= Korean Buttercream =

 * [[https://bakerbettie.com/comparing-types-of-buttercream/|Source]]
 * '''Contributor:''' MikeCrute
 * '''Skill Level:''' Advanced
 * '''Characteristics:''' Very glossy in consistency, almost transparent in color, holds its shape very well, withstands heat very well
 * '''Best for:''' Piping buttercream flowers for cupcakes and cake toppers, doing intricate buttercream designs

== Ingredients ==
 * 50g water
 * 50g sugar
 * 150g sugar
 * 450g unsalted butter
 * 150g egg white

== Instructions ==
 1. Cube butter, keep about 50F
 1. Combine 150g sugar and 50g water
 1. Whip egg white, add 50g sugar slowly to stiff peaks
 1. Bil the sugar syrup to 244-248F
 1. Stream hot sugar mixture into egg whites
 1. Cool egg whites to below 86F
 1. Begin whipping merangue and add the cubes of cold butter
 1. Keep whipping until it pulls together and you don't see too much water when you scoop it with a spatula

||<#cccccc colspan=2>'''Nutritional Facts'''||
|| '''Calories'''           || 0 cal        ||
|| '''Fat'''                || 0 g          ||
|| '''Saturated Fat'''      || 0 g          ||
|| '''Cholesterol'''        || 0 mg         ||
|| '''Sodium'''             || 0 mg         ||
|| '''Carbohydrates'''      || 0 g          ||
|| '''Sugars'''             || 0 g          ||
|| '''Fiber'''              || 0 g          ||
|| '''Protein'''            || 0 g          ||

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CategoryRecipesFrosting