is the only affordable substitute I can think of. Regardless, thanks so much and keep up the great work!!

[@hypercane2023]

what about how to cook that?

[@AngelicBeliever]

@@hypercane2023 hey, are you referring to the channel? I looked it up because I never heard of it, but some videos I glanced at focus on what's "popular" or trending for views. I'm not looking for videos on testing kitchen tools from Wish, or how to cook old marshmellows, or watch miniature baking vids. Her channel seems great, but I dont think it's my style. Thanks for the suggestion tho!

[@crystalscott4712]

I was thinking she is the female version of Alton Brown from Good Eats .....

[@jennifercoury3344]

@@crystalscott4712 Exactly what I was thinking.

[@staceyh143]

Grainy and gritty buttercream? From the most expensive to cheapest…never had I had grainy gritty buttercream

[@NeccoWecco]

My favorite frosting to use lately is Ermine Frosting. With cocoa powder it's delicious!

[@lelavelion1356]

My family uses some granulated sugar sometimes for our frosting... Because we like the crunch 😂

[@smurfboo5592]

Made this today! The only thing I did different was add extra icing sugar because I like it a little bit more sweet but it's not too sweet this icing is the best icing I've ever made thank you so much for sharing this recipe and everything you said makes so much sense😊

[@leconjuringchef]

Impressive delivery, expertise, engaging demonstration, clear explanation, scientific approach-this young lady deserves her own show and patisserie. Bravo!❤🎉

[@mstalcup]

Powdered sugar contains two ingredients, cane sugar and corn starch. The graininess comes more from the corn starch rather than from the undissolved sugar. Using caster sugar instead of powdered sugar will remedy this.

[@UandMeGod]

What is caster sugar? Where do we buy it in USA? Thanks for the info!

[@Hbomb411]

​@@UandMeGodCaster sugar is just fine sugar and they stop processing it right before it'd turn into powdered sugar. I tried posting this in my previous reply but KZbin wouldn't post it.. weird. Anyway, hope this helped.

[@TM-ow6dv]

Your Powdered sugar contains corn starch? That is weird. because powder sugar should be just so fine sugar that it is powder.

[@mstalcup]

@@TM-ow6dv Very fine sugar forms lumps due to humidity. Corn starch is added to stop this from happening.

[@meganp8766]

I’m not a baker professionally or much by hobby, but have felt the same way about American buttercream when eating it. This is awesome!

[@ThundermansThunder]

Solubility is the reason why so many old fashioned frosting/icing recipes require preparation over heat.

[@ZelKwin]

Thank you so much!! I can't wait to try variations, but I wanted to share my impromptu variation, caused by my pantry's insufficiencies! I paled to discover I had dark Karo instead of light Karo! And of course, only enough of everything else for 1 batch. Anticipation was high as I took that first taste... And it was marvelous!! The bitter and complex tang of the molasses cuts the fattiness of the butter beautifully. So much so that I didn't need the whole 1.25 cups of sugar. (I used a cup and maybe another teaspoon of sugar.) Give it a whirl! My wife, renowned frosting forebearer says "Thank you (sugarologie) so much for this recipe! It's the best buttercream I've ever had!"

[@parkergarvin]

Just tried this last week to top a scratch funfetti cake and it was so great. So super great. A guest said, "I didn't know funfetti could take good!" This and your whipped cream cheese frosting will be my go-to's from now on. Thank you for sharing all your work with the world!

[@sweetcake405]

as a retired cake decorator I know getting the frosting right is the hardest part. this icing looks amazing, almost makes me wish I was still decorating, thanks for an awesome video

[@r3nny917]

so i just used this recipe, and if i want to tell anyone anything, please don’t forget to mix it with the paddle! i thought that because a lot of frosting was already stuck on the whisk (no matter how many times i scraped it), i would just skip the paddle part so i dont waste anymore frosting. nope. even tho it tasted nice there were still a lot of air pockets, which made it harder to spread. luckily my cake was still frosted nicely. could’ve been better, but its okay! its my moms birthday today, and im sure shes gonna love it! thank you for this recipe! it definitely wasnt too sweet unlike the original american buttercream.

