How to make KOREAN GLOSSY BUTTERCREAM-All you need to know about 'glossy buttercream'

[@louiselemon9717]

I put a kitchen towel in the freezer while sugar cooks and when I put hot sugar in bowl I put frozen towel at the bottom to cool as it mixes. Save me some time and it came out well. Thank for the information in you video.

[@gloriamendez3094]

Awesome idea! Thanks

[@DesignerCakesStudio]

Yes that will save sometime...good tip 😄

[@stephaniepresley9596]

What a FANTASTIC explanation and demonstration of this buttercream and the techniques you should use. I've searched all over the place for this information and you are the first person who explains the recipe and decorating techniques (in a way that is easily interpreted) all in one place. Thank you for this!

[@DesignerCakesStudio]

Glad you found the video helpful 🥰

[@ankylosaruswrecks3189]

Thank you so much for going through and explaining the entire mixing process so thoroughly. I have so much trouble with frosting because I get half way through and think I messed it up, not realizing I have to keep going. Now I'll know what it's supposed to look like from meringue to finished buttercream.

[@Scratchync]

I have watched HUNDREDS of tutorials but yours is BY FAR the most in depth and detailed !! It has been VERY helpful to me. THANK YOU so much for sharing with all of us want to be cake decorators !!😃😃

[@kitchensecrets3ksr668]

Honestly it's a failure, I'm taking culinary course now and we are now in baking and cake decorations This is totally failure unless she made it again with pure butter

[@DesignerCakesStudio]

As someone who is taking a culinary course, you need to learn how to trust the process...and not to come to conclusioons before you watch the entire tutorial...from what you've commented so far, it seems you're commenting whatever comes to mind without watching the entire process...

[@carolineswan1224]

Such beautiful roses. It so nice of you to show us how to make the buttercream and roses.

[@banangebliss3387]

I have to comment again because now that I’ve watched this whole video I’m even more impressed-You give so many clear, useful tips that will help so much as I continue learning how to pipe. Definitely a fan of your channel!! And subscriber!

[@DesignerCakesStudio]

Thank you, I appreciate your support ❤️

[@StefG-dg4dm]

I must agree your extremely inviting and non intimidating

[@ciennagirl53]

Your voice is so calming and I love how you just flow with your Technique

[@skbennett5761]

Wow! You aced it, girl! What an excellent tutorial! There is infinitely more on the interwebs than ever before, and this Korean glossy buttercream has qualities that our other various buttercreams don't: The Korean icing, in the end, is a denser, finer-textured, somewhat translucent medium. The results of this Korean method show thinner, more delicate and an appealing subtle shine to it. This video makes me want to try it! The color blends are amazing! Thank you very much for making this video!

[@MISSmohio]

YES, GG CAKE IS THE CREATOR OF THIS METHOD, THANK YOU FOR ACKNOWLEDGING HER 👍

[@richabhagat4205]

V useful video. Thanks for sharing in depth all the tips and tricks. I had been searching for buttercream for flowers for long. My search ends here. Thanks also for flower piping also

[@miskyloo887]

Really pretty roses and I like the tip about using pliers to narrow the tip, I think thats why your roses look so fragile and natural.. I just ordered some icing nozzles and I look forward to trying this out..

[@amyabay4826]

Lovely... thanks for sharing this detailed video... for us who rely on youtube tutorials for learning cake decorating, this is really helpful.

[@DesignerCakesStudio]

I'm glad this video helped!

[@MissJenny654]

Your voice is soo soothing! You’re a very good teacher and have explained this so beautifully for anyone to understand! Thank you lovely!

[@luckypondling]

Whew, thank you for the heads up about cold butter breaking the whisk attachment!

[@DesignerCakesStudio]

You learn after the second whisk 😂

[@mariedumont1108]

excellent tutorials tricks very clearly and well explained how to do roses that anyone will never forget

[@monicaposner1761]

Wow!! Impressive! Your roses are so beautiful. Thank you for your wonderful teaching and tips. Well appreciated for this beginner here.

