My NEW EASY creamy smooth black frosting (no thermometers)
ฝัง
- เผยแพร่เมื่อ 16 ก.ค. 2024
- Frosting recipe here: www.sugarologie.com/recipes/b...
Black Chocolate Caramel Sauce (the cake drips) here: www.sugarologie.com/recipes/c...
Check out my current recipes here:
www.sugarologie.com/links
TIMESTAMPS
00:00 Intro
00:54 Ingredients needed for black buttercream
01:17 Comparison of different black cocoa powders
02:02 Comparison of different milk powders (nonfat/whole/buttermilk)
04:31 How to make the black cocoa syrup
06:00 Method 1
08:00 Method 2
12:00 Method 3
14:20 Troubleshooting
16:00 Decorating a layer cake with black buttercream
🌈 TOOLS USED IN THIS VIDEO:
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Cocoa Trader black cocoa
amzn.to/3PldMMl
Magic Mountain black cocoa
amzn.to/48jKhDe
King Arthur Flour black cocoa
amzn.to/3Zi03ua
Cacao Barry Noir Intense
www.pastrydepot.com/cacao-bar...
My immersion blender
amzn.to/3Lre7Mu
Sweet cream buttermilk powder - my favorite kind (best flavor)
amzn.to/3YTYdjd
Sweet cream buttermilk powder - my second choice
amzn.to/47RhTbr
My favorite cake decorating tools listed here:
www.sugarologie.com/recipes/s...
✌🏼 SOCIALS
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INSTAGRAM / sugarologie101
TIKTOK / sugarologie101
PINTEREST / _saved
WEBSITE www.sugarologie.com
THE CAKECULATOR cakeculator.sugarologie.com
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🎵 MUSIC
Makzo, brillion. - Layover chll.to/317ca18b
Happy baking, friends ♥️
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This technique is revolutionary! I feel like food science is largely seen as the realm of packaged, off-the-shelf foods that people picture as being made in big and impersonal factories. But using the scientific principles in a way that's accessible at home with everyday equipment is so helpful. The biggest barrier is probably ingredients like sweet cream buttermilk powder or black cocoa, but Amazon exists after all!
I’m not a baker. I have no use for this information but I just appreciate your well thought out instructional videos. You give away your knowledge for free and we thank you.
Your instruction is SUPERIOR. I don't have any questions and feel like I can make this successfully. Just in time for Halloween 🎃! Thank you! 🧡🧡🧡
p.s. I'll be using your food processor method.😊
That's my plan too 👻 Just start slow with your food processor and check periodically (more than you think you should) so you can get an idea of the speed and power of your equipment. I sometimes worry that my equipment is either too fast (or slow) compared to everyone else's so it's good to gauge those things first. Good luck :)
👍
The uploader is easy on the eyes, to boot
OK. I'm back here to say that this woman is an International Treasure. I initially attempted her first method (syrup) and yes, just as she said, it is a bit complicated but IT WORKS.
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She kindly has explained so many troubleshooting tips and added a less complicated method now but on my second attempt today, I got it right (again, first method, with the syrup, because I didn't have the milk powder available nor a food processor, so I stick with method 1)... IT WORKS IT WORKS and it is so tasty and black and beautiful 😢 and pipes like a dream. I'm sure the updated method will work too.
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Adriana is kind and so polite and values her followers and takes the time to help us bakers to learn and understand the 'why, what, how' of every recipe.
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Please please give it a go, any of the methods will work if you follow her instructions. Actually, any of her recipes are amazing.
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Lastly, I want to thank you Adriana. Your channel and website contain unbelievable amounts of knowledge for those who love baking. ❤😊👏
Isn’t she absolutely incredible!? I’ve tagged her in some of my photos of her recipes and she takes the time to comment on them.
She is such a blessing to the baking community and her willingness share this information is absolutely amazing.
the slow-mixing tip for a too-runny buttercream is so brilliant! thank you, it will definitely come in handy because this has happened to me before.
I’m a huge fan of Alton brown. You might just be better when it comes to baking. Unbelievable videos & information every time. Amazing!!!!!
Too bad he's a biggot.
At this point, we NEED a Sugarologie Cookbook!!!! 🙏🥰
If it is at all possible, it would be great to have a non-milk frosting series for those of us that are allergic to milk protein and milk sugar 😭
Please!!! That would be incredible. I want so much to try and make this with coconut milk and powder but I’m no scientist
This recipe would be hard to convert to non-dairy, but check out her other black buttercream recipe. There would only be one swap to make, vegan butter instead of regular. I've had good success with similar swaps in the past. Good luck!
