Another new invention / TECHNIQUE in the frosting repertoire. Thank you for advancing baking with science and kindness.

:crashes through wall like the Kool Aid man: Adriana’s back! 🎉

this is incredible!! I’ve been wondering about a lighter buttercream that’s more stable than whipped cream. this is perfect!

Hopefully she pins this, recipe: Ingredients Note: You will need a stand mixer for this recipe. ‍ Yield: 1 cup (great for testing) 98g (7 tablespoons) unsalted butter, softened slightly 13g (4 teaspoons) sweet cream buttermilk powder* 41g (3 tablespoons) whole milk #1, cold from fridge 100g (¾ cup + 1 teaspoon) powdered sugar** #1, unsifted 41g (3 tablespoons) whole milk #2, cold from fridge 20g (3 tablespoons) powdered sugar #2, unsifted (optional) Pinch of fine salt (optional, but do it) ¼ tsp vanilla extract (optional, but I don’t) Yield: 3 cups 283g (1 ¼ cups) unsalted butter, softened slightly 40g (¼ cup) sweet cream buttermilk powder* 122g (½ cup) whole milk #1, cold from fridge 300g (2 ½ cups) powdered sugar** #1, unsifted 122g (½ cup) whole milk #2, cold from fridge 90g (¾ cup) powdered sugar #2, unsifted (optional) Pinch of fine salt (optional, but do it) ¼ tsp vanilla extract (optional, but I don’t)

You're a genius!!! Thanks for constantly adding to cakecraft! You should publish your findings in a baking magazine!

So glad you're back! I was wondering if you might consider experimenting with vegan butter substitutes in some of your recipes? I often have to make cakes that are not vegan but are dairy-free for Jewish dietary reasons, and it's so hard to come up with something that doesn't feel like just a big sweet clump of margarine.

I love that you actually explain *why* things are occurring and what causes them. Most bakers can't explain why thy are doing anything or why a particular event is occurring!

I made this over the weekend in a pretty warm house and it held up really great. The taste is light and buttery, but not overwhelming. It does have a little tart undertone from the buttermilk but that balanced out the sweet. But what was really great was the piping...smooth, with sharp sides and even in a hot house held it's shape. I dyed it a light blue and it took the color really well and looked great. There were a lot of steps, but it was the same simple step over and over (for example, adding the milk at two points in the recipe in four steps). You really are amazing. Thank you for all your good work.

Have you tried substituting the buttermilk powder with powdered milk? I'm thinking about trying this recipe this evening but don't feel like going out to buy buttermilk powder. From what I can find on google, it looks like powdered milk can also be an emulsifier. *Edit:* I tried it. It worked! Although, I changed so many things, I'm not sure if it's even the same recipe. Since the dry milk doesn't have the same tang, I replaced a couple Tbsp of butter with whole milk Greek yogurt. I also didn't have whole milk, so I used heavy cream and milk as a substitute.😅 It doesn't taste like ice cream and probably has more fat because of the heavy cream, but it made tasty frosting.

I live for your recipes! The combination of science, math, and dessert checks all the boxes!

I cannot tell you how satisfying this video is when every step's process is explained well.

I wish i could taste the cakes you make! I love cakes, but i haven't got one in a long time that can satisfy my taste buds. Also here in the usa, the majority offers americn buttercream, and i just dont like it, it taste like store bought frosting. You have so many options and the cakes always looks soft. I could try making it myself but tbh, is so expensive and i dont have time. But i do enjoy your scientific breakdowns. You deserve more credit and recognition!

This frosting is very light, airy and flavorful. I didn't find it structurally sound for decorating. I live in Missouri where our humidity can be quite high at times so that may have contributed to the piping details wilting within a very short time. I may try it again and make a few adjustments for my area of the country and see how it holds up

It’s a good day when you see Adriana uploaded a new video

this is nothing short of brilliant! I don't even have a sweet tooth, really, but I *love* science and cooking and you explain things so well. and I like to bake for people around me, so your videos are always useful in some way, even if I won't end up eating much of the end product. being able to make a really special frosting for a cake for a friend or family member is priceless! thank you thank you thank you

Emulsify emulsify blah blah blah i love it

So this is what you have been working on! I figured that you were working on something like this! You are my fav scientific pastry chef! You never disappoint! 👸🏾👸🏽👸🏻all hail Queen Adriana!

