The only American Buttercream I use
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- Опубліковано 6 жов 2022
- Go here to get the full recipe written out plus all my tips for this frosting👇🏼
www.sugarologie.com/recipes/american-dreamy-buttercream
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Makes 3 cups
- 1 1/2 cups (340g) unsalted butter, softened slightly
- 2/3 cups (208g) light corn syrup
- 1 1/4 cups (141g) powdered sugar (unsifted ok)
- 1/8 teaspoon salt (to taste, start with a pinch)
- 1 teaspoon vanilla extract
Go here to get the full recipe written out plus all my tips for this frosting👇🏼
www.sugarologie.com/recipes/american-dreamy-buttercream
I use Karo light corn syrup, a syrup of sugars (glucose + maltose) derived from corn. (High fructose syrup, the other kind of corn syrup that has an undeserved bad reputation, is another type of product and not what I’m using here.) The “light” is just an indication of the color of the syrup, not the sweetness. You’ll probably be able to substitute other syrups here if you like, but corn syrup is a flavorless option that allows us to customize this recipe for different flavors later on. If you sub something else, know that corn syrup is less sweet than most other baking sugars. You’ll likely have to use less than what I’ve written in this recipe.
Do you think the recipe would need to change if you used liquid sucrose?
Thanks
Wow thanks so much. I am not interested in business only trying to impress family and friends on a budget. 🙃
Literally ripped off Karos website... And I found dated recipes with the same method & ingredients
@@WhimsyLuna1up This is one time I'll say great, because now I know it's a tried and true recipe.
I’ve never had American buttercream that feels salty or sandy. I can’t even imagine that texture lol
It's awful. It feels like there are a ton of incredibly dry crumbs in the frosting. I have texture issues, though. I'm probably super biased.
you probably just are used to it or aren't as sensitive to textures like that in food, all american buttercream I've had felt kind of powdery/very finely gritty
@@Ari_C Yeah it's like how a lot of American chocolates are/were slightly bile tasting, but Americans don't notice until it's pointed out because they're used to it
I just refrigerate it and rewhip the next day and it gets rid of the grittiness.
@@Ari_C no I’m actually VERY texture sensitive. I think I’ve just had nice versions of it Lmao
This buttercream is a MASTERPIECE. I kid you not, I have given your recipe out (and told people to subscribe to your fabulous channel) about fifteen times in the past month because every time I bring a cake with this frosting, they say it is the best they have ever tasted! 🥳 THANK YOU SO MUCH FOR YOUR EFFORTS! 💖
i had to think of the Name as 'american butterdream' instead of 'american dreamy buttercream'
That's clever
That's my stripper name
Honestly I never had a problem with my buttercream being gritty.
Same, I have heard so many people say that they don't like buttercream because it is too sweet. Never because it is grainy.
@@ImLunaShesZeta
I find 7 minute icing way too sweet. Thankfully my buttercream is not as sweet as wedding cake buttercream. My mom always says the reason the wedding cake is so sweet because you're ment to only eat a small piece.
I haven't had a problem with my own buttercream being grainy, but other people's, oh boy. My friend's wedding cake was so gritty it was hard to eat.
@@b.c.9358
Sounds like she had a failed icing. In my experience butter cream starts creamy and stays creamy. But there is other types of icing that people use that starts off smooth and crystallines gets gritty due to either bad recipe or bad technique. Either way if your bad at making that type of icing but still love it you just have to make it fresh and eat it the same day before it changes.
7 minute icing and that type of icing is one that goes gritty when made wrong.
@@ImLunaShesZeta too sweet or too fatty can also be a problem. I personally cannot stand any type of buttercream or frosting. I feel like I am eating butter.
im not gonna lie, i kinda like when the frosting sits out and develops a small crust/small bits become crunchy
Thank you so much for your hard work! I have to say that with all your recipes and testing it makes me want to start using buttercream to frost my cakes hahaha
I just used your recipe for a baby shower cake and it was so easy to make and frost the cake with. And everyone at the party loved the taste and texture, even the kids that were there. THANK YOU!
