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Recipe buttercream for the flowers
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- Опубліковано 18 сер 2024
- Ingredients
− 450g (15,87oz) unsalted butter (the whitest you can find).
− 100g (3,53oz) milk
− 100g (3,53oz) icing sugar (powdered sugar)
− 65g (2,29oz) glucose syrup
− 1 drop of vanilla or any other essence
Process:
1. Use cold butter. Take it out of the freezer beforehand and let it reach the temperature of 10 degrees C (50F). Cut it into cubes and put into the mixer bowl.
2. Add milk, icing(powdered) sugar and glucose syrup.
3. Whip at low or average speed for the first 5 minutes. The butter will break into small pieces, but the liquids won’t combine with it.
4. Speed up and wait until the liquids blend with the butter.
5. As soon as the mixture becomes homogeneous and smooth, whip for 5 more seconds and stop the mixer.
Check the buttercream.
Our buttercream shouldn’t be fluffy. It must be smooth and hold the shape well. The buttercream will look like a lump with no drops of liquid. If you noticed some drops on the cream, whip it a little bit more. Be careful not to over whip it.
Storage.
You can keep it covered with the kitchen film in the fridge for 10 days. You can keep it in the freezer up to 2 months. After defrosting, let it heat to 12-15 C (53,6 - 59F) and whip a little with a mixer until smooth and well-combined. Don’t overwhip.
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Instagram: / malinovka_online
Tutorials: malinovka-mk.on...
I do appreciate that you have made it dubbed in English besides the subtitles. Thanks a lot.
This is the only tutorial that gave me confidence of trying 💕 very open for beginners and i am so happy that it’s nit intimidating 🥰
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Thanks so much for this Malinovka! I tried it and it worked perfectly for my cake. My client was very satisfied ! I am considering learning Russian just so I can follow all your videos!
If you click the cc button at the top right of the videos you get subtitles in English. 👍
@@mercedesaschenbrenner9352 tq for the info..
Hi.. did u use 450gm of butter or 550gm of butter. Thank you
Thank you so much for your time and generosity!
very good explanations ... made for someone that never been in a kitchen ... it is perfect ...
Ur videos are really informative mam
Thank you for sharing🙏it is very helpful for beginners❤
Im a fan! Ur flowers are really beautiful!
Amazing video ❤
Do these flowers taste ok? I was just wondering, considering the butter to icing sugar ratio! That's a LOT of butter and a little bit of sweetness! The consistency of this reminds me a great deal of GG's Korean Buttercream. The minute the liquid and butter pull together, you stop mixing and that is when you use it!
It taste like unwrapping a stick of butter and taking a bite of it like a candy bar. It’s gross, just pure butter, it needs more sugar
Yes, they taste fine. She put half the weight in sugar lol. Instead of all white sugar she used half sugar and then straight glucose.
@@urmommabear5monthsago do have any idea how sweet glucose is? I'm guessing not. She put sugar AND glucose.
@@bedhead1903 duh, he’s I do know and I tried this recipe and it tasted like butter. My family hated it
Can i use corn syrup instead of glucose syrup?
Thank you 🙏
Hi i love your chanel please show us how can we colour it ? thanks
Hi, new subs here. Does this kind of buttercream can stand humidity?
А крем получается очень сладким?
Wonderful! Thank you for english translations.
Can this buttercream be used to coat cakes?
Hello! I don't use it to coat the cake
You can, I have tried although it doesn’t compare to Italian buttercream or Swiss meringue, however for pregnant clients who should not consume egg whites which are not cooked well done - I use this recipe
Probably not, it's basically all butter, you'd have a heck of a time, not to mention lack of sweetness.
Please explain ..Why is there a different kind of cream for the flowers ?? And can we use margarine instead ?? Also Is this the buttercream glaze u talked about in the other video?? I can see it was more shiny and ruffles very beautifully at the end of every petal
Thanks for your video 😊
Hello from Alabama, USA! Wonderful video! I was wondering if it would save time in whipping if the frozen butter was grated? I know it would take time to grate, but I think (?) that the payoff would be in it coming together more quickly. 🥰🥰
Could you please do a tutorial using a stand mixer? Would we start with the paddle attachment? Or the whisk attachment for the stand mixer?
Is corn syrup ok to use? Thanks for your video!
That is just what I was wondering! I was going to use Karo syrup. It is basically liquid sugar and sugar is glucose, right? I wish your question would have gotten an answer!
can i use paddle attachment in stand mixer? I recently broke my whisk attachment 😔
Cold butter is one thing that will really ruin your whisk attachment in a hurry!! Generally, a whisk is used to incorporate air into whatever you are mixing. She said that you don't want air in this buttercream.
I love your videos!!! I am
Learning a lot with youu!!!! How i would make this cream white?
the tiniest bit of purple food coloring cancels out the yellow
Cool👏👏👏
can we use margarine? our country is tropical and cream flowers melt so easily if we use just butter 🥺
Replace it with bean paste.. it turns out more beautiful
Margerine does not hold up at all like butter! It is WAY softer to begin with. It should never be used in place of butter for buttercream, at least.
@@jessiejvocal_5810 Do you make your own bean paste or do you buy it? What does it taste like? I have never used it and I can't imagine how it would work or taste! However, I have seen beautiful, delicate flowers made of bean paste!!
@@debjudisch5548 it easy to work with and turns out really beautiful flowers it doesn't stick like buttercream and you don't need to chilled before you assemble the flowers.. you need to soak the bean overnight and the next day you boil it.. and peel the skin.. after that you blend it until it's really smooth.. you can search any recipe about been paste
@@debjudisch5548 How about butter compound? I've been using it for quite some time and it holds the shape well and is very helpful when I want to make a stable smbc... real butter is very expensive also
Glucose syrup means liquid glucose
Hi.. Will this recipe work in warmer climate? Will it be stable?
Is it 450g of butter or 55gm of butter.. because subtitle says 450 but you said 550gm.please advice. Thank you
Can i use corn syrup instead 9f glocuze syrup?!
Another noice background
Can it survive 42 degrees room temp?
Hi. Can i use glycerin instead of glucose syrup? Tnx
You said 550g butter but the subtitles day 450g???
Thanku 👍 Can I use corn syrup in place of glucose syrup?
Hello! Yes, you can!
Can I use margin in place of butter
Which cream you be used to coat cake?
Was it unsalted butter
Anyone who has made this buttercream: please tell me how it tastes! Thanks :D
Can it use for filling and icing the cakes?!
Hello! I don't use it for filling and icing.
Can you use corn syrup instead of glucose
Corn syrup is a type of glucose syrup
Does it hold in very hot and very humid country? Can I substitute half of the butter with vegetable shortening to make it more stable?
I wouldn’t recommend using any icing recipe with butter if it’s gonna be warm, the flowers or designs you’re making will melt and droop due to the butter. I’d recommend using vegetable shorting completely instead of butter. It doesn’t taste as good but it makes more stable designs
@@elliedahlia3623 But I don't know if doing that would work for this buttercream, considering the end result depends on the coldness of the butter. May have to just find a recipe for a different buttercream altogether.
Where's the icing sugar? This doesn't look like icing it looks like butter.
Www
HUHHHHHHHH WTF WAS THAT
Иза вашего голоса плохо слышнопереводчитцу
носители языка пока не жаловались.