I just made this and it turned out fantastic. Exactly like you say, the lightness of a whipped cream frosting. I didn't have enough butter on hand, so I made half-half with butter and hi-ratio shortening. I've been struggling in Europe because the sugar beet powdered sugar was always too grainy in American buttercream frosting and was much too sweet for my European friends. Will definintely be using this going forward.

Your sunshine oops gave me a good laugh, because I so relate to that.

¡Gracias Adriana por tu tiempo y generosidad! Saludos de Texas.

love love love your experiments and i hope you continue to share them with us. even the ones that i don't prefer on a personal level are so absolutely useful and they really inspire me to keep them in my baking toolbelt for the time when i may need them. excited to try this one out!

Oooooh, I'm so glad you researched further! This is definitely what I've been looking for! Thankyou!!❤

Thank you so much for all of the work you put into this! I can’t wait to try it!

I love how scientific your explanations and experiments are. it’s fascinating!

She's BACKKK. Been waiting for your video for agessss!! This is awesomeee!

The science of this is brilliant. Thank you!

This is amazing! The cake looks fantastic and I love hearing the explanation behind your technique. You are truly a wonderful and smart baker

The frosting looks so smooth and creamy. Thanks for sharing this video with us and totally want to try it too!

I have been looking for this kind of frosting! I appreciate that your recipe on the website has a small batch option for testing. Thank you for this recipe.

This is amazing! Thank you so much for all of this research ❤ I can't wait to try this out!

Thank you so very much for your dedication to these videos and recipes!! Every cake from you has turned out absolutely mesmerizing and i thoroughly enjoy the amount of detail you put into these videos to really explain your process❤

THANK YOU!!!!!! Listening to your findings makes SO MUCH SENSE to me, even BEFORE I test it out! My confidence level is always elevated after learning from you. THANK YOU!

Per unit volume, your recipe reduces the caloric content of American buttercream to roughly that of the European buttercreams, characterized broadly by their use of eggs. It's just that more of the calories in your recipe is in the sugar, whereas in the European buttercreams, more of it is in the butter -- this is reflected in your comparison graph which includes French and Swiss buttercreams. Since you have made American buttercream calorically competitive with European buttercream, the choice comes down to (1) the cost of buttermilk powder vs eggs, (2) preference for fat or sugar as a calorie source, (3) squeamishness with raw egg product, (4) perceived complexity of boiling sugar syrup (for French and Italian buttercreams) vs. incorporation of various powders. I like that you gave American buttercream its A-game, and the idea of frosting that tastes like ice cream is intriguing.

I love that you listen to your viewers. I love your Dreamy American buttercream. I recommend it regularly. :)

This is fantastic! I've been looking at candidates for a light buttercream frosting to infuse with lavender for an Earl Grey and lavender cake. This looks superb and like it should have just the right body and sweetness for what I'm going for. It helps a lot that it involves no double-boiler or other cooking methods. Thank you for sharing this!

I think it’s absolutely amazing how you are experimenting and explaining your baking through research and science! I too have a BS & MS in a stem related field. I wished I’ve found you sooner & love all your videos. Thank you for sharing your research and new recipes! I am definitely trying them.

I can't wait to try this! I tried the original version and wasn't the biggest fan, I thought it was WAY too buttery but had a lovely texture so it kinda grew on me. I absolutely loved your no-dye black frosting though! Your content is amazing I love how you explain everything and something about your voice is so soothing. Thank you for sharing and continuing your work here! 🥰

Adriana blessings so happy you uploaded a new video and recipe. You do an awesome job explaining this information 👏 😀 🎉. Thank you

This is really amazing. Your work is amazing. Im just impressed and super glad for this new invention. I had been wanting a new type of buttercream with lower butterfat that was like whipped cream but could be good for piping. And this hits the mark, didnt think it was possible but you did the seemingly impossible. Knowing how to use science to learn and develop these recipes is incredible! I cant wait to try this buttercream! I love sweet cream ice cream and had no idea thats the ingredient for it! I always wondered if sweet cream ice cream was just ice cream without vanilla in it, now I know

Thank you so much for sharing this! Truly appreciate all your explanations and all the work you put into the research and science! 👏🏻 Can't wait to try this frosting! 🤗

this video is so good and informative and easy to understand, your content is gold.

Yeah!!!!! Miss you! Thanks for sharing your knowledge and love of sweets.

I was just wondering where you’ve been! Glad to see you’re back :)

Love this! It’s nice to have options for what frosting to use. I will say, practically, at least for me, I would only use this for dinner parties where the cakes would be inside at night. Something that sensitive to heat I would be cautious to use because where I live, it gets very hot year round.