[@bernetteangelo3337]

You’re so good in teaching your method in detail! Though it takes a while.. its worth watching! Thank you for sharing and generous to teach us your technique!!❤️

[@jeniferetole1042]

You really inspire me considering the fact that you are a self taught bake,it's amazing...😍😍😍

[@DesignerCakesStudio]

The possibilities to learn are endless 😍 I'm glad I could inspire you ❤️❤️

[@louiselemon9717]

I love how the flowers look with this cream

[@sali9881]

The best tutorial so far!Very detailed and easy to understand. Thank you

[@lindayork3722]

Thank you so very much for sharing your knowledge. I love the way you explain everything slowly so a beginner, like me, can understand exactly what you are doing. I have been having a really hard time trying to make a rose, but this video really breaks it down for me. I think I will be able to make one now following your instructions. :)

[@DesignerCakesStudio]

Thank you ❤️ glad you found it helpful 💕

[@rachelalder2182]

Very good explanations of technique ...n Very very good

[@SandyDiVa]

You are an amazing teacher! I am sooooo happy youtube suggested your video to me! 💗 You made learning how to pipe roses unbelievably EASY and i never even heard of korean buttercream before today! They are beautiful omg! And the way you actually showed buttercream in all its stages is EXTREMELY helpful. Ive seen so many videos on making italian & swiss buttercream. The other videos say it will break but just keep going…but SEEING it go from unbroken to broken and finished is exactly what i needed. Thank you so so so much for sharing your technique! My only question is…how does it taste compared to italian or swiss buttercream? Because sweet butter doesn’t sound very appetizing but your description could be different than mine so i was curious on your thoughts of the taste between the three types. Thank you again!

[@StefG-dg4dm]

Thank you for explain this so well and being so sweet about it

[@dottymorris6516]

Thank you for sharing this is the most help tutorial for flowers Ive seen most do not explain what they doing

[@tanazinn8484]

Thank you so much for this video…you are an excellent teacher!!!👍🤗

[@jossiejeya424]

Thank you for sharing, your video is so in depth, the process of mixing and getting the right consistency is so clearly explained, I am going to try this tomorrow. ❤️

[@miskyloo887]

Its so nice to see that you gave GG cake credit!

[@riku988]

Thank you for the recipe and the thorough explanation. Sadly this recipe is not ideal in Australia, the heat here is unforgiving. But I used this recipe for family gathering multiple times, the results were beautiful.

[@DesignerCakesStudio]

Yes... It's essentially a butter based cream, so outdoor settings are a big no no.... I live in the middle east where it gets scorching hot most of the year... I use this recipe all year round.. I just make sure to work in an air conditioned room, chill the cake before delivery and make sure the cake is at room temperature at all times....

[@junkmail9958]

Gorgeous! It makes me so happy to watch you do this! Thank you!

[@DesignerCakesStudio]

Thank you so much!

[@cindymuench5425]

Thank you for taking the Time and making this video. So very helpful and beautiful work!

[@brendoushka9811]

Wow!!! It's so satisfying to see you making those gorgeous flowers! I will definitely practice it this week. Thank you so much for the tutorial! :)

[@jacquelinedupre3256]

Very nice video!! I have so many tips but have always wanted a set of GG’s tips... well you inspired me today and I ordered a set for my birthday!! Thanks for teaching me how to make buttercream and roses!! ❤️❤️

[@DesignerCakesStudio]

You'll have tons of fun I assure you ❤️

[@wandajackson4498]

I’m a new Subscriber! Also, I am very impressed with your teaching techniques and style. Thank you for sharing your knowledge! ❤

[@DesignerCakesStudio]

Thank you for subscribing ❤️

[@blu3445]

I lay a bag or two of frozen veggies around the outside of the bowl to help cool it off faster.

[@omarplayzzz4572]

Amazing tutorial! Bless you! Just wanted to ask if this can be used as a base for stencilling? Like crusting buttercream? I generally use SMBC and being soft, that does not work well with stencils.

[@irinausova7457]

Спасибо большое за прекрасный рецепт и шикарные розы! Это очень красиво!❤

[@freshness696]

WOW THIS IS THE BEST tutorial I have watched!!!!!! Can I make these roses ahead of time and freeze?

