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 |
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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.
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This is the most unique recipe I have ever seen. I must try this for my granddaughters’ birthday. I make a buttercream frosting that most people tell me tastes amazing, but have never been able to succeed in piping flowers. The girls love flowers… Maybe I will finally be able to make a cake that is delicious and beautiful as well. Thank you for sharing your recipe. I can’t wait to try it!
Hope
Thank you, Hope. I hope you like this buttercream recipe.
Hello, can someone please translate the recipe to cups instead of sticks And kg? Would be a great help!
Hey Emily, There is a recipe conversion that you can use to switch from metric to Us Customary.
I think in the US most people request for cups, sticks, pounds, and ounces. so I have put the stick and ounces for the conversions.
Anyway, one stick is half cup butter so the original recipe is for 2 cups butter. Unless you change the servings.
I hope this helps. Feel free to ask or suggest
Thanks
Hello.
I am excited to try this recipe. I was wondering if I can make this buttercream, lemon in some way? Could I use lemon extract instead of almond or should I add lemon in another way?
Thanks!
Absolutely, Cody. You can use a few tablespoons of lemon juice and some lemon extract instead of almond.
Well this did not work for me.
Tried this recipe because I bought Russian piping tips to try out. Wanted to make cupcakes for family visiting and my regular recipe is much too creamy to hold it’s shape.
Well I made this recipe to the letter. First thing that happened was the frosting came out in the tip like an ugly glob. I wound up throwing my bags in the fridge to try to stiffen them up. It kept being too soft so I had to alternate piping then putting t back in the fridge. Then as I tried piping I managed to get one somewhat decent one, then the bag broke, spilling frosting and then the one decent cupcake I made fell on the floor.
So I just sat on the kitchen floor and cried for a while.
Will not try this recipe again
Hi Jennifer, Sorry, you’re having a bad frosting day and sorry this recipe did not work for you. This recipe is for a stiff frosting so does not make sense that your frosting was an ugly blob. I Some people find it too stiff so need to add liquid to loosen it. Please check to see if you have used the recipe correctly. There is only 1/4 cup cream that’s 4 tbsp liquid with 1 kg powdered sugar. It should not be a blob at all.
Piping with Russian tips does need a little practice time. Using a plate to practice piping and getting the technique right before you attempt a cupcake might be a good way to start.
I hope you find a frosting that works for you. Have a good day. Thanks for the feedback.
This is THE buttercream recipe for piping! I just started learning to pipe flowers and was beginning to think I just wasn’t going to be able to learn the skill. I thought I’d give it one final go today, with this frosting recipe, and I made my first perfect roses! THANK YOU VEENA! It was the frosting consistency that was keeping me from being successful. What a fun day I had, piping flowers and decorating mini layer cakes. 🙂
Thank you so much, Renee. So happy to hear you had success with this recipe and that you managed to make your buttercream roses. I love this buttercream too for flowers. You are very welcome and thank you for coming back to write this feedback. Have a wonderful day.
Hi Veena, I am so happy I found your blog. I am excited to try your recipe for the stiffer buttercream. I just got some Russian tips. After reading your blog questions and answers I have one question. People have commented about the frosting being crusty. What does that mean? Is it crusty to the taste or is it still smooth and creamy to the taste? Thank you so much! Linda
Hey Linda, Crusty refers to the fact that after you apply it to the cake, buttercreams with less liquid will continue to dry when left out depending on the weather of course. Dry weather the buttercream will crust faster. Does not affect the taste. If you keep in the fridge it won’t crust of course. This one works great for those Russian Piping Tips
Thanks Veena, I am so glad to have found you and your blog. I just started following you on Pinterest too! You are so knowledgeable and helpful! Thanks again, Linda
Thank you so much, Linda. Welcome to my blog. Feel free to ask any questions.
Hi! This recipe looks amazing, but I have a question. I am looking for a recipe that can be used on cupcakes for an outdoor party in high humidity and heat. Is this recipe good for cupcakes? Will it hold up to outdoor temps, or should I substitute half of the butter for shortening? Also, do you find that using pudding mix instead of cornstarch makes the frosting too sweet? Thanks in advance for your response!
Hey Sara, This one does work well in my middle eastern heat and humidity but then again it’s butter so don’t expect it to not melt out in the sun. You can use half shortening and half butter if you want more stability. The pudding mix I get her is not sweet just cornstarch and flavoring !! You can use this recipe on cakes or cupcakes.
Hello there, again!!
Also, I only have three sticks of unsalted butter, so I am going to use one salted stick in its place. How much salt should I use?
You can use unsalted butter – just reduce the amount of salt in the recipe by a little. Thanks
Hello!!
In fear of overmixing the buttercream, can you recommend the best or ideal way to add the gel color including things like the type of utensil, mixing method (stir or fold), and how long is too long?
Thank you!!
It does not take long to mix the colrs. Just add a drop and stir – not too vigorously. Mine takes a minute or so.
This sounds wonderful. Will the buttercream melt in hot climates and the warmth from your hands? That is why I’m not using my usual American buttercream recipe right now. Will the cornstarch prevent this from happening? Thank you!
Anne
Hey Anne. I use this weather here in the middle east. It is stable but if out in the hot weather it may still melt. It all depends on the humidity and temperature where you are. Thanks
Can you use this same recipe and make a cream cheese flavored icing .
I would recommend you use my cream cheese recipes instead – I have two – Creamy Cheese Buttercream Frosting and no butter cream cheese frosting . Thanks