Soooo, I was in the midst of trial 4 and of course I ran out of the one ingredient I need for translucence *insert sigh*. Instead of scrapping the day I tested out its pipablility (definitely feel like that should be a word...) Don't judge me on my piping It has been a long time and I need loads of practice.[postimage id="4068" thumb="900"]
I went and found a little low lighting daylight to try and show you all the translucence that is happening here :)
[postimage id="4074" thumb="900"]
I use SMBC. Here's how to make it:
[postimage id="4078" thumb="900"]
How to make these buttercream peonies and poppies and create a flower wreath cake:
Hi,Everyone,please stop updating ur mail address for the recipe. i will try to put tutorial on youtube. I sent out quite a lot of emails. im not sured they all got it or not. My recipe is not the patened one. so ifsomeone of you find it's not what you want, i onky can say sorry. afterall, i shared this for free. I just got my stock of Seoul butter. here's the photo to show you the difference between normal butter and the transparent butter. The Seoul butter itself is translucent. you cannot 100% achieve the translucent look without this kind of butter nd a "thinest" piping tip. Again, please dont update mail address anymore.and im sorry if this is not the recipe u look for.[postimage id="4079" thumb="900"]
I tried making the bean recipe with cannellinis - While the paste took the color well, piped nicely and was moldable I just could not get past the smell and taste. Yuck. I am Asian and we have many sweet bean desserts so I know beans can taste really good, but this was just no. Maybe I just need a different bean?
https://www.seoulmilk.co.kr/enterprise/product/product_view.sm?subname=07&gubun=02&nmNo=44&page=1[postimage id="4157" thumb="900"]
The brand is called Seoul Milk. It's unsalted butter with no other ingredients/ additives.
Like someone mentioned before, if you go to a natural food store like Whole Foods Market, you can get butter that is light in color like this one because there's no color added. The difference, however, may be in the milk fat content. Europe and Asia have a higher fat content than the US. And according to this Korean baking school website (which even sells this butter) Seoul Milk Butter has more than 84% fat. There's a comparison chart of different Korean butters on this page:
http://www.bakingschool.co.kr/shop/goods/goods_view/goods_no/436086
i just googled butter fat content and I came across this chart. It shows that Straus Family Creamery is the only butter that matches the level of fat in the Seoul Butter. It also has much less moisture than the other brands which might help the buttercream hold up better?
http://m.sfgate.com/recipes/article/When-Put-to-the-Test-Here-s-How-Butter-Brands-3236719.php
[postimage id="4158" thumb="900"]
I was wondering if you wouldn't mind sharing what ingredient makes it look translucent?
Thank you very much
Thanks so much!
@JYMum
I was wondering if you could also send me a copy of your recipe so I can try it out? I realize it will be different with Korean butter, but would like to try it out anyways. [email protected] -- thank you.
Hi @CuriousandCuriouser !
Are you able to send me @JYMum recipe? Or anybody who received her mail can send it to me?
Thanks!
[postimage id="4385" thumb="900"]
This is a recipe I found on instagram...havent tried it yet but her flowers have that translucent quality...she does say under her post that you need to use the whitest butter you can find. I have heard that you can find untinted butter in healthfood stores.
Here is a picture of her flowers for recipe above[postimage id="4386" thumb="900"]
Here is another photo of the flowers for above recipe[postimage id="4387" thumb="900"]
Hello @JYMum can you please share the Korean buttercream recipe with me? This is my email [email protected]
thanks
It is not easy to make it at all, even you know the recipe, it is true Italian method, but with some key different details.
Anyone has the Korean buttercream recipe?
If so, can u email it up me at:
many many thanks
jean
If anyone's interested in the paid recipe to get the glossy/transclucent effect on buttercream, check this link...
https://www.etsy.com/listing/467217783/yc-buttercream-recipe?ref=shop_home_feat_1
[postimage id="5042" thumb="900"]
New Recipe:
Seethrough "Buttercream Frosting" Glossy Translucent Frosting Handmade, White Icing Frosted Icing Smooth Thin Transparent
$6.20/lbusd you can get custom colors and flavors for no extra cost, shipping is free!
https://www.etsy.com/listing/463553496/seethrough-buttercream-frosting-glossy?ref=shop_home_active_1
A key tip: Cold, keep all ingridients cold during your process.
Hi @JYMum any chance you can share your Korean buttercream to me at [email protected] please? I really appreciate your help!!!!
It's actually quite simply.
i use a can of "white beans" (white kidney beans) (can get from supermarkets).
1) boil in water for 20-30mins
2) let cool. Remove the "e" (outer skin"
3) shift through a strainer
4) add at least half the amount of sugar
5) boil again adding water if it is too dry
6) finally add colour & the smooth consistent to pipe the flower
But just a reminder that the flavour of white bean is not as good as buttercream we normally use.
It's actually quite simply.
i use a can of "white beans" (white kidney beans) (can get from supermarkets).
1) boil in water for 20-30mins
2) let cool. Remove the "e" (outer skin"
3) shift through a strainer
4) add at least half the amount of sugar
5) boil again adding water if it is too dry
6) finally add colour & the smooth consistent to pipe the flower
But just a reminder that the flavour of white bean is not as good as buttercream we normally use.
@JYMum could i have the recipe please for your buttercream
would you mind to share your Korea buttercream recipe with me too, please? my email is [email protected]
thanks you~
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