How I created a lighter buttercream with less butter
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- Опубликовано: 1 июл 2024
- Recipe is here: www.sugarologie.com/recipes/s...
Paper is here: pubs.acs.org/doi/epdf/10.1021...
🌈 TOOLS USED IN THIS VIDEO:
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Sweet cream buttermilk powder - my favorite kind (best flavor)
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Sweet cream buttermilk powder - my second choice
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Another new invention / TECHNIQUE in the frosting repertoire. Thank you for advancing baking with science and kindness.
Your welcome 😊
:crashes through wall like the Kool Aid man: Adriana’s back! 🎉
*OH YEAHHH*
Lolll
this is incredible!! I’ve been wondering about a lighter buttercream that’s more stable than whipped cream. this is perfect!
Hope you like it!
Hopefully she pins this, recipe:
Ingredients
Note: You will need a stand mixer for this recipe.
Yield: 1 cup (great for testing)
98g (7 tablespoons) unsalted butter, softened slightly
13g (4 teaspoons) sweet cream buttermilk powder*
41g (3 tablespoons) whole milk #1, cold from fridge
100g (¾ cup + 1 teaspoon) powdered sugar** #1, unsifted
41g (3 tablespoons) whole milk #2, cold from fridge
20g (3 tablespoons) powdered sugar #2, unsifted (optional)
Pinch of fine salt (optional, but do it)
¼ tsp vanilla extract (optional, but I don’t)
Yield: 3 cups
283g (1 ¼ cups) unsalted butter, softened slightly
40g (¼ cup) sweet cream buttermilk powder*
122g (½ cup) whole milk #1, cold from fridge
300g (2 ½ cups) powdered sugar** #1, unsifted
122g (½ cup) whole milk #2, cold from fridge
90g (¾ cup) powdered sugar #2, unsifted (optional)
Pinch of fine salt (optional, but do it)
¼ tsp vanilla extract (optional, but I don’t)
I’m wondering how much she yielded in frosting in the video bc she def used more than 2 cups and 1/2 of powdered sugar in her video
Thankd
You're a genius!!! Thanks for constantly adding to cakecraft! You should publish your findings in a baking magazine!
I would subscribe and pay monthly for that
So glad you're back! I was wondering if you might consider experimenting with vegan butter substitutes in some of your recipes? I often have to make cakes that are not vegan but are dairy-free for Jewish dietary reasons, and it's so hard to come up with something that doesn't feel like just a big sweet clump of margarine.
If you can get ahold of it, try the flora brand of plant butter. It behaves eerily similar to dairy butter, and I was able to make amazing frosting and brioche without a stand mixer! You might need to check the ingredients to make sure that it's okay for the dietary reasons.
Same! I've done a coconut oil based frosting before but it did not hold up well at room temperature. I'm trying to omit margarine and seed oils from my diet entirely, and trying to find pareve butter substitutes is so hard.
@@sanikaborah7370 thank you, I'll look for it! 😊
Would also appreciate this! I'm not vegan but I have a lot of vegan friends. I can make tasty oil-based vegan cakes but I always struggle with the frosting. Every vegan substitute I've tried is either not firm enough, splits or doesn't get light and airy. The only real success I've had is with vegetable shortening(palm oil), which really lacks any complex taste and is not good for either us or the environment.
Idk about vegan buttercream but there was a vegan "fresh cream" recipe that I did that held okay for a couple hours at room temp. Like, around 70°F. It used coconut oil, soy milk, and powder sugar. I also opted to add a stabilizer to make it stiffer and easier to make piping details.
I cannot tell you how satisfying this video is when every step's process is explained well.
I love that you actually explain *why* things are occurring and what causes them. Most bakers can't explain why thy are doing anything or why a particular event is occurring!
I live for your recipes! The combination of science, math, and dessert checks all the boxes!
