How to Pipe a Buttercream Rose
Buy or make your own buttercream., Place the piping tip, point down, into a decorating bag and slide it toward the bottom of the bag. , Cut a small amount of the bottom of the bag straight across., Take your pastry spatula and scoop frosting into...
Step-by-Step Guide
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Step 1: Buy or make your own buttercream.
Make sure it is the right consistency.
Stick the pastry spatula into the frosting.
When you pull it out, if the frosting stands up then it is stiff. -
Step 2: Place the piping tip
, This is done so that you can push the tip through just enough to expose the tear drop shaped opening (about half way on the tip).
If you cannot push the tip through far enough, continue to cut very small amounts until you can do so. ,,,,, Place the piping tip directly onto the cupcake and lightly squeeze the bag to push out frosting.
While squeezing the bag, slightly turn the cupcake so that you make a cone shape with your frosting.
The larger the base you make, the larger your rose will be. ,, To do this, do the same thing you did to pipe the base but with the tip at a 45-degree angle.
Each time you pipe a petal you will start the next one just on the edge of the last one. ,, -
Step 3: point down
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Step 4: into a decorating bag and slide it toward the bottom of the bag.
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Step 5: Cut a small amount of the bottom of the bag straight across.
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Step 6: Take your pastry spatula and scoop frosting into the bag until you fill it about half way.
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Step 7: You do not want to fill the bag much more than half way because when you squeeze the bag you may push frosting out of the top.
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Step 8: Place your cupcake and position yourself to pipe the base of the rose.
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Step 9: You will need to hold the decorating bag in your dominant hand with the larger end of the tear drop shaped tip facing downward and then hold the cupcake with your free hand or you can move a little bit after you drop the buttercream.
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Step 10: Pipe the base of your rose.
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Step 11: The bottom of the tip will be slightly touching the cone shape that you just piped.
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Step 12: Pipe 3 small petals.
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Step 13: Follow the same directions as you finished piping until you reached the edge of the cupcake.
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Step 14: Finished.
Detailed Guide
Make sure it is the right consistency.
Stick the pastry spatula into the frosting.
When you pull it out, if the frosting stands up then it is stiff.
, This is done so that you can push the tip through just enough to expose the tear drop shaped opening (about half way on the tip).
If you cannot push the tip through far enough, continue to cut very small amounts until you can do so. ,,,,, Place the piping tip directly onto the cupcake and lightly squeeze the bag to push out frosting.
While squeezing the bag, slightly turn the cupcake so that you make a cone shape with your frosting.
The larger the base you make, the larger your rose will be. ,, To do this, do the same thing you did to pipe the base but with the tip at a 45-degree angle.
Each time you pipe a petal you will start the next one just on the edge of the last one. ,,
About the Author
Janice Johnson
Professional writer focused on creating easy-to-follow crafts tutorials.
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