The Perfect Korean Buttercream (Extremely Stable & Glossy) : Twisty Taster
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- Опубліковано 27 сер 2024
- In this video I will be sharing my recipe and procedure to make the perfect Korean Buttercream. This buttercream is extremely stable and is one of my most loved buttercreams when it comes to piping flowers. A few years back I came across the recipe for Korean buttercream by G.G Cakecraft (Gigi, who is the patent holder for Korean Buttercream recipe). My recipe down below has been altered and perfected to match my own preference to make a stable, glossy Korean Buttercream. Follow my steps and procedure to make the perfect Korean Buttercream every-time!
Ingredients used:
*(Measurements are in weight and volume)
Egg Whites - 75g or 2 extra large egg whites
Granulated Sugar - 90g or ½ cup (20g to be used for meringue and 70g for sugar syrup)
Water - 25g or 25ml
Salted Butter - 250g or 1 cup + 2 tbsp
Vanilla Extract - 5g or 1 tsp
Food Colouring (optional) - 3 to 4 drops
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#perfectkoreanbuttercream #koreanbuttercream #glossybuttercream
I love this method. It is really an italian meringue buttercream, with the exception of the temperatures being very important here. In IMBC, everything is a bit warmer, say room temps, but here, you need to keep the temperatures much lower. I think this is what gives it that translucent quality I have been looking for and is so prevalent in Asian buttercreams and cake decorating, simply beautiful! (please pardon my "Asian" reference is that is incorrect)
I also wondered, you use the whip attachment throughout, and I have found that, at the stage where is seems to curdle and split, I switch to my blade attachment that also has a scraper. It seems to work faster, but also smooths out those larger air bubbles.
Thank you for an amazing and easy to follow video. I'm going to check on other things you may have.
Thank you so much for your lovely comment 💗
There you go trying to attribute gg cakecrafts creation to Italians. She made allow her the accolade she never copied Italians.
@@erniechipdouglas9779 I don't see the problem with wherever you give credit for an original, what is important here is GG Cakecrafts has found a way to make it different, and esthetically prettier. I think it is genius to play with the temperatures to achieve a different texture and look. People think pasta is italian when it really came from Asia. Who cares? They have also made it their own. No one "owns" a recipe. But credit should be given where it is due.
@@erniechipdouglas9779you're an idiot. Just because she tweaked it doesn't mean she didn't take the idea from them. It's Italian meringue buttercream and always will be no one is listening to her bleating. Never even heard of her until today.
THANK YOU for the American conversion of measurements!!!!!
Your most welcome 😊
I tried this today, followed every step, I am in love with recipe. Thank you so much💕💕
Thank you… I am glad you liked it 💗
Very good presentation of this teaching video...
Thank you for teaching us how to make this butter cream, God Bless you always...
Thank you so much 💖
Woow...looking very tasty.....!
Thanks for sharing 😊 It seeams like ital. meringue but you refrigate meringue and use cold butter. It ist interesting 😊 Can you share the taste? Ot is less sweet and „buttery“ taste likely swiss meringue buttercream? Would appreciate your response 😊
Yes, the process is similar to Italian meringue but for Korean buttercream you use all cold ingredients to get the glossiness. Yes, you are correct about the taste as it is very similar to Swiss meringue buttercream, less sweet and buttery.
I personally recommend this buttercream to pipe flowers as it’s extremely stable and the flowers look glossy and beautiful.
Whats the advantage of meringue over swiss meringue?
Thankyou for making this vid! Another question, how do you store the korean buttercream for nextday use? And how long can you store them?
If you want to store for next day use, you can actually leave this out in your kitchen counter if the temperature in your kitchen is less than 23C degrees. But if it’s higher than this, then I recommend refrigerating. You can refrigerate this buttercream for up to 1 month and if you want to store it for longer, then you can freeze it for up to 6 months. 😊
@@TwistyTasterdo we need to whisk it again when we bring it our of the fridge/freezer for use?
I can't wait to try this
🩷
Is this recipe super sweet? Or does it taste kind of like whipped cream korean cake frosting?
This buttercream is not sweet at all or not like whipped cream buttercream either. It’s a thick, glossy and very stable buttercream and can be used to make flowers for cakes or cupcakes ❤️
Hello! Can the Korean Buttercream be good in tropical countries? Like it wont melt easily? Thank you in advance!!! And for this Vid! God bless!
Yes, it’s the best buttercream to use in warmer temperatures 🙌🏽 🩷
Excited to try this recipe. But am
wondering if i can add colouring after the buttercream is done?
Yes, of course. You can add colouring after the buttercream is done. Just whisk until the colouring has combined ❤️
Thank you. This is the question I was looking for. I am going to try making this today. I use Italian Meringue for my Key Lime Pies. This process is similar of course, but also different, and I can't wait to see the results in person! I've read so many good things about this buttercream. Thank you for all the trial and error in creating this and sharing with the baking community!
