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Elegant Buttercream Rosette Cake Recipe

A perfect slice of a four-layer white rose cake showing fluffy vanilla layers and thick white frosting.
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Create a showstopping layer cake decorated with beautiful buttercream roses. This recipe focuses on achieving perfect texture and mastering essential piping techniques for an elegant dessert.

Ingredients

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  • 1 1/2 cups unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3-4 tablespoons heavy cream
  • Pinch of salt
  • Cake layers (your favorite vanilla or lemon recipe)

Instructions

  1. Prepare your cake layers according to your chosen recipe and allow them to cool completely. Level the tops if necessary.
  2. Make the American Buttercream: In a large bowl, beat the softened butter with an electric mixer until creamy, about 2 minutes.
  3. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
  4. Add the vanilla extract, almond extract, and salt. Beat on medium speed for 1 minute.
  5. Slowly add the heavy cream, one tablespoon at a time, beating until the frosting is light and fluffy. If the frosting is too stiff, add a tiny bit more cream. If it is too soft, add a little more powdered sugar.
  6. Crumb Coat: Place the first cake layer on your serving plate or cake stand. Apply a thin, even layer of buttercream over the entire cake to seal in crumbs. Chill the cake for 15 to 20 minutes until the crumb coat is firm.
  7. Final Frosting: Apply a thicker, final layer of buttercream to the entire cake. Use an offset spatula to smooth the sides and top for a clean base.
  8. Pipe the Rosettes: Fit a piping bag with a large open star tip (like Wilton 1M). Fill the bag with the buttercream.
  9. To pipe a rosette, hold the bag perpendicular to the cake surface. Start in the center of where you want the rosette and pipe in a continuous spiral motion outward until you form a full rose shape.
  10. Continue piping rosettes closely together over the top surface of the cake, or around the base, until you achieve your desired look.
  11. Chill the finished cake briefly before serving to set the buttercream.

Notes

  • For the most stable rosettes, ensure your buttercream is slightly cooler than room temperature.
  • If you want a floral flavor infusion, add 1/2 teaspoon of food-grade rose water to the buttercream along with the extracts.
  • Practice piping on parchment paper first to get comfortable with the pressure needed for consistent edible rose decorations.

Nutrition

Find it online: https://eatableempress.com/easy-buttercream-rose-cake-recipe/