Wow! You have shared some amazing information on your channel. I am so glad to have found it. I followed your tips for the transitional coloured flowers. I am completely astounded by how easy it was and how absolutely beautiful they look. A million thanks
Thank you for such a thorough explanation of the process. I may now get up the courage to try this new buttercream. I usually only make American buttercream
Watching you work is very therapeutic.. I love watching your videos and grateful even that I came across your channel.. You gained a new subscriber!☺️ Thank you so much!!❤️❤️❤️
Loved seeing by just adding uncolored buttercream to the bag of pink gave you a different tone of the same color scheme. They will go so well on a cake. Thank you for sharing and keep on caking 💜
I love this. Can you share all of the tools you used when making the roses as well as the little rose twirling hand stand and the rose scissor that you used to move the roses and how do you store them and how to put them on cake? How can I put the roses on a cake without them falling off?
I have taken Swiss meringue to another level by adding cooked cream from milk, sugar and corn starch. It tastes much much better, and its stable for piping. It is best the other day.
@@saimaparveen1429 I am sorry, yt has only now showed me your comment. Here is the recipe : -(Anita's Swiss White chocolate meringue cream) 1.part 15 gr of powdered sugar 5 egg whites Pinch of salt Procedure : Egg whites -add a pinch of salt and make into a snow by mixing it, until you get stiff peaks, add sifted powdered sugar very slowly divided into at least 5 parts(mix it on in between on high level) and then cook it on bain-marie until it almost doubles the size and is silky consistency (all the sugar is completely melted). Put the bowl of snow aside to cool, not in refrigerator (except if your kitchen is hot then in refrigerator ONLY after 20 minutes because it would implode and melt if the difference in temperature is too great). 2nd part 200 gr of corn starch 150 gr of softened butter 100 gr of white chocolate (can be switched for 30gr of cocoa butter!) 2 tbls vanilla extract 17 dkg powdered sugar 30gr of powdered gelatine 7 dcl of whole milk Procedure: Stir the gelatine in 2 dcl of milk -in 5 dcl you sift through powdered sugar and corn starch, put on a bain-marie and stir the WHOLE time to avoid lumps. When it comes to boil add the swollen gelatine and add butter and white chocolate (or cocoa butter). When all blends in nicely, put the bain - Marie at side and put your mixture on middle heat directly on the stove. And now you have to stir even more vigorously. It will eventually thicken(after 3-4 minutes, so you practically cannot stir it anymore. Then it is over. You can cool it fastest by putting the bowl with the mixture into another bowl with cold water and stir it occasionally. (you have to put a cellu-wrap to avoid getting a crust on the cream.) When it has cooled down completely! Combine the 2 mixtures. You then have to put it refrigerator for at least 1,5 hours. Then you can decorate. And remember this cream is really at it's finest the next day(aka 12 hours in refrigerator). I have done tulips and roses with it. If it comes out too thick you can add spoon by spoon milk and mix it in to get the consistency that you want. If you decorate the cake the next day do not add anything to it, only mix the cream with the mixer and try piping it. Only after this softening, if the cream is still too thick, you can carefully add milk by spoon. I wish this recipe will bring you blessing.❤️
They are so pretty how can i make the color vibrant every-time I made that the color are always pale even do i put a lot of food color I used the gel base one thanks for help
Russian or Ukrainian women seem to have a superpower when it comes to any kind of flowers or floral motif...from tole painting, and embroidery to bead weaving as well as sugar paste/fondant and buttercream flowers. These meringue buttercream flowers are stunning! I find your tutorials so helpful!
How wonderful is the beauty of nature, and how wonderful that Malinovka can make a fake buttercream rose come to life. A true artist indeed! This cream seems to work very well.
Hello my dear .. nice to see ur videos in englisch.. please my dear we want the recipe of cashewbuttercream or the beansflowercream.. for the piping small flowers. Thank u so much.. hello from germany
Hermoso trabajo en buttercream .. me encantaría que pudiesen grabar para un nuevo tutorial como este video maravilloso, en la traducción al español.. muchísimas gracias y muchas felicitaciones por tu magnífico talento!! Un abrazo cordial desde Lima - Perú.