I've had success with blue packaged crisco, artificial butter & vanilla flavour, and liquor (40% alcohol vodka, or rum) and powdered sugar as a base. I haven't tried to make it black like this recipe, so it may not work to get the rich black color without food coloring.
I wonder if crisco or lard would be an option. I think that was what was used back in the day
Literally just search dairy free frosting🤣🤣
You don't get told this enough, you are a gift to baking. That you haven't tried to gatekeep/make millions off the valuable information you are sharing, and that you've stayed humble unlike a certain amateur baker from Australia, speaks volumes about your character.
100 agree! Also, I wouldn’t be mad if some of these great recipes, tools and vids were monetized in some way. I mean, the amount of hours it must take to do all of this deserves remuneration 💵
Who?
nevermind, just seen it.
She who must not be named.
She truly is. I wouldn't be mad if she monetized, but I am so appreciative of her efforts. She's a blessing. 🙏🏽
Thank you for all your videos! I’m a culinary school graduate but never did we really get to deep dive into the science and chemistry that goes into baking, which is my favourite part! You’ve inspired me to experiment with more cake and cooking decorating, which I used to hate because of the process of making icings 😅
Buttercream negro (3 tazas)
82g de crema de leche a temp ambiente
120g de agua hirviendo
43g de cacao negro
4g (1½ cdta) de cacao amargo
25g de leche en polvo
1cda de esencia de vainilla
226g de manteca medio pomada
200g de azúcar impalpable #1
80g de azúcar impalpable #2 (opcional)
¼cdta de cremor tártaro
Pizca grande de sal
Para el jarabe, mezclar crema de leche y agua hirviendo, añadir cacao negro y amargo, y luego la leche en polvo. Dejar enfriar, puede realizarse baño maría invertido por 15min. Agregar esencia de vainilla. (Método 1:) Luego, cremar manteca medio pomada, añadir una pequeña cantidad del jarabe y batir, añadir la mitad del jarabe restante y batir, luego el resto del jarabe y batir. Agregar la mitad del azúcar impalpable #1, batir, agregar la segunda mitad, junto con la sal y el cremor tártaro, batir. Probar la mezcla, si desea puede agregar una parte o la totalidad del azúcar impalpable #2. Si desea un resultado de color más intenso puede utilizar una una licuadora de mano o minipimer.
I totally expected click bait here, but was extremely happy to find not only a comprehensive video on such a fun topic, but hosted by quite the warm, interesting, and intelligent personality.
Made a subscriber out of me in one go
Thank you so much for revisiting this recipe with easier steps, a variety of methods, and troubleshooting advice. I was one of the people who tried your previous method and ended up with a failed frosting. Even after talking to you via email, I was hesitant to try making the frosting again. This video with the new method seems like it's a lot more foolproof and I'm excited to try it for myself!
I definitely had our exchange in mind when trying to figure out how to make this recipe better. Gosh, I hope this one works for you 🤞🏼🤞🏼🤞🏼
@@Sugarologieomg you are so cool for doing that
I love that you're including excerpts from the research references in the video. I wish more channels would so this. Being able to pause and read them is really appreciated.
You are so much fun to watch! So sciencey! Black frosting for some reason just looks so good! Your methods are so fascinating to watch. I have not actually made anything at all but I bought the tips and bags! I keep watching the videos and drooling! Maybe one day I'll get brave. I guess I am afraid that if I enjoy it too much, who is going to eat all of it! I can't wait for your next magic trick!
Thank you for your hard work and all the time consuming experiment's so that we can all enjoy these perfect results. Can't wait to try them for myself. Greetings from a baker in Germany 😊
perfectly ripe blackberrys is probably the tastiest fruit i ever had, its gotta be soft if they are hard it will be sour but when they are soft its so sweet and the flavor is amazing.
I've loved every recipe of yours that I've tried, and I am so excited to try this one once I can find some black cocoa. But I have to admit that sometimes I come back to your videos just to listen to you explain things. Your voice is so calming and relaxing, and the way you explain the science behind why your recipes work is super interesting while not being intimidating. Thank you for being you.
🥺💗
This is amazing, you are amazing. Understanding the science in baking makes it so much easier to correct something that has gone wrong. Thank you and God bless
As an aspiring home baker or just someone experimenting with food in general to create recipes and techniques, your channel has been a blessing. God bless!
Really enjoyed this. Happy that you posted another video.
You cook, and also teach why things work. Excellent!
I love the deep dive into how and why your recipes work. Thank you!!
Thank you for all your effort and time making these videos!
Awesome work! I really appreciate all the tests you performed. Very well explained too!
