베이킹 시작해서 취미로도 몇년하고 창업반에서도 배우고 가게운영도 해봤는데 유튜브 조꽁드님께 제일 많이 배우고 꿀팁 얻어가는것 같아요 직장인으로 일하다 하루종일 서서 일하는 고된일이 쉽지 않아 다시 홈베이킹으로 돌아갑니다만 앞으로도 더 열심히 배우고 재밌게 베이킹생활 할게요 항상 고맙습니다
I realize that the way you bake/cook for your tutorials is probably staged for filming, but I have to tell you...watching you work is SO calming and enjoyable! If I wasn't so interested in what you are doing, I would sit back and take a little nap. You do a great job...
Italian buttercream is my favourite since it is light, airy, no eggy taste in it, pale, robust and suitable for all kind of stuffing, decoration and coating also can be used for cupcake frosting.
Have you tried Swiss buttercream? If so would you say the taste is similar? I’ve been wanting to try Italian buttercream as apparently it doesn’t taste as buttery, which I hate, and also the texture is meant to be better.
But base on my experience. Italian is more easier and become my expertise. But compare to swiss, swiss is more easier to make and more whiter than the italian. But still I prefer italian even the color is kinda light yelowish, I got used to it😁😅
this is just the kind of video i was looking for! one that shows all kinds of buttercream so I can see which works best for me. Thank You! Love your Channel
Wow! I can’t thank you enough for this video! I have been searching all over UA-cam for a video that shows how to make French, Italian and Swiss buttercream in the same video with no success! Until now, with your video! Except you went one step further and included German buttercream too!! That’s one I didn’t know about! But then again, I have seen something similar for frosting Red Velvet cakes, called Ermine frosting, also called Flour buttercream. So I wonder if they got the idea from the German buttercream? Lol! Anyway, thanks again!!
I wish I could live in Korea, just for taking classes from you. You're the best. Thank you for every video you've made. I try to watch at least two-three videos every day. I've already learnt a lot, more than what I've learnt in school. Thank you so much!
Thank you so much for this video! As a baker myself, I have been struggling to find the perfect frosting to use as my frosting base. I love how simple you made it look! I would like to try the German Buttercream, seeing as I've made pastry creams for a long time now. I want to use more than just the simple vanilla or chocolate Buttercream frostings. It's time for a change. Thank you so much!
Unboxing butter awesome. Presentation and preparation are wonderful. The recipe looks so delicious. Yummy definitely going to try this wonderful recipes stay safe stay blessed Thanks for sharing
What pretty cakes! Thanks for sharing the clip, I was just looking for frosting recipes and chance upon yours, I dont need to look any further. Great job!
Hello I am from Russia. I love to watch your cooking. Your videos are very interesting and informative. Especially the background music, I love it. ❣❣❣❣❣ Thank you very much for the video 😇
우와.....조꽁드님 최고예요ㅠㅠ👍 솔직히 버터크림은 만들기 조금 무서워서 항상 미루고있었는데..실패하면 그 많은 버터를 다 날려버릴것만같은 두려움때문에요😂😂 조꽁드님 이 영상보고 꼭 만들어보겠다고 결심했습니다! 네가지 모두 다 맛있고 풍미가 넘치겠지만..혹시 굳이 하나를 꼽으시자면 가~~장 느끼함이 덜한 크림은 뭘까요 조꽁드님?ㅠㅠ
모두다 느끼함이 별로 없어요. 하지만 그중 제가 다루기에 가장 좋고 맛이 좋은 크림은 스위스 머랭 버터크림이에요. 머랭이 들어가서 촉촉하고 또 크림이 퓨어해요. 여기에 약간의 바닐라액이나 리큐르를 넣는다면 뉘끼함은 전혀 못느끼실 거에요. 프렌치 버터 크림의 경우 노른자 때문에 아주 풍미가 아주 좋은 장점이 있어요. 독일식 버터크림의 경우 파티시에 크림이 절반 가량 들어가므로 또한 느끼한 점이 없어요. 완전 맛있어요. 이탈리안도 스위스 버터처럼 가볍고 부드럽고 깔끔한게 장점이에요. 아이싱용으로 사용하시려면 스위스머랭 버터크림이나 이탈리안버터크림을 추천드리고요. 디저트에 필링용으로 하시려면 프렌치나 독일식을 추천드립니다. ^^ 마지막으로 어떤 버터크림이던 마지막에 충분히 휘핑하시면 부피가 커져서 가볍고 느끼하지 않게 되요. ^^
I love the music choices and the sudden start of it at 2:39. Very creative. This is the third video of yours I've watched and even though my oven has been broken for two years now, I'm still subscribing. Love your professionalism, silliness, and, as already mentioned, music choices and timing.
