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

Very good presentation of this teaching video...

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

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!!!!!

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 can't wait to try this

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

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

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

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?

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

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

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 😊

Hie thank you Can i use this frosting in areas with hot weather

Hi thank you for sharing. It's okay if i use hand mixer?

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?

Thanks for sharing. The buttercream looks so stable and beautiful. But i have a question, if we store it in refrigerator, what do we need to do before we use the buttercream that we store in the refrigerator before? Do we need to whip it again or just let it melt? Also, can we add the food colouring after we finished the buttercream? Hope you will answer this and would really appreciate your answer, thank you so much ❤️

Hi thanks a lot for the video. Which one do you think is more stable? Korean buttercream or italian buttercream for hot weather? Pls advise! Thanks a loy

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!