The recent trend in making buttercream flowers is the use of glossy Korean buttercream. The original Korean buttercream is made using the Italian meringue method. I adapted it to make the Swiss meringue method.
Table of Content
Have you seen the recent trend in buttercream flowers? Personally, I always use my popular recipe stiff buttercream for making sugar flowers. However, many of you messaged me asking if I had tried this buttercream. So, I simply had to try it.
They are completely different buttercream recipes.
- My stiff buttercream is based on American buttercream, while this one is based on meringue buttercream.
- Mine uses butter and powdered sugar, while this uses granulated sugar, butter, and egg whites.
- My recipe is sweeter and firmer, while this is much less sweet and less firm.
- This one needs precision and temperature control at every step, unlike my very straightforward recipe for mixing any American buttercream.
Having said that, I do like this buttercream and I think you must try it at least once. The original recipe requires a little extra effort, which is why I created this version.
Recipe source
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. 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.
About this buttercream
This recipe here is my original Swiss meringue buttercream recipe. I adapted it to make that glossy buttercream but using the Swiss instead of the Italian meringue method.
Unlike the classic Swiss meringue, in this recipe, I have used chilled buttercream instead of room-temperature buttercream. So, the end result is the same.
It still splits the meringue when you add the frozen butter and it again comes together as you continue to beat the buttercream. So, the process is simpler and you don't need a thermometer.
If you want a transparent look for your buttercream flowers, I highly recommend using light colors for your buttercream and piping with a bigger rose petal tip than I have. The dark colors and short petals I have made don't do justice to reflecting the light through.
Also, do not confuse this recipe with the Korean bean paste recipe for sugar flowers. That one uses a paste that looks similar to gumpaste, which you roll and make bean flowers on wires etc. You have to place it in a piping bag.
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.
Step by step instructions
- Cut the butter into cubes, and place in the fridge.
- Separate the eggs and make sure no yolk gets into the white.
- In a clean, grease-free mixer, add the egg whites and sugar.
- Place it over a double-boiler (explained above) and gently whisk until all the sugar is dissolved.
- When you no longer feel any sugar between your fingers, remove it from the heat.
- Place the mixer on the stand with a whisk attachment. Start at a medium-speed then increase to high speed after two minutes.
- When you reach stiff peaks.
- Place both the meringue bowl and chilled butter cubes in the freezer for 10 minutes (no more).
- After 10 minutes - place the mixer bowl back on the stand and whip for a minute.
- Then, start adding the almost frozen butter one cube at a time.
- The buttercream will break-down at this point. (water from the egg whites will separate from its protein). This is normal with this buttercream.
- Continue to whip until the water starts getting absorbed back into the buttercream again.
- Once you have no more water in the bowl, your buttercream is ready.
- Now, you can color this buttercream and use it 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.
Notes
- You can cover a cake with a Korean buttercream with fondant as well.
- If you use vanilla bean paste you will have small specks of black in the frosting. So, I highly recommend using clear vanilla extract.
Frequently asked questions
Basically, a double boiler is just two pans that fit perfectly together. One on top of the other. We often use this indirect heat method when we want to melt chocolate, or in this case, gently cook eggs with sugar. The steam caused by the water in the bottom pan is just enough to melt the chocolate or egg without burning or overcooking it. Read more here - What is a Double Boiler Method?
Always use gel or powdered food colors for any buttercream. The food colors available at the grocery store are liquid-based and not suitable for cake decorating purposes. These will alter the consistency of your buttercream giving you a runny icing or sometimes even break the buttercream when you add too much.
Often, buttercream tends to get a yellow ting and because of the color of the butter. I do not usually have this problem because I do get white butter (see pictures). So here's a little trick you can use to neutralize the yellow by adding a tiny bit of blue or violet to it.
This is a process very commonly used when painting walls white. You add a tiny bit of blue or violet to neutralize the yellow. BUT A TINY DAB IS ALL YOU NEED or you will end up with a slight tinge of blue or violet in the buttercream.
It is always recommended to use pasteurized egg whites. That said, not all of us have access to these pasteurized egg whites. This is why this method of making Swiss meringue buttercream is better.
Sugar starts to dissolve at 140 to 160 C. The temperature at which the Salmonella bacteria is killed is also 160 C. So if the sugar has melted in the eggs, the mixture has reached 160 C. And, any bacteria has been killed.
I also have a candy thermometer. So, I verify that it does reach about 160 C. If you overheat the mixture, the eggs will scramble, the sugar will keep the protein from scrambling.
