Meringue buttercream recipe for beautiful flowers | Malinovka

[@suemonareng7802]

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 🤗💯💖👋💕💋

[@buddyholly4672]

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

[@sashaa4412]

The roses look so realistic !! Amazing !

[@stashagarcia101]

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

[@learningwithoutlimits]

Thanks alot love the way you explain each step along with extra tips

[@hildabahner8553]

I am so glad I found you, you are very talented, thank you!

[@MinaFeyzi-u9f]

Thank you for teaching us about your beautiful work ❤❤❤❤❤❤❤❤

[@Ab-abovetheFirmament]

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]

A B.will u plz share your whole recipe? M struggling with swiss meringue butter cream

[@Ab-abovetheFirmament]

@@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.❤️

[@kianabrown6631]

Your tutorials are amazing! I'm so happy that I found your videos / channel. Thanks so much for sharing!

[@SuperFauxhawk]

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!!❤️❤️❤️

[@vickibeloff2698]

These are beautiful love the scrapper tip .so much better to just add to bag .your a genius

[@lorrainehicks9172]

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 💜

[@lilym6882]

Thank you for teaching us about your beautiful work!!

[@kimkim411]

New subscribers here!this video is amazing thank u for the english version 💖💗💕

[@hessaalnaqbi541]

I love you so much and l like all your works of course big like for you.😍💋❤

[@denasewell]

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!

[@ma.victoriamaximo]

Thanks for the turorial and sharing your recipe 🤗

[@kumuduedirisinghe5062]

Thankyou so much 💕❤️

[@whitewave16]

Thank you!

[@elaineq9565]

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?

[@celitawelsch6979]

I'm going to follow this recipe! Thanks a lot!

[@velrinepalmer9982]

Delightful. Good job! V. Palmer

[@ajikumarss9554]

Thank you so much for English translations

[@lovevlogs1617]

How long dose flower last 🤔 beautiful i love it

[@squange20]

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.

[@mercedesallongo4790]

Thank you for the beautiful tutorial. Which buttercream is your favorite for piping flowers?

[@sssvesix]

Thank you so much❤️❤️🥰🥰

[@zumrutulusoy3838]

Can we use margarine instead of butter? Thank you so much for all the effort and the information you gave us

[@cincali82]

Hi, I appreciate the translations! 🥰🥰🥰. Which is your most used cream? Which one do you prefer? 😘😘😘

[@MyLifestyle-r5s]

Beautiful sharing 👍👍

[@claudiaaguilera1396]

Wooo increíble Gracias por compartir 🥰🥰🥰

[@emontilva001]

Great!!!! Thanks so much!!!!🤗🤗🤗🤗🤗🌸🌸🌸🌸🌸

[@marianagavi]

Divinas tus flores🌹♥️😍💯 Me encantaría x favor q tambien se tradujera tus tutoriales en español🤗🌹♥️

[@auvu8738]

❤ Beautiful

[@icanseeyou688]

Omg thank you for sharing ❤

[@lupitazuniga4484]

Hermoso trabajo muchas felicidades 😍

[@CABAllitos2424]

Thanks!! Good good teaching!

[@nicoletaleric6908]

Fantastic and amazing❤️, can butter cream be stored in the freezer, or without butter?

[@lynnmiskit1250]

Well explained. thank you so much ❤️

[@miriamart9712]

Beautiful

[@encantorecanto2711]

Parabéns pelo belíssimo trabalho ❤️ Sou do País Brasil e gostaria de saber qual a maneira de adquirir os Color Cakes ? Amei as cores

[@mherfranz9874]

thank you❤

[@lalidevraj9939]

Super ❤❤❤❤❤❤❤

[@celitawelsch6979]

Nice work! How I can store these flowers for two weeks? Thanks!

[@silviacocca7318]

Thank you so much for this amazing recipe and flowering art!

[@sehamel-naggar8193]

Amazing

[@gracemelendres1682]

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

[@lauchzwiebel]

amazing, beautiful

[@mariaanderson6503]

Hermosas beautiful 🤩

[@noblesmacarons2103]

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

[@isabelmariacarrascogomez8960]

How beautiful!!!!!!

[@LaurieChristensen-l8p]

Do you have a tutorial for making roses??

[@SuperAndora]

Hello! How is the taste please ? I made Korean butter cream before and I feel that they are super sweet or very buttery ?

[@rubymohamed3627]

Thank you❤❤❤❤❤❤❤❤❤❤❤

[@stojkaangelkovski3307]

Amazing skills. Well done. I'm going to try this. Thank you so much

[@ronnamcdonald999]

Can you use powdered egg whites

[@cravoecaneladocesdivinos3131]

Thank you ❤️🇧🇷

[@cookcountcalorieswithdrhar3379]

Beautiful ❤️

[@arzuarzu0123]

Wich Cream should I take for *GRAS* or Monsterhairs❓

[@mayosman89]

Can we frizz it ? And does it suitable for hot countries

[@qtie88]

Will you be doing cupcake boutique? Would love to see one

[@decz4457]

Hi is this stable enough on a hot weather?

[@viheri32]

Can u replace the unsalted butter with shortening? Whats the different for the result? Thank you

[@susannamiano9336]

Can u use the margarine instead of butter?

[@shobhanapatel5578]

Can you show how to make eggless version of meringue for flowers?

[@amalija11]

Look into using aquafaba from chickpeas! :) Gretchen has a good vegan recipe.

[@marianbrito2914]

In what moment do you add the citric acid for? Thanks in advance.

[@mamamatomatekram5207]

Nechápu, že máte tak málo "líbí se". Vaše rady jsou k nezaplacení

[@bvskitchen1045]

👍🏻❤️

[@khadijahyoong5854]

❤

[@MinaFeyzi-u9f]

❤❤❤

[@atiqahume9919]

😍

[@samyahmed1474]

❤🙏

[@vivianalopezdelgado9500]

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.

[@hendhosny8891]

جيد جدا

[@ЮлияАндреева-в8ь]

🤗🌹🌹🌹👍👍👍

[@ajikumarss9554]

I am sheeba from India my mother tongue is Malayalam

[@miskyloo887]

This is the recipe created by GG I think, she even patented it

[@CreamflowersMalinovka]

It's a similar cream with less butter

[@SuperAndora]

Yes’ the gg is sooo sweet or even buttery ! Thank you so much! I’ll try this today

[@susanricart7844]

Can't stand the ungodly long commercials. Good bye!

[@LisaAdams.75]

Homo-genius 😂

[@archus3181]

Only i hear 2 voices????? .. 🙄 its confusing.... And hard to concentrate on one voice..

[@SuperAndora]

She is very nice to make this video in inglés ah?