@Bloomthatcake Thank you. I will check it. I'm glad you use Swiss Meringue because that's what I normally use. Most people they suggest American Buttercream, which I don't prefer because it's gritty and overly sweet
East Asian videos are purely tutorials; they are straight to the point and neatly done. I prefer watching these kinds of tutorials rather than videos with long introductions and many tangents from the creator talking about childhood memories and making unnecessary comments.
@Bloomthatcake thank you. I will follow your swiss meringue buttercream. I run a floral cupcake business, and I am looking for a much stable swiss meringue buttercream
Does this create aur bubbles? I always prefer swiss meringue buttercream in piping flowers because it's less sweeter, but when I arrange them a little bump on a surface ruins the design how to avoid it even if i refrigerate the flowers first they still get ruined when arranged.
@@Chiabelss It makes bubbles because of the stand mixer but you can whip it slow at the end or make a batch that can cover the attachment then it won't create much bubbles.
Thanks for watching! I think if you find a recipe that is firm enough to pipe, you can! I piped with bean paste cream before and it's very popular in Korea.
@@Bloomthatcake okay and no problem! Thanks for telling me other options to use besides buttercream. They don’t look too hard to make either. I appreciate the tutorial.