Less sugary and sweet but WAY more work, time, and patience!! But I know I could take a spoon and sit down with any one of those four bowls and have a great time!
I actually had to hunt this video down! I had seen it when she first uploaded & then UA-cam took all my Korean baking subs off my sub list. I don't understand why, but I'm so happy I found it! The German Buttercream is the one I am making! 🇩🇪 🧁🌺
@@RealNikkiMarie So glad you found it! Yes, sometimes UA-cam glitches or goes through updates, etc. Wow I am certain your German Buttercream turned out delightful!! Have a safe wonderful weekend, going to check now if you upload videos! :D
Thank you 4 teaching all the best butter creams to all of the world in these corona pandemic! Your baking is amazing, keep it up! 💖 from Johanna, Sweden.
Merci beaucoup chef pour tes recettes et tes explications... Tu m as appris énormément de choses et grâce à toi, mes gâteaux ne seront plus les mêmes, merci grand chef 😘🙏
@@Kat-nc7jo yeah, I wish they would deaden the sounds of water being added, whisking egg yolks, cutting butter.....lol...so annoying! Like hearing someone eat!
Hi! Thank you for this video! May I know which buttercream is best for macarons? And how to store my macarons after it is pipe with buttercream? Fridge? For how many days?
I just made the german buttercream and its just heavenly amazing! It's extremely soft and delicate, when you taste it, it spreads in your mouth like a cloud because of its airyness. I won't buy chantilly for icing my cakes anymore. This will do a great job!! Ps.: I didn't had the vanilla beans, but I used vanilla extract and it was still as good! Also I didn't used that many butter because I don't like the buttery texture. I used 250g.
Grazieeeeeee!!!!!!!! Счастья Вам ,успехов!!!!!!!! Спасибо Вам !!!!!!!!! Вашы рецепты Фантастические!!!! Супер!!!!!!!! Мне очень нравится Ваш канал !!!! Спасибо Вам огромное и желаю Вам счастья , здоровья ,успехов !!!!!!!! Спасибо!!!!!!!!💯👍👍👍👍👍👍👍👍👍💯🙏🙏🙏🙏🙏🙏🙏🙏🙏💯❤❤❤
Hola 👋 un cordial saludo desde Guatemala, me encanta ver tus vídeos 😻😻😻 tus pasteles se ven tan esponjosos y se ve que son super ricos 🤤🤤😋😋 y no digamos tus decoraciones 👌👏👏gracias por compartir tu sabiduría Dios te bendiga 💯 solo tengo una duda 🤔 la crema de mantequilla con merengue suizo se podría usar para cubrir pastel con fondant ? Gracias
OH .... So Incomparable. 😁 well..... I'd rather tell you according to the purpose of use. Because these creams are all very tasty. French: Rich and deep. Goes well with chocolate dessert, macarons and puffs oh! Yes with the fruit dessert. German: Similar to French buttercream but lighter. It contains pastry cream so you can imagine the taste. It is like light and clean pastry cream. Italian: Fluffy and light and pure. I Found that It is because of the egg white meringue. Moist and less sweet. It is good for cake icing and buttercream decorations. Swiss: I feel that It is lighter than Italian. Not that sweet, light, fluffy, and pure. I love to make buttercream decorations like flowers with this buttercream. But the Italian and swiss has no deep and rich taste.
I think American buttercream is more resistant to heat, but it's very sweet. In Swiss buttercream, the taste of butter is predominant, but it becomes much tastier with the addition of chocolate or coffee.
조꽁드Joconde's Baking do any of these need to be kept refrigerated? I know the IMBC and SMBC do not need to be and they hold well under fondant. But I know that pastry cream for the most part is perishable so I’m wondering if the German BC at least will need to be refrigerated? Thanks for your help.
