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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

    1. Have all ingredients at room temperature.
    2. Place butter in a mixer bowl with a paddle attachment and mix until creamy – 30 seconds
    3.  Add cream, salt, cornstarch (cornflour or pudding mix) – mix slowly to incorporate.
    4. Make sure you have no lumps – if necessary add - bit of the powder sugar to help it combine.
    5. Scarp the sides and bottom of the bowl for any stuck butter.
    6. Once you have a smooth creamy mix – add the powder sugar in two batches
    7. When all the sugar is in – scrape the sides and bottom of the bowl again
    8. Add vanilla and almond extract
    9. Give it one last mix for 2 minutes – check to make sure it’s not too stiff and not too gritty
    10. If necessary add 1 or 2 tbsp fresh cream or milk to adjust consistency. Or add sugar to stiffen.
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