[@DesignerCakesStudio]

Yes you can, but make sure to defrost them in the fridge over ight to avoid condensation

[@nadakodsia2635]

Thank you so much for sharing these precious tips on how to prepare this amazing Swiss butter cream, really appreciate it, like & subscribed dear friend 💚💚🌷🌷🌷

[@jamc666]

Amazing how those beautiful roses are made 😀

[@melvic5199]

Woww, what a nice video , finally someone to tell me what the difference between the swiss meringue and Korean buttercream, that you!! 💚💚💚💚🥰

[@dvanderson3451]

Will be trying this it seem so easy and look delicious

[@sufianaveed202]

Woooww its wonderful I always wanted to known how to make Korean buttercream. Thanks for sharing

[@reno-koreanfoodlover6569]

This is my new favorite channel !!!! Sooooo many great contents !!! 😍

[@mariagomez-ve1cr]

THEY ARE BEAUTIFUL

[@kerstinherz2253]

Many thanks for this detailed and fabulous video. Greetings from Germany‼️❤️

[@lj6040]

Excellent excellent video so much appreciated from fellow decorators ❤yes background music could be a tad quieter but so much helpful teaching brilliant

[@rehabal-taher3107]

Wowww you are the best one i watched❤❤❤❤

[@traceynunyabiz2190]

Beautiful roses!! You make it look so fun and easy ❤🌹

[@beckyamadasun1043]

I feel so much indebted to you for sharing. You nailed it! God bless you richly. Now will follow you henceforth. Cheers madam !

[@DesignerCakesStudio]

I'm glad this video helped you! What's information if it isn't shared ❤️

[@carldarbyshire4]

Thank you very much for this detailed tutorial. Very informative.

[@rachelboothe5075]

Thank you so much for this video! I have been wanting to understand how to make Korean Glossy Buttercream and this has answered my question. I was thinking that once it gets to the stage of the consistency for Korean Buttercream, could I take out the amount I need and just continue whipping it until it become Swiss Buttercream? If so, about how much longer would that take? Also, does this keep the same waxy consistency in warm, humid weather? Thanks.

[@DesignerCakesStudio]

Yes that's right... You just keep whipping until it has enough air incorporated into it... I'd say 5 to 10 mins after the glossy stage...

[@rachelboothe5075]

@@DesignerCakesStudio Thank you so much!

[@syafiahamani9230]

For long-term use, should it be stored in the refrigerator or left at room temperature?

[@СветланаХарланова-ш9у]

Какая вы умница. Всё рассказываете доступно и понятно. Очень люблю смотреть ваши работы. Буду пробовать делать цветы как делаете вы. Спасибо вам большое ещё раз за ваш труд.

[@nadakodsia2635]

🌷🌷🌷🙏

[@najwakattan8870]

Thank you for this video can you tell me about the type of colors you use

[@kevinlydot12]

Thank you for a clear, concise, professional session.

[@luizcarlos4073]

thanks for the recipe! your work is wonderful luiz carlos from brazil..

[@marieemmanuel4909]

Amazing tutorial. Thank you so much. Can I use this consistency for palette knife work?

[@catyzerpa5077]

Thank you for your generosity It’s incredible 🌺🌺

[@vickyp3732]

So how long is the mixing time? Around 30 minutes? Thanks

[@vickie5394]

Thank you for sharing! Your roses a beautiful!

[@zahanraka8970]

You are a very good teacher. Thank you.

[@miskyloo887]

Very pretty.. Does it matter if you form petals by moving bag away from you or towards you? Thanks

[@DesignerCakesStudio]

Pipe however you feel comfortable, some do it clock wise, some do it anticlockwise... As you pipe, you will figure out what works best for you... Once you figure out your stride. Record it for future reference...

[@miskyloo887]

@@DesignerCakesStudio how nice to get such a quick response .. Thank you.. I tried making some flowers last week but the weather was so hit they flopped and my palm was heating up the icing in the bag.. I ordered some cotton gloves.. Hopefully next time they will cone out better..

[@oppor9803]

Like your description, with those special tips!

[@sweet.leelas]

Hi! Any tips on how to store and revive the shiny nature of this buttercream? The Swiss meringue method makes it so much easier!

[@DesignerCakesStudio]

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)

[@katherinemarriott267]

Really really helpful and thorough. Thank you so much for sharing.

