glossy

The new trend in buttercream flowers is this Korean buttercream recipe that glossy but dense and firm. Similar to a meringue buttercream this is egg white-based and the original recipe is made using the Italian meringue method.

Glossy Korean Buttercream Recipe

Water

Sugar

Unsalted butter (80% fat)

Egg white (fresh)

Cut butter into cubes and freeze to 10 C / 50 F

Place the egg whites in a clean grease-free bowl.

Once the egg whites start to foam up gradually add the 50 grams of sugar.

Continue to whip until the eggs are stiff peaks but still shiny

Simultaneously, place 150 grams of sugar and water in the heavy bottom saucepan over medium heat

Bring to a boil and do not stir. If necessary shake the pan.

Place a thermometer in the syrup and let it reach 118 C / 244 F

Gradually pour the sugar syrup into the whipped egg whites

Once all the sugar is in – continue to whip the egg whites for few more minutes.

Place the meringue bowl inside the freezer until the meringue cools to below 30 C / 86 F temperature

Now start adding the chilled butter (10 C / 50 C) into the cooled meringue one at a time.

At this time, the buttercream will break down at first then start to blend back again. just continue to whip until you have no more water in the bowl.

Your buttercream is now ready to be colored and used to make sugar flowers

https://www.youtube.com/watch?v=Ldc75yT5Exw

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G.G.is the first inventor of Glossy Butter Cream and the only patent holder.

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All about The G.G. Glossy Buttercream

Richie McCaw's topside supreme

½ kgs Beef, use topside beef (Main)

Onion, chopped

Tbsp White wine vinegar

Worcestershire sauce

Beef stock

Bouquet herbs

Butter, soft, and flour

Place a dash of oil in a large saucepan over a high heat and brown the piece of meat on all sides. Set aside on a plate.

Lower the heat, add the onion and cook until lightly golden, about 10 minutes.

Return the meat to the saucepan, add onion, water, vinegar, Worcestershire sauce, beef stock powder and bouquet garni and cover with the saucepan lid.

Cook on a very low simmer for 5-6 hours until the meat is tender and falling apart.

You can also cook this in the oven at 150C, or in a slow cooker.

Remove the meat from the saucepan and keep warm. You should be able to pull the meat apart with 2 forks to serve.

Thicken the juices with a paste made from equal quantities of soft butter and flour. Whisk into the juices.

Serve with plenty of mashed potato, vegetables and the meat sauce.

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Glossy Korean Buttercream Recipe

Richie McCaw's topside supreme

Top 2 glossy recipes from across the web

The most viewed glossy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Glossy Korean Buttercream Recipe

Richie McCaw's topside supreme

The most viewed glossy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine