You Love Baking & Decorating ?
Then these Flower-Shaped Piping Nozzles contains everything you need to start decorating your cakes, muffins, cupcakes, and cookies with those perfect, professional touches that make every dessert special! It's perfectly designed for the veteran baker or the baking beginner.
About our flowers piping nozzles
- It's a set of 14pcs (12pcs + coupler+slicon bag)
- It's made from 100% stainless steel, it lasts forever!
- It's easy to use, and even easier to clean.
- It's Eco-Friendly & is a perfect gift for your baking lover friend!
- We ship Worldwide for FREE & it is 100% Money-Back Guarantee
✅ MAKE BEAUTIFUL PASTRIES
Made using only the highest quality materials, this Flower-Shaped Piping Nozzles Set includes all of the most popular designs on the market for Flower piping tips.
✅ SAFE FOR FOOD
Our piping tips are made exclusively of food-grade, stainless steel. They're durable, corrosion-resistant, dishwasher friendly and ideal for all of your food preparation needs.
✅ EASY TO USE
No professional training required! Simply pour your own frosting into the piping bag, choose the nozzle you want, squeeze and decorate!
... And Here's How It Works
The Perfect Filling
Swiss Meringue Buttercream is the way to make the flowers beautiful and delicious! It can be made very easily and quickly from own ingredients and should be as firm as possible(not too thick) to give the flowers the necessary hold.
Note: Boiling water is suitable to clean and sterilize the nozzles. You can also use some vinegar.
- Prep Time: 12 minutes
- Servings 18 cupcakes
- 4 egg whites at room temperature
- 2 cups unsalted butter 452g at room temperature
- 1 ½ cups granulated sugar 300g
- 1 pinch kosher salt
- 2 tsp vanilla extract
How to proceed...
Add egg whites, sugar and salt in a bowl.
Give the mixture a brief whisk.
Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers.
Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Once all the butter is incorporated, go ahead and add the vanilla extract. You can transfer it to a piping bag or to a ziplock bag to store in the freezer.