[@bibilui]

Thanks for the tutorial.. ive been making gg buttercream for quite sometimes but i figure it melt easily.. even when im in aircon room.. i wonder is it the humidity or something else.. it bothers me anyway.. but still i pipe nice flowers just tat i had to put the buttercream in the fridge and took it in and out many times just to keep it chill.

[@DesignerCakesStudio]

Yes it's essentially still buttercream... I find it more stable than regular buttercream however...

[@aaria.aum.v]

Thank you for the elaborate recipe. Is this buttercream good to go in a warm and humid climate?

[@kendrafawcett5224]

Thank you for teaching this! Is it possible to flavor the Korean buttercream?

[@DesignerCakesStudio]

Yes...you can use any flavoring once you add your butter

[@Dreadtheday]

We add a bit if purple or speck of blue food dye to negate the yellow for white.

[@lakmaliakurugoda2899]

U are good teacher really apricate 😊❤

[@dineliaferrer4801]

This is the best explanation! Thank you! 🌹🌹🌹🌹

[@marikoflores7347]

Can you freeze this and do you heat it a little to let it come back to this

[@incanada83]

Mariko Flores, someone asked the same question so I'll quote her answer : "You can double wrap with cling film and store in airtight container in the fridge or freezer... Bring it back to room temp and beat at low speed with paddle attachment to incorporate any water that separates". P.S. I find reading other people comments, helps in finding many answers 🙂

[@tngarcia1318]

hi can this type of buttercream also be used for frosting the whole cake? or is it only for piping flowers and designs? thanks

[@juliemathews5115]

Does it tast like butter? I dont think id want to eat them. Look beautiful but they are made to be eaten

[@mysweetpassioncakeandpatri8079]

ITS GREAT! I HOPE SOON WE MAKE LIKE THIS!! THANK YOU FOR SHARING THIS VIDEO

[@DesignerCakesStudio]

You are so welcome!

[@marykernodle6690]

Thank you so much for sharing this. I’m definitely going to try it. Just curious as to what brand of food color you use. Such a beautiful pink! 😁

[@DesignerCakesStudio]

I use a Turkish brand called fo (Fodekor) colors

[@DM-jx3ln]

Thank you for sharing your knowledge and all the tips with us. Keep doing your good work xx

[@DesignerCakesStudio]

Thank you ❤️

[@deeduquette7609]

I’m having difficulty watching the video after about 40:00 and nothing continues, goes black. Is everything ok and how can I watch the complete video? Thank you very much!

[@DesignerCakesStudio]

Hi there was as editing error..you can watch oart 2 on the channel..theres a separate video

[@deeduquette7609]

@@DesignerCakesStudio thank you. Can you tell me what part 2 is called so I make sure I get it right? Ty

[@DesignerCakesStudio]

kzbin.info/www/bejne/fGmQpmN5hNCarqs Here you go

[@deeduquette7609]

@@DesignerCakesStudio thank you so very much! Your work is beautiful and I hope I can learn such beauty. Thank you for sharing your knowledge and process. Making the world more beautiful is a great thing! ❤

[@DesignerCakesStudio]

@deeduquette7609 hipe you make beautiful cakes as well

[@cristinacausone3879]

How many day can this flowers be in the fridge? Sorry My speling I m from Argentina name Cristina, thanks s for your teach is great

[@DesignerCakesStudio]

Just like any other buttercream, 1 week in the fridge...keep them in airtight container and take them out of the fridge and keep them in the container without opening for 30 mins so that no water is formed on them...then you can place on the cake...your english is great! ❤️

[@phuocbui9377]

I love your video very helpful thanks for sharing.

[@ninakrns]

Thank u for ther recipe ur flowers r gorgeous

[@iyamadonz]

Thanks so much for the recipe. I found your video this morning and now I tried your recipe. It's a success. I always wonder how it gets so glossy. Thanks for this video. So happy i found your vids. ♥️ tip for newbies like me. I did SMB style and soon as you fluff the meringue add the cold butter. While your mixing you'll see a lot of water but just keep going until the water is gone then stop right away. Good Luck!!

