Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Vanilla-Buttercream Frosting and Poppies 3.6 (13) 1 Review 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Ditte Isager Prep Time: 50 mins Total Time: 2 hrs 50 mins Yield: 5 cups frosting Making frosting poppies is easier than you'd think. Use our step-by-step photos as reference as you pipe the blooms with a petal tip onto a flower nail. Use these buttercream poppies to decorate Orange-Poppy Seed Cupcakes with Buttercream Poppies. Ingredients 1 cup plus 2 tablespoons sugar 5 large egg whites or pasteurized egg whites 4 sticks unsalted butter, room temperature, cut into tablespoons 1 teaspoon pure vanilla extract Gel-paste food coloring in Red Red Poppy seeds, for sprinkling Directions Heat sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water, whisking constantly, until sugar dissolves and mixture reaches 140 degrees on an instant-read thermometer, about 2 minutes. Whisk with mixer on medium-high speed until fluffy and cooled, about 10 minutes. Whisk until stiff, glossy peaks form, about 2 minutes more. Reduce speed to medium-low, and add butter, 1 tablespoon at a time, beating well after each addition. Beat in vanilla. Switch to the paddle attachment, and raise speed to medium. Beat buttercream until smooth, 1 to 2 minutes. Pipe the poppies: Transfer one-quarter of the buttercream to a bowl (reserve remainder for frosting cupcakes), and tint with food coloring until you reach desired color for poppies. Transfer to a pastry bag fitted with a large petal tip. Cut out twenty 2-by-3-inch rectangles of parchment. Adhere 1 parchment rectangle to a flower nail with a dab of buttercream. Holding the piping bag at a 45-degree angle, pipe 1 petal. Pipe a second petal, overlapping the first by 1/2 to 3/4 inch. Making a tighter turn with the nail, overlap the second petal to pipe a third. Sprinkle poppy seeds in the centers of flowers to create the look of stamens. Gently remove parchment from nail, and transfer to a baking sheet. Repeat with remaining parchment and tinted buttercream. Refrigerate poppies for at least 2 hours. Gently remove poppies from parchment using an offset spatula. Place 1 on top of each cupcake. Rate it Print