Butter, Grape Juice, Powdered Sug-- What the...?

Buttercream fascinates me. You can do all types of decorating with one easy frosting. From simple filling to elaborate flowers, even embroidery effects on fondant, buttercream's versatility outshines its simple recipe.

I had decided to attempt a buttercream feat that has always been, to me, the most beautiful: roses.

My decorating instruction book for beginners in hand and YouTube up on the laptop, I started the mixer and began to cream the butter. Our 12-year-old had mixed white grape juice to make freezer pops the weekend before. I decided that would be a nice smooth flavoring for my buttercream. One tablespoon of juice and one cup of powdered sugar added to the butter while I watch another video clip.

I added the second tablespoon of juice and began to fill the second cup of powdered sugar. I was feeling confident that I could do these flowers easily and was already thinking about splitting up the frosting to make some color options.

The measuring cup scraped the bottom of the container. Hmm, forgot to refill the container... ...and apparently the cupboard. Great, I had enough butter in the mixer for 3 cups of sugar but only 2 1/3 cups of sugar. I looked out the kitchen window at the branches whipping in the wind and rain puddling on the sidewalk then I looked in the mixer. It looks stiff enough... Should be fine enough for practicing.

Now, any parent knows when baking that you have to let the kids lick the beater or spoon, as applicable. My kids are no different, despite being four-legged, and they didn't seem concerned that I had run short on sugar. My eldest at 14, Serek, was right on my heels and waiting when the mixer stopped. His younger brother was napping with dad which was far more important... then again, buttercream is loved by all, even 3 year old Chess.

Chess, 3, caught up after the beater was rinsed so he got to lick a spoon.

         

Serek, 14, with buttercream covered whiskers.

Taste-test aside and having apparently passed, I proceeded to divide up my buttercream. I settled for two colors and the basic white. This worked well as I have 2 re-useable featherweight pastry bags and only had to make one disposable parchment bag.

I settled on our kitchen table with a cookie sheet covered in parchment paper. I also had cut a few parchment squares to use on top of my flower pins. This would allow me to easily remove the flower from the pin and use the pin again... at least that was my theory from videos I'd seen do this. 

The white and orange buttercream got flower tips in two different sizes.
The purple buttercream was equipped with a basket weave tip.

Finally settled, I watched one more YouTube clip and gave it a shot. Not to my surprise, this was just as fun as I had thought it would be.There is something just relaxing about swirling petals of buttercream. I made a couple in the white with the larger petal tip (104) and then a couple smaller (101) in the orange. They were beautiful, fun, and... really soft. Too much butter. In fact, as I started in on a fifth rose, I noticed the whole foundation seem to slip and slide as I twisted my flower pin.

Off to the fridge with these guys and quick! The butter in my frosting was continuing to soften to the point of practically melting. I noticed the outer petals on my starting roses were drooping significantly.

So, with my flowers chilling, I picked up the purple to test out the basket weaving technique. I reviewed the steps in my book and drew out a few sections of basket weave. This is another style that has always been a favorite of mine. A simple technique but can be such an elegant addition to decor.

         

I have to say, I am truly in love with the techniques I tried. An the little orange roses were just so cute and delicate, I bet two could fit on a cupcake easily!

While playing with the purple buttercream, I had set the white to sit in the fridge to chill up a little. There was one more tip I wanted to try out: # 32, leaves.

There is a certain patience, I think, that will make leaves an easy practice. However, I thought about this after the fact. That is to say: once I sat back and looked at the "leaves" on my parchment paper, I discover they were a little more phallic shaped than they were leaf shaped.

That's right: I had a slew of buttercream penises. I attempted to sprinkle green sugar on them but the improvement I hoped for really wasn't there.

I think I need to watch a couple of videos on leaves...

TIPS

Always check your ingredient supply before beginning to mix. 

Fold a piece of scotch tape over itself and use to hold the parchment square onto the flower pin - or risk slippage.

If flowers seem soft while on the pin, have styrofoam at hand to set the pin in and put in the freezer. Petal damage can occur if you move the flower too soon.