Meringue Powder Buttercream Flowers
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 Buttercream
Ingredients
- 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
Instructions
- 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.)
Video
Notes
Did you make this recipe?
Please let us know by leaving a star rating and review!You might also like these Red Velvet Cupcakes
Or Chocolate Drizzled Semi Naked Rose Cake
This tastes exactly like the icing from Walmart’s bakery, the kind that comes in huge industrial buckets. I am throwing the entire batch away. What a waste of meringue powder.
Hi, I just tried your recipe; although I have not made flowers yet with it. The icing is beautiful white and holds peaks. My only issue was the granulated sugar(I even sifted the sugar) which did not completely dissolve. I even added an extra tablespoon of boiling water. I whipped longer than required in each step, but the icing is still slightly grainy. Not sure what I did wrong. I am still going to use the icing as practice flowers. Thank you for sharing your recipe.
Hello how heat stable is this? Is it soupy or sturdy enough to pipe things? Please im in florida and nothing seems to hold its shape besides American
I was living in North Georgia when I made this. I’m not sure if it would hold up in Florida.
Hi I was wondering if you can use the plant based shortening?
I’m not sure as I have not tested the recipe with the plant based shortening. It is a different consistency.
Hi, I would like to know if these buttercream flowers made with Ateco 403 tip will come out as beautifully if I use non dairy whipping cream…We in India use the non dairy cream more. I have been looking for a tutorial on these White Flower cake shop signature buttercream flowers for quite some time now…thanks for sharing… Your flowers look amazing!
Hi Arti, To answer your question, I’m not completely sure because I haven’t tested this recipe with non-dairy whipping cream. But I would guess that it’s more liquidy than heavy cream so I would recommend using less of the the non-dairy if you were going to try it. I hope that helps.
Does this buttercream dry hard?
I’m curious if this frosting has a crust once set?
Does the hold it’s shape and does nit melt?
Can you use butter instead of shortening? Will it have the same consistency?
Not for this particular recipe. At least I’ve never tried it with butter, so I’m not sure.
please share the tip # used for the centers of the large tips using #403…thanks!
Sure, I used the Wilton tip #233 or grass tip for the flower centers.
Should it be powdered sugar? The ingredients list reads “granulated sugar” but the instructions reads “powdered sugar”. In my experience powdered sugar is best for icings but I have never made a meringue icing before so I could be wrong. Also is it 2 full tablespoons of vanilla? That seems like a bit much for the amount of icing this recipe makes. Thanks in advance for your response.
Hi Alyssa,
I’m so sorry for the late response. To answer your question, this recipe has both types of sugar.
Am I adding the shorting and powder sugar mixes n bowl with meringue mix right after
I already have meringue power in my cabinet since I use it often for royal icing on cookies. This is a great new way to use it and step-up my cakes and cupcakes like a pro! Thanks for the “tip” – especially the pastry tip! Good tools are so important in the kitchen!
Yay! Thanks for reading, Leslie Anne! Post a photo of your creations on Instagram or Facebook with #momlovesbaking 🙂