Use paste or gel food coloring to tint buttercream; they provide intense hues and don't cause streaking or flaking.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In the heatproof bowl of an electric mixer, combine sugar and egg whites. Place bowl over pan of simmering water; whisk until whites are hot and sugar is dissolved, 2 to 3 minutes.

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  • Remove from heat, and transfer to mixer fitted with the whisk attachment. Beat on high speed until cooled and fluffy, 10 to 15 minutes. Reduce speed to medium. Add butter 1 tablespoon at a time. Beat until incorporated. Stir in vanilla.

  • To tint, divide buttercream into small bowls, one for each color of flower petals (setting aside some untinted buttercream, if desired); color about 1/2 cup green for the leaves. Add a small amount of food coloring; stir well. Add a bit more color at a time until desired shade is reached.

Cook's Notes

If not using immediately, store frosting, well covered, in the refrigerator up to 1 week, or freeze up to 1 month. Before using, bring to room temperature; beat well.

Reviews (2)

21 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
11/28/2011
HI, I want to try this recipe for my daughter's birthday, is this safe for childrens to it and pregnant woman?, I mean, for the egg?.. I'm always concerned about that.. Thanks, mmg
Rating: Unrated
11/03/2008
If you're looking for a fluffy, light tasting buttercream, this is it. I absolutely LOVED this recipe. It has the consistency of whipped cream. I loved that it's not greasy. I used this for a baby shower cake and it was sooo yummy. I beated the sugar and eggs until it reached 160 degrees (about 15 mins). A little work but worth it!