ฝัง
- เผยแพร่เมื่อ 18 พ.ย. 2018
- The method to make this buttercream was originated and invented by GG-CaKraft.
Several years ago, the trend of the Korean buttercream flower cakes was developed in my country (Vietnam). Beside the Korean bean paste, we were familiar with the new type of buttercream that we called it as “Korean buttercream” which is more shiny and stiff enough to make the thinner and more natural flower petals. We called it as the Korean buttercream just because it came from Korea but we did not know who invented it because it was popular and we thought that was a new type of buttercream besides the Swiss buttercream, Italian buttercream, French buttercream… There were many people who have shared their recipes and the method to make the Korean buttercream on the internet (through their blog, TH-cam, website...) with different versions (with the milk, the whipping cream, the egg white and sugar syrup - like the Italian buttercream method, or even with the corn syrup…). I have tried to make many of them based on their shared recipes. However, I prefer the taste of the buttercream made from the egg white and the sugar syrup because it seems less fatty and less creamy than the others. And based on that, I have adapted the ingredient quantity and other notes about the process that I have learned through my practice to make the “Korean buttercream video” and share it through my TH-cam channel on 19th November 2018.
On 24th March 2019, thanks to the video shared by GG-CaKraft - who is one of my favorite artist that I have followed among other Korean buttercream flower artists, I have known that the origin of the buttercream that we often call it as the “Korean buttercream” in my country was originated by the G.G. Glossy Buttercream - which was invented by GG-CaKraft. Thanks to her shared video, I have known the story behind the buttercream and understand how hard it was for her to invent this buttercream. As she said, even there were different versions of the glossy buttercream, but she is the first one who broke the rule and create the new type of buttercream based on the “cold temperature”. For sure, I will give her a credit in all of my posts related to it (my blog, my instagram, my TH-cam). Thank GG very much for bringing to the world the wonderful technique to make the more beautiful buttercream flowers. I really appreciate it!
For more information about the GG glossy buttercream recipe, please check the link below from her TH-cam channel: • All about The G.G. Glo...
Thank GG again for the recipe and especially the detail temperature that she mentioned in her video (which I have never known before), I will try her recipe soon.
P/s: I do not know how to call it now. Should I still called it as the “Korean buttercream” as before or should I still keep the same name but give specific information, for example: Korean buttercream - with GG glossy buttercream method? Or should I call it as a different name? I will write the comment in her channel to have her idea about it to change/adapt the name of my video.
For the detailed instructions and notes on how to make the Korean buttercream, please check my blog post at this link: bubecraft.com/how-to-make-the-...
Link bài viết hướng dẫn chi tiết và các lưu ý về cách làm kem bơ Hàn Quốc tại blog: bubecraft.com/vi/cach-lam-kem-...
Pour plus d'informations sur comment faire de la crème au beurre coréenne, jeter un coup d’œil à mon blog: bubecraft.com/fr/comment-faire...
Follow me on/ Theo dõi thêm tại:
Facebook: / bubecraft
Instagram: / bubecraft
Website: bubecraft.com/ - แนวปฏิบัติและการใช้ชีวิต
This looks like it would be a great consistency for piping flowers. Thank you for taking the time to share this recipe and all your tips to be successful at making it!
I just dont get it. Why people here complain omg! We shoukd be thankful they shared. And yes the recipe is the same as italian meringue buttercream but different techniques so be it. Thank you for sharing
Thank you my dear for your kind comment! All the best to you!
Italian
It's just so darn annoying🤦♀️
Is not complaining, but it will confuse for the beginer
you are right
Thank you for sharing your recipe and your flower piping instructions. Your buttercream recipe is a game changer!
This method to make this buttercream was originated and invented by GG-CaKraft.
Several years ago, the trend of the Korean buttercream flower cakes was developed in my country (Vietnam). Beside the Korean bean paste, we were familiar with the new type of buttercream that we called it as “Korean buttercream” which is more shiny and stiff enough to make the thinner and more natural flower petals. We called it as the Korean buttercream just because it came from Korea but we did not know who invented it because it was popular and we thought that was a new type of buttercream besides the Swiss buttercream, Italian buttercream, French buttercream… There were many people who have shared their recipes and the method to make the Korean buttercream on the internet (through their blog, TH-cam, website...) with different versions (with the milk, the whipping cream, the egg white and sugar syrup - like the Italian buttercream method, or even with the corn syrup…). I have tried to make many of them based on their shared recipes. However, I prefer the taste of the buttercream made from the egg white and the sugar syrup because it seems less fatty and less creamy than the others. And based on that, I have adapted the ingredient quantity and other notes about the process that I have learned through my practice to make the “Korean buttercream video” and share it through my TH-cam channel on 19th November 2018.
