Two Tone Buttercream Roses

If you have ever wondered how two tone buttercream roses are made, then this is the tutorial for you. You only need two to three colours in gradient shades for a more natural look. A stable frosting such as Buttercream as shown in this tutorial video and a piping tip such as a Wilton tip 2D to give you the effect of beautiful roses.

Left Imagine has lighter edges and darker insides. Right imagine has darker edges and lighter insides.

In the tutorial video below I used my Smooth Buttercream recipe and Fluffy Vanilla Cupcakes, which are moist, fluffy and full of Tahitian Vanilla flavour. You can use any other frosting and if you are after something a little less sweet than buttercream you could try my Swiss Meringue Buttercream recipe which is silky and pipes beautifully.

Items you will need and Instructions:

-Watch my how to video posted above.

-A cupcake recipe.

-A frosting recipe.

-Any open star tip or similar to pipe roses or rosettes. In this tutorial I used Wilton tip 2D.

-Piping bags. I used 18″ size disposable piping bags for this video as I used a medium coupler which is big in size. Otherwise you only need 12″ size piping bags if not using a coupler.

-Medium size coupler. A coupler will hold the tip in place, however it is not necessary unless you are going to change tips and use the same piping bag.

-Several bowls to separate the buttercream or frosting for different colours. In this tutorial I used Wilton colors, Creamy Peach, Rose and Pink.

–Spoons or metal spatulas to add the frosting into the piping bags and to mix the food colour into the frosting.

-Food clips or similar to seal the piping bags. I use food clips from Ikea.

Don’t forget to leave me a comment if you have any questions! 🙂

 

Advertisements

6 Comments

  1. Hello,
    I have a couple of questions.
    Can I make the buttercream frosting the night before and leave it in the fridge? If so how would I tell when it’s the right temperature to start piping? Trying to plan ahead of time.
    Also, do you think the peach color would pair right with red velvet cupcakes? Should I use cream cheese butter cream or just regular buttercream? Sorry so many questions!

    Liked by 1 person

    1. Hi Sophia,

      Yes you certainly can make it the night before. You can leave it in the fridge as well for up to 4-5 days. But if you’re going to use it the next day I would leave it out. It can take 1-2 hours for it to come to room temperature. It would make it easier to pipe it if it’s already at room temperature. You can leave the frosting at room temperature for up to 3 days.
      Yes you can use either cream cheese frosting or just standard buttercream. Just depends on what taste you’re after. Both are very delicious. Red velvet cupcakes or cakes tend to be paired with cream cheese frosting. I think a creamy peach colour would go great with red velvet. I hope all that helps and let me know if you have any other questions.
      Also I have a red velvet cupcakes recipe and cream cheese frosting recipe in my blog for you to have a look.

      Like

      1. Perfect 👌🏼! Thank you so much for getting back to me! I’m very interested in your red velvet cake recipe! I’ve been looking at some, but I would love to try yours!
        With your creamcheese frosting, will I be able to make the pretty rose with 2D tip or will it be to creamy soft? And would I be able to leave that one out on the counter the night before like I would the buttercream?
        Thank you for your help!

        Liked by 1 person

  2. Hi Sophia 😊,

    I’m so happy you’ll be trying my red velvet cupcakes recipe. The cream cheese frosting has to be kept refrigerated and bring to room temperature before serving for 30 minutes or so until it softens again.

    You can certainly pipe with a tip 2D. You can use any tip really. I had a lady that made my cream cheese frosting and she used Russian flower tips with it. They looked amazing.

    Let me know how you go.

    Like

  3. Oh ok, good to know! Thank you. So with the cream cheese frosting, is it ok to stay out on the cupcakes once I decorate them until there eaten? I don’t want the flowers melt or the cream cheese go bad? Sorry so many questions! How many cupcakes does you recipe frost? If I double the batch of cupcakes should I do the same with the frosting?

    Liked by 1 person

    1. You’re very welcome Sophia ☺️
      Cream cheese frosting should be kept in the fridge when not using. So you should put your decorated cupcakes in the fridge and bring them out to room temperature for 30 minutes to 1 hour. Just to soften the frosting. It will stiffen in the fridge. The recipe is for 12-24 cupcakes. So 12 if they are all swirls for example. Or 24 or so if they are only rosettes. So it depends if you need to double up.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s