Superior Buttercream Rosettes

Buttercream rosettes might appear a touch flat at times. This tutorial will demonstrate how to make a more substantial, better buttercream rosette.

Well, I know you’ve seen buttercream rosettes before (unless you just have the internet or something). When it comes to cupcakes, the rosette is pretty much my go-to pattern, although I handle things a bit differently.

This isn’t a scientific discovery, but it’s an extra step I like to take when making buttercream rosettes. Buttercream rosettes are what I call them.

In this video, I’ll show you two techniques to make buttercream rosettes, as well as the extra step I take while piping them.


The problem with average buttercream rosettes:

In my perspective, there doesn’t seem to be enough frosting. These simply seem a bit flat to me, and you know how much I like buttercream.

I simply add a little buttercream to the centre and build up a foundation to make mine a bit more solid. Don’t forget to watch the video below to understand what I mean.

Original Style of Buttercream Rosettes:

This is most likely what most people envision when they hear the term rosette. It’s incredibly basic and straightforward to accomplish, but it gives your cupcakes a professional appearance.

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I prefer to use the Wilton 1M piping tip for this and the other rosette.

You may also use the Wilton 2D piping tip to give it a more ruffled, ruffly effect.

I prefer to pump a little of buttercream in the center of each cupcake before adding my rosette.

You will be swirling from the outside of the cupcake for this sort of rosette, but be sure to start near to the center before swirling around the exterior of the cupcake, otherwise you will get a buttercream tail. (All of this is covered in the video below.)

The extra buttercream in the centre prevents the rosette from having a hollow center near the cupcake. It adds some height, and who can complain with additional buttercream?

Rose Swirl Buttercream Rosettes:

Well, so the title is a bit repetitive, but I hope you get what I mean. It’s the rosette that looks like a rose. That does resemble rose petals.

I use the same Wilton 1M piping tip for these, but the 2D piping tip may also be used.

It is now extremely simple for this style of rosette to seem very flat.

If you just pipe a foundation in the center of the cupcake, you can then begin piping your rosette over it and it will look much nicer.

You must begin swirling from the center out for these rosettes. It is diametrically opposed to the original rosette.

The buttercream recipe I used may be found here: Recipe for Vanilla Bean Buttercream (I used all butter and no shortening with this batch of buttercream since I feel like it gives me a smoother texture, plus all butter buttercream just tastes so much better.)

If you want it to be very white and require a more heat stable buttercream, try my recipe for Brilliant White Heat Stable Buttercream.

You can also find my go-to vanilla cake recipe here: Recipe for Vanilla Bean Cake It’s also delicious as cupcakes.

Are you ready for the video? Here you have it:

That’s all! A quick and easy approach to make more professional-looking cupcakes with the added advantage of additional frosting. It is unbeatable.

Remember to Pin it for Later!


What is the best piping tip for rosettes?

An open star tip is my go-to (and, in my view, the greatest) piping tip for making buttercream rosettes. What exactly is this? This is available in a variety of brands, but the most prevalent are the Wilton 1M and the Ateco 824. I piped the rosettes on this cake using a Wilton 1M and I adore how they turned out.

What consistency should buttercream be for piping rosettes?

Stiff buttercream is used for dimensional embellishments that must hold their form when piped. Buttercream roses and flowers with erect petals are examples of this. Prepare the vanilla buttercream frosting recipe according to package directions to make your buttercream firm.

What is the best buttercream for piping roses?

For piping flowers, most people suggest Swiss meringue, Italian meringue, or American buttercream. These buttercreams are suggested because they are strong enough to hold your piped patterns. American buttercream is unquestionably the simplest to create for novices.

How do you make the perfect rosette cake?

Pipe a line of icing from the bottom of the star to the top. Pipe a tight circle around the beginning point of your rosette in a circular manner. Reduce pressure when you close your rosette to avoid a point from developing. Squeeze just before connecting, then draw away.

How do you keep rosettes from falling off a cake?

More on temperature: When piping rosette cakes, make sure your crumb coat frosting and rosette icing are of the same temperature. This will assist the rosettes stay on the cake instead of slipping off or falling off completely. Finally, put the whole cake in the refrigerator to “set.”

What does a Wilton 105 tip do?

Who knew one simple idea could provide you with so many options? You can make fantastic cupcake designs that are above and beyond the usual with some colorful and vivid frosting and decorating tip 105. With these fantastic tip 105 cupcake designs, you can add texture and elegance to your cupcakes.

Which buttercream holds its shape best?

The most stable of all buttercreams, Italian meringue buttercream, usually known simply as Italian buttercream, is also the most complex to produce. This buttercream is so named because it begins with the preparation of Italian meringue.

Should buttercream be chilled before piping?

If it’s American buttercream, place the piping bag in a zip lock bag and leave it out at room temperature, or store it in the refrigerator to keep it fresh for many days. Nevertheless, before attempting to pipe with it, let it to return to room temperature.

How do you stiffen buttercream for piping?

Mix together the powdered sugar

If your frosting hasn’t thickened enough after cooling, add a few tablespoons of sifted powdered sugar to help your buttercream stiffen.

Is Italian or Swiss buttercream better?

Swiss meringue buttercream frosting and Italian meringue buttercream frosting are quite similar in that they both employ egg whites. Many bakers prefer Swiss because it does not require boiling sugar syrup and the egg whites are boiled to 160 F in a double boiler to eliminate any salmonella risk.

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