Besides, remember the salmonella concern is really in the egg yolk, not the egg whites. This heating is a precaution, so don't overdo it.
Yes, actually I have used this buttercream for the cake as well as for the flowers. While you can use different buttercreams, I wanted to make just one batch for simplicity. So, I use it for the cake as well as for the flowers.
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Printable Recipe
Glossy Korean Buttercream Recipe
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Enough to make about 20 buttercream flowers and leaves
- 180 grams (0.75 cups) Egg whites (about 6 whites)
- 300 grams (1.5 cups) White sugar
- 456 grams (2.00 cups) Unsalted butter ((4 sticks))
- 2 teaspoon (2 teaspoon) Vanilla Extract
- ½ teaspoon (½ teaspoon) Salt
Instructions
- Cut the butter into cubes, and place in the fridge.
- In a clean, grease-free mixer, add the egg whites and sugar.
- Place it over a double-boiler (explained above) and gently whisk until all the sugar is dissolved.
- When you no longer feel any sugar between your fingers, remove it from the heat.
- Place the mixer on the stand with a whisk attachment. Start at a medium-speed then increase to high speed after two minutes.
- When you reach stiff peaks, place both the meringue bowl and chilled butter cubes in the freezer for 10 minutes (no more)
- After 10 minutes – place the mixer bowl back on the stand and whip for a minute.
- Then, start adding the almost frozen butter one cube at a time.
- The buttercream will break-down at this point. (water from the egg whites will separate from its protein). This is normal with this buttercream.
- Continue to whip until the water starts getting absorbed back into the buttercream again.
- Once you have no more water in the bowl, your buttercream is ready.
- This can now be colored and used to make Korean buttercream style sugar flowers.
Recipe Notes & Tips
- Make sure the bowl is grease-free before you begin. Any fat in the egg whites will not whip the meringue to stiff peaks.
- You must dissolve the sugar in the egg whites before you place it on the stand mixer.
- Make sure that you freeze the butter for only 10 minutes. If you freeze it too hard it will take forever to make the buttercream. And if you don't freeze it enough it will be light and fluffy buttercream but not dense and firm for flowers.
- Don't skip on chilling the meringue in the freezer for 10 minutes as well. This will ensure the butter and meringue are similar in temperature.
- The buttercream will split and you will have water in the bowl. This water is the liquid separated from the protein in the egg. This is normal, so continue to whip it. It will eventually become homogenous again.
- Once all the water is absorbed do not over whip. We do not want to incorporate too much air into the buttercream.
- When adding color - do not over mix - try to use a spreading motion, not circular motion - to prevent incorporating too much air.
Storage
- Meringue Buttercream will keep at room temperature for a few hours in all weather. I know those who enjoy good weather are able to keep meringue buttercream out for up to 2 days.
- It should be treated just as butter; If left out in high temperature or humidity it will melt just like butter.
- It can be kept refrigerated 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.
Nutrition Information
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
Aimee Lipke
Day 2 done! I'm also taking a 2 day course on making flowers so last week's class I used your bakery buttercream frosting recipe. I'm a perfectionist my mom said it was delicious but I felt like I needed something more and my flowers were literally falling right off the circle flat thing. So I'm going to make the stuff buttercream frosting today and practice before my class tomorrow. I'll send you pictures to show you how the frosting held up. my flowers might be ugly but I'm learning. I'm enjoying all your information very much. This is like my dream business just needed to learn and this is so perfect . thank you
Veena Azmanov
I'm sure it was beautiful! Please share in our Facebook group. Would love to see the cake.
Rachel
I have been reading about Korean Buttercream and am wondering, is it oily or greasy? Is that what give it the glossy appearance? I am wanting to try it.
Veena Azmanov
The shine comes from the eggs, though it is a buttery buttercream.
Paula
Hi Verna,
Did you try the Korean BC with Russian piping tips? Curious if it would be too stiff.
Thanks.
Veena Azmanov
I have not tried but I don't think it would be too stiff.
Prathima
I tried making this buttercream, water did not get separated when butter was added and it tastes and feels more like butter
Veena Azmanov
Its ok depending on the weather the egg protein may not separate. And, yes, this buttercream is very buttery because most of the meringue is deflated we add the butter.
Vandana Munjal
Hello, I made this Korean buttercream and I find it tooo buttery and not sweet enough. Is there anyway to add more sugar to a batch thats already made? Im not sure if I can just whip in some icing sugar at the end?
Thank you
Veena Azmanov
Sorry Vandana. Just saw your comment. Yes, you can add some powdered sugar to the recipe at the end to make it sweeeter.