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Meringue Buttercream for Butter Cakes

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Recipe photo courtesy of GENTL & HYERS

Use this recipe when making our Butter Cake I and Butter Cake II. Practice makes perfect. Pick your colors, whip up a bunch of frosting, and unleash your flower power.

Source: Martha Stewart Living, March 2004
Yield

Ingredients

Directions

Cook's Notes

Have plenty of frosting on hand to practice. To blend colors, first tint a small amount of buttercream a dab at a time. Blend after each addition until the color is darker than you would like. (You can use a single color or experiment with mixing.) Gradually mix the tinted frosting into more buttercream until you get the right shade. Pipe flowers onto parchment or waxed paper until you're ready to try them on the actual cake.

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