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Buttercream flowers blooming on my cupcakes! - Page 2

post #16 of 35
Thread Starter 
Annabakescakes - It does not take a long time to pipe the mums, I would say just a minute or so. Practice makes all the difference! But mixing and getting the right color takes some time.
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post #17 of 35

 

Those are so beautiful, I would not want to eat them!  Great work!

post #18 of 35
Those are really pretty!
post #19 of 35
Thread Starter 
Thanks! No I haven't tried whipped cream. I wonder how the flowers would turn out if I used that instead.
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post #20 of 35
Whipped cream isn't known for holding it's shape, unless it's stabilised and then it would have to be refrigerated. Buttercream is definitely the better option
post #21 of 35
Love the cupcakes. I need way more practice everytime I try to do them I end up with a couple and the rest end up with swirls. Beautiful work.
post #22 of 35

Ooooh I love these, so so pretty. I've always been nervous about doing anything like this but now I feel the urge:-D

post #23 of 35

They are awesome!  Can I ask what food coloring you use??  The colors are so bright and gorgeous.

post #24 of 35
Thread Starter 
Annie70 - thanks, I use Wilton gel colors.
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post #25 of 35

Can you please share the recipe you used for buttercream. I do not like too sweet buttercream. I wonder if I use less sugar the buttercream will not be stiff enough. Any tips for having stiff buttercream without too much sweetness.

post #26 of 35

Those are simply amazing. I don't think I could eat one; they're just too pretty!

post #27 of 35

I add a few drops of lemon to bc to off set the sweetness.

post #28 of 35

WOW to the cakes and WOW to the decorating in a minute or so.  Forget the minute mine would take a so.........sooooooooo long!

post #29 of 35
Thread Starter 
Claire138 - thanks for the tip. I've heard that a little bit of lemon juice helps to whiten the buttercream as well.
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post #30 of 35
Thread Starter 
My buttercream recipe is:

3 sticks unsalted butter
1 stick salted butter (1 stick = 1/4 lb)
1 1/2 lbs sifted confectioner's sugar
1 tsp vanilla
A few Tbs hot milk

I do not let the butter become too soft. And I cream the butter and sugar well before adding the liquids.
Always try to keep the buttercream as cool as possible, especially during the summer months.
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