I’ve just found your channel and absolutely love your work. I see all the videos are from a year ago? Are you planning on making anymore videos? Do you ever visit the UK ? Would love to organise a demonstration from you. Keep making beautiful cakes.
Ce que vous faites comme travail sur votre chaîne et formidable et créatif. Je vous souhaite toute la réussite du monde et vous méritez tout le respect l'artiste. ما تعرضه على قناتك مذهل وكله ابداع. اتمنى لك كل التوفيق والنجاح ولك منا كل الاحترام والتقدير لانك فنان. متابعتك الوفية من الجزائر.،🇩🇿
Love your videos! Thank you! Can you freeze the flowers you make with this buttercreen frosting? How long can you store the flowers for and best way to store frig or freezer?
you can def freeze them! you can look up the guidelines for any other italian meringue, but as far as floral piping goes i think the standard is to freeze them on parchment squares like the ones she pipes on in other videos! that being said your flowers will definitely hold up in the freezer for longer than the fridge especially by virtue of the thinner frosting. i've personally found that frozen thicker batches with color tend to experience breaking of the dye, so i would also definitely follow the steps to defrost in the fridge overnight, but flowers should be fine and ready for assembly
Thank you so much for this video... appreciate for your efforts you put on this video. Can't wait to try it.. I always adore your work. Thanks again for sharing your knowledge with us 💗💗😍😍
Always admire your stunning work. Can I ask do you ever have the problem that the buttercream getting soft while been holding to long. This is my biggest challenge when comes to flower piping. Also the temperature in the room also changes the texture of the butter cream. Could you kindly share some tips on this? Thanks in advance!
Firstly, thanks for the interest! and of course the cream changes depending on the room and hand temperature. If you get used to be quick to pipe, the cream will stay better condition. Otherwise, try to keep the room temp as low as you can!!! (as like 17~ 18 degrees?)
Thank hoy so much for shearing! Im a begginer. I would like to ask how can I save the cream if I make it and need to use it later? Thank you!!! So beautiful your work.
thankyou for sharing this! you said on the vid that this is 2 times the basic recipe, can i know the usual recipe that you use? i'm afraid i will make too much if i use this measuring, i want to make a small medium cake like in your cake decorating video ^__^
Not sure if you’re still looking for an answer to this question, but the measurements she gives in the beginning are what you need for a single batch. She was just letting us know that when she made it she used twice as much a what she has listed. So the 150 g whites, 150 g sugar etc is a single batch, not double. :)
Thanks for sharing. Your recipe has slightly lower sugar. I wonder how it will hold up here with temperature over 30C 🥵. I love how white Korean butter is. The butters here are more yellow, impossible to get snow white color buttercream.😞
During summer, here goes up to 36~38 degrees as well.. so we need to power up the air conditioner as much as we can. 🙈 When you finish the cream with yellow butter, add little bit of violet to make it less yellow. 🦾
@@mmk9850 Hey just fyi there’s a product called Flo-coat by Americolor that when mixed with water based food color gels turns them into oil based color. It colors IMBC with way less gel, and the color is more vibrant. You can also color chocolate if you add it (which you can’t do with regular gel color). I came across a video about it a while back and it really does work. You only need a few drops of flo coat for one drop of gel color so it lasts a while. I think Amazon has it too for a few dollars more (since they don’t charge shipping like Americolor does). Hope this helps!
I tried this but my butter ruined the whole meringue and I didn't know how to save it :( can you tell me the reason why this could happen? As soon as I added the butter my cream became curdy and yellow
The fact that the meringue began to be curdy as soon as butter was added means that it was separated. Plz check the temperature of butter and meringue.
소중한 레시피
쉐어 감사드려요 🌸👍 정말 어마어마한 실력을 가지고 계신거 같아요 😊
고맙습니다~😂
오늘 버터크림 영상보고, 크리스마스 케익 만드려고 합니다^^
쌤 ! 귀한 자료 덕분입니다
merry Christmas 🎉
Thank you for recipe, it's delicious.
You’re so creative, the best at this 🤍 we need more videos, you’ve been missed
I tried your recipe and flowers turned out great..! Thank you
I’ve just found your channel and absolutely love your work. I see all the videos are from a year ago? Are you planning on making anymore videos? Do you ever visit the UK ? Would love to organise a demonstration from you. Keep making beautiful cakes.
Finally 🙏🙏🙏 I’ve been waiting for this thank you!!! 😊😊😊
Let’s try it together! Hope you be successful, too!
시행착오를 거쳐 완성한 소중하고 소중한 레시피 공유에 정말 무한감사드립니다! 잘 사용할게요!!
알아봐주셔서 정말 감사합니다!! 진심입니다 ㅎ
Ce que vous faites comme travail sur votre chaîne et formidable et créatif.
Je vous souhaite toute la réussite du monde et vous méritez tout le respect l'artiste.
ما تعرضه على قناتك مذهل وكله ابداع.
اتمنى لك كل التوفيق والنجاح ولك منا كل الاحترام والتقدير لانك فنان.
متابعتك الوفية من الجزائر.،🇩🇿
Appreciated of your adorable msg.. Hope this lead you happy cakes!!
