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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Can I use the “adjust servings” button as an accurate way to change the amount of frosting? As I only need two cups, but then that changes the amount of cornstarch/pudding mix to 0.6 cups, and I don’t know what 0.6 cups is or if that will become too little and affect the overall product. Please let me know if I could change this recipe somehow to make only 2 cups, Thankyou!
You can use the adjust servings. I’ve made the cornstarch to grams – so that will make it about 7 grams – which should be about 1/2 tbsp for 2 cups. I hope this helps.
I bought flavored pudding mix (coconut). Should I leave out the extracts or will the vanilla and almond taste ok with coconut pudding mix? Do you have to go somewhere special to buy clear vanilla extract?
Hey Casey. You can leave the vanilla. Don’t use the almond. I usually buy clear vanilla extract online. I use it only for things like frostings, fondant. etc.
Most often, for baking purposes, I store vanilla beans in my white sugar so when I need clear vanilla I use that batch of vanilla sugar.
Hi Veena. I’m in Hawaii and the humidity is very high even in the winter months it could get to 85° or higher all depends. My question is that I’m planning to pipe roses on the side of a cake. Would you suggest I use 1/2 butter and 1/2 shortening instead of all butter? I would like to try not using the shortening due to the greasy feel. Would the roses fall off the sides?
Yes, Gayle. Half and half butter and shortening is good. Yes, I agree with the shortening but if you buy a good quality shortening, it will work fine. Add an extra tsp of vanilla and a drop of almond – that really helps. If possible use vanilla pudding instead of cornstarch – that had a stronger flavor – I hope this helps.
Thank you for your prompt response. I just ordered high ratio shortening today.
You are welcome, Gayle.
Hi Veena. I finally got to make your Stiff Buttercream and have it a humidity test. I crumb coated my 4 layer 6” round cake and chilled it for 24 hours then made rosettes on the sides and top of the cake and chilled again for another 24 hours. I then took out the cake and left it out on the table in an 84° temp room for about 2 hours to test if the rosettes would slide off. The buttercream got soft but NOTHING slid off. This was the first time making the rosettes on the sides. Thank you for this great recipe. I will be using it again.
Hey Gayle. Thank you so much for the feedback. Appreciate you taking the trouble to come back and update me. Happy to hear this works in high humidity test. yes, it does get soft but does not melt unless you keep it in direct sun. Thanks.
This sounds absolutely perfect! Do we continue to mix on low the whole time? if not, when do we crank up the speed and to what level?
Yes, Bree. It’s always best to cook on medium-low. That’s the best way to keep it from overheating. Egg yolks are very delicate so – slow and steady wins the race..!!
hi.. i wanted to ask if the brand of butter also makes any difference. i had used ” I Cant believe its not butter” brand which has 45% vegetable oil spread portion on room temp and cornflour but it didnt come as stiff as i expected. should i use shortening or anything else to make it stiff for russian piping roses?
Bhavi, I think what you used is margarine type of butter, not real butter. The water content in that is probably really high. If you don’t want to use butter you can use vegetable shortening with high saturated fat. That will work better than margarine.
Hi .. today I tried making this buttercream icing for Russian flower tips which I was very keen on trying for my daughter’s bday cake but unfortunately it didn’t work for me. I cut off all ingredients in to half to give it a try. I tried to follow each and every step of yours except I used salted butter and omitted salt. At first it was not stiff enough to hold flower shape. So i thought to beat again by adding more sugar but ten it became more thin like ganache consistency. I had beaten that for just few seconds…any idea what went wrong and is there a way I can alter and reuse it ? I don’t want to waste my efforts!
Hey Bhaavi, That does not seem right. If you look at the recipe the proportion of butter to sugar is really high. So, the resulting buttercream has to be stiff. Unless you divided all ingredients except the liquid ingredients. Please check again.
i think the butter what i had used is not real butter, like you said may be its margarine butter. i have kept the whole batch of that buttercream in fridge. Can i alter this by adding vegetable shortening or any thing else ? if yes how much because it is almost like thick ganache consistency.
Hey Bhaavi.You can add vegetable shortening or butter to it but if you planning to pipe flower or need a stiff buttercream then it may be best to make a fresh batch. You can use this one as frosting. Hope this helps
Hi there, may i know can i reduce the powdered sugar to at least 1/2 of it as based on 454g butter and putting 1kg of sugar is really like eating sugar than buttercream. Not so suitable for asian. What will happen if i reduce it to half of it and others i need to adjust?
Annabelle. That amount of sugar is what makes it a stiff buttercream. Otherwise, it will be a soft creamy consistency and the flowers will not be stiff.
Hello, I want to try to make flowers out of this buttercream, can I make the flowers few days in advance or same day I decorate the cake?
Thank you
Yes you can make them a few days in advance – save them in the fridge or freezer them for longer. Placing them on the cake is easier frozen or chilled
Thank you
Do you use instant pudding or cook pudding for this icing?
Instant pudding mix – just the powder – no cooking Shari.
i have only instant pudding mix with sugar inside.how much powder sugar should i add so it wont be extra sweet?also can i use cocoa powder along with chocolate pudding mix or it is not necessary?
You can reduce the same quantity of sugar as pudding mix and yes you can use cocoa powder or chocolate puddin to make a chocolate buttercream.
This recipe is the BEST! And YOU’RE the best for sharing it with the world. This icing totally saved my life, last minute. I thought I’d never be able to achieve “store-bought” texture at home and I can now!! And without the greasy feeling on the roof of my mouth. Lol. I can’t thank you enough. Have I mentioned that you’re the best?? 🙂
Ah, thank you so much, Cherese. So happy this buttercream came to your rescue and you enjoyed it too. Yes, I’m not a big fan of shortening because of that greasy mouthfeel. Thanks for coming back to write this comment, especially ones like this make my day. Have a great day.
Thanks a lot Veena for this perfect recipe. I’ve tried this frosting for decorating my cupcakes. The texture was perfect for piping roses and the taste was delicious, but the problem was I can still feel the sugar grains under my teeth.
Is it normal to feel like that or do you have any advice for me?? As l have used the powdered sugar.
Thank you so much, Rasha. So happy to hear that. Check the quality of powdered sugar. Make sure it’s cane sugar not beet sugar.