Wooowa!!!! I wanted to cannonball into that cream until I saw the masterpiece. I love that the cake icing wasn't completely smooth! Well done!! 👏🏻👏🏻👏🏻 Now who on earth would ever cut that cake let alone eat those gorgeous flowers
❤❤❤wow.. I'll do this to practice here in Florida🇺🇸, since the heat and humidity are excessive. I loved it! Could you tell me if the syrup you made with the boiled water, sugar and citric acid should be added to the cream while it is hot or if I should wait for it to cool down to be able to add it to the cream that is in the blender. Thank you very much.
Gorgeous frosting…thank you for sharing! It’s very generous of you…may I ask, what is the function of the citric acid powder. And once made, how do I need to store the frosting and for how long will it keep its structure??? I appreciate it if you can respond…Thanks ❤
Citric acid in Swiss or Italian meringue (whipped egg white frosting) serves several purposes. It stabilizes the egg whites by lowering the pH, making them more resilient during whipping. This helps create a stronger and more stable meringue. Additionally, citric acid can prevent sugar crystallization, ensuring a smooth and glossy texture in the frosting.
Hi, great tutorial! What is the small amount of powder you’re adding to the mixture when removing from the heat please? I don’t see a reference for it x
Can I use Monin syrup? So if I understand correctly , this recipe is for flower decorations on cakes and is softer, giving you time to pipe without setting quickly; but a more stable zefir with agar and glucose syrup is for bouquets and individual servings?
❤ thank you for sharing! Just a few questions please. How long will they keep, and do they deflate if left open? Will i need to wrap them to keep for a few days? Will they be stickey so i need to dust with something?
Hola, solo vengo a decir que MARAVILLOSA RECETA❤, es increíble la estabilidad, firmeza, resistencia y lo fácil que es para hacer decoraciones y cubrir bizcochos. Muchísimas gracias por compartir esta obra de arte.
120 gramas de claras de ovos (de 4 ovos) 50 gramas de açúcar de confeiteiro Calda para dar sabor Xarope: 250 gramas de açúcar 80 gramas de água fervente 1 grama de ácido cítrico Instruções: Separe as claras das gemas, adicione o açúcar de confeiteiro e bata em velocidade média por 2 minutos. Enquanto isso, em uma panela, misture o açúcar e a água fervente. Coloque a panela em fogo alto. Assim que a calda começar a ferver, reduza o fogo um pouco e cozinhe sem mexer até atingir 124°C (255°F). Assim que a calda começar a ferver, bata as claras em velocidade máxima. Despeje a calda (de uma garrafa) nas claras batidas. Quando a calda na panela atingir 124°C (255°F), retire a panela do fogo. Adicione o ácido cítrico e mexa. Despeje lentamente a calda nas claras em um fio fino. Continue batendo por mais alguns minutos até que o creme comece a grudar no batedor. Deixe esfriar Misture bem antes de pingar flores
Italian Meringue, which is what you've made, is in no way dense or marshmelloy enough to pipe flowers like this. Citric acid can only do so much when it comes to it's structure and stability.
Porque llevó la temperatura del caramelo hasta 124 grados y al agregar el ácido cítrico, lo estabiliza, ella lo explica . He usado el ácido cítrico y funciona.
Such a beautiful work! Does this recipe drys out? Like for packaging. I’ve seen some zefir flowers that can be handled with bare hands, are this the same?
Wooowa!!!! I wanted to cannonball into that cream until I saw the masterpiece. I love that the cake icing wasn't completely smooth! Well done!! 👏🏻👏🏻👏🏻 Now who on earth would ever cut that cake let alone eat those gorgeous flowers
@@daughterofgodcarolv8411 ❤️thank you for your opinion 🙏
Beautiful! Thank you for sharing.
What a beautiful flowers, I love it so much, 💝💝💝 Thank you for sharing your precious talent 🙏.....
I would like to use to pipe flowers on my chocolate cupcakes. can I use as is according to the recipe or do I need to add agar or glucose?
Fantastic recipe!
@@estervenite8605 agree😊
❤❤❤wow.. I'll do this to practice here in Florida🇺🇸, since the heat and humidity are excessive. I loved it! Could you tell me if the syrup you made with the boiled water, sugar and citric acid should be added to the cream while it is hot or if I should wait for it to cool down to be able to add it to the cream that is in the blender. Thank you very much.