[@isabellacullen1349]

You’re real scientist when it comes to baking and everything else. That is a smart idea to use corn syrup with buttercream frosting. Nice video. 💖

[@Sugarologie]

🥰🥰🥰 Thank you Isabella

[@isabellacullen1349]

@@Sugarologie you’re welcome 😇

[@vbecker2005]

Tried it out and loved it:) I did add a little more conf sugar and corn syrup to the recipe as I think I messed it up but recovered and came out amazing! Great recipe! Thank you ❤️

[@Syedda-nosheen]

Wooo..so nicely explained. This is the exact method I wanted and I wondered why people don't complained about grittiness.

[@mabell7648]

the scientific explanations are a great bonus to what this baker already brings to the table. Thank you!!

[@abigailelizabeth4655]

I made a strawberry 6 in. Cake yesterday and tried to make sugar free buttercream for it and it did NOT work. I tried this recipe today but with honey and powdered coconut sugar to make it a little healthier and added some strawberry reduction and extract and it turned out AMAZING. Thank you for posting this because I hated the idea of having to add like 12 cups of powdered sugar to one half stick of butter and have it end up too sweet and look like dried cement when it’s sat longer than an hour lol. Love this recipe!

[@originalexpression]

I’d love to see the honey frosting recipe!

[@chelym4094]

Holy crap!! This is FABULOUS!! I also hate the traditional buttercream (yes, WAAAAAAY too sweet!!) so I am so excited to try your recipe! You may have just saved the world from the nastiness of traditional buttercream forever! 🫶🏽🫶🏽🫶🏽 New subscriber…HUGE FAN! ♥️

[@Motherhubbard170]

foul language

[@MrSp0radic]

This frosting is incredible and I can't believe your channel/videos don't have more views than they do. I've been doing extensive research on cake and frosting recipes and you are by far my favorite content creator. I hope you continue sharing your incredible recipes with us!

[@melissahammac5469]

I am so happy! This is the first buttercream to not break up on me. I did the honey recipe and I did need to use 1/2 less butter but it turned out perfect!! Thank you

[@taishiAlphaD]

Hi there! Chemist here, just clarifying some of the chemistry concepts :) I think you were confusing the concept of molecules with particles. So the water isn't causing the sucrose molecules to get any smaller, but they are making the particle size smaller, and they do that in exactly the manner you described - the water molecules are pulling the individual sugar molecules away from one another. The water essentially surrounds the sucrose molecules, something we refer to as a sphere of solvation (for general solvents) - in this case we call it a sphere of hydration (since the solvent here is specifically water). That causes the average particle size to shrink! From the size of a grain of sugar to the size of a molecule :) I really love the process you go through with these videos, and I just wanted to clarify some accidental misinformation since it's obvious that you're doing your best to give scientific information to your viewers so that they can make better informed decisions in their baking and icing :)

[@Sugarologie]

Thank you! I love how precise yet familiar your wording is. I try to limit jargon when I can, but it's definitely hard when we have to be very specific about describing processes or concepts. Especially when I have to do it very quickly lest I lose your attention...but particle size... I like that!

[@taishiAlphaD]

@@Sugarologie glad to be of service! Keep up the good work!

[@melissaohlrich2418]

​@@Sugarologie you do a fantastic job! I watch this with my science loving son and it gives him info plus its a lot of fun to make an "experiment " we can EAT!!!❤

[@heythere5817]

Know it allll 😂

[@lbar9720]

Yes, exactly!

[@northstarscout]

You're like next generation Alton Brown and Good Eats. I'll be sharing this channel with my friends. Keep up the great work!

[@LilyMUTINY]

I thought the same thing! Loved that show and the reboot that Alton did a couple of years ago!

[@nataliemacko790]

I thought THE EXACT same thing!!! How about that!🤷🏼‍♀️

[@faerywood1654]

I have been using sugar syrup for years, in fact sometimes I substitute it with condensed milk. I don't use powdered sugar at all

[@ginarivers3779]

Can u pls share ur recipe? Do u also have a chocolate recipe as well?

