Step 1

Cut the butter into cubes, and place in the fridge.

Step 2

In a clean, grease-free mixer, add the egg whites and sugar.

Step 3

Place it over a double-boiler (explained above) and gently whisk until all the sugar is dissolved.

Step 4

When you no longer feel any sugar between your fingers, remove it from the heat.

Step 5

Place the mixer on the stand with a whisk attachment. Start at a medium-speed then increase to high speed after two minutes.

Step 6

When you reach stiff peaks, place both the meringue bowl and chilled butter cubes in the freezer for 10 minutes (no more)

Step 7

After 10 minutes – place the mixer bowl back on the stand and whip for a minute.

Step 8

Then, start adding the almost frozen butter one cube at a time.

Step 9

The buttercream will break-down at this point. (water from the egg whites will separate from its protein). This is normal with this buttercream.

Step 10

Continue to whip until the water starts getting absorbed back into the buttercream again.

Step 11

Once you have no more water in the bowl, your buttercream is ready.

Step 12

This can now be colored and used to make Korean buttercream style sugar flowers.