Korean buttercream is often used for frosting flowers on cakes and cupcakes due to its firm texture and ability to hold intricate shapes. Its smooth and creamy consistency makes it ideal for piping delicate floral designs, and it can also be tinted with food coloring to create vibrant colors for the flowers. The buttercream flowers can then be used to decorate cakes, cupcakes, and other baked goods, adding a beautiful and artistic touch to the presentation. The glossy Korean buttercream recipe is copyrighted; it’s created by G.G.Craft. I have shared her original recipe for you at my cake decorating tutorials with a link to her website. As I said, the original recipe uses the Italian meringue method and requires a candy thermometer. Honestly, I like the buttercream, but making this Italian meringue buttercream was not the easiest process. So, I adapted the recipe using the Swiss meringue method.
Why is this the best buttercream recipe
Stability: The Swiss meringue method ensures that the buttercream is stable and holds its shape well, making it perfect for intricate decorations like frosting flowers. Smooth Texture: The buttercream has a silky smooth texture, which not only makes it pleasant to work with but also gives a professional finish to cakes and cupcakes. Flavor: The combination of meringue and butter gives the buttercream a rich and creamy flavor that complements a variety of cakes and desserts. Versatility: This buttercream can be easily flavored and colored, allowing for endless possibilities in terms of decoration and customization. Longevity: The buttercream can be stored in the fridge or freezer for extended periods without losing its quality, making it convenient for advance preparation. User-Friendly: Despite its professional results, this recipe is relatively simple to make, making it accessible to bakers of all skill levels.
Ingredients and substitutes
Eggs – I like using large eggs as a default for all my baking. Since egg sizes vary dramatically these days, as a guide, a large egg would usually weigh between 50 to 60 grams. It is very important to separate the eggs carefully since you do not want any egg yolks in the whites when making a meringue. Also, the fat in the yolk will not whip the egg whites properly. Sugar – I highly recommend using a fine grain sugar, so it dissolves quicker in the egg whites. And yet, if regular thick sugar is all you have, mix it on the double boiler a litter longer. Butter – It is very important that you use butter with a high-fat content of at least 80%. It’s the high fat in the butter that helps absorb all the moisture back into the buttercream. I like using unsalted butter. And yet, if salted butter is all you have, go ahead and use it. I tried, and it still works. Flavoring – Vanilla is always my first flavor of choice, but you can add any other flavoring that you need for the day.
Glossy Korean Buttercream
Temper – Add the egg whites and sugar in a clean, grease-free mixer. Place it over a pot of simmering water (double-boiler) and gently whisk until all the sugar is dissolved. Remove from the heat when you feel no sugar between your fingers.Pro tip – it does not take long for the sugar to melt.
Whip – Place the whipped egg whites bowl on the stand with a whisk attachment. Start at a medium speed, then increase to high speed after two minutes. Add the salt and continue to whip to stiff peaks. Chill – Place both the (whipped egg whites) meringue bowl and chilled butter cubes in the freezer for 10 minutes (no more) Whip – After 10 minutes – place the mixer bowl back on the stand and whip for a minute. Then, start adding the semi-frozen butter one cube at a time. Continue to whip until smooth and fluffy. Add the vanilla extract.Pro tip – The buttercream will break down at this point. (water from the egg whites will separate from its protein). This is normal with this buttercream. Use – Your buttercream is ready once you have no more water in the bowl. This can now be colored to make Korean buttercream-style sugar flowers.
Storage
Meringue buttercream will keep at room temperature for a few hours in any weather. I know those who enjoy good weather are able to keep meringue buttercream out for up to 2 days. You should treat it just like butter; If left out in high temperature or humidity it will melt just like butter. And you can keep it in the fridge for up to one week or in the freezer for up to three months. When frozen, it is best thawed in the fridge overnight. Whip with a paddle attachment for about five minutes to restore consistency.
Tips for success
Clean Equipment: Ensure that your mixing bowl, whisk, and spatula are clean and free of any grease, as this can affect the meringue’s ability to form stiff peaks. Room Temperature Ingredients: Make sure your egg whites are at room temperature before starting. This helps them whip up faster and fuller. Gradual Butter Addition: Add the chilled butter cubes to the meringue gradually, allowing each addition to incorporate fully before adding more. This helps prevent the mixture from separating. Patience is Key: Don’t rush the process. Let the meringue cool to room temperature before adding the butter, and continue to whip the buttercream until it is light, fluffy, and smooth. Adjust Consistency: If the buttercream is too stiff, you can add a small amount of warm water and continue to whip until it reaches the desired consistency. If it’s too runny, you can chill it briefly and then whip it again. Storage: Store the buttercream in an airtight container in the fridge for up to a week, or in the freezer for up to a month. Before using, let it come to room temperature and re-whip it to restore its texture.
Creative ways to flavor buttercream
Flavored Buttercream: Add extracts such as vanilla, almond, or citrus to give your buttercream different flavors. You can also add fruit purees or jams for a fruity twist. Chocolate Buttercream: Melt and cool some chocolate, then add it to the buttercream while mixing for a rich chocolate flavor. Matcha Buttercream: Add some sifted matcha powder to the buttercream for a unique and vibrant green tea flavor. Coffee Buttercream: Dissolve some instant coffee granules in a small amount of hot water, then mix it into the buttercream for a rich coffee flavor. Spiced Buttercream: Add spices such as cinnamon, nutmeg, or cardamom to the buttercream for a warm and comforting flavor profile. Lemon Buttercream: Add lemon zest and a little lemon juice to the buttercream for a bright and citrusy flavor. Coconut Buttercream: Add some coconut extract or coconut milk to the buttercream for a tropical twist. Colored Buttercream: Use food coloring to tint your buttercream different colors for a fun and vibrant look.
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Frequently asked questions
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