can you please send me the recipe . my email: [email protected]

can you please send me the recipe

my email: [email protected]

Hello, how about your Glossy Buttercream?

Cold and Slow is one of good ways...And Please Listen To Me...Don't care anything about Recipe...You just need to try and make a point what you see, what you need, your experience after fails...

I always do that still now, I think Glossy or not, stronger or softly Buttercream, it is depend what you need...I can make a Buttercream very strong, or very Soft, or very easy to mix color...they are all my lessons, all my knowledge from all my Fails...and I choose to mix the Buttercream is suit with me, enough Strong and enough Soft, and most important is very easy to mix color...

Wish you a merry Christmas ^^ My Yogurt Buttercream Cake

[postimage id="6133" thumb="900"]

Hi QuyenQuyen and Loyocakitchen Last night i tried the cold&slow method and i think I didn't do it right because my buttercream looked like "whipped cream"

When I added cold butter to cold meringue, i started at speed number 2 on kitchenaid mixer, and it took 65minutes for the mixture to be combined but i still saw tiny bit water in the buttercream

The way I usually do is: Add cold butter to cold meringue, mixer at speed number 6, it takes 15minutes for mixture combined and no sign of water This way, the buttercream is smooth and turns glossy after mixing by hand in colouring step

I will post the photo of my "whipped cream" looking buttercream later

here is the photo

[postimage id="6148" thumb="900"] it looked like whipped cream, didnt it ?

the buttercream I usually made looks like this

[postimage id="6149" thumb="900"]

Dear Lund-Canada: Can I know your room temp.?

Lund-Canada

yes, you are right, it looks like creamy! The other is good enough, is it stable? i mean your no.6 speed. 

@Loyocakitchen: it was about 20C degree in our house last night @QuyenQuyen: i could leave the buttercream at room temperature for whole day without melting ( its winter time here now, not sure about summer time)

ohhh I see, my Room temp always 26 - 31C degree...

I will inbox you later, can you give me your facebook?

[postimage id="6151" thumb="900"]

@Loyocakitchen: believe or not, im not a FB user

@Loyocakitchen : Hi there

Hope you have enjoyed happy holidays with family and friends

I has been waiting for your message but I have not heard from you, now I know why

somehow, my other half message above were not posted

what I wrote were : I dont have facebook account, so please message me here or to my personal email : [email protected]

thanks & regards

I made this flowers basket for christmast, certainly not as beautiful as yours

[postimage id="6176" thumb="900"]

[postimage id="6177" thumb="900"]

Pretty amazing and delicious it seems to be. I don't know whether I could make this. I haven't tried at all. It was a quite interesting and motivating idea too. Thanks for sharing all those links and pics.

@Loyocakitchen : so basically by adding cold butter into cold mergerine will makes the buttercream glossy and translucent? anychance you can share the receipe to me please? Your buttecream really looks amazing! my email is: [email protected]

@Loyocakitchen ‍ I can post the photos here

So.... the mixture looked like this

[postimage id="6180" thumb="900"]

[postimage id="6181" thumb="900"]

Did I do it right ?

@Lund-Canada ‍

I think it is still creamy.

@Lund-Canada ‍

I think it is still creamy.

@QuyenQuyen ‍ you are right, my buttercream cant be transparent, not sure why

but do you think it could be caused by cool room temperature ?

my room temperature at this time of year is always below 18C ( outside is below 0 now )

thats why my buttercream cant melt and be glossy ?

Dear Lund-Canada

I see your buttercreram Bowl and I think it is not stranparent...And it is not strong, too...As I said with you before: Can you reduce your time with Mixing Bowl?

And I think the important maybe your room temp. because my Buttercream with egg whites is not stranparent in very cool, I always open Air condition at 26-26C degree because I can not stay at very cool room haha...And the last, technical will decided your flowers stranparent or not...

Happy new year to all of you ^^

Design by me ^^

[postimage id="6205" thumb="900"]

@Loyocakitchen ‍ your doll cake looks so adorable, very well-done

First of all,the photos you saw above were my yogurt buttercream which i made by following your key word "COLD". I sent you a message to ask for your opinion few days ago

as my room temperature was under 20C, so i put the bowl above warm water and mixed with spatula to make the buttercream melt and be glossy

but after one hour standing at my room temperature, the flower or the buttercream was no longer glossy and became as firm as it was just finished in the mixing bowl

Secondly, i start to be confused by your advise " reduce the time in the mixing bowl"

because it usually takes me 15m at speed number 6 to make mixture combined without seeing any water left

so..... if i reduce the time to 10m or less, but the water is still in the bowl, shall i just dump the water out???

or ..... i reduce the time and increase the speed to number 8 or 10 to force the butter absorbing the water faster????

If you prefer a private discussion in order to secure your business, you may email me at [email protected]

thanks in advance

Happy new year to you and your loved one as well. Cheers

Hi Everyone!

I've been trying to figure this "mystery" of buttercream for sometime now, and here is what I found so far.

We all know that "Cold meringue, Cold butter" to get the shinny result. But how cold?

Just out of curiosity, I've been trying different combinations of temperature, and found out that if you want to reduce mixing time in the mixer, you can't use too cold meringue & too cold butter (too cold means, 9~10C, just out of refrigerator cold).

I CAN'T say that I found "the" temperature that works every time for every room temperature, but if you live somewhere in cold region like I do, somewhere 12C~15C works for me. This may changes as weather changes, but for now, in cold cold winter, mixing time is about 10 minutes compare to 25 to 30 minutes when I use 9~10C butter and meringue.

Just play with temperature and mixer, and find what works best for you. 

[postimage id="6209" thumb="900"]

The picture above was taken when cake was just out of refrigerator, so it doesn't look so glossy. (FYI, it does get glossy when it reaches room temperature though.:D)

here is the better version for you guys.:D 

[postimage id="6210" thumb="900"]

@all_about_cake ‍ 

Hi!

Could you share what # tips you use to make your petals so thin?
Thank you so much.

Hi,

Do you mind sharing your recipe?

Thank you so much.

Hi,

A tip I purchased in Korea has really thin nozzle. I used this one for ranunculus. 

Other than that, I used modified Wilton tips. You can make nozzles really thin using pliers. For example, I used wilton 123 for peonies (for smaller peonies, use 61), just made it thinner as my liking.  (It may take multiple trials to find thickness that you like.)

Also, I found that Ateco tips are thinner than wilton. 

Hi,

Syrup: water 50g + sugar 150g

Meringue: eggwhite 150g + sugar 30g 

butter: 450g 

Used IMBC method. :D

@all_about_cake

Your buttercream flowers look very nice. Some of them are in pure white. Did you use Korean butter? I have trouble getting white butter in Canada.

I also can't get Korean tips in Canada. I will try using pilers to make nozzles thinner. 

Thanks for your tips.

@Strawberry1234 : Hi there, I live in Canada as well, in BC

i have not seen korean butter on the market yet, maybe in Toronto would have ?? not sure !

I also cant find Korean piping tips but I found a website called "aliexpress.com", from China

It has lots of choices and free shipping to Canada or all over the world but I will take a long time to arrive

So... check it out if you are interested or let me know if you need more information that I could help :)

Good luck !

Mathieu

Hi all

has anyone tried Korean butter for buttercream ?

how does it taste ? does it taste like shortening or regular butter ?

thanks in advance :)