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Piping a Butercream Leaf

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By Culinary Institute of America

Published 2015

  • About
  1. Fit a piping bag with a leaf tip.
  2. Place the tip close to the surface and pipe out icing to form a base for the leaf.
  3. Relaxing the pressure on the piping bag, pull the tip up and away from the leaf base to form the rest of the leaf. Stop exerting pressure on the bag as you pull the tip away to form the tip of the leaf.

small shell, rosette, pearl, scallop, ribbon, bead, inverse shell.

Creating the inner cone of icing

Piping the first petals

Adding petals

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The licensor does not allow printing of this title