You and Bake My Day Mimo are genuinely the greatest. Coming in clutch over here 🙌 ❤️
AGREED!!!!!!!! 💯💯💯💯💯
Absolutely!😅
I am with ya there!! Been subscribed to bake my day mimo for past 4 years! Why am I only now finding another great channel!!
I’m gonna try this and if I love it I’ll have to buy cases of corn syrup since I use it to make fondant and modeling chocolate as well. Really a key ingredient for a baker. I find when I add less sugar to my AB or when I make Swiss Meringue Buttercream, it comes out tasting too buttery and I end up adding more powdered sugar. I think I just have a major sweet tooth
Baking is so scientific
Thank you I love all your videos
Wow! This should be the new standard for American buttercream 😊
When I was working as a pastry chef, I developed a version where I whisk 1 whole egg, 1 egg yolk, 1/2 cup corn syrup, and 3 TBS of water (or citrus juice and zest) over a double boiler until it reaches 165-175 degrees (don't go above 180 or the egg will curdle). Strain into the mixer bowl with 3 cups of powder sugar and whip with a paddle until cool and slowly whip in 12-16 oz butter, depending on how creamy you want it. The hot egg and sugar mixture dissolves the powder sugar enough to reduce the graininess significantly. I wanted a hybrid American/European buttercream that has the creaminess of a.French buttercream without being too buttery with the sweetness of an American buttercream. Layer cakes hold up beautifully with this version.
Thank you so much!!!! I’ve been crying over how sandy things are. I thought I was under mixing. Your explanation was so clear and comforting.
BEST frosting recipe EVER! I used glucose syrup and took the time to completely emulsify…. The result was a velvety texture with a perfect level of sweetness. I used two sticks unsalted European butter and one stick salted…. Plus pure Madagascar vanilla extract…. Absolutely beautiful to pipe with, also!
I was able to sup the light corn syrup with agave and it came out really nice.
I just started melting down my powdered sugar because like you I hated and still hate American buttercreams for their texture and taste but this looks so much simpler!! Thank u
I never thought of doing that. Such a good idea. I too HATE American buttercream and scrape it off cake. I’ve suffered through making homemade Swiss or Italian meringue buttercreams or buying cake from a bakery that uses exclusively Swiss meringue buttercream (the only one I’ve found; everyone else makes American buttercream; I’m a repeat customer for life).
@@TheDecoCottage personally I never trust myself making Italian or Swiss because of the eggs 😅 but I have to try them out one day
I'm just not a fan of buttercream in general. Swiss, American, German or whatever. I love whipped cream frosting though.
@@blueismylove3128 yes!! Same
Would that be with some water that you melt down the powdered sugar and does it make the bc too soft?
I love this! I agree with the fact that you find the classic to grainy, I hate that type to the point I scrape it off any cupcake/cake it’s on or even avoid some sweets. I adore this idea 🤩🤩
I'm obsessed with your videos! Your just different and I'm here for it! Love all the recipes and tips. Mostly how you explain why these different things work!
Omg condensed milk is the business so I'm sure I’d enjoy this! Well done! 😁
I like the sandy texture peraonally but this looks absolutely divine
I love hearing a bit about the science behind it all!
I was never really a fan of buttercream because the recipes that I seen for it had me pouring all that sugar in it and when I tried it it was just so damn sweet it made my teeth fall out. But now I'm learning that there are other ways of making buttercream that aren't as sweet ,sickly sweet I should say , as the ones that I've seen in the past. Keep educating I'm learning.
You should try Norwegian buttercream or "Success tart buttercream", it's cooked but it has no flour and can have a really mature caramel flavor if you switch out some of the sugar with brown sugar
I just love you! Thank you for all the time you put into these wonderful recipes. ❤
What a beautiful cake. It looks scrumptious.
