I hate American Buttercream…so I invented a new frosting
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- Опубліковано 6 чер 2024
- My new American Buttercream uses less powdered sugar than traditional recipes, resulting in a smoother, less gritty frosting.
For the written updated recipe, plus all of my notes and explanations, go here:
www.sugarologie.com/recipes/a...
The chocolate version of this recipe is here:
www.sugarologie.com/recipes/c...
⭐️ If you need another quantity of frosting, please go to my Cakeculator and select "American Dreamy Buttercream" for the frosting. I have multiple sizes of this recipe.
cakeculator.sugarologie.com/
INGREDIENTS👇🏼
For 3 cups
1 1/2 cups (340g) unsalted butter, softened slightly
2/3 cups (208g) light corn syrup or glucose syrup*
1 1/4 cups (141g) powdered sugar (unsifted ok)**
1/8 teaspoon fine salt (to taste, start with a pinch)
1 teaspoon vanilla extract
1-6 tablespoons of heavy cream, cold (optional, pls see footnotes)***
purple gel food coloring (optional)
*I use Karo light corn syrup, a syrup of sugars (glucose + maltose) derived from corn. (High fructose syrup is a different type of syrup and not what I’m using here. Actually I'd be really surprised if as a home baker you have the syrup; it's not sold in conventional grocery stores.) 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 other syrups. Agave and honey are both very sweet (actually agave contains more fructose than high fructose corn syrup). If you have invert syrup, you could use that too, but that is also sweeter than corn syrup. You’ll likely have to use less than what I’ve written in this recipe.
**This is a little over the maximum amount of sugar that will dissolve in the water contained in the butter. If you want less sweet buttercream, use less. If you wish for a stiffer consistency or sweeter buttercream, use more. Just know the more you add, the more grainy the finished buttercream will be. Don’t worry, though; it will still be light years smoother than a traditional American buttercream.
***I've gotten feedback from you all and now have tested ways that you can tailor the texture of this buttercream. Some bakers like their buttercreams to lean towards buttery and prefer a denser feel for frosting cakes and piping. But if it's too much for you, add some heavy cream. Start with one tablespoon of cold heavy cream, then whisk on high speed. Keep repeating this process until you like the texture. The butter can emulsify more liquid, but you'll want to stop when it reaches a very firm and thick Greek yogurt-type consistency. If you get to the point where it looks too loose or perhaps broken, don't worry. Just add softened butter, one tablespoon at a time, then whip on high speed to reform the emulsion. (You may have to add a touch of powdered sugar to get the sweetness back up as well.)
🍯 The HONEY version of this buttercream can be found here:
www.sugarologie.com/recipes/h...
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"Moderation in everything, right?"
*Cuts to shot of EIGHT sticks of butter* 😆
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.
I mean it's the sugar that's the problem.
While of course, eating too much butter is not a good idea. Butter is WAY more healthy than sugar... specially high fructose corn syrup.
😂 I get the other responses, but this is still a hysterical comment
@@MsGardenbug 2 sticks of butter = 1 cup. 4 sticks = 2 cups. So 5 sticks = 2 1/2 cups of butter.
She’s part baker, part scientist. Someone get this woman a cape and crown!!!! 🥰🥰
Agree! Supporting her research with science is so cool!
Yes I loved that too.. 🥰
She's super smart, what's more, she has remembered everything she has ever read. (I'm SO jealous!)
No Capes!
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.
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!
Do you live in a cold climate, or was it cold when the sugar didn’t completely dissolve?
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!
I add some powdered sugar to my Swiss buttercream and it’s perfect
I love that you described the honey version as glorious. That's exactly what I spontaneously say when I taste honey buttercream. Glorious!
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)
Thanks sooo much
Lol, I came straight to the comments.
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.
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.
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!)
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 😅
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.
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.
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
Leave out the corn syrup add cream cheese it is so yummy not sweet at all
How much corn syrup one or two cups?
@@nikkinikki1075how much cream cheese did you use?
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.
When I started my pastry career, my mom challenged me to find an alternative frosting, Swiss meringue is my go to !
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?
@@tamaraeverett4856 I can send you a link of a good Swiss meringue recipe.
