Summer may be over, but we’ve still got a few more recipes to share from our DIY dessert series with Hannah Colclazier Photography! Today, we’re showing you how to transform simple cupcakes into a delectable treat with butter cream icing roses! With this recipe for perfectly pipeable icing and a little bit of practice with the icing tip, you’ll be an expert in making these in no time – I promise. These treats would be a perfect addition to a bridal shower dessert table or even an engagement party!

Buttercream Rose Cupcakes

Buttercream Rose Recipe DIY Buttercream Rose Cupcakes

Photo Credits: Hannah Colclazier Photography

Buttercream Roses

Buttercream Frosting Ingredients:

  • 5 cups of sifted powdered sugar
  • 2 sticks of butter, unsalted at room-temperature
  • 2 teaspoons of vanilla extract
  • Gel food coloring (optional)

To Make:

Blend butter with a hand or stand mixer on the medium setting until the butter is light and fluffy. This process usually takes around 5. (Note: Make sure that  your finished butter appears lighter and aerated – this is the key to perfectly pipe-able frosting!) Add vanilla extract. Then, gradually begin blending one cup of sugar at a time to the butter to ensure that it absorbs into the butter. Slowly adding in the sugar not only prevents from making a big mess, but also ensures that the icing is well mixed. Scrape the sides of the bowl occasionally to ensure an even mix. And lastly, you will slowly add in food coloring until your desired color is reached. Tip: Use a toothpick to add coloring to ensure you’re not using too much at once!

DIY Rose Icing Tutorial

Photo Credits: Hannah Colclazier Photography

To Decorate

You’ll Need:

  • Petal Tip – I used Wilton #406
  • Disposable piping bag
  • Spatula (or spoon!)

Cut the tip of the piping bag off and insert petal tip, letting it fall to the bottom of the bag. Using a spatula, add butter cream icing to the piping bag. Squeeze out any air in the bag and then tie the end off.

To begin, make sure the skinnier part of the tip is facing up, while the wider part of the tip is at the bottom. Create a small, cone-like mound in the center of cupcake – this can be done by putting pressure on the piping bag while turning the cupcake in your hand. This is going to form the center rose bud! From here is where you’ll begin with the remaining petals. With the flick of your wrist, create small, semi-circles of icing – I made three petals around the center bud. (Note: The more you flick it out, the wider your rose petals will be.) After the center petals are done, continue to create petals that cover the creases and join the two old petals.


Are you a bridesmaid looking for more ideas? Be sure to look at our ideas for local DC area bachelorette party ideas and unique ideas for bridal showers. And be sure to join us and we share more sweet treats in our DIY desserts series!

Photo Credits: Hannah Colclazier Photography

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