Can you cover the cake with this buttercream as well and does it taste buttery?
I don’t suggest using this buttercream to cover a cake and this buttercream is very thick and won’t spread on the cake well. You will need to add a lot of effort.
I normally use this buttercream to make flowers or use for cupcakes and decorating cakes. I suggest using Italian meringue buttercream to cover a cake when using Korean buttercream to make decorations on top of the cake. 💖
@@TwistyTaster that's really helpful as i wondered the same thing. Thank you!
Thanks for sharing this nicely recipe and method❤
Only one question please, does it look like a swiss meringue butter cream? Or what is the difference between Korean and Swiss meringue? I didn't notice the difference 😢😊
Thank you so much for your comment.
Korean buttercream is different to Swiss and Italian method. You might think the process is the same but you will notice in Korean buttercream the temperature when making the buttercream matters.
Please watch my Swiss buttercream video and Italian buttercream video and you will see the difference. 💗
Swiss buttercream is the only one that can guarantee no raw egg. If that matters to you then choose Swiss.
Thanks for sharing. The buttercream looks so stable and beautiful.
But i have a question, if we store it in refrigerator, what do we need to do before we use the buttercream that we store in the refrigerator before? Do we need to whip it again or just let it melt?
Also, can we add the food colouring after we finished the buttercream?
Hope you will answer this and would really appreciate your answer, thank you so much ❤️
Please leave it to thaw for an hour and then whip it again for 3 minutes and it should be back to how it was when you made it ❤️
Hiii may i know which buttercream is more stable? Korean buttercream or italian? And which one is more tasty?
I definitely go by the Korean Buttercream and they both taste very similar. Korean buttercream is the most stable buttercream I have come across 💖
Hi 👋🏼 do you have a video on piping flowers using Russian nozzles and this buttercream? 😊
I haven’t uploaded a video on piping flowers using this buttercream but you have just given me an idea. I will make a video of piping flowers using this buttercream and will upload it soon. ❤️
Hos is this different from the italian meringue buttercream? I thought the korean version would be somehow different.
Please watch both videos and you will note the difference 🩷
Temperature
Pay attention people. But yeah, GO AHEAD IGNORE THE STEPS AND DONT FOLLOW PROCESS!! GOOD 🤞 LUCK
You don't put 'cold' butter in the Italian buttercream.
Hi thanks a lot for the video. Which one do you think is more stable? Korean buttercream or italian buttercream for hot weather? Pls advise! Thanks a loy
Park
Both are very stable. For flowers you can do Korean and for covering a cake you can do Italian. ❤️
@@TwistyTaster what a wonderful suggestion. Thanks a lot 😁🥰
May i know why did you use salted butter instead the unsalted?
I used salted butter as it gives some flavour to the buttercream and also balances the sweetness of the buttercream. 🩷
Hi, is this the infrared thermometer for human or a special one for food?
Thank you in advance.
This is an infrared thermometer for food. There are many different ones on Amazon and eBay which you can buy. 💗
hi, thank you for the video. i just to clarify is that the boiled one must to put right after reaching the temperature or need to left warmer before mixing?
Apologies, your question is a bit unclear to me. Are you talking about the egg whites? 💗
If you want to make different colours, how/when would you suggest splitting the batch and adding different colours?
You can split the batch in any amount you like and add food colour to each batch. The amount of food colouring used totally depends on you.
The texture will not change, you will just need to whip a little bit more. 💗
thank you for your tutorial. if i wanted to skip the water and sugar heating process, can i just use 75g of glucose syrup?
I am sorry, no that is not possible. You have to heat sugar and water to make this buttercream 💖
Is it ok to use russian tips with this buttercream icing?
Yes definitely, I use Russian tips with this buttercream to make flowers. 😊
That's about 6tbsp shy of what I use to make SMBC using 7 egg whites. Now I understand why it's not advised to use to cover a cake. Other than extracts can anything else be used to add flavor? Because of the amount of butter to the ratios of egg whites and sugar I'm wondering if this buttercream is glossy due to that factor? It's obviously the factor when it comes to stability...
Yes, you can add any type of flavouring to this buttercream 💗
@@TwistyTaster That's great. If I were to add a puree for example how much would you advise? TIA...
Same as Italian buttercream?
Yes, the process is similar to Italian meringue but for Korean buttercream you use all cold ingredients which are also set to a certain temperature to get the glossiness.
Please check my Italian buttercream video and you will notice the difference. ❤️
Hie thank you
Can i use this frosting in areas with hot weather
Yes of course, I have used this in summer and had no problems 💖
Can I make this and keep in the fridge for later use? What would happen to the texture? Do I have to do something before I use it ?
