Glossy Korean Buttercream

200 g sugar separated into 150 g & 50 g

50 g water

150 g fresh egg whites

450 g (80% fat) butter at 50° (cold)

Combine 150 g sugar and 50 g water and heat on low.

Separately, beat whites, gradually adding 50 g sugar.

Whip until soft peaks form.

Returning to sugar syrup, boil to 244-248°.

Beat on med, and gradually pour syrup down side of bowl.

Beat 5 mins.

Let Italian meringue cool in refrigerator until < 86°.

Double check butter temp.

Emulsify, one piece at a time.

Will look watery with small chunks.

This is necessary; keep whipping.

As you whip, water will start to disappear.

Once water disappears, STOP whipping!

This is glossy buttercream.

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