One of the best bakers on UA-cam, so enjoy watching your videos. I have a question: Can I add caramel or raspberry filling in an Italian butter cream? Thanks for your effort 😍🇸🇦🇰🇷
@Lamia ab, I'm not sure if you're asking if you can add them 'to' the frosting, of if you can use them as a filling between the cake layers with this frosting. If you want to use them as a filling between the cake layers, yes, you can! Just be sure to first pipe a dam of frosting around the outside of the cake layers first so that the filling won't seep through the frosted cake. And if you were asking if you can mix them in the frosting, you can do that, too. Just be sure they aren't thin or rrunny, because that would cause your frosting to be too thin and not hold its shape if it is.
@@joycegallowayparker9652 You give really good and complete, easy-to-understand advice! Do you make cake professionally, and do you have a Utube channel? You should!
@@debjudisch5548 Thank you so much! I used to do cakes from my home (called a 'cottage baker'), but I'm not able to do it so much now because of back problems. And, while I don't have a UA-cam channel, I do try to answer questions for others when I see those that haven't been answered. I realize that those who do post videos can't possibly get to every question, especially those who post a video every week. So when I see one I can answer, I do. If you would like a lot of cake tips, there is a long, long list of them I posted on a video of Nerissa Nikole's video on box cake hacks. That 'comment' I posted now has over 4.1 thousand likes (blew my mind!), as well as questions, which I always answer. So you may find some things in that post of mine that can help you. And if you read it and have any questions about any of what I posted, feel free to ask me and I'll answer as soon as I see it.
Nobody noticed how whiter her butter?🤔 I never get that pale colour butter. Always yellow. Hard use with pastel colours. Thanks for the great tutorial. 😍😍
What is your favourite one???? If i want to make acupcakes which one is the best????if i dont have kitchenit machine can i do the swiss cream by hand mixer???? Love your work God bless your hands
What type of butter do you use, because it looks alot whiter than the butter we usually have? Also, I managed to make the Italian one with just a hand held rotary whisk aha, Thank you!!
Yes. I will tell you. The butter brand is 'Seoul Milk Butter' from Korea. It is real avarage butter. It contains 80% milk fat. I don't know why this butter is near to white. Just I've heard that because it is not the grass fed butter. and I found that more yellow butter is healthier butter.
@@Jocondesbaking hi. I dont believe that the more yellow butter is healthier. It was in the past, but now color is added to give it that healthy yellow color. Because butter has the monopoly on the yellow color around here, margarine cannot be yellow but in terms of health both are the same and margarine is always lighter.
Thank you so much for this recipe and tutorial .. I use the french buttercream recipe for mud dark chocolate cake filling . I didn't expect that the french buttercream could hold that much weight !!!!! I'm in love with your channel now 😻
This video really really helpful, thank you so much for making this. I tried the Swiss butter cream, but it started to soft and didn’t firm enough to make a flower shape from my piping tip, I did it in room temperature, as the weather here (Cambodia) is hot, so this maybe the reason ! Do you have any tips to stabilize/thicken the cream ?
Estou maravilhado! Melhor canal de patisserie que existe! Tudo está impecável, qualidade técnica altíssima e, além disso, o zelo de colocar na descrição explicações há mais! Simplesmente incrível!^^
Hi! Your videos are a treat to watch. But please include English subtitles too, it’ll make easier for us to follow the instructions along with just the recipe..:)
Hi! I think you can do it while you watch the video. If you pause the video, you’ll see some small “buttons” right above the paused line in the video, on the left. And if you put the cursor over the middle one. You’ll see that it says Captions, and when you click on that, you can pick English. And you’ll see the subtitles in English. Hope that helps!
Qué deliciosas se ven y sumamente fáciles dé hacer. Infinitas gracias por compartir éstas deliciosas cremas y por la excelente explicación y traducción, las voy a hacer, seguramente les dará otro fino toque dé sabor a los postres qué hago. Saludos cordiales desde México 🇲🇽...
French buttercream - 00:03
German Buttercream - 3:08
Italian Buttercream - 8:29
Swiss Buttercream - 10:26
thank u so much!
At which step they add the sugar syrup in Italian buttercream??
Best buttercream video demonstration on UA-cam. I can't stop watching.
I could watch people make buttercream/decorate cakes for HOURS. Great video, thanks!
