Mother’s Day Flowers

We used our favorite Italian Butter Cream Icing.

Italian Butter Cream Icing
2 cups white sugar
2/3 cup water
5 egg whites at room temp
A pinch of salt
1/2 teaspoon lemon juice
2 teaspoons vanilla
1/2 teaspoon almond extract
2 cups of butter

Cook 1 cup of the sugar with the water until soft ball stage (235 degrees on a candy thermometer) about 8-10 minutes.

While the sugar syrup is boiling, whip the egg whites in a clean dry bowl of a stand mixer with the second cup of sugar, the salt and lemon juice using the wire whisk attachment. Add vanilla and almond extract once the egg whites are frothy.  Keep beating until stiff peaks are formed.  If this happens prior to the sugar syrup being done reduce the speed of the mixer to low and keep the egg whites whipping.

Once the syrup is at the soft ball stage, return the mixer to high speed and drizzle in the syrup down the side of the bowl of the mixer.  DO NOT pour into the middle because if the hot syrup comes in contact with the wire whisk it will shoot the hot syrup out of the bowl.

When the syrup is incorporated into the egg whites, beat for about 10 minutes more until the mixture has cooled.  If you try to add the butter before this mixture is cooled, it will melt the butter.

Once the mixture is cool, change the attachment to the paddle attachment and start adding the room temperature butter one tablespoon at a time. The mixture may “break” and look like it is curdling. Don’t worry, just keep adding the butter and beating until it all comes together. At this point you can add whatever coloring you choose, or divide the icing and color it into several different colors using gel food coloring so as not to dilute the icing and making it runnier.  You can keep any unused icing uncovered in the refrigerator for about 1 month.

No doubt your mother, or anyone else who enjoys these floral delights, will love them.  And if anyone deserves these yummy lovely treats, surely it’s your mother 🙂