The Perfect Korean Buttercream (Extremely Stable & Glossy) : Twisty Taster

Very good presentation of this teaching video...

I love this method. It is really an italian meringue buttercream, with the exception of the temperatures being very important here. In IMBC, everything is a bit warmer, say room temps, but here, you need to keep the temperatures much lower. I think this is what gives it that translucent quality I have been looking for and is so prevalent in Asian buttercreams and cake decorating, simply beautiful! (please pardon my "Asian" reference is that is incorrect) I also wondered, you use the whip attachment throughout, and I have found that, at the stage where is seems to curdle and split, I switch to my blade attachment that also has a scraper. It seems to work faster, but also smooths out those larger air bubbles. Thank you for an amazing and easy to follow video. I'm going to check on other things you may have.

I tried this today, followed every step, I am in love with recipe. Thank you so much💕💕

Woow...looking very tasty.....!

THANK YOU for the American conversion of measurements!!!!!

Thank you for teaching us how to make this butter cream, God Bless you always...

Thanks for sharing 😊 It seeams like ital. meringue but you refrigate meringue and use cold butter. It ist interesting 😊 Can you share the taste? Ot is less sweet and „buttery“ taste likely swiss meringue buttercream? Would appreciate your response 😊

Hello! Can the Korean Buttercream be good in tropical countries? Like it wont melt easily? Thank you in advance!!! And for this Vid! God bless!

I can't wait to try this

Thankyou for making this vid! Another question, how do you store the korean buttercream for nextday use? And how long can you store them?

Thanks for sharing this nicely recipe and method❤ Only one question please, does it look like a swiss meringue butter cream? Or what is the difference between Korean and Swiss meringue? I didn't notice the difference 😢😊

Excited to try this recipe. But am wondering if i can add colouring after the buttercream is done?

Thank you so much for the visuals. This was really helpful. Do you think this is enough frosting to pipe flowers for 12 cupcakes.?

Hi, is this the infrared thermometer for human or a special one for food? Thank you in advance.

Hi 👋🏼 do you have a video on piping flowers using Russian nozzles and this buttercream? 😊

Can you cover the cake with this buttercream as well and does it taste buttery?

May i know why did you use salted butter instead the unsalted?

thank you for your tutorial. if i wanted to skip the water and sugar heating process, can i just use 75g of glucose syrup?

If you use an infrared device to temp the egg whites after adding cooked sugar and after being placed in the refrigerator, will it give an accurate temperature of the center of the mixture?

hi, thank you for the video. i just to clarify is that the boiled one must to put right after reaching the temperature or need to left warmer before mixing?