How To Pipe Buttercream Roses – I’ve been dreaming of spring all winter, and now I’m only a few days away from feeling the excitement peak! My favorite thing about spring is that the flowers are starting to bloom again, which often makes me want to add butterscotch flowers to my cake designs. It’s easy to whip up with a straight pipe punch, some flower nails, and some pre-cut pieces of parchment paper – which I found at my JOANN store! With a wide selection of art and cupcakes, I always find what I’m looking for.
There are three types of buttercups: roses, ranunculus, and camellias. Although it can be complicated, it is easy to do with a little practice and the right ingredients. They are all very beautiful by themselves, but it is nice to arrange them in a bouquet like a bread maker. The Show Collection!
How To Pipe Buttercream Roses
I made a quick video to show you the process of making butter flowers and placing them on the cake, so watch before reading the tutorial below:
How To Pipe A
Divide your whipped cream into separate bowls and mix together the colors you want to make your flowers. I used red and purple bricks for the roses, fuschia ranunculus with peach pieces, and white and yellow camellias, but the buttercup flowers can be made in any color you want.
You will also need a few greens for your buttercream, a little purple for the middle of the camellias, and about ½ cup of white milk cream. For all the pictures I made for this cake, I used the Wilton Color Right System from JOANN. It comes with detailed instructions for mixing any shade you can think of!
To make the rose cream, line a piping bag with a Wilton Tip 104 and fill with the butter color of your choice. Place an ice pack on the flower nail, making sure you are not using it. Press the parchment paper square up.
Use the large end of the 104 tip to touch the nail with the skin end pointing up, heating the center as the nail moves. my 360 degrees. Pipe petals around the hole as you roll the flower nail – short petals at the beginning and long petals when you get to the end of the flower nail.
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After your buttermilk, carefully pull the parchment paper over the flower nail square and onto a flat surface. I put a piece of paper on a baking sheet for this part. Repeat until you have 5-6 rose buttercreams, and feel free to use smaller sizes for variety.
To make the ranunculus buttercream, line a piping bag with Wilton Tip 104 and fill with peach buttercream (or the color of your choice for the center of the flower). Prepare the flower nail by putting a dollop of buttercream on top, then press a piece of parchment paper on top.
Hold the tip 104 at a 45 degree angle, with the big end of the nail touching the flower nail and the tip of the skin pointing to the middle of the flower nail. Use the cream as a base for your center as you rotate the flower nail 360 degrees. Then make an opaque milk cream while you drill the flower nail. Imagine that you are spinning a small rainbow on the center stick as you move.
Next, switch to your main color of ranunculus buttercream (I used fuschia for this), still using Wilton Tip 104. Continue this process for the petals all the way to the hole. When finished, carefully press the parchment paper onto your paper so the flower begins to dry. Repeat until you have 5-6 different ranunculus flowers, remembering to make different sizes.
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To make the butter cream, place your buttercream in a piping bag fitted with a Wilton Tip 104 (I use white for these, but you can any color is used!). Fit another piping bag with Wilton Tip 3 and fill with yellow whipped cream. The second piping bag will help create a group of flowers. Prepare your flower nails by putting a dot of buttercream on top and pressing a paper square on top.
Starting at the outer edge of the nail with the 104 flat marker (the big stop is near the middle of the nail and the outer edge of the skin), draw a line the petals as you rotate the flower nail. After you have made the circle of petals outside, insert the second row of petals in the same operation, measuring the end of the pipe at the 45 degree mark to place the inner row of petals. Then fill the center of the dotted petals with your yellow buttercream.
When finished, carefully press the parchment paper onto your paper so the flower begins to dry. Repeat until you have about 4-5 camellias.
Place your sheets and all of your beautiful cream flowers in the freezer for 20 minutes to firm up before mixing in the buttercream frosting.
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After the refrigeration process, it should be touchable and very easy to handle. Although you can try putting it in the fridge to speed up this part, I wasn’t good at freezing. I know some bakers swear by it, but in my experience, the fridge is best when it comes to these hard buttercream frostings.
Prepare a piping bag filled with ½ cup of the reserved milk leaving a 1-inch hole. On the cake that was heated and cooled for at least 30 minutes, spread a circle of whipped cream about ½ inch from the edge of the cake. This will help create height for your flower crown.
Next, assemble your cold cream flowers on top of the buttercream circle, pressing and turning them inside out for variation.
Feel free to add more flowers and don’t worry about empty spaces – we’ll fill in the rest!
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Fit a piping bag with a Wilton Tip 352 and fill with whipped cream. I ended up adding another piping bag to the Wilton Tip 3 and using the green milk cream to smooth the brush around some of the flowers, but feel free to stick to paper if that’s your jam.
Wherever there are holes (the white cream is showing), the tube is placed to fill the holes. Feel free to click on the green dots like I did or draw to fill in the blanks and fill your flower cake.
And there you have it – the perfect cake for spring! Remember that in most cases, your buttermilk will be easy to beat and you’ll want to put it on top of everything. And if you have a JOANN store in your area, be sure to check out their jewelry! I love their Wilton range of products, cakes, decorations and everything. And best of all, they
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JOANN paid me for my work in making this cake, styling, photography, photography and writing about their products. As always, all opinions are my own. Thank you for supporting Sugar & Sparrow fans. Let me teach you how to make a beautiful two-tone glitter rose. Using my classic vanilla buttercream frosting, these sparkling roses are super easy to sprinkle on cakes and cupcakes. Follow my video tutorial and success tips below to create pure butter roses!
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