Monday, May 11, 2020

Making Buttercream Flowers #BetterYourBake

By: The Food Hunter

“This post and recipe was created for #BetterYourBake but as always opinions are 100% mine.”

Making buttercream flowers is much easier than you think. The most important things to have are the right piping tips, a delicious homemade buttercream and a lot of patience.

The #BetterYourBake series from Nielsen Massey includes a video tutorial and written instructions to guide you through the process of making beautiful buttercream flowers to embellish any cake.

A few tips to keep in mind before getting started to guarantee success:

1. Fill your piping bag with only as much buttercream that fits in your hand. This will improve your control over the bag and prevent discomfort.

2. Before piping use a bench scraper or your hand to push the buttercream toward the tip of the bag so there are no air pockets in the frosting. Twist the end of the bag close, so no frosting spills out as you begin to pipe.

3. A stiff buttercream frosting is better when making flowers. Add in additional powdered sugar to thicken your frosting as needed.

4. To easily transfer flowers, pipe them onto a square of parchment paper and then freeze them for 10-15 minutes. Once they are firm and frozen, you can easily peel your flowers off the parchment paper and place them onto your baked item.

Once you are ready to get started you will need:
Buttercream frosting (1-2 colors)
Piping bags
Parchment paper
Piping nail
Piping tips
Petal tip (#101-#104)
Closed star tip (#1B, #2D)
Tall glass cup

Prepare a piping bag with buttercream frosting and a petal piping tip (#101-#104). For basic tips on how to fill a piping bag see our “How to Fill a Pastry Bag for Piping” tip.

Prepare a piping nail with a small dot of buttercream and place a square of parchment paper on top.

Hold the piping nail in one hand and the piping bag in the other. Ensure the tip is angled inward slightly and the thin end of the tip is pointing up.

Begin piping, rotating the piping nail as you pipe, to create a small cone as the base of the rose.
Move the tip halfway up the cone you created and pipe another layer around the cone.
Move the tip to the base of the cone and pipe an arc of frosting a third of the way around the base. Repeat this twice more, beginning at the halfway point of the previous arc.

Continue creating petal layers by piping overlapping frosting arcs around the center petals, beginning in the middle of the previous petal. Each time you create a new layer, angle the thin end of the tip outward slightly to create the effect of petals opening up.

Remove the parchment paper from the piping nail and place it on a baking tray.

When you are finished making your roses stick them in the freezer for 10 – 15 minutes until the flowers are firm. Once frozen, peel away the parchment paper and place on the item you are decorating.


  1. I would like to see your DIY projects. There are no pictures you have shared with us. That is why we kindly ask you to add any. Thanks in advance!

  2. Making buttercream flowers can be very easy and almost non time-consuming. You will be able to get what you want when it is necessary.