Using a toothpick, add your gel colors to each small bit of meringue in the ramekins and mix well.I used three – one for the lavender, one for the purple, and one for the yellow. In small ramekins, divide the meringue you’d set aside earlier into one ramekin per color you intend on using.Finish the buttercream by adding butter to the main batch, as well as whatever clear extracts you might be using. After meringue is at the stiff, glossy peak stage but before you add the butter, set aside about 1/4 cup of the meringue and cover with plastic wrap.Start with this Swiss meringue buttercream recipe.Coloring Swiss Meringue Buttercream with Gels I’ll give the steps below, but I think American buttercream might make for sturdier, easier-to-color flowers. That being said, coloring Swiss meringue buttercream with gels is notoriously difficult. For guidance, I watched Martha Stewart’s video (about 50 times).īoth the white frosting and the pansies were made with my Swiss meringue buttercream recipe, which I love. To pipe the pansies, I used Wilton petal tips 104 and 127, and a small round one for the yellow centers. That being said, I was thrilled with how these buttercream flowers came out. Fill the liner cups only halfway – this will avoid muffin tops and trust me, these cupcakes will rise.Īs you know by now if you’ve been following me, I’m all about flavor and sometimes get impatient with the frou-frou stuff.The cayenne pepper adds the tiniest bit of warmth and complexity and flavor.In almost all my test batches, the flavor was excellent but the texture ranged from too dense to too gummy.īy tweaking the buttermilk here, the flour and cocoa and eggs there, it all came together into the most delicious, moist cupcakes with a beautiful dome and delicious texture. I spent a bit of time perfecting this recipe, as chocolate cupcakes have a tendency towards dryness. While I can’t guarantee that the buttercream pansies adorning these chocolate cupcakes will make someone fall in love with you, be prepared – it just might happen, that’s how delicious these cupcakes are. Remember all that romantic mischief in A Midsummer Night’s Dream? You can blame pansy potion. Pansies are also a flower with a long history of romantic associations, going back to the Roman god Cupid shooting his arrow and inadvertently hitting a white flower, which then turned purple and gained super love powers. With the wild version called by such names as heartsease, Johnny-jump-up, love-in-idleness, and kiss-her-in-the-buttery, how can you not be charmed? Indeed – who could stay in a bad mood when contemplating the beauty of a pansy? Blooming in all sorts of colors from the deepest purple to the most sunshiny of yellows, these spring beauties are a favorite of mine. “Nobody can keep on being angry if she looks into the heart of a pansy for a little while.” – L.M.
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