Glossy buttercream is finally here! If you have always wanted to make glossy buttercream, look no further. THIS is it - buttercream that is shiny as ever. Aside from it being nice and glossy, this buttercream feels much firmer and doesn’t keep that much air bubbles, so it is silky smooth and it pipes like a dream. It’s my new favourite buttercream to make flowers with! The flowers look so realistic and beautiful. The recipe is recreated using GG Cakrafts method. The original Korean buttercream is made using the Italian meringue method. I adapted it to make it using Swiss meringue.
Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :)
Ingredients:
75g egg whites (whites of 2 eggs with shell weight 60g each)
75g sugar
1/2 tsp vinegar
225g cold unsalted butter (temperature of butter should be between 11- 13C)
1/2 tsp vanilla essence
Tips and Notes:
1. Temperature of butter is very important for this buttercream. It should be between 11-13 C.
2. Do not whip the cream too long because it will create more air bubbles and make the cream is not smooth rather make the buttercream softer.
3. Storage and flower piping conditions :
– Conditions for piping flowers: It would be better to pipe buttercream in cool conditions (or air conditioners) to limit the buttercream to be soft quickly, making it difficult to pipe flowers. The ideal temperature of buttercream for flower piping is from 15-20C.
– Storage/ Preservation: best to use immediately after making. In addition, it can be stored in the refrigerator for about 5-7 days maximum and in the freezer for up to a month.
– When using after freezing: Let the buttercream cool down at a temperature of 15-20C and re-whip. Buttercream will separate water, use a hand mixer at high-speed to help the buttercream blends again until there are no more condensed water left.
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