So buttercream can be such a fun medium to work with! I personally prefer using it to sugar paste / fondant, because it tastes better and is much more flexible.
The video above shows the recipe I use to make buttercream when piping cupcakes, flowers and details. I used half Unsalted Butter and half Stork with Butter because the weather here is so cold most of the time, that it made it a little softer and easier to work with. However, in warmer temperatures you can just stick to unsalted butter.
Tip: Don’t be tempted to add milk to your buttercream! It makes it sloppy and means your piped creations may collapse and lose shape. Instead experiment with temperature to make you buttercream softer or firmer.
Tip: When piping on cakes or cupcakes, make sure you spread a layer of buttercream over your cake first, giving your pipings something to stick to.
Tip: Don’t over beat your buttercream! The more air bubbles you have, the less smooth your piped creations will be. Mix until your ingredients are well combined, but no more than that.
Essential Piping Kit:
- Disposable Piping Bags (because who wants to wash up piping bags full of buttercream?!)
- Piping Bag and Nozzle Holder (makes filling your piping bags so much easier)
- Couplers (allow you to change your piping nozzles without changing the bag)
- 2D/Closed Star Nozzle (this is nozzle I use the most, perfect for swirls on cakes and cupcakes)
- Petal Nozzle (this is for piping buttercream flowers, ruffles and more)
- Flower Nails (these are used for piping roses and flowers onto before putting on cakes)
- Instant Flower Nozzles (the best nozzles for creating maximum impact with little effort)
- Instant Ruffle Nozzles (amazing for big cakes and cupcakes and so easy to use!)
Check out my helpful videos below showing how to use my most popular piping nozzles!