베이킹 시작해서 취미로도 몇년하고 창업반에서도 배우고 가게운영도 해봤는데 유튜브 조꽁드님께 제일 많이 배우고 꿀팁 얻어가는것 같아요
직장인으로 일하다 하루종일 서서 일하는 고된일이 쉽지 않아 다시 홈베이킹으로 돌아갑니다만 앞으로도 더 열심히 배우고 재밌게 베이킹생활 할게요 항상 고맙습니다
Excellent compilation of butter creams. This is the one what I searching for long. Thank u Joconde. Keep going
I realize that the way you bake/cook for your tutorials is probably staged for filming, but I have to tell you...watching you work is SO calming and enjoyable! If I wasn't so interested in what you are doing, I would sit back and take a little nap. You do a great job...
Italian buttercream is my favourite since it is light, airy, no eggy taste in it, pale, robust and suitable for all kind of stuffing, decoration and coating also can be used for cupcake frosting.
Have you tried Swiss buttercream? If so would you say the taste is similar? I’ve been wanting to try Italian buttercream as apparently it doesn’t taste as buttery, which I hate, and also the texture is meant to be better.
@@LB-pm6sj Swiss one is more buttery in my opinion
@@lebkha ahhh okay I’ll definitely try making Italian then thank you!
But base on my experience. Italian is more easier and become my expertise. But compare to swiss, swiss is more easier to make and more whiter than the italian. But still I prefer italian even the color is kinda light yelowish, I got used to it😁😅
Swiss meringue buttercream is definitely the best for me!
this is just the kind of video i was looking for! one that shows all kinds of buttercream so I can see which works best for me. Thank You! Love your Channel
The following
👍
Too
Vă mulțumesc pentru rețete 👍👍👍👍😘😘😘😘l Cu unt puțin sărat merge ?
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Wow! I can’t thank you enough for this video! I have been searching all over UA-cam for a video that shows how to make French, Italian and Swiss buttercream in the same video with no success! Until now, with your video! Except you went one step further and included German buttercream too!! That’s one I didn’t know about! But then again, I have seen something similar for frosting Red Velvet cakes, called Ermine frosting, also called Flour buttercream. So I wonder if they got the idea from the German buttercream? Lol! Anyway, thanks again!!
I intersted for german buttercream, but want to develop to make blueberry flavour.. Do you have any idea?
Whitch creme you use for decoration cap cake flower ?
I wish I could live in Korea, just for taking classes from you. You're the best. Thank you for every video you've made. I try to watch at least two-three videos every day. I've already learnt a lot, more than what I've learnt in school. Thank you so much!
Thank you so much for this video! As a baker myself, I have been struggling to find the perfect frosting to use as my frosting base. I love how simple you made it look! I would like to try the German Buttercream, seeing as I've made pastry creams for a long time now. I want to use more than just the simple vanilla or chocolate Buttercream frostings. It's time for a change.
Thank you so much!
Unboxing butter awesome.
Presentation and preparation are wonderful. The recipe looks so delicious. Yummy definitely going to try this wonderful recipes stay safe stay blessed
Thanks for sharing
What pretty cakes! Thanks for sharing the clip, I was just looking for frosting recipes and chance upon yours, I dont need to look any further. Great job!
저먼 버터크림 3:10
우유 280g 바닐라빈1개 노른자 3개 60g쯤? 설탕130g
박력분(cake flour)25g or 옥수수전분(corn starch)
무염 버터 380g
슈가파우더10g 바닐라 익스트랙 4g 추가 가능
Bravo heureusement q c sous titre en français. Bravo j’adore votre façon de faire précis et minutieux. Je vs remercie.
Merci beaucoup. et je suis heureux d'apprendre que vous l'aimez.😁❤️
One of the best if not the best compilation on buttercream. God bless you for doing this on UA-cam ❤️❤️❤️
Hello I am from Russia. I love to watch your cooking. Your videos are very interesting and informative. Especially the background music, I love it. ❣❣❣❣❣ Thank you very much for the video 😇
What a beautiful and majestic way of teaching Chef ⭐️⭐️⭐️⭐️⭐️ thank you ever so much💕
Amo tu forma de hornear y decorar tus pasteles gracias por poner las letras de la traducción al español
شكرا جزيلا لك على الكريمات الحلوانية الاربعة تعلمت منك الكثير بارك الله لك في صحتك و عمرك .انا ممتنة لك كثيرا تحياتي الخالصة.
اول كريمه كم كان مقدار الزبده ماعرفت ممكن احد يوصل المعلومه مشكورين
Thank you very much for making this video, I'm learning a lot here when I'm about to try baking cakes
БРАВО ! Это как раз то , что я ищу . В моей семье никто не любит белковый крем , ваш рецепт просто идеальный ! Спасибо !
