For german buttercream I use instant pudding mix, learned this working in a german bakery. It's really quick and easy because you don't need eggs, no cooking nor waiting for the custard to cool and it still tastes great! Tip: use less milk than what's stated in the instructions to get a more stable buttercream. I usually reduce a quarter, sometimes by half when it has to stay out for a long time or in hot weather Recipe if your pudding mix calls for 500ml milk: 2 packages of instant vanilla pudding about 90 - 120g (already sweetened), 1L milk, 300g - 500g butter (the amount is really up to you how buttery you like it)
John 3:16 (KJV) For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. Romans 10:9-10, 13 (KJV) That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved. For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation. For whosoever shall call upon the name of the Lord shall be saved.
Yes, and it's still tricky. When you use the wrong temperature or add too much pudding at once it still becomes "grizzelig" (butter and pudding start splitting up again)
I do my ermine a bit differently than how you did it, and it's my go-to! Super stable, fluffy and light. (And smooths on cakes great!) Mix the milk (120g), flour (20g), and sugar (75g - can be adjusted for sweetness) in the saucepan, heat on med-hi, stirring constantly until it starts to thicken. Turn the heat to med-low and cook, stirring constantly, for another minute. Mix in vanilla or flavoring. Cover with plastic wrap and cool completely. Whip 2 sticks (226g) butter until light and fluffy, then add in paste a spoonful at a time. Whip to heart's content. If you get any big air bubbles (I usually get minimal), take a spatula and run it through to mix, pressing the spatula down to get out any bubbles.
FYI you absolutely can do a cream cheese ermine. I did it for a 10in tall wedding cake and it was incredibly stable and survived a summer wedding (at least 1-2hrs in the sun). It does have the issue of smoothing due to the gel like texture like you mentioned in your video but if you do a rustic cake you can get away with the texture not being perfectly smooth. Because of the stability, I was able to add more lemon juice and cream cheese to the recipe than your Cream Cheese Buttercream recipe and it had a much more satisfying cream cheese flavor (similar to American Cream Cheese frosting) while maintaining stability.
@@thunderdragon66 I've been wanting to try a recipe like this! I think my grandmother did something like this for her red velvet cake, but I couldn't find it. I have struggled to find a good cream cheese frosting recipe. I'm not good at keeping up with which recipes I have used that work.
@@thunderdragon66 I've been wanting to make lemon and poppy seeds cupcakes. That's it, I am sold and I will be making these tomorrow lol the frosting sounds delightful.
Im saving this for when i make carrot cake! ive tried both of her creamcheese frostings which were delish but the stabler one wasnt as cheesy as id like. Cant hurt to try this one! i made an ermine a long time ago that was pretty meh but it was probably user error since im a noob. Thanks!
This is the comparison I've been looking for everywhere thank you so much!!! As a side note from a German gal: We usually make our Buttercreme with vanilla pudding mix that we cook with half the amount of milk as stated on the package :) Makes the process a whole lot easier, though I admit it could be tastier to do it from scratch
You have to be American. My husband is German and we live in Europe, we don't have vanilla pudding mix. If you are German what is the brand you are getting and perhaps I can look for it.
@@carms7859wheater you do not searching in the right stores or whatever you where looking for, but not pudding mixes. If you have an Aldi or Lidl around they have their own brands commonly in chocolate or vanilla flavor. . there is the world wide operating brand ( Dr. ) Oetker, they have pudding mixes in several flavors.
@@carms7859 This is super late but in case you or someone else is curious, the most popular brand is Dr. Oetker! But the store brand versions work just as well. Pudding mix is just a mixture of corn starch and flavourings, really!
Would you consider doing a similar study with margarine or other non-dairy fats? I'm guessing margarines vary in water content which could be a real challenge. I especially enjoyed the stability/cake sauna test. That seems to be the cake-iest season for me.