[@faerywood1654]

@@ginarivers3779 Soon I will be sharing on my channel. I'm working on it.🤓

[@TurtleyTurtles]

I just finished baking your Sprinkle 2.0 cake, and I'm super excited to try this buttercream on it tomorrow! I absolutely love your videos, and can't thank you enough for sharing the scientific side of baking! Once you understand how everything works, it makes it so much easier to adjust things to your liking. Your Cakeculator saves me so much time, and saves me from having to do the math! Thank you!

[@samadipants5058]

I tried this today! I added an extra 100g sugar and doubled the clear vanilla. It was really silky, still a bit buttery, not too sweet at all! I will definitely be making it more often❤❤

[@samadipants5058]

It doesn't seem to crust but it does firm up in the fridge pretty well, though a bit slower than I'm used to with regular American buttercream

[@thismomof5]

I can't wait to experiment with this frosting because I definitely cannot handle how sweet the American Buttercream is any longer. I just can't say I've ever experienced a gritty frosting, but this was an educational video and looks promising to solve my too-sweet dilemma with desserts.

[@ao1557]

Wow I love the science behind the recipe, I can’t wait to try it

[@MythicGirl2210]

I guess I've never had this problem because I've always made "buttercream" by taste and not from a recipe... 😅 I like using salted butter (AND salt) to cut down on the sweetness, but I never leave my icing long enough to know how it holds up.

[@keriissovery9566]

Yes! Same. I use far less sugar

[@Kimmaline]

I have always used a pretty heavy amount of salt in my American buttercream, actually. People eat my cakes and say they can't put their finger on what it is, but there is something.... It doesn't *exactly* cut back the sweetness, but the salt does stand next to it and sing really loudly off-tune, if that makes any sense. It works.

[@juliet1178]

Same! My buttercream is more butter than sugar lol. And I use milk instead of water, but just a touch.

[@priscillatotorea3004]

Sammmmeeee!! 😊

[@goodfruitseason]

You’re videos are fantastic. I hope on day you continue to make videos because I think that this is the type information that a lot of people are looking for.

[@sreenavenugopalan936]

I am amazed by the number of people complaining that butter cream tastes of butter and prefer to add artificial stuff like vegetable shortening to make it taste.. a little less like butter! 🫣😲😮‍💨😵‍💫The way vegetable shortening feels in the mouth is just so weird!

[@MeanwhileattheCastle]

This is quite interesting because I have been making my frosting similarly for years, but not knowing why it works. Now I know. Thanks for the information!

[@kellyw.1779]

Hey Adrianna! So happy to finally get to comment and say "hey girl". Lol Wow, this buttercream looks amazing...bravo my sweet friend! Your science expertise brought it to a whole new level...how exciting! I've been "behind the scenes" and haven't commented like I use to but I'm still here supporting ya. Thanks for all you do. Big ((Hugs)) and Love from Texas!!🤗💗😋

[@PfeiferHollz]

When I make American buttercream it’s never gritty, it’s not my favorite either but still never a weird texture!

[@marywoolsey1216]

Agree. Some might find it too sweet, but I can’t imagine how you could even make buttercream “gritty”, unless you don’t use confectioner’s sugar??

[@photina78]

I agree! It's never gritty or sandy.

[@cindychapman5900]

Why is she calling it “American” buttercream in the first place? Buttercream as traditional in many cookbooks and recipes was never called “American”. Likely was passed down from early immigrants such as the Pennsylvania “Dutch” Germans who migrated and settled throughout the early American colonies. Made properly, it is never gritty.

[@photina78]

@@cindychapman5900 Thank you! Excellent point! I don't understand why people can't make buttercream with powdered sugar that's not gritty or sandy. I learned to do it at age 9 - & my mom, who taught me, wasn't a big baker. I got it right by dumping ingredients into the bowl & using a hand-held electric mixer.

[@cindychapman5900]

@@photina78 My mom too. She also made white 7-minute icing in a double boiler pan on the stove. Perfection! I still miss her and her skills, and homemade fudge.

[@mrs.p.studge4349]

I tried this and it came out wonderful and tasty. It has been in and out of the refrigerator because I'm practicing piping flowers. I'd say it holds up very well. I really think this is my new favorite. ❤️ Thank you!

