Learn How To Make Buttercream Flowers! Buttercream flowers are the pièce de résistance when it comes to decorating cakes and cupcakes. Once you start making flowers out of buttercream and realize how easy they are do, they may just become the newest decoration you start adding to all of your desserts! With just a little practice and patience, you will be creating these fun and edible flowers in no time.
- How to Make Buttercream Flowers
- What Tools Do I Need?
- What Consistency Will The Frosting Need to Be?
- The Three "P"s To Remember
- How to Transfer A Flower
- How to Store
- Expert Tips, Ingredient List and Suggestions for Recipe Success
- How to Tutorial
- Step by Step Instructions For Making Italian Buttercream
- How To Make Buttercream Flowers On Cupcakes
How to Make Buttercream Flowers
Sure, making and decorating cupcakes by simply putting frosting on top is simple and easy to do, but believe me when I say that decorating them with edible flowers that you have made yourself really takes your cupcakes to a whole new level.
I really believe that once you go through this tutorial, you will be inspired to not only try to make them, but that you will also KNOW how to make them in no time.
What Tools Do I Need?
When it comes to making these flowers, there are a few key tools that you will need. You will find a complete list of all of the tools needed below in the directions of each type of flower.
What Consistency Will The Frosting Need to Be?
The second most important step, well, actually I think this is tied with the first step is the buttercream MUST be the right consistency. The buttercream will need to be stiff and denser so that there are no air bubbles. That way you will be able to create a thinner and fine petal that is firmer.
The Three “P”s To Remember
How to Transfer A Flower
When you are making a flower, it’s important to remember to build the flowers on a square piece of parchment paper/baking paper that is on a cake flower nail. This way you can easily store them and make them in advance.
To apply the chilled buttercream flowers, I usually use a white pair of scissors to half-cut and lift the base and carefully move the flower onto the cake or cupcakes. Make sure you add a piped cream dot before the transfer process so that the flower sticks to the frosting.
Now, after you’ve made these for a while, you may decide that you are comfortable enough piping them directly into the cupcakes or cakes, however, once you do that, you won’t have any backups to use. That’s why when I make these, I always use a cake nail and the parchment squares so I always have extras.
How to Store
All the buttercream flowers can be stored in the fridge for up to 5-6 days, but make sure they are in air-tight containers.
If you feel the flowers are a bit wet, then you can place them back to the freezer for a quick set, then they will be easy to peel off.
Expert Tips, Ingredient List and Suggestions for Recipe Success
You will find a complete list of all of the ingredients in the printable recipe
1. When making buttercream flowers, make sure that you sift the sugar thoroughly as any lumps will clog your piping bag and will ruin the shape of your flowers.
2. You can store the buttercream flowers you made to a sealable container and keep it in the refrigerator or pop your flowers in the freezer for a quick set while you still wait for your cupcakes to be done.
3. When it comes to coloring your buttercream, less is more. Pastel colors are the trending shades, but if you want a more dramatic look, you can always go for richer colors. As a rule of thumb, always start with a toothpick dip in the color of your choice and mix it to the buttercream.
4. If you don’t have any parchment paper, foil will work just as well.
How to Tutorial
Now that you have a smooth and stiff buttercream let’s get the ball rolling and start piping beautiful buttercream flowers. These flowers are perfect when you want to frost a cupcake a little more detailed than just frosting. In this post, you will learn the exact steps to make 5 different buttercream flowers with step by step photos to guide you. And I will also show you how to transfer the buttercream flowers to cupcakes beautifully.
Buttercream Marguerite Daisies
Marguerite Daisies are garden classics. It blooms all year round, especially in a warmer climate. This is an easy flower to pipe for beginners.
How to Pipe
Step 1: Attach a square parchment paper on flower nail with a bit of buttercream underneath.
Step 2: You hold the petal tip with the wide tip against the middle of the nail while the narrow end slightly 30-degree angle then squeeze and move a little bit upwards then move down the bag at the same time, then stop squeezing to finish petal.
Step 3: Continue to finish 10 overlapping petals.
Step 4: Finally, pipe the stamens into the center point using either a round plain tip or a piping bag with the head point snipped off.
If you like an intricate buttercream flower design for your cupcakes yet easy to make, the hydrangea is the choice to be. Hydrangea is a garden classic.
It blooms in Summer until Fall with beautiful colors of purple, pink and blue, and some selections of green, white or red. The process of piping hydrangea is quite similar to the process of the previous flower. Still, the outcome is different and much more sophisticated, but you’ll be surprised how easy it is to make.
How to Pipe
Step 1: Attach a square of parchment paper on flower nail with a little bit of buttercream underneath.
Step 2: Place the large tip size against the middle of the nail while leaving the other side a bit 30-degree angle, then squeeze and move a little bit upwards, then move down the bag while turning the nail quarterly at the same time.
Step 3: Keep going till you finish 4 petals. Finally, use a plain nozzle to pipe a little dot in the middle for the stamen.
Step 4: After transferring onto the cupcake, I then pipe some green leaves on for decoration.