At this point I have to say you're a pioneer of baking - your methods are literally used by people who don't even know you're the original creator! Thank you so much for all your amazing work

You posted and I audibly gasped. Yay new video!

As a pastry chef and a (self credited) scientific mind, this is so so cool. Appreciate your work! 👍🏻

I really enjoyed the first one. I can't wait to try it

Excited to try this!

I finally tried this and it’s delicious and I’m not sure what issue people are having. I made the small amount and it came together perfectly. That pinch of salt needs to be pretty generous. I kept adding to balance the flavor. I preferred it with vanilla extract added. I didn’t add the second amount of sugar. It’s still very buttery in flavor, though.

A tip for all fellow scientists: Do _not_ do a pilot experiment for taste testing with only 40g of butter and using a manual whisk due to the small quantity. I should have known but you just can't get a stable emulsion with big bowls, manual whisking and small quantities. I still love the idea of the recipe and the direction it's going.

Just ordered some buttermilch sweet cream powder, really looking forward to trying this!

Love learning science from you! (Science was my worst class in 5th grade)😂 I'm definitely going to try this for a home cake. Thanks for your hard work!!!🧡

Gorgeous cake!

hi, finding u and your approach has been a real gift. there arent enough days in the week to dive into your recipes. years ago i examined puff pastry, pastry dough and chocolate chip cookies (soft and chewy or thin and crisp) through breaking down their components of fat, steam (moisture) and sugar along with their physical build with the help of a cookbook by Shirley O. Corriher, also a chemist. i had great ambition then to infuse what i made in the kitchen with science but now almost 2.5 decades later life happened and i realize in a bitter sweet way i didn't get as far as i would have liked. accepting that our ambitions sometimes exceed what's possible seems to be the message that envelopes the stage of life im in. what youve already accomplished on your journey just astounds me. im truly thrilled to have found your site and channel. im leaving a comment to support all that you do and am so in awe of your talents and your ability to bring ideas into fruition, sharing your results so selflessly and with such clarity.

Just made one of your chocolate buttercream recipes recently, and it was great! Very excited for this

Your videos are so good and thanks for keeping that invention going on

Amazing. Your videos are absolutely phenomenal. In my Indian family we don’t have parties that would require lovely tier cakes so I never got the chance to make one. But hopefully some day I dream to bake and experiment like you. I was mesmerised by your ermine buttercream video and here I’m amazed again.

It's back! My birthday is soon and I am so gonna try this 💚

I am looking forward to trying this on my next cake design. I just used your newest iteration of the no dye black buttercream and it was a HUGE hit in the taste and texture department. I filled my cake with a standard buttercream and everyone commented how much better the black buttercream was…it was creamy and beautiful to frost and pipe with as well… I’ll never go back…🎉

This looks fantastic for people like me who are on a lower fat diet but still would like to eat some luxury cake! The reduction of butter and still achieving the end result of light buttercream is amazing and I will definitely be trying this, and I don't mind the creamy colour at all, it looks delicious! :)

We made your buttercream for a cake and it was wonderful!

Wow! This frosting looks amazing. How well does it pipe? Like could I make buttercream flowers with this frosting? Amazing work Adriana!

New to your channel, 2 videos later and I'm smarter already. WOW, you are amazing.

I LOVE how scientific baking can get 🥰

Looks great 😊

It would be really great to see a demo of how your different buttercreams are for piping flowers, as well as your other tests. It seems like most people use gross american buttercream because it can be so firm and crusts up, but I would love to be able to use something that actually tastes good.

I love your videos!

Thank you 😊

awesome. I definitely want to try it

Yay! Can’t wait for this one

Im excited to try this

This is fantastic especially for cakes in the winter. My kids (all winter birthdays) hate the grainy sweetness of American buttercream and find Swiss or Italian meringue buttercream way too rich. This may be the winning ticket to pleasing them!

Thank you!

I totally wanna try this on my own cake 😋

I may just have to try this

Wahoo you are back!

best channel on youtube

Your recipes are both incredible science and a work of art ❤ I need to try this for my next cake!

