Glossy Korean Buttercream

The new trend in buttercream flowers is this Korean buttercream recipe that's glossy but dense and firm. Similar to a meringue buttercream this is egg white-based and the original recipe is made using the Italian meringue method

I'm told this popular method of making buttercream flowers was created by a Korean lady of G.G.Caraft. The flowers have a soft yet glossy appearance.

The recipe card below has her recipe as explained in this video for how to make her glossy buttercream - at the beginning of the video, she talks about how she created the video and about copyright. The actual recipe starts at 12.20.

She does have lots of buttercream flower tutorials on her YouTube Channel.

Here is some of her impressive work

Recipe Card

Glossy Korean Buttercream Recipe

Author: Veena Azmanov

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Prep Time: 30 mins

Cook Time: 5 mins

Chilling Time: 45 mins

Total Time: 1 hr 20 mins

Calories: 204kcal

Adjust Servings Here: 20 flowers

Description

The new trend in buttercream flowers is this Korean buttercream recipe that glossy but dense and firm. Similar to a meringue buttercream this is egg white-based and the original recipe is made using the Italian meringue method.

Equipment /Tools

• ▢
  Double boiler
• ▢
  Saucepan
• ▢
  Stand-mixer
• ▢
  Mixing bow

Ingredients 

1x2x3x4x5x6x

• ▢ 50 g (1.76 oz) Water
• ▢ 50 grams (0.25 cups) Sugar
• ▢ 150 grams (0.75 cups) Sugar
• ▢ 450 grams (1.98 cups) Unsalted butter 80% fat
• ▢ 150 grams (0.62 cups) Egg white fresh

ADJUST SERVINGS HERE - 20 flowers

Instructions

• Cut butter into cubes and freeze to 10 C / 50 F
• Place the egg whites in a clean grease-free bowl.
• Once the egg whites start to foam up gradually add the 50 grams of sugar.
• Continue to whip until the eggs are stiff peaks but still shiny
• Simultaneously, place 150 grams of sugar and water in the heavy bottom saucepan over medium heat
• Bring to a boil and do not stir. If necessary shake the pan.
• Place a thermometer in the syrup and let it reach 118 C / 244 F
• Gradually pour the sugar syrup into the whipped egg whites
• Once all the sugar is in – continue to whip the egg whites for few more minutes.
• Place the meringue bowl inside the freezer until the meringue cools to below 30 C / 86 F temperature
• Now start adding the chilled butter (10 C / 50 C) into the cooled meringue one at a time.
• At this time, the buttercream will break down at first then start to blend back again. just continue to whip until you have no more water in the bowl.
• Your buttercream is now ready to be colored and used to make sugar flowers

Recipe Video

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Nutrition Information

Nutrition Facts

Glossy Korean Buttercream Recipe

Amount Per Serving

Calories 204 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 12g75%

Cholesterol 48mg16%

Sodium 15mg1%

Potassium 18mg1%

Carbohydrates 10g3%

Sugar 10g11%

Protein 1g2%

Vitamin A 562IU11%

Calcium 6mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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

Keywords - Buttercream, buttercream flowers, glossy, sugar flowers

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Need a simpler version of this Korean buttercream?

I do like the buttercream but making this Italian meringue buttercream was not the easiest of processes where I had to measure the temperature of everything from butter to sugar syrup and meringue. I did it once but I knew I would not do it again. So I had to figure out how to do that in the Swiss meringue method which is my preferred method.

So here is an adapted version of this recipe using the Swiss meringue method where you do not need a thermometer.

Glossy Korean Buttercream Recipe

The recent trend for making buttercream flowers is the use of glossy Korean Buttercream. This original meringue-based buttercream is made using the Italian meringue method. I adapted the recipe using the Swiss meringue method. Easier and more fail-proof.

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