Yes! You can keep it for many days in the fridge! It also freezes very well
You can definitely refrigerate or freeze this buttercream. When you need to use it again, bring it to room temperature and whisk it for 2-3 minutes and you will have creamy buttercream again. 🩷
Yes, it's glossy bcoz continuity of whipping, if I'm not wrong 🙂, good work. 🙏.
Thank you for your feedback 🩷
No, pay attention
When there is water in the butter, do you remove the water or continue beating?
You just continue beating, then it will be absorbed later on.
After I tried this buttercream, I didn't like it. It's good for piping (beautiful and glossy) but not good for eating.😂
Please keep beating, the water will be absorbed into the buttercream and this will help you achieve a glossy and stable buttercream 🩷
Can i use unsalted butter
Yes, of course you can. ❤️
Hi thank you for sharing.
It's okay if i use hand mixer?
Yes, it’s perfectly fine. 😊
If you use an infrared device to temp the egg whites after adding cooked sugar and after being placed in the refrigerator, will it give an accurate temperature of the center of the mixture?
Yes it will, initially when I made this, I used to check using the standard kitchen thermometer as well as the infrared device to check if it gave an accurate reading. And it certainly works and does the job well. 😊
Thank you so much for the visuals. This was really helpful. Do you think this is enough frosting to pipe flowers for 12 cupcakes.?
Please double this recipe if your cupcakes are bigger in size. If they are smaller ones, then this recipe will be enough. But to be on the safer side, I would double as you can always store the extra buttercream in the fridge for a rainy day. 😊
Is it good for hot weather Asian countries it’s not melting
Yes, it absolutely fine. I use this during very hot weather and never had issues 🩷
Hola desde chile pregunto puedes traducir al español los ingredientes por favor gracias saludos
Ingredientes utilizados:
*(Las medidas son en peso y volumen)
Claras de Huevo - 75g
Azúcar granulada - 90 g (20 g para merengue y 70 g para jarabe de azúcar)
Agua - 25g
Mantequilla Salada - 250g
Extracto de Vainilla - 5g
Colorante alimentario (opcional) - 3 a 4 gotas
❤️
Can be used for cover the cake too?
Yes, it can be. But I find it best to pipe flowers as the consistency is a bit thicker compared to other buttercreams. 🩷
Can I use vanilin instead of vanillin extract ?
Yes, you can 💗
Hai, can i use margarin instead of butter?thx
Apologies, you have to use butter. 🩷
Please don't use "margarine" it's not good for you.
Please don't use margarine it's not good for you.
Why did you create peaks and then break it down like that? Just curious about the technique, thanks.
It is the procedure for making a stable buttercream 😊
Does anyone happen to know the conversion on the temperature readings? I am in the U.S. and use farenheight readings. This video was wonderful! So easy to watch and understand. Thank you for taking the time out of your schedule to make such a well put together learning experience just for us!! Couple of things...what if I do not want my whole batch to be just one color? Can I separate and color this buttercream just like any other? Is there any point that I could switch to using the paddle attachment when making this buttercream? And, do you find that this is best for mostly piping flowers or things with detail, or would you also use this to fill and cover a cake? Thanks so much for any answers you can provide. LOVE you videos! I subscribed and plan to go check out all of your beautiful talent in other videos of yours!! :)
Thank you for your kind words 😊.
Here is the Conversions to Fahrenheit:
118C to 119C = 245F to 246F
30C to 32C = 86F to 89F
10C to 15C = 50F to 59F
10C to 12C = 50F to 53F
You don’t need to add any colouring when you whip if you do not want to and you can separate out once you have the whisked completely. Once you are in the final and last stage you can take out some of the buttercream to add any colouring you like and at this stage you can change to paddle attachment and whisk again after adding the colouring.
Yes, this buttercream is best for flowers as it’s very thick and stable. I would not recommend this buttercream to cover a cake but I have done this before and it was glossy and beautiful… it takes time thou.
Thank you for subscribing 🙏
Use Google 🙄
@@lala_land86That's too hard for some.
Double it, then add 30
Thanks for sharing this!! ^ ^ I'd like to know how long it keeps stable outside of the fridge? ^ ^
It will stay stable for a very long time outside around 6-8 hour’s maximum
Honestly! For better results, once you add the syrup and have the egg whites all beaten to a stiff peak, there is no need for the refrigeration part! Just change the whisk to a paddle attachment and start adding the room temperature butter slowly while beating at medium speed! The buy will come together much faster and would be very nice and creamy!
Thank you for your feedback.