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
mines as well. I just hate buying pasteurized egg whites
@@EvolvewithSAJ 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
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!
She gives me big Adam Raguesea vibes. Finding relatable problems with foods, fixing them, while providing great explanations backed by science. Great work!
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.
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
@@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.
@@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.
@@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.
@@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
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
Do you have a recipe you could share with me? I'd love to try !
@@AshHendley Me too
@@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 🥰
This sounds awesome
I came here to see if anyone made this suggestion. Sweetened condensed milk instead of powdered sugar is soooooo much better.
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.
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!!!
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!!!
Thank you for explaining the science behind the recipe as well as sharing the recipe! I look forward to trying it soon!
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.
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!!
With this knowledge you have made it easier to ketofy this frosting… thank you for putting in so much time on this subject.
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!
I absolutely agree!
Me too and I don’t even bake!
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 .
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!
Love your scientific approach to sugars in buttercream! Thank you for sharing your research with us! Much appreciated!❤❤
It's like watching Alton Brown as a kid!! 😍 I love this so much!
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.
I love good eats and this is so similar
Thats what i thought,acting like Alton.
I SO appreciate your scientific approach to create a NEW frosting! GREAT job!
So appreciate all your time, research, efforts and written info:)
What a wonderful channel. You make these recipes approachable and not intimidating. Thank you for sharing your knowledge, experience, trial and errors. 😊
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 😊
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.
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!!
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!
I really love how you get into the science of baking! Your videos are always interesting :)
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 :)
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!
@@Sugarologie glad to be of service! Keep up the good work!
@@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!!!❤
Know it allll 😂
Yes, exactly!
Tried it out and everybody preferred it much more than the regular buttercream!! This is now my go to recipe...THANKS!!!
This buttercream recipe has changed my life! It is sooooooo good! It's my base recipe for all my flavors.
Wow I love the science behind the recipe, I can’t wait to try it
I saw this on your Instagram and was having a hard time figuring out where to get the recipe, so I'm so glad this video popped up on my youtube page! I've always had trouble with homemade frosting. american buttercream always was either too gritty or not sweet enough, I was never happy with the outcome. and I've just always struggled with the swiss meringue. i ended up just using that expensive satin ice icing mix. and though i do like that one, its WAY out of my budget. i would need at least 2 or 3 tubs for a decent sized cake and each of those tubs are at least 12 dollars a piece. i was barley making any money off of the cakes i was making because half of my money was going towards frosting. so i will for sure be trying this out and i will update when i do! thank you so much :)
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!
This is the BEST American Buttercream recipe that I’ve ever made! Thank you so much 😊🎉
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!
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.
Good job! So smart! Can’t wait to try it! Thanks so much for your kindness in sharing the recipe(s). 🥰👏🏻
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
🍯 The Honey version of this recipe can be found here:
www.sugarologie.com/recipes/honey-buttercream-recipe
✨FROSTING FAQ:
1. Does this buttercream crust? No, it doesn't. Typically you need one type of sugar molecule to create that outer crust on frostings. Traditional American Buttercream uses only powdered sugar, which contains sucrose - that will crust if the sugar content is high enough (which they usually are.) This frosting here contains sucrose, glucose, and maltose, so different sugars = no crust.
2. Can you use simple syrup? TLDR: You should be able to, though I've yet to try.
The easiest way to make one is combine equal parts sugar (granulated is fine) to water. You can use either volume or weight to measure, and you'll get the same result. Bring to a boil in a pan to dissolve the sugar. Reduce (evaporate some water) until it's thick like the corn syrup you see in my video. You don't want it too watery, but at the same time, you don't want it to be so thick that you can't pour it. (I'd have to do the experiment myself to get you all the precise temperatures if you're interested in that.)
Also, remember that sucrose in white granulated sugar is sweeter than glucose in corn syrup, so the quantity of syrup will be less. Otherwise, it will be very sweet.
And last - make sure it's completely cooled before adding it to the butter.