I only use her recipe and I’m constantly getting compliments
Hell yeahhhh! Got me learning on UA-cam university this morning! …. And sorry for being so dramatic but this was right on time
It's GREAT to get dramatic about COOL STUFF🤸♀️
I forgot about the buttercream using corn syrup- I’m going to use this recipe next time I make frosting looks like a winner thanks a bunch
It is amazing!!! I love this recipe!!!
I love how that American Butter 🧈 Cream Cake 🍰 looks so delicious 🤤😋
Looks fabulously delicious 😋 😍
I see alot of comments saying that theyve never had a gritty buttercrram before and im kind of surprised. EVERY homemade American butercream has at least a slightly gritty texture and is usually also too sweet for me. I'll definitely give this a try
1) not true, if anything homemade is the least likely to be gritty 2) I think you've just had shitty buttercream. It depends on when you live and get it from you have to find a place that doesn't make it that way I saw someone say in a comment. 3) I'm very surprised that anybody has ever had *gritty* buttercream. I personally don't like buttercream in general cause it's thick texture and it's too sweet and I'm very sensitive to texture, but I've never had a gritty buttercream in particular.
Yes Ad is a new periodic element.
I like old fashioned Grandma buttercream
This looks wonderful I’m gonna give it a try, I think I’m going to put it on chocolate cake with peanut butter frosting in the middle. Yum
I like the way you think, I could never enjoy classic birthday cake, I usually let everyone else eat it at my own birthday if someone brought one because it just tasted like biting into undissolved sugar so I'm glad someone finally did it right, plus I get sick if everything I see for dessert or sweet tooth in the states these days being mostly unhealthier sugar forms. This looks much better for sure.
It says non crusting, and most of the buttercreams we make barely crust, but my favourite thing is when the buttercream dries out because it melts in ur mouth. I only ever get that from bakeries, 😅 or my old school cafeteria
Never got the gritty texture, but there is a heavy and unrefined quality to American buttercream. I definitely would like to try this version!
tbh if there are ever any somewhat sandy frostings it doesnt bother me but what does is when it tastes like a lump of sweet butter which is what turns me off of most storebought frostings…. tho i will buy canned cream cheese frosting if im feeling lazy and just want to make fun cupcakes
Looking forward to trying this!! Thank you!
I love white cake with white icing. Yum
It looks as if it has a very smooth mouth feel. I grew up with German style cakes, which are typically topped with fruit, berries and whipped, unsweetened cream, and or the juice from the berries or fruit. With a dusting of confectioners sugar, if any at all.
But Red Velvet Cake just wouldn't be the same without buttercream icing.
Mmmmmm looks absolutely amazing would definitely give it a try
Beautiful!
I made this and everyone loved it!
Can't wait to try it!!!
how was it
This is gorgeous
When exposed to air, gets a little crusty, ahhh, my childhood. Good Stuff!
Looks really tasty!!
Thank you!!! I live in NZ and I hate that gritty and overly sweet icing so much too!!
You have to sift the powdered sugar for the smoothest consistency- im not saying that you havent, but I'll double or triple sift depending on what I'm using it for. (But if im baking for myself its rare ill sift anything but it DOES have an effect on the end product.)
100% agree. I have also found that you have to add the powdered sugar in gradually as well or the texture isn’t quite right.
Powdered sugar also has corn starch in it. It stabilizes the icing
I want a stand mixer for Xmas after seeing this
Looks delicious!!!
I usually just dissovle the powdered sugar in a bit of milk
This is a great idea. I'll try this sometime;
Informative & sweet. Would eat.
Absolutely awesome!
how was it
Ready to taste the American Dream
Oh how I wished I could taste it
So trying this!
If you make it American buttercream dream then the initials will be ABCD 😉 anyways this seems like a cool recipe and I definitely want to try it next time I make some cake although I've never had sandy buttercream so I'm not entirely sure what the problem is but at least you found a good solution 😁
Looks yummy
How does it stand up to piping, especially piping rose petals? Simply mix it stiffer with more 10x, same as with all 10x based buttercreams? Does the stiffening negate the effect of the corn syrup?
