Glossy Korean Buttercream Recipe
Calories: 9
Adjust Servings Here: 6 cups
Description
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.
Ingredients
Enough to make about 20 buttercream flowers and leaves
- 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
Instructions
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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