Buttercream For Piped Roses Recipes

THE BEST STIFF BUTTERCREAM FROSTING FOR CAKE DECORATING PIPPING BUTTERCREAM FLOWERS

Steps:

• Have all ingredients at room temperature.
• In the bowl of a stand mixer with the paddle attachment, cream butter until creamy - about 30 seconds.Pro tip - unlike my other buttercreams in this one you want to avoid incorporating too much air, otherwise you will have air pockets when piping.
• Then, add the whipping cream, salt, and pudding mix - combine well but don't over mix. Scarp the sides and bottom of the bowl for any butter that may have got stuck.Pro tip - make sure you have no lumps - if necessary add a bit of the powdered sugar to help it combine.
• Next, add the powdered sugar in two batches. Again combine well but don't over mix. Pro tip - the mixture will look dense now but do not add any more liquid yet.
• Once all the sugar is in, scrape the sides and bottom of the bowl again. Add the vanilla extract and almond extract
• Then, whip for 2 full minutes - check to make sure it's not too stiff and not too gritty. If necessary add 1 or 2 tbsp whipping cream or milk to adjust consistency. Mix some more if necessaryPro tip - while we do not want to make this too light and airy we still want to ensure it's delicious and not gritty.
• The total mixing time for this buttercream should not be more than 5 minutes. Pro tip - If you find that you have over whipped the buttercream. Stir it with a flat silicone spatula using a spreading motion. This will break some of the air pockets
• You can divide the buttercream into the number of colors required. Take note that colors will also affect the consistency of your buttercream.Pro tip - always use gel food colors, not water-based colors as it will make the buttercream too soft to pipe or spread. If water-based colors are all you have, omit liquid in the recipe so you start with a stiffer buttercream consistency.

BUTTERCREAM FOR PIPED ROSES

Steps:

• Cream the butter in a stand mixer fitted with the paddle attachment until creamy, 3 to 5 minutes. Gradually add the powdered sugar. Once incorporated, increase the speed to medium-high and cream until lightened in color and fluffy, 5 to 7 minutes. Mix in the vanilla extract.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

PIPED-ROSE CUPCAKES

Steps:

• Starting with 1 drop at a time, add gel-paste food coloring to buttercream. Stir well to combine. Add more food coloring, stirring constantly, until desired color is reached. Dab buttercream on top of pastry nail, and press a 2-inch square of parchment on top. Reserve half the buttercream for frosting tops of cupcakes. Fit pastry bag with coupler, and fill with remaining buttercream. Place tip of coupler in center of parchment square, squeeze pastry bag gently, and pull up slowly to make an acorn-shaped mound (this is the bud).
• Fit pastry bag with petal tip. (You can anchor the nail in Styrofoam or a potato with a flat-cut bottom.) Hold tip against the point of the bud, wide end down and narrow end angled in toward center. While turning the nail slowly, pipe a wide, tight strip, enrobing the top of the bud. Turning the nail as you go, pipe 2 arched petals that each reach around half of the bud. Continue turning the nail and piping, making longer, overlapping petals and angling further outward as you go, until you reach the bottom of the rose. Gently slide parchment with rose onto a baking sheet, and refrigerate until firm, at least 20 minutes (or up to 2 days). Repeat to make more roses.
• Frost tops of cupcakes with buttercream. Using a small offset spatula, gently place a rose on top of each cupcake, discarding parchment.