flowers

The recent trend in making buttercream flowers is the use of glossy Korean Buttercream. The original Korean buttercream is made using the Italian meringue method. I adapted it to make the Swiss meringue method.

Glossy Korean Buttercream Recipe

Egg whites (about 6 whites)

White sugar

Unsalted butter ((4 sticks))

tsp Vanilla Extract

Salt

Cut the butter into cubes, and place in the fridge.

In a clean, grease-free mixer, add the egg whites and sugar.

Place it over a double-boiler (explained above) and gently whisk until all the sugar is dissolved.

When you no longer feel any sugar between your fingers, remove it from the heat.

Place the mixer on the stand with a whisk attachment. Start at a medium-speed then increase to high speed after two minutes.

When you reach stiff peaks, place both the meringue bowl and chilled butter cubes in the freezer for 10 minutes (no more)

After 10 minutes – place the mixer bowl back on the stand and whip for a minute.

Then, start adding the almost frozen butter one cube at a time.

The buttercream will break-down at this point. (water from the egg whites will separate from its protein). This is normal with this buttercream.

Continue to whip until the water starts getting absorbed back into the buttercream again.

Once you have no more water in the bowl, your buttercream is ready.

This can now be colored and used to make Korean buttercream style sugar flowers.

https://content.jwplatform.com/videos/Ug0qnSR7.mp4

The recent trend for making buttercream flowers is the use of glossy Korean Buttercream. This original meringue-based buttercream is made using the Italian meringue method. I adapted it to make the Swiss meringue method

Korean Buttercream Recipe Blog

This tasty, golden syrup is sure to become an annual treat. The beauty of forsythia flowers is transformed into a delectable syrup you can enjoy on pancakes or use as a base to make forsythia juice.

Forsythia Syrup

filtered water

organic cane sugar

forsythia flowers

A refreshing and unique cocktail made with homemade honeysuckle infused vodka and fresh squeezed lemonade.

Honeysuckle Vodka Lemonade

approximate honeysuckle or honeysuckle and jasmine blossoms

vodka

Tbsp sugar

lemons

To make the infused vodka ~ pluck the blossoms from their stems, and discard any leaves or other green parts.

Swish the flowers gently in cold water, then lay out to dry on a clean kitchen towel.

Put the flowers in a large wide mouthed mason jar, or other equivalent container.

Fill the container with vodka.  Make sure the blossoms are completely covered by the liquid.  Cap tightly and keep in a cool dark place for 24 hours, or up to 5 days.  Give it a shake now and then.

Strain the vodka through cheesecloth that is at least 4 layers thick.  Store in a clean jar, tightly capped.  The vodka will keep indefinitely.

To make the lemonade, stir the sugar into the water until it is completely dissolved.  Add the fresh squeezed lemon juice and stir.  Taste to adjust the sweetness if you like.

To make the cocktail, fill a glass with ice.  Add one shot of honeysuckle vodka.  Fill the glass with lemonade, garnish with a slice of lemon and a sprig of honeysuckle.

Flower Pressed Shortbread Cookies made with edible flowers and fresh mint infused shortbread cookie dough. Edible Flower Cookies made with pansies and mint.

Edible Flower Cookies

(100 grams) granulated sugar

orange zest

lime zest

(227 grams) unsalted butter (softened at room temperature)

vanilla extract

2.5 cups (314 grams) all purpose flour

fine sea salt

mint leaves *optional* (finely minced)

Mint Leaves

sugar (for sprinkling)

egg white (lightly beaten)

Preheat oven to 325 F (160 C) and line two large rimmed baking sheets with parchment paper or silicone baking mats.

In a medium bowl stir together the sugar, orange zest and lime zest to make a citrus sugar mixture using a fork or small whisk and let sit a couple of minutes.

Transfer the citrus sugar to the bowl of a stand mixer fitted with the paddle attachment. Add the softened unsalted butter and vanilla, then beat together on medium for 3-5 minutes until light and fluffy.

Add the flour mixture to the creamed butter and mix again on medium low until a cookie dough consistency is formed.

Dough should be moist but firm. (if you feel it is dry add a tablespoon of milk.dough should NOT be sticky)

Remove the dough from the bowl and divide into two halves. Shape each half into a disc and wrap in plastic wrap.

Place the dough in the fridge to chill for 30 minutes.

Place one half on a gently floured surface and roll out to 1/4 inch thickness.

Use a 2.5-3 inch cookie cutter to cut out as many cookies as you can.

Transfer cookies to prepared baking trays, spacing 1-2 inches apart.

