Flower Cupcakes (Italian Cream Frosting)

Overview

Happiness is like a flower. . . .

Tags

• baking
• cake
• cupcakes
• cold water
• egg white
• unsalted butter
• white sugar

Ingredients

Steps

1. 1 Prepare the cupcakes. I have cupcakes in my previous recipe, so I won’t repeat the instructions here. You can check out my previous recipe for how to make cupcakes.

   

2. 2 Prepare the materials to be used and weigh them.

   

3. 3 Cut the unsalted butter into small pieces and soften it at room temperature until it is soft enough to make a small pit when pressed with one finger. Then beat the butter until it is smooth. .

   

4. 4 Beat 50 grams of egg whites with 10 grams of sugar.

   

5. 5 Beat until seven or eight and distribute, just lift up and there will be a small curved hook.

   

6. 6 Add 15 grams of cold boiled water, add 20 grams of white sugar, and simmer over low heat. When the temperature is about 120 degrees, a lot of small bubbles will appear. (I don’t have a probe thermometer, so I just observe it with the naked eye. If you have a thermometer, use a thermometer to measure it. 118 degrees is OK.)

   

7. 7 Quickly pour the boiled sugar water into the pot with your left hand and the egg beater in your right hand. Pour the beaten egg whites into it and beat it evenly with the egg beater to cool it down.

   

8. 8 Add the cooled whipped egg whites to the butter that was just whipped, and start beating with a whisk.

   

9. 9 When you start whipping, the cream will look like tofu. Don’t worry if you see this. This is normal. Keep beating. . .

   

10. 10 After beating for a few more minutes, we will see that the tofu dregs just now no longer exist, and the smooth Italian buttercream is ready

    

11. 11 Prepare the tools you need and put the buttercream into a piping bag. We are going to use a small rose piping tip and a leaf piping tip. Decorating nail holder, (I call it a big nail) pigment, oil paper cut into small pieces, prepare a few more pots, because they will be used when mixing colors later.

    

12. 12 Apply a little bit of buttercream on the decorating nail and stick the oil paper on it.

    

13. 13 Use a piping tip to make a small flower center. . .

    

14. 14 Then go around in a circle and surround the flower heart. .

    

15. 15 On the first layer we add three petals. .

    

16. 16 Then continue this method to complete the flowers. (I suggest you find some videos to watch and practice more.)

    

17. 17 After mounting the flowers, we move them to the refrigerator to refrigerate and keep them in shape.

    

18. 18 Spread a layer of buttercream frosting on the cupcakes.

    

19. 19 Use piping transfer scissors to transfer the refrigerated shaped flowers onto the cupcakes. . .

    

20. 20 Finished product picture. .

    

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