[@DaughterofDiogenes]

This buttercream recipe has changed my life! It is sooooooo good! It's my base recipe for all my flavors.

[@erikaboosh]

I will definitely be giving this a try! Thank you for all the great recipes and taking the time to explain how it all works 😊

[@thekatinator1926]

I really love how you get into the science of baking! Your videos are always interesting :)

[@MG-iu4eh]

Never had gritty buttercream frosting. I’ve been fortunate to have bakers that know how to make buttercream frosting correctly. Perfectly smooth and just the right sweetness!

[@Jojambhe]

Made this recipe for my daughters birthday cake yesterday and it turned out awesome. A really mildly sweet American buttercream indeed. Just few pointers when I added the corn syrup and tried the buttercream it was not sweet at all for me so I ended up adding almost a cup more of powdered sugar than what the recipe states ( I made the quantity for 6 inch 3 layer cake). So always taste test other than that this almost tasted like a Swiss meringue buttercream which is my fav frosting. Full five stars 😊

[@Eachhippopotamus]

This frosting is so tasty!!! I added quite a bit more powdered sugar but it is significantly less sweet and grainy than traditional American buttercream 😋 THANK YOU FOR SHARING!

[@jhonellehenry2206]

OMG the algorithm gods have blessed me with your video. I also hate the traditional buttercream but because of the heat, I can't rely on meringue based buttercreams. Will definitely try this for my birthday cake, which is a few weeks from now. Will update on the process.

[@nottobe5597]

Wdym by because of the heat? Cux meringue based buttercreams hold up really good in heat as far as I know, even better than american buttercream.. specially italian meringue buttercream.

[@jhonellehenry2206]

@@nottobe5597 If that's the case then I will dabble with the meringue based buttercreams and see if it turns out well for me. It's a bit more expensive where I am to make, so it's not really my first option to use

[@nottobe5597]

@@jhonellehenry2206 kzbin.info/www/bejne/pqXMd6Z_Zdd5arM Comparison in heat at 9:50. Turns out italian is the only meringue buttercream that holds up, sorry abt that. Anyway, if you've never tried ermine, it's my personal fav in terms of taste. Not too buttery and not too sweet.

[@elsatesfam5229]

This video popped up on my feed, and I was intrigued. I’ve never had gritty buttercream, and honestly the only way that could happen is if you’re using granulated sugar + underbeating. The key ingredient missing from traditional ABC is salt-it balances the flavour instead of just a sickly sweet buttercream. I also like using vanilla extract, and a drop of almond extract. Ermine (or flour) buttercream is also an excellent alternative for a less sugary buttercream.

[@krystinamartinez7407]

While I disagree with you on ABC not being gritty (it definitely is by comparison to Swiss meringue ore this recipe), I 100% agree on the salt part!

[@elsatesfam5229]

@@krystinamartinez7407 I honestly don't understand: if the sugar is powdered for ABC, how does your final product become gritty. Where does the grit come from? I'm very curious now :) I know that ABC sometimes crusts--is that what people are referring to?

[@aprilb835]

One thing I know from experience and other bakers is that you HAVE to mix the sugar and butter together for a good amount of time and after that, it is no longer gritty. This sounds like a great option to make a tasty frosting that isn't so sweet, which I do take issue with in most buttercream. Cant wait to try it!

[@egrace138]

Say YES to this recipe!!! I tried it and Omygosh has the right sweetness and pipes beautifully! Thank you!!!! ❤

[@andyv2209]

I like adding water to my buttercream. It dissolves the sugar like you want but also butter can emulsify with the water easily up to a certain point and it makes the buttercream lighter and less sweet but doesn't effect the flavor. Love it. Gonna try your method too, yours its probably a lot more sturdy so maybe better for a base than mine

[@favourajayi9194]

Do you mean melt the sugar in water first?

[@andyv2209]

@@favourajayi9194 no i mean make buttercream and slowly add a couple tbsp of water at the end while it's mixing. It makes it smoother glossier and lighter, but don't use warm water.

