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 💵
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.
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!
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 :)
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
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.
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. . 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. . 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. . Please please give it a go, any of the methods will work if you follow her instructions. Actually, any of her recipes are amazing. . 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.
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 😅
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.
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!
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.
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'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
Thank you so much for this recipe. I just had to comment because I’m the one that made that mistake of putting all the powder sugar in the food processor at once! I did exactly as you said, and it took me about 30 minutes of slowly starting with a Whisk to get it to the right consistency to put it back in the food processor. It worked like magic! Thank you so much!
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!
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.
*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.
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!
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.
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!!🖤
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!
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 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 😊
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!
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!
It is awesome to see someone using legitimate science to do this. As someone studying chemistry you use fantastic methods and have amazing attention to detail. I am curious what your educational background is because this is fantastic to see.
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.
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
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!
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.
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!
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.
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 ❤❤❤
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.
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!
I think this looks more like really really dark brown instead of black. Could just be the lighting. But it does indeed look very dark that its almost black! If i ever bake when i start live alone and have my own kitchen, i would try this. Thank you!
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
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 😊
I'm really happy to see a buttercream/icing recipe in general that isn't packed full of charcoal Take care eating charcoal lovelies it can very much render any medications you are on useless including the pill
I'm glad I didn't have food or liquid in my mouth when you told the story of your mom's blender having a high Scoville rating because of frequent use of spices. That was funny. Maybe because for about the third time I had just made a quiche for myself that was nearly intolerably hot, only because I'm wont to misjudge the amount of chipotle powder I should use. (You can add but can't take away!) Great video. Black frosting is something I would love and everyone else I know would hate. So I want to make it.
I have issues with lactose and the sugars, been baking for 40 years. But if I made this for a cake I would certainly suck it up and have a piece. The science behind the icing is clear; start 'tailoring' it with 'other' ingredients that you hope would suffice is asking for disappointment -done that. Just shut up and make the icing with the method explained. I will make this...the caramel version and I just might put it on a pan of brownies. Thanks for the recipe.
So excited to try this recipe. My daughter is having a Hooky (graphic novel about witches) themed birthday party and one of her best friends is allergic to food dyes. I just hope it works with my non-dairy substitutes
I love your recipes and techniques. Thank you for for explaining and showing this in a scientific way of baking. I like the black cake by the way and just in time for Halloween too. Thank you for sharing and showing this video. 🖤🍰🎃
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.
You can clean the food processor by adding dish soap and water. Pulse a few times. This should remove most of the bits that’s hard to clean. I use this method for my thermomix. It’s amazing. I rarely have to clean manually after this.
Can you and Adam Ragusea do a collaboration? The level of detail of the scientific research you do on food is phenomenal! I love how you explain food science concepts to the general public
Thank you Adrianna, I’ll definitely be giving this recipe a try. I wonder if you could please point me toward a full video of you doing your cream cheese buttercream - the one where you melt the cream cheese? I’ve seen the short but not the full video. Thx!
Oh my! I think that I have stumbled upon the most fascinating TH-cam channel ever! I have a quest for a rather unique recipe and was wondering if you are still doing your marvelous scientific baking work? I have not seen any recent postings.
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. 🙏🏽
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.
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!
At this point, we NEED a Sugarologie Cookbook!!!! 🙏🥰
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
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
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 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.
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.
.
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.
.
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.
.
Please please give it a go, any of the methods will work if you follow her instructions. Actually, any of her recipes are amazing.
.
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.
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 😅
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.
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!
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🤣🤣
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'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
Thank you so much for this recipe. I just had to comment because I’m the one that made that mistake of putting all the powder sugar in the food processor at once!
I did exactly as you said, and it took me about 30 minutes of slowly starting with a Whisk to get it to the right consistency to put it back in the food processor.
It worked like magic!
Thank you so much!
You are so welcome!
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!
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’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.
*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.
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!
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.
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!!🖤
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 HAVE FINALLY FOUND BLACK FROSTING WITHOUT DYE!!!!!!! Thank you for all your work
I would have never thought to make buttercream in a food processor. Because of you, frosting will never be the same.
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 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 😊
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!
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.
I can't mention enough how much I appreciate the effort put into your recipes and videos, thank you so much!!
you should go down in baking history for this!
I made this for my mom’s 75th birthday! It’s delicious!!
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!
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 love the deep dive into how and why your recipes work. Thank you!!
It is awesome to see someone using legitimate science to do this. As someone studying chemistry you use fantastic methods and have amazing attention to detail. I am curious what your educational background is because this is fantastic to see.
she has a biochemistry phd! it’s mentioned in her youtube profile for reference :)
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.
I don't actually like cake in general, but these are always super interesting. Thank you for going into the science 🖤
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
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
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....
I just followed your account simply because you explained the chemistry behind your baking!!!
Finally, the goths have a cake of their very own - and it’s gorgeous!!
Your techniques are amazing! I made your carrot cake with butter cream cheese frosting for my son's first birthday and it was amazing!
