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50,926 Views • 2 years ago • Click to toggle off description
part 1 of this video is here:
• Use this to know what frosting to make (pa...…
My guide, with these graphs and explanations, along with recipes is here:
www.sugarologie.com/recipes/buttercream-comparison
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Uploaded At 2 years ago ^^
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Rating : 4.977 (29/5,052 LTDR)
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User score: 99.15- Masterpiece Video
RYD date created : 2023-12-15T10:54:18.56077Z
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67 Comments
Top Comments of this video!! :3
You are a damn frosting scientist!
174 | 2
Wonderful! Ermine is definitely my go-to frosting. So easy to make, not too sweet of too “slick” like some of the egg-based ones. Thank you! Love your channel!
52 | 1
I have physical disabilities, and something to note is that ermine is deceptively physical to make, even with a stand mixer. There is lots of scraping and stirring in the pot with the flour paste while cooking it, which can take a while. Personally I’d say sugar syrups are easier, but this is a great and informative chart! Thanks
7 | 1
Me waiting patiently for your sugarologie buttercreams to be added to the cakeculator 😊🤞
6 | 0
Pretty random comment but I love your voice, it’s very nice on the ears for me :)
Love your content too, probably the most reliable baking channel out there and teaches you some science in the process
2 | 0
Your no dye black buttercream is amazing!
16 | 0
It would be so awesome if the graph was offered on your website along with all the results uncovered. Happy Easter (Resurrection Day)!
1 | 0
I made a little test batch of the black buttercream and it kicks ass! I thought you might want to know though: the volume/mass ratio for the 1-cup recipe on your website doesn't line up with the 3-cup and 4.5-cup recipes. The 1-cup says "1/3 cup (53g) water" but 1/3 cup water is about 80g. I made it using the volume measurement (generally not the right choice I know) and it turned out wonderful but I wonder if it might be a bit different if I used weight instead. I think 53g water would translate to about 1/4 cup. Good stuff tho!
14 | 1
That black buttercream will never not blow my mind. It's genuinely next-level innovative.
1 | 0
I Love that German buttercream is all the way up there even tho i find it (as a German) one of the easiest buttercremes
2 | 0
These tools are ridiculously helpful for a persnickety person like myself. I'm actually using your cakeulator to make cupcakes for this weekend. I'm in love! As always, thank you for your research and dedication!
5 | 0
A wizard 😍
1 | 0
Maaan this is so awesome! YOU ARE AWESOME MAM ❤❤❤ Thank you! You have just ignited my passion for baking again! I feel like making buttercream ASAP 😂
| 0
Your blog post is by far the most helpful thing out there wowww!!! Raised 🙌
1 | 0
Do you ever do combos? I make a half ermine, half cream cheese/butter/sugar for a cream cheese frosting that holds up to hot weather and isn't too sweet. It's great on hummingbird, spice, apple, or carrot cake.
2 | 0
Yes! This was very confusing, but you made it sound so simple😊
1 | 0
my mom and I love your videos. would you mind making content on macarons? I’d love to explore the science of making such a complicated cookie
1 | 0
I always have a hard time making frostings for my siblings birthday cakes and you've helped me so much! I will use this one day thank you 💖
7 | 0
Have you ever done a German chocolate cake? I'd love to see your recipe for that
2 | 0
@Sugarologie
2 years ago
part 1 of this video is here:
youtube.com/shorts/n20kpR5zFXQ
My guide, with these graphs and explanations, along with recipes is here:
www.sugarologie.com/recipes/buttercream-comparison
32 | 4