Piping Buttercream roses really isn’t that challenging. But the payoff is amazing! The last time I whipped up a batch for my friend’s birthday, the guests at her party didn’t want to eat them because they were too pretty! I had to convince them they needed to be consumed not admired. Anyhow, I wanted to write this post to go through some of the common mistakes that frustrate the average baker.
- 1 2/3 cup all-purpose flour
- 1 cup sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter room temperature
- 3 eggs
- 3 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 lb unsalted butter room temperature
- 8 cup confectioners' sugar
- 1/2 cup cream
- 1 drop pink food coloring a very small drop
- Sift the dry ingredients together in a large bowl.
- Mix the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.
- Divide the mixture into cupcake papers
- Bake at 340 for about 25 minutes or until the centers are springy to the touch. Baking time depends on the size of your cupcakes
- Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Mix in cream until desired consistency is reached.
- Separate the buttercream into two batches and mix in the pink food coloring into one batch.
- Attach a 101 tip to a piping bag and fill the bag with both colors of buttercream.
- Use a spatula to create a cone of buttercream on the cupcake.
- Pipe a cone onto the cupcake. (sharp side of tip facing up)
- Create the rose by making small arcs with the tip, which gradually increase in size as you get toward the edge of the flower.
Old World Rose: 150 tip for center & 127 for petals.
Classic Rose: 127 Tip.
Mini Roses: 101 tip for petals & 352 tip for leaves.
Piping Buttercream roses can be difficult. It’s very common to have soft, weepy buttercream that doesn’t hold its shape. Most buttercream recipes require some liquid-like cream to create a smooth consistency for the end product. When I pipe buttercream roses, I use as little liquid as possible. You want to end up with a very thick buttercream that will stand even when it’s piped into thin petals.
I also make a little batch of extra thick buttercream (just by adding more sugar to the mix). It will have the consistency of play-doh. You will use it to make a cone for the base of the flower.
If you want the flower to be more open, you can use some yellow buttercream and a #2 piping tip to make the stamens. Don’t worry if they are not perfect because they’ll be mostly hidden in the middle of the flower. You are just giving a hint of realism with this touch.
By using a thick buttercream you’ll end up with a more stable flower and the edges of each petal will have a nice ruffled, torn effect (which I think looks more natural). The trade off — however — is that you will probably have some burst piping bags so try to use an extra strong one (if possible). If you’re just starting out with buttercream roses, I recommend just doing one color, to begin with. Remember that less is more when it comes to coloring your flowers. Add as little food coloring as possible. I think you will love the effect you get from a very soft pink or yellow.
If you’re just starting out with buttercream roses, I recommend just doing one color, to begin with. Remember that less is more when it comes to coloring your flowers. Add as little food coloring as possible. I think you will love the effect you get from a very soft pink or yellow.
When you’re feeling a bit more confident, it’s fun to use two colors in a piping bag for an even more realistic effect. The trick is to line the colors up in the bag so one is on the pointy side of the petal tip and the other is on the rounded side.
How to Make Buttercream Roses
How to Make Buttercream Roses
Beautiful to look at; easy to make!
Recipe up on blog.