Easy buttercream pumpkins | Fall piping tutorial for beginners
For today's beginner buttercream piping tutorial I will show you how to pipe a pumpkin using a tipless piping bag! These cute buttercream pumpkin decorations are perfect for decorating Fall/Autumn cakes and cupcakes! They can also be piped using piping tips if you would prefer. If using tips you will need a small star tip and a 352 leaf piping tip. I am using a medium consistency orange/green buttercream. The buttercream recipe and colouring instructions can be found below!
If using tipless bags you will need to cut the bag for the orange buttercream into a star shape. Clip a V in the center of the tip of your piping bag and then cut off each side along the seams. For the green buttercream cut a V in the center of the bag to create a leaf tip.
To begin use a small amount of buttercream to attach a square of parchment to a flower nail. (These buttercream pumpkins can also be piped directly onto cakes/cupcakes if you would prefer.) Using the orange buttercream apply a steady amount of pressure and form a large "C" shape. Pipe a second backwards "C" shape on the opposite side mirroring the first. Working your way in towards the center pipe two more lines (one along each side) ensuring that you are overlapping the previous lines slightly to ensure a nice full looking 3D pumpkin! As you pipe your 5+6 lines, move the tip of your bag up slightly from the bottom to ensure that we keep that nice curved shape at the bottom of the pumpkin. Pipe a final line in the center, ensuring that it reaches all the way to the top so that you can add a stem! Switch to the green buttercream.
Place your tip where all of your previous lines meet and apply a small amount of pressure, pulling away and slightly to the side before releasing pressure to create a stem for this cute buttercream pumpkin! If using these pumpkins as transfers place them in the fridge or freezer for 10 minutes to firm up and then you can easily transfer these pumpkins to your Fall cakes or Autumn cupcakes!
I hope that you have enjoyed this Fall buttercream pumpkin piping tutorial. If you have any questions let me know down in the comments below. I've linked my other Autumn piping tutorials down below!
Buttercream Recipe: (Video: • Easy American buttercream recipe - pe... )
Ingredients
1/2 Cup butter softened to room temperature 113g
2 Cups powdered sugar 200g
1 Teaspoon vanilla extract 4g
1-2 Tablespoons milk 15-30g
Directions:
In a large bowl if using a hand mixer or in the bowl of your stand mixer cream butter on medium low speed for 2-3 minutes or until fluffy and pale in colour. Add 1/2 of the powdered sugar and mix for 2 minutes. Add remaining powdered sugar and mix for another 2 minutes. Your buttercream should be fluffy, pale and thick at this point. Add vanilla and 1 tablespoon of milk. Mix well. If the buttercream is still too thick/stiff add another tablespoon of milk and continue mixing. You will want a medium consistency buttercream to pipe with! For these pumpkins I used Wilton gel food colouring in orange and moss green.
Check out these other fall piping tutorials!
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