Korean Buttercream based on GG method — Kem bơ Hàn Quốc
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The method to make this buttercream was originated and invented by GG-CaKraft.
Several years ago, the trend of the Korean buttercream flower cakes was developed in my country (Vietnam). Beside the Korean bean paste, we were familiar with the new type of buttercream that we called it as “Korean buttercream” which is more shiny and stiff enough to make the thinner and more natural flower petals. We called it as the Korean buttercream just because it came from Korea but we did not know who invented it because it was popular and we thought that was a new type of buttercream besides the Swiss buttercream, Italian buttercream, French buttercream… There were many people who have shared their recipes and the method to make the Korean buttercream on the internet (through their blog, YouTube, website…) with different versions (with the milk, the whipping cream, the egg white and sugar syrup – like the Italian buttercream method, or even with the corn syrup…). I have tried to make many of them based on their shared recipes. However, I prefer the taste of the buttercream made from the egg white and the sugar syrup because it seems less fatty and less creamy than the others. And based on that, I have adapted the ingredient quantity and other notes about the process that I have learned through my practice to make the “Korean buttercream video” and share it through my YouTube channel on 19th November 2018.
On 24th March 2019, thanks to the video shared by GG-CaKraft – who is one of my favorite artist that I have followed among other Korean buttercream flower artists, I have known that the origin of the buttercream that we often call it as the “Korean buttercream” in my country was originated by the G.G. Glossy Buttercream – which was invented by GG-CaKraft. Thanks to her shared video, I have known the story behind the buttercream and understand how hard it was for her to invent this buttercream. As she said, even there were different versions of the glossy buttercream, but she is the first one who broke the rule and create the new type of buttercream based on the “cold temperature”. For sure, I will give her a credit in all of my posts related to it (my blog, my instagram, my Youtube). Thank GG very much for bringing to the world the wonderful technique to make the more beautiful buttercream flowers. I really appreciate it!
For more information about the GG glossy buttercream recipe, please check the link below from her Youtube channel:
Thank GG again for the recipe and especially the detail temperature that she mentioned in her video (which I have never known before), I will try her recipe soon.
P/s: I do not know how to call it now. Should I still called it as the “Korean buttercream” as before or should I still keep the same name but give specific information, for example: Korean buttercream – with GG glossy buttercream method? Or should I call it as a different name? I will write the comment in her channel to have her idea about it to change/adapt the name of my video.
For the detailed instructions and notes on how to make the Korean buttercream, please check my blog post at this link:
Link bài viết hướng dẫn chi tiết và các lưu ý về cách làm kem bơ Hàn Quốc tại blog:
Pour plus d’informations sur comment faire de la crème au beurre coréenne, jeter un coup d’œil à mon blog:
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