Thank you for your time and generosity for sharing all this with us.
Thank you for all your research! I made your first black frosting version in that original cake. I appreciate all you do!
Forever grateful for this! Many thanks to you for sharing your methods!
I would have never thought to make buttercream in a food processor. Because of you, frosting will never be the same.
No, THANK You! I am so grateful of all your time and hard work to help make our baking lives a success. I was never a big fan of science which is funny, because baking is filled with science. However, I love baking and you make the science interesting to learn.
I can't mention enough how much I appreciate the effort put into your recipes and videos, thank you so much!!
I am not able to eat cakes/frosting like this but I happily watched the whole video through. They’re beautifully shot and I love love love the science (and citations!) behind the baking. So fun!
You’re the Alton Brown of baking. I love your videos, your recipes are the best, you’re instructions are perfect and you have a very soothing voice. I made your Oreo cake for my daughters birthday. It was a huge hit! Thank you so much for sharing.
Thank you so very much for all of your hard work and thank you for sharing. I've used a number of your recipes and have enjoyed most of them. 😊
You make these concepts so relatable! Thank you!
Thank you for all of your hard work!!
I lean so much for your tutorials!Thank you
Thank you so much for not just giving a recipe, but explaining how it works, the science behind the recipe. I find that fascinating and inspiring. And I am loving how much better my cakes are!
I just followed your account simply because you explained the chemistry behind your baking!!!
I love your science or technical explanations. It makes it very interesting. Thank you! Subscribed.
That was AWESOME! Thank you so much for sharing. You have such passion and the perfect level of intensity. 💗
Damn girl, you are a genius! Thank you so much for providing 3 methods and even a way to fix it! So thorough. I love your videos, everything is so well explained and its interesting!
I loved the last recipe- made it for my friend's bday and it was such a hit! Can't wait to try out the optimized version!
I’m so glad you’re channel is finally getting the attention it deserves!!!
That’s so interesting! Thank you for doing all that work for the rest of us! ❤
I don't actually like cake in general, but these are always super interesting. Thank you for going into the science 🖤
i am straight up in love with you and your work. thank you so much darling
I appreciate you taking time to build such recipes. have raised my kids to appreciate homemade icings and frostings and toppings. They always have heavy cream in their fridge to make quick butter.
Wowza! Loads of great tips, and I can finally make a black frosting that doesn't require food coloring! Thanks a million!
I'm currently in my first proper semester of culinary school, looking at a focus on pastry, and I am so happy that I remembered I'm subscribed to you! In the event that I need to make something with black buttercream, I now know exactly who to turn to!
WOW!! Thank you truly for your labor of love! I saved your recipe from a year ago and how quickly a year goes by. I’m so excited to try this food processor method. You mentioned that you would pulse for those not too comfortable with using the processor. For those of us that are, I assume we could use the on button whilst keeping an eye on it without the threat of ruining the emulsion process and the body at the end. I’m so excited to try this! Thank you again for all of the hours of work you out in and for sharing!
It is looking so beautiful and rich in colour.... It is super creative 😍☺️
I am extremely excited for this! I can't wait to try this recipe
Thank you!!!!!!!!!!!!! I'll be trying this new method and post results. Aaaahhh you're amazing!
Your techniques are amazing! I made your carrot cake with butter cream cheese frosting for my son's first birthday and it was amazing!
1:33 cooca 😭😭
I’m sorry, this gave me a good chuckle!! I don’t really have time to bake much anymore but daaaamn this is an incredible video!! so informative! you’ve done a great job!!🖤
Hey queen! Girl, You have done it again, constantly raising the bar for us all, and doing it flawlessly. I'd say I'm surprised but I know who you are. I've seen it up close and personal.
Thank you!! I've seen your post on Instagram already but had to view and like this video too ❤ excited for what you have in store for us next hehe 🥰🤩
I’m glad you mentioned that the immersion blender knocks air out of the frosting which is a large component of why it is a darker color.
Thank You! Thank You! Thank You!! I LOVE your video and can't wait to give this a try. You are my new go to for cake decorating!
I HAVE FINALLY FOUND BLACK FROSTING WITHOUT DYE!!!!!!! Thank you for all your work
I'm looking forward to trying this! I love the scientific explanations for the methodology. I would love to see how this recipe can be adjusted to make other flavors such as citrus or other fruit forward flavor like the syrup version!
Can't wait to try this. I had some trouble with the original & am now kicking myself for not reaching out. I figured it was just operator error. 😂
Thankyouuu I was going to use the old recipe tomorrow for my daughter's 18th cake... so perfect timing. I am going to try doing it in my thermal cooker
What a GEM💎!
