Korean Buttercream Recipe? (2024)

BakrwomynPosted 14 Feb 2016 , 7:24pm

I'm not sure what this "Korean buttercream" is and I'm Korean American. I usually just use Swiss Meringue buttercream and it always comes out shiny and glossy.[postimage id="2501" thumb="900"]

DidiePosted 5 Mar 2016 , 8:52am

Hi! It seems like we are looking for the exact same buttercream! I know it's no ordinary buttercream and they are not sharing the recipe anywhere. The only way to get the recipe is by attending their expensive classes. Some indonesian bloggers who attended one of the classes said that they are not allowed to share the recipe. Crazy right?

I'd try usigng a meringue that has powdered sugar added into it. It might not be the same thing, but it will give you the look of what I've seen on the buttercream flower cakes, and it's a little stiffer than a straight meringue, so it would probably pipe well.

Hi there! Do you mean something like these?[postimage id="2884" thumb="900"][postimage id="2885" thumb="900"][postimage id="2886" thumb="900"]

Oh ugh, so it's basically crisco and sugar? Yummy...not.

Yes, I know not tasty. I haven't tried it but she also has a SMBC recipe on her web site.

Anyone who says they have a patented recipe doesn't know how patents work. You can't patent or copyright ingredients, just the method to make something. But if the patent says "Mix for ten minutes" you can mix for eleven or nine and you haven't violated the patent. It's very tricky, but that sweet potato thing sounds unpleasant anyway. Potato starch would make the icing thicker and give it that shine, though. Yuck. I'd stick with the meringue buttercreams, or anything else.

Lol @costumeczar‍‍@carolinecakes‍ ! I totally hear ya and I agree. But I had the info, thought it might be relevant, so figured I'd share. It's an ethnic dessert, which I'm sure tastes great, but just not on cake

DidiePosted 6 Mar 2016 , 4:52pm

I did asked the baker who "patented" her buttercream whether it is a real buttercream or just a traditional korean white bean/potato paste. And I didn't get any reply. Lol

@carolinecakes‍keep us posted on your progress, would you? I'd love to be able to pipe a more delicate looking flower than ABC yields. Thanks!

Sure thing, I feel I am better at making gum paste flowers, piping not so much. Practice practice.......

I haven't tasted white bean either. I've only had red bean in chinese desserts. I would imagine that they taste similar though. There seems to be a lot of sugar in it so I'm guessing it just tastes really sweet!

Lol! yeah I guess it would just taste super sweet. Thanks for the info though 8)

Just now I slowly melted my regular (all butter) buttercream and poured it on a cake. It does seem to work. So I'm hoping this will be a good way to cover those annoying pans with all the little details popped out. I started microwaving it at 8 sec intervals, stirring in between. Once it started to liquefy I then microwaved at 5 sec intervals until it was thin enough to use. If you go too long the butter separates. I could've gone thinner, but I my crumb coat wasn't super smooth, so it being thick made the top pretty smooth and I was able to manipulate it down the sides/corners with my spatula without a lot of effort. Just light pushing. It's in the fridge now, so I'll post a picture of my amateur attempt later!

Hi,i think i know what kind of buttercream u rlooking for. It's glossy nd shiny. It's very simple .I figured out this recipe years ago. I dont understand how could they try to earn huge amount with this staff.....the pic post below is my work.It's made from normal buttercream.If you use the Korean buttercream,it would look more transparent.[postimage id="3442" thumb="900"]