Korean Buttercream Recipe?

Decorating By HenrysHungry Updated 8 Jun 2018 , 4:00pm by Loyocakitchen

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jtbake Posted 30 May 2016 , 5:03am
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Hi,

can send to me also? [email protected]

thank you so much!!

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asrita Posted 30 May 2016 , 12:08pm
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hi,

please send to me too. my email [email protected]

thank you 

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Jacque866 Posted 30 May 2016 , 2:40pm
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Hi JYMum, please also send to me. Thanks a lot!! My email address is [email protected]

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smunchkinz Posted 30 May 2016 , 2:48pm
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Hi @JYMum ‍ can pls send to me too... my email is [email protected] thank you very much. 

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jyylee77 Posted 31 May 2016 , 7:49am
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Hi @JYMum ‍ 

If you don't mind, I would love to have your recipe too! My email add: [email protected]

Thanks in advanced!! blush.png

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29mimakayla Posted 31 May 2016 , 8:54am
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@JYMum ‍ i havent received your email, could you please send the copy to my email too.... [email protected] thank you... 

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Carbodiem Posted 31 May 2016 , 5:31pm
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@jymum I'm interested in your recipe as well. Please email me at [email protected] and thanks so much in advance 

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Carbodiem Posted 31 May 2016 , 5:41pm
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I also want to add, for the non-Koreans out there, that the bean paste is used on rice cake which is not really a cake at all.  It's not used in lieu of buttercream on a normal cake.  Rice cake is a misleading name for what Koreans call "dduk" because there's no good way of translating it.  Most people are probably more familiar with mochi (Japanese "rice cake" traditionally filled with black bean paste). They have mochi ice creams nowadays which is really a fusion food.  dduk is like mochi, made with sweet rice flour.  It's dense and sticky, not like a normal cake at all. Therefore white bean paste on rice cake is not weird because they typically go together in Korean desserts. FYI 

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jotjie1 Posted 31 May 2016 , 6:37pm
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Hi @JYMum, please would you also send me a copy of your bean paste buttercream recipe to [email protected] Thanks for sharing it with us!

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kristykgs Posted 1 Jun 2016 , 1:31am
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@jymum - since so many people are asking for it, would it be possible to just post it on this page? Or in the tutorials section?

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thuythanhdo Posted 1 Jun 2016 , 4:21am
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Hi @JYMum, i am waiting for your glossy korean buttercream receipe, please please send me. My email: [email protected] Many thanksssss. 

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Kammol Posted 1 Jun 2016 , 5:34am
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I have come across this video, you might want to check it out, she makes her icing slightly different and adds a substantial amount of milk to her buttercream icing.  The icing is smooth and shiny and holds its shape.

Here is the link, please let me know if you ever made this icing and how it worked out for you



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TATIEKO Posted 1 Jun 2016 , 5:43am
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Hi @JYMum ‍ , I've been looking for a  glossy  Korean buttercream recipe. Really  appreciate if you can share your recipe please? Thank you very much. My email is [email protected]

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Anya1978 Posted 1 Jun 2016 , 5:50am
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Hi @JYMum ‍ 

If you don't mind, I would love to have your recipe too! My email add: [email protected]

Thanks in advanced!!  :))

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TATIEKO Posted 1 Jun 2016 , 5:53am
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Hi @JYMum ‍ , I've been looking for a  glossy  Korean buttercream recipe. Really  appreciate if you can share your recipe please? Thank you very much. My email is [email protected]

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Klieu Posted 1 Jun 2016 , 6:13am
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@JYMum ‍ please send me your recipe to [email protected] Thank you 


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pam29922 Posted 1 Jun 2016 , 6:38am
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@JYMum may I please have the recipe, too? [email protected] Thank you!!

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VanNguyen Posted 2 Jun 2016 , 3:20am
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@jymum I'm interested in your receipe as well. Would you like to email me at [email protected] Thanks so much in advance

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mysweetlounge Posted 2 Jun 2016 , 12:29pm
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@CuriousandCuriouser how is your recipe testing going? Do you mind to post an update?

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CuriousandCuriouser Posted 2 Jun 2016 , 9:01pm
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Hello everyone,I tried Jmum's recipe today but I didn't have any white butter I did however find a site where you can import it, I will say its not a cheap butter solution, but is authentic. http://www.yoycart.com/seller/gogo%E6%B7%98%E6%97%B6%E5%B0%9A (i will be trying vegitable fat/shortening tomorrow). Still there was not the translucent effect I had  wanted, it is a nice recipe anyways and also might just be what you are searching for. Unfortunately not what I was looking for. So I shall continue on my trials as I go and update as soon as I can, I just finished drying my coconut, and am in the process of making my own cold pressed coconut oil (might just buy some for the test, I'm so impatient XD) I am only really researching right now and using the tools I learned in culinary school, I am not a professional baker, even though I do love to bake more so overall. I am always up for making new recipes, and trying new things, and getting a grip on new trends. Even thought im not sure I can jump on the fondant train, when you can frost it right yourself-- also much more tasty ;P

While making this recipe I am also looking for a vegan alternative as well :) Id love for everyone to be able to eat yours and my own awesome treats!

-Forever Curious

@mysweetlounge Yes the trials are still going, I have just been busy :)

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CuriousandCuriouser Posted 2 Jun 2016 , 9:04pm
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@mysweetlounge New pictures tomorrow possibly! We shall see with the lazer beam that is the sun creating  its nightmarish heat outside.

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mysweetlounge Posted 2 Jun 2016 , 9:25pm
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I am glad to hear that, I will also do some testing tomorrow, will see how it turns out. :)

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MBalaska Posted 2 Jun 2016 , 10:26pm
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Quote by @Didie on 6 Mar 2016 , 8:52am

I did asked the baker who "patented" her buttercream whether it is a real buttercream or just a traditional korean white bean/potato paste. And I didn't get any reply. Lol


How does a recipe get the name of 'Buttercream' when there is no butter and no cream.  Why not just call it FROSTING or ICING or FLOWER PASTE?   

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Shida09 Posted 3 Jun 2016 , 1:29am
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 @JYMum hi, i've been googling trying to get recipe similar like yours :)  would you mind sharing the recipe with me? would love to try out your recipe soon. Email: [email protected]

Thank you in advance

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woozy Posted 3 Jun 2016 , 2:33am
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"Patented".  


Absolutely no chance that this is true.  Zero.

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woozy Posted 3 Jun 2016 , 2:51am
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TIL that in 2016, you can still get people to publish their personal email address on the Internet.  Droves of them. Amazing.

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angie_yap Posted 3 Jun 2016 , 3:40am
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Hello @curiousandcuriouser, don't mind if you can email me a copy of the recipe you've received? Thank u so much! 

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Wipaweew Posted 3 Jun 2016 , 6:33am
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@JYMum  Thank you very much for your sent. I got it.

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mizanishar Posted 3 Jun 2016 , 11:19am
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Hi @JYMum 
would you mind to share your recipe with me too, please? my email is [email protected]

thanks a lot!


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Wipaweew Posted 3 Jun 2016 , 12:04pm
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