How to Make Buttercream Flowers

- Today I'm showing you how to make some buttercream flowers. This is like the most commonly asked question I get because on my cake videos, whenever I have flowers people want a detailed step by step explantation. So this video is for you. Okay, let's get started. Okay, let's talk about piping tips because besides the buttercream and the skill of your hand they're the most important thing when you're piping buttercream flowers. We have a couple different varieties of piping tips that we'll be using today but let's start off with my favorite ones and these are the curved teardrop shaped. This is a one twenty-two a little bit smaller for a one-twenty and this guy over here is a sixty-one for baby flowers. I love these tips because you get to have the pedal be curved inward a bit and they give you a lot of control. I also use these along with one other tip when I'm piping my buttercream orchids which are really stunning and actually much easier than the rose. You can swipe or click up at the top of the screen for um my how to make buttercream orchid video which is part of my brown butter cake video. That cake is delicious, just buy the buy. Okay the next variety are these straight teardrop shaped ones and we have a one-twenty-five tip and a one-zero-four tip that we'll be using today. These are great for doing a little bit of a larger rose shape and the important thing is to use the pointy edge on top. The base is the curved edge. What could be better than having a smattering of leaves around your beautiful bed of flowers. The leaves will make the flowers look more realistic. They'll hide a lot of the problems you had at the bottom of the rose especially where you cut it off from the piping nail and it makes the cake look beautiful. So I always love to include some leaves. You can have large ones with a sixty-eight tip or slightly smaller ones with a three-forty-nine tip So I'm gonna add a little bit, not that much just a bit of buttercream for our anthers and stamens. The center of the flowers are going to be yellow. So let's add in a little bit of yellow food coloring and then give it a nice mix. This is just a bit bright for me so I'm going to add in a drop of orange. Just a little bit. Mix that in and it'll tone down the yellow. So a little orange, a little yellow, and we get our nice color. Add this to your piping bag. It doesn't look like a lot, but we're using ever so little for the centers of these flowers. We're just going to cut the very tip of the piping bag off. And you can see we're getting a nice tiny little stamen. Now we're taking a larger batch of buttercream and we're going to mix in some soft pink food coloring. Soft pink is the only pink that I use when I'm making roses because it's so much more realistic. That hot supermarket bakery pink that you can get out of um normal sets is just too much. Even if you use a little bit, still too much. When I'm adding my food coloring I use a toothpick and I really just get the toothpick wet with the food coloring and then I'm gonna smear it in. You want the most control possible with your color because it's easy to add more. Taking it away means you have to add in more white. When you're making realistic flowers, it always helps to have a gradient so you fill one half of the piping bag with one shade the other half with another shade or even white and then when you pipe it out it gives it more depth and realism. Another batch and even less food coloring now. So just just a little bit. Nice and pink. Beautiful peachy blush. This is actually my favorite, but it doesn't show up on camera all the time so you have to go a bit richer. The rest of it will be white for now. We will be piping some white flowers as well and we're going to color a little bit of it with some matcha powder for our leaves. I'm going to try doing a classic rose with a one-twenty-seven tip for my first flower. One side of the piping bag will get filled up with the lighter shade. The other side of the piping bag with the darker shade. And a little test. Looks good. I'm taking a little bit of buttercream and folding in some more confectioner's sugar because I want it to be the base of my flower which has to be the constancy of basically like Play-Doh. Smear a bit of buttercream onto your work surface. Pat on your square of parchment paper and let's get started. Taking some of my thick buttercream. I'm gonna place it on there and make a little mound out of it. Now we're ready for our petals. So I'm using my one-twenty-seven tip and I'm going to make a little spiral to start off with. Once your spiral is complete, you can start making little arcs that will overlap. So the first arc. One. Two. Three. Four. (upbeat music) There we go. That's a perfectly nice flower and when we finish we'll be using our scissors to cut the flower off and place it onto the cake. Let's do another one. Small base We'll use our yellow buttercream to pipe in some center detail. (music) Once again, we'll do a spiral. A little bit loser this time. (music) Alright, perfect and if you wanted to you can even use a toothpick just to adjust those center stamens if they've moved around. Okay once again we are going to make a little base. Using your one-twenty-two tip closely over lap these petals and don't be afraid to use your finger to manipulate things. You want a closed bud in the center and it gradually opening up. So the petals towards the outside you can angle your tip out a bit more so the petals are more open and your flower looks realistic. (music) Okay one more glob of our Play-Doh like buttercream. That center, and now we're going to pipe our stamens. (music) Okay so for this flower at the center, we're not going to do a spiral we'll do some close arcs. And now we're going to make some more petals with the arcs. Overlap up and down. The piping tip really does most of the work for you. You're just along for the ride. And now for the outer petals, we're going to flare them a bit and to do that we're going to take our tip at more of an angle outward. And there we go. All right to make a smaller white rose I'm going to start off with my mound of dense buttercream. Use a small petal tip to pipe tiny little petals you wanna have those anthers and stamens exposed in the center, so don't cover up all the yellow. For the outer petals again you can angle your tip outward a bit so the rose appears more open. Don't be afraid to use your fingers. So I really hope you give buttercream flowers a try. They're delicious and not hard to make. Also if you fail, just eat the buttercream and no-one will know. It will be our secret. Okay if you have any questions leave in the comments below. Thanks for watching. Hit that like button and don't forget to subscribe.

Channel: Preppy Kitchen

Views: 2,152,066

Rating: 4.9573498 out of 5

Keywords: buttercream flowers, buttercream ros, buttercream rose tutorial, preppykitchen, cake decoration, cake decorating ideas, piping flowers, piping roses, piping peony, how to pipe flowers, pink flower, flower cake, cake decorating flowers, cake flowers, baker, how to pipe rose buds, how to use piping tips, baby shower cakes, pastel cake, cake decorating, edible roses, edible flowers, edible decorations, piping techniques, piping tutorial, baking, how to pipe rosettes

Id: uHc8cqgmYTQ

Length: 9min 27sec (567 seconds)

Published: Thu Jul 12 2018