How to pipe a buttercream cabbage rose

cabbage rose display picture

Welcome back bakers! Today we have a video tutorail on how to pipe a cabbage rose or garden rose using buttercream. I love these flowers both real and when made from frosting. The center is a gorgeous ruffle and the outside petals bend slightly inward creating almost a ball shape. I hope you enjoy the video, and if you don’t mind please subscribe to my youtube channel for video updates.

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If you’re wondering why I am using a chinese food container lid as a rose nail, well that’s because I’m scrappy! I don’t have a rose nail large enough to create these big roses so I improvised! Hot glue gun + half a wood skewer + clean quart container lid = large rose nail that cost me $0! If you think that’s just crazy.. well I feel bad for you LOL but here is a link to real rose nail.

In this video you will see I mention some specific rose style and round style piping tips. I’ve linked some here so you can quickly purchase them if needed. Differnt companies have differnt numbers, so don’t fret if it doesn’t match up.

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I do have a recipe for the frosting I am using. it’s a very basic “decorators icing” it’s meant for piping flowers and well, that’s about it. You should never ice your cake in this frosting becuase it is super sugary.. think grocery store cake flowers. If you needed to, you could try to pipe this flower in your standard american buttercream, but keep in mind that it’s a pretty hefty flower so you’re going to want to have a very stiff frosting.

Now, before you get ready to decorate your cake, don’t forget to follow up this video with my tutorial for making the matching rose bud. You’re going to want to place a few smaller buds with your buttercream cabbage rose to balance out the look of your cake. Do you need to learn how to make frosting leaves? Let me know in the comments!

Simple Decorators Frosting

Print Recipe
Prep Time 5 mins


  • Electric mixer
  • Sifter
  • rubber spatula


  • 1 cup vegetable shortening
  • 1 ¼ pounds sifter powdered sugar
  • 2-3 tbs liquid vanilla coffee creamer I use the individual pods


  • Mix the shortening and sugar together using the whisk attachement.
  • Once combined, add the creamer 1 at a time scrapping down as needed.
  • Adjust as needed with more creamer/sugar to achieve the desired texture.


If you don’t have coffee creamer you can use regualr milk or water. I prefer the creamer to standard milk because I don’t like the idea of milk sitting at room tempurature. I like to make my frosting a bit ahead of time. 
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