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Home » Recipes » Frosting Recipes » Glossy Korean Buttercream

Glossy Korean Buttercream

January 5, 2020 By Veena Leave a Comment

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Korean Buttercream Recipe

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.

Glossy Buttercream Flowers - Korean Recipe
Korean Buttercream recipe for sugar flowers

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

Glossy Buttercream Flowers - Korean Recipe
Glossy Buttercream Flowers - Korean Recipe
Glossy Buttercream Flowers - Korean Recipe
Glossy Buttercream Flowers - Korean Recipe

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 on my blog Veena Azmanov, I have shared 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.
Glossy Buttercream Flowers - Korean Recipe

Glossy Korean Buttercream Recipe

Author: Veena Azmanov
0 from 0 votes
Print Pin Rate
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

  • 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

About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos

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
Did you make this recipe? or use a tutorial posted here?Mention @cakedecoratingtutorials or #tag on Instagram #cakedecoratingtutorials

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About the Author

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook. 

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