Buttercream Daisy

Overview

The flower language of daisies, the love hidden in the heart, is just like what Musset wrote in his poem. I love without saying anything; I love with only my mental perception; I cherish my secrets, and I also cherish my pain; I have sworn that my lover, I do not have any hope, but it is not without happiness. As long as I can see you, I will be satisfied.

Tags

• baking
• dessert
• children
• afternoon tea
• fondant
• summer recipes
• children's day
• clear water
• egg white
• more delicious unsalted butter
• pigments
• white sugar

Ingredients

Steps

1. 1 Let the butter soften at room temperature and beat with a whisk

   

2. 2 Beat 20 grams of sugar and egg white until 7-8 and distribute

   

3. 3 When the sugar water is boiled to 117°-121°, immediately pour it into the beaten egg whites and beat at high speed until the egg whites cool down slightly.

   

4. 4 Beat the egg whites until they are very fluffy

   

5. 5 Pour the egg whites into the butter and beat evenly

   

6. 6 Dial up the color you like and decorate it. I used the Wilton flower nozzle 102103. This is the first daisy I framed and it’s a bit ugly

   

7. 7 After mounting a few flowers, I felt that they were much better than the first one

   

8. 8 After mounting, place it in the freezer of the refrigerator for 15 minutes and it is ready to use

   

9. 9 This is the daisy I made