Vanilla-Buttercream Frosting and Poppies

Photo: Ditte Isager
Prep Time:
50 mins
Total Time:
2 hrs 50 mins
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.


  • 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


  1. 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.

  2. Whisk with mixer on medium-high speed until fluffy and cooled, about 10 minutes. Whisk until stiff, glossy peaks form, about 2 minutes more.

  3. Reduce speed to medium-low, and add butter, 1 tablespoon at a time, beating well after each addition. Beat in vanilla.

  4. Switch to the paddle attachment, and raise speed to medium. Beat buttercream until smooth, 1 to 2 minutes.

  5. 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.

  6. 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.

  7. Gently remove poppies from parchment using an offset spatula. Place 1 on top of each cupcake.

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