- 4 egg whites
- 200g caster sugar
- 340g very soft butter
- 100g melted white chocolate Callebaut W2
- Liquid colours
White Chocolate Buttercream Flowers by Mark Tilling
Ingredients
Method
On a Bain Marie heat egg white and sugar until they are warm to the touch or it reaches 60oc-65oc.
Place on a mixer and whip until a nice stiff meringue.
Start to add the soft butter a little at a time until it’s all mixed in.
Add the melted white chocolate and mix again until all smooth and should look like whipped cream.
Rose, Divide the mix up into two bowls and colour one of the bowls with the colour to your liking then place each one in to a piping bag.
In another piping bag place a petal nozzle and pipe one piping bag mix down one side then the other down the other side.
Pipe a butter cream cone on top of your cup cake and using the thicker bottom part of the nozzle on the bottom star.
Pipe around the cone with the piping bag to hide the cone to make the centre of the flower, then start piping around making petals over lapping each petal.
To finish make up a little green butter cream and using a leaf nozzle pipe some leafs around the edge.
Hydrangea, make a some dome sponge on top of your cup cake and using a star nozzle pipe around the dome and finish with some green leaves.
Simple rose, use a rounded end nozzle and using the two colours piped down the sides, pipe from the centre to the outside of the cup cake, very simple.
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