Why does this video have any dislikes?! Thats mean.. It's so helpful. I love it! Thank you!
Jealousy..🤔 probably
I think this video is so much better then many other baking videos. Almost all other baking videos have enoying music playing in the background.
우와.....조꽁드님 최고예요ㅠㅠ👍
솔직히 버터크림은 만들기 조금 무서워서 항상 미루고있었는데..실패하면 그 많은 버터를 다 날려버릴것만같은 두려움때문에요😂😂
조꽁드님 이 영상보고 꼭 만들어보겠다고 결심했습니다!
네가지 모두 다 맛있고 풍미가 넘치겠지만..혹시 굳이 하나를 꼽으시자면 가~~장 느끼함이 덜한 크림은 뭘까요 조꽁드님?ㅠㅠ
모두다 느끼함이 별로 없어요. 하지만 그중 제가 다루기에 가장 좋고 맛이 좋은 크림은 스위스 머랭 버터크림이에요. 머랭이 들어가서 촉촉하고 또 크림이 퓨어해요.
여기에 약간의 바닐라액이나 리큐르를 넣는다면 뉘끼함은 전혀 못느끼실 거에요.
프렌치 버터 크림의 경우 노른자 때문에 아주 풍미가 아주 좋은 장점이 있어요.
독일식 버터크림의 경우 파티시에 크림이 절반 가량 들어가므로 또한 느끼한 점이 없어요. 완전 맛있어요.
이탈리안도 스위스 버터처럼 가볍고 부드럽고 깔끔한게 장점이에요.
아이싱용으로 사용하시려면 스위스머랭 버터크림이나 이탈리안버터크림을 추천드리고요.
디저트에 필링용으로 하시려면 프렌치나 독일식을 추천드립니다. ^^
마지막으로 어떤 버터크림이던 마지막에 충분히 휘핑하시면 부피가 커져서 가볍고 느끼하지 않게 되요. ^^
@@Jocondesbaking 우와....자세한 설명과함께 종류에 따른 최적의 용도까지 상세하게 설명해주셔서 정말 감사드려요!🤩👍
적어놓고 실전에 나서봐야겠어요!✏📝🤓
조꽁드님을 통해 정말 많은것을 배우고있습니다!
늘 감사합니다~!!😊❤
All my respect for this video! Great technique and passion... congrats from Italy! 🇮🇹❤🇰🇷
Thank you so much for the video! Now I know how to use the egg yolks left from making Italian buttercream😄
I love the music choices and the sudden start of it at 2:39. Very creative. This is the third video of yours I've watched and even though my oven has been broken for two years now, I'm still subscribing. Love your professionalism, silliness, and, as already mentioned, music choices and timing.
This is awesome! That German buttercream looks so good but like way too much effort for me😂😭
Whats that amazing cake,amazing decoration thanks for sharing your video .🌹
thank you...love from Germany I love recreating your recipes💕🌼
So beautifully presented I can't wait to try ❤❤❤
Just saved this video in my favorites- the best is the Italian and Swiss, how nice! Thank you!
10:26 스위스 머랭 버터크림
달걀 흰자 180g 설탕 260g
무염버터 420g 바닐라 익스트랙 5g
Спасибо большое за перевод/хоть можно понять,что Вы делаете и как👌👍👍👍.
Bonjour, un grand merci pour toutes vos astuces et votre partage. Bonne continuation👍😉❤️🌸
This looks more promising than the classic butter cream with just sugar and butter. It always turns out too sugary for my taste.
Less sugary and sweet but WAY more work, time, and patience!! But I know I could take a spoon and sit down with any one of those four bowls and have a great time!
🌸🍰Wow fantastic buttercream recipes!! Such a detailed and wonderful presentation too!! Happy Sweet November everyone!!🍰🌸
I actually had to hunt this video down! I had seen it when she first uploaded & then UA-cam took all my Korean baking subs off my sub list. I don't understand why, but I'm so happy I found it! The German Buttercream is the one I am making! 🇩🇪 🧁🌺
@@RealNikkiMarie So glad you found it! Yes, sometimes UA-cam glitches or goes through updates, etc. Wow I am certain your German Buttercream turned out delightful!! Have a safe wonderful weekend, going to check now if you upload videos! :D
Thank you 4 teaching all the best butter creams to all of the world in these corona pandemic! Your baking is amazing, keep it up! 💖 from Johanna, Sweden.