On 24th March 2019, thanks to the video shared by GG-CaKraft - who is one of my favorite artist that I have followed among other Korean buttercream flower artists, I have known that the origin of the buttercream that we often call it as the “Korean buttercream” in my country was originated by the G.G. Glossy Buttercream - which was invented by GG-CaKraft. Thanks to her shared video, I have known the story behind the buttercream and understand how hard it was for her to invent this buttercream. As she said, even there were different versions of the glossy buttercream, but she is the first one who broke the rule and create the new type of buttercream based on the “cold temperature”. For sure, I will give her a credit in all of my posts related to it (my blog, my instagram, my TH-cam). Thank GG very much for bringing to the world the wonderful technique to make the more beautiful buttercream flowers. I really appreciate it!
For more information about the GG glossy buttercream recipe, please check the link below from her TH-cam channel: th-cam.com/video/Ldc75yT5Exw/w-d-xo.html
Thank you GG again for the recipe and especially the detail temperature that she mentioned in her video (which I have never known before), I will try her recipe soon.
P/s: I do not know how to call it now. Should I still called it as the “Korean buttercream” as before or should I still keep the same name but give specific information, for example: Korean buttercream - with GG glossy buttercream method? Or should I call it as a different name? I will write the comment in her channel to have her idea about it to change/adapt the name of my video.
Bubecraft 👏👏👏
I would simply contact GG CaKraft and ask her what she would prefer you call it, since she is the one who provided the recipe and the inspiration for your version of it.
It was right of you to give credit to GG for she already gave her permission to share her recipe with the condition of giving her the credit .
Hey,
I was wondering why there was vietnamese writing under the video. Now after I read your comment it makes perfectly sense. But why is it called Korean and not Vietnamese Buttercreme?
Thanks for sharing this❤️
Look like a great consistency for flowers, first I was a bit confused but then it made sense. Thank you
Cảm ơn chị đã chia sẻ công thức chi tiết để làm kem bơ này ạ. Em nhất định sẽ thử và tập bắt hoa theo các hướng dẫn của chị :)
Nice video showing this technique for buttercream and loved the idea of the chill pack under the bowl. Thank you for sharing.
Thank you very much for sharing this recipe. It's really helpful.
Thank you!!!
Thank you so much for posting this! What a wonderful video!
ingredients -
- 4.5 sticks of chilled butter
- 4 egg whites
- 2/3 cup white sugar
- 1/4 cup water
*heat simple syrup until 243°F
*note: add more sugar n vanilla extract for extra flavor and sweetness to your liking
Thank you for sharing, your work just so incredible beautiful.
I had no idea that I would mistakenly make "Korean buttercream" when I would put cold butter into my meringue when making Italian or Swiss buttercream.
Such a detail explanation💕💕💕💕 Thank you indeed 💞💞💞💞
Thank you my dear :)
Thanks for the detailed instruction, I felt confused with Korean buttercream until your recipe. Will try it soon!
Thanks a lot🤗
Thank you for sharing your wonderful recipe with me 🙏🏼👌🏼
Awesome recipe thank you.😋👍👏
Thank you for sharing recipe.
Thank you so much Ms for ur kindness sharing this recipe. Bfr this, I ve several unanswered questions why my buttercream isnt same w urs.. look "watery" ,n petal not shape well. Thank you again Ms. ❤️~
The is probably the most informative video I’ve seen so far about making meringue buttercream. The temperatures of ingredients and the room make such a difference and it’s something I never knew as many other videos don’t really tell you these stuff. Thank you so much for your generosity!
Thank you so much for sharing very details about how to make ❤❤, I enjoy watching with relax music background beautiful💐
Quel talent vous avez !!! Merci pour votre vidéo incroyable ! C'est facile de comprendre. Je vais l'essayer dès que possible. 👏
trời ơi sao h em mới biết tới kênh này!!! thanks for such detailed recipe and your amazing videos :))
What a fascinating way to do it. I am going to try this at some point
Thank you for sharing your wonderful recipe 👍🏻👍🏻
Omg i most try this recipe thankyou so much for sharing. I'm practicing to pipped rose and other flowers but the buttercream that i use is kinda more soft than this buttercream
Thanks for your tutorial , the best chef
Thank you for sharing recipe.. you are a very generous person. U are helping a lot of people around the world to increase their economy level and those who are struggle to earn money to raise their family..Thanks a lot again.
Thank you so much for your nice words. Have a nice day 🤗🤗
thank u so much for sharing this video
So the same as Italian meringue, except you use cold butter. Interesting! This stuff makes the most beautiful flowers!
Great...
For those who are not able to attend a basic cream like me this recipe is a great tieat...
