Floral Butter Cream | Petite Ingredient Skip to main content

Floral Butter Cream


500 grams unsalted butter at room temperature)

480 grams icing sugar (sifted)

2-3 tablespoons warm milk (you can add more to loosen the butter cream)

2 pinches fine pink salt

2 teaspoons vanilla extract

Petite Ingredient Edible Flowers such as dianthus, cornflower and calendula. Petals plucked



Cream butter in stand mixer until soft and fluffy. Add in icing sugar gradually, a few tablespoons at a time, whilst beating at a medium to high. Reduce speed or stop when adding icing sugar to avoid it blowing away, then gradually increase speed. Add a splash of the warm milk to loosen the mixture between icing sugar and keep beating until mixture has lightened in colour and the texture is smooth and creamy. Add a little more milk and the salt and vanilla once blended.

Add Petite Ingredient Edible Flowers (we recommend a blend of plucked flower petals such as dianthus, cornflower and calendula) and mix on low speed for 10-20 seconds until just blended.