I bake for allergy clients and vegan clients and use mostly organic pure palm high ratio shortening because it is a stabler fat than vegan butter or margarine
@@rachellebovits9360 same here, re. Clients. But I've found using coco margarine (at least what's available) to be too "loose." Is there a brand or label you recommend? TIA.
Yes please! I'm allergic to uncooked butter, and it's making my life so hard when I know I won't have a good time eating any buttercream frosting, even with lactase supplements. Cooked butters don't hurt me like uncooked does, so cookies and pastries are perfectly fine. I don't know if there are frostings that cook the butter, but if there are any alternatives I would be so happy!
That the starch based emulsion resisted temp and humidity longer makes sense - even if the butter begins to break, the starch holds the separating fat and water in emulsion, and the ermine's low sugar makes it the least hydroscopic. Wonderful video!
As a casual home baker and prior to this video, I was not aware of all these different buttercreams! This was so informative and fun to watch, thank you!
Oh how i love you. This is way more info than I picked up in food science college classes. I have been contemplating doing a weeks worth of frosting testing that you just did for me, and more. THANK YOU. I am providing 200 cupcakes & a cake for a friend’s wedding next year. The problem is, i’ve only ever made American BC & a “mock” SMBC (whip up a box of pasteurized egg whites - see Bake My Day Mimo). I have used the Italian meringue method for macarons before & loved it, so I’ve been wanting to try that method for frosting. Speaking of which, have you ever tried Italian vs French macarons? Do you have a preference? 😊
John 3:16 (KJV) For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. Romans 10:9-10, 13 (KJV) That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved. For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation. For whosoever shall call upon the name of the Lord shall be saved.
@Sugarologie I'm so so so happy you included Russian buttercream!!!!! I married a Russian guy and I could never figure out why his mom's icing tasted so much differently (and better) than mine! I should have bloody known it was condensed milk! Lol they use it for everything sweet! Now I can make my daughter's 1st cake with a more Russian twist (to celebrate her american/Russian heritage)!!!
Gotta say it, this RU-vidr has their $h*t together. Very clear explanations, to the point, thoughtful, enough personality and human touch to keep it relatable. Keep at it!
Thanks for the video. It’s always helpful to have an overview over all possible options. :) One amazing thing I want to mention about German buttercream is that you can make ones with amaaaazing punchy flavours by just swapping the pastry cream for a pudding of any flavour you like. I once made a raspberry pudding using raspberry purée instead of milk and used that instead and it was incredible. So full of real fruit flavour. Since it’s cooked/stabilised it doesn’t change the texture whatsoever and you can also adjust the amount of sugar you use because it’s structural integrity doesn’t rely on it. ☺️
In my country (in Latin America tropical climate) lots of cakes are frosted in Italian meringue as a standard, I believe the resistance to humidity and heat are a factor.
You are the first person on YT I’ve seen who uses whole eggs for French! I learned this from a pastry chef local to my area, but every time I suggest doing this to others, I always get “that’s not French buttercream” lol. My question is: how much can you push the lower boundary for sugar in these buttercreams? Would love a video on this, since you seem to also prefer not-so-sweet ones :)
@@AllTheArtsyThat doesn't really work because frosting alters the texture and taste of cake in a positive way beyond it just being sweet. It makes it moister, softer, and more aromatic. It also just adds diversity in texture to the cake. Thing is, the ratio of icing changes the experience a lot. I like to use a lot of icing for textural reasons, but with most icings this comes out WAY too sweet. That's why I usually just use whipped cream. You can adjust the amount of sugar in that as much as you want.
I love the lateral thinking of "I could use a terrarium as a controlled test environment!"... Also: informative and accessible video that's quite helpful. Thank you.
Please do a comparison of cake fillings: custard, mouse, pastry cream, cremeaux, etc. comparing taste and when to use each in layer cakes. Thanks for the informative videos
OMG you are a GENIUS! I just started baking and LOVE the science behind baking and the time you took to break everything up for an overthinker like me! Thank you!!
