Beautiful and delicate buttercream orchids top these sugar cookies for a dazzling presentation.
For the Cookies:
220g, room temp
For the Italian Meringue Buttercream
large egg whites
454g, room temperature
cream of tartar
For the Cookies:
Preheat oven to 375F.
Sift flour, salt, cornstarch into a medium bowl. Give it a whisk.
In a standing mixer fitted with a paddle attachment, cream the butter and sugar together until fluffy.
Scrape down the bowl before adding eggs.
Add eggs. Mix until combined.
Add dry ingredients to the wet.
Mix on low with a paddle attachment. Drizzle in vanilla. Mix until combined.
Transfer dough to parchment paper.
Roll into a disk.
Chill for about 1 hour.
Press to flatten and roll between 2 pieces of parchment paper.
Roll dough to ½ inch.
Use 2.5 inch circle cookie cutters.
Place cookies onto a baking sheet with a silpat.
Bake for 12 - 15 minutes.
Let the cookies cool before decorating
For the Italian Meringue Buttercream:
Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
In a medium saucepan add 1 cup sugar and 1/3 cup water then place on medium-low heat.
Stir until sugar melts and becomes clear.
Maintain at medium-high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately.
Run mixer until meringue is cool/tepid.
Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
Add the salt and vanilla.
Beat until butter is combined and mixture has reached a silky consistency.
For the Assembly:
Use gel food coloring to dye the buttercream different soft colors.
Transfer buttercream to multiple piping bags fitted with a 127 tip and 401 tip.
Use the 127 tip to make a small base. Pipe 2 large semi circular flat petals using the 127 tip with the thick side facing inward. Use the 401 tip to create 2 hooded petals in the center.
You can pipe some yellow or purple petals in the center using a small round tip. Add little details with dark coloring.
Chill until ready to serve.
Chill the flowers after piping so they can be handled more easily.