FINALLY, ITALIAN MERINGUE BUTTER CREAM MAKING video!
It's the butter cream that's PERFECTLY FIRM for FLOWER PIPING as well as SOFT and SAVORY!

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So far, there have so many trials and errors to make the best cream condition for flower piping. It's because that for some, the obvious process was just not for me.

It's not perfect though, I dedicate this butter cream making video to every single person who has participated in my flower cake class, eedocake.

플라워 파이핑을 위한 최적의 크림상태이자
부드럽고 고소한 맛의 크림을 만들기까지
실로 많은 시행착오가 있었습니다.
어쩌면 당연한 것들에 해당하는 밑거름이 제게는 없어서였지요.

지금에 와
비록 완벽하지는 않지만,
본 버터크림 영상을
그시간 이도케익을 다녀가신
한분 한분께 바치고 싶습니다.

Italian Meringue Buttercream Making

-Ingredients-
Unsalted butter 450g
Water 50g
Sugar 1 150g
Egg white 150g
Sugar 2 30g

-Italian Meringue-
1. Boil the syrup with water & sugar A up to 118 ℃ at medium heat. (No stir)
Whip the egg whites and sugar B to soft peak.
2. Add syrup in a thin trickle and raise the meringue at high speed. When lifting the bit, it should be shaped like a bird beak. (stiff peak)
3. Cool the meringue till under 30 ℃.

-Buttercream making-
4. Add butter (room temperature is MUST) into the meringue little by little while whipping at medium speed.
5. After well mixed, whip it till creamy at high speed.
6. When the texture becomes hard, stop it.

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For further cake design view,
[ Ссылка ]...

For further cake making videos,
[ Ссылка ]...
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