Hi, i'm also looking for glossy korean buttercream and I think @ivymrspark buttercream is just what i've been looking for.
Could you tell us how to make it? I would really like to try it. Thanks
Hello ladies,
I recently met a professional cake decorator who took classes in Korea for floral piping. While she didn't give me the recipe (bummer) she did say that they use WHITE butter, which is only available in Korea. They don't export it, which makes it quite impossible to find overseas. The lack of the yellowish color is because of what they feed the cow (corn-fed I think) which results in that beautiful white color.
So unless we have that butter, it might prove to be quite a challenge to achieve that translucent look :) Shortening makes the icing also quite slippery, while it might work for piping, I've heard that the flowers have a tendency to slip out of position.
Anyway, hope this helps :)
You can get butter without the food coloring in it, that's basically why it's yellow. Or make your own if yo're ambitious, but put some heavy whipping cream in the mixer on high and walk away for ten minutes and you'll have butter.
Hi i ve been looking for the so called glossy buttercream and the glossiest one for me so far has been a simple buttercream made of butter, icing sugar, vanilla and a few tbsp of whipping cream....
I tried the white bean paste todag and surprisingly i like the workability better and taste is quite likeable too (like sweet potatoes but sweeter like jam.)... no greasy mess, takes wilton gel colors beautifully, no problems with any melting in the piping bag.... not affected by heat.... crusts slightly on being exposed outside...
I will post pictures of both my tries..
Here is the recipe of Korean woman on YouTube:
That makes me want to try it, but it seems like way too much work when you can just make regular icing and pipe that.
I thought that too, I wonder if it dries hard though because it's made out of beans?
I think I have a topic for my next youtube video ;) Experiment number 1857
Hi,Im ivymrspark. This is my new ID. Sorry for the late reply. I just came back home from holiday. Yes,I can share the my recipe. I had never learned from any korean teachers. this is my own method. So be sure it's really the one you r looking for. I'm planning on taking some photos toexplain how to make the glossy buttercream. You can leave your email. I will send you once it's ready.
I would love to know the recipe you use JYMum.... my email id is [email protected] :) thank you!
Hi @JYMum, that would be great.. My email is [email protected]. Looking forward to your email.. Thanks
Hello @JYMum, I would love the recipe as well. Ive been following this post to see if it would help me to make the Translucent Frosting from Korea, I think yours would help me come soo close. Once I completely figure it out I plan to share it with everyone, instead of being like " Oh pay me for this.." I personally think that's selfish, sure it was your idea, but instead of being a pioneer for all those who will use it, you just shut down everyone else on a creative level for cash. Which i find silly.
My email is [email protected]
Thanks ahead for being awesome.
Hi Guys,
New to cakecentral. Have any of you tried making the bean paste flowers? If so, how did they come out?
Any buttercream ideas for making these flowers in warm climates. swiss and italian meringue buttercreams don't always work super well in the Caribbean(where I am- 32 degreesC all day)
I typically use ABC but I like the translucent look of the korean style buttercream flowers.
Hi! My email is [email protected] I would love the recipe as well!!!
Hey! I would love the recipe as well! I've been trying diferentes ones and can't get the right translucent look.
Thanks, my email is [email protected]
I made some to test it out, here's the video. It pipes like mashed potato paste and firms up pretty quickly so that you can touch it and it doesn't lose its shape. It's weird and I wouldn't use it on a cake unless there was a compelling reason, but it works and it doesn't taste like much.
Hi @JYMum, I really want to know your recipe so please share if you can :) I really appreciate it :) My email is [email protected]
Thank you very much!!
Hi, I would love the recipe of the buttercream as well. Thanks!
[email protected] is my email address. Looking forward! Thank u
Hi @costumeczar I'm trying this out today. They actually use it primarily on rice cakes, not really on chiffons or sweet cakes. So rice cake + bean paste doesn't come out too weird...I think. hehe. I'm Asian (not Korean though) and I'm used to eating different kinds of rice cakes, however bean paste is totally a Korean thing, and I personally haven't tried eating that type of rice cake with the bean paste flowers.
Thanks for the video, it's quite helpful! Hopefully mine will turn out great like yours!
Hi @costumeczar I'm trying this out today. They actually use it primarily on rice cakes, not really on chiffons or sweet cakes. So rice cake + bean paste doesn't come out too weird...I think. hehe. I'm Asian (not Korean though) and I'm used to eating different kinds of rice cakes, however bean paste is totally a Korean thing, and I personally haven't tried eating that type of rice cake with the bean paste flowers.
Thanks for the video, it's quite helpful! Hopefully mine will turn out great like yours!
Hi @JYMum I would really appreciate it if you could share your buttercream recipe with me too. My email is tanyasemenets@ hotmail.com... Thank you.
Quote by @JYMum on 11 Apr 2016 , 7:38pm
Hi,Im ivymrspark. This is my new ID. Sorry for the late reply. I just came back home from holiday. Yes,I can share the my recipe. I had never learned from any korean teachers. this is my own method. So be sure it's really the one you r looking for. I'm planning on taking some photos toexplain how to make the glossy buttercream. You can leave your email. I will send you once it's ready.
I would love to have a copy too if you don;t mind. [email protected]
Hi @JYMum
would you mind to share your recipe with me too, please? my email is [email protected]
thanks a lot!
Hi JYMum me too... I'd like to have a copy too... All this time i've been trying to make glossy buttercream and so far the closest one i got to my buttercream goal is the one using shortening,icing sugar,and corn syrup,vanilla essence....
If there is another option beside using shortening i would really like to try... My whole butter buttercream always have matte finish to it...
I use the one with shortening for this cake...[postimage id="3698" thumb="900"]
@JYMum hi, can u email me your buttercream recipe at [email protected]? Thanks!
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