I made this over the weekend in a pretty warm house and it held up really great. The taste is light and buttery, but not overwhelming. It does have a little tart undertone from the buttermilk but that balanced out the sweet. But what was really great was the piping...smooth, with sharp sides and even in a hot house held it's shape. I dyed it a light blue and it took the color really well and looked great. There were a lot of steps, but it was the same simple step over and over (for example, adding the milk at two points in the recipe in four steps). You really are amazing. Thank you for all your good work.
Aww, I’m so glad you liked it 💕 Yeah it’s quite stable, even given all the milk that’s been added.
Have you tried substituting the buttermilk powder with powdered milk? I'm thinking about trying this recipe this evening but don't feel like going out to buy buttermilk powder. From what I can find on google, it looks like powdered milk can also be an emulsifier.
*Edit:* I tried it. It worked! Although, I changed so many things, I'm not sure if it's even the same recipe. Since the dry milk doesn't have the same tang, I replaced a couple Tbsp of butter with whole milk Greek yogurt. I also didn't have whole milk, so I used heavy cream and milk as a substitute.😅 It doesn't taste like ice cream and probably has more fat because of the heavy cream, but it made tasty frosting.
Sweet cream buttermilk powder doesn’t have tang.
I think skim milk powder would work better for this!
@@picroger4510The difference with skim milk powder is that buttermilk powder has a LOT more phospholipids, which help with emulsification, which is important here.
Per unit volume, your recipe reduces the caloric content of American buttercream to roughly that of the European buttercreams, characterized broadly by their use of eggs. It's just that more of the calories in your recipe is in the sugar, whereas in the European buttercreams, more of it is in the butter -- this is reflected in your comparison graph which includes French and Swiss buttercreams. Since you have made American buttercream calorically competitive with European buttercream, the choice comes down to (1) the cost of buttermilk powder vs eggs, (2) preference for fat or sugar as a calorie source, (3) squeamishness with raw egg product, (4) perceived complexity of boiling sugar syrup (for French and Italian buttercreams) vs. incorporation of various powders. I like that you gave American buttercream its A-game, and the idea of frosting that tastes like ice cream is intriguing.
Oooooh, I'm so glad you researched further! This is definitely what I've been looking for! Thankyou!!❤
Thank you so much for all of the work you put into this! I can’t wait to try it!
This is amazing! Thank you so much for all of this research ❤ I can't wait to try this out!
love love love your experiments and i hope you continue to share them with us. even the ones that i don't prefer on a personal level are so absolutely useful and they really inspire me to keep them in my baking toolbelt for the time when i may need them. excited to try this one out!
Emulsify emulsify blah blah blah i love it
Thank you so much for sharing this!
Truly appreciate all your explanations and all the work you put into the research and science! 👏🏻
Can't wait to try this frosting! 🤗
The science of this is brilliant. Thank you!
The frosting looks so smooth and creamy. Thanks for sharing this video with us and totally want to try it too!
I love how scientific your explanations and experiments are. it’s fascinating!
This is amazing! The cake looks fantastic and I love hearing the explanation behind your technique. You are truly a wonderful and smart baker
I love that you listen to your viewers. I love your Dreamy American buttercream. I recommend it regularly. :)
Adriana blessings so happy you uploaded a new video and recipe. You do an awesome job explaining this information 👏 😀 🎉. Thank you
I have been looking for this kind of frosting! I appreciate that your recipe on the website has a small batch option for testing. Thank you for this recipe.
Thank you so very much for your dedication to these videos and recipes!! Every cake from you has turned out absolutely mesmerizing and i thoroughly enjoy the amount of detail you put into these videos to really explain your process❤
THANK YOU!!!!!! Listening to your findings makes SO MUCH SENSE to me, even BEFORE I test it out! My confidence level is always elevated after learning from you. THANK YOU!
Yeah!!!!! Miss you! Thanks for sharing your knowledge and love of sweets.