[@TLOH7]

I don’t know if you have tried it before,BUT Dominican cakes are incredible delicious. Trust me, once you try it you won’t go back!

[@lilmissgraceyface]

Thank you so much for sharing your knowledge and findings! The R&D, the science, and the tips + tricks you provide for each video is just simply amazing. And can I just say... I love the Mixing Tools Cheat Sheet. 😆

[@gardeninsite]

How would this hold up in a warm southern climate. Especially for a stacked/tiered cake. I live in Georgia and have to use a butter & shortening combination to make sure cakes hold up in our hot and humid summers.

[@mikebrock1965]

You should use hi ratio icing shortening. It tolerates heat better and holds up longer.

[@tanyahudson2145]

I have added melted white chocolate candy coating to my prepared mousseline buttercream and it worked like a charm to withstand Texas heat. Seems it would work equally well with this recipe.

[@chubby_bubbles_13]

I am super excited to try this! I just made traditional buttercream frosting a few days ago and the sweetness was very unpleasant...and I love sweet! I can't wait to try this new version! Thank you for sharing!!

[@cindygrammer645]

I love the science, which is pretty much over my head, and the way you explain it‼‼ Thank you for sharing‼‼‼🧁

[@melaniehancock2210]

I’m wondering how well this will work with dairy free “butter” alternatives. I’m severely lactose intolerant. I just can’t do any dairy. With my regular American buttercream I definitely have to refrigerate because it just almost wants to melt at room temp so I’m used to having to refrigerate. I’m going to try your recipe with my butter alternative and see how it holds up!

[@LakeofCrystalclan]

How did it hold up?

[@wmlove67]

A long time ago people just used shortening in with the powdered sugar and called it buttercream. They have butter flavored shortening now and that might be something you could try to see if it tasted good. A lot of American buttercream, recipes use half butter and half shortening in their recipe. It could be worth a try. Good luck.

[@lisasj8586]

This is amazing. This would have been so useful to know during lockdown when icing sugar was very hard to come by. Swiss meringue is still my favourite, as I too dislike the flavour and graininess of ABC. When would you choose this new ABC over Swiss meringue?

[@Sugarologie]

I think SMBC will always win in my book - this is def my frosting to use when I don't want to bring out the double boiler tho and need something quick :)

[@sharondempsey8880]

I just wanna say thank you so much for sharing all of your knowledge and recipes. Just this week I purchased a buttercream recipe for $15 and it’s not even one that I can use because I’m cottage food-based and my cakes have to be room temperature stable. I plan to use this soon and I will tag you on Facebook and Instagram when I do. Thanks again so very much all of your videos are so enlightening, so encouraging, so interesting

[@taniacarta7198]

@@Sugarologie absolutely enjoy the science of baking and you really are THE best. I have been using my own version of this dreamy bc for about 2 years and love it. I had to adapt to my cottage law and no milk is allowed and swiss wasn’t allowed either. Love that it is stable and doesn’t crust. This is all I use. I think the corn syrup makes it fluffier. Thank you and keep your amazing videos coming

[@merimebardhi5129]

Is it exactly the same?

[@leannemartine9684]

I usually avoid commenting on videos but I really wanted to for this one. I have been searching for a good alternative to American buttercream since forever because I have the same issues with it as you do. It's much too sweet and also too grainy for me to enjoy the dessert it's in. I knew that Swiss and Italian meringue buttercreams existed, both of which are significantly less gritty and sweet, but the whole process of making it seemed too tedious and involved for me to give it a try. You, however, have provided a great alternative for me and I can't thank you enough. Your new and improved version of the American buttercream is less sweet, less gritty and all the ingredients are accessible where I live, Your attention to detail and the meticulous way you went about making this has finally given me hope that there is a buttercream that I can use, make and enjoy. I love how you explained the making of the recipe and all the different tests you did to prove that it is, in fact, a better alternative. I haven't tried the recipe out yet but I do think its going to work. Anything that's only 2% as gritty and sweet as American buttercream is a win for me. Thanks once again❤❤☺

[@Sugarologie]

I appreciate you taking the time to comment on mine ❤️ I hope you enjoy the frosting

[@muhammadmoazzam89000]

