Floral Buttercream (with Infused Simple Syrup)
Learn how to make floral buttercream using a simple syrup technique for naturally infused flavor. This silky, flavorful frosting works with lilac, dandelion, and more.
Servings: 3 cups
Equipment
- Stand mixer with whisk attachment
- Digital or candy thermometer
Ingredients
- ¾ cup homemade simple syrup
- 3 egg whites
- 8 ounces (1 cup) unsalted butter soft, room temperature
Instructions
- Heat the syrup: Add ¾ cup of prepared simple syrup into a small, heavy-bottomed 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 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 the 8 oz 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 for several minutes, and it will transform into a smooth, silky buttercream.
Notes
- It's best to use a 2:1 rich simple syrup, especially if you plan to use the frosting for piping or for cakes with multiple layers, as the frosting will be more stable.
- You can use any infused homemade simple syrup for this - see blog post above for tons of ideas!