Using a pastry brush, gently coat a thin layer of beaten egg white onto the center of each cookie.  Then, gently press a flower blossom slightly onto the surface. The back of the blossom may need to sink into the dough for petals to lay flat. Sprinkle lightly with sugar.

Place the entire tray into the fridge for 10-15 minutes to make sure cookie dough is cold before baking.

Place trays on the center rack of the oven. Bake for 14-16 minutes or until edges start to slightly golden in color. Bake time may differ between ovens, so keep an eye on the first batch.

Place cookie sheet on a wire rack and let cool for 5 minutes. Then, using a spatula, transfer cookies off the pan and directly onto the wire rack to cool completely.

Repeat with remaining half of dough.

Making crystallized flowers is easier than you may think. Read on to find out how to make those stunning edible garnishes.

Crystallized Flowers

water

Edible flowers

sugar sugar

Line

Whisk

In a bowl, whisk together the egg white and water until just foamy. Holding a flower by the stem or stem end in one hand and the new, small, clean paintbrush in the other hand, gently brush the flower all over with the egg white mixture. (Be certain to lightly coat each speck of each flower or the uncoated part of the bloom will wilt and wither and turn brown.) 

Sprinkle

Carefully sprinkle the sugar evenly over both sides of the flower. Place on the paper-lined rack and repeat with the remaining flowers.

Set the flowers aside at cool, dry room temperature for 12 to 36 hours, or until dried. Strew the crystallized flowers over cakes and other desserts and get ready for some oohs and aahs. (You can store the flowers in a single layer in an airtight container for up to several months if kept in a cool, dry climate.)

Cook the spinach in a pan with a drizzle of extra-virgin olive oil, 1 crushed clove of garlic (which is removed after cooking), a small piece of chili...

Squash Blossoms Stuffed with Ricotta and Spinach

2.3 LBS. spinach, washed

ricotta cheese

2C. flour

cornstarch

1/4C. vinegar

currants

1/3C. sugar

pumpkin (or squash) flowers

Chili pepper

olive oil

Peanut oil

Cook the spinach in a pan with a drizzle of extra-virgin olive oil, 1 crushed clove of garlic (which is removed after cooking), a small piece of chili pepper and salt: sauté, stirring, for about 5-6 minutes.

Cream the ricotta in a bowl. Mince the spinach and mix it into the ricotta. This is the filling.&nbsp;

Clean the blossoms, removing the pistils, and stuff them with the filling.&nbsp;

Separately, mix together the flour, 2/3 cup cornstarch and 2 cups of ice water to get a fairly dense batter.&nbsp;

Dip the blossoms in the batter, turning the petals a little so that they close over the filling.

Fry them a few at a time in hot peanut oil for 3-4 minutes or until golden. Drain them on paper towels and sprinkle them with salt.

For the sauce: In a saucepan, boil 2 3/4 tablespoons of water with the sugar and vinegar. When it boils, add 2/3 cup water and the currants. Simmer for 2 minutes, then remove from heat. Add 4 teaspoons cornstarch dissolved in a little water, then blend in a blender and run this sauce through a sieve.

Serve the blossoms hot with the sauce and a few whole currants, if desired.

Made with real lavender flowers, this Lavender Simple Syrup is fragrant, delicious and the perfect addition to tea, cocktails, coffee and lemonade.

Lavender Simple Syrup

sugar

(approx. 0.4 ounces) dried lavender flowers (see note)

In a medium saucepan over medium heat, combine...

In a medium saucepan over medium heat, combine sugar and water. Stir until sugar has dissolved. Do not let boil.

Remove from heat and stir in the lavender...

Remove from heat and stir in the lavender flowers. Let rest for 30 minutes, stirring occasionally. Leave in longer for a stronger flavor. Strain out the flowers with a fine-mesh sieve.

Store in a mason jar for up to...

Store in a mason jar for up to two weeks.

Top 7 flowers recipes from across the web

The most viewed flowers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Glossy Korean Buttercream Recipe

Forsythia Syrup

Honeysuckle Vodka Lemonade

Edible Flower Cookies

Crystallized Flowers

Squash Blossoms Stuffed with Ricott...

Lavender Simple Syrup

Top 7 flowers recipes from across the web

The most viewed flowers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Glossy Korean Buttercream Recipe

Forsythia Syrup

Honeysuckle Vodka Lemonade

Edible Flower Cookies

Crystallized Flowers

Squash Blossoms Stuffed with Ricott...

Lavender Simple Syrup

The most viewed flowers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine