Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Vanilla Buttercream for Flower Cupcakes 3.5 (21) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Tosca Radigonda Yield: 5 cups Use paste or gel food coloring to tint buttercream; they provide intense hues and don't cause streaking or flaking. Ingredients 1 ¼ cups sugar 5 large egg whites 2 cups (4 sticks) unsalted butter, room temperature 1 teaspoon pure vanilla extract Food-coloring gel paste Directions 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. 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. Rate it Print