I used Russian piping tips with Swiss meringue buttercream for the first time. I put a layer of buttercream on my cupcakes however they still didn’t stick to the cupcakes therefore not piping on properly. Is this because my buttercream is too stiff? And if so would adding less butter make it more soft and allow for the flowers to stick to the cupcake? 

Buump

well I haven’t used those but I have used drop flower tubes which I believe are similar — but it’s just a matter of holding the tube close to the cupcake icing and squeezing the piping bag hard enough so it adheres but still with the right strength/length squeeze so it finishes with the pretty flower — 

so i’d recommend that you practice the adhering part first then add on the pretty flower part —

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