Stiff Buttercream Frosting Perfect for Piping Flowers
If you plan to pipe buttercream flowers, the first thing you need is a stiff buttercream frosting recipe for piping flowers. One that will pipe perfect buttercream flowers for you and will taste as delicious as it looks. This is an all-butter buttercream recipe that will give you the best stiff buttercream frosting for cake decorating you will ever need.
What did you make for Mother’s Day this year? Last year, I made Pink Champagne Cupcakes with Pink Champagne Buttercream for some of my lady customers.
Don’t those buttercream flowers look gorgeous? Firm and stiff? This Spring Buttercream Basket of Flowers was this year’s mother’s day special. I have been waiting to share with you how I made this cake but first, you’re going to need the right buttercream for the right job. So, here is my Stiff Buttercream Frosting for Piping flowers and I mean it when I say – this is the best buttercream icing for piping. And did I tell you yet, that it’s an all-butter buttercream frosting? Yes!
Why do you need a special buttercream for piping flowers?
- An over-whipped buttercream cake causes air pockets in the buttercream piping bag that will burst when piping flowers – so unlike another buttercream frosting this one is mixed just until it’s combined.
- If the consistency is too stiff– it won’t be easy to pipe. Your wrist will start hurting after a few flowers – so if your wrist hurts when piping? This means that your frosting is too stiff.
- The petals of the flowers will have cracked edges which on some flowers look nice, but in general, the stiff frosting won’t look good for all flowers. This means that the icing is too stiff.
- If the consistency is too soft, the petals will be limp and not hold their shape. The petals will look swoopy. So when you are piping if you find the petal is not holding its form. Don’t continue pipping as it will be a struggle. In most cases, a little powdered sugar will do the trick. Unfortunately, sometimes you may need a fresh batch of buttercream or a new cake design.
- If the frosting is soft, the flowers will be limp and slide off the cake.
- Also, another reason the flowers slide off the cake is that the frosting on the cake itself is too soft. This causes the flowers to slide off the cake. In most cases, chilling the cake can often help with this problem.
- The weather – if you live in a place with high humidity often it’s not the buttercream but whether that’s causing the butter to melt. Sometimes, using a veg-shortening buttercream can help solve this problem.
- This stiff buttercream frosting for cake decorating works excellently for such cakes. This helps me make my flowers without stressing too much about air pockets or whooped petals. Also, read – Tips for coloring icing – icing color combination chart
Ingredients and substitutes
- Butter– Yes, this is an all-butter buttercream recipe! Drum roll, please!
Well you know I love all butter in my buttercream, so this one is no different. Having said that if you live in a hot and humid climate go ahead and substitute half the butter with vegetable shortening/ white fat or ghee.
Take note – I currently live in Israel and summer here in the middle east is hot and humid too! But this works for me. So honestly I think it works with your warm and humid climate also. But don’t take my word for it – do a test, make a small batch, and pipe some cupcakes. - Powdered sugar – I have said this before, and I will repeat it. Look for powdered sugar made from pure cane sugar, not beet sugar. And you will never have a grainy or gritty buttercream.
- Pudding Mix or Cornstarch / Cornflour – This is not just for taste, but it helps add stability to the buttercream. What is the pudding mix? It’s just flavored cornstarch which adds so much more to the buttercream.
- Clear vanilla and almond – It’s best to use clear extract so your buttercream will be neutral and the gel colors you add will be at their best shades.
Step-by-step: Stiff buttercream for flowers
- Have all ingredients at room temperature.
- In the bowl of a stand mixer with the paddle attachment, cream butter until creamy – about 30 seconds.
Pro tip – unlike my other buttercreams in this one you want to avoid incorporating too much air, otherwise you will have air pockets when piping. - Then, add the heavy cream, followed by the pudding mix and salt – combine well but don’t over-mix. Scrape the sides and bottom of the bowl for any butter that may have gotten stuck.
