Korean Buttercream
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.
Korean buttercream is often used for frosting flowers on cakes and cupcakes due to its firm texture and ability to hold intricate shapes. Its smooth and creamy consistency makes it ideal for piping delicate floral designs, and it can also be tinted with food coloring to create vibrant colors for the flowers. The buttercream flowers can then be used to decorate cakes, cupcakes, and other baked goods, adding a beautiful and artistic touch to the presentation.
The glossy Korean buttercream recipe is copyrighted; it’s created by G.G.Craft. I have shared her original recipe for you at my cake decorating tutorials with a link to her website. As I said, the original recipe uses the Italian meringue method and requires a candy thermometer.
Honestly, I like the buttercream, but making this Italian meringue buttercream was not the easiest process. So, I adapted the recipe using the Swiss meringue method.
Why is this the best buttercream recipe
- Stability: The Swiss meringue method ensures that the buttercream is stable and holds its shape well, making it perfect for intricate decorations like frosting flowers.
- Smooth Texture: The buttercream has a silky smooth texture, which not only makes it pleasant to work with but also gives a professional finish to cakes and cupcakes.
- Flavor: The combination of meringue and butter gives the buttercream a rich and creamy flavor that complements a variety of cakes and desserts.
- Versatility: This buttercream can be easily flavored and colored, allowing for endless possibilities in terms of decoration and customization.
- Longevity: The buttercream can be stored in the fridge or freezer for extended periods without losing its quality, making it convenient for advance preparation.
- User-Friendly: Despite its professional results, this recipe is relatively simple to make, making it accessible to bakers of all skill levels.
Ingredients and substitutes
- Eggs – I like using large eggs as a default for all my baking. Since egg sizes vary dramatically these days, as a guide, a large egg would usually weigh between 50 to 60 grams. It is very important to separate the eggs carefully since you do not want any egg yolks in the whites when making a meringue. Also, the fat in the yolk will not whip the egg whites properly.
- Sugar – I highly recommend using a fine grain sugar, so it dissolves quicker in the egg whites. And yet, if regular thick sugar is all you have, mix it on the double boiler a litter longer.
- Butter – It is very important that you use butter with a high-fat content of at least 80%. It’s the high fat in the butter that helps absorb all the moisture back into the buttercream. I like using unsalted butter. And yet, if salted butter is all you have, go ahead and use it. I tried, and it still works.
- Flavoring – Vanilla is always my first flavor of choice, but you can add any other flavoring that you need for the day.
Glossy Korean Buttercream
- Temper – Add the egg whites and sugar in a clean, grease-free mixer. Place it over a pot of simmering water (double-boiler) and gently whisk until all the sugar is dissolved. Remove from the heat when you feel no sugar between your fingers.
Pro tip – it does not take long for the sugar to melt.
- Whip – Place the whipped egg whites bowl on the stand with a whisk attachment. Start at a medium speed, then increase to high speed after two minutes. Add the salt and continue to whip to stiff peaks.
- Chill – Place both the (whipped egg whites) meringue bowl and chilled butter cubes in the freezer for 10 minutes (no more)
- Whip – After 10 minutes – place the mixer bowl back on the stand and whip for a minute. Then, start adding the semi-frozen butter one cube at a time. Continue to whip until smooth and fluffy. Add the vanilla extract.
Pro tip – The buttercream will break down at this point. (water from the egg whites will separate from its protein). This is normal with this buttercream. - Use – Your buttercream is ready once you have no more water in the bowl. This can now be colored to make Korean buttercream-style sugar flowers.
Storage
- Meringue buttercream will keep at room temperature for a few hours in any weather. I know those who enjoy good weather are able to keep meringue buttercream out for up to 2 days.
- You should treat it just like butter; If left out in high temperature or humidity it will melt just like butter.
- And you can keep it in the fridge for up to one week or in the freezer for up to three months.
- When frozen, it is best thawed in the fridge overnight. Whip with a paddle attachment for about five minutes to restore consistency.
Tips for success
- Clean Equipment: Ensure that your mixing bowl, whisk, and spatula are clean and free of any grease, as this can affect the meringue’s ability to form stiff peaks.
- Room Temperature Ingredients: Make sure your egg whites are at room temperature before starting. This helps them whip up faster and fuller.
- Gradual Butter Addition: Add the chilled butter cubes to the meringue gradually, allowing each addition to incorporate fully before adding more. This helps prevent the mixture from separating.
