Dandelion Buttercream
Smooth, creamy, and lightly floral with a delicate honey-like flavor. Made with fresh dandelion flowers, this frosting is elegant, unique, and perfect for spring cakes & cupcakes.
Servings: 12 cupcakes or 8" layer cake
Equipment
- Stand mixer with whisk attachment
- Candy or digital thermometer
Ingredients
Dandelion syrup:
- 1 cup sugar
- ¾ cup water
- ½ cup dandelion petals*
Buttercream:
- ¾ cup dandelion syrup from above
- 3 egg whites
- 8 ounces (1 cup) unsalted butter soft, room temperature
- 1 teaspoon elderflower extract or St Germain optional
Instructions
- Make the dandelion syrup: In a small saucepan, combine 1 cup sugar and ¾ cup water. Bring to a boil, then turn heat down to medium, stirring occasionally, and simmer until the sugar is fully dissolved, about 5 minutes.
- Infuse the dandelion petals: Remove the syrup from the heat and stir in your ½ cup prepared dandelion petals. Let the mixture steep as it cools for at least 1 hour, or up to overnight for a stronger flavor.
- Strain the syrup: Pour the infused syrup through several layers of cheesecloth (or a very fine mesh strainer), pressing gently to extract all the liquid. Discard the petals and set the syrup aside.
- Heat the syrup for the meringue: Measure out ¾ cup of dandelion syrup and pour it into a clean saucepan. Cook over medium-low heat until it reaches 235–240° F (soft ball stage).
- Whip the egg whites: While the syrup is heating, add 3 egg whites to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until soft peaks form.
- Stream in the hot syrup: With the mixer running on medium speed, slowly and carefully pour the hot dandelion syrup into the egg whites in a thin, steady stream. Aim for the side of the bowl to avoid splattering.
- Whip to a glossy meringue: Increase speed to medium-high and continue whipping for about 5 minutes, or until the mixture becomes thick, glossy, and has cooled to about 90° F (just slightly warm to the touch).
- Add the butter: With the mixer running (low to medium-low), add softened butter, about a tablespoon at a time, allowing each addition to incorporate before adding more. The mixture may look curdled or soupy at first. Keep mixing, and it will transform into a smooth, silky buttercream.
- Add optional flavoring: Mix in 1 tsp elderflower extract or St. Germain, if desired. If you want a more vibrant yellow color, you can add a tiny pinch of ground turmeric or a drop of natural food coloring. Continue mixing until the buttercream is light, smooth, and fluffy. Use immediately or store as needed.
Notes
*This measurement is for prepared dandelion petals, not whole flowers! Be sure to remove the green base from the flowers and use only the petals for this recipe. For more information, see the "prep dandelion flowers" section in the blog post above.