Rose Flowers Made out of Buttercream
Roses are popular favorite flowers of many, and it is also a simple design for cake or cupcakes. The key to achieving a perfectly piped rose takes some time and patience. Still, once you familiarize yourself with the technique, it’ll come like second nature to you. You can choose the colors that will suit your designs for the cupcakes, but for me, I like to go for the classic red roses.
How to Pipe
Step 1: After placing a square parchment paper underneath the flower nail, start by squeezing piping a red dollop in the center to create a rosebud, around 1 cm high.
Step 2: The first inner circle must have 3-4 petals. The technique is like creating an arch from left to right overlapping the first arch. Make sure that the thin tip part is in an upward position. Likewise, the next circle needs to have 5 petals.
Step 3: Pipe small petals firstly, then once you reach the very end, the petal size increases.
English Rose Flowers
English rose are flowers that liken to an English girl that is simple yet elegant. Making it as a design for your cupcakes involves some curves, volumes, and rose petal techniques.
How to Easily Pipe
Step 1: Attach a parchment paper on flower nail with a bit of icing underneath, then pipe a little high rectangle cream in the middle, around 1.5cm high, then squeeze another 4 smaller rectangles around the big one.
Step 2: In the first and second round: make sure the large tip part face down to the center. It is the point of making the flower pattern.
Step 3: Apply and hold pressure to release the buttercream while the flower nail is spinning. In this case, you will need to drag and continuously move up and downwards.
Pansy Flowers Out of Buttercream
Pansy flowers are a type of hybrid, large-flowered plant that is cultivated as a garden flower. I really love this kind of flower as it combines two of my favorite colors, which are blue and purple. Making this buttercream pansy flower can be time-consuming, but with practice, the result is remarkable.
How to Easily Pipe
Step 1: Attach a square parchment paper on top of flower nail as usual with a bit of icing underneath.
Step 2: Place the large size of the tip in the middle of the paper, then leave the other side a bit angle, then pipe and spin the flower nail at the same time.
Step 3: Finish up 2 dark color petals overlapping as see in the picture. Then do the opposite 2 petals using the same technique as the first but with a lighter color.
Step 4: Then pipe the last light color petal on top of the first layer. Finally, finish the buttercream pansy flower with yellow core and long purple stamen.
Step by Step Instructions For Making Italian Buttercream
Step 1: Using a stand mixer, beat the egg whites at high speed for approximately one minute until the mixture gets bubbles.
Step 2: Next, add half of the sugar then keep mixing on high speed for another minute.
Step 3: Then add the remaining sugar and keep beating on high speed until the egg whites get sharp and peaked. This will be for about 5 minutes. Slowly turn the machine speed down and then turn it off.
Step 4: Change to a paddle attachment and add in the butter on slow speed.
Step 5: Add in the butter on slow speed and continue whipping the buttercream for 8 to 10 minutes until it’s very shiny, white, and light.
Step 6: Next add the paddle attachment and let the mixture mix for approximately 15 to 20 minutes to complete remove all of the air bubbles.
Step 7: Divide the buttercream into different bowls and add the color of your choice with a toothpick. Stir and thoroughly mix together.
Step 8: Add into piping bags and pipe.
This post was originally on The Sweet House of Misato. After we purchased the site, we moved the post over to Fun Country Life.
- Russian Flowers Piping Tips Tutorial
- Buttercream Succulent Cupcakes Tutorial
- American Buttercream Recipe
How To Make Buttercream Flowers On Cupcakes
- Flower nail
- Piping bags
- Ateco or Wilton Tips
- Wilton Colors
- Pair of scissors
- Spatula knives
- Silicon baking paper
- Storage containers
- 4 egg whites room temperature
- 1.5 lb confectioners/powdered sugar
- 1/2 cup unsalted butter softened at room temperature
- additional food coloring
For Italian Buttercream
- Beat (whisk) the egg whites in high speed for around 1 minute till it get bubbles
- Add half sugar from group A then keep mixing on high speed for another 1 minute
- Then add remaining sugar and keep beating on high speed till the egg whites getting sharp and peak point. Then reduce and turn off machine, and leave it
- Bring the pot of group B then heat till it reach 235 F (117 C), very carefully at this step.
- Then turn back the mixing machine on high speed, slowly drizzle the hot sugar into the mixer immediately.
- Whip until the mixture becomes cool, whiter and soft peak
- Change to paddle attachment then unsalted butter to running on slow speed, one by one.
- Use Ateco 101 / Wilton 101 tip, Christmas red Wilton color for petals, Lemon Yellow Wilton for stamen
- Use Ateco 101 / Wilton 101 tip, Violet and Sky-blue Wilton color for petals, Lemon Yellow Wilton for stamen
- Use Ateco 104 / Wilton 103 tip, Pink rose color for petals, Lemon Yellow for stamen
- Use Ateco 104 / Wilton 103 tip, Christmas Red Wilton for petals
- Use Ateco 104 / Wilton 104 tip, Orange is my choice
- Buttercream storage: you can chill your Italian buttercream batch for 5-6 days, when you are ready to use it, leave the batch at room temperature for at least 2 hours, then use the paddle and whip it to bring back life
- Before transferring buttercream flowers on cupcakes, you can always decorate or frosting them first, and this will make your cupcakes look more beautiful.