Swiss Meringue Buttercream Flowers
Adorn your homemade honey-vanilla chocolate truffles with these miniature blooms.
- Yield: Makes 3 cups
Source: Martha Stewart Weddings, Summer 2008
- 1 1/4 cups sugar
- 5 large egg whites
- 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
- 1 teaspoon pure vanilla extract
- Violet, deep pink, sky blue, royal blue, cornflower blue, and egg yellow shades of gel-paste food coloring
Whisk sugar and egg whites in a heatproof bowl set over a saucepan of simmering water until whites are warm and sugar is dissolved, 3 to 4 minutes. (Test by rubbing mixture between your fingers.) Transfer bowl to a mixer and whisk on medium-high speed until fluffy and cooled, about 10 minutes; continue beating until stiff peaks form.
Add butter, a few pieces at a time, beating on medium-low speed until smooth and fluffy. Beat in vanilla. Use immediately, or refrigerate in an airtight container for 3 days, or freeze for 1 month. Bring to room temperature and beat on low for 3 minutes before using.
Divide buttercream among 6 small bowls. Add gel-paste food colorings to the bowls to tint the buttercream according to the list below. Fit pastry bags with flower piping tips. Using a flower nail, pipe one flower at a time onto parchment. Refrigerate or freeze piped flowers until firm, about 10 minutes, before use.
Food coloring combinations for flowers:
YELLOW: egg yellow (make only 1/4 cup)
PALE LAVENDER: violet and deep pink
LAVENDER: violet and sky blue
BLUE LAVENDER: sky blue and violet
DARK LAVENDER: deep pink and violet
BLUE: royal blue and cornflower blue