Korean Butter Cream (Light & Not Too Sweet)
Korean Butter Cream (Light & Not Too Sweet)
Ingredients
- 200 g unsalted butter, soft
- 120 g icing sugar
- 40-50 ml fresh cream, 35%
- 15 g milk powder
- 1 teaspoon vanilla
- 1 pinch salt
For Assembly (Optional)
- 4 bun
- as needed icing sugar, for dusting
Instructions
- 1
In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium-high speed until it becomes pale in color and fluffy in texture. This should take approximately 3-5 minutes.
⏱️ 4 min
- 2
Reduce the mixer speed to low and add the icing sugar and milk powder to the butter. Mix until just combined, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 3
With the mixer still on low speed, slowly pour in the fresh cream and vanilla extract. Add the pinch of salt.
⏱️ 2 min
- 4
Increase the mixer speed to medium-high and whip the mixture until it is light, smooth, and airy. The buttercream should have a fluffy, non-greasy texture. This may take another 3-5 minutes.
⏱️ 4 min
- 5
To assemble, take a bun and carefully slit it from the side or top, creating a pocket for the cream. Be careful not to cut all the way through.
⏱️ 1 min
- 6
Using a piping bag or a spoon, fill the bun with approximately 30-40 grams of the prepared Korean butter cream.
⏱️ 1 min
- 7
For an optional finishing touch, lightly dust the filled bun with additional icing sugar before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Butter Cream (Light & Not Too Sweet)
- 200 g unsalted butter, soft
- 120 g icing sugar
- 40-50 ml fresh cream, 35%
- 15 g milk powder
- 1 teaspoon vanilla
- 1 pinch salt
For Assembly (Optional)
- 4 bun
- as needed icing sugar, for dusting
Instructions
- 1
In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium-high speed until it becomes pale in color and fluffy in texture. This should take approximately 3-5 minutes.
⏱️ 4 min - 2
Reduce the mixer speed to low and add the icing sugar and milk powder to the butter. Mix until just combined, scraping down the sides of the bowl as needed.
⏱️ 2 min - 3
With the mixer still on low speed, slowly pour in the fresh cream and vanilla extract. Add the pinch of salt.
⏱️ 2 min - 4
Increase the mixer speed to medium-high and whip the mixture until it is light, smooth, and airy. The buttercream should have a fluffy, non-greasy texture. This may take another 3-5 minutes.
⏱️ 4 min - 5
To assemble, take a bun and carefully slit it from the side or top, creating a pocket for the cream. Be careful not to cut all the way through.
⏱️ 1 min - 6
Using a piping bag or a spoon, fill the bun with approximately 30-40 grams of the prepared Korean butter cream.
⏱️ 1 min - 7
For an optional finishing touch, lightly dust the filled bun with additional icing sugar before serving.
⏱️ 1 min