Korean Bean Paste for Piping Buttercream Flowers

The new trend is buttercream flowers in an Asian paste made with white beans called Korean bean paste buttercream but is not really a buttercream. It has very little butter and sugar but lots of beans. Perfect for those who do not like sweet buttercream.

Korean Bean Paste Recipe for Piping Sugar Flowers — Korean Buttercream Recipe made with Bean Paste

This recipe below is by G.G.Craft, the same Korean lady that created the glossy Korean buttercream recipe. I have not tried this buttercream recipe but I have tried the Korean bean paste for sugar flower which is similar to making gumpaste flowers.

Here is some of her work for inspiration. She does have lots of buttercream flower tutorials on her YouTube Channel.

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Korean Bean Paste Buttercream for Piping Flowers

The new treand is buttercream flowers in an Asian paste made with white beans called Korean bean paste buttercream but is not really a buttercream. It has very little butter and sugar but lots of beans. Perfect for those who do not like sweet buttercream.

5 from 1 vote

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Course: Dessert

Cuisine: Korean

Keyword: Buttercream, buttercream flowers, Cake Decorating, Korean buttercream

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: flowers

Calories: 82kcal

Author: Veena Azmanov

Cost: $10

Equipment

Sieve
Spatula
Saucepan
Mixing bowl

Ingredients

500 grams Canned white beans drained - 2 cans
160 gram Sugar
27 g Butter unsalted
1 teaspoon Vanilla extract
1 tablespoon Rum or fresh cream

For consistency

¼ cup Fresh Cream as needed

Metric - Us Customary

Instructions

MAKE THE BEAN PASTE MASS

Drain and wash the beans in clean water.
Skin the beans by simply crushing them between your fingers.
Alternatively, crush the beans through a sieve this will leave the skin behind.
Use a blender to grind the beans further to a smooth paste. This will give you a smooth buttercream
In a saucepan heat the bean paste and sugar until the sugar dissolves.
Continue until all the sugar is evaporated and you have a white bean paste mass.

MAKE THE BEAN PASTE BUTTERCREAM

Combine the prepared bean paste, butter, vanilla extract, white rum or fresh cream, and white food coloring.
Mix thoroughly until you have a smooth soft paste.
Leave at room temperature to cool completely.
This paste is now ready to color and make your bean paste flowers.
Use fresh cream to create a softer consistency as required.
The more fresh cream you add the softer the petal will be.
This bean paste buttercream will keep in the fridge for up to a week.

Video

Nutrition

The flowers made with bean paste are the current trend in sugar flowers after gum paste sugar flowers. Almost every cake decorator today wants to explore this new medium of making flowers for their cake. Here is the bean paste recipe for sugar flowers you will need if you plan to explore new options…

Stiff Buttercream frosting for cake decorating - Buttercream Flowers - Veena Azmanov

If you plan to pipe buttercream flowers the first thing you need is a stiff buttercream frosting recipe for piping flowers. One that will hold it’s shape no

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Comments

Cecilia

April 16, 2020 at 12:09 pm

Hello, i tried to made bean paste flower, but my bean paste was failed,
1st i tried to put into the water and leave it 1 night, after that start to cooked (with sugar and salt only, without corn sugar)
After cook almost 1hour my bean paste still not soft, but i turn off it and blend it, after that i tried to cook with sugar about 1 hours, after cool (room temperature) i tried to made flower and failed

I want ask, the recipe should use corn syrup?

- Veena
  
  April 18, 2020 at 7:49 am
  
  Hey Cecilia. You have to cook it until is soft... almost becomes mashed up in your fingers otherwise it will be gritty which I think is what happened to you bean paste.
  No there is no corn syrup in the buttercream. Just cream to make your consistency.
  
  - Cecilia
    
    April 24, 2020 at 6:42 am
    
    Hello Veena, can i use soy beans to make bean paste? Or only kidney beans?
    Last time i use soy bean maybe this is the reason beans can't soft?
    
    - Veena
      
      May 01, 2020 at 10:02 pm
      
      Sorry Cecilia - your comment went to the spam folder. I have not tried it with soybeans so I can't say if it will work.
      
Sreedevi

June 24, 2020 at 1:47 am

Hie...can it be used for decorating cakes and cupcakes? Will it get spoiled ....here in kerala the climate is quite humid.

- Veena
  
  July 02, 2020 at 5:42 am
  
  Yes, you can use it for cake and cupcakes.
  
Angela Morgan

June 28, 2020 at 9:06 pm

This interest me a lot. Have you tried it with vegan butter? Do you think it will work?

- Veena
  
  July 02, 2020 at 5:42 am
  
  NO I have not tried with vegan butter. Sorry, If you do try - please let us know the outcome
  
  - Dez
    
    May 20, 2021 at 4:50 am
    
    Does the taste compliments with the regular sponge cake or would it have a different taste?
    
    - Veena
      
      May 23, 2021 at 4:51 am
      
      Well it is made with beans so it does not taste like regular buttercream frosting.
      
Erica

April 13, 2023 at 8:29 pm

Hi, thanks for sharing GG's recipe! I asked on her video but haven't received an answer: So when you add the butter, is the bean mass still warm and basically melts the butter? Or are you trying to "cream" it in as you would with buttercream? It's hard to tell from her video.

Thanks so much!
Erica

- Veena Azmanov
  
  April 14, 2023 at 7:08 am
  
  No, Erica. It is not warm. It is room temperature. If you cool it too much it becomes crumbly. Make sure everything is at room temperature. Thanks

Bean Paste Buttercream

Korean Bean Paste for Piping Buttercream Flowers

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