I love this method. It is really an italian meringue buttercream, with the exception of the temperatures being very important here. In IMBC, everything is a bit warmer, say room temps, but here, you need to keep the temperatures much lower. I think this is what gives it that translucent quality I have been looking for and is so prevalent in Asian buttercreams and cake decorating, simply beautiful! (please pardon my "Asian" reference is that is incorrect) I also wondered, you use the whip attachment throughout, and I have found that, at the stage where is seems to curdle and split, I switch to my blade attachment that also has a scraper. It seems to work faster, but also smooths out those larger air bubbles. Thank you for an amazing and easy to follow video. I'm going to check on other things you may have.
@@erniechipdouglas9779 I don't see the problem with wherever you give credit for an original, what is important here is GG Cakecrafts has found a way to make it different, and esthetically prettier. I think it is genius to play with the temperatures to achieve a different texture and look. People think pasta is italian when it really came from Asia. Who cares? They have also made it their own. No one "owns" a recipe. But credit should be given where it is due.
@@erniechipdouglas9779you're an idiot. Just because she tweaked it doesn't mean she didn't take the idea from them. It's Italian meringue buttercream and always will be no one is listening to her bleating. Never even heard of her until today.
Thanks for sharing 😊 It seeams like ital. meringue but you refrigate meringue and use cold butter. It ist interesting 😊 Can you share the taste? Ot is less sweet and „buttery“ taste likely swiss meringue buttercream? Would appreciate your response 😊
Yes, the process is similar to Italian meringue but for Korean buttercream you use all cold ingredients to get the glossiness. Yes, you are correct about the taste as it is very similar to Swiss meringue buttercream, less sweet and buttery. I personally recommend this buttercream to pipe flowers as it’s extremely stable and the flowers look glossy and beautiful.
If you want to store for next day use, you can actually leave this out in your kitchen counter if the temperature in your kitchen is less than 23C degrees. But if it’s higher than this, then I recommend refrigerating. You can refrigerate this buttercream for up to 1 month and if you want to store it for longer, then you can freeze it for up to 6 months. 😊
This buttercream is not sweet at all or not like whipped cream buttercream either. It’s a thick, glossy and very stable buttercream and can be used to make flowers for cakes or cupcakes ❤️
I don’t suggest using this buttercream to cover a cake and this buttercream is very thick and won’t spread on the cake well. You will need to add a lot of effort. I normally use this buttercream to make flowers or use for cupcakes and decorating cakes. I suggest using Italian meringue buttercream to cover a cake when using Korean buttercream to make decorations on top of the cake. 💖
I haven’t uploaded a video on piping flowers using this buttercream but you have just given me an idea. I will make a video of piping flowers using this buttercream and will upload it soon. ❤️
Yes, the process is similar to Italian meringue but for Korean buttercream you use all cold ingredients which are also set to a certain temperature to get the glossiness. Please check my Italian buttercream video and you will notice the difference. ❤️
Thanks for sharing this nicely recipe and method❤ Only one question please, does it look like a swiss meringue butter cream? Or what is the difference between Korean and Swiss meringue? I didn't notice the difference 😢😊
Thank you so much for your comment. Korean buttercream is different to Swiss and Italian method. You might think the process is the same but you will notice in Korean buttercream the temperature when making the buttercream matters. Please watch my Swiss buttercream video and Italian buttercream video and you will see the difference. 💗
Hi thanks a lot for the video. Which one do you think is more stable? Korean buttercream or italian buttercream for hot weather? Pls advise! Thanks a loy
That's about 6tbsp shy of what I use to make SMBC using 7 egg whites. Now I understand why it's not advised to use to cover a cake. Other than extracts can anything else be used to add flavor? Because of the amount of butter to the ratios of egg whites and sugar I'm wondering if this buttercream is glossy due to that factor? It's obviously the factor when it comes to stability...
You can definitely refrigerate or freeze this buttercream. When you need to use it again, bring it to room temperature and whisk it for 2-3 minutes and you will have creamy buttercream again. 🩷
You just continue beating, then it will be absorbed later on. After I tried this buttercream, I didn't like it. It's good for piping (beautiful and glossy) but not good for eating.😂
If you use an infrared device to temp the egg whites after adding cooked sugar and after being placed in the refrigerator, will it give an accurate temperature of the center of the mixture?
Yes it will, initially when I made this, I used to check using the standard kitchen thermometer as well as the infrared device to check if it gave an accurate reading. And it certainly works and does the job well. 😊
Ingredientes utilizados: *(Las medidas son en peso y volumen) Claras de Huevo - 75g Azúcar granulada - 90 g (20 g para merengue y 70 g para jarabe de azúcar) Agua - 25g Mantequilla Salada - 250g Extracto de Vainilla - 5g Colorante alimentario (opcional) - 3 a 4 gotas ❤️
Hi, I've tried this GG's method of Korean buttercream. But my cream ended up being smelling and tasting greasy. What can be the reason behind this greasiness? N.B. I used a salted butter for experiment purpose Thanks in advance!
Yes, it will be white with a slight yellowish undertone. But if you want it to be bright white, adding a few drops of white food colouring gel will work wonders.😊
@@berniscecilia1127 How long did you whisk the butter for? You should always see water from the butter. Did you add the butter at the correct temperature?
