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Glossy Buttercream Flowers - Korean Recipe

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.
Course Dessert
Cuisine Korean
Keyword Buttercream, buttercream flowers, glossy, sugar flowers
Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 45 minutes
Total Time 1 hour 20 minutes
Servings 20 flowers
Calories 204kcal
Author Veena Azmanov


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


  • 50 g Water
  • 50 grams Sugar
  • 150 grams Sugar
  • 450 grams Unsalted butter 80% fat
  • 150 grams Egg white fresh


  • 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



Calories: 204kcal | Carbohydrates: 10g | Protein: 1g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 15mg | Potassium: 18mg | Sugar: 10g | Vitamin A: 562IU | Calcium: 6mg