I absolutely love all of your videos and truly enjoy the science behind everything! One thing I attempt with your recipes is to make them Gluten-Free, Diabetic-Friendly, and Dairy-Free for those in my life with those allergies. I have attempted the various "ose" and "itol" sugars and nothing seems to work. I know this is because I am not using the science behind it. Would love it if you had variations on those in the world who can only have certain sugars and dairy-free options with your next "recipe test". I would love to hear the methodology of scientific data you come up with!
11 months ago | 0
Hi Adriana! Thank you so much for all your videos & resources! They are amazing & so helpful! I have a question about this buttercream - do you think it would work to add cinnamon? How much? Is there a way you would do it? I was thinking whisk it in with the powdered sugar. My SIL loves miel lattes, which are essentially honey & cinnamon, so I’m wanting to use this recipe to accomplish that flavor combo in a buttercream.
1 year ago (edited) | 0
Me encantan tus videos, ¿Cuál buttercream recomiendas para flowers cupcakes (rosas, dalias etc) estarán 4-6 horas al exterior? (Yo pienso en el ermine buttercream) Gracias y saludos
1 year ago (edited) | 0
I’m not sure if you’ll get a notification for this comment, hopefully you do. I’ve been trying to recreate the whipped chantilly cream used on Whole Food’s berry chantilly cake. I find it always ends up too runny. I made your cream cheese buttercream for stacking and was hoping you might be working on a mascarpone icing. If you aren’t already, this is my formal request for a mascarpone icing!
10 months ago
| 0
Sugarologie
For those who were asking for the honey variation of my American Dreamy Buttercream, here it is!
I have a post on the blog here:
www.sugarologie.com/recipes/honey-buttercream-reci…
It's also in the Cakeculator now, just choose "Honey Buttercream" for your frosting:
cakeculator.sugarologie.com/
A short vid of how to make it down here:
2 years ago | [YT] | 42