Cut butter into cubes and freeze to 10 C / 50 F
Place the egg whites in a clean grease-free bowl.
Once the egg whites start to foam up gradually add the 50 grams of sugar.
Continue to whip until the eggs are stiff peaks but still shiny
Simultaneously, place 150 grams of sugar and water in the heavy bottom saucepan over medium heat
Bring to a boil and do not stir. If necessary shake the pan.
Place a thermometer in the syrup and let it reach 118 C / 244 F
Gradually pour the sugar syrup into the whipped egg whites
Once all the sugar is in – continue to whip the egg whites for few more minutes.
Place the meringue bowl inside the freezer until the meringue cools to below 30 C / 86 F temperature
Now start adding the chilled butter (10 C / 50 C) into the cooled meringue one at a time.
At this time, the buttercream will break down at first then start to blend back again. just continue to whip until you have no more water in the bowl.
Your buttercream is now ready to be colored and used to make sugar flowers