Spring Buttercream Flower Cake
I am always so fascinated by buttercream cakes. Seriously you can find me staring at whiteflowercakeshoppe on Instagram, watching them pipe on cakes for hours. It’s not that it’s something unattainable or something I can’t do. It’s just that I find it so easy to mess up, and honestly, let’s face it, messing up with buttercream is probably one of the least forgiving things. That being said, it’s been years since I have done any type of buttercream flower, but just like riding a bike, once you learn how to do it, you’ll never forget it.
What you will need:
- Pipping bags
- Rose tip
- Leaf tip
- Spatula
- Flower nail
- 8″ cake board
- Americolor food color
My Italian Buttercream Recipe
Ingredients
- 16 oz granulated sugar
- 8 oz pasteurized egg whites
- 6 sticks of unsalted butter
- 3 oz of shortening
- 16 oz of sifted powder sugar
- 2 tsp. vanilla extract
Directions
- Combine granulated sugar and egg whites in a medium-size saucepan. Cook on medium heat for 5-8 minutes until sugar is no longer gritty and is completely dissolved, forming a syrup. Be sure you are constantly stirring during this process to prevent the mixture from burning.
- Transfer syrup to a kitchen aid mixer with a whisk attachment. Whisk high for about 3-5 minutes or until the syrup has turned white and forms soft peaks. Turn mixer to medium speed and slowly add butter and shortening.
- Once butter and shortening are thoroughly mixed in, slowly add powdered sugar. Lastly, add vanilla extract.
- Scrape down sides and make sure buttercream is thoroughly combined. Buttercream is then ready to use! Enjoy!
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