I live in Ireland. Cows are mostly grass fed . The Korean white butter are corn fed type. I tried it today, the color is just as yellow as the butter sells in the shop. But thanks for this, makes me want to do my own experiment💕
I think if the whipped cream we use is also a bit yellow, we will still get yellow butter in the end . The issue is the dairy products we get in Australia is all from fresh grass fed cow....... so I think it’s really hard for us to get white butter here unless we buy the butter that is imported from Europe, which is also very expensive and not even as white as Korean’s . 😢
Sylvia Huang there’s a few options, you can offset the white balance with a bit of good quality purple gel colour, or you can add titanium dioxide.to whiten it, or both
If using this homemade white butter to make buttercream frosting will it decrease the life of the buttercream frosting as well since the butter sours after 2 days?
Atleast 35% fat. The higher the fat content the better. The preferred cream for butter making is Atleast Thickened or Whipping Cream. Never use Light Cream
Bubby’s Hobby Thank you for this GG. I often make my own butter even cultured butter we are rich in fresh milk and fresh cream here in Australia but the cows are grass fed so the butter always turn yellow, the only way i make the buttercream white is put tonnes of icing sugar which I hate 😢 or Use the purple trick or Titanium Dioxide. No way i would ever use shortening for my buttercream 😐. Im so jealous you can make a white butter there 😭 Anyways. Thanks for Sharing 😍❤️❤️
I have made butter a lot of times and made cakes with it as well.. The problem is if it is kept for a long time like a week it taste turns sour.. How can we prevent this?
You need to rinse the butter really well after you remove all the water from it to ensure all of the buttermilk is gone (buttermilk is the liquid, or 'milk' that drains from the homemade butter), which is how our grandmothers made butter. After rinsing it, you can then add a pinch of salt to it if you prefer salted butter. But I have to say, I love this tip on making my own butter! I've been a cake decorator for 40+ years, and always beat the butter several minutes to lighten it, and it still isn't as white as this is. So I'll definitely be trying this. Thanks, G G CAKRAFT!
I live in Ireland. Cows are mostly grass fed . The Korean white butter are corn fed type. I tried it today, the color is just as yellow as the butter sells in the shop. But thanks for this, makes me want to do my own experiment💕
I think if the whipped cream we use is also a bit yellow, we will still get yellow butter in the end . The issue is the dairy products we get in Australia is all from fresh grass fed cow....... so I think it’s really hard for us to get white butter here unless we buy the butter that is imported from Europe, which is also very expensive and not even as white as Korean’s . 😢
Sylvia Huang there’s a few options, you can offset the white balance with a bit of good quality purple gel colour, or you can add titanium dioxide.to whiten it, or both
I really needed this video TT
Have a question. I think you are using single cream not double?
Did you try replace the white butter for shortering vegetable? It is white and does not have taste
Thank you for your video.
Yellow batter is my problem
Ooh! Now thinking about infusing the cream with a vanilla pod before whipping to make vanilla infused white butter. Yum!
Wow, this is amazing❤
If using this homemade white butter to make buttercream frosting will it decrease the life of the buttercream frosting as well since the butter sours after 2 days?
Thanks GG for this! I just want to know if I can also use whipping cream for this? Or can you suggest a specific brand? Thanks!
Thanks for the recipe. Can u use this butter for frosting and if so how much cream would u need for 500g
I think she said at the beginning of the video,that 500ml of cream makes about 250g butter
At 0.44
@@sarahg5705 thanks 🤗
@@angeliquesabbatini5205 😄😄
May i ask, what percentage of fat should the cream contain?
Atleast 35% fat. The higher the fat content the better. The preferred cream for butter making is Atleast Thickened or Whipping Cream. Never use Light Cream
@@bubbyshobby2208 thanks so much!!
In her vid of the GG glossy korean buttercream, she said 80% fat in butter is needed
" butter should be over 80% fat. Animal fat. Not veg. Or margarine"
@@ginafajardo821 thank youuu!!!
I often overwhip my cream at work and make butter lol
Me too 🤣🤣
Bubby’s Hobby
Thank you for this GG. I often make my own butter even cultured butter we are rich in fresh milk and fresh cream here in Australia but the cows are grass fed so the butter always turn yellow, the only way i make the buttercream white is put tonnes of icing sugar which I hate 😢 or Use the purple trick or Titanium Dioxide. No way i would ever use shortening for my buttercream 😐. Im so jealous you can make a white butter there 😭 Anyways. Thanks for Sharing 😍❤️❤️
I have made butter a lot of times and made cakes with it as well.. The problem is if it is kept for a long time like a week it taste turns sour.. How can we prevent this?
Homemade butter has a very short shelf life. It is recommended to use it out within 1-2 days before it goes bad.
Maybe put it in the freezer instead? :D divide it into small portions and freeze them. Take out only what you need.
You need to rinse the butter really well after you remove all the water from it to ensure all of the buttermilk is gone (buttermilk is the liquid, or 'milk' that drains from the homemade butter), which is how our grandmothers made butter. After rinsing it, you can then add a pinch of salt to it if you prefer salted butter. But I have to say, I love this tip on making my own butter! I've been a cake decorator for 40+ years, and always beat the butter several minutes to lighten it, and it still isn't as white as this is. So I'll definitely be trying this. Thanks, G G CAKRAFT!
Thank you so much!!! ❤❤❤
can this use for make the flower
Of course!
Gg can this be used for SMB ? Thanks for the video
Yes, its a Butter
Dear GG… in Malaysia I cannot fond fresh cream and here we have non diary topping cream and whipping cream - may i know which one to use?
Whipping cream
Hello GG! This works with UHT milk or only raw milk?
Make from whipping cream or heavy cream.
You’re supposed to thoroughly wash butter in ice water until it runs clear. I hate making butter.
You look so pretty
TQ GG
Y would u want white butter?!?!?!?
White frosting
Couldn't understand half the things you said in the intro. That loud music was totally unnecessary
😍😍😍
😅❤
🙏🙏🙏💖💖💖
This video explained nothing and how do you become a patent holder of something that you don't even specify in the video
Irritating music and can't understand a word