Korean Buttercream based on GG method - Kem bơ Hàn Quốc

The method to make this buttercream was originated and invented by GG-CaKraft.
Several years ago, the trend of the Korean buttercream flower cakes was developed in my country (Vietnam). Beside the Korean bean paste, we were familiar with the new type of buttercream that we called it as “Korean buttercream” which is more shiny and stiff enough to make the thinner and more natural flower petals. We called it as the Korean buttercream just because it came from Korea but we did not know who invented it because it was popular and we thought that was a new type of buttercream besides the Swiss buttercream, Italian buttercream, French buttercream… There were many people who have shared their recipes and the method to make the Korean buttercream on the internet (through their blog, KZbin, website...) with different versions (with the milk, the whipping cream, the egg white and sugar syrup - like the Italian buttercream method, or even with the corn syrup…). I have tried to make many of them based on their shared recipes. However, I prefer the taste of the buttercream made from the egg white and the sugar syrup because it seems less fatty and less creamy than the others. And based on that, I have adapted the ingredient quantity and other notes about the process that I have learned through my practice to make the “Korean buttercream video” and share it through my KZbin channel on 19th November 2018.
On 24th March 2019, thanks to the video shared by GG-CaKraft - who is one of my favorite artist that I have followed among other Korean buttercream flower artists, I have known that the origin of the buttercream that we often call it as the “Korean buttercream” in my country was originated by the G.G. Glossy Buttercream - which was invented by GG-CaKraft. Thanks to her shared video, I have known the story behind the buttercream and understand how hard it was for her to invent this buttercream. As she said, even there were different versions of the glossy buttercream, but she is the first one who broke the rule and create the new type of buttercream based on the “cold temperature”. For sure, I will give her a credit in all of my posts related to it (my blog, my instagram, my KZbin). Thank GG very much for bringing to the world the wonderful technique to make the more beautiful buttercream flowers. I really appreciate it!
For more information about the GG glossy buttercream recipe, please check the link below from her KZbin channel: • All about The G.G. Glo...
Thank GG again for the recipe and especially the detail temperature that she mentioned in her video (which I have never known before), I will try her recipe soon.
P/s: I do not know how to call it now. Should I still called it as the “Korean buttercream” as before or should I still keep the same name but give specific information, for example: Korean buttercream - with GG glossy buttercream method? Or should I call it as a different name? I will write the comment in her channel to have her idea about it to change/adapt the name of my video.
For the detailed instructions and notes on how to make the Korean buttercream, please check my blog post at this link: bubecraft.com/h...
Link bài viết hướng dẫn chi tiết và các lưu ý về cách làm kem bơ Hàn Quốc tại blog: bubecraft.com/v...
Pour plus d'informations sur comment faire de la crème au beurre coréenne, jeter un coup d’œil à mon blog: bubecraft.com/f...
Follow me on/ Theo dõi thêm tại:
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Instagram: / bubecraft
Website: bubecraft.com/

[@dgpl8051]

I just dont get it. Why people here complain omg! We shoukd be thankful they shared. And yes the recipe is the same as italian meringue buttercream but different techniques so be it. Thank you for sharing

[@concut88]

Thank you my dear for your kind comment! All the best to you!

[@roxana_sa]

Italian

[@gabbyf1152]

It's just so darn annoying🤦‍♀️

[@indahjohnston7140]

Is not complaining, but it will confuse for the beginer

[@seasonchai2172]

you are right

[@SnraLaz]

This looks like it would be a great consistency for piping flowers. Thank you for taking the time to share this recipe and all your tips to be successful at making it!

[@Lisa-xs8kh]

I tried the recipe however, it came out the same as Italian Buttercream. Very creamy. Not stiff. I think in retrospect 2 things are very important with this method. 1. Temperature - ingredients need to be very cold. 2. Do not overbeat. As soon as the butter comes together without visible water beads STOP beating. If you continue to beat it will turn into creamy delicious Italian buttercream that is great for spreading over a cake. I added a little vanilla for flavor. I will try a half recipe again.

[@fennecfox8291]

The is probably the most informative video I’ve seen so far about making meringue buttercream. The temperatures of ingredients and the room make such a difference and it’s something I never knew as many other videos don’t really tell you these stuff. Thank you so much for your generosity!

[@JeBaSIINGH23]

I had no idea that I would mistakenly make "Korean buttercream" when I would put cold butter into my meringue when making Italian or Swiss buttercream.

