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!
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 necessaryPro 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.
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