The only American Buttercream I use
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- Опубликовано: 30 сен 2024
- 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 had to think of the Name as 'american butterdream' instead of 'american dreamy buttercream'
That's clever
That's my stripper name
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! 💖
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’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
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♥️♥️
Baking is so scientific
Thank you I love all your videos
If you're finding AB grainy/ sandy then it's not being made correctly
Omg condensed milk is the business so I'm sure I’d enjoy this! Well done! 😁
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?
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.
Instead of corn syrup…..
Can’t you make syrup with sugar???
That percentage will forever haunt me 😭 orv has ruined me..
I was looking for this comment
Hell yeahhhh! Got me learning on RUclips 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 was able to sup the light corn syrup with agave and it came out really nice.
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!
Wow! This should be the new standard for American buttercream 😊
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 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
“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.
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.
I like old fashioned Grandma buttercream
I usually just dissovle the powdered sugar in a bit of milk
You lost me at corn syrup
Can you use simple syrup? I’m not down w corn syrup really
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? 🤔
What if you used simple syrup instead of corn syrup? Would the same result take place?
Ma’am America Dreamy Buttercream was invented in 1940. How old are you?!😊
Can you use honey instead of corn syrup?
In the main video she said yes
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.
I cant wait to try this!! Fr, American buttercream is just not for me. Its too sweet and i have a serious sweet tooth
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
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!
My family does this for 100 years. Also using honey instead of corn syruo for gourd cakes.
Can I replace de corn syrup with something else? I’m from Uruguay and I can’t find/buy this here
Am I the only person that loooves "crusty" buttercream?
No, I love it too.
No such thing as American buttercream. It's frosting. It sucks. What you made is above that.
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
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.
Looks fabulously delicious 😋 😍
I want to try this. What’s the measurements?
sorry about that - I went ahead and pinned the comment with the measurements. It's also located on my website with more details to help you out :)
how was it
So this will not set hard in the fridge?
Probably not the best if u plan to stencil ur cake.
I just made this for something new to try, but it's not for me. My buttercream has never had a sandy mouth feel. But this one has a greasy mouth feel for me. I personally don't recommend it.
Am I the only one who doesn’t like buttercream? I just can’t stand caked with it, heavy cream all the way.
ahh corn syrup TRULY AMERICAN😅😢
how can I... it's too sweet @@ half of it is sugar???? Can Americans eat this much of sweet???
Thank you so much. This video gave me a new perspective on things.
What can you substitute when you don't have a mixer with a paddle?
American buttercream isn’t sandy, no one would ever eat it if it was. You either made it wrong, or had some bad buttercream.
Have you ever tried (I assume it would need to be modified) to make the sweetened condensed milk frosting with dolce de leche?
I think the day I will taste a buttercream for the first time, will be the day I die, because my stomach won't be able to handle so much milk fat and sugar.
I despise corn syrup and I hate the texture of sugar grains.
welp I'm never eating cake
Sandy buttercream?! Who's she?!!!
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
Does this still work when doing butter cream flowers with the Russian tips?
This looks great. Does it last pretty well on the cakes? Does the liquid separate?
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.
Sorry but I still like hard/ “crusting” frosting
*corn syrup*
No wonder it's _American_ buttercream
Will this work in hot and humid places?
Question. Can i use a simple syrup made with sugar and water or will that ruin the buttercream?
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.
Beautiful!
Normal buttercream is too sweet and hard, yeah, this looks better.
can u make a buttercream with simple syrup??? is that a thing
Can I replace the corn syrup with agave???
yes that should work :)
It is amazing!!! I love this recipe!!!
can this stand even in hot temperature country like here in the Philippines?
is this less sweet than the classic version?
Non crusting.....me who likes the crust 😢
You should create a periodic table about BC lmao
The way you speak makes me feel like you’re letting me in on some big secrets
Is this heat/humidity stable? Looks yummy
Does this version crust like traditional butter cream or no?
I wonder if it would be any different if you used maple syrup?
You sound exactly like Morgann book lol
Yes Ad is a new periodic element.
You lost me at "corn" !!!!!!!!!! Glyphosate!!!
why they dont use non dairy whipped cream ?
Can you pipe flowers with this type?
American buttercream is gross to me, so this is great!
American buttercream is gross.
A keto dieters nightmare nonetheless
Are you a biochemist?😅
Can i add coffee to make it coffee buttercream?
Ready to taste the American Dream
Is there a way to make it not taste so much like butter?
U.K. people: t’interwebs says we can use golden syrup in place of corn syrup. Going to give this one a go!
This recipe is from the Karo website
🎂🍰🍰🍰🍰🍰🍰🍰🫡🤪🤪🤪🤪😋😋😋😋😋😋😋😋😋😋😋😋
Question: Does it come out super buttery tasting or no? I don’t love the sweetness or density of American buttercream but with all three of the meringue buttercream i personally don’t enjoy the buttery flavor that comes with them.
Maybe german buttercream would be an option for you? I can't take american buttercream, because it is only butter and sugar. German is with pudding (or custard) and butter. You can adjust how sweet you want it and it isn't pure butter.
Sandy? I don't think it's physically possible to get a sandy buttercream unless you use granulated sugar, which would make you a psycho.
What butter brands do you use
Can it withstand hot weather
Could I use simple syrup?
Can this be done by hand? I don't have your machine.
I think it would be hard to do manually, not impossible though. But you should be able to do it with a hand mixer :)
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 :)
@@Sugarologiethank you so much for your response. I will be using this soon!!!
I’m passing this on.