How to Pipe Large Frosting Flowers!~Video Tutorial

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Hi everyone!  Today, we are going to show you how to pipe frosting flowers that are large, whimsical, & fun!  

We've had many requests for these types of flowers & after experimenting with several different piping tips & frosting recipes, we've found our favorite methods & are excited to share.

Fluffy Frosting Flowers Cake

 

 

We are going to make a few different types of flowers in the tutorial, but I hope that in addition, you all will be inspired to experiment & develop even more flowers.  

We've only scratched the surface with this tutorial ;0) -- The piping tips that we use in the video have been around for some time now, and so there are lots of examples out there of large frosting flowers, but some of my favorites are by the White Flower Cake Shoppe!  LOVE their great variety of flowers & designs!

Time to get started!  Let us know if you have any questions, and don't forget to find our Materials (and frosting recipe) beneath the video!

 

Fluffy Frosting Flowers by MyCakeSchool.com! Member cake video tutorial section.

 

Table of Contents

Materials:

The cake featured in our tutorial is 8" and 6" tiers, frosted with our "fluffy vanilla buttercream" and topped off with big frosting flowers of "Whipped Meringue Frosting".  (see recipe at the bottom of the page).

Piping Tips:  Ateco 403, 402, & 401,(which we pried open a bit) & Wilton 233 grass tip.  403 is the tip I used most often & is my favorite for these large flowers!

Notes:

As we explain in the video, we felt that our flowers were much easier to pipe after slightly prying open the "mouth" of the piping tips.  This allows for more icing flow from the tip, and therefore our petals had a more substantial base & could be piped taller without falling.

Although you can get a similar look with an American Buttercream recipe (like our "Classic" or "Fluffy" recipes), we had more trouble with irregular edges when piping our petals with these frostings.  Plus, we liked the idea of such large flowers being a lighter whipped texture.  If you experiment and have success with other recipes, we would love to hear!  If you do not like to use shortening, a swiss meringue frosting would be another good option.

*Our kitchen was very hot as we filmed this tutorial, and we found that the frosting consistency did change a bit after several hours of sitting in the piping bag & bowl.  If you notice a similar change, just give it a good stir...and if your frosting becomes overly soft, you can chill it for a few minutes in the refrigerator.

*Special thanks to Teri (MsGF) for recommending a whipped meringue recipe found on Cake Central. We adapted our recipe from this one, increasing the amount of sugar, flavorings, and mixing time...but she put us on the right track for finding a light recipe that we liked for these flowers! xo

Here are a few links to the piping tips that I used in the tutorial!

Tip 401
http://www.amazon.com/gp/product/B0000VLE3Q/ref=pe_385040_127745480_pd_te_o_s_ti/183-7270713-7612614

Tip 402
http://www.amazon.com/gp/product/B00085F88G/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Tip 403
http://www.amazon.com/gp/product/B008GUYI72/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

Large-Frosting-Flowers-MyCakeSchool
WHIPPED MERINGUE FROSTING RECIPE

This is the recipe that we prefer for the large fluffy frosting flowers that we feature in our “How to Pipe Large Frosting Flowers” video tutorial. This non-dairy (shortening based) frosting has a fluffy, whipped-cream like texture, yet is shelf stable & even develops a slight crust. This recipe is stable for up to 3 months at room temperature.
INGREDIENTS
¾ cup (146g) granulated sugar

½ teaspoon (3g) salt

2 Tablespoons ( 18g) meringue powder

½ cup BOILING WATER, ( minus 2 Tablespoons of the water if you are using Crisco )

2 and ½ cups (430g) Hi Ratio Shortening or Crisco

5 cups (570g) confectioners’ sugar – measure then sift

2 Tablespoons vanilla extract

½ teaspoon almond extract

flavor to taste

THIS FROSTING IS MADE IN TWO PARTS AND SHOULD NOT BE COMBINED UNTIL EACH PART IS COMPLETED.

Use the whisk attachment for this part, to the mixing bowl add the granulated sugar, salt, meringue powder and ½ cup BOILING WATER. The water must be boiling to melt the granulated sugar. Mix on high speed and beat until stiff peaks form, approximately 6 to 8 minutes. Transfer the meringue to another bowl and set aside for later.

Change to the paddle attachment and to the mixing bowl add the shortening. Gradually add the confectioners’ sugar. Beat mixture until it is very creamy, approximately 5 minutes, scrape down the sides of the bowl a couple of times.

Now you are ready to add the bowl of meringue to the mixing bowl, along with the flavorings. Beat another 8 minutes. The frosting will become very light and fluffy. Keep in a covered container. Do not refrigerate. It can be kept at room temperature in airtight container for 3 months, just stir with a spoon when you are ready to use.

This is a lightly crusting frosting.

Yield: 7 cups

Fluffy Buttercream Flowers Cake

 

 
 

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95 Comments

  1. I have the wilton one and it doesn't work at all. I tried a russian tip that is similar but again, it isn't giving the lift and peak in the pedal. I guess it is a flower I won't be able to achieve. Thank you for your reply.

  2. Thank for letting me know the Wilton 402 does not work, I won't recommend that to anyone. If I find another source, I will make a post here. I'm sorry I could not help you today.

  3. Hi Ruth, I think you may need to use the meringue powder in this recipe. I have not tried using egg whites so I am not sure about adjusting the amount of boiling water in the recipe. With my meringue powder 2 teaspoon meringue powder plus 2 Tablespoon water = 1 egg white.

  4. Hi BeBe.
    I am actually using the powder egg whites which is the same mixing ratio at the meringue powder. Thought it would work since I use it for royal icing in place of meringue powder. I am making it now and will let you know how it turns out.
    Ruthie

  5. Hey Girls

    Just wanted to let you know that the 100% Egg White Powder worked wonderful. I used 2 Tbsp as the recipe called for meringue powder. I did use Crisco and lessened the water by 2 Tbsp, however, I think it could be a little stiffer and will take out 1/2 Tbsp more water next time.

    Is there any way to make it a little more stiff at this point?

    Thanks

  6. Hi Ruth, I made a wrong assumption thinking you were using liquid Just Whites. Thanks so much for letting us know that the egg white powder works just as well. If it is a little softer than you would like, you could refrigerate for a short while before you begin piping your flowers.

  7. Love this!! I'm wondering if it's possible to make this buttercream chocolate, and what/how much you would add to do so? I'm making a chocolate cake for father's day and would love to do chocolate flowers on top.

  8. Hi Melissa, I did a practice batch if this for my icing on the strawberry cake for the county fair. In our taste test, he by said it was good.

    I thought it was too sweet. The original icing for this fresh strawberry cake was a cooked icing, and I could taste the strawberry flavor. I need to make this maybe 4-5 days before the fair so I can also make my breads fresh.

    If I cut some of the powdered sugar, will I taste the strawberry flavor of the cake more? Or will that make the mouthfeel of shortening stronger?

    If I cut the powdered sugar, how much should I cut it?

    I want to make the cake and icing this week so they are done. The cake can be frozen.

    Here’s a picture of half a layer that I rotted and iced last night with this icing for the taste test.

  9. PS--a friend of mine just tried it. She said "the icing reminds me of cotton candy!" Perfect for the county fair!