@@Sugarologie you are the second Ann reardon of baking!😊

[@babyteach1]

Hello! I was so excited to try out this new buttercream ( because everyone I know hates American buttercream) and it did NOT disappoint!! Omg!! Even my husband, who does not have a sweet tooth and especially hates buttercream, loved it! I found him in the kitchen licking every last bit of the frosting off of the mixer attachment!! 😂 By the way- I did not have quite enough light corn syrup, so I used dark corn syrup for the last 100g- I can’t tell you if it affected the outcome since I’d never made it before, but it certainly didn’t hurt it!! It’s absolutely scrumptious!! Cannot wait for the girls at work to try it tomorrow!! Thank you so much for sharing wonderful recipe creation!! 🥰🧁🎂

[@alexisa3047]

What a wonderful channel. You make these recipes approachable and not intimidating. Thank you for sharing your knowledge, experience, trial and errors. 😊

[@jmawhite6761]

She's a genius!!! This came together in a snap and tastes like buttercream is supposed to. I love meringue buttercreams, but they can be really fussy to make. So happy to have this option.

[@melissas4874]

The "gritty" buttercream typically comes from grocery stores or grocery store bakers. I find most frostings to be this way and the reason are obviously the solubility - they add way too much in most U.S. products. When I have the U.S. version from a bakery it's not gritty, but still overly sweet. I've had traditional buttercream and it's not really sweet at all -it is buttery.

[@incanada83]

Melissa S, that was always my experience. Grainy, gritty, too sweet , too much of icing making cakes/buttercup nauseous looking (to me). I always scrape it off. However, I recently became interested in decorating sweets by piping and am looking into icings that are anything as I described above, to make myself by myself. It looks like I have a loooong way to go 🙂

[@Hellokitty021088]

Pastry chef here 🤩 gritty buttercream happens because of different types of icing sugar. When I lived in Croatia I had a huge problem with this. Gritty regardless of how much mixing and adding a in 3 stages instead of dumping everything in. I was kinda furious and couldn't find out the reason, I did some research and found out it was the brand. Unfortunately I don't remember all the facts. But I think it's the icing sugar with added cornstarch that makes this problem. Here in Norway we have icing sugar with 2% potato starch instead. And I never ever have this problem.

[@reishidesu]

I’ve always wanted a recipe of a less sweeter American buttercream, but other recipes I’ve seen were still sweet. I do have a question though: does the frosting harden in the fridge?

[@lotfibouhedjeur]

An empirical approach to cake!? I've never hit the subscribe button so fast.

[@JC-dz3kv]

I love the sweetness AND the slightly gritty texture. American Buttercream is the best!

[@reneeshellman6840]

Me too. Desserts are suppose to be sweet. What is all this fuss about?

[@jossiejeya424]

​I love it too but people do complain it's too sweet. For those who do not consume eggs this recipe would be good

[@bread9173]

I am studying biochem as my bachelors and probably masters and can confirm this is all true. I also absolutely love baking. I gotta try this, I always thought that using some other syrup like glucose or corn syrup (studf with minimal sucrose) would help with buttercream texture and knocking down sweetness. I am gonna try this next time I bake. I love italian meringue but it takes a lot of effort for me to make.

[@intervineas]

I've only ever had gritty buttercream frosting once - it happened when the generic brand of powder sugar was on sale and was about half the price of the name brand powder sugar -- I won't make that mistake again. apparently powder sugar is a product in which the name brand and the generic are actually different.

[@1QYITSTORM]

Oh so true, I found that out the hard way.

[@rowenaryder3934]

I HATE frosting. I always scrape it off. I think cake without frosting is so much better. I’m sure you can imagine I hate cupcakes more than anything. It’s always TOO sweet. I’ve always been a pie person or a crumble person

[@RinnieButterfly]

I feel the same ma'am. Anything too creamy feels too sweet on my taste bud.

[@musingsofharmony3159]

Great video ❤ I also hate American buttercream, lol. Appreciate the straightforward approach, and your cake is beautiful!! 🎉

[@DB71995]

I was looking for a smooth yet stable buttercream recipe and I came across your recipe I’m excited