Buttercream flowers are a pretty sight to see in every cake or cupcakes. It captivates a sense of elegance and heightens the emotional message to a cake and cupcake. Making buttercream flowers are also more natural to make than anyone thinks. Once you get the hang of it, you will enjoy doing it so much that it might become your favorite decoration to every cupcake you’ll make.
Since this is your first time trying out on how to make buttercream flowers, there are essential things you need to set your mind on before diving in.
First, you need to have the right tools in making buttercream flowers like the right piping tips, piping bags, and flower nails. So investing in good quality ones will help you on how to pipe buttercream flowers effortlessly and flawlessly.
Second, you need to have the right consistency for your buttercream, which is very important to shape the flowers. You want your buttercream to be stiff and denser to eliminate any air bubbles to create a fine thinner petal that is nice and firm.
Third, you need to equip yourself with lots of patience, practice, and perseverance. It can get overwhelming at first, so you need these virtues to keep going and never give up.
Which brings me on how I stumble on making buttercream flowers as my choice in decorating cupcakes.
Not everybody has a chance in life to realize their dreams at an early age. Mine came true when I was in my early 20’s. Became in love with the baking industry and took the road to specialize in patisserie. I was lucky enough to be an international student to have the opportunity to live and study in Japan. I was fascinated with the people and their culture. My fondest memory was during springtime, where Sakura or cherry blossoms were in its full bloom. For some, it means blue skies, sunshine, families chilling out in the park, students drinking beer while enjoying the beautiful flowers blooming all around them.
With all these memories that I cherished during my stay in Japan, nature has made a substantial impact on my creative side, especially flowers. So with much persistence, perseverance, and patience, I decided to make beautiful flowers in every cupcake I make, which I’m going to share with you right now.
The way I transfer a buttercream flower to my CUPCAKE?
At the beginning of the study this kind of buttercream flowers, even though you got lots of experience in this. I always recommend to build those flowers on a square parchment paper/baking paper for many reasons such as you can make them in advance, or easy to store and the essential thing is we always have back-ups.
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/cupcakes. Make sure you give a piped cream dot before the transfer process, please see the image below
After a while, once you get used to it with little bit improvement, then you can pipe buttercream flower directly on cupcakes, remember, there is no point for you to back-up if you made the wrong move.
How to store the buttercream flower in the right ways
I can make the buttercream flowers in advance. Still, please make sure they are placed in a sealed container and in your fridge, some times, if you feel flowers a bit wet, then you can place them back to the freezer for a quick set, then they will be easy to peel out.
All the buttercream flowers can be stored in the fridge for up to 5-6 days, but make sure they are in fully wrapped containers.
Some pro-tip for a perfect edible flower
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.
There you go, I hope you found this tutorial helpful and informative. Let me know if you make one of these flowers, and I would love to see how you did yours.
How to pipe floral buttercream cupcakes?
Now that you have a smooth and stiff buttercream let’s get the ball rolling and start piping beautiful buttercream flowers. 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.
Marguerite Daisies are garden classics. It blooms all year round, especially in a warmer climate. This is an easy flower to pipe for beginners.
- Use: Ateco 101 / Wilton 101 tip, red color or orange for petals, Lemon Yellow Wilton for stamen
How to pipe: Attach a square parchment paper on flower nail with a bit of buttercream underneath. 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. Continue to finish 10 overlapping petals. 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 classics. 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.
- Use: Ateco 101 / Wilton 101 tip, Violet and Sky-blue color for petals, Lemon Yellow Wilton for stamen
How to pipe: Attach a square of parchment paper on flower nail with a little bit of buttercream underneath. 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. Keep going till you finish 4 petals. Finally, use a plain nozzle to pipe a little dot in the middle for the stamen. After transferring on cupcake then I pipe some green leaves for decoration.
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.
- Use: Ateco 104 / Wilton 103 tip, Christmas Red for petals
How to pipe: 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. 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. Pipe small petals firstly, then once you reach the very end, the petal size increases.
Buttercream English Rose
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.
- Use Ateco 104 / Wilton 104 tip, Orange is my choice
How to pipe: 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. 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. 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.
Buttercream Pansy Flower
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.
- Use: Ateco 104 / Wilton 103 tip, Pink rose color for petals, Lemon Yellow for stamen
How to pipe: Attach a square parchment paper on top of flower nail as usual with a bit of icing underneath. 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. 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. 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.
I believe everyone here can create the beautiful flowers, just let me know how this recipe and tutorial going in the comment below, I love to hearing from you.
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
For Italian Buttercream
- 4 egg whites room temperature
- 1/4 cup castor sugar
- 1/8 cup water
- 1/2 cup castor sugar
- 1.5 cup butter unsalted is the best, room temperature
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.