How to Pipe Easy Buttercream Flowers – Learn how to pipe these three buttercream flowers using only one piping tip!
I love these buttercream flowers because they only require one piping tip – Wilton 104! You can pipe these right onto cookies or cupcakes and don’t need a flower nail.
What you’ll need
Wilton 104 Piping Tip – Depending on how many different colours you want to use, you might want more than one of these. Otherwise, just work with one colour at a time and wash your piping tip in between colours.
Piping Bags – I love the Wilton disposable piping bags. I always buy the 100 count box because I use them a lot. Plus it’s the best bang for your buck!
Couplers – Since the 104 tip is smaller, it requires a coupler in the piping bag. I can tell you from experience that using a coupler will make piping so much easier.
Buttercream – My Perfect Vanilla Buttercream has the best consistency for piping these flowers. One full recipe will frost 24 cookies or cupcakes, but can be halved if you are making less.
How to pipe Flower #1
This piped flower reminds me of an Aster or Calendula.
Hold your piping bag at a slight angle towards yourself, with the wide end of the piping tip facing upward. Start creating your outer circle of petals by squeezing a bit of frosting out at the edge of the cookie and pulling towards the centre of the cookie as you release pressure on the piping bag. Pipe petals around the entire circumference of the cookie. Repeat this for the inner circle of petals starting about halfway on the outer petals. Add some ball sprinkles to the centre of the cookie.
How to pipe Flower #2
This piped flower reminds me of an Impatiens or Petunia.
Hold your piping bag on a slight angle to the right with the wide end of the piping tip down. The piping tip should be touching the cookie. Start creating your outer circle of petals by piping each petal in a semi-circular motion. Squeeze at the start of the semi-circle and release at the end. Once you have piped around the entire circumference of the cookie, start the second layer of petals. Pipe this layer of petals starting at the base of the petals in the outer circle. If there is still cookie showing in the centre, repeat for a third layer of petals. Add some sprinkles for the centre of the flower.
How to Pipe Flower #3
This piped flower is super ruffle-y and reminds me of a Begonia or Peony.
This flower is probably the easiest of all three! Hold your piping bag on a slight angle to the right with the wide end of the piping tip down. The piping tip should be touching the cookie. As you begin to apply pressure to the piping bag, create a ruffle by moving your hand slightly up and down as you rotate the cookie. Continue to apply even pressure as you pipe around the entire circumference of the cookie. Repeat the same motion for a second and third layer of petals. Add some sprinkles to the centre of the flower.
Tips
It helps to have a clean piping tip so keep a paper towel or cloth close by. If at any point you notice extra buttercream on your piping tip smudging what you have already piped, pause for a second and wipe it off.
Keep your buttercream cool. If your buttercream is too warm, your piping will not hold it’s shape. Sometimes the heat from your hand can warm it up. If this happens, just pop your piping bag in the fridge for 5 minutes. Don’t leave it too much longer or your buttercream will be too cold and then won’t come out at all!
If you try making these I would love to see them! Tag me on Instagram @cremedelacombe.
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