How to Use Frosting Piping Tips

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.

You can control the consistency at this point—add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).

Select your desired piping tip from the list above, and have your cake, cupcakes, or other confections cooled and ready. Here are all of my cake recipes and cupcake recipes.

It can be pretty difficult to fill a piping bag with creamy frosting without making a mess. My trick is to use a big cup. Fit the piping bag with your desired piping tip, then place it in a large cup, folding the top of the piping bag around the rim of the cup.

Wilton 1M is a classic piping tip and the buttercream rose is a staple decoration. Start in the center and, using medium pressure, pipe a flat swirl. You can see this lovely rose decoration on this 6 inch birthday cake. You can also create two-toned frosting roses. You can also produce a decoration that resembles soft serve ice cream. Start in the center and, using medium pressure, move the tip slowly around, building a tall swirl on top of itself.

Wilton 8B is very easy to use, but creates a beautiful decoration. Start in the center and, using medium pressure, swirl upward. You can see I used it on these white chocolate strawberry cupcakes and these chai latte cupcakes.

Ateco 849 is a wide piping tip. You can make a rose or a soft-serve swirl, just like the Wilton 1M above. (Since this tip is wider, the rose and swirl would be wider/larger. You can see a wider tall swirl using Ateco 849 on these confetti cupcakes and these peanut butter cupcakes.) Or you can create a super easy ruffled look as shown on these pistachio cupcakes. Just press the tip in the center and, using medium pressure, lift up while pushing frosting out.

Wilton 12 is a small round tip. Since it doesn’t have any detailed edges, I love using this tip for silky/thin/creamy frostings such as salted caramel frosting and cream cheese frosting. You can see an example of it on these Easter cupcakes and these lemon cupcakes with blackberry cream cheese frosting. Just press the tip in the center and, using medium pressure, lift up while pushing frosting out.

Ateco 808 is also a round tip, but it’s much larger than Wilton 12. Its decoration looks like a big fluffy cloud! You can see an example of it on these carrot cake cupcakes and these cookie dough cupcakes. Start in the center and, using medium pressure, swirl upward.