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Buttercream ｜ Coris Cooking Channel's recipe transcription

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Ingredients

Unsalted butter : 65g
Granulated sugar : 15g
water : 10g
White chocolate : 15g

Time required

15minutes

Procedure

1) Heat water and granulated sugar 00:18
Put water and granulated sugar in a bowl and heat in a microwave oven at 500W for about 30 seconds (so that it becomes fluffy) and mix with a whipper to dissolve and mix the granulated sugar.
2) Add white chocolate and mix 00:45
Add the chopped white chocolate while it is hot and mix well with a whipper to melt the white chocolate. When the white chocolate is completely melted and thickened, wrap it so that it adheres tightly and leave it at room temperature.
3) Mix butter, add 2 and mix 01:26
Cut the butter and mix at low speed with a hand mixer to make it creamy, add all the chocolate and mix gently with a rubber spatula.
4) Whisk with a hand mixer 02:10
First, mix at low speed with a hand mixer. After mixing to a certain extent, whisk with a hand mixer at high speed until it becomes fluffy, and on the way, drop the butter cream on the bowl and the butter cream on the mixer part with a rubber spatula and mix well to whisk.
5) Finish 02:53
Butter cream is completed by whipping softly.

Point

・ Basic butter cream that can be used to make various sweets.
・ Put the butter at room temperature in advance and make it moderately firm enough to be pressed with your fingers. In cold weather such as winter, heat in a microwave oven at 500W for about 5 seconds to make it moderately firm.
・ Chop white chocolate into small pieces.
・ If the white chocolate remains undissolved, heat it in a water bath and mix it to dissolve the white chocolate.
・ After mixing water, granulated sugar and white chocolate, it is ideal to add it to butter at about 30 ° C (a cold bath when touched).
・ Because it lasts longer than fresh cream, it is also good as a souvenir at room temperature.