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