Good morning my Lady. You're the Best Teacher Ever. You know your story. Be Blessed in Jesus Christ name. ALL the Greetings from South Africa 🤗💯💖👋💕💋
The roses look so realistic !! Amazing !
Wow! You have shared some amazing information on your channel. I am so glad to have found it. I followed your tips for the transitional coloured flowers. I am completely astounded by how easy it was and how absolutely beautiful they look. A million thanks
Thank you for such a thorough explanation of the process. I may now get up the courage to try this new buttercream. I usually only make American buttercream
Thanks alot love the way you explain each step along with extra tips
Thank you for teaching us about your beautiful work ❤❤❤❤❤❤❤❤
Your tutorials are amazing! I'm so happy that I found your videos / channel.
Thanks so much for sharing!
I am so glad I found you, you are very talented, thank you!
Watching you work is very therapeutic.. I love watching your videos and grateful even that I came across your channel.. You gained a new subscriber!☺️ Thank you so much!!❤️❤️❤️
These are beautiful love the scrapper tip .so much better to just add to bag .your a genius
Loved seeing by just adding uncolored buttercream to the bag of pink gave you a different tone of the same color scheme. They will go so well on a cake. Thank you for sharing and keep on caking 💜
I love this. Can you share all of the tools you used when making the roses as well as the little rose twirling hand stand and the rose scissor that you used to move the roses and how do you store them and how to put them on cake? How can I put the roses on a cake without them falling off?
Thank you for teaching us about your beautiful work!!
New subscribers here!this video is amazing thank u for the english version 💖💗💕
Thank you so much for English translations
I have taken Swiss meringue to another level by adding cooked cream from milk, sugar and corn starch. It tastes much much better, and its stable for piping.
It is best the other day.
A B.will u plz share your whole recipe? M struggling with swiss meringue butter cream
@@saimaparveen1429 I am sorry, yt has only now showed me your comment.
Here is the recipe :
-(Anita's Swiss White chocolate meringue cream)
1.part
15 gr of powdered sugar
5 egg whites
Pinch of salt
Procedure :
Egg whites -add a pinch of salt and make into a snow by mixing it, until you get stiff peaks, add sifted powdered sugar very slowly
divided into at least 5 parts(mix it on in between on high level) and then cook it on bain-marie until it almost doubles the size and is silky consistency (all the sugar is completely melted).
Put the bowl of snow aside to cool, not in refrigerator (except if your kitchen is hot then in refrigerator ONLY after 20 minutes because it would implode and melt if the difference in temperature is too great).
2nd part
200
gr of corn starch
150 gr of softened butter
100 gr of white chocolate
(can be switched for 30gr of cocoa butter!)
2 tbls vanilla extract
17 dkg powdered sugar
30gr of powdered gelatine
7 dcl of whole milk
Procedure:
Stir the gelatine in 2 dcl of milk
-in 5 dcl you sift through powdered sugar and corn starch, put on a bain-marie and stir the WHOLE time to avoid lumps.
When it comes to boil add the swollen gelatine and add butter and white chocolate (or cocoa butter).
When all blends in nicely, put the bain - Marie at side and put your mixture on middle heat directly on the stove. And now you have to stir even more vigorously.
It will eventually thicken(after 3-4 minutes, so you practically cannot stir it anymore. Then it is over. You can cool it fastest by putting the bowl with the mixture into another bowl with cold water and stir it occasionally. (you have to put a cellu-wrap to avoid getting a crust on the cream.)
When it has cooled down completely! Combine the 2 mixtures.
You then have to put it refrigerator for at least 1,5 hours. Then you can decorate.
And remember this cream is really at it's finest the next day(aka 12 hours in refrigerator). I have done tulips and roses with it.
If it comes out too thick you can add spoon by spoon milk and mix it in to get the consistency that you want.
If you decorate the cake the next day do not add anything to it, only mix the cream with the mixer and try piping it. Only after this softening, if the cream is still too thick, you can carefully add milk by spoon.
I wish this recipe will bring you blessing.❤️
How long dose flower last 🤔 beautiful i love it
I'm going to follow this recipe! Thanks a lot!
Delightful. Good job!