[@masyhurberzaman1178]

Thank you for sharing recipe.. you are a very generous person. U are helping a lot of people around the world to increase their economy level and those who are struggle to earn money to raise their family..Thanks a lot again.

[@concut88]

Thank you so much for your nice words. Have a nice day 🤗🤗

[@clajreramel]

ingredients - - 4.5 sticks of chilled butter - 4 egg whites - 2/3 cup white sugar - 1/4 cup water *heat simple syrup until 243°F *note: add more sugar n vanilla extract for extra flavor and sweetness to your liking

[@karenhelenthal3105]

Thank you for sharing your recipe and your flower piping instructions. Your buttercream recipe is a game changer!

[@alejandrinarodriguez355]

Look like a great consistency for flowers, first I was a bit confused but then it made sense. Thank you

[@lanacr.6579]

Thank you very much for sharing this recipe. It's really helpful.

[@concut88]

Thank you!!!

[@concut88]

This method to make this buttercream was originated and invented by GG-CaKraft. Several years ago, the trend of the Korean buttercream flower cakes was developed in my country (Vietnam). Beside the Korean bean paste, we were familiar with the new type of buttercream that we called it as “Korean buttercream” which is more shiny and stiff enough to make the thinner and more natural flower petals. We called it as the Korean buttercream just because it came from Korea but we did not know who invented it because it was popular and we thought that was a new type of buttercream besides the Swiss buttercream, Italian buttercream, French buttercream… There were many people who have shared their recipes and the method to make the Korean buttercream on the internet (through their blog, KZbin, website...) with different versions (with the milk, the whipping cream, the egg white and sugar syrup - like the Italian buttercream method, or even with the corn syrup…). I have tried to make many of them based on their shared recipes. However, I prefer the taste of the buttercream made from the egg white and the sugar syrup because it seems less fatty and less creamy than the others. And based on that, I have adapted the ingredient quantity and other notes about the process that I have learned through my practice to make the “Korean buttercream video” and share it through my KZbin channel on 19th November 2018. On 24th March 2019, thanks to the video shared by GG-CaKraft - who is one of my favorite artist that I have followed among other Korean buttercream flower artists, I have known that the origin of the buttercream that we often call it as the “Korean buttercream” in my country was originated by the G.G. Glossy Buttercream - which was invented by GG-CaKraft. Thanks to her shared video, I have known the story behind the buttercream and understand how hard it was for her to invent this buttercream. As she said, even there were different versions of the glossy buttercream, but she is the first one who broke the rule and create the new type of buttercream based on the “cold temperature”. For sure, I will give her a credit in all of my posts related to it (my blog, my instagram, my KZbin). Thank GG very much for bringing to the world the wonderful technique to make the more beautiful buttercream flowers. I really appreciate it! For more information about the GG glossy buttercream recipe, please check the link below from her KZbin channel: kzbin.info/www/bejne/gpXGaGiviZp4rtk Thank you GG again for the recipe and especially the detail temperature that she mentioned in her video (which I have never known before), I will try her recipe soon. P/s: I do not know how to call it now. Should I still called it as the “Korean buttercream” as before or should I still keep the same name but give specific information, for example: Korean buttercream - with GG glossy buttercream method? Or should I call it as a different name? I will write the comment in her channel to have her idea about it to change/adapt the name of my video.

[@wand199]

Bubecraft 👏👏👏

[@joycegallowayparker9652]

I would simply contact GG CaKraft and ask her what she would prefer you call it, since she is the one who provided the recipe and the inspiration for your version of it.

[@leslielai6944]

It was right of you to give credit to GG for she already gave her permission to share her recipe with the condition of giving her the credit .

[@TheRedcurlysue]

Hey, I was wondering why there was vietnamese writing under the video. Now after I read your comment it makes perfectly sense. But why is it called Korean and not Vietnamese Buttercreme?

[@simplyk8zin808]

Thanks for sharing this❤️

[@ririn6679]

So it's basically like boiled icing with butter. The recipe I'm using is already stable enough, with butter i guess it will be perfect. Will try soon. Thanks for sharing.

