- 1 cup butter 225g, unsalted, room temperature
- 1.5 lb confectioners sugar 460g, sifted
- 1 tsp rose water
- Soft pink, yellow and orange food coloring
- 1 tbsp matcha powder
InstructionsFor the American Buttercream:
- In a stand mixer fitted with a paddle attachment, cream the room temperature butter until smooth.
- Sift in the confectioner’s sugar. You can add the sugar in two batches.
- Beat until you get to a thick consistency. Add a few drops of rose water.
- Save a small amount of buttercream in a bowl. Add more confectioners sugar and mix by hand until you get a play dough consistency. This will be used for the base of your flowers.
- Separate and dye a few batches yellow, blush and darker pink. Use some matcha powder to dye some buttercream a natural green for the leaves.
- Transfer the green to a bag fitted with a 68 tip.
For the Assembly:
- Cut 2.5- inch squares of parchment paper.
- Transfer the yellow buttercream to piping bag. Snip off the tip.
- Add the 127 tip to a piping bag. Transfer the blush and darker pink buttercreams to one bag. Work out the air bubbles and give it a test.
- Use a dash of buttercream to glue down the square of parchment paper to a piping nail or turntable.
- Mold a small cone of the thick base buttercream in the middle of the square.
- Add bits of yellow in the middle.
- Pipe a spiral, then add arcs to the spiral, curving up. Add more petals until you’ve reached a desired rose look.
- For a peony or closed rose, start off with a smaller base, pipe tight arcs and close off in a round shape.
- When you’re ready to use the roses, cut the bottom with scissors and transfer to your cake, cupcake or cookie.
- Pipe leaves with the green buttercream to create some dimension.
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How to Make Buttercream Flowers