A fantastic way to make SMOOTH buttercream (a sugar syrup method)

RECIPES:

Red Velvet (No Dye) Buttercream:

Black (Oreo) No Dye Buttercream:

Matcha Brown Sugar Latte Buttercream:

Any Citrus Buttercream:
This will be featured on a cake soon.

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Happy baking, friends ♥️
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[TheEarthCreature]

I would rename your red velvet to "rose velvet." It just has such a unique and pretty color to it and shouldn't be mixed up with the original red velvet.

[andrewharrisonway]

You are really out here doing the hard work for home bakers. I cannot wait to give this a try myself!!

[natalielandry]

A tip for folks attempting this recipe in cold/dry climates, and who may be using European-style butter (85% milk fat): I had to bump up the water content of the syrup for the emulsion to work. I used 75 g water for the 1-Cup recipe of the Black Cocoa frosting and it worked beautifully.

[gum]

A year later and still eagerly awaiting the recipes for citrus and matcha! Or, a generic recipe explaining how to customize it for use with various types of flavors based on liquid and dry ingredient ratios

[AshishKaushik]

That texture looks soooo silky! Your method almost starts out like a modified ermine frosting with the starch roux, and now I’m wondering if you could make an ermine frosting roux with flour, sugar, and a flavored liquid other than milk—maybe a juice (beet juice? instead of beet powder?)…and even some milk powder to make up for the milk proteins? If it worked, I wonder how it’d differ in texture from yours due to the technique differences, dolloping the chilled roux into whipped room temp butter, versus emulsifying the warm roux with the frozen butter and then whipping. I’ll be experimenting 😅

I love how thoughtful you are about your videos, we truly learn so much beyond just the recipes 🤯

[javagirl]

This is absolutely fascinating. I just completed a pastry arts course this year and none of the buttercreams we learned had a method at all similar to this. You’ve invented something completely new here!

[ljc]

As someone who’s went through my own obsession to perfect a recipe, I totally appreciate the time, effort & thought that went into this technique. The results are beautiful!

[clarissarenteria]

@Sugarologie you're my favorite channel and I love talking about how much you teach us. I made my own recipe for a Raspberry Buttercream using this method and I am so proud of myself and of you! I love that you cracked the code and now it feels like the possibilities are endless. I also made your chocolate buttercream recipe as well and it was amazing! Someone I know who despises buttercream because of how sweet it normally is was skeptical when I told them I did a recipe that didn't require a ton of sugar. THEY ATE THE ENTIRE CUPCAKE I GAVE THEM! I can't wait for more of your videos! Thank you so much!

[selalewis]

This is such a brilliant buttercream recipe. Most buttercream recipes live and die on the temperature of the butter. First, it has to be room temperature. Then once added to the flavor base, it needs to be cooled down, often with ice or frozen peas. You eliminate those steps altogether and begin with frozen butter. This helps home bakers in cutting down on wait time for the butter to come to room temperature. After years of working with a hand mixer I finally bought a stand mixer, and I love it 😊 I think I’ll try this recipe to make my favorite brown sugar buttercream 🤞🏾

[andrewriker]

I LOVE the science in your recipes. I do a side business of cheesecakes. I work hard on getting flavors and textures correct. I bake some of the best damn cheesecake you'll ever taste. I'm always looking to improve my stuff and appreciate the dedication!!

[patrickrioux]

Looking forward to the Citrus version 🥹

[jbrahmbhatt]

This is absolutely amazing, love your academic approach - and as someone who doesn't eat eggs, it's a whole new world for me now!

[Offlineee_]

You are literally the coolest baker I've ever come across, science and baking is so awesome 🙈

[udderlylost]

You are a genius. I get so excited when you upload!

[ChefChrisDay]

I just have to say as a savory food professional but someone who recently was dating a pastry chef for a number of years and also enjoys the science of food. I find your channel for some reason so unbelievably satisfied. Just want to let you know how appreciative I am of your content. ❤️

[tubbygubbler]

just wanted to let you know that i arrived at this video from your YouTube shorts, which are fascinating. it was an awesome idea to start making shorts! ❤

[ReeniEspino]

Dorking out watching the emulsion form. Might be me, but a lot of what i encounter is ppl afraid to beat buttercream enough -- the air is what helps it not taste like butter! Thank you for pointing out that it needs to go through the clumpy ball stage before smoothing out with more mixing.

[peachontopk]

Omg… you and I would be best friends lol I am SUCH a food nerd and one of the reasons why I got into baking was because of the curiosity behind the science. Now, I admit I do not have the resources, finances or time, to do all this research I SO wish I could. When I saw your American Dream BC I was like yessss!!!! I couldn’t be the only one!!! Lol but like I said, not having the external abilities to experiment, I hadn’t come up with a solution. So thank you A MILLION, because this takes so much time, energy, patience, money, effort… and you sharing it with us is utmost generous, altruistic gift we can receive. Thank you, thank you, THANK YOU. I CANNOT wait to try these!!!

[ClearlyPixelated]

Thank YOU! I'm impressed with your dedication!

[sacredsiren]

I absolutely adore this scientific approach to your recipe development and the generosity of sharing your hard work with all of us. I will 100% be trying this one out soon!