[@loveyoongi9143]

what recipe do u use? just curious as i am a new baker :)

[@ririn6679]

@@loveyoongi9143 i like suga too lol uhm it's kinda same with this recipe but different quantity of ingredients

[@UyenNguyen-rg4sm]

Hỗ hợp kem này có bị chảy khi ở nhiệt độ phòng không ạ? Vì làm banha xong đi giao sẽ tốn thời gian

[@JoyahLobakkk]

Thank you so much Ms for ur kindness sharing this recipe. Bfr this, I ve several unanswered questions why my buttercream isnt same w urs.. look "watery" ,n petal not shape well. Thank you again Ms. ❤️~

[@hongvan3945]

Thanks for the detailed instruction, I felt confused with Korean buttercream until your recipe. Will try it soon!

[@concut88]

Thanks a lot🤗

[@hannahluc2841]

Thank you so much for sharing very details about how to make ❤❤, I enjoy watching with relax music background beautiful💐

[@Nhumikana]

Thanks for sharing! Bạn ơi kem này có thể dùng hand mixer tool được không?

[@evelynwald9132]

Nice video showing this technique for buttercream and loved the idea of the chill pack under the bowl. Thank you for sharing.

[@amandaoliveiracg7644]

Consigo fazer com a batedeira doméstica?? Parabéns amo seus trabalho continue fazendo com amor e dedicação exatamente assim como vc faz😍

[@dkk9339]

Thank you for the tutorial ❤ I tried the link in the description box but I couldn't find your blog and the website. 😊😊

[@reinaldocampos.cakeme]

Thanks for sharing recipe... This buttercream is good for knife flowers?

[@pananah5696]

Kem bơ em làm theo cách của ad thành công từ lần đầu luôn hí :"33 kem ngon cực mọi người có thể tham khảo công thức này nha :"333

[@alibaba-sh1kz]

sao mình đánh lúc bỏ bơ vào nó nhảo nhoẹt vậy nhỉ, chứ nó không có cứng lại như của ad, hix

[@martymahem236]

Interesting recipe, but I would love to know how they use it. It looks too stiff to be able to do much with it. I can't imagine you'd even be able to squeeze it out of a piping bag or frost a cake. You'd rip the cake to pieces trying to spread that thick mixture on it.

[@Vladigraph]

It's for piping flower petals, not for frosting. This is a very stiff cream that can be used to make finely detailed and durable cake decorations. Especially in the hot and humid SE Asia conditions.

[@kwarapha]

@@Vladigraph I live in SE Asia so can understand the problem of piping buttercream in hot weather very well 😅😅 and also know the problem of the bad taste of under-beat buttercream so that I prefer American buttercream to meringue buttercream. (Still want to eat your beautiful flowers)❤️❤️❤️

[@annejia5382]

@@kwarapha not just piping but the troubles within the process of making buttercream, you have to constantly get the mixture in and out of the fridge even if its the rainy season because its still humid. and because of the humidity, the fridge reacts differently and moists way too fast creating small water particles in and outside the container 🤣

[@ttmuathu]

Cảm ơn chị đã chia sẻ công thức chi tiết để làm kem bơ này ạ. Em nhất định sẽ thử và tập bắt hoa theo các hướng dẫn của chị :)

[@ceresme90]

Wow by the time water comes out i always bin mine mix I have learn a new valuable trick today thank you

[@lgaines4086]

So Italian meringue buttercream with cold butter!

[@PlayinKitchen]

Thank you for sharing, your work just so incredible beautiful.

[@nanaalzona5218]

Omg i most try this recipe thankyou so much for sharing. I'm practicing to pipped rose and other flowers but the buttercream that i use is kinda more soft than this buttercream

[@anniezaw8312]

Such a detail explanation💕💕💕💕 Thank you indeed 💞💞💞💞

[@concut88]

Thank you my dear :)

[@kaye4576]

This is the best and most informative video I have seen, thank you for sharing , I love it

[@mbkooij3746]

Just made but I think I over whipped my buttercream. It was too yellow so I whipped it for 1 more minute and I got a really nice fluffy buttercream. Im going to make another batch, hope its a success this time 🙏 wish me luck! 🤞🏻

[@sugar_and__smiles]

Hey does it tastes good?

[@TheKetocooking]

What a fascinating way to do it. I am going to try this at some point

[@esmersabri9755]

Thank you for sharing your wonderful recipe 👍🏻👍🏻

[@linhtrankhanh5129]

trời ơi sao h em mới biết tới kênh này!!! thanks for such detailed recipe and your amazing videos :))

[@mindymaria871]

So the same as Italian meringue, except you use cold butter. Interesting! This stuff makes the most beautiful flowers!

