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 BEST WAY TO PIPE BUTTERCREAM ROSETTES:

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.

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