Hello everybody!☺
I'm new to the forum but was wondering if anyone knows of a recipe for korean buttercream? I've noticed that all the korean buttercream flowers are super shiny and glossy and almost translucent, I have no idea what recipe to use to get this effect. It is so beautiful and more delicate than the ordinary American or swiss buttercreams. I can't find any recipes on the Internet anywhere
Are you talking a bout this? http://myfunfoodiary.com/2015/05/new-post-loads-of-fun-making-flower-butter-cream-at-spatula-baking-course/
The technique for the Indonesian BC is described here: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/339/ post #12
I hope that's what you are looking for! Otherwise please post/link to a picture of it to help others chime in.
Hi! It seems like we are looking for the exact same buttercream! I know it's no ordinary buttercream and they are not sharing the recipe anywhere. The only way to get the recipe is by attending their expensive classes. Some indonesian bloggers who attended one of the classes said that they are not allowed to share the recipe. Crazy right?
I'd try usigng a meringue that has powdered sugar added into it. It might not be the same thing, but it will give you the look of what I've seen on the buttercream flower cakes, and it's a little stiffer than a straight meringue, so it would probably pipe well.
I have been looking at these korean buttercream flowers this week and I found this site there are tutorials in a foreign language, use google translate, the recipe is on there also. Her work is beautiful.....
http://www.azlitamasammanis.com/2015/04/chrysanthemum-flowers.html?m=1
Buttercream
150 gm shortening
200 gm icing sugar
pineapple or strawberry flavoring is no color
Sift icing sugar
Combine all ingredients and beat with a slow speed until thick
Do not beat too long later flaccid
After that can put dyes
* This buttercream cake just for decoration is not to throw a cake or layer cake for ya .. just decorations or flowers.
Hi there! Do you mean something like these?[postimage id="2884" thumb="900"][postimage id="2885" thumb="900"][postimage id="2886" thumb="900"]
Oh ugh, so it's basically crisco and sugar? Yummy...not.
Yes, I know not tasty. I haven't tried it but she also has a SMBC recipe on her web site.
From what I've seen in Korean dramas and what I can glean off the internet is that these flowers aren't made of buttercream at all, but are instead made of something called 'angeum'. It's basically a paste made with sweet potatoes and sugar. It's usually paired up with rice cakes instead of regular cakes. Rice cakes are a traditional sweet common in a lot of countries in the Far East. The angeum can be formed into a paste and coloured much like buttercream. Check out this article:
But then there's also this lady who says that she has a patented recipe for buttercream which is glossy and translucent.
Sorry for the multiple posts!
Here is another BC recipe, it's not a Korean BC, but the pic below shows the flowers made using the recipe. Might be something you may want to play around with. I ordered my tips and I can't wait to try my hand at these flowers.
http://www.notquitenigella.com/2016/01/14/best-buttercream-recipe/
Anyone who says they have a patented recipe doesn't know how patents work. You can't patent or copyright ingredients, just the method to make something. But if the patent says "Mix for ten minutes" you can mix for eleven or nine and you haven't violated the patent. It's very tricky, but that sweet potato thing sounds unpleasant anyway. Potato starch would make the icing thicker and give it that shine, though. Yuck. I'd stick with the meringue buttercreams, or anything else.
@HenrysHungry have you see the flowers by ArtyCakes based in the UK, but quite similar to the Korean BC flowers. Its their signature flowers. Check it out........
Read more at http://www.cakecentral.com/forum/t/827999/korean-buttercream-recipe#b5jSqDkAKTc7uSy0.99
Read more at http://www.cakecentral.com/forum/t/827999/korean-buttercream-recipe#b5jSqDkAKTc7uSy0.99
https://www.pinterest.com/artycakes/arty-cakes-buttercream-floral-cakes/
@bakemeenchanted lots of interesting info, but I gotta tell you I like my sweet potatoes fries alongside a nice chicken breast and a side of green beans lol. Oh that was dinner tonight. So I'm gonna pass on that angeum.
When I make these flowers, I want them to taste as good as they look, so I guess I'll be tweaking some BC/SMBC/IMBC
@costumeczar when would you add the PS to the meringue.
Sorry if I hijacked this thread, can you tell I'm a little obsessed with these flowers......lol
Lol @costumeczar @carolinecakes ! I totally hear ya and I agree. But I had the info, thought it might be relevant, so figured I'd share. It's an ethnic dessert, which I'm sure tastes great, but just not on cake
Yeah, that's nasty...You could also use those powdered mashed potatoes in a box and pipe them using that, but no...
@carolinecakes You'd just make the meringue buttercream as usual, then add the powdered sugar to it after it was done. I've done a hybrid of American buttercream and IMBC and it works, and adding the sugar just stiffens it up and makes it a little sweeter, obviously.
That's funny....
@ costumeczar thanks, I will give it a try.
@carolinecakes keep us posted on your progress, would you? I'd love to be able to pipe a more delicate looking flower than ABC yields. Thanks!
Sure thing, I feel I am better at making gum paste flowers, piping not so much. Practice practice.......
Same here! You can't fiddle with buttercream once it's piped, gum paste is whole lot more forgiving 8\
Guess I should practice too...
Anyway, best of luck to you! 
Wondering if this is what you are looking for?
http://www2.lifeinusa.com/blog/5184/bean-paste-flowers
http://www.shinshine.com/my-blog/2014/06/sweetened-white-bean-paste.html
Ooooh yes @YvonneChanCakes ! That seems to be what I was talking about earlier. Unfortunately, OP seems to have disappeared, so we don't know if that's what they are looking for 8(
White beans also makes more sense than sweet potatoes, colour-wise.
Have you tasted it before? I've tried red bean paste before and it was nice, but I don't think it would taste good with cake. How is the white bean paste?
I haven't tasted white bean either. I've only had red bean in chinese desserts. I would imagine that they taste similar though. There seems to be a lot of sugar in it so I'm guessing it just tastes really sweet!
Lol! yeah I guess it would just taste super sweet. Thanks for the info though 8)
Just now I slowly melted my regular (all butter) buttercream and poured it on a cake. It does seem to work. So I'm hoping this will be a good way to cover those annoying pans with all the little details popped out. I started microwaving it at 8 sec intervals, stirring in between. Once it started to liquefy I then microwaved at 5 sec intervals until it was thin enough to use. If you go too long the butter separates. I could've gone thinner, but I my crumb coat wasn't super smooth, so it being thick made the top pretty smooth and I was able to manipulate it down the sides/corners with my spatula without a lot of effort. Just light pushing. It's in the fridge now, so I'll post a picture of my amateur attempt later!
Forgot to add, this is the pan I want to use it on: http://i.ebayimg.com/images/a/%28KGrHqUOKm4E2eCvWpgrBN0uWvnHLQ~~/s-l300.jpg Someone gifted it to me and I immediately thought, what a pain to ice. I'm trying to avoid having to star-tip everything.
Hi,i think i know what kind of buttercream u rlooking for. It's glossy nd shiny. It's very simple .I figured out this recipe years ago. I dont understand how could they try to earn huge amount with this staff.....the pic post below is my work.It's made from normal buttercream.If you use the Korean buttercream,it would look more transparent.[postimage id="3442" thumb="900"]
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