As mentioned in the video already Only difference is the addition of cold butter to cold meringue..which is what makes it the Korean Buttercream
@SuperAndora12 күн бұрын
Is this recipe sweet ?
@DesignerCakesStudio12 күн бұрын
Its not sickly sweet like ABC...its a sort of melt in the mouth buttery texture with a sweet after taste...
@BlissfulBeatsforyou13 күн бұрын
Is it good for hot weather
@bridgetneedu335315 күн бұрын
Is this made with fondant? So beautiful 😍
@hananassar927322 күн бұрын
هل من الممكن كتابة المقادير والشرح لكى اترجمهم علىى جوجل او لو ممكن تفعيل الترجمه للغه العربيه بليز
@CookwithApuii25 күн бұрын
Very nice 👌😘
@janetemanansala780729 күн бұрын
thanks
@DesignerCakesStudio28 күн бұрын
You're welcome!
@bobbiejohutton-campbell5668Ай бұрын
What a great teacher! Fabulous video, I just wish that you lowered the music. Missed some of what you were saying to do because of music. I'm new to this so I will be subscribing to your channel. Blessings
@DesignerCakesStudio28 күн бұрын
Sorry about that...im still learning the ropes of video editing
@BankaNguyenАй бұрын
😱OMG she piped icing on her hand 😱😱😱
@DesignerCakesStudioАй бұрын
And that's shocking because? 🤔
@BankaNguyenАй бұрын
It’s not safe at all. Egg white doesn’t cook well, you may got Salmonella 😱
@DesignerCakesStudioАй бұрын
Don't make it then 🤐
@pattymc4726Ай бұрын
Stunning cake and excellent tutorial. Thank you.
@DesignerCakesStudioАй бұрын
Thank you 😊
@itschukoytvАй бұрын
Hello! Can I ask how you make the colors darker?
@DesignerCakesStudioАй бұрын
Just add mre food color till you get the desired shade
@rehanaskitchen8387Ай бұрын
Nice
@normayolanda6345Ай бұрын
Hermosa 😊
@sweet.leelas2 ай бұрын
Hi! Any tips on how to store and revive the shiny nature of this buttercream? The Swiss meringue method makes it so much easier!
@DesignerCakesStudio2 ай бұрын
You can wrap in cling wrap and then aluminium foil to store in the fridge or freezer. Bring it back to room temp and follow the whisking method to bring it back together(water will separate when it defrosts)
@rabiakhan39472 ай бұрын
Recipe for the cake base?
@irinausova74572 ай бұрын
Спасибо большое за прекрасный рецепт и шикарные розы! Это очень красиво!❤
@everydaycookingwithnaziaka18642 ай бұрын
Very well explained ❤
@barbdesautels46432 ай бұрын
Did the video go black no picture
@DesignerCakesStudio2 ай бұрын
Sorry, there's part 2 on the channel
@vickyukraine39262 ай бұрын
this is not an Italian meringue, but a Swiss meringue. sorry
@DesignerCakesStudio2 ай бұрын
Yes..that's mentioned in the video...
@norhanrashad29652 ай бұрын
We need recipe please
@DesignerCakesStudio2 ай бұрын
Mentioned in the 1st 3 minutes 150 gram egg white 200 gram granulated sugar 450 gram unsalted butter
@yoyodeyoli66503 ай бұрын
Se puede hornear en el mismo molde que se usa para receta tradicional?
@giusyagovino62483 ай бұрын
Numero dei petali grandi?l ultima fila,nn si vede nel video grazie
@giusyagovino62483 ай бұрын
Che numero di ferretto,?
@katwatch73153 ай бұрын
WOW, so labor intensive but end result is so beautiful! Thank you for sharing 🥰
@marinadelvallecampetella5393 ай бұрын
Hola. Hermosas flores. Pregunta.: Existe alguna posibilidad de traducir el video a caatellano.? Por favor y nuevamente gracias.
@marinadelvallecampetella5393 ай бұрын
Suscripta👍😊
@marinadelvallecampetella5393 ай бұрын
Me encanta tu torta. Gracias por tu contribución, pero ví un video donde hacés la buttercream y lamentablemente no dispone de traducción. Será posible encontrar tu receta de buttercream coreana en algun video donde se oueda traducir al castellano.?😊❤
@fazafathiranshari67803 ай бұрын
maaf ..campurannya memakai minyak apa ? terimakasih
@norhanrashad29654 ай бұрын
good information thank you for sharing ❤
@glorianieves34334 ай бұрын
this make no sense why not color the chocolate gold before putting it to the cake? Na!
@DesignerCakesStudio4 ай бұрын
Try it and let me know how it works out for you
@terryroma85894 ай бұрын
Where did you buy the gold color is very nice;)))
@nikimoney70084 ай бұрын
Very helpful thank you
@DSEC-INDU4 ай бұрын
Bro my b'day is on April 11 😅😅
@rauslhatam-60094 ай бұрын
Wowwww
@sandykappus79594 ай бұрын
This is very helpful information. Thank you for explaining so well. The background music tends to drown out your instructions at times.
@DesignerCakesStudio2 ай бұрын
Sorry about that
@nidiamoreno19974 ай бұрын
If I live in hot weather, do I need to put the flowers in the freezer?
@nidiamoreno19974 ай бұрын
Can I use the merengue powder instead of egg whites ?
@DesignerCakesStudio2 ай бұрын
I havent tried that personally..
@tikiriandmanikulpange69224 ай бұрын
Too too loud music please help us
@ummayliena62135 ай бұрын
you didn't mention how long or time or temperature for Swiss meringue. Is stove or off
@DesignerCakesStudio5 ай бұрын
Until you dont feel the sugar between your fingers
@anseatery5 ай бұрын
Wow I just love your minimalist and chic designs 😍 You’ve just earned a subscriber!!
@enanavarro9445 ай бұрын
Si pudieras leer mi comentario , lo repito , lo vuelvo a repetir porque me gustaria tanto poder entenderte, busque a ver si dejastes la receta para sacar algo mas y no la dejaste, solo mirando lo que haces me ayudo en algo , pero me faltaron tus orientaciones entenderlas, de todas formas gracias muy buena tu clase la necesito mucho en español abrazos desde Florida Naples exitos
@DesignerCakesStudio5 ай бұрын
150 g egg white 200 g granulated sugar 450 g unsalted butter
@enanavarro9445 ай бұрын
@@DesignerCakesStudio Muchas gracias un abrazo en la distancia me encanta tu trabajo exitos
@sajnahashim93505 ай бұрын
Perfect ❤
@azzunachu2205 ай бұрын
❤❤
@sabithakp51545 ай бұрын
❤
@delete24135 ай бұрын
Is it butter cream or fresh cream..sori
@DesignerCakesStudio5 ай бұрын
Buttercream
@sudham47655 ай бұрын
Is bitter 450 and icing sugar 250 ratio is correct mam
@tiarasafitri55476 ай бұрын
What is the name of mat you use for curling petals?