Frosting math keeps tripping me up, check your batch sizes before a big order

I had a 24-cupcake order last Saturday and nearly ran out of buttercream halfway through piping. I always thought one batch of my go-to recipe covered two dozen, but that's only true with a simple swirl, not the tall rosettes the customer asked for. Turns out the recipe makes about 3 cups, and those fancy tips eat through way more than you'd think. I ended up scrambling to whip a second batch while the first ones sat in the fridge, totally threw off my timeline. Has anyone else had a frosting yield surprise on a specific piping style, or do you have a rule for how much you prep per dozen?

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