Just cannot help admiring these swirl buttercream roses I did last week. It was my first attempt working so successfully with buttercream.
Recipe for my buttercream as below:
- 125g butter
- 125g creamwell
- about 300g icing sugar
- 1/4 tsp vanilla essence
- A touch of salt
The buttercream was not runny this time and it taste just perfectly on my butter cupcakes. But I am tempted to get it more stiff and maybe I shall add more icing sugar (most recipe calls for at least double amount of the icing towards the cream used in the recipe).
Noozle for Roses
I initially wanted to get the Wilton 1M tip for my roses but unfortunately I could not get them at both bakery supply shop I went to. Instead I used the Ateco 855 which is similar to Wilton 1B tip. Good enough, but I think the pipe out cream is a bit too wide.
I’ll see if I can get Wilton 1M to try again soon.