Pro tip – make sure you have no lumps – if necessary add a bit of powdered sugar to help it combine. - Add the vanilla and almond extract as well as any other flavoring you want.
- Next, add the powdered sugar in two batches. Again combine well but don’t over-mix.
Pro tip – the mixture will look dense now but do not add any more liquid yet. - Then, whip for 2 full minutes – check to make sure it’s not too stiff and not too gritty. If necessary add 1 or 2 tbsp whipping cream or milk to adjust the consistency. Mix some more if necessary
Pro tip – while we do not want to make this too light and airy we still want to ensure it’s delicious and not gritty. - The total mixing time for this buttercream should not be more than 5 minutes.
Pro tip – If you find that you have over-whipped the buttercream. Stir it with a flat silicone spatula using a spreading motion. This will break some of the air pockets - You can divide the buttercream into the number of colors required. Take note that colors will also affect the consistency of your buttercream.
Pro tip – always use gel food colors, not water-based colors as it will make the buttercream too soft to pipe or spread. If water-based colors are all you have, omit liquid in the recipe so you start with a stiffer buttercream consistency.
The Best Stiff Buttercream frosting for Pipping Buttercream Flowers
If you plan to pipe buttercream flowers the first thing you need is a stiff buttercream frosting recipe for piping flowers. One that will pipe perfect buttercream flowers for you and will taste as delicious as it looks. This simple, easy and effortless recipe will give you a stiff buttercream frosting for cake decorating you will ever need.
Video
Ingredients
- 1 lb (450 g) Unsalted butter (room temperature)
- 2 tbsp Heavy cream (plus extra for consistency)
- 2 tbsp Pudding mix (or cornstarch)
- 1 tsp Salt
- 1 tsp Clear vanilla extract
- ¼ tsp Clear almond extract
- 2 lbs (900 g) Powdered sugar (Confectioners sugar)
Method
- In the bowl of a stand mixer with the paddle attachment, cream butter until creamy – about 30 seconds.1 lb Unsalted butter
- Then, add the heavy cream, followed by the pudding mix and salt – combine well but don't over-mix. Scarpe the sides and bottom of the bowl for any butter that may have gotten stuck.2 tbsp Heavy cream , 2 tbsp Pudding mix , 1 tsp Salt
- Add the vanilla and almond extract as well as any other flavoring you want.1 tsp Clear vanilla extract, 1/4 tsp Clear almond extract
- Next, add the powdered sugar in two batches. Again, combine well, but don't over-mix.2 lbs Powdered sugar
- Then, whip for 2 full minutes – check to make sure it's not too stiff and not too gritty. If necessary add 1 or 2 tbsp heavy cream or milk to adjust consistency. Mix some more if necessary
- The total mixing time for this buttercream should not be more than 5 minutes.
- You can divide the buttercream into the number of colors required. Take note that colors will also affect the consistency of your buttercream.
Notes
- Ensure the butter is at room temperature when creaming (or you will have little lumps of butter in the buttercream)
- Sift the powdered sugar – twice if needed when making this buttercream – Any bits of sugar left in; can clog the piping bag and become very frustrating.
- When adding gel do not over-mix as it incorporates too much air in the buttercream causing air pockets in the piping bag.
- Add color to small batches and a tiny bit at a time. A little can go a long way.
- Use gel, not water-based colors – water-based colors will affect consistency if you have to use water-based use less cream/milk at the beginning of the recipe.
- Check final consistency after adding color to the buttercream – as gel colors can alter consistency too.
- If the buttercream is too soft to pipe add powdered sugar if the buttercream is too stiff add fresh cream or milk – but do it a teaspoon at a time.
Storage and use
- This buttercream cream will stay at room temperature for about 3 days – having said that this is still an all-butter buttercream recipe so if the weather is hot the frosting will start to melt.
- When not using – store covered with cling wrap to prevent crusting.
- Add gel food color without over-mixing to avoid incorporating too much air.
- You can store this buttercream in the fridge for a month or in the freezer for up to 6 months.
