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has anyone tried this recipe? the owner of that profile posted that recipe of the buttercream. and based on her photos, her buttercream looks exactly like korean buttercream which is glossy and translucent. I really want to try this but not used to making IMB. So im not confident that i can get it right. Pls do tell me if u ever tried this recipe.
Does anyone tried this recipe?
I have not. It looks like it would not be appetizing. It looks greasy to me.
I just looked at the recipe again, it uses granulated sugar instead of powdered, and uses a lot of butter, most likely why it looks so greasy.
if it taste bad then I won't try it, cake must be good to taste not just good to look at
this recipe is meant for italian meringue buttercream. it supposed to create like the korean buttercream. i have yet to try this recipe. based on my research with korean buttercream, i never read anything regarding of how it taste.
I have used a similar recipe before! In Korea (I'm Korean if that helps in any way), the tip for the glossy buttercream is the Italian meringue buttercream. Just do not whip up the buttercream too much after the butter has been added and only till it has been incorporated (There is a point where the buttercream starts to tense up and harden? before it is whipped into the fluffy buttercream. This is where you want to stop) . Also, Make sure that your meringue mixture is cooled all the way before adding the butter. If you keep these two rules, you will have the glossy buttercream. Good Luck!
Just adding a picture of my Cake! [postimage id="5865" thumb="900"]
your cake is so pretty. thank you so much for the information. im excited to try this. although, it will be my first time to use italian meringue buttercream but i think this way is so much better in piping flowers. goodluck to me! haha
I just did some research, the butter in Korean buttercream are quit difficult to find, it is white in color so the result buttercream is different from other recipes.
And I also checked why butter can be white, and some website stated that the butter from corn-fed cow are white and grass-fed cow are yellow
The following is the image of Korean white butter
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It is really so white. no wonder they can achieve so realistic colors. i also read with korean buttercream that it also need to have correct temperature?
well I check but all of the website stated the method is exactly the same as italian buttercream, just they use white butter/ fermantated butter (I don't know about this stuff)
i should really try this soon. really thank you for sharing your information. since korean buttercream method is always very secret. will keep posted with my result. although im expecting it to do many trials before getting it righy. thank you again!
I am still a very beginner, just learned how to make French buttercream, long way to go^^
Thank you for sharing, I've been crying to get the G.G cakraft recipe but its really secured. LoL I hope one day I will attend her class.
So I've started my homemade small business , and I don't think they really care of what kind of buttercream I use, but I will try to search better recipe and method to get the IMBC transculent and glossy and heat resist, with some help of u guys. Thank you and keep posting.
im also a beginner as well. making cakes for friends and family. i usually searched and follow tutorials on youtube, forums and instagram. it sure is a long way to go. haha but its fine as long as i enjoy it.
yeah gg craft recipe is so secure. she had a class in my country (philippines), her classes were so expensive. hehe but one of her students who is also a teacher here shared about that she learned in gg craft's class that u can still use swiss meringue. whats important is getting the right temperature. so i was thinking what if whipping my egg whites cold and butter cold. im gonna make cake tomorrow and will try cold method. lets see if its ok.
I tried making my SMBC, with cold egg whites and cold butter, it didnt turn out translucent or very glossy. haha but i think im gonna stick with this method coz it doesnt melt easily and very spreadable. considering that i live in philippines (tropical-very hot) , this easier to work with.
Will try Italian meringue next time.