[@meicepoako]

Hello im from Philippines is this buttercream stable to hot places? Thank you for sharing your recipe and love to hear advice of stiff buttercream in places like mine or in UAE♥️💕

[@heavensdelight9061]

Bubecraft, like you I also stumbled upon accidentally on how to achieve that transluscent buttercream. Same ingredients but different process. I say what I stumbled upon is not glossy but transluscent. I still don't know if I can call it my own or somebody already discovered it and didn't became popular. In the world of baking and cooking we all learn from one another. I trully appreciate your humility in acknowledging GG Cakecraft as she is also one of my fave aside from you! 😊😊😊 cheers to more of our room for improvement!!!

[@concut88]

Hi, thank you so much for your comment and sorry for replying so late. I totally agree with you that in the world of baking, we learn from each others. Thanks for the internet and KZbin, we can learn and improve ourselves. Great to hear this idea from you. All the best to you, my dear!

[@heavensdelight9061]

@@concut88 😍😍😍😍

[@ericasimonson]

Which cream method is this, please, @heavensdelight9061? I love the precision of GG's cream, but I'm not crazy about the shininess.

[@limcheewei536]

Hello, I am Lim from Malaysia. I have a question to ask about this recipe of making buttercream. My experience was the buttercream that I make is soft and easily melts when piping. How to choose a suitable butter to get a firm and stable buttercream? Looking forward for your response. Thanks.

[@yasminshamji6421]

Thank you for sharing your wonderful recipe with me 🙏🏼👌🏼

[@Ajajqiqjaa]

Omg lần thứ 2 làm quá tuyêttttt, em rất thích công thức này nên đã làm cupcake red velvet và trà xanh nhân dịp sinh nhật 17 cùng mẹ 🎉!!!!!!!!1!

[@jungyoojin5267]

Kem bơ này dùng để bắt bông cứng hơn topping không bạn ơi . Cảm ơn bạn nhiều

[@daniellekoffi7367]

hi happy with your video, I think it's similar to meringue suice except the method is different. almost the same texture as the American one, I imagine it's perfect for decorating cupcakes. thank you it was a pleasure I'll try from Africa (ivory coast) ❤

[@michellechalmers8753]

Thank you so much for posting this! What a wonderful video!

[@genheledavid3177]

For anyone who did this, how sweet is it? And how easy is it to pipe? Do we need to put lots of pressure when piping? It looks stiffer than a normal buttercream

[@ViewingInterests36]

This is the a modified version of the Italian method of making buttercream Icing.

[@maracassiesarino4771]

My thoughts too 😅

[@aivah7204]

it's no longer italian meringue if the processed abd temo was changed tho. Just be thankful this type of buttercream was discovered its better and stable :)

[@nidiamoreno1997]

Looks amazing, thank you. I have a question, does it work for a very hot and humid weather? Thabks again

[@robertoloaizaalamo4258]

The buttercrean looks so tasty! Thanks for sharing your video, tutorial, recipe, knowledge and art with the world!

[@linhnguyenkhanh2685]

Đẹp quá. Sao bây giờ em mới biết đến channel của mình chứ. Phải theo dõi ngay thôi 🥰

[@annejia5382]

i feel like the method used on the second half of the video was more compatible with the climate here in south east asia compared to the traditional italian meringue method because the traditional one is a bit less dependable in our climate, it weeps even more easily compared to western countries and its less reliable when you're doing it at home since most refrigerators in south east asia reacts differently in regualr houses depending on the climate. thank you, i might try this GG method someday. i use swiss most of the time compared to italian because of the atmosphere in south east asia. 💓💓💓

[@ameeratulaniqah4267]

How is it? Have you try ut? Can it stand tropical heat?

[@Ajajqiqjaa]

Omggg lan đầu tiên e làm dc kem bơ trang trí bánh với nguyen lieu tại nhà rồi huhu em😭 tìm ct kem ko chảy với đứng cả 4 năm nay mà không có dc huhu 😭😭 chị đã cứu em

[@margeaupanforte]

This has less sugar than traditional Italian meringue. It's not an efficient way to end up with a very stiff cream at the end. Maybe it's better suited for warm climates.

[@danielemunoz8438]

How is that buttercream on hot areas? Will the flowers keep it shape?