Thank you for that😙😙😙
Thank you for your comment :D
Thx for recipe )) Good luck !!
Thanks for this. Most informative video i watched💯 Keep on uploading more vids 😍
Thank you so much!
So it's basically like boiled icing with butter. The recipe I'm using is already stable enough, with butter i guess it will be perfect. Will try soon. Thanks for sharing.
what recipe do u use? just curious as i am a new baker :)
@@loveyoongi9143 i like suga too lol uhm it's kinda same with this recipe but different quantity of ingredients
Gracias 🙏 por los subtítulos en inglés
Your video is so relaxing❤️
Thank you 😘😘
Thank you😊😍
Wow by the time water comes out i always bin mine mix I have learn a new valuable trick today thank you
Thank you! Can I add vanilla extract to flavour it? If yes, then at which step should I add it?
This is the best and most informative video I have seen, thank you for sharing , I love it
Thanks !!👍🏻
thank you to share your recipe
Thank you for the tutorial ❤ I tried the link in the description box but
I couldn't find your blog and the website. 😊😊
This is an amazing buttercream thank you for sharing, is it good for storage please ? If I store it the freezer or fridge it won't ruin ?
Thank for sharing! How long can I keep it in refrigerator after piping and decorating on cake? Can I keep the leftover icing in freezer?
i feel like the method used on the second half of the video was more compatible with the climate here in south east asia compared to the traditional italian meringue method because the traditional one is a bit less dependable in our climate, it weeps even more easily compared to western countries and its less reliable when you're doing it at home since most refrigerators in south east asia reacts differently in regualr houses depending on the climate. thank you, i might try this GG method someday. i use swiss most of the time compared to italian because of the atmosphere in south east asia. 💓💓💓
How is it? Have you try ut? Can it stand tropical heat?
Hi thank you for sharing. Can I use it as macarons filling? Can I flavor it and add jams like Swiss buttercream? Thanks
Consigo fazer com a batedeira doméstica?? Parabéns amo seus trabalho continue fazendo com amor e dedicação exatamente assim como vc faz😍
good morning, I love this recipe! I wanted to ask: does the water that comes out during the process of inserting the butter have to gradually remove it? or should I wait for it to be incorporated, thanks to ice cooling? once the flowers have been formed, at room temperature, will the water not run down the whole cake? Thanks for the reply!
Hi, you should wait until the water incorporate with the butter again (do not remove it). After piping, the flowers can be keep in their shapes at room temperature (< 30 oC). Hope it would be helpful.
thank you for your recipe! can this buttercream be freeze?
Thanks for sharing! Bạn ơi kem này có thể dùng hand mixer tool được không?
Muchas Gracias!
How long can you keep the butter in the fridge and how long in the freezer?
The buttercrean looks so tasty! Thanks for sharing your video, tutorial, recipe, knowledge and art with the world!
Hi, thanks for the bc knowledge.
Btw can you use this bc for covering cake?
Thank you! Can I use it as an icing on my cake? 😍
Omg lần thứ 2 làm quá tuyêttttt, em rất thích công thức này nên đã làm cupcake red velvet và trà xanh nhân dịp sinh nhật 17 cùng mẹ 🎉!!!!!!!!1!
Thank you so much for this video! Do the flowers keep their shape if they are left at roomtempeture?
Hi Aziza, Yes, the flowers can keep their shape after piping at room temperature (not too hot, < 30 oC) for several hours
Hello im from Philippines is this buttercream stable to hot places? Thank you for sharing your recipe and love to hear advice of stiff buttercream in places like mine or in UAE♥️💕
Đẹp quá. Sao bây giờ em mới biết đến channel của mình chứ. Phải theo dõi ngay thôi 🥰
Which one do you prefer of taste G.G. glossy buttercream or the one that has whipped cream and corn syrup?
Hello!!! Does this cream work for topping cakes or just for making flowers? Thanks!
It looks like simple butter at the end.
Thanks for the awesome tutorial. Btw, could you convert into cups. Thanks alot.
Hello, I am Lim from Malaysia. I have a question to ask about this recipe of making buttercream. My experience was the buttercream that I make is soft and easily melts when piping. How to choose a suitable butter to get a firm and stable buttercream? Looking forward for your response. Thanks.
Hi just want to ask if i can use a hand mixer if i don't have a stand mixer?Thank you
so good your recipe 👍👍👍
Hi, great recipe, could I also top a cake with this Korean buttercream? Or is it just for modeling and working with a pastry bag? I already want to try it!
