buttercream flowers

The recent trend in making buttercream flowers is the use of glossy Korean Buttercream. The original Korean buttercream is made using the Italian meringue method. I adapted it to make the Swiss meringue method.

Glossy Korean Buttercream Recipe

Egg whites (about 6 whites)

White sugar

Unsalted butter ((4 sticks))

tsp Vanilla Extract

Salt

Cut the butter into cubes, and place in the fridge.

In a clean, grease-free mixer, add the egg whites and sugar.

Place it over a double-boiler (explained above) and gently whisk until all the sugar is dissolved.

When you no longer feel any sugar between your fingers, remove it from the heat.

Place the mixer on the stand with a whisk attachment. Start at a medium-speed then increase to high speed after two minutes.

When you reach stiff peaks, place both the meringue bowl and chilled butter cubes in the freezer for 10 minutes (no more)

After 10 minutes – place the mixer bowl back on the stand and whip for a minute.

Then, start adding the almost frozen butter one cube at a time.

The buttercream will break-down at this point. (water from the egg whites will separate from its protein). This is normal with this buttercream.

Continue to whip until the water starts getting absorbed back into the buttercream again.

Once you have no more water in the bowl, your buttercream is ready.

This can now be colored and used to make Korean buttercream style sugar flowers.

https://content.jwplatform.com/videos/Ug0qnSR7.mp4

The recent trend for making buttercream flowers is the use of glossy Korean Buttercream. This original meringue-based buttercream is made using the Italian meringue method. I adapted it to make the Swiss meringue method

Korean Buttercream Recipe Blog

This simple and delicious vanilla buttercream is perfect for frosting cakes and cupcakes.

Buttercream Frosting

vanilla (15 milliliters)

lb confectioner's sugar (454 grams)

unsalted butter (225 grams, room temperature)

tbsp heavy whipping cream (45 milliliters)

tsp salt

Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.

Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process. 

Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.

This simple and delicious vanilla buttercream frosting is perfect for frosting cakes and cupcakes. It’s so creamy and dreamy, you might just want to eat it plain! You can add any flavor you'd like too. I love rose water, orange blossom water, coffee, lemon and strawberry. 

Full Recipe: https://preppykitchen.com/vanilla-buttercream/

Vanilla Buttercream may seem beyond simple but I get a surprising number of questions from bakers everywhere about it. So let’s set the record straight with perhaps the most ubiquitous and variable frosting there is! Let me know how you enjoy this recipor have more questionse; historically, I have found it to be a crowd pleaser. 

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The new treand is buttercream flowers in an Asian paste made with white beans called Korean bean paste buttercream but is not really a buttercream. It has very little butter and sugar but lots of beans. Perfect for those who do not like sweet buttercream.

Korean Bean Paste Buttercream for Piping Flowers

Canned white beans

Sugar

Butter

tsp Vanilla extract

tbsp Rum (or fresh cream)

Fresh Cream (as needed)

Drain and wash the beans in clean water.

Skin the beans by simply crushing them between your fingers.

Alternatively, crush the beans through a sieve this will leave the skin behind.

Use a blender to grind the beans further to a smooth paste. This will give you a smooth buttercream

In a saucepan heat the bean paste and sugar until the sugar dissolves.

Continue until all the sugar is evaporated and you have a white bean paste mass.

MAKE THE BEAN PASTE MASS

Combine the prepared bean paste, butter, vanilla extract, white rum or fresh cream, and white food coloring.

Mix thoroughly until you have a smooth soft paste.

Leave at room temperature to cool completely.

This paste is now ready to color and make your bean paste flowers.

Use fresh cream to create a softer consistency as required.

The more fresh cream you add the softer the petal will be.

This bean paste buttercream will keep in the fridge for up to a week.

MAKE THE BEAN PASTE BUTTERCREAM

https://www.youtube.com/watch?v=9nBURwd7l-w

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G.G.is the first inventor of Glossy Butter Cream and the only patent holder.

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How to make Bean Paste for piping flower from Canned bean

The new trend in buttercream flowers is this Korean buttercream recipe that glossy but dense and firm. Similar to a meringue buttercream this is egg white-based and the original recipe is made using the Italian meringue method.

Water

Unsalted butter (80% fat)

Egg white (fresh)

Cut butter into cubes and freeze to 10 C / 50 F

Place the egg whites in a clean grease-free bowl.

Once the egg whites start to foam up gradually add the 50 grams of sugar.

Continue to whip until the eggs are stiff peaks but still shiny

Simultaneously, place 150 grams of sugar and water in the heavy bottom saucepan over medium heat

Bring to a boil and do not stir. If necessary shake the pan.

