Buttercream Florals Recipe & Product Links

American Buttercream for Florals — Borderlands Bakery

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Ingredients

Scale:

or set butter:

0.75 lb

Salted Butter

Room temperature

0.75 lb

Vegetable Shortening

Room temperature

2 tsp

Pure Vanilla Extract

Room temperature

2 lb

Powdered Sugar

Sifted, added in 4 additions

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Directions

1
Attach the paddle. Use the paddle attachment on your KitchenAid — not the whisk. Keep speed at 2–4 the entire time. Going above speed 4 incorporates too much air and creates unwanted bubbles in your finished icing. Speed 2–4 only
2
Cream the fats. Beat the butter and shortening together on low speed until smooth and fully combined, scraping down the sides as needed.
3
Add the vanilla. Mix in the vanilla extract on low until incorporated.
4
Add the powdered sugar in 4 additions. This keeps the sugar from flying everywhere and gives you a smoother, more consistent result. Add each portion on low, mix until just combined, then add the next.

Addition 1

½ lb

Addition 2

½ lb

Addition 3

½ lb

Addition 4

½ lb

5
Mix until smooth. Once all the sugar is incorporated, mix on low for another 1–2 minutes until silky and fully combined. Don't rush it — patience here pays off at the piping tip. Base icing ready

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Coloring Your Buttercream

When your base icing is ready, scoop out only the amount you want to color into a separate bowl. Tint each portion individually — this keeps your base white/neutral and gives you full control over shades. Use oil-based food coloring for the most vibrant, bleed-resistant results (see shop links below).

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Piping Tips & Storage

Double up your piping bags for extra control and less mess — especially with softer icing in warm weather. Slide one bag inside another before filling.
Don't overfill your bags. Fill no more than halfway — overfilled bags are harder to control and more likely to burst at the seam.
Use thicker bags for florals. Russian tips and petal tips require steady pressure. A sturdier bag gives you better grip and more consistent output.
Freezes beautifully for up to 3 months. Store in an airtight container. When ready to use, thaw in the refrigerator overnight, then bring to room temperature and re-mix briefly on low before piping.