Omg now I feel so validated in my struggle to get a smooth finish with ermine frosting! I’ve recently gotten into cake making and I’ve found I love ermine frosting for its lightness, but I’ve struggled with decorating with it. Excited to try out other buttercreams based on this video
@@Sugarologie I love the German buttercream and I also make it from scratch, despite the fact that I also live in Germany. The truth is - the Dr. Oetker pudding is nothing other than ordinary corn starch with some vanilla flavor, preservatives and coloring (to mimic the egg yolks) the and sugar. BUT it sells times more expensive than regular corn starch and it also tastes quite artificial for me. The egg yolks in the basic creme patisserie (pudding) give more in depth flavor, therefore it is worth the extra mile and I would always prefer it to the other version. Thank you so so much for your video!!! I am hobby baker since many years and know most of the buttercreams you showed, but still it was a please to watch again the basics and the science behind.
So what about mouth texture? Sometimes I eat a cake with a buttercream and it feels like there’s a film coating my tongue and roof of my mouth. I tend to prefer whipped cream frosting since they are less sweet, but your ermine buttercream sounds like something I’ll definitely attempt. 🎉😊
Ermine is yummy on Red Velvet and Chocolate cakes. Most people frost Red Velvet cakes with Cream Cheese Frosting but Ermine, I find is lighter-we heard many years ago it was from the Waldorf Astoria Hotel and someone paid to get the recipe. Yummy!!
JB I think the frostings that taste/feel waxy are not true buttercreams but are using vegetable shortening. I think many bakeries use it because it is stiffer at room temperature and holds up for a long time. Some cakes at grocery store bakeries are sitting in the case for awhile.
This was a great video! Would you ever consider making a video going over the best types of non-buttercream frostings? I love cake but I really hate having that buttery taste in frostings, so I would be very interested in a video on that!
I've made mascarpone frosting (chocolate but using cocoa powder) and I really loved it, it tastes like chocolate ice cream. The recipe was from pretty simple sweet I think. It's not very "durable" though, can't beat butter.
@@phillipfrancis9842white chocolate ganache gives you a lot more flexibility with flavors, you just have to adjust the ratio of cream to chocolate when you make it, to account for white chocolate being so soft
This is my first intro to your channel and as an engineer I love this! Food science and home experiments coming together and sharing in a user friendly quiz! I’m obsessed!!
im not a baker, by any means ive only just learned how to make like a very basic sponge cake. I am a marketer and use a lot of data and studied a lot of data analytics and must say that the graph at 2.16 is the most satisfying thing i think ive ever seen, and has been the best resource ive come accross in my journey learning to bake because it just matches how my brain works so well!! thank you!!!!
Don't know how I only just discovered you, but I love your videos. I science the crap out of my baking too, so it's wonderful to have so much more info now❤️❤️❤️
I’m new here and I’ve only seen a few videos so far. I’m officially hooked. I had heard you mention the “Cakeulator” before but wasn’t sure what it was until now. That’s friggin’ GENIUS! Watch out, Claire Saffitz!
I have made ermine frosting with all or half cream cheese instead of butter, it's incredible on carrot cake. Ermine is my go-to for everything. The texture and sweetness are just perfect for me. When I make ermine, I whisk all the sugar and flour together, then pour the milk. The dispersion of the flour in the sugar eliminates all possibility of lumps.
Could you share the recipe for your version of the cream cheese/ermine frosting? I’m looking for a more stable and less sweet cream cheese frosting, and yours sounds great!
