Meringue Powder Buttercream Flowers are made with the Ateco pastry tip #403.
I’ve been seeing these large buttercream flowers all over the internet lately, so I decided to try to make some myself because they’re just so pretty! I spend a lot of time on Instagram, and discovered a place called White Flower Cake Shop. They are in Beachwood, Ohio and I’m in Atlanta, GA, so unfortunately I can’t go to the actual shop. I do enjoy seeing all of their absolutely gorgeous cakes though. They make the most beautiful buttercream flowers that I’ve ever seen. You definitely should check out their site. My flowers didn’t come out quite as perfect as theirs, but I still think they’re lovely.
This is the first time I’ve ever made these Meringue Powder Buttercream Flowers. They weren’t as hard to make as I thought they would be. I watched a video on a great website called My Cake School, so I could figure out how it’s done. My Cake School has lots of cake decorating tutorials. You should check it out if you want to learn some new cake decorating skills.
The frosting for these flowers is very important. It has to be just the right consistency for you to achieve the large flower effect. I found a similar meringue powder buttercream recipe on the My Cake School website and modified it to the way I like it.
I love that you don’t have to crack and separate any eggs for this meringue frosting. The meringue powder makes it so easy!
And the most important “ingredient” for making these flowers is the Ateco #403 pastry tip. Once I got the #403 tip, I used a butter knife to make the opening a bit bigger. I ordered it from Amazon. Here’s the link (affiliate):
I used a cake mix to make the cupcakes. This recipe makes enough frosting for 24 cupcakes.
Note: I used a Wilton Tip #233 or grass tip for the center of the flowers.
I hope you will try these pretty Meringue Powder Buttercream Flowers. If you do make them, post a photo on Instagram and tag @momlovesbaking! I love to see what my readers are baking!
Meringue Powder Buttercram
Meringue Powder Buttercream is perfect for making large buttercream flowers. I used an Ateco pastry tip #403 to make the flower petals and a Wilton pastry tip #233 for the yellow center.
- 1 cup granulated sugar
- 2 tablespoons meringue powder
- 1/2 teaspoon salt
- 6 tablespoons boiling water
- 2 1/2 cups vegetable shortening
- 4 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon clear vanilla extract
In a large bowl, place the sugar, meringue powder and salt. Add boiling water. With an electric mixer, mix on high speed (with the whisk attachment) and beat until stiff peaks form (about 7-8 minutes). Pour into a clean bowl, cover and save for later.
In the same large bowl, add the vegetable shortening. With the mixer on low, gradually add the powdered sugar. Continue to beat the mixture until very creamy (about 3 minutes).
Add the meringue and flavorings to the mixing bowl. Beat for 10 minutes. It should be very light and fluffy. Make sure to keep this frosting covered and do not refrigerate. Store at room temperature in an airtight container. Frosting will last a couple of months. (Note: This icing will form a crust.)
Makes enough frosting for 24 cupcakes.
You might also like these Red Velvet Cupcakes