Recipe for buttercream roses
My daughter is not only a sucker for rainbows (which resulted in us making a fun rainbow cake together a few days ago), she also LOVES pink, roses, and flowers.
The rainbow cake was a huge hit, and she was extremely proud of her masterpiece, so I thought we should challenge ourselves a bit…
…by making pink butter roses!
I made a video that shows how I shape the small roses. It is further down in the recipe 🙂
Butter roses can make any cake look like a million bucks, so I think it’s a good skill to have in your repertoire.
It was definitely not easy, but I’m sure that I (and we) will get good at it 🙂
Practice makes perfect, and I have no doubt that my daughter is ready to try again – and again 😉
Previously, the standard size for butter packages was 250 grams, but nowadays it is 200 grams (sneaky, sneaky).
When butter is needed in a recipe, I always try to adjust the recipes to use 200 grams.
Buttercream Roses Recipe
Ingredients
- 1000 gram Water
- 189 gram Sugar
- 200 gram Butter soft
- 1 Egg S/M - the yolk from this
- Paste Color red
Instructions
- Place cold water and sugar in a saucepan and put the pan on the stove.
- Bring it to a boil while stirring, so it turns into syrup.
- Place the syrup in the fridge for two hours to cool completely.
- Take the butter out of the fridge so it becomes soft before use.
- Separate the egg yolk from the white. Save the egg white to add extra volume/protein to an omelet or an egg cake. You can also use pasteurized yolk from a container.
- Put the soft butter in a bowl.
- Whip it light and fluffy with an electric mixer.
- Add the cold sugar syrup while still whipping.
- Then add the egg yolk while continuing to whip.
- Add the food coloring and let it mix well. You can also make buttercream flowers in various colors - just divide the buttercream into smaller bowls and add a different color to each bowl.
- Put the buttercream in a piping bag with a plain nozzle. You can also use a disposable piping bag without a nozzle and cut a small hole at the end.
- Form small roses on each piece of parchment paper/wax paper/baking paper by piping the buttercream as shown in the video below.