🥰🥰🥰🥰🥰🥰
It’s a good day when you see Adriana uploaded a new video
She's BACKKK. Been waiting for your video for agessss!! This is awesomeee!
this video is so good and informative and easy to understand, your content is gold.
So this is what you have been working on!
I figured that you were working on something like this!
You are my fav scientific pastry chef!
You never disappoint!
👸🏾👸🏽👸🏻all hail Queen Adriana!
this is nothing short of brilliant! I don't even have a sweet tooth, really, but I *love* science and cooking and you explain things so well. and I like to bake for people around me, so your videos are always useful in some way, even if I won't end up eating much of the end product. being able to make a really special frosting for a cake for a friend or family member is priceless! thank you thank you thank you
I think it’s absolutely amazing how you are experimenting and explaining your baking through research and science!
I too have a BS & MS in a stem related field. I wished I’ve found you sooner & love all your videos.
Thank you for sharing your research and new recipes! I am definitely trying them.
This frosting is very light, airy and flavorful. I didn't find it structurally sound for decorating. I live in Missouri where our humidity can be quite high at times so that may have contributed to the piping details wilting within a very short time. I may try it again and make a few adjustments for my area of the country and see how it holds up
¡Gracias Adriana por tu tiempo y generosidad! Saludos de Texas.
You posted and I audibly gasped. Yay new video!
I can't wait to try this! I tried the original version and wasn't the biggest fan, I thought it was WAY too buttery but had a lovely texture so it kinda grew on me. I absolutely loved your no-dye black frosting though! Your content is amazing I love how you explain everything and something about your voice is so soothing. Thank you for sharing and continuing your work here! 🥰
I was just wondering where you’ve been! Glad to see you’re back :)
This is really amazing. Your work is amazing. Im just impressed and super glad for this new invention. I had been wanting a new type of buttercream with lower butterfat that was like whipped cream but could be good for piping. And this hits the mark, didnt think it was possible but you did the seemingly impossible.
Knowing how to use science to learn and develop these recipes is incredible!
I cant wait to try this buttercream! I love sweet cream ice cream and had no idea thats the ingredient for it! I always wondered if sweet cream ice cream was just ice cream without vanilla in it, now I know
Excited to try this!
Love this! It’s nice to have options for what frosting to use. I will say, practically, at least for me, I would only use this for dinner parties where the cakes would be inside at night. Something that sensitive to heat I would be cautious to use because where I live, it gets very hot year round.
As a pastry chef and a (self credited) scientific mind, this is so so cool. Appreciate your work! 👍🏻
I really enjoyed the first one. I can't wait to try it
Just ordered some buttermilch sweet cream powder, really looking forward to trying this!
This is fantastic! I've been looking at candidates for a light buttercream frosting to infuse with lavender for an Earl Grey and lavender cake. This looks superb and like it should have just the right body and sweetness for what I'm going for. It helps a lot that it involves no double-boiler or other cooking methods. Thank you for sharing this!
Gorgeous cake!
Yay! Can’t wait for this one
I wish i could taste the cakes you make! I love cakes, but i haven't got one in a long time that can satisfy my taste buds. Also here in the usa, the majority offers americn buttercream, and i just dont like it, it taste like store bought frosting. You have so many options and the cakes always looks soft.
I could try making it myself but tbh, is so expensive and i dont have time. But i do enjoy your scientific breakdowns.
You deserve more credit and recognition!
Your videos are so good and thanks for keeping that invention going on
A tip for all fellow scientists: Do _not_ do a pilot experiment for taste testing with only 40g of butter and using a manual whisk due to the small quantity. I should have known but you just can't get a stable emulsion with big bowls, manual whisking and small quantities.
I still love the idea of the recipe and the direction it's going.
It's back!
My birthday is soon and I am so gonna try this 💚
Your sunshine oops gave me a good laugh, because I so relate to that.
We made your buttercream for a cake and it was wonderful!