Merci beaucoup chef pour tes recettes et tes explications...
Tu m as appris énormément de choses et grâce à toi, mes gâteaux ne seront plus les mêmes, merci grand chef 😘🙏
버터크림 종류가 다양해보여서 무슨 차이가 있을까 궁금했는데 이런 친절한 영상 정말 감사해요💕
Finally an Italian meringue buttercream recipe without cream of tartar.
고맙습니다 선생님, 많이 배우고잇습니다. 여쭤볼 게 하나 있는데요 혹시 레몬 즙 넣어 상큼한 막낼수 잇나요? 아님 레몬이 재료들이 분리될 수도 잇으신지요. 꼭 답변을 부탁합니다.
넣으실 수 있어요! 중간에 레몬즙 넣고 계속 휘핑하시면 돼요☺️ 대신 답변 죄송합니다😅
Falling love with this video...need more authentic recipe from you..take lots of love from bangladesh ❤
i know i will never use this information yet i watched the whole video and even liked it
프렌치 버터크림 0:28
무염 버터 180g 물 30g 설탕 75g 노른자 3개 60g쯤?
주로 마카롱, 슈, 밀푀유, 오페라 케이크등에 이용
That is the quietest mixer I’ve ever heard.
I was lowkey waiting for the mixer to hurt my eardrums lol
A B even when I put the mixer to low it still goes VRRRRROOOOOROROROROROROEMSMSNXUCNEKEKDJ
Cooking ASMR channels usually edit these type of sounds to be quieter
@@Kat-nc7jo yeah, I wish they would deaden the sounds of water being added, whisking egg yolks, cutting butter.....lol...so annoying! Like hearing someone eat!
I wish Joconde would let us know where to order some of those nice pans or gadgets used.
I love playing happy birthday Brasília music ❤
Hi! Thank you for this video! May I know which buttercream is best for macarons? And how to store my macarons after it is pipe with buttercream? Fridge? For how many days?
All buttercream are very delicious ❤️😍😋
I just made the german buttercream and its just heavenly amazing!
It's extremely soft and delicate, when you taste it, it spreads in your mouth like a cloud because of its airyness.
I won't buy chantilly for icing my cakes anymore. This will do a great job!!
Ps.: I didn't had the vanilla beans, but I used vanilla extract and it was still as good! Also I didn't used that many butter because I don't like the buttery texture. I used 250g.
Grazieeeeeee!!!!!!!! Счастья Вам ,успехов!!!!!!!! Спасибо Вам !!!!!!!!! Вашы рецепты Фантастические!!!! Супер!!!!!!!! Мне очень нравится Ваш канал !!!! Спасибо Вам огромное и желаю Вам счастья , здоровья ,успехов !!!!!!!! Спасибо!!!!!!!!💯👍👍👍👍👍👍👍👍👍💯🙏🙏🙏🙏🙏🙏🙏🙏🙏💯❤❤❤
Exactly what i was looking for ! Thank you so much 🖤
I tried the Italien cream - it was great. Thank you for the recipe👍👍👍👍
나중에 생크림 휘핑 정도 비교 영상 만들어주실 수 있나요? 레시피들은 쭉 봐왔는데 그때마다 반정도 혹은 90프로 정도 라고 다르게 나오는데 매번 조금씩 다르니 헷갈리네요. 한번에 보여주는 영상 부탁드립니다.
Hola 👋 un cordial saludo desde Guatemala, me encanta ver tus vídeos 😻😻😻 tus pasteles se ven tan esponjosos y se ve que son super ricos 🤤🤤😋😋 y no digamos tus decoraciones 👌👏👏gracias por compartir tu sabiduría Dios te bendiga 💯 solo tengo una duda 🤔 la crema de mantequilla con merengue suizo se podría usar para cubrir pastel con fondant ? Gracias
Hello id like to know which one tastes the best among those, can u rate it? Thank u
OH .... So Incomparable. 😁 well.....
I'd rather tell you according to the purpose of use. Because these creams are all very tasty.
French: Rich and deep. Goes well with chocolate dessert, macarons and puffs oh! Yes with the fruit dessert.
German: Similar to French buttercream but lighter. It contains pastry cream so you can imagine the taste. It is like light and clean pastry cream.
Italian: Fluffy and light and pure. I Found that It is because of the egg white meringue. Moist and less sweet. It is good for cake icing and buttercream decorations.