V. Palmer
Can we use margarine instead of butter?
Thank you so much for all the effort and the information you gave us
Parabéns pelo belíssimo trabalho ❤️
Sou do País Brasil e gostaria de saber qual a maneira de adquirir os Color Cakes ? Amei as cores
Divinas tus flores🌹♥️😍💯
Me encantaría x favor q tambien se tradujera tus tutoriales en español🤗🌹♥️
Thanks for the turorial and sharing your recipe 🤗
Thank you for the beautiful tutorial. Which buttercream is your favorite for piping flowers?
I love you so much and l like all your works of course big like for you.😍💋❤
Beautiful sharing 👍👍
Nice work! How I can store these flowers for two weeks? Thanks!
Wooo increíble Gracias por compartir 🥰🥰🥰
Hi, I appreciate the translations! 🥰🥰🥰. Which is your most used cream? Which one do you prefer? 😘😘😘
Thank you!
Thankyou so much 💕❤️
They are so pretty how can i make the color vibrant every-time I made that the color are always pale even do i put a lot of food color I used the gel base one thanks for help
Russian or Ukrainian women seem to have a superpower when it comes to any kind of flowers or floral motif...from tole painting, and embroidery to bead weaving as well as sugar paste/fondant and buttercream flowers. These meringue buttercream flowers are stunning! I find your tutorials so helpful!
Omg thank you for sharing ❤
Hermoso trabajo muchas felicidades 😍
❤ Beautiful
Fantastic and amazing❤️, can butter cream be stored in the freezer, or without butter?
How wonderful is the beauty of nature, and how wonderful that Malinovka can make a fake buttercream rose come to life. A true artist indeed! This cream seems to work very well.
Well explained. thank you so much ❤️
Thanks!! Good good teaching!
Great!!!! Thanks so much!!!!🤗🤗🤗🤗🤗🌸🌸🌸🌸🌸
Hello my dear .. nice to see ur videos in englisch.. please my dear we want the recipe of cashewbuttercream or the beansflowercream.. for the piping small flowers. Thank u so much.. hello from germany
Thank you so much for this amazing recipe and flowering art!
Hermosas beautiful 🤩
Amazing
Beautiful
Hello! How is the taste please ?
I made Korean butter cream before and I feel that they are super sweet or very buttery ?
Thank you so much❤️❤️🥰🥰
amazing, beautiful
Do you have a tutorial for making roses??
How beautiful!!!!!!
Amazing skills. Well done. I'm going to try this. Thank you so much
Super ❤❤❤❤❤❤❤
Wich Cream should I take for *GRAS* or Monsterhairs❓
Can you show how to make eggless version of meringue for flowers?
Look into using aquafaba from chickpeas! :) Gretchen has a good vegan recipe.
Will you be doing cupcake boutique? Would love to see one
Can u replace the unsalted butter with shortening? Whats the different for the result? Thank you
Can we frizz it ?
And does it suitable for hot countries
Beautiful ❤️
In what moment do you add the citric acid for? Thanks in advance.
thank you❤
Hi is this stable enough on a hot weather?
Can you use powdered egg whites
Thank you ❤️🇧🇷
Thank you❤❤❤❤❤❤❤❤❤❤❤
Nechápu, že máte tak málo "líbí se". Vaše rady jsou k nezaplacení
Can u use the margarine instead of butter?
❤
👍🏻❤️
❤❤❤
😍
❤🙏
جيد جدا
🤗🌹🌹🌹👍👍👍
This is the recipe created by GG I think, she even patented it
It's a similar cream with less butter
Yes’ the gg is sooo sweet or even buttery !
Thank you so much! I’ll try this today
I am sheeba from India my mother tongue is Malayalam
Hermoso trabajo en buttercream .. me encantaría que pudiesen grabar para un nuevo tutorial como este video maravilloso, en la traducción al español.. muchísimas gracias y muchas felicitaciones por tu magnífico talento!! Un abrazo cordial desde Lima - Perú.
Can't stand the ungodly long commercials. Good bye!
Homo-genius 😂
Only i hear 2 voices????? .. 🙄 its confusing.... And hard to concentrate on one voice..
She is very nice to make this video in inglés ah?