Hola, puedes activar los subtitulos en cada idioma, por favor? Gracias! Tus creaciones son excepcionalmente hermosas🎉❤❤❤
Your videos are so wonderful. Thank you! Can this be frozen if we don’t use the whole recipe?
Thank you so much. I always make Swiss but will try your Italian meringue!
Swiss meringue is also useful! But Italian one is the best!! 🙂 Good luck!
Wow Nice ❤️❤️❤️❤️❤️
wow this italian buttercream so soft and stable for frosting cakes decoration😍
Yes it is!!!! 🦾🦾🦾👍🏻
@@eedocake i can't find bubbles in this meringue buttercream😍😍
@@eedocake what is the name of butter you used? It looked so white! 👍🏻
좋은 레시피, 좋은 영상 너무 감사해요💕💕
응원의 글 고맙습니다!!! 🙂
I need to try this ASAP! Thank you so much for sharing 🤍
😌Good luck to you!!
Love your videos! Thank you! Can you freeze the flowers you make with this buttercreen frosting? How long can you store the flowers for and best way to store frig or freezer?
you can def freeze them! you can look up the guidelines for any other italian meringue, but as far as floral piping goes i think the standard is to freeze them on parchment squares like the ones she pipes on in other videos! that being said your flowers will definitely hold up in the freezer for longer than the fridge especially by virtue of the thinner frosting. i've personally found that frozen thicker batches with color tend to experience breaking of the dye, so i would also definitely follow the steps to defrost in the fridge overnight, but flowers should be fine and ready for assembly
@@gavinp6565 👍🏻👍🏻👍🏻
오랜 시간과 정성이 들어간 레시피를 이렇게 공짜로 배워도 될까 싶을정도네요 .. 정말 감사합니다. 크리에이터님 채널 보면서 많이 배우고있습니다! 좋은하루보내세요 ♥
Wow . Waiting for this video . Thanks alot ❤❤
Good luck to you, too!!
Thank you for sharing! How many servings per recipe? Total grams?
미국에서 제과제빵 관련업에 종사하는 외국인 노동자 입니다ㅋㅋㅋ
좋은 영상 그리고 팁 공유해줘서 고맙습니다 :) 저는 주로 헤비크림 (동물성)으로만 작업하는데 버터크림도 도전해 보겠습니다
좋은 영상 계속 업로드 해주세요 ~
ㅎㅎ 반갑습니다. 고맙습니다. 그리고 멋지십니다! 동물성 생크림 100%로 작업하면 정말 맛은 좋은데, 데코 작업에 한계가 커서 아쉬워요. 계절 및 이동 시 이슈도 크구요.. 버터크림도 잘 치면 너무 너무 맛이 좋아요! 🦾🦾🦾
Is this the cream used for the nice flowers ?
^^ right~~~
Thank you so much for this video... appreciate for your efforts you put on this video. Can't wait to try it.. I always adore your work. Thanks again for sharing your knowledge with us 💗💗😍😍
Thank you so much. Your work is awesome!!
Thankful!!
nice 🙆🏻♀️🙆🏻♀️🙏🏼🙏🏼🤓🤓
Thank u for sharing this!!!❤️❤️❤️
🦾🦾🦾
Always admire your stunning work. Can I ask do you ever have the problem that the buttercream getting soft while been holding to long. This is my biggest challenge when comes to flower piping. Also the temperature in the room also changes the texture of the butter cream. Could you kindly share some tips on this? Thanks in advance!
Firstly, thanks for the interest!
and of course the cream changes depending on the room and hand temperature.
If you get used to be quick to pipe, the cream will stay better condition.
Otherwise, try to keep the room temp as low as you can!!! (as like 17~ 18 degrees?)
@@eedocake Thank you so much for the reply. I will practice in the soon future . 🙏🙏🙏
이렇게 귀한 영상 올리시기까지 얼마나 고민하셨을까요.. 귀한영상 너무 감사드립니다.ㅜ 공부중이예요. 혹시 바닐라에센스 대신 바닐라익스트렉을 넣어도 되는지 궁금합니다. 이유가 있어서 사용하셨고 감히 바꿀수 없는 레시피라고 생각하는데 혹시 가능한지 궁금합니다.^^
너어어무 늦은 답변이라.. 도움이 되실지 모르겠습니다. 시중의 바닐라익스트렉의 농도/밀도가 제각각이라 용량을 잘 테스트 하셔야 합니다. 양을 잘 조절하신다면 물론 대체가 가능해요 :) 그래도 직접 만든 바닐라에센스가 품질은 최고인것 같아요
선생님영상 언제나기다리고있어요!ㅎㅎ
근데 영상과관련되지않는 질문이있는데 베이킹작업대 어디꺼쓰시나요?
지금쓰는게 작아서 아예바꾸려고하거든요ㅎ
아무튼 해피뉴이어입니다!!!🎉
너무 늦은 답변이라 너무 죄송해요.ㅠㅠ도움 드리기에는 늦었지만..
목공 스튜디오에 의뢰해 직접 제작한 아일랜드에, 대리석을 공수해 올려 사용중이에요.
