How to Make Buttercream Flowers
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5
How to Make Buttercream Flowers
Description
How to Make Buttercream Flowers uses a classic American buttercream composed of creamed unsalted butter, sifted confectioners sugar, and rose water for subtle flavor. Matcha powder and food coloring tint the buttercream in blush, yellow, orange, and green shades for adding floral detail and leaves. A small portion is thickened for flower bases, while colors are piped with specific tips onto parchment squares to shape petals. This method allows for intricate flower decoration that can be refrigerated until ready to be transferred to your baked goods.
The buttercream's consistency is adjusted between smooth and moldable to support delicate piping and shaping. The rose water adds a subtle fragrance without overpowering the sweet buttercream. Thin parchment squares serve as a non-stick base for building flowers with multiple colors and textures.
Assembly involves using multiple piping tips to combine colored buttercream on the parchment, enabling layered petals and leaf details. Flowers formed this way can be refrigerated for handling ease before placing on cakes or cupcakes as decorations.
Ingredients
INGREDIENTS
For the American Buttercream:
- 1 cup butter 225g, unsalted, room temperature
- 1.5 lb confectioners sugar 460g, sifted
- 1 tsp rose water
- Food Coloring soft pink, yellow and orange
- 1 tbsp matcha powder
Instructions
For the American Buttercream:
- In a stand mixer fitted with a paddle attachment, cream the room temperature butter until smooth.
- Sift in the confectioner’s sugar. You can add the sugar in two batches.
- Beat until you get to a thick consistency. Add a few drops of rose water.
- Save a small amount of buttercream in a bowl. Add more confectioners sugar and mix by hand until you get a play dough consistency. This will be used for the base of your flowers.
- Separate and dye a few batches yellow, blush and darker pink. Use some matcha powder to dye some buttercream a natural green for the leaves.
- Transfer the green to a bag fitted with a 68 tip.
For the Assembly:
- Cut 2.5- inch squares of parchment paper.
- Transfer the yellow buttercream to piping bag. Snip off the tip.
- Add the 127 tip to a piping bag. Transfer the blush and darker pink buttercreams to one bag. Work out the air bubbles and give it a test.
- Use a dash of buttercream to glue down the square of parchment paper to a piping nail or turntable.
- Mold a small cone of the thick base buttercream in the middle of the square.
- Add bits of yellow in the middle.
- Pipe a spiral, then add arcs to the spiral, curving up. Add more petals until you’ve reached a desired rose look.
- For a peony or closed rose, start off with a smaller base, pipe tight arcs and close off in a round shape.
- When you’re ready to use the roses, cut the bottom with scissors and transfer to your cake, cupcake or cookie.
- Pipe leaves with the green buttercream to create some dimension.
Notes
- Sift the confectioners sugar thoroughly to prevent clogging piping tips.
- Store finished buttercream flowers in the fridge to firm them before cake application.
- Add food coloring gradually with a toothpick for fine control over shades.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 32g | |
| Calories | 143kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 0.2g | 0% |
| Fat | 7.1g | 11% |
| Saturated Fat | 4.5g | 23% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1.8g | 9% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 2.7mg | 0% |
| Potassium | 8.5mg | 0% |
| Sugar | 19g | 38% |
| Vitamin A | 220IU | 4% |
| Calcium | 5mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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