Looooove how detailed and scientific you are! My friend has asked me to make her wedding cake for an Italian summer wedding and this video is a life saver! 🎂
I just want to thank you for this and the calculator you created! Very empowering being able to create your own recipe from the cake to the frosting and have it in one spot! Very dope on your end! I can tell you are absolutely a problem solver
Italian meringue buttercream is my go to. As someone who likes baking but not necessarily eating sweets. It’s a good a good medium. Not too sweet but still easy to work with. Plus it’s always a crowd pleaser
French buttercream truly is king! I’ve tried other recipes but yours looks so simple! I’ll definitely be giving it a try for an upcoming cake I’m making for a birthday ☺️
I Absolutely love your video. I am a middle school culinary teacher and this is my first year in this position. One of the things that I would like to with my students is to show them the science behind the food and give them healthy options. We were fortunate to have Bakery Donation cake flour and pastry flour Plus I have gluten-free and all purpose flour. I want to do something very similar with the flour. What recipe do you recommend (or someone could please) that We can do a one to one with? I would appreciate any recommendations so my students can have some fun with the science behind baking and cooking. I’m going to show them this video to focus on the mise en place. You do this so beautifully. ❤❤❤❤
So that’s a good set of flours - I’d start with something really simple and flour heavy so you could immediately see the crumb structure and texture of each. Maybe a pound cake? Or muffins? That way it can be easily made and you’d have less variables that would potentially mess up the outcome. Even something as simple as pancakes with different flours will yield different textures :)
this is the quality content for which I return to RU-vid. Instant subscribe *edit* I need to clarify: the attention to detail, the helpful and informative tone, the expertise...just wow
YOU are a GENIUS... Your testing was phenomenal and covered ALL the necessary decision points. Unbelievable. Thank you for your efforts and thoughts.... and of course, especially the effort for sharing this. Looking forward to more. Outstanding.
I love this! I wish i had a detailed explanation of my options for everything in life just like how you laid out the buttercream options. I love the attention to detail!!!
I love Italian Meringue it's my all time favourite. I find it actually very easy to do, so long as I have all my Ingredients pre measured. I also use an infrared thermometer, it's highly accurate, and when I check the temp of the Meringue after I add the hot sugar, it's enough to have cooked the eggs. It's the easiest to pipe and smooth, and hold up the best, and the flavour is very pleasant. You just have to be patient and keep your eye on everything
How do you not have millions of subscribers yet?! Your craft is amazing, I'm an instant subscriber. Thank you so much for putting in such effort in what you do. I'm a huge fan of the Cakeculator :)
german buttercream is so underrated, especially the home hack ver. with instant pudding mix. it's subtle, creamy, and holds very well due to the modified starches
I always wondered why I struggled with smoothing out cakes. It never seemed as easy as I saw on TV or YT and now I know it's because I was using an Ermine Buttercream. I had the hardest time defining this buttercream I grew up eating. I just always knew it as grandma's frosting. And I've been looking for Years! Lol Thank you so much for posting this. It's helped me out SO much. I always assumed it was my technique. Even after SO much practice over the years. I love the taste of ermine buttercreams because that's what I grew up eating. I prefer that they aren't as sweet and you can taste more of the vanilla. But.. Next time I try doing a layered cake, I'm definitely trying a different buttercream.
For the last 5 years I've been trying to figure out how to make my mom's buttercream/custard, I tried everything (she passed away 5yrs ago so all I had to work off of was memory and some brief notes in recipe books). The German buttercream that you showed here, nailed it. Love this video, so glad I came across it. Thanks a million!!!
Thank you! This is exactly what I was looking for - a "geek out" on buttercream. I'm getting into baking since semi-retiring. I have an engineering background and my maiden name is Baker so I feel compelled.
Love, love, love this so much! I so appreciate your methodical approach and attention to every single detail. I know it took ages to do and hope you know what an incredible resource you've created for the community. Thank you!
Hats off to you for the efforts you put in the details of explaining each and every butter cream and literally making a chart which makes everything very clear to a confused person. Great work gal
Excellent information. Very well done Adriana. You certainly help bakers & cakers understand what works and how it works from the recipe to the table. You are wonderful to share your knowledge. Thank you. 🧁🧁🧁
I recently began my journey on becoming a cake baker/decorator. Your videos resonate with me the most. The details, pacing, and knowledge you provide are excellent. Thank you very much for this. You give me hope.
