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.
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