3. Why not just make Italian or Swiss Meringue Buttercream? TLDR: Easy, accessible, and tasty :)
This is much easier. Those buttercreams are what I call "moderately difficult" in that you have to heat sugar syrups to a defined temperature to properly make the meringue base. I feel like this recipe allows those who cannot eat eggs or otherwise don't want to go through the hassle of meringues to have buttercream. Yeah, it's not as silky smooth and decadent as meringue buttercreams, but the payoff is well worth the effort.
Yay! I’m not a fan of traditional buttercream, so I usually just make Italian or Swiss meringue. I’ll be needing an egg-free icing this time around and I’m eager to try this! Thank you!
Don’t want to be negative Nelly here but I tried this following the exact recipe watched your video numerous times before taking the plunge and I’m sorry but it went like soup so popped it into fridge to set up firmer - decorated my cake sent it out - received a message and picture from my client and the hole lot of buttercream had slipped right off the cake 😓😢😢🎂🤦♀️ total disaster !!!!!! Full refund was given 🤦♀️😢
Is there a frosting/ cake for someone who is actually allergic to sugar it’s self maybe using Stevia or something else she can take small amounts of raw sugar products like raw honey but a really good friend of mine is gluten intolerant sugar intolerant and lactose intolerant so it is really hard for me to come up with recipes. I’ve created a lot of chocolate recipes for her but she hasn’t had a birthday cake in almost 10 years and I would love to be able to make her a birthday cake.
You are a life saver! Thanks for sharing this with us!
@@kimcooke4905 Hey Kim, so soupy buttercreams mean a couple things: it wasn't properly emulsified or the butter was too warm. When adding any liquid to softened butter, you'll want to do it until the mixture firms up. If it's gone soupy during that phase, that means either the butter was too warm, or the whisking wasn't vigorous enough. The temp of my butters when I make these types of buttercreams usually range from 65-70F so softened, but still quite firm. If you need more help feel free to message me on Insta
My favorite frosting to use lately is Ermine Frosting. With cocoa powder it's delicious!
Thank you for all the hard work, we appreciate you!!
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!
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!
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 UA-camrs 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!!
what about how to cook that?
@@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!
I was thinking she is the female version of Alton Brown from Good Eats .....
@@crystalscott4712 Exactly what I was thinking.
Grainy and gritty buttercream? From the most expensive to cheapest…never had I had grainy gritty buttercream
I am so in love with your channel 😍 I love what you do!! As a chemist that works in the food industry I find your work so impecable and interesting!! Thanks for sharing ❤
Impressive delivery, expertise, engaging demonstration, clear explanation, scientific approach-this young lady deserves her own show and patisserie. Bravo!❤🎉
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! 💕
❤️❤️❤️❤️❤️
What a wonderful alternative! I'm a pastry chef who just tripped over UA-cam 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. 😊
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.
yeah even when i made my own at home a few years ago, it wasn't gritty. just way too sweet.
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!
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
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 😊
This is what I've been yearning for. I love frosting and I know I'm going to love this one even more!
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!!🤗💗😋
I love how direct your cakeculator is 🥺❤❤ definitely changed the game in baking!!! I love it and I love you!!!
This is FANTASTIC!!! I am so impressed and shall be making this for my mother’s birthday!!! Thank you so much! 🥳
One of the best baking related video i hav3 watched so far. Please keep on
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. 💖
🥰🥰🥰 Thank you Isabella
@@Sugarologie you’re welcome 😇
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 ❤️
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
i love your ideas and test-ability!! i don’t usually like too much sugar in my buttercream either so i found to use mascarpone chilled in the fridge to make my buttercream more dense and less sweet and it works out great.
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!
I think I found my new favorite channel!!! I love the educational aspect to your cooking video, the editing was really well-paced, & I didn't struggle to maintain focus (a huge fault of mine).
I do enjoy American buttercream occasionally, but think your recipe is a definite improvement, I would love to have your recipe as my go to frosting.
I’d love to see the honey frosting recipe!
Wooo..so nicely explained. This is the exact method I wanted and I wondered why people don't complained about grittiness.
I'm so happy to have found this channel. Can't wait to try this recipe.
When I make American buttercream it’s never gritty, it’s not my favorite either but still never a weird texture!
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??