It should be hot (124 degrees Celsius /255 Fahrenheit
@ Thank you so much 😊
Sitrik asit nedir nerde bulunur
So beautiful!!! 🤍🤍🤍
Gorgeous frosting…thank you for sharing! It’s very generous of you…may I ask, what is the function of the citric acid powder. And once made, how do I need to store the frosting and for how long will it keep its structure??? I appreciate it if you can respond…Thanks ❤
Citric acid in Swiss or Italian meringue (whipped egg white frosting) serves several purposes. It stabilizes the egg whites by lowering the pH, making them more resilient during whipping. This helps create a stronger and more stable meringue. Additionally, citric acid can prevent sugar crystallization, ensuring a smooth and glossy texture in the frosting.
Once you've finished making the frosting, you need to pipe it. After that, it can either be stored at room temperature or in the refrigerator
How far in advance can these be made?
Thank you for sharing , I love it so much!
Hi, great tutorial! What is the small amount of powder you’re adding to the mixture when removing from the heat please? I don’t see a reference for it x
@@justineconway8294 thank you! It’s citric acid
love it so much
Bellissimo, and delicious 😋👏🎊🎉🍀🩷🕊️☮️🙏🌎🇵🇹
Amazing cake 🎉🎉🎉
Can I use Monin syrup?
So if I understand correctly , this recipe is for flower decorations on cakes and is softer, giving you time to pipe without setting quickly; but a more stable zefir with agar and glucose syrup is for bouquets and individual servings?
Yes that’s correct. It’s not a zefir, no agar in it. You can use Monin syrup 🌹
Por favor,ode traduzir essa receita para o português, gostaria muito de aprender ❤,já agradeço desde já.
❤ thank you for sharing! Just a few questions please. How long will they keep, and do they deflate if left open? Will i need to wrap them to keep for a few days?
Will they be stickey so i need to dust with something?
That’s frosting, so you can keep it and you don’t need to cover it.
ممكن الوصفة المقادير
Is there any substitutes for the citric acid?
Очень пышно украшение 🌲🌲🌲🌲🌲
Please i want to ask, can i substitute the citric acid with vinegar? Also for how long should i continue beating on mixer after pouring the syrup?
I’ve never tried to substitute. After pouring you should watch the consistency like I’ve showed in the video
@@zefirolly thank you so much, could i also ask if it is a must to have 4 eggs ? Can i use 2 eggs for less quantity?
Hola, solo vengo a decir que MARAVILLOSA RECETA❤, es increíble la estabilidad, firmeza, resistencia y lo fácil que es para hacer decoraciones y cubrir bizcochos. Muchísimas gracias por compartir esta obra de arte.
Thank you so much for your comment dear❤️🙏
Thanks for sharing this ❤
Amazing work, so beautiful 💙🩷💚
Thank you🌹🫶🏻
Браво 🎉❤
How much flavor syrup do you add to the whites?
@@sharonstarnes5464 it’s not nessesary but if you want to flavor it you can add about 20-30 grams
Can you tell me the all ingredients name please
Does it melt in hot tropical weather?
Nope
Como fiquei encantada,não consegui traduzir a receita em português 😢
120 gramas de claras de ovos (de 4 ovos)
50 gramas de açúcar de confeiteiro Calda para dar sabor
Xarope:
250 gramas de açúcar
80 gramas de água fervente
1 grama de ácido cítrico
Instruções:
Separe as claras das gemas, adicione o açúcar de confeiteiro e bata em velocidade média por 2 minutos.
Enquanto isso, em uma panela, misture o açúcar e a água fervente. Coloque a panela em fogo alto. Assim que a calda começar a ferver, reduza o fogo um pouco e cozinhe sem mexer até atingir 124°C (255°F). Assim que a calda começar a ferver, bata as claras em velocidade máxima. Despeje a calda (de uma garrafa) nas claras batidas.
Quando a calda na panela atingir 124°C (255°F), retire a panela do fogo. Adicione o ácido cítrico e mexa. Despeje lentamente a calda nas claras em um fio fino. Continue batendo por mais alguns minutos até que o creme comece a grudar no batedor. Deixe esfriar Misture bem antes de pingar flores
Merhaba gıda boyası hangi tür acaba
Can it be used as a filling for cake
@@susankalfagiannis9057 not really it’s better to use for the decoration
Can i have the recipe
Can I use this to frost a cake?
@@kkburr1044 sure
@@zefirollythank you
Прекрасно, молодец❤❤👍👍👍👍
Do these dry or stay creamy? Btw, it looks delicious 😋
It stays creamy!
