1. Place cold water and sugar in a saucepan and put the pan on the stove.
2. Bring it to a boil while stirring, so it turns into syrup.
3. Place the syrup in the fridge for two hours to cool completely.
4. Take the butter out of the fridge so it becomes soft before use.
5. 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.
6. Put the soft butter in a bowl.
7. Whip it light and fluffy with an electric mixer.
8. Add the cold sugar syrup while still whipping.
9. Then add the egg yolk while continuing to whip.
10. 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.
11. 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.
12. Form small roses on each piece of parchment paper/wax paper/baking paper by piping the buttercream as shown in the video below.

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