First, thank you so very much for sharing your knowledge!
Second, hot-dayumn this is impressive!! I’ve been a hobby baker for many years, have attended tons of classes, and conventions, etc. and picked up many tips & tricks along the way. But this is far beyond a tip! It’s scientific research at its most delicious! Regular folks don’t know how finicky black & red frosting can be. And a lot of new bakers find out along the way. This could save so much time, money and heartache. And off-tasting frosting 😆.
I look forward to trying this out!
May I suggest a similar study for super red frosting?
I am not sure how or why this video came up on my feed...so glad it did. I am not a baker but this video was so well thought out. I feel like I can be a baker. You are a wonderful person. 💋🌬🌬.💚 Thank you I am a new fan for life ❤❤❤
I love the science you give!
Thank you for showing the hand-mixer method! I thought about investing in a stand mixer, but all the ones I found were really expensive, and none of my friends or family members had one I that could borrow.
I made this for my mom’s 75th birthday! It’s delicious!!
Wow you achieved black with just cocoa powder!? That’s amazing and thank god in the end it was just that easy. Thank you for discovering this
This is amazing, as is your scientific explanation of how it all works.
Thank you so much for all your hard work!!!! I made my birthday cake last year with this frosting, I just love the vanta black you can get this buttercream to! It is absolutely EPIC that you devised a more efficient and foolproof methodology for this! You should be proud of this, Chef, it is wonderous!
... I'm not sure you know what "efficient" means....
Insane Amounts of helpful Information. Thank you.
you should go down in baking history for this!
This made me subscribe. I'm inspired by your techniques!
Amazing and well researched video. Thank you.
It’s so beautiful.
This is beautiful, just why it’s my fav color 🖤
What a wonderful video, the way you break things down and explain it all, is amazing.
I get a tad lost on some of the big sciencey words.. lol
But I seem to still be able to follow along...lol
You've got a new subscriber from this and few other videos you did, i really appreciate your hard work, and the fact that your sharing it for free...
Thank you kindly
😊
it's honestly amazing seeing you improve on a recipe that was already revolutionary in its first iteration, you didn't have to but you did it because you're just /that/ innovative
WOW🎉 you’re humble and kind showing us how to make this possible 😊 could you guide me where to get the recipe for this black buttercream, please
I had trouble last year with it lumping up. My dragon cake was good enough, but my niece wants the same cake again this year. So, Dragon cake take2, but now this recipe seems more foolproof, and I will give the food processor a try.🤞🤞Thanks you for your research.
Wish me luck! Thank you for imparting your knowledge!
Love this!!
Great breakdown, exceptionally detailed.
this looks amazing! i will try it for thanksgiving
You're doing the best kind of work 👌🏽👌🏽
Excellent video! Genius ❤
Fantastic 👌 superb 👌 appreciate all the effort you have taken 👍 👏 thanks for sharing 👍
I attempted this icing a few days ago. The flavor is fabulous and the color is quite black. I was, however, a bit disappointed with the structure. I used the food processer method. It turned out very soft and didn't hold its shape very well when piped. It does make for a great topping or filling for pastries or donuts.
What you do is amazing.
Thank you for this video. I make a lot of cheesecakes and this will help with expanding the flavor palate. Also, thank you for showing the softened butter temperature. How I have struggled with this for years. My grandchild will be over the moon (she lives Oreos) on her next birthday. Just mixing Oreos into batter or icing doesn't have the strong Oreo flavor I'm looking for. I agree with other posters that you have a gift of communication, especially in the science part of baking, or alchemy as I've called it more than once.
*LOOK AT THAT THUMBNAIL!*
I don't even like blackberries and I wanna make this. That looks like something a master chef would make.
Congratulations! You are now a master Chef, OP.
This is so cool!!!! I'm still bitter about that how to cook that palaver 🤣
You do wonderful work!
wow this looks absolutely delicious it almost looks like it could be a black licorice cake 😋
WAUW JUST AMAZING!!!!!!!!
This looks so fun! I have to find a way to use this recipe for Halloween
this was fun to watch, even if i'm no baker and i have no use for this.
Tenía tiempo queriendo intentarlo pero no estaba muy segura por qué muchos comentarios dicen que no les funcionó, pero para mí funcionó muy bien, use leche descremada en polvo y la técnica de la licuadora del procesador pero no me estaba resultando así que puse la mezcla en otro recipiente y use la licuadora de inmersión y quedó muy bien.
This is amazing. I love your videos. Id love any vitamix and food processor videos of dessert and any food. But hello desserts all the way lol.