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

@concut88

5 жыл бұрын

Thank you my dear for your kind comment! All the best to you!

@roxana_sa

5 жыл бұрын

Italian

@gabbyf1152

5 жыл бұрын

It's just so darn annoying🤦‍♀️

@indahjohnston7140

5 жыл бұрын

Is not complaining, but it will confuse for the beginer

@seasonchai2172

5 жыл бұрын

you are right

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!

Look like a great consistency for flowers, first I was a bit confused but then it made sense. Thank you

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 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, KZread, 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 KZread 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 KZread). 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 KZread channel: kzread.info/dash/bejne/fpiXmZeyhJirqNo.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.

@wand199

5 жыл бұрын

Bubecraft 👏👏👏

@joycegallowayparker9652

5 жыл бұрын

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.

@leslielai6944

4 жыл бұрын

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 .

@TheRedcurlysue

4 жыл бұрын

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?

@simplyk8zin808

4 жыл бұрын

Thanks for sharing this❤️

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.

Nice video showing this technique for buttercream and loved the idea of the chill pack under the bowl. Thank you for sharing.

Thank you so much for posting this! What a wonderful video!

Awesome recipe thank you.😋👍👏

Thank you very much for sharing this recipe. It's really helpful.

@concut88

5 жыл бұрын

Thank you!!!

Thank you for sharing recipe.

Thank you for sharing your wonderful recipe with me 🙏🏼👌🏼

Muchas Gracias!

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 :)

trời ơi sao h em mới biết tới kênh này!!! thanks for such detailed recipe and your amazing videos :))

Thank you for sharing, your work just so incredible beautiful.

Such a detail explanation💕💕💕💕 Thank you indeed 💞💞💞💞

@concut88

5 жыл бұрын

Thank you my dear :)

Thank you so much for sharing very details about how to make ❤❤, I enjoy watching with relax music background beautiful💐

Thanks for the detailed instruction, I felt confused with Korean buttercream until your recipe. Will try it soon!

@concut88

5 жыл бұрын

Thanks a lot🤗

What a fascinating way to do it. I am going to try this at some point

@esmersabri9755

2 жыл бұрын

Thank you for sharing your wonderful recipe 👍🏻👍🏻

Thanks for your tutorial , the best chef

thank u so much for sharing this video

So Italian meringue buttercream with cold butter!

Thank you for sharing...

thank you to share your recipe

Thank you😊😍

Thx for recipe )) Good luck !!

so good your 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. ❤️~

Thanks !!👍🏻

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

So the same as Italian meringue, except you use cold butter. Interesting! This stuff makes the most beautiful flowers!

Hvala za ovaj recept !❤

This is the best and most informative video I have seen, thank you for sharing , I love it

Thanks for this. Most informative video i watched💯 Keep on uploading more vids 😍

@concut88

5 жыл бұрын

Thank you so much!

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.

Quel talent vous avez !!! Merci pour votre vidéo incroyable ! C'est facile de comprendre. Je vais l'essayer dès que possible. 👏

Excellent!

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

Gracias 🙏 por los subtítulos en inglés

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.

@concut88

4 жыл бұрын

Thank you so much for your nice words. Have a nice day 🤗🤗

Hi thank you for sharing. Can I use it as macarons filling? Can I flavor it and add jams like Swiss buttercream? Thanks

Thank you! Can I add vanilla extract to flavour it? If yes, then at which step should I add it?

Hi, thanks for the bc knowledge. Btw can you use this bc for covering cake?

It looks like simple butter at the end.

Thank you for sharing. Love from malaysia :)

How long can you keep the butter in the fridge and how long in the freezer?

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?

Great... For those who are not able to attend a basic cream like me this recipe is a great tieat... Thank you for that😙😙😙

@concut88

5 жыл бұрын

Thank you for your comment :D

Wow by the time water comes out i always bin mine mix I have learn a new valuable trick today thank you

Hello!!! Does this cream work for topping cakes or just for making flowers? Thanks!

Which one do you prefer of taste G.G. glossy buttercream or the one that has whipped cream and corn syrup?

Looks amazing, thank you. I have a question, does it work for a very hot and humid weather? Thabks again

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 you for the tutorial ❤ I tried the link in the description box but I couldn't find your blog and the website. 😊😊

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.

@loveyoongi9143

3 жыл бұрын

what recipe do u use? just curious as i am a new baker :)

@ririn6679

3 жыл бұрын

@@loveyoongi9143 i like suga too lol uhm it's kinda same with this recipe but different quantity of ingredients

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 just want to ask if i can use a hand mixer if i don't have a stand mixer?Thank you

Đẹp quá. Sao bây giờ em mới biết đến channel của mình chứ. Phải theo dõi ngay thôi 🥰

Thankyou for your recipe.. GBU

Your video is so relaxing❤️

@concut88

4 жыл бұрын

Thank you 😘😘

Consigo fazer com a batedeira doméstica?? Parabéns amo seus trabalho continue fazendo com amor e dedicação exatamente assim como vc faz😍

Hai.. Can I use anchor butter with 82,9% fat? But it is usually melt in room temperature... Thank you so much for answering...

Hỗ hợp kem này có bị chảy khi ở nhiệt độ phòng không ạ? Vì làm banha xong đi giao sẽ tốn thời gian

thank you for your recipe! can this buttercream be freeze?

Hi, may i know whether the egg white is in room temp or straight from fridge please

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, 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!

Hi. How do we store the leftover buttercream? In the chiller or freezer?? Please give me a reply

So if this is for piping and flowers, what is the cake frosted with?

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. 💓💓💓

@ameeratulaniqah4267

Жыл бұрын

How is it? Have you try ut? Can it stand tropical heat?

If the cream was on medium high temperature , is it gonna to melt , like if it was in garden or during the delivery

At what time we add the sugar syrup? After cool down or not?

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. :)

wow thank you!!!!!!

Is it possible to make it by using hand mixer? I don't wish to spend on heavy duty mixer since I just want to have a try and not doing for sell.

Can we use salted butter to make hard buttercream for flowers?

Tq 👍😍😍

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?

I will try this thank u dfor sharing

Hi may i know what brand of the butter do you use on this video? Thx

Thanks for sharing! Bạn ơi kem này có thể dùng hand mixer tool được không?

hi..sorry for asking.. im from malaysia.. this buttercream is it suitable and stable with hot weather?

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♥️💕

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 ❤️

Can I use cream well to replace unsalted butter?

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!

❤️💋🌹🌹🌹👨‍🍳😍😍😍 Спасибо большое

@user-th8jd4hb4j

3 жыл бұрын

Простите, а вы делали такой крем? 🙏

@user-ht8in3pv5t

3 жыл бұрын

Именно этот не дошли руки переводить и появилось много информации у русских девочек, кто в Корее учился

Does it hold in hotter temperatures?

Hi can we cover the cake with this buttercream. How long the frosted cake last at room temperature, thank you

Can I substitute half of the butter for shortening?

Does it still taste the same with regular Italian Buttercream?

Is this stable enough after piping flowers??

Thank you for sharing this!!

Kem bơ này dùng để bắt bông cứng hơn topping không bạn ơi . Cảm ơn bạn nhiều

I want to know did you pour the hot sugar syrup?

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?

Can this buttercream withstand humidity? Thank you!

This buttercream is used for piping flowers only, is it right? Thank you for sharing, would love to try it soon, 🙂