Ingredients
1/4 c. water
1/2 c. sugar
3 large egg whites
1 tbsp. Violet Simple Syrup
1/4 c. to 1/2 cup flowers
1 c. unsalted butter
Preparation
Step 1Bring water and 1/4 cup sugar to boil in small saucepan. Boil until temperature reaches 240 degrees F on a candy thermometer; meanwhile, put egg whites in bowl. When temperature reaches 240 degrees F, beat whites with mixer fitted with whisk attachment on high speed for 1 minute, until whites start to get foamy.Step 2Gradually beat in remaining 1/4 cup sugar. Reduce mixer speed to low and slowly and carefully pour in boiling sugar. Beat on high speed for 8 to 10 minutes, or until bottom of mixer bowl is room temperature again.Step 3Return mixer speed to low and add flower simple syrup. Beat in butter a few pieces at a time. Beat frosting on high speed for about 30 seconds, until butter is fully incorporated. Use immediately or refrigerate in airtight container for up to 1 week.
From: Cooking with Flowers © 2013 by Miche Bacher Buy the book
