Sweeten up your holiday season with a piped bouquet of festive flowers! A buttercream poinsettia comes together in a flash, and you only need one piping tip to create both the petals and leaves. Quick, easy and delicious — my kind of holiday treat!
How to pipe a buttercream poinsettia
Images via ErinBakes
- Leaf piping tips
- Small round piping tip
- Piping bags
- Red buttercream
- Yellow buttercream
- Green buttercream (optional)
- Parchment paper (optional)
- Floral nail (optional)
Fun facts: The red parts of a poinsettia are not petals; they’re actually called bracts. The tiny yellow centers are technically the flowers. Bet you didn’t know you were getting a botany lesson today, too!
Prep the surface you plan to pipe your flower on. I piped onto cupcakes using a piping bag filled with green buttercream, and fitted with a large leaf tip to cover the surface with little fluffy leaves. I used American buttercream, but a meringue-based buttercream would work just as well.
If you’re piping poinsettias for a cake or to save for a later date, first cut out a small square of parchment paper. Then attach the paper square to a floral nail with a dab of buttercream.
Fill your piping bag fitted with a small leaf tip with red buttercream. As you begin, keep in mind that the first layer of bracts will be the longer, outer bracts of the flower. Start about ½” away from where you’d like the center of the flower to be.
Hold the bag so that the opening of the piping tip is horizontal to the cupcake’s surface. Apply pressure while moving the bag back and away from where you started. Release pressure when the bract is halfway finished, and continue to pull the bag away. Repeat piping bracts in a circle, leaving space in the middle to pipe the smaller bracts next.
Pipe smaller, shorter bracts inside the circle of large bracts. Start the smaller bracts in a spot that overlaps where two of the larger bracts meet.
Fill a piping bag fitted with a small round tip with yellow buttercream. Pipe a cluster of small dots in the center to form the flowers.
Serve up your piped beauties on cupcakes, a freshly iced buttercream cake, or on top of sugar cookies. Happy holidays!
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