Oh, so this is a takeoff from G.G.'s Glossy Buttercream! It looks so yummy! Two months ago I swore I'd never go to the work but since I have now watched quite a few videos on it, I just might give it a whirl! Does this color well? And one of the biggest reasons for making this is because it pipes such beautiful detail when piping flowers? At least, G.G. pipes the most beautiful flowers I have ever seen with her Glossy Korean Buttercream!! Thanks for your version.
hi is it safe to consume i mean cus the egg is not cooked , sorry for this question but my country so sensitive when it comes to uncooked egg recipe , really want to try yours ..
That sugar syrup is SO hot, it kills anything and the small amount of egg whites is basically cooked. And you should never be sorry for asking a question that has to do with your country's beliefs! Take care and have fun piping!
You can use pasteurized egg whites. They come in a carton (like milk) and are in the dairy section. I have also seen a video where she used dry egg white powder.
WAY more work than I want to go to...call me lazy, I guess! lol! I have found that the SMBC recipe works if you don't beat it to the point of SM. I am not fond of messing with boiling hot syrup, especially when there is an easier way. Whatever works...and to each his own! Good luck, everyone!
Yes, stand mixers have bigger motors so they are much more powerful and stronger. It's easy to get ruined if you use hand mixers as they are not powerful enough or stable.
Stand mixers have more power AND you always have both hands available...which you need with this buttercream! I can't even imagine doing this with a hand mixer!
@@risniramadhani8576 , here's what I read... Korean glossy buttercream is exactly the same as Italian meringue buttercream with one small change. The butter in Korean buttercream is cold when it is beaten in. This one change completely changes the texture and look of the final buttercream.
Oh, so this is a takeoff from G.G.'s Glossy Buttercream! It looks so yummy! Two months ago I swore I'd never go to the work but since I have now watched quite a few videos on it, I just might give it a whirl! Does this color well? And one of the biggest reasons for making this is because it pipes such beautiful detail when piping flowers? At least, G.G. pipes the most beautiful flowers I have ever seen with her Glossy Korean Buttercream!! Thanks for your version.
Great channel and tutorial! Can wait to give it a try myself, thanks for sharing 😊
bellissimo. grazie!
So it’s like Italian buttercream just double up the butter and different methods. ? Very Interesting
Thank you!!!
Is this the same as GG buttercream?
it is easy to use this for cover the cake?
hi is it safe to consume i mean cus the egg is not cooked , sorry for this question but my country so sensitive when it comes to uncooked egg recipe , really want to try yours ..
The egg white will automatically cooked, because it is poured with hot sugar.
That sugar syrup is SO hot, it kills anything and the small amount of egg whites is basically cooked. And you should never be sorry for asking a question that has to do with your country's beliefs! Take care and have fun piping!
i made it but wonder , how does it taste? for me its to buttery . is that how it should be taste ? its like regular buttercream
Room temperature butter or cold?
GG cakes creation? I heard this buttercream was created by GG?
Are the eggs cooked all the way..?
Beautiful thank you.
thank you for the recipe I have a question
can we use pastrized egg whites? and how many suger did you use with the meringue?
Yes, you can use pasteurized egg whites. I used all sugar (A&B) to make the Italian meringue.
@@KimsCAKEART thank you
🥰🥰🥰
I didn’t see how much sugar how many eggs white...?
What type of sugar for d cream granulated or confectionery.
Cream is lovely.
Granulated...never confectioner's in something like this!
Hi, may i know whether the egg white is in room temp or straight from fridge please
straight from fridge :)
Kim's CAKE ART thanks so much
Hi dear.. if I can make this without egg?? What can I replace please??? Do suggest
Thnq
You can use pasteurized egg whites. They come in a carton (like milk) and are in the dairy section. I have also seen a video where she used dry egg white powder.
WAY more work than I want to go to...call me lazy, I guess! lol! I have found that the SMBC recipe works if you don't beat it to the point of SM. I am not fond of messing with boiling hot syrup, especially when there is an easier way. Whatever works...and to each his own! Good luck, everyone!
so italian meringue buttercream??
Sì, è vero)
Can u also make a chocolate one of that?
Will the buttercream come same if i use an electric hand whisk?
I highly recommend using a stand mixer but hand mixers would work when you make a small portion.
Hello can you please share buttercream recipes without egg whites?
Sorry there, there's no Italian BC recipe without egg whites. I will share next time if I find a good one.
You need to find just an American Buttercream video.
Is it yummy?
Did you put the sugar and water mixture while it was still hot
Yes, be careful! One of the reasons I do not use this!
Can i make flowers with this buttercream??
Yes, this recipe is for making buttercream flowers and frosting cakes
I follow this recipe but is not work ? I use hand mixer.Does it different hand mixer and stand mixer?
Yes, stand mixers have bigger motors so they are much more powerful and stronger. It's easy to get ruined if you use hand mixers as they are not powerful enough or stable.
Stand mixers have more power AND you always have both hands available...which you need with this buttercream! I can't even imagine doing this with a hand mixer!
What if i don't have unsalted butter, can i replace with salted butter
i'd say no, just because it would probably be too salty :/
I have with SMBC, and sometimes it helps to cut the sweetness a bit!
😘 😘
Where do I find the ingredient amounts?
It looks the same as Italian Meringue Buttercream. What's the difference?
I did some research and found the answer. Thank you!
Tell me please..
@@risniramadhani8576 , here's what I read... Korean glossy buttercream is exactly the same as Italian meringue buttercream with one small change. The butter in Korean buttercream is cold when it is beaten in. This one change completely changes the texture and look of the final buttercream.
Ouhh thank uuu for the explanation^^
@@mariasapinoso8002 would you say the texture is firmer than Italian meringue? also because its cold usually it makes it less smooth?
The method is exactly the same as italian meringue buttercream.
right, this is IMBC method
নাইছ ভিডিও
Здравствуйте подключите пожалуйста русские субтитры.
искала искала русский перевод или субтитры и так и не нашла🤷♀️
This is literally just italian merengue
Will it be like fatty
No more "fatty" than any other "butter"cream!