[@rueedward]

Thanks soo much..learn alot from this video🥰

[@MaxwellSchultz]

They're perfect! You make it look so easy :)

[@donascrafts]

Hi I loved the roses.i don't have a stand mixer can I do all these process with a hand mixer?

[@DesignerCakesStudio]

Yes but make sure bot to over whip

[@danicallamas3052]

Hiiii, can I put a little bit of shortening with the butter? Just to make it more heat stable, thank you

[@DesignerCakesStudio]

This recipe is a 100% butter recipe.... Shortening won't give the result you want...

[@tanyamelo9846]

best video, so detailed thank you i do have a question, i tried colouring with the wilton gel colour and the colour turned all watery and didnt mix, no mater how much i mixed it stayed unmixed and watery, what did i do wrong, thanks

[@DesignerCakesStudio]

Seems like the butter still had water that needed to be incorporated or that the buttercream was too cold and the room was warm, which can also lead to condensation..sorry for the late reply..hope you sorted it since.

[@carolinewalls4297]

Thanks for this, really helpful, beautiful flowers :-)

[@norhanrashad2965]

Very impressive 👍 thank you so much 😊

[@jonnamayferanil8033]

Thanks for sharing this. I was actually searching for glossy buttercream that uses swiss method that has the same or almost the same result like gg’s. You’re very generous sharing your tips and techniques. 😊 i just wonder how many cups can 1 batch of this make? And, approximately how many flowers can you make with this?

[@jonnamayferanil8033]

Hoping you’ll notice my comment. I have another question. I tried making this earlier and was able to make glossy flowers. I just noticed that after a few minutes the buttercream is already soft..should Inbe working in an air conditioned room?

[@DesignerCakesStudio]

Sorry, just saw your comment... It's likely because you're working in a warm room... Once piped, you can transfer the flowers into the fridge until you plan to arrange onto the cake, it's really versatile...

[@DesignerCakesStudio]

If your hands are warm, the cream can become soft in the piping bag, in this case you can place the piping bag in the fridge for a bit..

[@jonnamayferanil8033]

Thank you so much..I’ve been using your recipe and method since last month.. and I’m very happy with my flowers. Their glossy in deed.. although their not translucent like gg’s.. is it supposed to be like that? Or I’m doing it the wrong way that’s why it’s not translucent?

[@DesignerCakesStudio]

@@jonnamayferanil8033 the white butter in Korea definitely helps with the translucent effect... It's not unfortunately available outside of Korea...

[@kiaramb]

is the skinny part of the nozzle touching the flower nail and the slightly wider/round end at the top when piping or i the slighting rounded end at the bottom ?

[@DesignerCakesStudio]

The skinny part is always on top...its what makes the edges really thin

[@traceynunyabiz2190]

I LOVE the yellow rose

[@banangebliss3387]

I’ve been wondering if you could make GG glossy BC using the Swiss meringue method instead Italian and finally happened upon your video. Thank you!!

[@amell3540]

thank u for explaining this well! I had this same issue having water and curdling the frosting. I thought I ruined it so had to throw it out.

[@DesignerCakesStudio]

Aww... It just needed some time to incorporate back...

[@nidiamoreno1997]

If I live in hot weather, do I need to put the flowers in the freezer?

[@yoyodeyoli6650]

Se puede hornear en el mismo molde que se usa para receta tradicional?

[@dineliaferrer4801]

Excellent teacher!❤

[@user-tz5pv6ih7m]

It sure looks like a nice buttercream but I don't know if I can accomplish it. I live in the middle of Canada and I've never noticed that amount of water in our butter. I'm wondering if the butter is different from where you are. But I guess I'll give it a try. Thank you for the video.

[@DesignerCakesStudio]

You'd be surprised 😁 it's because the meringue and the butter is cold... That's when the water gets released... Traditional recipes use the butter at room temp that's why we don't see the water.... You'll love it! Definitely give it a try!

[@user-tz5pv6ih7m]

@@DesignerCakesStudio Thank you for replying, I will be trying it.

[@sandykappus7959]

This is very helpful information. Thank you for explaining so well. The background music tends to drown out your instructions at times.

[@DesignerCakesStudio]

Sorry about that

[@cristinafratilescu9614]

Just perfect, thank you so much