Swiss: I feel that It is lighter than Italian. Not that sweet, light, fluffy, and pure. I love to make buttercream decorations like flowers with this buttercream.
But the Italian and swiss has no deep and rich taste.
@@Jocondesbaking wow thank u for explaning it really helps me😀💓
I think American buttercream is more resistant to heat, but it's very sweet. In Swiss buttercream, the taste of butter is predominant, but it becomes much tastier with the addition of chocolate or coffee.
조꽁드Joconde's Baking do any of these need to be kept refrigerated? I know the IMBC and SMBC do not need to be and they hold well under fondant. But I know that pastry cream for the most part is perishable so I’m wondering if the German BC at least will need to be refrigerated? Thanks for your help.
Thank you!! Biggest help I ever had in making buttercream. Stay safe and God bless !!!
This is super helpful!! Thank you for taking the time to come up with this content to share with us❤️ appreciate the hard work
Super merci ça fait longtemps que je cherche une recette pour la crème pour mes gâteaux mille merci😍
One of the best bakers on UA-cam, so enjoy watching your videos. I have a question: Can I add caramel or raspberry filling in an Italian butter cream?
Thanks for your effort 😍🇸🇦🇰🇷
@Lamia ab, I'm not sure if you're asking if you can add them 'to' the frosting, of if you can use them as a filling between the cake layers with this frosting. If you want to use them as a filling between the cake layers, yes, you can! Just be sure to first pipe a dam of frosting around the outside of the cake layers first so that the filling won't seep through the frosted cake. And if you were asking if you can mix them in the frosting, you can do that, too. Just be sure they aren't thin or rrunny, because that would cause your frosting to be too thin and not hold its shape if it is.
@@joycegallowayparker9652 You give really good and complete, easy-to-understand advice! Do you make cake professionally, and do you have a Utube channel? You should!
@@debjudisch5548 Thank you so much! I used to do cakes from my home (called a 'cottage baker'), but I'm not able to do it so much now because of back problems. And, while I don't have a UA-cam channel, I do try to answer questions for others when I see those that haven't been answered. I realize that those who do post videos can't possibly get to every question, especially those who post a video every week. So when I see one I can answer, I do. If you would like a lot of cake tips, there is a long, long list of them I posted on a video of Nerissa Nikole's video on box cake hacks. That 'comment' I posted now has over 4.1 thousand likes (blew my mind!), as well as questions, which I always answer. So you may find some things in that post of mine that can help you. And if you read it and have any questions about any of what I posted, feel free to ask me and I'll answer as soon as I see it.
Bonjour je m'attendais pas du tout à la crème allemande,c'est une découverte il me reste plus qu'à testé, merci😁
항상 친절한 영상 잘 시청하고 있어요~~^^ 번외 질문 하나드리도 될지요....유투브 찍으실때 마이크는 어떤거 쓰시는지...요? 하나 장만코져하는데..잘 몰라서요 ㅜ
Nobody noticed how whiter her butter?🤔
I never get that pale colour butter. Always yellow. Hard use with pastel colours.
Thanks for the great tutorial. 😍😍
please make more videos about these - how to make different flavor cream, etc. very helpful
It is the best collection of butter
Gracias por los subtítulos en español 💞💕
What is your favourite one????
If i want to make acupcakes which one is the best????if i dont have kitchenit machine can i do the swiss cream by hand mixer????
Love your work God bless your hands
우와 완전 보물 같은 영상이에요 감사합니다 🥰❣️❤️
Hi just watched the content. the first look really delish. Can condensed milk be replaced by the sugar syrup instead.
What type of butter do you use, because it looks alot whiter than the butter we usually have? Also, I managed to make the Italian one with just a hand held rotary whisk aha, Thank you!!
Yes. I will tell you. The butter brand is 'Seoul Milk Butter' from Korea. It is real avarage butter. It contains 80% milk fat. I don't know why this butter is near to white. Just I've heard that because it is not the grass fed butter. and I found that more yellow butter is healthier butter.
Use Kerrygold if u can find it
@@Jocondesbaking hi. I dont believe that the more yellow butter is healthier. It was in the past, but now color is added to give it that healthy yellow color. Because butter has the monopoly on the yellow color around here, margarine cannot be yellow but in terms of health both are the same and margarine is always lighter.