I agree! It's never gritty or sandy.
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.
@@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.
@@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.
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. 😆
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!
Wow! I loved your explanation and video. So informative. I’ve been looking for a recipe that is not as sweet as American buttercream and this looks like a winner! Can’t wait to try it. Thank you so much!
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.
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.
What is caster sugar? Where do we buy it in USA? Thanks for the info!
@@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 UA-cam wouldn't post it.. weird. Anyway, hope this helped.
Your Powdered sugar contains corn starch? That is weird. because powder sugar should be just so fine sugar that it is powder.
@@TM-ow6dv Very fine sugar forms lumps due to humidity. Corn starch is added to stop this from happening.
Seriously one of the best videos I've seen on butter cream. I'll be making this today for an event I'm catering tomorrow. (I'm a savory chef not a pastry chef) so I'm very interested to see how this goes over. I will let you know! Thanks
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. 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼
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.
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.
This is so cool! I can’t wait to try it. My MIL makes an American buttercream she whips on high speed using the whip attachment. It adds lots of air and further dissolves the powdered sugar. It also tastes much less sweet because it’s doubled in volume. It still pipes beautifully and is the only American buttercream I make.
I just happened to come across your channel, and I’m a new subscriber. I like how clear you are in your explanations. I look forward to watching your other videos. Thank you! 🙋🏻♀️
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!
Appreciate all the research and hard work you do on formulating recipes, as well as your willingness to share your discoveries with other! Many thanks, I look forward to trying this frosting.
Just found your channel and I am blown away by your approach to baking. I am going to make a cake for the next minor holiday just to try this recipe! 🥰
Actually i was waiting for such a recipie .
Thanks for correct measurements
Solubility is the reason why so many old fashioned frosting/icing recipes require preparation over heat.
My family uses some granulated sugar sometimes for our frosting... Because we like the crunch 😂
Thank you for sharing your amazing cakeculator!!!
Thank you for your scientific breakdown of this recipe, it really helps! I will try it this week.
I hate American buttercream. When I first discovered how frosting was made my stomach turned bc you’re basically eating pounds of butter. Never understood why they made it that way. I prefer a whipped cream frosting. Great video as always. Very informative.
Lol. So you are okay eating butter as long as it’s still in liquid form?
Whipped cream es worst because is vegetal
Me too. American buttercream is sickly sweet and gross to me. Whipped cream frosting is so much better.
Well this may be confusing, but heavy cream is the main ingredient in whipped cream frosting since it’s what you make whipped cream out of and you also use heavy cream to make butter so if you’re using a pint of heavy cream in your whipped cream frosting you’re eating a stick of butter technically it is still less but your still basically eating butter
@@gabde2791 Water content of heavy cream is much higher than butter. If you use a pint of heavy cream to make butter, you will yield about 1 cup of butter, plus buttermilk.
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!
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. 💕
The only grittiness I’ve ever experienced is the thin crust that forms on the surface of the frosting when it’s left out for a while. But, tbh, I sort of enjoy the delicate crust texture. But I want to try this, because the flavor of American buttercream can be too sweet at times, and one of my kids has been known to throw away even “fancy” cupcakes (e.g., Magnolia Bakery comes to mind) after taking only a couple of bites, because the AB is way too sweet for her palate.
I always looked for substitutions for American buttercream because of the amount of sugar powder.. and thanks for sharing your experience, I definitely will try this.
I'm not a baker, and I can't really eat sugar, but I loved this video! Your problem solving process was so cool, and your cakes are beautiful!
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!
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.
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!
@@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?
Thank you for this recipe. I made it today and it turned out fantastic. It is my new go-to buttercream. I love the texture and the sweetness is perfect. :)
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.
You're like next generation Alton Brown and Good Eats. I'll be sharing this channel with my friends. Keep up the great work!
I thought the same thing! Loved that show and the reboot that Alton did a couple of years ago!
I thought THE EXACT same thing!!! How about that!🤷🏼♀️
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?
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 :)
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
@@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
Is it exactly the same?
Made the frosting today. It came out so smooth. Love it.
You are a genius ! You’re wonderful ! So glad I found you !!!!