@@TwistyTaster at first i whisk for about 2 minutes, but i dont see water so i continue until 5 mins but still didnt see any water. So i stopped. My butter was at 11°C
The cold temperature of the ingredients and the method. For Italian meringue, you don’t need to worry about the temperatures. ❤️ Please watch my Italian method buttercream video and you will notice the difference. ❤️
Creo que este video es desinformación los coreanos no harian algo tan inrficiente, gasto de energia , debería quitar este video y dejar de lucrar con los errores.
Italian buttercream is not as glossy as the Korean buttercream. All ingredients should be cold and at a specific temperature when using to make this buttercream. You can compare the difference if you watch my Italian buttercream tutorial ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iuUKdNXIchs.html 😊
Italian buttercream it is. Trying to invent something new by making the mixture colder? Lol. Also how do you measure glossiness? Properly made IB is glossy, some even glossier than ur pic.
Doing a bit of research shows the difference. Korean glossy buttercream is exactly the same as Italian meringue buttercream with one small change. The butter in Korean buttercream is cold when it is beaten in. This one change completely changes the texture and look of the final buttercream.
@@susanlbkit doesn’t change anything, you just make your life harder if you add cold butter. It does seem to incorporate in the video, by the very end, but how long it took…and you can only do this with a stand mixer that has very high speeds.
Thank you. This is the question I was looking for. I am going to try making this today. I use Italian Meringue for my Key Lime Pies. This process is similar of course, but also different, and I can't wait to see the results in person! I've read so many good things about this buttercream. Thank you for all the trial and error in creating this and sharing with the baking community!
You can split the batch in any amount you like and add food colour to each batch. The amount of food colouring used totally depends on you. The texture will not change, you will just need to whip a little bit more. 💗
hi, thank you for the video. i just to clarify is that the boiled one must to put right after reaching the temperature or need to left warmer before mixing?
Thanks for sharing. The buttercream looks so stable and beautiful. But i have a question, if we store it in refrigerator, what do we need to do before we use the buttercream that we store in the refrigerator before? Do we need to whip it again or just let it melt? Also, can we add the food colouring after we finished the buttercream? Hope you will answer this and would really appreciate your answer, thank you so much ❤️
Please double this recipe if your cupcakes are bigger in size. If they are smaller ones, then this recipe will be enough. But to be on the safer side, I would double as you can always store the extra buttercream in the fridge for a rainy day. 😊
Does anyone happen to know the conversion on the temperature readings? I am in the U.S. and use farenheight readings. This video was wonderful! So easy to watch and understand. Thank you for taking the time out of your schedule to make such a well put together learning experience just for us!! Couple of things...what if I do not want my whole batch to be just one color? Can I separate and color this buttercream just like any other? Is there any point that I could switch to using the paddle attachment when making this buttercream? And, do you find that this is best for mostly piping flowers or things with detail, or would you also use this to fill and cover a cake? Thanks so much for any answers you can provide. LOVE you videos! I subscribed and plan to go check out all of your beautiful talent in other videos of yours!! :)
Thank you for your kind words 😊. Here is the Conversions to Fahrenheit: 118C to 119C = 245F to 246F 30C to 32C = 86F to 89F 10C to 15C = 50F to 59F 10C to 12C = 50F to 53F You don’t need to add any colouring when you whip if you do not want to and you can separate out once you have the whisked completely. Once you are in the final and last stage you can take out some of the buttercream to add any colouring you like and at this stage you can change to paddle attachment and whisk again after adding the colouring. Yes, this buttercream is best for flowers as it’s very thick and stable. I would not recommend this buttercream to cover a cake but I have done this before and it was glossy and beautiful… it takes time thou. Thank you for subscribing 🙏
Honestly! For better results, once you add the syrup and have the egg whites all beaten to a stiff peak, there is no need for the refrigeration part! Just change the whisk to a paddle attachment and start adding the room temperature butter slowly while beating at medium speed! The buy will come together much faster and would be very nice and creamy!
NO, THIS ABSOLUTELY DEFEATS THE ENTIRE PURPOSE FOR ALL THE STEPS IN CREATING KOREAN BUTTERCREAM. EVERYONE KEEPS WANTING TO DISCREDIT THE "KOREAN GG" FOR CLAIMING INVENTION. IF U PAY ATTENTION TO LEARN, THE FUNDEMATL TRUTH IS IN THE PROCESS OF PRECIOUS TEMPERATURES IN EACH STRICT STEP OF THE RECIPE. ITALIAN AND SWISS BUTTERCREAMS DONT ATTEMPT TO CHANGE THE MOISTURE CONTENT, THEY ARE FLUFFY AND MORE CREAMY. KOREAN IS REMOVING ALL MOISTURE BY THE COLD BUTTER INCORPORATED PROCESS. REMOVE THE WATER CONTENT AND YOU HAVE MORE TRANSPARENT AND REALISTIC PIPABLE FROSTING. TEMPERATURE IS THE BIG DIFFERENCE ❤
This is Korean Buttercream and not Italian. The method is similar but ingredients are not and for Italian buttercream you don’t whisk for too long as you want a fluffy and stable buttercream. This buttercream is thick, glossy and stable. Not soft and fluffy. I have another video for Italian Buttercream and you will see the difference if you watch that. 🤗
No…. This is not even close to Italian meringue buttercream when made properly…. Totally different effect when piping flowers are they look very realistic
It’s not necessary to make this buttercream if you are not piping flowers. This buttercream is the best to make flowers and it is the most stable and the glossiest buttercream you will come across. 💗