- It is best thawed in the fridge from frozen, then re-mixed to bring consistency.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Storage and use
- This buttercream cream will stay at room temperature for about three days – having said that this is still an all-butter buttercream recipe so if the weather is hot the frosting will melt.
- When not used – store covered with plastic wrap to prevent crusting.
- Add gel food color without over-mixing to avoid incorporating too much air
- You can store this buttercream in the fridge for a month or in the freezer for up to 6 months.
- It is best to thaw in the fridge from frozen, then re-mixed to bring to consistency.
Tips for success
- Ensure the butter is at room temperature when creaming (or you will have little lumps of butter in the buttercream)
- Sift the powdered sugar – twice if needed when making this buttercream – Any bits of sugar left in; can clog the piping bag and become very frustrating.
- When adding gel do not over-mix as it incorporates too much air in the buttercream causing air pockets in the piping bag.
- Add color to small batches and a tiny bit at a time. A little can go a long way.
- Use gel, not water-based colors – water-based colors will affect consistency if you have to use water-based use less cream/milk at the beginning of the recipe.
- Check final consistency after adding color to the buttercream – as gel colors can alter consistency too.
- If the buttercream is too soft to pipe add powdered sugar if the buttercream is too stiff add fresh cream or milk – but do it a teaspoon at a time.
Troubleshooting
| Problem | Possible Cause | How to Fix It |
|---|---|---|
| Frosting is too soft | Butter is too warm or too much liquid added | Chill frosting for 10–15 minutes or add more sifted powdered sugar |
| Frosting is too stiff | Too much sugar or cold butter | Add 1 tsp milk or cream at a time and beat until smooth |
| Petals keep breaking | Frosting has air pockets or is too cold | Beat on low to remove air bubbles; let frosting soften slightly before piping |
| Flowers lose shape | Frosting not stiff enough or too warm | Use a stiffer consistency and chill piped flowers before placing |
| Frosting separates | Butter and sugar not fully emulsified | Beat longer at medium speed until smooth and homogenous |
| Grainy texture | Undissolved sugar or cold butter | Let frosting rest; beat again or add 1 tsp warm milk and re-whip |
| Oily frosting | Butter too warm or overmixed | Chill slightly, then gently fold or beat on low to bring it back |
- Maple Buttercream Frosting
- Eggnog Buttercream Frosting
- Korean Buttercream Recipe
- See all the Frostings recipes
Frequently asked questions
How long can you store buttercream flowers? Can you freeze buttercream flowers?
If you make extra buttercream flowers don’t throw them away, leave them on the parchment squares and freeze them in a single layer. They will last for months. Wrap them well covered away from other foods.
How long can a cake with buttercream flowers sit out?
It really depends on the type of frosting you use and the weather where you keep the cake. My stiff buttercream frosting can be kept out for a few days (2 to 3 days at room temperature) as long as it’s not hot and humid because it’s made with butter. Having said that if you live in a hot and humid climate like Israel, India, or Texas summer, the buttercream flowers will stay well for a few hours at room temperature. They will be soft at room temperature but not melt unless you place them in a sunny place.
How do I pipe buttercream flowers?
Buttercream flowers can elevate a simple cake to an impressive work of art in merely minutes. Making buttercream flowers is simple and easy if you have the right buttercream recipe and use the right piping technique which I am going to share with you today in this video and step-by-step tutorial.
Can I use this buttercream to frost a cake?
You certainly can but it’s stiff consistency and would not be so easy to spread. I use my Velvet American Buttercream for frosting all my cake. There is a reason why I call it velvet and I highly recommend you check it out. I also use it as a base for all my many buttercream flavors. If you want an eggless buttercream for cakes, use this classic vanilla buttercream frosting
What can I use instead of pudding mix? I don’t get a pudding mix where I live.
