Palette Knife Buttercream Flower Practice | Pink Buttercream Flower Tutorial

My preferred buttercream recipe to use is this Italian Meringue Buttercream:

Vanilla Buttercream

Water 20g
Sugar 50g
Whites 45g
Butter ~150g
Vanilla TT

- Bring the water and sugar to 118C and pour into the whipping whites. When the mixture is fluffy and warm but not cool, add in the butter in small pieces until the buttercream is light, fluffy and homogenous. Add in the vanilla and mix again. *Add any other flavors at this point to suit your personal tastes*

FAQ for Palette Knife Flowers:

Q: Can you make the flowers, freeze them, and attach to the side of a cake?
A: Maybe, but I do not recommend it.

Q: Can you use something that isn't Italian Meringue Buttercream?
A: You can use any kind of stiff buttercream and probably a stable whipped ganache. I do not recommend using whipped cream or something that is vulnerable to deflating.

Q: Does it harden / Can you ship these products?
A: No and no.

**I am still learning this technique myself! If you have other questions you are welcome to leave them below, but know that I might not have the answer/ might not have the answer you are hoping to hear**

Thanks for watching and I'll see you next time!

Maddie

Filmed on my iPhone X
Edited in iMovie
Music from artlist.io

Find me on Instagram! @maddiebrehm

Видео Palette Knife Buttercream Flower Practice | Pink Buttercream Flower Tutorial канала Maddie Brehm