Swiss Meringue Buttercream Flowers

Learning to pipe flowers with buttercream can seem hard but with practice you will be awesome at it.

Below is the perfect recipe to help you achieve beautiful buttercream flowers in no time.

I love using Swiss Meringue Buttercream to pipe for a few reasons. It produces a smooth buttercream, the consistency is perfect for piping and best of all, it's not super sweet.

Here are few tips to achieve a smooth buttercream:

- Ensure all equipment are clean and dry as grease or oil residue will prevent the egg whites foaming.

- Any trace of egg yolks in the egg white mixture will prevent the egg whites from foaming as egg yolks are high in fat.

- Butter and eggs are best at room temperature. Butter can be taken out of the refrigerator the night before. Very important that the butter is soft when making the buttercream to avoid lumps.

- Ensure the sugar is completely dissolved before removing from the heat to avoid grainy buttercream.

- Important that the meringue mixture is completely cooled before adding the butter as it will melt the butter otherwise.

- Beating the buttercream on slow at the end will help remove any trapped air bubbles and make the buttercream smoother.

Swiss Meringue Buttercream

Ingredients

- 2 egg whites

- 150 grams caster sugar

- 200 grams unsalted butter (room temperature)

- 1 teaspoon vanilla extract

- Food colour gels (electric pink, leaf green - @americolor, purple food gel - @queensfinefood)

Piping Tips

- 2D, leaf tip & petal tip

Instructions

1. Place egg whites and caster sugar into a large bowl. Place over a pot of simmering water on low. Whisk until the sugar has dissolved completely. To check if the sugar has dissolved, rub a bit of the mixture between your fingers.

2. Remove from heat and using a stand mixer with the whisk attachment, beat on medium speed for about 10-15 minutes or until mixture has completely cooled.

3. Remove whisk attachment and replace with the paddle attachment. Slowly add portions of the room temperature butter and beat well before adding next portions.

4. Once all butter has been added, beat on high for several minutes and then reduce to low speed and continue to beat for another few minutes to remove air bubbles.

5. Frosting is ready for use.

6. Add desired food colouring gels to the buttercream and mix well.

7. Place buttercream into piping bag with the desired piping tip and begin piping.

Tips

- Practice makes perfect

Did you bake this recipe?

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so I can see your wonderful bakes.

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Swiss Meringue Buttercream Flowers

Swiss Meringue Buttercream Flowers