Description
Glossy buttercream is a meringue-style buttercream that creates translucent, ultra-realistic–looking flowers when piped.
Ingredients
Scale
- 400 grams egg whites, at room temperature
- Pinch of salt
- 120 grams water
- 550 grams white sugar, divided
- 1,500 grams unsalted butter, at room temperature
Instructions
- In a large (very clean) bowl, whip the egg whites and salt until foamy and then add 100 grams of sugar and beat until the soft-peak stage.
- In a saucepan, place the water and 450 grams of sugar and heat until the soft-ball stage (240° F). Do not stir.
- Continue whipping the meringue, and in a thin stream, slowly pour the sugar syrup into the meringue. Beat at high speed until stiff and glossy.
- Place the meringue into the refrigerator to cool until the temperature registers at 60°F.
- Slice the butter into small cubes.
- Begin whipping the meringue again at medium speed and slowly add the cubes of sliced butter; continue mixing until the buttercream becomes thick and glossy. Be careful not to overmix.