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.

ICING BAGS CAN BE USED WITHOUT A COUPLER, HOWEVER, USING A COUPLER MAKES THE EXPERIENCE MORE FUN AND EASIER. COUPLERS ALLOW YOU TO CHANGE TIPS IN A JIFFY.


PRO TIP

You don’t want the inner coupler to protrude out of the hole too much since the idea is to pinch the bag between the base and the collar. Cut the hole smaller than needed and push it in tightly. Ideally, you’ll stretch the plastic a bit so it’s tight over the coupler’s threads.

USING THE TRI-COLOR COUPLER IS TOTALLY OPTIONAL AND IS FOR MORE ADVANCED DECORATIONS. UP FOR THE ADVENTURE? GIVE IT A TRY.


Please note: the green couplers only fits the Flower Tips and the Purple Couplers only fit the Ball Tips


STEP 1


Insert each individual separators into separate bags. Cut access as described in step 1 & 2 on the previous page.


STEP 2


Working clockwise, assemble each separator according to the numbers on them. They don’t snap perfectly so hold them snuggly in your hand.


STEP 3


Place your desired Flower tip over the three separators.


STEP 4


Now attach the green collar over the tip and screw onto the three separators.


STEP 5


Almost done. Now simply fill each bag with a different color. You are now ready to pipe multi-color flowers. Have fun!!


LOTS OF PEOPLE WHO ARE NEW TO PIPING HAVE TROUBLE FILLING UP DECORATING BAGS. WE HAVE AN EASY TRICK: ALL YOU NEED IS A TALL CUP OR GLASS.


STEP 1


 Drop the piping bag into a tall mason jar or drinking glass, and fold the opening of the bag down around the glass so half of it is inside out.


STEP 2


 Grab your trusty magic wand (spatula) and start transferring icing into the bag. Don’t worry if you get icing on the edges. You turned it inside out for a reason. You will be filling it about halfway, which will allow you enough control of what you are piping, plus give you something to hold onto at the top. 


STEP 3


 Once you’ve filled the bag up to the edge of the glass, or maybe just a little higher, lift the bag up by the edges and gently shake everything down toward the tip. Remove and twist the top of the bag. All set. You are ready to frost.

HANDY TRICK FOR FILLING A PIPING BAG

Icing can get messy sometimes, that is why we love this trick to fill a piping bag. It’s quick and easy and keeps the kitchen clean. You can even be creative and layer multiple colors. Enjoy!

STEP 1


Place any type of Frosting or Filling Rectipes you desire in the center of a piece of saran wrap and wrap it up, leaving a tail at each end.

STEP 2


Feed one end of the saran wrap through the tip of your piping bag (with or without a coupler)

STEP 3


Pull it through and snip off the excess saran wrap.


STEP 4


Pull the frosting pouch up just a little, to be able to squeeze the frosting into the tip of the bag. Twist the top shut and you’re all set to pipe and re-use the bag!

STEP 1


Fit a piping bag with a Russian piping tip and fill the bag with buttercream. Apply pressure to the bag until buttercream starts poking through all the openings. Wipe the tip of the nozzle clean before beginning your design.


STEP 2


Hold the flat end of the tip just above the surface you want to pipe on. Apply steady pressure to the piping bag while pulling directly up, as straight as you can.



STEP 3


Release pressure when you're 3/4 of the way done with your petal. Continue to pull the piping bag up until the buttercream separates from the tip. Keep all of your movements slow and steady to keep the petals and centers from smushing together. Start with shorter flowers.

STEP 4


Continue piping more flowers to fill in the rest of the area you’re decorating, repeating the piping process described in Step 2. Cluster flowers as closely together as possible to avoid letting the cake or crumb-coat below show through. Position the nozzle so that the side edge just touches the petals of the flower before.

STEP 5


Complete your arrangement by adding simple leaves. Fill a piping bag fitted with the leaf tip with green buttercream. Hold the bag less than 1/4 inch above where you want the leaf to be. Position the tip so that it looks like a little mouth about to gobble up one of your buttercream flowers. Sqeeze and quickly release as you move away.