- Patience is Key: Don’t rush the process. Let the meringue cool to room temperature before adding the butter, and continue to whip the buttercream until it is light, fluffy, and smooth.
- Adjust Consistency: If the buttercream is too stiff, you can add a small amount of warm water and continue to whip until it reaches the desired consistency. If it’s too runny, you can chill it briefly and then whip it again.
- Storage: Store the buttercream in an airtight container in the fridge for up to a week, or in the freezer for up to a month. Before using, let it come to room temperature and re-whip it to restore its texture.
Creative ways to flavor buttercream
- Flavored Buttercream: Add extracts such as vanilla, almond, or citrus to give your buttercream different flavors. You can also add fruit purees or jams for a fruity twist.
- Chocolate Buttercream: Melt and cool some chocolate, then add it to the buttercream while mixing for a rich chocolate flavor.
- Matcha Buttercream: Add some sifted matcha powder to the buttercream for a unique and vibrant green tea flavor.
- Coffee Buttercream: Dissolve some instant coffee granules in a small amount of hot water, then mix it into the buttercream for a rich coffee flavor.
- Spiced Buttercream: Add spices such as cinnamon, nutmeg, or cardamom to the buttercream for a warm and comforting flavor profile.
- Lemon Buttercream: Add lemon zest and a little lemon juice to the buttercream for a bright and citrusy flavor.
- Coconut Buttercream: Add some coconut extract or coconut milk to the buttercream for a tropical twist.
- Colored Buttercream: Use food coloring to tint your buttercream different colors for a fun and vibrant look.
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Frequently asked questions
Basically, a double boiler is just two pans that fit perfectly together. One on top of the other. We often use this indirect heat method when we want to melt chocolate, or in this case, gently cook eggs with sugar. The steam caused by the water in the bottom pan is just enough to melt the chocolate or egg without burning or overcooking it. Read more here – What is a Double Boiler Method?
Always use gel or powdered food colors for any buttercream. The food colors available at the grocery store are liquid-based and not suitable for cake decorating purposes. These will alter the consistency of your buttercream giving you a runny icing or sometimes even break the buttercream when you add too much.
Often, buttercream tends to get a yellow ting and because of the color of the butter. I do not usually have this problem because I do get white butter (see pictures). So here’s a little trick you can use to neutralize the yellow by adding a tiny bit of blue or violet to it.
This is a process very commonly used when painting walls white. You add a tiny bit of blue or violet to neutralize the yellow. BUT A TINY DAB IS ALL YOU NEED or you will end up with a slight tinge of blue or violet in the buttercream.
It is always recommended to use pasteurized egg whites. That said, not all of us have access to these pasteurized egg whites. This is why this method of making Swiss meringue buttercream is better.
Sugar starts to dissolve at 140 to 160 C. The temperature at which the Salmonella bacteria is killed is also 160 C. So if the sugar has melted in the eggs, the mixture has reached 160 C. And, any bacteria has been killed.
I also have a candy thermometer. So, I verify that it does reach about 160 C. If you overheat the mixture, the eggs will scramble, the sugar will keep the protein from scrambling.
Besides, remember the salmonella concern is really in the egg yolk, not the egg whites. This heating is a precaution, so don’t overdo it.
Yes, actually I have used this buttercream for the cake as well as for the flowers. While you can use different buttercreams, I wanted to make just one batch for simplicity. So, I use it for the cake as well as for the flowers.
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Glossy Korean Buttercream Recipe
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.
Video
Ingredients
- 180 grams (¾ cups) Egg whites about 6 whites
- 300 grams (1½ cups) White sugar
- 456 grams (2 cups) Unsalted butter cut into cubes
- ½ tsp Salt
- 2 tsp Vanilla Extract
Method
- Temper – Add the egg whites and sugar in a clean, grease-free mixer. Place it over a pot of simmering water (double-boiler) and gently whisk until all the sugar is dissolved. Remove from the heat when you feel no sugar between your fingers.180 grams Egg whites, 300 grams White sugar
- Whip – Place the whipped egg whites bowl on the stand with a whisk attachment. Start at a medium speed, then increase to high speed after two minutes. Add the salt and continue to whip to stiff peaks.