So happy that I watched the video over and over again.thanks
버터크림 총집합이네요!!! 완전 유용합니다!!!!!! 그리고 케이크 데코하신 것중에 크리스마스 트리 데코 너무 귀여워요ㅠㅠㅠ🎄❄️
아 감사해요. 유용하게 사용하시길 바랄게요. ^^ 😁
@@Jocondesbaking îți mulțumesc pentru
Crema de tort,și o zi buna
Beautifully presented!
ㅋㅋㅋㅋㅋㅋ오페라케이크만들때 노래나오는거 왤케 웃기짘ㅋㅋㅋㅋㅋㅋㅋㅋㅋ 🤣👍
I don’t believe I’ve ever seen such white butter before!!
Thank you for summarizing all the buttercream types.. I've been confused about them these days.. Lol
Great video thx
Thank you so much for this recipe and tutorial .. I use the french buttercream recipe for mud dark chocolate cake filling . I didn't expect that the french buttercream could hold that much weight !!!!!
I'm in love with your channel now 😻
This video really really helpful, thank you so much for making this. I tried the Swiss butter cream, but it started to soft and didn’t firm enough to make a flower shape from my piping tip, I did it in room temperature, as the weather here (Cambodia) is hot, so this maybe the reason ! Do you have any tips to stabilize/thicken the cream ?
Next time just place your bowl in fridge for 10 to 15 minutes then mix again
Add cream cheese or mascarpone
yess. its because its too hot. you should consider chill it in the fridgw first
I thought she was piping with a different recipe. I wouldn't try to pipe these! Way too soft.
Do the italian one, it's more stable to high weather temperatures.
شكرا على الترجمة. لقد استفدت كثيرا
uwaaaaa~ i’m definitely going to try the german buttercream. thank you for making this video, it helped me a lot!
If I put outside the refrigerator , will the whipped cream last? Or should I add corn syrup because in Thailand is hot as usual😊
I freaking love your channel. Underrated!
Make the Italian meringue is really delicious !! incredible, thank you very much !!!
الله يبارك ما شاء الله لماذا لا تكملون كتابة بالعربية في كامل الفيديو يوجد الكثير من العرب
멘트가 너무 재미있어요. 크림정말 잘받습니다.
Estou maravilhado! Melhor canal de patisserie que existe! Tudo está impecável, qualidade técnica altíssima e, além disso, o zelo de colocar na descrição explicações há mais! Simplesmente incrível!^^
Concordo!!!
Thanks you everything you make looks great, I follow your
Thanks so much for this video! Success and prosperity to your channel! ❤🌹
Wow it's lovely and easy. I always was unsuccessful to make buttercream but this process is soo good.
Really awesome I loved all the butter creams specifically the French one
Keep Inspiring us with your joyful sweets 😇🇦🇪
Bravo👍👍👍💞💞💞
Hi! Your videos are a treat to watch. But please include English subtitles too, it’ll make easier for us to follow the instructions along with just the recipe..:)
yes~ I found that too. So I edited. please try again.😊
Hi! I think you can do it while you watch the video. If you pause the video, you’ll see some small “buttons” right above the paused line in the video, on the left. And if you put the cursor over the middle one. You’ll see that it says Captions, and when you click on that, you can pick English. And you’ll see the subtitles in English. Hope that helps!
Hey! Thank you so much. 💐
@@rosefernandez9960 Thank u✌🏼
Love all these options which all look so delicious 😋
Qué deliciosas se ven y sumamente fáciles dé hacer. Infinitas gracias por compartir éstas deliciosas cremas y por la excelente explicación y traducción, las voy a hacer, seguramente les dará otro fino toque dé sabor a los postres qué hago. Saludos cordiales desde México 🇲🇽...
I like warching videos like these with my pals in school and out if school
Excuse me there is no caption in first recipe
@AKMAL ZAFRAN BIN ZAINAL FITRI Moe Oh I know. so I edited. please try again. 😁
@@Jocondesbaking Thanx 💐💐💐
Buttercream is delicious and can be beautiful also. Great topic!
I just now realised that person who is making all amazing cakes is a man🤭. Oh my God, he is perfect!😍
What? No, it's not a man!
물 45g
설탕 140g
흰자 130g
버터 420g
1. 물+설탕 끓이기 ->118
2. 흰자 머랭
3. 머랭 거품 내고 1 조금씩이랑 같이 돌리기(식을때까지)
4. 버터도 같이 돌리기_분리돼도 계속하기