I invented a new way to make buttercream (no dye/smooth/less buttery) 

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.

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

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

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.

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 🤯

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!

I like to make swiss meringue and make chocolate buttercream frosting, then mix them together with a rubber spatula (essentially chocolate mousse, but a little different). It's so smooth and amazing! I call it Meringue & Buttercream Frosting, Frosting. Recipe: Meringue part - You mix egg whites with sugar, a pinch of salt, and some vanilla extract. Put that on a double boiler and stir constantly until the sugar is disolved. Take that off and transfer that to a stand mixer with the whisk attachment. Gradually increase the speed until it's at top speed. Should have stiff peaks and not be warm to the touch. Transfer to a different bowl. Buttercream part - With the paddle attachment, whip unsalted butter or salted butter (softened to room temperature) on high until creamy. Add in some confectioners’ sugar a little at a time until it's combined and creamy again. Add in the unsweetened natural or dutch-process cocoa powder into the butter sugar mixture and whip it again until it's creamy again. Switch to a whisk attachment and add some heavy cream, salt, & pure vanilla extract. Combination - Add the meringue into the same bowl as the buttercream frosting and use a rubber spatula to fold them together. You should end up with a smooth-choclatey mousse inspired frosting.

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!

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 🤞🏾

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.

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!!!

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. ❤️

@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!

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!

Very nice presentation and looks delicious. I spent to much time with standard buttercream and always enjoy seeing something new. Oddly I started adding little dollops of cream cheese and found a combination that people love.

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

This looks so good! It's interesting to see all the different stages the buttercream goes through as you mix. Amazing work! Also, I tried the chocolate dipped strawberry method and it worked really well 🙂

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!

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

You are so cool! You are such a talented and clever chef. Thank you for sharing your amazing recipes.

What an incredible explanation and step by step process! Thank you, you talented soul! ❤

Alton Brown (Food Network) would be so PROUD of you, the way you scientifically teach us how each step/breakdown is essential to make this beautiful Buttercream,

These videos are so amazing. I've never seen this methodic approach to baking and has definitely made me fall in love with baking.

You are a natural teacher! I saw a TikTok about a French “frosting” called crème miracle. Have you heard of it? The fat base is mascarpone cheese.

Thank YOU! I'm impressed with your dedication!

Thank you so much for working to expand the universe of frostings! I have a disease called HFI that means I can’t eat sucrose. I can eat glucose no problem, only problem is it isn’t quite as sweet. Do you think this recipe would work with a bit more dry to wet ratio? Also love your use of science to solve problems!!!

Looking forward to the Citrus version 🥹

I made the black buttercream, OMG it's so good, but it's got a pudding like consistency which makes it sloppy to pipe. However, it DID work. Also made the new American buttercream which is absolutely amazing and pipes nicely.

I am elated to watch this! I have really struggled to find natural colorings for baking, especially in my buttercream. This is fantastic & healthier! Thank you!

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!!

Frozen butter! Brilliant! Thank you for sharing your innovative creativity. This is the only way I’ll be making bc in the future.

Damn. You really did your research! I'm lactose intolerant and I don't bake cakes terribly often, but the fact that this really only has butter as a dairy component means that making a non-dairy version is pretty easy in theory. Whether or not the non-dairy butters I like to use have the necessary emulsifying properties remains to be seen. Good stuff!

REEEEEAAALLY looking forward to citrus flavours 🧡🧡

How great, I like very much using natural colors on cooking!!! Your frostings turned out so so pretty, specially the red one. It would be amazing if you do a video about making red velvet cake without using food colouring, using natural colors. I've seen some but I feel that the way you talk about the process would add so much to this goal.

Wow… just wow. You’re amazing!!!! Thanks for sharing all this for free

You are an utter saint for sharing this with people

You are by far my favourite Baker-scientist-creator! I love your videos! Can't wait to try these recipes!

ready to discover the future of buttercream science 🙏🙏QUEEN👑👑

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

❤ so much good ideas and so easy to understand your explaining of the recipes. Thank you 🙏

I am one of your New Subscribers on your RU-vid Channel Page. Thank you for explaining to me how to make Buttercream. 😃

Thank you for sharing yourself & all that time you put into all of this. I appreciate you.

I love this once again 2 of my of my favorite things together baking and science. PERFECT.

I can't say enough about the value of all your videos, which are very educational and helpful, saving graces! Knowing the science behind how the ingredients interact during different processes is invaluable. Thank you, thank you, thank you!

I really love your videos. Im glad I found you. You popped up when I watched Benjamin the Baker. I love baking videos that teaches me the rationale and science behind it. I’ve been binge watching your contents now

I made this today and created a raspberry passion fruit buttercream recipe based on your ratios and it turned out amazing! Thank you so much, my husband hates buttercream because it’s so sweet and heavy, and the kick from the fruit sours really balances things out!

Thank you so much for your videos. I’m a homemaker that just makes desserts when I feel like it or family get togethers but I’m definitely a perfectionist. I’ve learned so much from you and you’ve helped me create even more superb WOWs from my dessert eaters! You’ve given me the confidence to go outside my comfort zone and try different methods and flavors. Looking forward too more of your content and again thank you for sharing your expertise with just a kitchen baker like me! 🌻💕

TY for sharing. You’ve done a great deal of research to be able to understand how each ingredient works within the process of making the frosting. I appreciate all the scientific research you shared with us. It makes the process much clearer and easier to understand the Whys to do each step as explained

your mind is so fascinating🤩

Looks amazing as always! It's always so nice to see how much effort you put into discovering the best possible recipes!

