@ strawberry1234
I didn't use the Korean butter for those cakes, casue I can't get the butter where I live. In fact, it is impossible to get the butter out side of Korea. I found Kirkland butter is bit whiter than other butters in the market. If you happen to near by Costco, give it a shot. :D For white (looking) flower, I used an old bakers trick to make white icing; mix tiny tiny amount of purple food color into your buttercream.
I worked with Korean butter couple of times, when I went to Korea. It is a real butter, melt like a real one, just really white in color.
Quote by @luluwisme on 1 minute ago
Quote by @JYMum on 26 Apr 2016 , 12:13pm
Hi, everyone. I've received lots of requires about the glossy buttercream recipe. I'm working on the photos and instruction. Please give me some time for it. 'Cause I have two babies to take care of~ And I am testing it to match the hot climate here in Malaysia.
dear @JYMum your buttercream flower is gorgeous. i'm interest with your
recipe. would u mind to share it with me too? cause we live in the same
climate. my email is [email protected] thank you so much :)
Hi all
You guys can search the book " Korean Decorating Art " book by Angle Ho and Kim Yoon Hee on Ebay or Amazon or other sources. You will have a Korean buttercream recipe on this book and learn the techniques how to pipping the gorgeous flowers in buttercream and bean paste as well.
This is the book
[postimage id="6234" thumb="900"]
Cheers
Thanks @cakeeatlove ! I ordered the book from eBay and it is on the way now! I am really excited to go through the recipes and techniques. I've actually been following kimncake and yunaflowercake on instagram for a while but I hadn't been aware that they had a book!
Hi,
I found this blog looking for a recipe for 'Korean Buttercream', which as you know now is not a buttercream AT ALL.
Here is a youtube video on how to make the paste and then a video of piping flowers with it. I'll stick with SMB, lol!
Hmm, most of my post is missing, but please disregard as I just noticed I was only reading the first page of posts.
In Korea they use bean paste for flower decoration on rice cake. However on regular cake, they use buttercream. Of course, you can choose to use bean paste to pipe the flowers on regular cake too, some even prefer bean paste over buttercream because of its stability (doesn't melt in your hand).
wn Recipe ^^[postimage id="6275" thumb="900"]
My new own Recipe, very very easy, but glossy, skinny, very very transparent, and strong ^^
Hi.. @JYMum ,, lucky me if you want to send me the recipe,please kindly send to my email [email protected] , i would really appreciate your buttercream recipe when you have time..thank you so much before @JYMum
Hi,, @Wipaweew ,, could you share @JYmum recipe to me [email protected] ..
Thank you before..
hi @JYMum i'd really appreciate if you could share with me your shiny buttercream recipe please. my email is [email protected] please.
Hi @ivymrspark i'd really appreciate if you could please share with us your buttercream recipe? my email is [email protected].
Hi @sirse, other than adding in more sugar, I have no idea. All my pictures I shared on the post used the original amount of sugar, it gets glossier as it sits in room temperature.
Quote by @sirse on 8 hours ago
Hi Syana99,
I'll try it out soon:)
In regards to adding more sugar to make the flowers more glossy, is there other way?
Thank you
Good evening @JYMum !!!
I wonder if you could email me your buttercream recipe at [email protected] ? In case you can I understand.... !!!
Thank you for your attention :-) !!!
Dear @Loyocakitchen good evening !!!
I would love to try and make your buttercream recipe with yogurt ! Can you please mail me to [email protected] the procedure I have to follow so I can have it ???
Thank you in advance !!
Hi, I already tried the recipe from Little Flowers Company with cold butter and IMBC method. Its my first time so the flower is not look good enough. I need more practice. Here is the picture. The buttercream is 2 hour in room temperature. Its not look translucent, but it does look more glossy in room temperature. I like the recipe and
definitely want to try it again soon.
This is the cake I used Elle & Vire butter, Product of France, the key work is Cold ^^ Korean Butter is so expensive with me, last time I used Arla Butter, President Butter, but I love Elle & Vire most^^
This is the cake I used Elle & Vire butter, Product of France, the key work is Cold ^^ Korean Butter is so expensive with me, last time I used Arla Butter, President Butter, but I love Elle & Vire most^^[postimage id="6380" thumb="900"]
@Loyocakitchen Your cake looks amazing! Can you share your recipe? Pls.
Hello everyone
I bought the Korean Decorating Art book with the glossy Buttercream recipe from this girl. It was $68 USD
Hi, appreciate that you could share me the recipe as well. This is my email address : [email protected]
Hello @loyocakitchen can share with me your recipe?
Quote by @Loyocakitchen on 5 Feb 2017 , 2:46pm
This is the cake I used Elle & Vire butter, Product of France, the key work is Cold ^^ Korean Butter is so expensive with me, last time I used Arla Butter, President Butter, but I love Elle & Vire most^^
I did check website with that expensive courses and I had to laugh from deep of my heart:) Its nothing, then swiss ( or italian) meringue buttercream, used by european and american ( australian as well) women maybe 200 years, if not more. Genuine swiss recipe for "miracle" shiny buttercream is from meringue, sugar sirup in right temperature, very very cold butter and all this mixed in a precise order and at precisely defined temperatures. From thit korean woman it is unbelievable insolence, cheeky try have it patented, because it is very old recipe, in Europe and US widely used. So nothing new, like she is pretending, to be something inovative. I would be not surprise, if patent office would refuse such patent, because its pure nonsence. Document which she have on website is nothing, then filled application seeking for patent. Its doesnt mean, that it is patented. And if in korean patent office will such fools and will patent it, so I wish be little fly in any court hall when she will sue thousands women in Europe which have recipe from grandmothers, aunts or mothers :))) Good luck for her then..... She will pay a lot of money, because she will lose everything.
Thank you so much for syana sharing of the korean buttercream recipe. I made it and no longer need for expensive class. Although I'm still pursuing a whiter base, it's good enough for now. She's one of a handful who provided me genuine help in creating these pretty flowers and probably the only one in the forum.
If you're very interested in free Korean buttercream flowers her recipe is your best bet.
Good luck guys
it is Italian Meringue Buttercream in the way to make it GLossy, Skinny and Translucent ^^
[postimage id="6514" thumb="900"]
Dear @Loyocakitchen good night!!!
Can you share with with me your yogurt buttercream
and Italian meringue buttercream? Please.
My email is , [email protected]
Thank you very much.
Deuzeny
Hi Loyoktichen.
Can you here with me yogurt buttercream and
Italian meringue buttercream( glossy ,shiny and
translucent)? Your cake look beautiful.
Thank you very much.
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