I love decorating using piped rosettes. They look so pretty and are the easiest “rose” to pipe. Rosettes are versatile since you can use multiple tip sizes to decorate any sized dessert1. Different tips give them slightly different petal designs as well. I used buttercream to decorate these short bread cookies, but you can also use stiff royal icing if you would prefer. Scroll down to see the step-by-step tutorial.
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How to Make Piped Rosettes
Before piping, place some colored buttercream into a piping bag fitted with a 1M tip. Hold the piping bag in your dominant hand and perpendicular to the surface you want to pipe on (i.e., vertical if piping on a flat surface; horizontal if piping on a vertical surface). Place the tip of the piping bag slightly above where the center of the rosette will be.
Squeeze the bag, using steady pressure and move your hand in small circles (either clockwise or counterclockwise) until the rosette has reached the desired size. Then, release the pressure in your hand as you follow the same circular motion for a small distance. This will keep the rosette tail-free!
That is all there is to making this gorgeous piped rosette Have fun decorating and send me pictures of your creations if you use this technique!
Want More Ways to Make Edible Flowers?
- Royal Icing Decorated Kawaii Rose Sugar Cookie
- Gum paste Rose – “Easiest Rose Ever” Cutter
- Gum paste Rose – Individual Petals
- Piped Buttercream or Royal Icing Rose
- Rose Russian Piping Tip
- To make large rosettes, use Wilton #2D, 1B, and 1M tips. To make small rosettes, use Wilton #18 or 21 tips. (back to top)