[@nguyenthienanh926]

Quel talent vous avez !!! Merci pour votre vidéo incroyable ! C'est facile de comprendre. Je vais l'essayer dès que possible. 👏

[@nininwijayanti4863]

Thanks for your tutorial , the best chef

[@jossiejeya424]

Hi can we cover the cake with this buttercream. How long the frosted cake last at room temperature, thank you

[@MaiThanh-rv7dy]

Great... For those who are not able to attend a basic cream like me this recipe is a great tieat... Thank you for that😙😙😙

[@concut88]

Thank you for your comment :D

[@butterfly8795]

good morning, I love this recipe! I wanted to ask: does the water that comes out during the process of inserting the butter have to gradually remove it? or should I wait for it to be incorporated, thanks to ice cooling? once the flowers have been formed, at room temperature, will the water not run down the whole cake? Thanks for the reply!

[@concut88]

Hi, you should wait until the water incorporate with the butter again (do not remove it). After piping, the flowers can be keep in their shapes at room temperature (< 30 oC). Hope it would be helpful.

[@ridmar001]

Will the flowers stand OK afterwards? I live in a hit and humid country.

[@macly2022]

How long can you keep the butter in the fridge and how long in the freezer?

[@bhavanisri8515]

Wow.. interesting.. to try for the first time.. can I try with half the quantities mentioned???

[@roroazimi]

Thanks for sharing your talent. I live in very hot country!!! Is it possible to change the butter to high ratio shortening like Crisco?? Or even half the butter?? Thank you

[@makedaanderson5399]

This looks nice..can d measurement be given In cups pleasee

[@coccode12]

wonderful recipe. thanks mlle. when it's very hot, can you make flowers well? holds up the cream well with the heat?

[@concut88]

Hi, it would be better to pipe buttercream in cool conditions (

[@coccode12]

thanks

[@ashz1234]

@@concut88 After the flowers are piped how long and what temperature will the flowers last? I mean does the flower melt easily in humid climate? I'm from the Philippines, I want to try this for better looking flowers but I'm afraid that they will melt easily in our weather.Thanks!

[@concut88]

@@ashz1234 Hi, in Belgium, in the summer, the flowers can last if the temperature is less than 30 oC for several hours!

[@yaolumin]

Can I ask a question which someone else may have asked: if I can’t use all the Korean buttercream, how to store the leftover buttercream? Thank you very much! :)

[@ericasimonson]

I think you can just wrap well, freeze, and re-whip just a bit when thawed.

[@Jalilskitchen1]

I did try it but it Didn't come out like this..Mine was turn into soft cream😑 not stable like yours.

[@romlaineolaso5443]

Thank you! Can I use it as an icing on my cake? 😍

[@caeoleyang]

Thank you so much for sharing your wonderful video. I always made Swiss butter cream instead of of Korean butter cream. Will try out your recipe one of the day. Just wondering that can we not to add sugar for Korean butter cream ? Because some of family members are diabietic.

[@concut88]

I have not yet tried the version without sugar. But the key point of this buttercream is "cold temperature". I have tried the Swiss buttercream version but in cold temperature (chilled butter, cold Swiss meringue) and the result is similar with this buttercream. So, you may try your recipe (without sugar) but in "cold temperature". I hope that you can get the buttercream you want. All the best!

[@tranthingocthanh5089]

This buttercream is used for piping flowers only, is it right? Thank you for sharing, would love to try it soon, 🙂

[@wendyrebeiro5154]

Thank you for sharing . This looks like the perfect buttercream. I live in India and it’s not 20degrees here . Is there away I could use this recipe.

[@DiomerysRamirez]

It looks like simple butter at the end.

[@deanneparis8888]

I will be trying this! From the appearance on the video it seems to have the texture of American buttercream and the flavor of Italian or Swiss. That would make it the perfect buttercream in my opinion. Firm enough to hold fine detail but actually tastes good. Thank you for such a great detailed instruction. I always assumed that Korean and Italian were virtually the same but now I see that they are not. My next cake I am trying this!

[@debbieduncan8861]

DeAnne Paris did you try this recipe out? How was it?

[@deanneparis8888]

Debbie Duncan I did and it was great. Stiff like American but tastes like Swiss or Italian. It still had the heat and humidity issues though so I am trying the milk frosting next.

