Korean Buttercream based on GG method - Kem bơ Hàn Quốc

[@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!

[@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

[@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❤️

[@karenhelenthal3105]

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

[@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.

[@lanacr.6579]

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

[@concut88]

Thank you!!!

[@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.

[@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!

[@alejandrinarodriguez355]

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

[@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 🤗🤗

[@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 :)

[@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

[@hongvan3945]

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

[@concut88]

Thanks a lot🤗

[@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

[@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

[@hannahluc2841]

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

[@evelynwald9132]

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

[@linhtrankhanh5129]

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

[@lgaines4086]

So Italian meringue buttercream with cold butter!

[@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

[@Tiemsachnoicuameomun]

Công thức này có sau khi bắt hoa nếu để bánh ở điều kiện thường hoa có mất form không ạ?

[@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 👍🏻👍🏻

[@dkk9339]

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

[@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!

[@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. ❤️~

[@Angie31646]

Does this icing melt easily

[@michellechalmers8753]

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

[@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 😀

[@reinaldocampos.cakeme]

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

[@prajwalitachyntia3608]

Can we use this receipe for cupcake frosting..?

[@kaye4576]

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

[@danielemunoz8438]

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

[@yasminshamji6421]

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

[@shirleymadison4104]

Can I substitute half of the butter for shortening?

[@amandaoliveiracg7644]

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

[@PlayinKitchen]

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

[@YayaYaya-kc1ld]

Thank you for sharing. Love from malaysia :)

[@linhnguyenkhanh2685]

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

[@unik8353]

Mình có cau hỏi. Mong bạn có thời gian trả lời . Nếu như ko có máy đánh như bạn thì người ta ko lót bên dưới cho lạnh như bạn được thì có sao ko nhỉ? Và bỏ tủ đông đá hay tủ lạnh 30 phút? Vì mình đọc tieg việt ghi chữ đông. Mà lúc bạn lấy ra mình thấy nó còn mềm. Nên k biết đông đá hay tủ mát.

[@concut88]

Bạn ơi, dùng máy đánh tay cũng được bạn à (nhưng vì hơi lâu tí nên hơi mỏi tay tí), nếu trời nóng mùa hè thì bạn có thể lót phía dưới ít nước đá, còn mùa đông thì ko cần cũng ok. Còn hỗn hợp trứng đánh trong video mình để tủ đông 30 phút. Vì lúc đó hỗn hợp còn hơi âm ấm (vì mình đổ nước đường rất nóng vào trước đó), mình để tủ đông chỉ 20-30 phút thì nó chỉ sang mát thôi nên vẫn mềm. Còn nếu bạn dùng lượng nguyên liệu ít hơn thì để thời gian ít hơn nhé.

[@nidiamoreno1997]

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

[@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) ❤

[@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

[@jungyoojin5267]

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

[@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

[@anniezaw8312]

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

[@concut88]

Thank you my dear :)

[@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 :)

[@Nhumikana]

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

[@FaDr-pz1sb]

If the cream was on medium high temperature , is it gonna to melt , like if it was in garden or during the delivery

[@liveralugito732]

How if I don't have thermometer? How I can check that syrup?

[@jossiejeya424]

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

[@cecilia2737]

How much butter you use?

[@wayniewayne4493]

Can I do it in a hand mixer?

[@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

[@mindymaria871]

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

[@ridmar001]

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

[@nininwijayanti4863]

Thanks for your tutorial , the best chef

[@МаринаКолодезева]

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

[@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.

[@ceresme90]

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

[@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.

[@kuntidanoitip2769]

Hi. What happen if we just pour the water out

[@AA-wm8jp]

Idk but I was wondering the same thing. I’ve made the big 3 buttercreams and I personally prefer Swiss, but this is intriguing and I like that it’s just the temp difference that gets a markedly different result. Now I wanna know what happens when you skim out the water 😃

[@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 🤣

[@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

[@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.

[@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♥️💕

[@DiomerysRamirez]

It looks like simple butter at the end.

[@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!

[@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.

