Go Back
–+ servings
Five decorated cupcakes with flowers made from buttercream on a black wire rack

How To Make Buttercream Flowers On Cupcakes

Want to make your own buttercream flowers to make gorgeous cupcakes? Use this recipe for for Italian Buttercream to make these beautiful flowers
Print Pin Recipe
5 from 2 votes
Course: Dessert
Cuisine: American
Keyword: buttercreamflowers, cupcakedecorations, floralcupcakes
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Servings: 5 cupcakes
Calories: 617kcal
Author: Misato

Equipment

  • Flower nail
  • Piping bags
  • Ateco or Wilton Tips
  • Wilton Colors
  • Pair of scissors
  • Spatula knives
  • Silicon baking paper
  • Storage containers

Ingredients

  • 4 egg whites room temperature
  • 1.5 lb confectioners/powdered sugar
  • 1/2 cup unsalted butter softened at room temperature
  • additional food coloring

Instructions

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.

Marguerite Flowers

  • Use Ateco 101 / Wilton 101 tip, Christmas red Wilton color for petals, Lemon Yellow Wilton for stamen

Hydrangea Flowers

  • Use Ateco 101 / Wilton 101 tip, Violet and Sky-blue Wilton color for petals, Lemon Yellow Wilton for stamen

Pansy Flowers

  • Use Ateco 104 / Wilton 103 tip, Pink rose color for petals, Lemon Yellow for stamen

Rose Flowers

  • Use Ateco 104 / Wilton 103 tip, Christmas Red Wilton for petals

English Rose

  • Use Ateco 104 / Wilton 104 tip, Orange is my choice

Video

Notes

  • 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.

Nutrition

Serving: 1batch | Sodium: 527mg | Calcium: 16mg | Vitamin A: 1702IU | Sugar: 30g | Potassium: 55mg | Cholesterol: 146mg | Calories: 617kcal | Saturated Fat: 35g | Fat: 55g | Protein: 3g | Carbohydrates: 30g
DID YOU MAKE THIS RECIPE?I love hearing from you, simple tag me at @TheSweetHouseOfMisato