[@debbieduncan8861]

DeAnne Paris thank you so much for responding. Have you tried the bean paste? I was told it worked out pretty well. Again, it’s summer so trying to find that perfect recipe is torture 😩

[@debbieduncan8861]

DeAnne Paris are you talking about the sweetened condensed milk?

[@deanneparis8888]

Debbie Duncan. I was watching videos and a Lady made what she called milk frosting that she said held up in the heat.

[@YayaYaya-kc1ld]

Thank you for sharing. Love from malaysia :)

[@bhavanisri8515]

Wow... so smooth... can I replace egg whites with aquafaba??

[@seowyilin4480]

Hi! Thanks for your recipe so much. Do you have any technique to make the buttercream more white? Just like your white buttercream rose. You use gel colour or?

[@concut88]

Hi Lin, the whiter butter you use, the whiter buttercream you can obtain. So first of all, try to find the whitest butter that available on the local market (the one has the least yellow tint as possible). Then you can use/add a bit violet color in to the buttercream (I use the Violet - Wilton) to reduce the yellow tint in the buttercream, then if you want to make it whiter, add a bit white pigment (I use the Americolor bright white). Hope it would be helpful. All the best.

[@seowyilin4480]

Bubecraft Thanks so much for it☺️☺️

[@amandaoliveiracg7644]

Posso fazer na batedeira de mão doméstica?

[@hadeeryounes9400]

This is an amazing buttercream thank you for sharing, is it good for storage please ? If I store it the freezer or fridge it won't ruin ?

[@МаринаКолодезева]

Большой привет и благодарность из России ❤❤❤❤❤. Крепкого вам здоровья и мирного неба над головой❤

[@eloizacanlas6751]

I overwhipped my buttercream. Turned into italian buttercream. What should I do? I really want to make glossy buttercream flowers.

[@idkgaby27]

how to prevent the buttercream from melting? especially in humid and tropical countries? thank you

[@supersindirella]

You can substitute half of the butter to high ratio shortening.

[@hanimkamarul3864]

@@supersindirella hi. how much shortening to add based on this recipe?

[@supersindirella]

In our country as it is really hot they do a 1:1 substitution. You can use butter flavoring to make it buttery like.

[@radwawageh4035]

Thanks dear for sharing ur recipe may I know the difference between Korean buttercream and the Italian one I think they are the same ingredients and techniques

[@concut88]

Hi, thank you for your comment. Many people have asked me that the Korean buttercream looks like the Italian buttercream. In fact, these two creams look very similar at first because they use the egg white and the sugar syrup. However, the biggest difference is the temperature. The Korean buttercream’s ingredients and its process need to be keep in cool/cold compared with the Italian buttercream are at room temperature. As a result, the properties of the two buttercream are completely different. For more information about that, please check my blog about these buttercreams at this link: bubecraft.com/how-to-make-the-korean-buttercream/ Hope that would be helpful. Have a nice day :D

[@radwawageh4035]

Bubecraft 👍😍😍many thanks for reply

[@lindaang7814]

Bubecraft b

[@gungpt]

Good question, thank you

[@mrzquita]

Thanks. I was wondering the same thing until i saw how thick it was in the end.

[@GénesisDanielaBarreraCarreño]

Muchas Gracias!

[@blankitapimentel6801]

Gracias 🙏 por los subtítulos en inglés

[@juliau15]

Hi, great recipe, could I also top a cake with this Korean buttercream? Or is it just for modeling and working with a pastry bag? I already want to try it!

[@chocolatefanatic8805]

I love the Yiruma playing in the background

[@barbarabueno81]

I can see using this if you forget to take butter out and all you have is cold butter

[@unik8353]

Troi cái máy đánh của chị chắc mắc lắm. Nhìn mê luôn.

[@cogaimetruoi9834]

UNik S2 Kitchen Air 10 mấy 20 mấy triệu 1 cái đó.

[@arezoukashani2978]

Hi, First of all, thank you so much for your detailed and thorough explanation of the recipe and a high quality filming. Someone in a Facebook baking group recommended your buttercream and I am planning to give it a shot! I have a question: Do you use pasteurized egg whites that are sold in cartons for this recipe or just crack eggs and separate the egg whites and yolks? If you use eggs, how many eggs would make 150 gr egg whites approximately? Thank you in advance for your time!