[@iDislikeNames]

What is the difference between this and a chilled Italian buttercream? Does incorporating chilled instead of room temp butter change anything besides the temperature?

[@sidiqrangga6390]

when making italian b.c. you mix the melted sugar into the egg white that is already whipped, after that when the temperature drop, mix in room temperature butter. noted that when making Italian it's important to use room temperature butter because the butter will blend the meringue mixture easily therefore the texture is more airy. compared to Korean b.c when mixed in the cold butter the meringue become depleted and its harder for butter to blend in but the result will make this b.c less airy and more silky, I would suggest using paddle instead balloon whisk attachment when you want to incorporate butter into the meringue mixture. cmiiw

[@iDislikeNames]

@@sidiqrangga6390 thank you for explaining this. I’ve made both many times by now and there is a clear difference, but it is very hard to find a thorough explanation on how and why that is.

[@sidiqrangga6390]

@@iDislikeNames your welcome btw I only knew these based on theory and never actually made it by myself, you say you made both can you explain further differences I'm really curious and afraid to fail :( and what type of bc that is better for your personal uses? thank you so much XO

[@iDislikeNames]

@@sidiqrangga6390 I’m surprised you haven’t made them before, because your description is spot on. Like you described, traditional IMBC is light and airy, while the Korean version is like a very dense paste that holds its shape amazingly well when piped. I actually use the whisk attachment when making Korean buttercream because it’s more effective in cutting up the cold butter chunks into smaller pieces eventually creating an emulsion (takes like 20 mins and it looks like a curdled mess until the very last moment lol). IMBC is great for spreading on cakes and piping as well, but since it’s softer it cant make gravity-defying flower petals as well as Korean buttercream can. You seem to already have a good understanding of it, you should totally go for it! Meringue buttercreams look like a mess until the end so don’t be afraid and trust the process

[@frchristie]

Italian use cold butter too. So basically this is italian meringue but less mix.

[@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 👍🏻👏🏻

[@sweettoothbakery8940]

So can i cover a cake with this buttercream

[@ameeratulaniqah4267]

How do i store this and reuse it?

[@susanlemon7860]

This buttercream can use with Russian piping?

[@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☺️☺️

[@KV-db9gw]

Is there any vegetarian eggless way to make it?

[@GénesisDanielaBarreraCarreño]

Muchas Gracias!

[@faitholivar663]

Does it hold in hotter temperatures?

[@keirreannpamintuan483]

Hi just want to ask if i can use a hand mixer if i don't have a stand mixer?Thank you

[@eloizacanlas6751]

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

[@papagowon2129]

How long do I need to mix for the water starts to come out of the butter?

[@neomuhappy3223]

There’s no specific time because results may vary on the type of mixer you will be using. Just keep the mixer on until the water comes out and until it incorporates again in the butter. Hope this helps ☺️

[@macly2022]

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

[@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...

[@jamieromar6168]

Is this good in hot humid weather?

[@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?

[@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?

[@rinisafirra6954]

so good your recipe 👍👍👍

[@nguyenthienanh926]

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

[@cleotildomagsino9376]

hi is this icing okey in hot place like Philippines

[@linhtrankhanh5129]

cho em hỏi là lọai này hợp bắt bông thuii đúng ko ạ? tại em thấy texture nó hơi kiểu waxy , ko xốp như swiss buttercream

[@concut88]

Bạn ơi, đúng rồi í, kem này hợp với bắt hoa vì nó chắc và ko xốp nên cánh hoa sẽ mịn và bóng hơn, đứng chắc hơn. Tuy nhiên khi chà láng bánh thì kem bơ Thụy Sỹ sẽ hợp hơn vì nó xốp và bông hơn 😀

[@bhavanisri8515]

Is this stable enough after piping flowers??

[@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.

[@bhavanisri8515]

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

[@louisebooth21]

Hi what kind of sugar is that?

[@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.

[@nicolemacdon4451]

Can I use half butter and half shortening?

[@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.

[@TheLoveforBaking]

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

[@sukainaqabbat9262]

How much butter in the recipe?

[@makedaanderson5399]

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

[@bhavanisri8515]

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