The Perfect Korean Buttercream (Extremely Stable & Glossy) : Twisty Taster

In this video I will be sharing my recipe and procedure to make the perfect Korean Buttercream. This buttercream is extremely stable and is one of my most loved buttercreams when it comes to piping flowers. A few years back I came across the recipe for Korean buttercream by G.G Cakecraft (Gigi, who is the patent holder for Korean Buttercream recipe). My recipe down below has been altered and perfected to match my own preference to make a stable, glossy Korean Buttercream. Follow my steps and procedure to make the perfect Korean Buttercream every-time!


Ingredients used:
*(Measurements are in weight and volume)
Egg Whites - 75g or 2 extra large egg whites
Granulated Sugar - 90g or ½ cup (20g to be used for meringue and 70g for sugar syrup)
Water - 25g or 25ml
Salted Butter - 250g or 1 cup + 2 tbsp
Vanilla Extract - 5g or 1 tsp
Food Colouring (optional) - 3 to 4 drops



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