What did u add with the egg
Powdered sugar
I noticed your cake was sliding on the turntable... tape 4 thumbtacks on it and no more sliding!
gorgeous!!!
Could you pls share how you made such a surface on the cake? Thanx🌹
I use the same cream
Maravilhoso ❤❤❤
Oque isto que colocou do liquido do vidro.
@tammiemartinez6485 I’ve showed the bottle, it’s caramel syrup. I don’t like extracts because I don’t feel it’s flavour
@tammiemartinez6485 You're getting blocked, ma'am. Goodbye
❤❤❤❤❤❤
Hi, one more doubt😊
Is it 65 gr egg whites or 120 gr? Tq❤🙏🏼
@@anjaliaron5749 120
Tq❤
Wana share ingredients
How many hour the cream still good for pipping at the room themperature?
Long long time🙂
@@zefirolly will not melted?
@@mitabakingclub no
@@zefirolly Thanks i will try❤️
Do you have recipe with agar for flowers?@@zefirolly
Thank you ❤
parabéns !!!muito linda as rosas obrigada pela receita ;)
Im trying this right now but my meringue is not as fluffy n Think 🙃
You just need to follow all instructions and don’t forget to use maximum speed of your mixer
It's beautiful! ❤
You have a new subscriber!
💐👋
Italian Meringue, which is what you've made, is in no way dense or marshmelloy enough to pipe flowers like this. Citric acid can only do so much when it comes to it's structure and stability.
@@KathrynRoberts60 ok you’re an expert😉
Y LA TEMPEREATURA DEL SYROPE HASTA 124 TAMBIEN TIENE QUE VER. EXCELENTE¡¡¡¡¡¡¡¡
Ahora es que me fijo que este no lleva agar y queda tan firme asi?
Lo mismo me estaba preguntando yo…. Será?
Es un merengue italiano
Porque llevó la temperatura del caramelo hasta 124 grados y al agregar el ácido cítrico, lo estabiliza, ella lo explica . He usado el ácido cítrico y funciona.
Where did you buy the big russian tip for flower? Thanks
I making it
You can find them at Walmart, hobby Lobby and Michaels.
Nope you won’t find it there
Just tried this and came out very soft and hard to make rosette or petals of flower. .what's the problem or solution?
Under whipped
@@zefirolly thank you... Under whipped maybe the sugar and egg white before adding the syrup?
@@rinalee8629yes that’s most common
And the REAL one is?
??
ممكن الوصفة بالغرام
Рецепт в описании к видео
Скажи пожалуйста, где можно приобрести насадки на тюльпан как у вас . Благодарю ❤️
В моем магазине на Этси
Πανέμορφα,σαν αληθινά.
Πειτε μου σας παρακαλώ μπορώ να τα βαλω κατάψυξη για να στολίσω αργοτερα τουρτα;
Sorry I’ve never tried🙈
@@zefirolly
😄......
I'm sorry to.
yes
@@winnerbullsbt
Thank you
كيف اشترك في الدوره التعليميه باللغه العربيه
It doesn’t have agar agar?
No
Thanks
Excuse me I have a question
Was this recipe without any agar agar???
Yes there is no need for agar because it’s like cream/frosting
Это итальянская меренга, агар не нужен
Is there any substitution for the citric acid?
I guess in this case no
What is the citric acid ,
Is it like juice from a orange or lemon ??
@@Angie31646no
❤❤❤
Y el agarvagar?
Это крем. Для торта. Зачем тут агар?
Such a beautiful work! Does this recipe drys out? Like for packaging. I’ve seen some zefir flowers that can be handled with bare hands, are this the same?
No it’s like frosting I use it for cakes decoration only
❤
❤!
Gracias😍⭐👏👏🙏
👍🖐👍🖐💯🎈♥️👍🖐
Cuál es el número de la boquilla pequeña?
That’s my nozzles no numbers)
Wuih pakai alcohol,aq gak bisa makan itu😅
Marshmallows are not made with water and the syrup should not reach 124 degrees. 😮😢
That’s another type. But regular marshmallow is cooked with syrup and gelatine😉
Красс!! Но почему нельзя крем назвать своим именем? Это же далеко не Маршмеллоу? !
Как же по вашему называется этот крем на английском языке?)
Это белковый крем
Спасибо за МК, я тоже люблю работать с БЗК
Why didn't you show how much agar agar did you put?
@@ivanakg9067 because there is no agar here in these flowers
Does the marshmallow cream require refrigeration?
no