You cook, and also teach why things work. Excellent!
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.
Really enjoyed this. Happy that you posted another video.
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!
Wowza! Loads of great tips, and I can finally make a black frosting that doesn't require food coloring! Thanks a million!
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.
Thank you for your time and generosity for sharing all this with us.
I get so excited every time you post a video! Much love from a fellow baker with a PhD in molecular biology! ❤️
Wow, thank you!
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?
This is amazing, as is your scientific explanation of how it all works.
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. 😂
I have absolutely no use for black frosting. I did one tjme years ago. But I’m still watching it like I’m going too. lol love your content :)
I’m so glad you’re channel is finally getting the attention it deserves!!!
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 ❤❤❤
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.
I love learning from you!! My partner and I are having a cake decorating date this weekend for Halloween, can't wait to whip this up! THANK YOU!
I've done too much baking recently for just me, but I look forward to giving this a try next time my partner is in town!
That was AWESOME! Thank you so much for sharing. You have such passion and the perfect level of intensity. 💗
Thank you for all your research! I made your first black frosting version in that original cake. I appreciate all you do!
Awesome work! I really appreciate all the tests you performed. Very well explained too!
Insane Amounts of helpful Information. Thank you.
You make these concepts so relatable! Thank you!
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!
This is beautiful, just why it’s my fav color 🖤
just casually made the most beautiful black cake with blackberries at the end 😍
i am straight up in love with you and your work. thank you so much darling
I love your science or technical explanations. It makes it very interesting. Thank you! Subscribed.
I think this looks more like really really dark brown instead of black. Could just be the lighting. But it does indeed look very dark that its almost black! If i ever bake when i start live alone and have my own kitchen, i would try this. Thank you!
Thank you!!!!!!!!!!!!! I'll be trying this new method and post results. Aaaahhh you're amazing!
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
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
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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.
Hi. So appreciate all you do, Adriana Would you please share the recipe to your black chocolate salted caramel sauce?
I'm really happy to see a buttercream/icing recipe in general that isn't packed full of charcoal
Take care eating charcoal lovelies it can very much render any medications you are on useless including the pill
I'm glad I didn't have food or liquid in my mouth when you told the story of your mom's blender having a high Scoville rating because of frequent use of spices. That was funny. Maybe because for about the third time I had just made a quiche for myself that was nearly intolerably hot, only because I'm wont to misjudge the amount of chipotle powder I should use. (You can add but can't take away!)
Great video. Black frosting is something I would love and everyone else I know would hate. So I want to make it.
I have issues with lactose and the sugars, been baking for 40 years. But if I made this for a cake I would certainly suck it up and have a piece. The science behind the icing is clear; start 'tailoring' it with 'other' ingredients that you hope would suffice is asking for disappointment -done that. Just shut up and make the icing with the method explained. I will make this...the caramel version and I just might put it on a pan of brownies. Thanks for the recipe.
I lean so much for your tutorials!Thank you
This is so cool!!!! I'm still bitter about that how to cook that palaver 🤣
You do wonderful work!
It is looking so beautiful and rich in colour.... It is super creative 😍☺️
This looks so fun! I have to find a way to use this recipe for Halloween
So excited to try this recipe. My daughter is having a Hooky (graphic novel about witches) themed birthday party and one of her best friends is allergic to food dyes. I just hope it works with my non-dairy substitutes
I had no idea you could make buttercream in a food processor, I so wanna try that now.. lol
Thank you for sharing
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I love your recipes and techniques. Thank you for for explaining and showing this in a scientific way of baking. I like the black cake by the way and just in time for Halloween too. Thank you for sharing and showing this video. 🖤🍰🎃
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@@Sugarologie 💖💗💕
I love the science you give!
Forever grateful for this! Many thanks to you for sharing your methods!
this was fun to watch, even if i'm no baker and i have no use for this.
Again absolutely beautiful I will be trying this thanks ❤❤❤❤
wow this looks absolutely delicious it almost looks like it could be a black licorice cake 😋
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.
You can clean the food processor by adding dish soap and water. Pulse a few times. This should remove most of the bits that’s hard to clean. I use this method for my thermomix. It’s amazing. I rarely have to clean manually after this.
Can you and Adam Ragusea do a collaboration? The level of detail of the scientific research you do on food is phenomenal! I love how you explain food science concepts to the general public
Thank you Adrianna, I’ll definitely be giving this recipe a try.
I wonder if you could please point me toward a full video of you doing your cream cheese buttercream - the one where you melt the cream cheese? I’ve seen the short but not the full video. Thx!
Here's the recipe and the video is at the bottom of the post
www.sugarologie.com/recipes/cream-cheese-buttercream
@@Sugarologie thank you!
Oh my! I think that I have stumbled upon the most fascinating TH-cam channel ever! I have a quest for a rather unique recipe and was wondering if you are still doing your marvelous scientific baking work? I have not seen any recent postings.
Thank you for all of your hard work!!