You’re too good to us. ❤️🎂🍰

you should be awarded a phd in baking

First of all I want to say - I absolutely love your videos and the scientific approach you take toward all things baking! That said.... in the beginning of your video you stated that this recipe "doesn't require any special ingredients, but rather takes advantage of some unique properties found in common dairy products." I'm not sure where you're from or what grocery stores you have in your area, but I wouldn't say that sweet cream buttermilk powder is necessarily a common dairy product. I personally had never heard of it until you mentioned it in this video (though I'm not surprised that it exists), and I have to imagine others would feel the same way. The recipe is still super intriguing and I'd definitely be willing to search for some sweet cream buttermilk powder in order to make it someday, but that's just it - I'd actively have to search for it, and it seems like my best bet would be to buy it online, in which case I'd also have to pay for shipping, upping the cost of making the frosting in the first place. All of this to say - awesome recipe, very fascinating, but it seems like it's a bit of misinformation to say that it doesn't require any special ingredients.

Tried this method today and really like it so far. (I did use salted butter instead of unsalted and I think I let the butter become to soft before starting) I stopped after the first addition of milk and powdered sugar(it was sweet enough) and didn't use the second. I will try the whole recipe the next time for a true comparison.

Would love to see a video on the differences of whipped cream protein structure vs ur sweet cream buttercream

Made this with your chocolate indulgence cake, it was fantastic!

Magnificent!!

If I could use whipped cream for everything, I would… 🤤 Ermine frosting has become my go to, since it gets me the closest. I am super excited to give this a try! Have you ever worked with clotted cream? I have gotten into making it myself (since I don’t live in the UK and the imported stuff is not it) and sometimes wonder how i might use it to make a frosting.

You should make a book about all your discoveries and theories 😁

I can't wait to try this out for my next cake! This is incredible -- I do have a question...is there any lactose-free option for the buttermilk powder?

Love your video

I use the Seco buttermilk powder all the time.

Brilliant! So I guess my question is regarding temperature... when the cakes are frosted, do you need to keep the cake refrigerated until cut into? And refrigerated when storing left overs? Thanks!

love this so much. you don't mention corn starch in the icing sugar. do you take that into consideration?

I'm trying to replicate the "Satin whip" or "Bettercream" that is sold and used at the grocery stores locally. I love the texture and low level of sweetness that is more like a mousse than a sugar based icing. I tried your ermine recipe via the cakeculator by the gram for a 7" single layer, which seems like making a bowl of cream of wheat added to butter that was turned into whipped cream. In the past, I made whipped cream cake coverings exclusively, but it would look horrible in a short time with temperature. I would attempt gelatin once in a while, but it didn't help stability much at room temp. I don't like refrigerating cakes, because it seems to dry out everything and takes up so much space in the fridge. I'll cover exposed cake with icing to prevent the cake portion from drying out between servings. For me, a good icing more about texture and presentation than sweetness at all. Very lightly sweet is generally the goal as we prefer cream over sugar, but I'm going to try the ermine again with a lot less sugar and maybe the methods shown here. Thank for bringing the chemistry into the research. :)

Hi, thank you so much for this recipe and the new approach! I wonder if it is possible to make a stable cream cheese frosting using the buttermilk powder to create better emulsion. As I personally prefer a more cream-cheese-forward frosting, I wonder if a 2:1 cream cheese to butter recipe is feasible.

Hi! I love all your experiments and appreciate you’re knowledge! I am at a point where I want to find a buttercream that is almost like Costco or like the standard bakery buttercream. I want to make more for less and provide options for clients instead of only butter added. I feel like butter is very expensive now. Have you tried anything like this? I’m not sure what they use but I know it has to be cheap ingredients lol.

Oh yeah. That looks and sounds divine! I have that buttermilk powder and now I know what to use it for. That chocolate cake you show is my ultimate fave. Along with Tuxedo cake. I love that deep chocolate as long as its moist and a yummy white frosting. If this one comes out like that I will be in deep trouble lol. Good there's less fat...but of course the sugar is still there. Do you put coffee in your chocolate stuff? My Mom and Grandma taught me that when I was a kid. Wish they were still here along with my Dad and Grandpa, bro and sisinlaw to try this. We've lost alot of family sadly. But there is still plenty if we could all get together at one time! Just thinking I'd love to have a big birthday party for all of us at once. That cake....oh boy! Thank you🙏🎃😍🎂 Btw...I subbed😉

It's very exciting to try! Now, if I can't find powdered buttermilk (I'm from Chile), can I replace it with powdered milk?

I made this frosting but put the frosting in fridge for an hour and it had hardened and split and I had to throw away. How to i make sure it doesn't split?

love this video and excited to try this. Is this room temp safe like butter cream typically is. I don't like cold frosting or cold cake from a fridge. Just curious if it's safe to keep it out of the fridge at room temp.