Wow ... That was so inspiring and educational at the same time! Do you have a cookbook? You're really good at breaking things down and making them easy to remember. Wish my anatomy lecturer would take lessons from you!
Whoa, this is information overload for me. I'm learning how to pipe frosting on a cupcake for Valentine's in a few days and I wanted a buttercream frosting that is easy to work with. I didn't want something too sweet but for now, I will have to use American buttercream because I already have the ingredients. As I get better I will experiment with the challenging ones.
I made chocolate ermine frosting last night... and I am so in love with it. It is perfect, light and fluffy, not grainy, and not sickeningly sweet. I had not eaten cakes in years because of the super sweet frosting. My hubby loves it too.
Hey! 🙋🏻♀️🇷🇺I'm from Russia and I have a lot of familiar confectioners, So, I give you a recipe for a dense and stable cream, which is used by many confectioners in Russia: •400g cottage cheese (cream cheese) •100g of butter (82.5% fat content) •80g sifted powdered sugar Its moderately sweet cream, but perfectly delicious!! Just try Also, you can make cream for the layer of the cake, not the outer coating of the cake! •300g cottage cheese •150g whipping cream (33-35%) •70g powdered sugar. All ingredients should be very cold. Beat cream cheese with powdered sugar at medium speed of the mixer until smooth and homogeneous (do not stir for too long), leave aside. We take the whipping cream and whisk in a separate bowl until soft peaks, there is no need to whisk the cream tightly, because we will add cream to the mixed cream cheese and powder, and whisk everything together at low speed. It is important not to overdo it, because the cream may begin to delaminate. Good luck !❤
Thank you for taking the time to do this. It’s all the questions that I have always wondered and you have taken the time to experiment and explained everything so clearly. I really enjoy watching your videos and I was never really into science. I think you would make a wonderful science teacher :D
I love how you did a reel as an ad for this video! I don't think it would have come up in my recommended otherwise but I really enjoyed it! Go science!
I am so glad that I just found your channel. I really enjoyed this video. There was loads of great information. I know it took a long time and hard work to make this video. Thank you for sharing it with us. I look forward to watching more of your videos.😊
Um. So this is amazing, thank you! I’m very excited to try that NEW American buttercream! I really do a different style almost every time I do a cake, so this will be great to add to my recipe folder!
From your tree chart to your encompassing buttercream explanations all the way to your cakeulator I don't even Bakr like that but I appreciate the thoroughness and knowledge that you provide with your skills. Amazing I'll come to your channel for questions
OMG where have you been all my life?! I love love LOVE the scientific methodology of your testing, your deductions, reasoning, measurements, sugar to butter content and explanations are exactly what I was looking for!! Thank you SO much! ❤️❤️❤️
Whip cream buttercream frosting if you don’t want to use eggs and want it to look like a meringue. Warm up the whipping cream in a separate bowl in the microwave for 25 seconds and whip with the hand mixer until it cools and little by little add cold whip cream to the mixture then slowly add tablespoon of the pre made butter cream frosting in the whipped cream bowl and continue to mix . Once that sets into a creamy texture pour the whipped cream into the bowl of already made buttercream and whip again until is all combines . Omg it was delicious.
I'm not into baking nor making deserts usually. But this video was a fascinating watch, seeing all of the different techniques and that chart you showed earlier on also looked interesting. Very well done!
Love that I found you, new subscriber! my favorite is condensed milk buttercream but it breaks on me. I’m gonna watch your frosting coloring video next.
00:26 00:30 00:52 I loved how you just got closer and lower to the screen it made me chuckle so hard😂 But I can't wait to watch the video and learn about all of these. Now I just need to try them all lol!