[@debjudisch5548]

I'm gonna pipe in here (no pipe pun intended!), since you didn't get an answer. I have a kitchen scale and use it for everything I make, and it has been my experience that most lg/x-lg eggs are about 50 gr. each. Therefore I would use 3 egg whites. I thought she used real eggs, but I noticed that whatever was in her bowl was crystal clear and my egg whites usually have little white pieces floating around, so I am not sure what she used! If you check out some other videos of this method, you will notice that she does things a little differently than the others. Not bad, just different...I think. You decide for you! I don't know how much you bake, and I am just a hobby baker. However, I really recommend a scale. I didn't think I needed one until I got one and now, I don't know how I lived without it! I am in the Midwest where the Walmart chain is huge! I have ordered EVERYTHING that I use in baking and decorating from them. From every tip, gel food coloring, scales, mixer, a dummy cake to practice...everything. I do not drive so I shop online and, generally, I have it on my doorstep in a few days! Well, I've gone on longer than I expected to! Sorry! :-) Good luck and have fun on your baking and creating journey! God bless...

[@my-hato1286]

Does not need pasteurized eggs as it was cooked by the syrup. Fresh egg whites separated from yolks are best to use.

[@Duvitduvit]

I use around 5 eggs and it did give 150 gram egg white

[@womanandthesoul]

Hai.. Can I use anchor butter with 82,9% fat? But it is usually melt in room temperature... Thank you so much for answering...

[@ngochapham196]

Chị ơi cho em hỏi là máy đánh trứng cầm tay có thể đánh được kem bơ như chị làm k ạ? Cảm ơn chị đã quan tâm trả lời câu hỏi của em ạ

[@concut88]

Bạn ơi, được nhé bạn, chỉ có điều hơi mỏi tay 1 xíu vì thời gian đánh hơi lâu thôi nha 😀

[@ivyhuongnguyen984]

Bạn có thể chia sẻ tên loại bơ mà bạn dùng được không? Mình ở Áo và không thể mua được bơ trắng của Hàn Quốc. Cảm ơn bạn rất nhiều!

[@concut88]

Chào bạn, mình dùng bơ của Ý tên là Burro Soresina, nó ko trắng như bơ Hàn nhưng mình thấy trắng hơn các loại còn lại ở đây :)

[@ivyhuongnguyen984]

Mình sẽ thử tìm xem sao cảm ơn bạn nhé :-) mình rất thích các clip của bạn!

[@lovebell4576]

Awesome recipe thank you.😋👍👏

[@wayniewayne4493]

Can I do it in a hand mixer?

[@PastryLivingwithAya]

Your video is so relaxing❤️

[@concut88]

Thank you 😘😘

[@sana1801]

Thank you! Can I add vanilla extract to flavour it? If yes, then at which step should I add it?

[@lj6040]

I’ve tried to go onto your site but it doesn’t open ?is there a way to get a printable recipe Thanks so much for sharing 👍🏻👏🏻

[@zahrafatima9074]

Hi @bubecraft ! Realy need ur help. I live in indonesia where the humid is super high. I always used shortening as the main ingridient of my frosting bc it's not gonna melt easly. Please lemme know if this recipe could survive in high humid bc i love the way u make it. It look super stiff and firm

[@concut88]

Hi Zahra, after piping, with this buttercream, the flowers can stand better in the humid weather (eg. In my country - Vietnam), but in the summer, it would be better to pipe the flowers in the air conditional room. After piping, the flowers can stand in their shape for several hours at room temperature

[@aeypriellehablador9336]

The background Song was so calming...can anyone tell what's the title of it??

[@TheLoveforBaking]

Just wondering need to put inside freezer for 30 min? It’ will become like stone if it’s in freezer for 30min.

[@monkeybusiness8474]

Hi Has anyone else in the chats tried the recipe and was successful?

[@seowshin2733]

thank you for your recipe! can this buttercream be freeze?

[@debjudisch5548]

This looks pretty much ok by the end, but I have never seen anyone pour the hot mixture in the eggs, in any way but down the side of the bowl. I also have never seen anyone add the butter so quickly! I thought you were supposed to let the butter incorporate a LITTLE bit before adding more so that you don't end up with that big butter- ball! Of course, every video that I watch, though for the same thing, uses different methods!! Guess I am just supposed to pick what I like from each one, huh?

[@debjudisch5548]

@@azure9729 Thank you so much! Your info is really helpful.