Hey thanks for sharing these amazing recipes with us.
The gloss in the frosting is white butter and you can only buy it in Africa I believe. For those who don't have access to white butter, use your regular yellow butter but instead of adding 4 cups of powder sugar or icing sugar use 2 cups of icing/powder sugar and 1 cup butter. You will have a glossy buttercream. You can also use 1 cup high ratio shortening to 2 cups powder sugar.
Im in US but my native country is Philippines. Im a member of a Filipino Bakers facebook group. They share everything except that buttercream recipe unless you attend their classes. One tip i got from the group to get the translucent look is everything must be cold.
Has anyone tried this glossy buttercream?
Thank you for the input,
Hey Folks! Randy here. I make traditional Bean Paste sweets for Japanese Tea ceremony. In my research I have found that they use a type of starch called " Shira-tama-Koo" which gives the paste a translucent quality and makes it easier to shape and mold by hand. This might work for Korean Butter Cream. The mixture is 200-300 grams added to water and constantly stirred on very low heat. When the mixture starts to turn translucent, it is taken off of the heat and kneaded into the bean 'dough'. This milky soup of starch can also be added to the bean paste as it is cooking with the sugar. There are other types of rice flour and agar-agar that can be used to give a paste that looks like glass. This might be the secret that others are guarding to closely. I hope that helps. This is a great site and much appreciated .