Amazing!
Omg!! Genious!!!!
❤
😍😍😍😍 yes please
My buttercream is just softened butter, heavy whippy cream and powdered sugar
It's never been grainy
But I will try the corn syrup
I have the exact same strawberries shirt! 😃
I like crispy buttercream or sandy or whatever. it's just the sugar. I'm not much for a whipped texture frosting
Saaame! I can't stand whipped icings
I wonder if I can mimic this with alternative butter because I can't have dairy. Gonna have to try, I get paid next week.
Same! I have to try it too
That's always me too... "WHEN I GET PAID" LOL...
I use Betty crocker olant based avacado oil butter when baking or making frosting and it works just as well. It's a very creamy butter.
I love the name!
I love the crusty buttercream though! Like on a cake that got cut like 30 minutes ago, so the edges get a little crisp
Am I the only person that loooves "crusty" buttercream?
No, I love it too.
Girl, yes. I know exactly what you mean. My buttercream rarely ever comes out smooth. To those who say you don't taste the grainy, just close your eyes next time you eat buttercream. It's there. It may not be for everyone, but those who have a sensitive palette definitely taste it. It's one of the reasons why I don't like buttercream.
I'll be honest with you this is amazing looking and if it's like fluffy it's going to be a thousand times better than that buttercream crap that we make here in America and I can only say that because I hated it as a child I always hated it my mom would make something else which is 7 minute icing and my grandmother made it I can only say that I loved the seven minute I seen that my mother and grandmother made but I'm going to try this one thank you and God bless
“Add a bit of powdered sugar”
*proceeds to throw in the entire bag*
Compared to regular American buttercream this was nothing. Making this was way less messy than normal buttercream.
@@b.c.9358 it was still pretty sugary, but these sugars are broken down.
Commenting to save!
I am going to try it 😄 I hate when Butter cream has a crust to it.
It's got its own element listing on the chart apparently LOL. I did email this to myself by the way.
I've made buttercream forever and never had it turn out sandy???? Wtheck??
Its always sandy when i made it 😢😮
@@kadyfadel6638 Try sifting your powdered sugar.
@@blueismylove3128 i will try that..thank you♥️♥️
If you're finding AB grainy/ sandy then it's not being made correctly
I love it, I want it, give it to me.
Mmmmm, i love the 😋
yeah I don't like buttercream but I think this would change my mind!
So is this better than condensed milk? I bought dairy free condensed milk and used that with a little bit of powdered sugar as well as the vegan Earth balance butter and boil boy did it come out good it was very very yummy now I’m wondering what the corn syrup version taste like? 🤔
I had that issue a while ago where I would follow American buttercream recipes and it always turned out way too gritty and impossible to decorate with lmao, I figured I was just doing something wrong
Genius! Subscribing Rn ❤️
I cant wait to try this!! Fr, American buttercream is just not for me. Its too sweet and i have a serious sweet tooth
What if you used simple syrup instead of corn syrup? Would the same result take place?
Thanks for this recipe. As always you’re amazing. ❤ would this work with glucose syrup? That’s the only one we can get here in NZ.
Yes that will work :)
This looks great. Does it last pretty well on the cakes? Does the liquid separate?
Can you use simple syrup? I’m not down w corn syrup really
You should create a periodic table about BC lmao
Not to mention the corn syrup will prevent this from recrystallizing and will probably keep this in peak condition for longer!
This is amazing, what do you recommend for vegan butter excluding the ones that are more like margarine that say butter but really aren't like it
Russian buttercream has become a favorite of mine for this reason. I always thought I just didn’t like frosting, but turns out I don’t like American buttercream lol
Honestly I love that you use science in your baking. It tickles the biologist in me 😂
Is this heat/humidity stable? Looks yummy