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How to Make Buttercream Flowers

បានប្រកាសនៅ Design នៅMay 28 2019 at 04:06 PM
Making buttercream flowers elevate any dessert and making them is much easier than you think. The most important things to have are the right piping tips, buttercream that’s the correct consistency and a little patience. In the video attached to this post I give you a full step by step on piping roses and peonies which you can use to embellish the cake or cupcake of your choice.
 

I’ve had SO many requests for a more detailed how to video on buttercream flowers! I’ve embedded a video in the recipe so scroll down for the full tutorial. Most of the problems I hear about relate to the consistency of the buttercream and the shape of the flower. It’s really important to create a cone-shaped base for the petals to sit on. This gives the flowers height and a more realistic appearance.

Some Hints for Getting a Nice Flower

  • Make a small batch of extra thick buttercream to make a cone-shaped base for the flowers.
  • ALWAYS sift your sugar. Any lumps will clog your tip.
  • Storing your flowers in the fridge will make them easier to handle when it’s time to apply them to your cake/cupcake.
  • Add food coloring a little at a time with a toothpick for maximum control.

Steps for Making Buttercream Flower

How to Make Buttercream Roses

 
  1. Cut 2.5- inch squares of parchment paper. Transfer the yellow buttercream to piping bag. Snip off the tip. Add the 127 tip to a piping bag. Transfer the blush and darker pink buttercreams to one bag. Work out the air bubbles and give it a test. Use a dash of buttercream to glue down the square of parchment paper to a piping nail or turntable. Mold a small cone of the thick base buttercream in the middle of the square. Add bits of yellow in the middle.
  2. Pipe a spiral, then add arcs to the spiral, curving up.
  3. Add more petals until you’ve reached a desired rose look.
  4. For a peony or closed rose, start off with a smaller base.
  5. Pipe tight arcs and close off in a round shape. When you’re ready to use the flowers, cut the bottom with scissors and transfer to your cake, cupcake or cookie. Pipe leaves with the green buttercream to create some dimension.

If you’ve tried these flowers out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

 
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Buttercream Flowers

How to Make Buttercream Flowers

 

Beautiful buttercream flowers are so easy to make and enhance every dessert.

Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 20
Calories 143 kcal

Ingredients

INGREDIENTS

For the American Buttercream:

  • 1 cup butter 225g, unsalted, room temperature
  • 1.5 lb confectioners sugar 460g, sifted
  • 1 tsp rose water
  • Soft pink, yellow and orange food coloring
  • 1 tbsp matcha powder

Instructions

For the American Buttercream:

  1. In a stand mixer fitted with a paddle attachment, cream the room temperature butter until smooth.

  2. Sift in the confectioner’s sugar. You can add the sugar in two batches.

  3. Beat until you get to a thick consistency. Add a few drops of rose water.
  4. Save a small amount of buttercream in a bowl. Add more confectioners sugar and mix by hand until you get a play dough consistency. This will be used for the base of your flowers.
  5. Separate and dye a few batches yellow, blush and darker pink. Use some matcha powder to dye some buttercream a natural green for the leaves.
  6. Transfer the green to a bag fitted with a 68 tip.

For the Assembly:

  1. Cut 2.5- inch squares of parchment paper.

  2. Transfer the yellow buttercream to piping bag. Snip off the tip.

  3. Add the 127 tip to a piping bag. Transfer the blush and darker pink buttercreams to one bag. Work out the air bubbles and give it a test.

  4. Use a dash of buttercream to glue down the square of parchment paper to a piping nail or turntable.

  5. Mold a small cone of the thick base buttercream in the middle of the square.

  6. Add bits of yellow in the middle.

  7. Pipe a spiral, then add arcs to the spiral, curving up. Add more petals until you’ve reached a desired rose look.

  8. For a peony or closed rose, start off with a smaller base, pipe tight arcs and close off in a round shape.

  9. When you’re ready to use the roses, cut the bottom with scissors and transfer to your cake, cupcake or cookie.

  10. Pipe leaves with the green buttercream to create some dimension.

Recipe Video

Recipe Notes

  • ALWAYS sift your sugar. Any lumps will clog your tip.
  • Storing your flowers in the fridge will make them easier to handle when it's time to apply them to your cake/cupcake.
  • Add food coloring a little at a time with a toothpick for maximum control.

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