Place a thermometer in the syrup and let it reach 118 C / 244 F

Gradually pour the sugar syrup into the whipped egg whites

Once all the sugar is in – continue to whip the egg whites for few more minutes.

Place the meringue bowl inside the freezer until the meringue cools to below 30 C / 86 F temperature

Now start adding the chilled butter (10 C / 50 C) into the cooled meringue one at a time.

At this time, the buttercream will break down at first then start to blend back again. just continue to whip until you have no more water in the bowl.

Your buttercream is now ready to be colored and used to make sugar flowers

https://www.youtube.com/watch?v=Ldc75yT5Exw

All about The G.G. Glossy Buttercream

A step by step pictorial and video tutorial to making different types of BUTTERCREAM FLOWERS for cupcakes and cakes using tips and techniques that is perfect for beginners.&nbsp;

How to make Buttercream Flowers

chocolate cupcakes

500 gms Unsalted Butter (softened)

tin (400 gms) Condensed Milk

tsp Vanilla essence

food colouring

Beat the softened butter until smooth creamy and paler in colour. Add in the condensed milk and beat until stiff.

Next in goes the vanilla essence. Beat that well too. Your condensed milk buttercream frosting is ready.

Divide it into separate bowls and colour it as per your needs by just adding a drop at a time.

Make flower patterns following the step by step method as mentioned in the paragraphs above using the specific tips or nozzles or you can also follow the video tutorial attached to the recipe card.

https://www.youtube.com/watch?v=7ugnLIffGxE

In this video let us see how to make buttercream flowers on cupcakes - part 1.

Before that I would highly recommend you to check out how to make buttercream from my buttercream 101 video series - https://www.youtube.com/watch?v=rKJ-UxUS1G0&t=1s

The 5 buttercream flowers that we are making in this video include:
Buttercream Sunflower Cupcakes
Buttercream Hydrangea Cupcakes
Buttercream CHRYSANTHEMUM cupcakes
Petal Flowers and
Buttercream Roses

We will also see how to make cupcake bouquet using the amazing edible roses and all the buttercream flowers that we just made.

One of the easiest way to decorate your cakes and cupcakes is by making edible flowers. This video tutorial to making different types of BUTTERCREAM FLOWERS for cupcakes and cakes has many tips and techniques that I believe would be helpful for beginners. Perfect tutorial of buttercream flowers for beginners.

We will talk in depth about the buttercream rose tutorial in our next video until then hope you enjoy this piping roses technique :)

The only three important things that you need to know is
1. The right consistency of Buttercream
2. Piping Tips
3. Patience, Practise and Perseverance. 

Check out the written printable recipe of how to make buttercream flowers on cupcakes - part 1 from here: 
https://spicesnflavors.com/how-to-make-buttercream-flowers/
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Related Recipe:

1. Buttercream 101 (Condensed Milk Buttercream recipe) : https://www.youtube.com/watch?v=rKJ-UxUS1G0&t=1s

2. Best chocolate cupcakes ever : https://www.youtube.com/watch?v=sAo8z_Ave3A

_________________________________

My Favourite Recipes:

1. Puffy Pita Bread: https://www.youtube.com/watch?v=rzmj2ejfNO0&t=77s

2. Gulab Jamun Cake: https://www.youtube.com/watch?v=zw50sduUO4I&t=1s

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I will see you soon with another recipe

Until then
Hugs 
Sushma

How to make Buttercream Flowers on cupcakes - Part 1 | Cupcake Bouquet

How to make a beautiful vintage inspired buttercream cake with fresh flowers! This cake is perfect for Mother&#39;s day, small weddings, bridal showers, baby showers, birthdays and more!

Vintage cake with vanilla buttercream

cake flour

sugar

salt

Tablespoons baking powder

baking soda

egg whites (room temperature)

vegetable oil

buttermilk (room temperature or slightly warm)

butter

vanilla

unsalted butter (softened)

vanilla extract

pastuerized egg whites

NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C

Prepare three 6&quot;x2&quot; cake pans with cake goop or preferred pan spray. Fill your pans about 2/3 of the way full of batter. 

Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer with paddle attachment. Mix for 10 seconds to combine. 

Combine 1/2 cup of the milk and the oil together and set aside.&nbsp;

Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside.&nbsp;

Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.&nbsp;

Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.&nbsp;

Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking. 

Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.&nbsp;

Place your egg whites, powdered sugar, vanilla and salt into the bowl of your stand mixer with the whisk attachment.

Mix on high for 5 minutes

Reduce the speed to low and slowly add in your softened butter in small pieces until it&#39;s all added in.

Mix on high for 5 minutes or until your buttercream no longer tastes of butter and tastes sweet

Switch to the paddle attachment and mix on low for 5-15 minutes until your buttercream is very soft and doesn&#39;t have any bubbles.

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