NO, THIS ABSOLUTELY DEFEATS THE ENTIRE PURPOSE FOR ALL THE STEPS IN CREATING KOREAN BUTTERCREAM. EVERYONE KEEPS WANTING TO DISCREDIT THE "KOREAN GG" FOR CLAIMING INVENTION. IF U PAY ATTENTION TO LEARN, THE FUNDEMATL TRUTH IS IN THE PROCESS OF PRECIOUS TEMPERATURES IN EACH STRICT STEP OF THE RECIPE. ITALIAN AND SWISS BUTTERCREAMS DONT ATTEMPT TO CHANGE THE MOISTURE CONTENT, THEY ARE FLUFFY AND MORE CREAMY. KOREAN IS REMOVING ALL MOISTURE BY THE COLD BUTTER INCORPORATED PROCESS. REMOVE THE WATER CONTENT AND YOU HAVE MORE TRANSPARENT AND REALISTIC PIPABLE FROSTING. TEMPERATURE IS THE BIG DIFFERENCE ❤
The butter is supposed to be 'cold' for Korean buttercream.
This is Swiss meringue buttercream by another name lol home bakers be aware of your States rules in selling egg based buttercreams 😊
This is not Swiss meringue buttercream. Please watch both videos and you will see the difference in the process.
@@TwistyTaster oh I see this one is a little like Italian meringue in the process thx for clarifying :)
Yeah I don't know about Koreans taking the credit for this one, this is basically the ITALIAN BUTTER CREAM recipe...
Italian buttercream is not as glossy as the Korean buttercream. All ingredients should be cold and at a specific temperature when using to make this buttercream.
You can compare the difference if you watch my Italian buttercream tutorial ua-cam.com/video/iuUKdNXIchs/v-deo.html 😊
It sure is (Italian meringue that is). Except over beaten and over-processed!
Italian buttercream it is. Trying to invent something new by making the mixture colder? Lol. Also how do you measure glossiness? Properly made IB is glossy, some even glossier than ur pic.
Doing a bit of research shows the difference.
Korean glossy buttercream is exactly the same as Italian meringue buttercream with one small change. The butter in Korean buttercream is cold when it is beaten in. This one change completely changes the texture and look of the final buttercream.
@@susanlbkit doesn’t change anything, you just make your life harder if you add cold butter. It does seem to incorporate in the video, by the very end, but how long it took…and you can only do this with a stand mixer that has very high speeds.
Hi, I've tried this GG's method of Korean buttercream.
But my cream ended up being smelling and tasting greasy.
What can be the reason behind this greasiness?
N.B. I used a salted butter for experiment purpose
Thanks in advance!
I am sorry about that. Did you follow my method and procedure exactly? 🩷
Hi! I would like to know if i dont add any coloring to the buttercream, what color will it be? Will it be white?
Yes, it will be white with a slight yellowish undertone. But if you want it to be bright white, adding a few drops of white food colouring gel will work wonders.😊
Hey i made these but my buttercream doesn't have the stage where there is water in it. Is it normal?
@@berniscecilia1127 How long did you whisk the butter for? You should always see water from the butter. Did you add the butter at the correct temperature?
@@TwistyTaster at first i whisk for about 2 minutes, but i dont see water so i continue until 5 mins but still didnt see any water. So i stopped. My butter was at 11°C
@@berniscecilia1127 Is it glossy?
What makes this Korean and not Italian buttercream. 🤔
The cold temperature of the ingredients and the method. For Italian meringue, you don’t need to worry about the temperatures. ❤️
Please watch my Italian method buttercream video and you will notice the difference. ❤️
@@TwistyTaster indeed nice
Aint nobody's pan looks like that after heating sugar lol
Leave the pan to soak in hot water and you will have a clean pan 💗
A awful lot of work for such a tiny amount of frosting. I don’t think that would frost much, unfortunately
You can always double or triple the recipe. 😊
The print is too small
Thank you for your feedback 💗
'Cmon really? Who wears gloves when making buttercream.
Sorry, but it doesn't look wright.
Can I please ask, what doesn’t look right? Did you try it and didn’t work for you? ❤️
This is not buttercream it’s meringue smh
This is buttercream and you can pipe this on your cakes or cupcakes. 💗
A very complicated version of Italian buttercream... Seems unnecessary
It’s not necessary to make this buttercream if you are not piping flowers. This buttercream is the best to make flowers and it is the most stable and the glossiest buttercream you will come across. 💗
this is italian buttercream , pls...not korean!!!¨¨¨¨¨¨¨¨
This is Korean Buttercream and not Italian. The method is similar but ingredients are not and for Italian buttercream you don’t whisk for too long as you want a fluffy and stable buttercream. This buttercream is thick, glossy and stable. Not soft and fluffy. I have another video for Italian Buttercream and you will see the difference if you watch that. 🤗
I'm going to start saying kimchi and bulgogi and bimibap aren't Korean but Italian foods and see how well that goes over lol
Ignorant comment
No…. This is not even close to Italian meringue buttercream when made properly…. Totally different effect when piping flowers are they look very realistic
Why dont you find what's korean buttercream before you're commenting..?