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)

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.


The post GETTING STARTED appeared first on Cakes of Eden.

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