The Best Buttercream for Piping Succulents and Flowers
This is the best and easiest buttercream recipe for piping flowers and succulents.
As a cake artist, I’ve been intimidated by buttercream succulents and flowers for years. I’ve always opted to paint flowers on my cakes, use a palette knife, or purchase fresh florals. All those piping tips, icing colors, angles and directions, and, most importantly, the right buttercream consistency that pipes smoothly and holds its shape- it would make my head spin! It all felt so time consuming; a skill I’d most likely never master.
But when I’d see cakes and cookies with beautifully piped succulents and flowers, that were so realistic, I LOVED the way it looked. I wanted to do it! I finally gathered my courage and thought, “This is happening.” After many hours of tutorials and Pinterest pins, I purchased some fun piping tips and tools and dedicated the time to practice. My kitchen was a mess with bowls of tinted buttercream and piping bags for days. But once I got over my control-freak hurdle, I started having fun. What I kept telling myself was, “Nature isn’t perfect and neither are you.” Flowers are not symmetrical, they’re not all the same size, they’re not the same color. They’re imperfect, and that’s what makes them look real.
I’m hardly a master. I still have much to learn. But I will tell you this, it starts with your buttercream. The right buttercream recipe makes all the difference. If your buttercream is too stiff, piping is a nightmare. You’ll be squeezing too hard, the tips get clogged, and your flowers will look choppy. If your buttercream is too thin, your flowers won’t hold their shape. We do not want sad and droopy buttercream flowers.
I found American buttercream to work the best. Not only is it a breeze to make, it pipes with ease and sets beautifully. It’s sturdy, giving you control over your shapes. It’s also forgiving.
And speaking of piping beautifully, here are my favorite tools I used in the video:
Wilton piping tips for flower and succulent petals: 104, 102, 352, 4B, 16, and 27
Americolor or Chef Master food gels in forest green, moss, leaf green, teal, avocado, and mauve
Parchment paper for practicing
Clear piping bags
Narrow spatulas for adding multiple colors to your piping bags
Toothpicks to add color to your buttercream gradually
This American buttercream recipe gives you the perfect consistency to start with. Just be careful when adding color, as too much will change your icing consistency. Also, this is not a recipe you’d use to frost a cake, just to pipe succulents and flowers.
American Buttercream for Piping Succulents & Flowers
1 cup (2 sticks) unsalted butter, at room temperature
3 cups powdered sugar, sifted
1 tsp vanilla extract
Beat the butter on medium high speed for 3-5 minutes till light and fluffy.
Add the powdered sugar, 1 cup at a time, mixing well after each addition.
Mix in the vanilla.
Beat on medium high speed for 2 more minutes to get all the air bubbles out.
Separate the buttercream into bowls to add color.
