How to make Korean decorating buttercream

Cream, pastries, bread, and ice cream are all things that girls and children love to eat. However, most of the cream cakes sold on the market are made with margarine, which is extremely harmful to the human body if consumed frequently, especially for children, as it may cause obesity and diabetes. We can make the cream at home and then bake the cake, which is both economical and healthy. So how to make Korean decorating buttercream?

Korean-style flower decorating is colorful and gorgeous, with lifelike and beautiful shapes. The shapes and colors of the flowers are mostly derived from nature. It does not pursue deliberate neatness. The overall style is romantic and beautiful. It has become one of the most popular flower decorating techniques in the baking industry today. However, after a questionnaire survey, Bei Xiaoxian found that most people are not yet proficient in this technology. But it doesn’t matter. What Bei Xiaoxian is going to share with you today are the Korean-style flower decorating techniques sorted out by baking experts.

Newton has a famous saying: "If I have seen further, it is because I have stood on the shoulders of giants." If you can be familiar with these decorating techniques and apply them, it is equivalent to standing on the shoulders of giants. Whether it is modeling technology, decorating level, or cake appearance and sales, it can be taken to a higher level~

①First of all, what are the ingredients used to make the romantic and beautiful cream flowers?

Whipping cream, blending cream (based on unsalted butter), Swiss meringue cream, and even Italian ice cream can all be used to make romantic and beautiful Korean-style decorations, but blending cream is the most commonly used. The non-dairy cream that is currently very popular in some bakeries is not suitable for Korean-style decorating because of its texture.

What are the advantages and disadvantages of Korean-style decorating?

Korean cream flowers are suitable for decorating cakes. Although they are made of cream, they are more suitable for the hot weather outside. The relatively firm texture and melt-in-the-mouth taste of the fresh cream flower make it extremely outstanding. The disadvantage is that it is troublesome to clean the piping nozzle because it is oily and needs to be soaked in hot water before cleaning, which will make it easier to clean.

③Tips for using pigments

Colorful and dazzling Korean-style flower decorating naturally requires pigments, but Bei Xiaoxian does not recommend the use of colored water. Instead, it recommends the use of colored paste used in the store to make fondant cakes. This way, the colors of the framed flowers will be more realistic and attractive.

④How to make the color of Korean decoration more beautiful?

After the color of the cream is adjusted, it is best to put it in the refrigerator for 2 days. You will find that its color will be more beautiful. When using it, place it at room temperature in advance and wait for it to return to temperature.

⑤How to accurately mix your favorite color?

When coloring the cream flowers, don't use too much pigment, mix it slowly. If you want to mix your favorite color, you still need to mix two or more colors. Generally, a cake should not have more than 4 colors, otherwise it will look very uncoordinated.

⑥When decorating flowers, why are the roses not stacked high and lack a three-dimensional effect?

The reason why the roses are not stacked high and have no three-dimensional effect: the core should be raised high, and the principle of 1, 3, 5, and 7 petals should be followed when wrapping the petals. Generally, no more than 4 layers should be used. The petals in the middle should be relatively high, and they should be mounted down layer by layer. Only in this way can there be a sense of openness and three-dimensionality.