I’ve recently delved into the world of piping flowers however I have just been using my go to American buttercream recipe - with some success and some failure. Is there a certain type of recipe that may be more conducive to piping? Any tips would be helpful! I’m very eager to learn more. Thanks in advance!

There is no 'certain type' - just the right consistency is needed.  Here is an excellent recipe you can try:  https://www.cakecentral.com/forum