DIY Buttercream Flowers Tutorial
- 6 cupcakes
- 2 cups unsalted butter room temperature
- 1 tsp vanilla extract
- 5 cups confectioner’s sugar
- your desired food colouring
Make the buttercream:
- Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and beat until combined. Add the confectioner’s sugar 1 cup at a time, then beat for 3-5 minutes, until fluffy.
- Dye the buttercream your desired colours to make any of the flowers listed below!
- Prep some blue and white buttercream. Fit a piping back with a #2D piping tip and spread some blue buttercream along the inside walls of the bag, leaving the center empty. Fill the center with white buttercream. Squeeze out some buttercream until you see both colours coming through.
- Pipe vertically onto the cupcake, creating little dollops of buttercream flowers. Continue until the entire cake is covered.
- You can also use pink or purple buttercream instead of blue, or a mixture of all of them!
- Prep some white and yellow buttercream. Place the white buttercream into a piping bag fitted with a #103 piping tip, and the yellow buttercream into a piping bag fitted with a #5 piping tip.
- Position the wide end of the piping tip with the white buttercream where the center of your daisy will be and pipe stripes of petals, continuing until you create a full set of petals. Squeeze some yellow buttercream into the center. You can pipe one large daisy onto the center of a cupcake or multiple small daisies!
- Prep some purple buttercream. Place it into a piping bag fitted with a #81 piping tip.
- Create a mound of buttercream onto the center of a cupcake. Point the piping bag vertically on top of the cupcake and pipe 3 petals around the mound. Continue with more layers of petals, keeping them slightly longer than the previous row and gradually fanning them out in the rows near the edges of the cupcakes.
- Prep some coral and yellow buttercream. Place the yellow buttercream into a piping bag fitted with a #133 piping tip. Place the coral buttercream in a piping bag fitted with #123 piping tip.
- Pipe a dollop of yellow buttercream into the center of the cupcake. This is to create some height, so it’s okay if it looks like a little dollop. Use more yellow buttercream to create the stamens, piping vertically on top of the dollop. Use the coral buttercream to pipe 3 petals around the stamens. Continue piping more layers of petals, starting each petal from the middle of each petal in the previous row. Slightly wiggling the piping tip as you pipe is going to create a more ruffled look.
- Prep some golden yellow, green and brown buttercream. Place the buttercream in a piping bag fitted with a #12 piping tip. Place the yellow buttercream into a piping bag fitted with #70 piping tip and the green into a piping bag fitted with a #68 piping tip.
- Pipe a large circle of brown buttercream into the center of the cupcake. If desired, sprinkle some chocolate sprinkles on top – this will create texture and visual interest! Pipe several leaves with the green buttercream around the outside edges of the cupcake. Pipe a ring of petals with the yellow buttercream, just slightly closer to the center than the green leaves. Pipe more rings, working closer to the center until you reach the brown center.
- Prep some pale pink, deep pink and white buttercream. Place a #101, #102 and/or #103 pip tip in piping bags. Using different sizes will create different sized cherry blossoms and it will look more realistic. Spread some pale pink buttercream onto the side of the piping bag where the wide end of the piping tip is located. Fill the rest of the piping bag with white buttercream. Squeeze out some buttercream until you see both colours coming through. Place the deep pink buttercream in a piping bag fitted with a #3 piping tip.
- Hold the piping bag so that the pink edge is closest to the cupcake. Pipe a flower with 5 petals. Repeat to cover the cupcake with flowers. Pipe 5 dots in the center of each flower with the deep pink buttercream.
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