Piping buttercream flowers is 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) room temperature
- Powder Sugar / Confectioners Sugar – 1 kg (2.2 lbs)
- Cornstarch/Cornflour or pudding mix – 1/4 cup
- Whipping Cream – 1/4 cup (plus extra for consistency)
- 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/pudding mix – mix slowly to incorporate.
- Make sure you have no lumps – if necessary add a bit of the powder sugar to help it combine
- Scarp the sides and bottom of the bowl for any butter stuck.
- 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.
- Unlike my Velvet American Buttercream Recipe this one gets mixed for barely 5 minutes in total.
STORAGE AND USE
- This buttercream cream will stay at room temperature for about 3 days – having said that this is still an all butter buttercream recipe so if the weather is hot the frosting will obviously melt.
- When not using – store covered with cling wrap to prevent crusting.
- Add gel food color without over mixing to avoid incorporating to much air
- You can store this buttercream in the fridge for a month or in the freezer for up to 6 months.
- It is best thawed in the fridge from frozen, then re-mixed to bring to consistency.
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