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
@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?
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
@CuriousandCuriouser how is your recipe testing going? Do you mind to post an update?
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!
@mysweetlounge Yes the trials are still going, I have just been busy :)
@mysweetlounge New pictures tomorrow possibly! We shall see with the lazer beam that is the sun creating its nightmarish heat outside.
I am glad to hear that, I will also do some testing tomorrow, will see how it turns out. :)
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?
Absolutely no chance that this is true. Zero.
TIL that in 2016, you can still get people to publish their personal email address on the Internet. Droves of them. Amazing.
Hello @curiousandcuriouser, don't mind if you can email me a copy of the recipe you've received? Thank u so much!