The pudding mix is usually cornstarch also known as cornflour or sometimes arrowroot with flavoring (and sometimes sugar). So, if you don’t have pudding mix, use cornstarch, cornflour, or arrowroot powder. I’ve used a pudding mix for the added flavor.
- Light & Fluffy Ermine Frosting (Less Sweet)
- Strawberry Cake with Swiss Meringue Buttercream
- Vanilla Buttercream Frosting Recipe
- Chocolate Buttercream Frosting
This deserves a 10! Hands down best buttercream frosting & I’ve been decorating for 45 years. I did add 2 tsp vanilla & 1 tsp lemon juice to cut the sweetness. I did not add the almond this time. I’ve been searching for a frosting that doesn’t need refrigeration cuz the cakes dry out & lose their flavor. It was easy to decorate with this frosting too. I used this on my pumpkin spice cake & my friend said it’s the best frosting she’s ever had. Light & not too sweet. Thank you for sharing.
Thank you so much for the lovely feedback Georgia. I am so happy you enjoyed this buttercream.
Excellent!
Several years ago I found your Crusting Buttercream Frosting recipe as I was searching for a recipe I could use with piping tips. I absolutely love this recipe! Easy to make and very delicious! Since I found this recipe, my grandchildren always ask me to make cupcakes for them to take to school for their birthdays. I always get compliments on the flavor of this icing. Now, upon finding the many learning opportunities and recipes you offer, you have now become my “go to” person for my baking and decorating needs! Thank you for sharing your expertise.
Thank you so much Sandra for the lovely feedback. I truly appreciate the kind words. So happy you are enjoying my recipes and tutorials.
If I was to do rose piping for 24 cupcakes, would this single recipe be enough, or do I need to double it?
I think you will need more Ashlee. This will make about 15 to 18 cupcakes but again it depends on how thick and how big the flowers are. How many colors you make, plus all the leaves, etc.
This was the 3rd recipe I tried. Need a stiff buttercream to pipe roses with Russian tips. This is the best one I’ve made. Roses are coming along but it is my first time using piping and bags. I usually just spread frosting on the cake. And used to be store bought. Never again.
I am so happy to hear you had great success with this recipe, Leslie. Thank you for the lovely feedback.
Hi Veena,Could the whipping cream be substituted with fresh cream ?
thanks
Sorry for the late reply, Joyel (I found your comment in the spam folder) Yes, you can use fresh cream instead of whipping cream.
How much by weight does this make when finished?
I don’t weigh my cakes and frostings so I don’t know Maria. Sorry.
Re: the pudding mix — I’m assuming vanilla would be the flavor, but you don’t note if it’s regular (mix you have to cook) pudding mix or instant pudding mix?
NO cooking the pudding mix Victoria. The pudding mix is just cornstarch or arrowroot with flavorings and it’s ok to eat without cooking. It will help thicken the buttercream.
Hello, how many cupcakes will this frost approximately?
Depending on the types of flowers you should be able to make about 24 cupcakes.
Hi Veena,
I want to make sunflowers cupcakes. Only 12. Can I make the half of this recipe?
Yes, you can halve this recipe with no issues at all Kavita. Thanks
Hi Veena,
I live in a hot and humid climate. Here buttercream with sugar powder like ABC , melts and leaves streaks of colour. so we use sugar syrup to make buttercream with shortening. Yet at times it not stiff enough for flowers. Can I still add cornflour ? Or do you have another buttercream recipe to make flowers or do a stencilled cake. Thanks .
Here in Israel, it is hot and humid and I use this buttercream so I think it should work. But, you can make a small test recipe nad try for yourself.
The Print Recipe buttons on this particular recipe do not work — They don’t bring up a print dialogue box.
I look forward to trying this recipe!
Hey Lori, Sorry about that. I just tried to print the recipe and it works for me. I tried PC and mobile. Chrome as well as Safari and Firefox. If you give me more details perhaps I can check any other browser. Thanks
I too can’t print it off.
Not sure why, Tracy but I just tried and it opened me the new window for printing.