Can I use half of the ingredients?
hello im from bali, the temp here is quite hot... and there's no ac in my kitchen.. i wonder how to set tempt til 23-24
Sorry toooooo late. But also it seems too hard to make 24 without ac..
Is this the one you use for all the cakes on your page?
Right~~~~
감히 선생님이라고 불러도 될까요 너무감사합니다 ^^
아이고.. 제가 감사합니다. 😌
Thank hoy so much for shearing! Im a begginer. I would like to ask how can I save the cream if I make it and need to use it later? Thank you!!! So beautiful your work.
till 1 week fine in fridge!
Would you cover the cake with this or only for flowers?
Same cream used for froasting and deco ^^
ابي طيب طريقه الكيك
thankyou for sharing this! you said on the vid that this is 2 times the basic recipe, can i know the usual recipe that you use? i'm afraid i will make too much if i use this measuring, i want to make a small medium cake like in your cake decorating video ^__^
Not sure if you’re still looking for an answer to this question, but the measurements she gives in the beginning are what you need for a single batch. She was just letting us know that when she made it she used twice as much a what she has listed. So the 150 g whites, 150 g sugar etc is a single batch, not double. :)
@@banangebliss3387 👍🏻👍🏻👍🏻
Thanks for sharing. Your recipe has slightly lower sugar. I wonder how it will hold up here with temperature over 30C 🥵.
I love how white Korean butter is. The butters here are more yellow, impossible to get snow white color buttercream.😞
Add titanium dioxide or liquid whitener to get white buttercream
During summer, here goes up to 36~38 degrees as well.. so we need to power up the air conditioner as much as we can. 🙈
When you finish the cream with yellow butter, add little bit of violet to make it less yellow. 🦾
@@mikaelacarbonilla4745 what brand do u recommend? Hard to mix well with buttercream if it is water based gel.
@@eedocake thanks for reply. I’ve tried that before. Though I can make it less yellow, I am not able to get pure white.
@@mmk9850 Hey just fyi there’s a product called Flo-coat by Americolor that when mixed with water based food color gels turns them into oil based color. It colors IMBC with way less gel, and the color is more vibrant. You can also color chocolate if you add it (which you can’t do with regular gel color). I came across a video about it a while back and it really does work. You only need a few drops of flo coat for one drop of gel color so it lasts a while. I think Amazon has it too for a few dollars more (since they don’t charge shipping like Americolor does). Hope this helps!
참고로실내온도는 여름이라 28 정도 되었던거같아요 꽃짤때는 괜찮았는데 어레인지때 꽃들이 무너져서 여름에는 아에상온보관이어려울까요 삼십분정도 두었던것같아요
28도는 정말 높은 온도에요~
21-23도가 안전합니다. ^^
완성된 케이크는 냉장실 보관해두셨다가 드세요~
@@eedocake 네 감사합니다 역시 작업장이있어야 좋은거같아요^^항상 넘멋진영상최고입니다🥰👍👍
선생님 제가만들어봤는데 상온에두면 자꾸 잎사귀가 녹아서 흘러내리더라고요 꽃도 무너져내리고요 단순히 여름이라그런걸까요? 에어컨을키고 어렌인지했는데 잎도만지면 (라텍스장갑끼고 ) 녹는느낌이있어서 어떻해야좋을지 답답한마음에글을씁니다 ㅠ
잎같으경우는 냉동을 오래해야할까요?
28도에서 파이핑을 했다는것만으로도 ㅎㅎ 힘든 시간이셨을것 같아요. 크림의 온도, 작업 공간 모두 21-23도 (잠시 24도까지 올라가는건 그래도 괜찮지만요) 유지해야 합니다.
잎 냉동은 15-20분이면 충분합니다
@@eedocake 마자요 선생님 힘든시간이였어요ㅠ 집이라 온도를 내리는게 쉽지가않아서 ᆢㅎㅎ 이렇게답을주셔서 정말정말감사합니다 혼자 고민 많이했는데 항상 너무잘보구 인스타도 잘
보고있습니다 버터크림이 장난아닌거같아요 정말멋지세요^^
What kind of butter that you use.
Korean Seoul Butter 100% fat (Sorry for tooooo late)
How many time can i conserve Buttercream?
1 week in fridge
I tried this but my butter ruined the whole meringue and I didn't know how to save it :( can you tell me the reason why this could happen? As soon as I added the butter my cream became curdy and yellow
I wonder what the temperature of the butter was at when you put it into the meringue. Did you check it if it's soft format like ointment?
The fact that the meringue began to be curdy as soon as butter was added means that it was separated. Plz check the temperature of butter and meringue.
I tried it again and checked the temperatures, and it was perfect! I would like to know if you have English translated classes that you conduct?
@@priyankashahdadpuri5911 Well.. I do only face-to-face lesson.. Hope Covid come to an end and may everybody meet for sth!
Where are you??💗
Sorry toooooo late! here's Seoul, Korea!
😍😍😍😍
🦾🦾
👍👍👍👍👍🤗
제몽영어라 내가 잘못구독한줄알았...
보시는 분들 90프로 넘게 외국인이라...^^;