Glossy Korean Buttercream Recipe
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.
Servings 20 flowers
Calories 204kcal
Equipment
- Double boiler
- Saucepan
- Stand-mixer
- Mixing bow
Ingredients
- 50 g Water
- 50 grams Sugar
- 150 grams Sugar
- 450 grams Unsalted butter 80% fat
- 150 grams Egg white fresh
Instructions
- Prep - Cut butter into cubes and freeze to 10℃ / 50℉.
- Whip - Place the egg whites in a clean, grease-free stand mixer bowl with the whisk attachment on medium speed. Once the egg whites foam up, gradually add the 50 grams of sugar. Continue to whip until the eggs are stiff peaks but still shiny.
- Syrup - 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℃ / 244℉
- Temper - Gradually pour the sugar syrup into the whipped egg whites. Once all the sugar is in, beat the egg whites for a few more minutes.
- Chill - Place the meringue bowl inside the freezer until the meringue cools to below 30℃ / 86℉ temperature.
- Butter - Add the chilled butter one cube at a time (10℉/ 50℃) into the cooled meringue one at a time. At this time, the buttercream will break down at first and then start to blend again. just continue to whip until you have no more water in the bowl.
- Color - Your buttercream is now ready to be colored and used to make glossy buttercream flowers
Video
Nutrition
Calories: 204kcal | Carbohydrates: 10g | Protein: 1g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 15mg | Potassium: 18mg | Sugar: 10g | Vitamin A: 562IU | Calcium: 6mg
