The original Russian piping tips have taken the cake world by storm and it is no wonder. Their clever design makes piping even a whole bouquet total child’s play! Just one squeeze to create the perfect flower and the results will make you look like a seasoned professional.
Do you want to know the key to success with using these tips? Well as with any piping, consistency of your buttercream is key!
But if you are struggling to get your buttercream right…don’t worry, we’ve got some TOP TIPS and the recipe for success for you!
A slightly thicker buttercream than usual will help the flowers to keep their shape, so you can either add extra icing sugar to your normal recipe or follow our recipe for the perfect piping buttercream below.
You may have caught me on the telly with my cake-buddy Christina Ludlum making some cakes and cupcakes. This was her preferred recipe for maintaining the flower shapes.
The Perfect Buttercream (Covers 10-12 cupcakes)
You will need:
140g unsalted butter
60g Trex (vegetable fat)
500g icing sugar
1. Soften the butter and Trex (in a mixer if possible).
2. Gradually add the icing sugar until smooth and fluffy. For best results mix for 5 to 10 minutes. You should notice the colour gets considerably lighter the more you mix.
3. Keep adding a small amount of water until you reach the required consistency.
Remember that climate and temperature can affect your buttercream. Don’t be afraid to add a little more icing sugar if it is too soft, or a little more liquid if it is too stiff.