You can make virtually anything with buttercream icing, but one of the most common decorations on cakes and cupcakes are flowers. The most popular are roses and buttercream roses are perfect decoration on every cake or cupcake. Buttercream roses are very easy to make once you get familiar with the technique. You can make buttercream roses on a stick, on a pastry nail, on a small base or directly on your cake or cupcake. It really doesn’t matter where you make them, the technique is the same. Before we start with making roses we must make buttercream, but keep in mind that buttercream for covering cakes isn’t the same as the buttercream for making decorations 😉
Ingredients for buttercream:
|Vegetable shortening||1 cup||190 grams|
|No color butter flavor||½ spoon||½ spoon|
|Light corn syrup||1 spoon||1 spoon|
|Clear vanilla extract||1 spoon||1 spoon|
|Powdered sugar||4 cups||440 grams|
|Milk||2 spoons||2 spoons|
Instructions for making buttercream for decorations:
Take a large bowl and beat shortening and no color butter flavor with mixer until it becomes light and fluffy. Then beat in vanilla and gradually add sugar, one cup at a time, while beating well on medium speed. You should scrape sides and bottom of the bowl often because the mixture will be very sticky. When all sugar has been mixed in, icing will maybe appear dry and then you need to gradually add the milk. You need to beat it all at medium speed until it becomes light and fluffy again. If the mixture still appears dry, add up to 1 tablespoon of light corn syrup. Keep the bowl covered with a damp cloth until ready to use.
Instructions for making buttercream roses:
As I said earlier, there are many techniques for making buttercream roses and it’s hard to say which is the best one. It doesn’t matter which one do you use, the main purpose is that your cake or cupcake looks beautiful and that you are satisfied with your roses. I will try to explain you the technique that I’m using and the roses comes out beautiful every time 😉 For this technique we will use pastry nail, piping bag and piping tip 104. I usually tint the buttercream red because I like red roses but you can use whatever color you like. Let’s get started with the roses now 😉
Take your pastry nail and cover it with wax paper. You don’t have to use wax paper, but if you haven’t made buttercream roses with this technique before, I recommend it because it easier to carry the rose after it’s finished. Fill your piping bag half full and put the 104 piping tip. Gently squeeze the bag and pipe a cone of buttercream on top. This will be the base of your rose. Remember to scale the base of the rose with your future rose. For bigger buttercream roses you’ll need a bigger base. Now you have to place the tip parallel to the cone. Gently pipe the center of the rose by turning the nail and piping the buttercream at the same time.
We now have the center of our rose and now you have to make the petals. Pipe two petals around the center, one on each side of the center. This two petals must look like little overlapping rainbows. If you are following this tutorial you already know how easy it is. In the next row, pipe three overlapping petals enclosing the two petals before it. Now you’re almost done and you have to make only one more row. Pipe five slightly smaller petals in the next row and your new buttercream rose is finished.
Now you only need to place the flower on your future cake. Take a flower lifter or a small spatula and carefully lift the flower off the nail and place it on your cake.
Don’t forget to check out my Baking supplies shop in which you can buy every ingredient and tool needed for this recipe!
For those of you who prefer video tutorials, you can see various techniques for making buttercream roses in the video below.
I hope that I helped you to learn how to make buttercream roses and you can also send me pictures of your finished roses 😉