Love learning science from you! (Science was my worst class in 5th grade)😂 I'm definitely going to try this for a home cake. Thanks for your hard work!!!🧡
Looks great 😊
I am looking forward to trying this on my next cake design. I just used your newest iteration of the no dye black buttercream and it was a HUGE hit in the taste and texture department. I filled my cake with a standard buttercream and everyone commented how much better the black buttercream was…it was creamy and beautiful to frost and pipe with as well… I’ll never go back…🎉
I love your videos!
awesome. I definitely want to try it
New to your channel, 2 videos later and I'm smarter already. WOW, you are amazing.
I LOVE how scientific baking can get 🥰
Wow! This frosting looks amazing. How well does it pipe? Like could I make buttercream flowers with this frosting? Amazing work Adriana!
I just made this and it turned out fantastic. Exactly like you say, the lightness of a whipped cream frosting. I didn't have enough butter on hand, so I made half-half with butter and hi-ratio shortening.
I've been struggling in Europe because the sugar beet powdered sugar was always too grainy in American buttercream frosting and was much too sweet for my European friends. Will definintely be using this going forward.
Im excited to try this
Just made one of your chocolate buttercream recipes recently, and it was great!
Very excited for this
Amazing. Your videos are absolutely phenomenal. In my Indian family we don’t have parties that would require lovely tier cakes so I never got the chance to make one. But hopefully some day I dream to bake and experiment like you.
I was mesmerised by your ermine buttercream video and here I’m amazed again.
I totally wanna try this on my own cake 😋
This looks fantastic for people like me who are on a lower fat diet but still would like to eat some luxury cake! The reduction of butter and still achieving the end result of light buttercream is amazing and I will definitely be trying this, and I don't mind the creamy colour at all, it looks delicious! :)
hi, finding u and your approach has been a real gift. there arent enough days in the week to dive into your recipes. years ago i examined puff pastry, pastry dough and chocolate chip cookies (soft and chewy or thin and crisp) through breaking down their components of fat, steam (moisture) and sugar along with their physical build with the help of a cookbook by Shirley O. Corriher, also a chemist. i had great ambition then to infuse what i made in the kitchen with science but now almost 2.5 decades later life happened and i realize in a bitter sweet way i didn't get as far as i would have liked. accepting that our ambitions sometimes exceed what's possible seems to be the message that envelopes the stage of life im in. what youve already accomplished on your journey just astounds me. im truly thrilled to have found your site and channel. im leaving a comment to support all that you do and am so in awe of your talents and your ability to bring ideas into fruition, sharing your results so selflessly and with such clarity.
💕💕💕
I may just have to try this
Thank you 😊
best channel on youtube
Wahoo you are back!
Thank you!
I can't wait to try this out for my next cake! This is incredible -- I do have a question...is there any lactose-free option for the buttermilk powder?
Tried this method today and really like it so far. (I did use salted butter instead of unsalted and I think I let the butter become to soft before starting) I stopped after the first addition of milk and powdered sugar(it was sweet enough) and didn't use the second. I will try the whole recipe the next time for a true comparison.
Hi, thank you so much for this recipe and the new approach! I wonder if it is possible to make a stable cream cheese frosting using the buttermilk powder to create better emulsion. As I personally prefer a more cream-cheese-forward frosting, I wonder if a 2:1 cream cheese to butter recipe is feasible.
You’re too good to us. ❤️🎂🍰
Would love to see a video on the differences of whipped cream protein structure vs ur sweet cream buttercream
I finally tried this and it’s delicious and I’m not sure what issue people are having. I made the small amount and it came together perfectly. That pinch of salt needs to be pretty generous. I kept adding to balance the flavor. I preferred it with vanilla extract added. I didn’t add the second amount of sugar.
It’s still very buttery in flavor, though.
you should be awarded a phd in baking
At this point I have to say you're a pioneer of baking - your methods are literally used by people who don't even know you're the original creator! Thank you so much for all your amazing work
I'm still incredibly humbled when bakers make my recipes… that these random thoughts and experiments I put out can be useful. It’s the best compliment.