- Chill – Place both the (whipped egg whites) meringue bowl and chilled butter cubes in the freezer for 10 minutes (no more)456 grams Unsalted butter
- Whip – After 10 minutes – place the mixer bowl back on the stand and whip for a minute. Then, start adding the semi-frozen butter one cube at a time. Continue to whip until smooth and fluffy. Add the vanilla extract and salt. Combine well. Pro tip – The buttercream will break down at this point. (water from the egg whites will separate from its protein). This is normal with this buttercream.2 tsp Vanilla Extract, 1/2 tsp Salt
- Use – Your buttercream is ready once you have no more water in the bowl. This can now be colored to make Korean buttercream-style sugar flowers.
Notes
- Clean Equipment: Ensure that your mixing bowl, whisk, and spatula are clean and free of any grease, as this can affect the meringue’s ability to form stiff peaks.
- Room Temperature Ingredients: Make sure your egg whites are at room temperature before starting. This helps them whip up faster and fuller.
- Gradual Butter Addition: Add the chilled butter cubes to the meringue gradually, allowing each addition to incorporate fully before adding more. This helps prevent the mixture from separating.
- Patience is Key: Don’t rush the process. Let the meringue cool to room temperature before adding the butter, and continue to whip the buttercream until it is light, fluffy, and smooth.
- Adjust Consistency: If the buttercream is too stiff, you can add a small amount of warm water and continue to whip until it reaches the desired consistency. If it’s too runny, you can chill it briefly and then whip it again.
- Storage: Store the buttercream in an airtight container in the fridge for up to a week, or in the freezer for up to a month. Before using, let it come to room temperature and re-whip it to restore its texture.
Storage
- Meringue Buttercream will keep at room temperature for a few hours in all weather. I know those who enjoy good weather are able to keep meringue buttercream out for up to 2 days.
- It should be treated just as butter; If left out in high temperature or humidity it will melt just like butter.
- It can be kept refrigerated for up to one week or in the freezer for up to three months. When frozen it is best thawed in the fridge overnight. Whip with a paddle attachment for about five minutes to restore consistency.
Thank you for this recipe. I am currently taking a class where we are learning to pipe realistic roses using the Ateco 124K tip. It gives thin petals. We are using a buttercream that is a version of Korean Glossy Buttercream and it is very prone to condensation. Once I finish making the buttercream so that the condensation is gone, it seems that it does not take it long to appear again. I am constantly having to stir it to get rid of it. Is your Korean Glossy Buttercream prone to getting condensation after it has been made? Thank you.
Rachael- I live in Israel, so I have to work with my AC on high, because all buttercream recipes have a mind of their own.
You will have to test it to see how it works in your environment. Sorry, I probably am not helping with this answer but it is the truth.
Thank you. I live in the southeastern United States and it is hot and humid in the summer. I probably need to turn my AC on high.
Not sure if I just keep missing it in the instructions, but I don’t see where it talks about adding in the salt and vanilla?
Katlin you an add the salt to the meringue and the vanilla in the end. Thanks
day 2 done
Day 2 done! I’m also taking a 2 day course on making flowers so last week’s class I used your bakery buttercream frosting recipe. I’m a perfectionist my mom said it was delicious but I felt like I needed something more and my flowers were literally falling right off the circle flat thing. So I’m going to make the stuff buttercream frosting today and practice before my class tomorrow. I’ll send you pictures to show you how the frosting held up. my flowers might be ugly but I’m learning. I’m enjoying all your information very much. This is like my dream business just needed to learn and this is so perfect . thank you
I’m sure it was beautiful! Please share in our Facebook group. Would love to see the cake.
I have been reading about Korean Buttercream and am wondering, is it oily or greasy? Is that what give it the glossy appearance? I am wanting to try it.
The shine comes from the eggs, though it is a buttery buttercream.
Hi Verna,
Did you try the Korean BC with Russian piping tips? Curious if it would be too stiff.
Thanks.
I have not tried but I don’t think it would be too stiff.
I tried making this buttercream, water did not get separated when butter was added and it tastes and feels more like butter
Its ok depending on the weather the egg protein may not separate. And, yes, this buttercream is very buttery because most of the meringue is deflated we add the butter.
Hello, I made this Korean buttercream and I find it tooo buttery and not sweet enough. Is there anyway to add more sugar to a batch thats already made? Im not sure if I can just whip in some icing sugar at the end?
Thank you
Sorry Vandana. Just saw your comment. Yes, you can add some powdered sugar to the recipe at the end to make it sweeeter.