Hello, I was busy for a long time with cakes in my Shop and studied Topping Cream ^^
I am not Shamma, I am Lê Thanh Trang , Fb: Lê Thanh Trang ( loyoca kitchen ), and I am from Vietnam.
The reason I was late in selling recipe is the : feeling with buttercream
Some body can success in 1st time but some one can not, When I sent the recipe and my method to make glossy buttercream to my best friend, She has a knowledge with Glossy and Skinny Buttercream but She needed 3 times to get Success, 1st and 2nd were her fail, I told her a lot by phone, pictures, videos, but it depend of the feeling...
It is very hard to get the best Glossy and Skinny Buttercream without watch live, " you have to look directly work " is the good way to let you know and can do it in your Kitchen.
If you can buy Recipe from Some one not me , It is Ok because I need time to find the best way to ensure your success...
Thank you so much
My TOpping cream in class
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Quote by @panseluta on 6 hours ago
To Shamna
The recipe I received from you is NOT with Yogurt is with 3 Tbsp heavy whipping cream ! The demonstration video that shows the recipe being made can be another recipe, how do I know? And you why didn't tell me to reach you if something get wrong? This is NOT mislead, sorry, this is the truth! I am not a kid who play around!
You only tell:"Once purchased, no refunds will be issued".
Okay.so i hope you will read through the last few pages and realise i never claimed to sell the yogurt buttercream.... that was @loyocakitchen...none of my posts mention anything about yogurt.. i believe @Hslim780 from the page contacted me about the yogurt buttercream and i corrected her... the etsy description has all the info about my buttercream....
Digital files are not refunded and you cannot unlearn the intellectual material contained in the files....
I have reached out to you on etsy and by private message here to help you with the recipe, but you chose to blame me for somethibg im not even responsible for?
I usually make my SMBC using very soft butter but today I tried using cold butter (as suggested in this thread). Here are the things I can confirm:
1) The resulting buttercream is indeed "waxy" and is very different from buttercream that is made from soft butter. It actually looks like pure butter! (It makes you wonder where all the eggwhites went!) It is not fluffy like normal SMBC. However, it is very good for piping flowers as it is very stiff. I did not use any parchment squares and had no difficulty transferring the flowers from nail to cake. I did not need to freeze them as I normally do with my buttercream flowers.
2) Australian butter is quite yellow so my buttercream was very yellow. (The rose in the photo below did not have any food colouring at all.) No matter how long you beat this thing, it seems it will not whiten. So the whiter your butter, the better as it will take colour better as well.
3) It is true that while the buttercream is glossy, flowers will only appear translucent if your nozzle opening is really narrow (thus creating thinner petals). I used a normal 104. My petals were quite thick - glossy but not translucent.
Having said this, I think there is no need to look for a special or "secret" recipe for buttercream. Try using whatever IMBC or SMBC recipe you have. Just use cold butter! Personally, I would use this kind of buttercream for piping flowers but I would still prefer to frost my cake with my usual SMBC as it is more spreadable and easy to smooth out.
[postimage id="5793" thumb="900"]
Hi there!
I am from Vanity Cakes based in Canada.
We make alot of buttercream flowers using american buttercream. We have tried and tested many recipes and the type of american buttercream we used on this cake was perfect for the dark colours our client had requested.
But we are still on the hunt for the perfect recipe as we want to make our flowers just as nice as the korean style!
Meringue buttercreams don't take dark colours well and melt easily in the piping bags. We will definitely be trying the cold style recipe IMBC to see how that works!
[img]Http://i64.tinypic.com/2hd4ozo.jpg[/img]
[img]http://i68.tinypic.com/2czebl3.jpg[/img]
follow us on instagram @vanitycakes.ca
Sorry can't seem to edit the post above to add the pictures properly.
Here they are:
Hi,
I am also looking for making glossy translucent buttercream flowers. I have tried using Italian method buttercream with cold butter added to the cooled down meringue.
I was so happy at first because after adding in the sugar syrup the meringue was so glossy and still stiff. However, the cold butter was so hard to whip (I used a had held electric mixer) and I set it to high speed.
After adding butter, I had cottage cheese type mixture. I then continued to whip on high speed. However, after a few minutes I realized the mixture turned into white liquid and butter separately. I was so so so sad and disappointed to see that happened. Does anyone know what went wrong? Did I blend it too long? And too strong?
Any suggestion would be appreciated. I will keep trying.
@strawberry 1234
excellent!!!! You are on the right Track!! Cold butter and cold merigue must be separated into liqid before it mixed again. There is a key point that some one already showed you few post ago that "it takes you long time, and if you do it right you will know why". Continue and control your speed!! That is important also!!
Congratulation!!
IMBC ^^
I love this tasty ^^[postimage id="5829" thumb="900"]
Hi @QuyenQuyen,
Thank you so much for your comments!
As I don't have any knowledge about butter, I didn't know the separation of cold butter and the cold meringue turning into liquid would be normal. So I just stopped and I didn't continue to whip it until it's mixed again.
I will try again and hopefully I will succeed.
@heartofmary and @strawberry1234The
It is true that the flower will make more translucent if the nozzle is very thin! In case you can not buy Koren nozzle, another tip for you is that using hammer to flat out tip 104. It works wonder!!! :)))
[postimage id="5834" thumb="900"][postimage id="5835" thumb="900"]buttercream result of recipe below
hi everyone!
i was really curious about why korean buttercream is so translucent and glossy. so i searched and i stumble about this ig account which the owner shared her/his recipe. and based on her photos, it looks really similar with korean buttercream. I want to share it with everyone and hope to have feedbak who had tried or will try! im a SMB user and when i do this recipe it will be my first time with IMB, so im not confident to get it right first time. [postimage id="5836" thumb="900"]
Hiii @JYMum may i have ur buttercream rcp ? Thankyou so much ^^ here is my email [email protected]
Quote by @JYMum on 12 Apr 2016 , 2:38am
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.
Hey everyone!
I've recently discovered the mysteriour glossy and translucent recipe! As I have experimented with it, I was wondering if anyone would be willing to buy it from me?
This isn't any lie. It is an IMBC method with key steps and procedures! Let me know!
You can buy it from me on Instagram! https://www.instagram.com/p/BKBhd55hNTS/?taken-by=otherworldlybeauty Check out some of my work, im going to be doing a ton more with the icing soon![postimage id="5851" thumb="900"]
I am also working on a VEGAN recipe!
I don't have any pictures of my flowers as I am quite terrible at piping, but this is the glossy buttercream! It's very glossy and translucent. I'm so happy I finally figured it out! Please let me know if any of you are interested in buying this. I will sell it at $25 USD
[postimage id="5853" thumb="900"]
Here are some chrysanthemums using the glossy buttercream
[postimage id="5854" thumb="900"]
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