You are a frosting genius!

Wow this woman is a freaking GENIUS! WOW... thank u!😍🥰

I love the glossy look of this buttercream, may give this a try.

Thanks for sharing your knowledge of the buttercream!

Science and cake...my nerdy heart is so pleased!

I really appreciate that you did not gatekeep this information, it must've taken extensive research to compile & understand it all. This is such valuable information. Thank you thank you thank you!!!

OOOOooooo exciting! I will give it a try soon. Thank you for sharing with us. Love your channel.

Wow, fabulous job and amazing information. Love your videos. Peace and good fortune and good health to you and your family. 👌

I love her kitchen science. Thank you.

I made a BLACK ERMINE frosting this week using some of your methods and my Grandma's frosting recipe! Delicious and so jet black after the immersion blender treatment. THANK YOU for sharing your techniques. I'm sure this frosting will be a hit!

Omg your channel is so underrated. I am a proud subscriber. I don’t know how long I’ve been subscribed but I am definitely not new here but I just want to say you are a gem! I get awesome fool proof recipes from here and I get to learn even the science behind it. I especially love the cream cheese frosting method that you’ve invented. And now I am excited to try this new buttercream method. Thank you!! Keep doing what you’re doing! 🥰

Thanks for sharing! I don’t like buttercream all that much but this looks amazing and worth giving a try !!!!

I love when baking is explained like the chemistry it is This will be great because I eventually want to make all of my family's birthday cakes and frosting is always a pain for me

Omgosh, simple AMAZING! You ROCK!

Thank you so much for explaining the science behind baking and frosting making! Can’t wait to hear more! So glad I found you! You need a Patreon!

I will have to try the red velvet frosting just to see if I can taste the beets. I swear I always taste beet even when people say you can't, haha. I made the black buttercream for my son's birthday cake a few months ago. The immersion blender is a MUST. I was very careful to follow directions to T, but even though everything started out ok the buttercream turned out almost a light gray, no where near as dark as charcoal. I thought it would need to be chucked but gave the immersion blender a try and it came out a nice black color.

This is probably my favorite cooking channel. Great work as always!

You're amazing and THANK YOU for all your testing and research and documentation that you very generously shared with us!

All the hard work and you are giving it away for free. Unbelievable ❤😮

EXCELLENT VIDEO EXCELLENT Filming and Editing too! Thank you so much for sharing this video... LOVE IT

This is amazing!!! As someone who loves science and baking, I just found this channel and am loving it! So cool!!!!!!

I'm so excited to try this!! Thank you for sharing your expertise with everyone. I'm thrilled I found your RU-vid channel!

Lol the vanta black shade was perfect

Love it! What a beautiful result. I bet it tastes amazing. Thanks for sharing your method!

I’m speechless😮😮. Thank you for sharing your brilliance! 👏 👏

This is high quality baking R&D

My favorite channel

This is such a cool way to get a strong color. Love the black…

Hi!! I'm loving your channel❤ Before you get the beet mixture too hot, add a large pinch or two of citric acid, and stir in. This keeps the red colour in the beet powder from taking on an orangey hue... I make real Russian borscht all the time, and this is the fix that they use (in the form of lemon juice, or a little white vinegar). Cheers!

When I was in school for patisserie (in Berlin in the 80s), the only red coloring I used was beet powder. I also used turmeric and chlorophyll.

I like this method, and looks like it would give me a tiny bit more confidence than a normal buttercream. Though, ermine is still my favorite. :)

I love how you research the science and give us the results that we understand. I appreciate your hard work. I’m looking forward to this week as I plan to make a recipe or two of yours. I’m excited because they look so delicious when you do them. Also, I normally cook and bake from all my experience but if I would need to replicate I couldn’t because I wrote nothing down. Oh so hard to retrain but I can do it. When someone loves a product of mine , I need to be able to do the same again.

MOVE OVER ALTON BROWN, ADRIANA IS HERE!! 🙌🏼🙌🏼🙌🏼

Wow, it's a pretty clever take on a beurre blanc method. Makes perfect sense. Congratulations! Definitely gonna give it a try.

Thank you for share to us this hardwork and amaizing job, i'll be waiting the citrus flavore one of my favourites 💗

Yummy and Beautiful!!! THANK YOU cake 🎂🧁🍭

Just found your channel by YT recommendation and I’m so glad!!!!! 🎊

I have been a long time viewer and I love the growth this channel has gone to. Thank you Adriana. ❤

I love this idea! The science is so cool! Now I’m wondering if you could incorporate these flavorings into a Swiss meringue somehow. You’d need to add flavorings without any fat or the egg whites won’t whip, right?

I would love, love, love, if you could do an ultimate cupcake guide/series!

AMAZING CONTENT, THANK YOU! I cannot wait for the matcha brown sugar recipe ❤

Your channel has quickly become one of the most useful channels on RU-vid.

Amazing work! I made Italian meringue buttercream where egg whites were exchanged for raspberry (or other fruits) puree and dried egg whites powder. It worked quite well and the flavor was strong and beautiful

I’m so happy I found this channel! Already excited for a matcha frosting recipe. Thank you so much for sharing.

I find this idea intriguing. I must try

Very cool technique

I love seeing new videos from you! I can't wait to try this recipe out!

I was just on your website. New favorite website ever!❤️

It looks like a metallic type shine, I love it!

Inlove your scientifoc approach to bakery! ⚗🧪🔬❤