Glossy buttercream recipe/ Korean buttercream
(Modified from GG glossy buttercream)
Ingredients:
50g water
200g caster sugar (150g + 50g split)
450g unsalted butter
150g fresh egg whites
Equipment:
Thermometer
Method
1. In a large mixing bowl, whisk egg whites at medium speed adding the 50g of caster sugar a little at a time. Increase the speed and whisk until stiff peaks are formed. Leave aside
2. In a small saucepan, add 150g sugar to the 50g water and bring to boil at medium heat until it reaches 118◦C.
3. Turn off the heat and add the syrup to the egg white mixture immediately while mixing. Whisk for 3-5mins until combined.
4. Bring down the temperature of the meringue by either putting in the freezer for few minutes, or by leaving on a bowl of ice until it reaches below 30◦C .
5. Whisk again adding cold butter, small cube at a time
6. Whisk at high speed until the icing is properly combined, all the water is absorbed and light. This will take 13-15mins.
7. Use paste/gel or powder colours of choice.
8. Store in a cool place or in the refrigerator up to 5-7days. It can also be frozen up to 2months.
9. Mix well but gently before piping to discourage any air bubbles.
Tips:
*Butter: Choose a brand that has at least 80% fat and lighter in colour.
(I used president butter, available in any UK supermarket)
*Use cold butter but left out of the fridge (cold but not solid hard) at around 10◦C.
*Icing: Once done, if water is visible, whisk a bit longer but make sure not to overbeat.
*To remove air bubbles, you can put the icing through a piping bag a couple of times.
*Colours: The icing can be coloured using paste, dust or gel colours, but not dropper colours.
full recipe on GG buttercream is available on
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