@@Sugarologie Honestly you deserve it Adriana you've literally changed baking for me and I totally mean that
love this so much.
you don't mention corn starch in the icing sugar. do you take that into consideration?
Brilliant! So I guess my question is regarding temperature... when the cakes are frosted, do you need to keep the cake refrigerated until cut into? And refrigerated when storing left overs? Thanks!
This is fantastic especially for cakes in the winter. My kids (all winter birthdays) hate the grainy sweetness of American buttercream and find Swiss or Italian meringue buttercream way too rich. This may be the winning ticket to pleasing them!
Magnificent!!
It would be really great to see a demo of how your different buttercreams are for piping flowers, as well as your other tests. It seems like most people use gross american buttercream because it can be so firm and crusts up, but I would love to be able to use something that actually tastes good.
Hi! I love all your experiments and appreciate you’re knowledge! I am at a point where I want to find a buttercream that is almost like Costco or like the standard bakery buttercream. I want to make more for less and provide options for clients instead of only butter added. I feel like butter is very expensive now. Have you tried anything like this? I’m not sure what they use but I know it has to be cheap ingredients lol.
I use the Seco buttermilk powder all the time.
love this video and excited to try this. Is this room temp safe like butter cream typically is. I don't like cold frosting or cold cake from a fridge. Just curious if it's safe to keep it out of the fridge at room temp.
It's very exciting to try! Now, if I can't find powdered buttermilk (I'm from Chile), can I replace it with powdered milk?
Would this be stable enough for stacking your cakes? Like tiered cakes?
You should make a book about all your discoveries and theories 😁
I'm in Canada and could only find Saco cultured buttermilk powder. Will that work in this recipe? I'm also wondering how this butttercream would react to an introduction of another compound - such as melted chocolate, peanut butter or caramel? Lastly for colouring would you recommend a gel colour (e.g., Americolor) or an oil based colour (e.g., ColourMill). Thanks for all your research and recipes - all the ones I've tried so far have been so great.
Made this with your chocolate indulgence cake, it was fantastic!
You tried this frosting? Can you give me an idea for the sweetness factor? 1 to 10, with 10 being the sweetest! I’m wanting to try it out but I want it rich without being overly sweet… If that makes any sense? lol
@@bloggerbriii I have a bit of a sweet tooth, so it's kinda hard to say, but maybe a 4 or 5/10 in terms of sweetness? I took the option in the recipe to skip the second portion of sugar tho, so ymmv
@@cameton_youtube ok, that actually sounds like it will balance out the cake flavor and not overpower it. I also have a sweet tooth but don’t like when frosting is overly sweet. I’d rather it be rich in flavor and add to the cake versus it taking over.
Can you make it in different flavours? Like add chocolate ganache?
Hi hello thank you for sharing, i just want to know was it too sweet? and pls. rate the sweetness from 1 - 5.
I LOVE this new frosting you've created. It's the only version of American buttercream I'll use in my bakery. Do we know if it can be made into a chocolate version?
It definitely can, though I'm trying to sort in my head if melted chocolate is better to use or just cocoa powder.
Melted chocolate has cocoa butter and various other fats plus emulsifiers, adding a bit of body, cocoa butter flavor, and stabilization to the frosting.
Cocoa powder is the easier route and adds pure cocoa flavor with minimal fat, so you'll maintain the lightness of the frosting. All you'd probably have to do is bloom a bit of the powder in one of the milk additions and let it cool completely before using to make the frosting. That's probably what I'd start experimenting with first, using high-quality Dutch-processed cocoa powder.
Wondering if we can substitute the Buttermilk Powder with Coconut Milk Powder when making a vegan version? Since coconut fat is also stable in room temp and sets?🥥
do you think using a cooked sugar syrup or cooked flour like Italian and ermine butter creams would help stiffen this frosting up?