The Perfect Buttercream Recipe for Piping Flowers.
The key is a stiff frosting. Store bought and classic frosting will not work. Piping flowers are not difficult if you have the right buttercream frosting. One that is just the right consistency; and not over whipped.
Unsalted Butter 456 grams (4 sticks)
Powder Sugar / Confectioners Sugar 1 kg (2.2 lbs)
Cornstarch/Cornflour or pudding mix 1/4 cup
Heavy Whipping Cream 1/4 cup
Clear Vanilla Extract 1 tsp
Clear Almond Extract 1/4 tsp
Salt 1 tsp
Have all ingredients at room temperature.
Place butter in a mixer bowl with a paddle attachment and mix until creamy – 30 seconds
Add cream, salt, cornstarch (cornflour or pudding mix) – mix slowly to incorporate.
Make sure you have no lumps – if necessary add - bit of the powder sugar to help it combine.
Scarp the sides and bottom of the bowl for any stuck butter.
Once you have a smooth creamy mix – add the powder sugar in two batches
When all the sugar is in – scrape the sides and bottom of the bowl again
Add vanilla and almond extract
Give it one last mix for 2 minutes – check to make sure it’s not too stiff and not too gritty
If necessary add 1 or 2 tbsp fresh cream or milk to adjust consistency. Or add sugar to stiffen.