Thankyou for your recipe.. GBU
Hi, I need some help. I read comment n knew that I can keep the buttercream in fridge n freezer. But can I keep the colored and piped flower in freezer and use it later too? Really appreciate your reply ❤️
Hi i live your channel 😊🙏 anyway if i make this buttercream can i store it in a fridge to use for piping it later?? Also do yoiu know how long we can keep it on fridge before its exp? Thanks alot if you can reply my comment ❤️
I tried the recipe however, it came out the same as Italian Buttercream. Very creamy. Not stiff. I think in retrospect 2 things are very important with this method. 1. Temperature - ingredients need to be very cold. 2. Do not overbeat. As soon as the butter comes together without visible water beads STOP beating. If you continue to beat it will turn into creamy delicious Italian buttercream that is great for spreading over a cake. I added a little vanilla for flavor. I will try a half recipe again.
hello...i just want to know if this remains stable even in hot weather?
Hi, may i know whether the egg white is in room temp or straight from fridge please
Bubecraft, like you I also stumbled upon accidentally on how to achieve that transluscent buttercream. Same ingredients but different process. I say what I stumbled upon is not glossy but transluscent. I still don't know if I can call it my own or somebody already discovered it and didn't became popular. In the world of baking and cooking we all learn from one another. I trully appreciate your humility in acknowledging GG Cakecraft as she is also one of my fave aside from you! 😊😊😊 cheers to more of our room for improvement!!!
Hi, thank you so much for your comment and sorry for replying so late. I totally agree with you that in the world of baking, we learn from each others. Thanks for the internet and TH-cam, we can learn and improve ourselves. Great to hear this idea from you. All the best to you, my dear!
@@concut88 😍😍😍😍
Which cream method is this, please, @heavensdelight9061? I love the precision of GG's cream, but I'm not crazy about the shininess.
Thank you for sharing this!!
This buttercream is used for piping flowers only, is it right? Thank you for sharing, would love to try it soon, 🙂
Can I use cream well to replace unsalted butter?
Hi Bubecraft, thanks for sharing such awesome recipe.
May I ask if I learn to make this korean buttercream by using half of the recipe?
Thank you for sharing...
Thank you for this very thorough tutorial. I've been wanting to know how to make the Korean buttercream. Finally I could try making proper buttercream flowers. New subscriber here. :)
Can this buttercream withstand humidity? Thank you!
Kem bơ em làm theo cách của ad thành công từ lần đầu luôn hí :"33 kem ngon cực mọi người có thể tham khảo công thức này nha :"333
sao mình đánh lúc bỏ bơ vào nó nhảo nhoẹt vậy nhỉ, chứ nó không có cứng lại như của ad, hix
So if this is for piping and flowers, what is the cake frosted with?
This looks nice..can d measurement be given In cups pleasee
Looks amazing, thank you. I have a question, does it work for a very hot and humid weather? Thabks again
Hi may i know what brand of the butter do you use on this video? Thx
Hi, I think I have overbeat the butter cream, now it is too soft, is there any way I can do beside give it up?
Thank you so much for sharing your wonderful video. I always made Swiss butter cream instead of of Korean butter cream. Will try out your recipe one of the day. Just wondering that can we not to add sugar for Korean butter cream ? Because some of family members are diabietic.
I have not yet tried the version without sugar. But the key point of this buttercream is "cold temperature". I have tried the Swiss buttercream version but in cold temperature (chilled butter, cold Swiss meringue) and the result is similar with this buttercream. So, you may try your recipe (without sugar) but in "cold temperature". I hope that you can get the buttercream you want. All the best!
Just made but I think I over whipped my buttercream. It was too yellow so I whipped it for 1 more minute and I got a really nice fluffy buttercream. Im going to make another batch, hope its a success this time 🙏 wish me luck! 🤞🏻
Hey does it tastes good?
Thank you for sharing. Love from malaysia :)
Thanks for sharing your talent.
I live in very hot country!!! Is it possible to change the butter to high ratio shortening like Crisco?? Or even half the butter?? Thank you
Gostaria de saber a receita
Traduzida em português.
😍😍😍😍WOW gonna try it 💗💗💗💗thank you so much for the recipe 🌸🌸
C ơi kem này để ngoài có dễ bị chảy ko ạ
Does it hold in hotter temperatures?
Hi. How do we store the leftover buttercream? In the chiller or freezer?? Please give me a reply
Excellent!
At what time we add the sugar syrup? After cool down or not?
Hai.. Can I use anchor butter with 82,9% fat? But it is usually melt in room temperature... Thank you so much for answering...
This is the a modified version of the Italian method of making buttercream Icing.
My thoughts too 😅
it's no longer italian meringue if the processed abd temo was changed tho. Just be thankful this type of buttercream was discovered its better and stable :)
hi..sorry for asking.. im from malaysia.. this buttercream is it suitable and stable with hot weather?