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![]() And by grainy, I mean I can feel the texture from the undissolved sugar. I have made many types of frostings, and traditional American buttercream is on the sweeter side and far too grainy for me to use in large amounts. The sugar just sits amongst the butterfat, some of it dissolving within the water in the butter and added liquid, but for the most part, the sugar sits there undissolved, or in solid granular form. This type of frosting is really just butter with sugar shoved into it. Why are American Buttercreams grainy?Ĭlassic American buttercreams are grainy mostly because of the high proportion of undissolved sugar and anti-caking agents. I wanted an alternative that was also quick and easy, which prompted me to figure out why traditional American buttercreams were grainy to begin with. I also have it in the Cakeculator (look for “Classic American Buttercream”) should you prefer this type of buttercream.įor the most part, I rarely use this type of frosting, particularly in large amounts due to the sweetness and texture. Some people adore classic American buttercream it is genuinely nostalgic, and I enjoy it in (very) small amounts like for cupcakes or piping when I need something more sturdy. They also crust when exposed to air after a while because it contains a high proportion of sugar in the liquid and only one type of sugar molecule (sucrose). These buttercreams taste very sweet initially, then lingers with a slight buttery vanilla flavor. This is by weight, so for a 2 to 1 recipe, you’ll see something like for every stick of butter (113g or 1/2c), you’ll need about 1 3/4 cup or 226g of powdered sugar. The ratio of powdered sugar to butter in classic American buttercreams vary from 1 to 1 ratio of sugar to butter up to 2 to 1 ratio. It's the frosting when you whip butter and add powdered sugar, a small amount of liquid (milk, cream, or water), and vanilla extract. The resulting texture is much like the one in a condensed milk (Russian) buttercream or French buttercream.įor reference, it's good to know what a classic American buttercream is so you know the problem I'm trying to address. It’s also different because it relies on forming an emulsion with the whipped butter and liquid corn syrup to create a stable buttercream. My version of American buttercream will be far smoother, creamier, buttery, and less sweet than classic American buttercreams. What is different about this version of American buttercream frosting? This is my American Dreamy Buttercream on 3 layers of my sprinkle cake.
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