Korean Bean Paste Buttercream for Piping Flowers

Step 1

Drain and wash the beans in clean water.

Step 2

Skin the beans by simply crushing them between your fingers.

Step 3

Alternatively, crush the beans through a sieve this will leave the skin behind.

Step 4

Use a blender to grind the beans further to a smooth paste. This will give you a smooth buttercream

Step 5

In a saucepan heat the bean paste and sugar until the sugar dissolves.

Step 6

Continue until all the sugar is evaporated and you have a white bean paste mass.

Step 7

Combine the prepared bean paste, butter, vanilla extract, white rum or fresh cream, and white food coloring.

Step 8

Mix thoroughly until you have a smooth soft paste.

Step 9

Leave at room temperature to cool completely.

Step 10

This paste is now ready to color and make your bean paste flowers.

Step 11

Use fresh cream to create a softer consistency as required.

Step 12

The more fresh cream you add the softer the petal will be.

Step 13

This bean paste buttercream will keep in the fridge for up to a week.