Piping Tips 101 + Video
Learn how to use piping tips with this easy-to-understand guide and decorating tutorial. I break down all the complicated information so you can learn how to decorate cakes and cupcakes like a professional. These 5 simple piping tips are inexpensive and easy to use!
Learn How to Use Piping Tips
Here’s a quick and very honest backstory. I’ve never felt super talented at cake and cupcake decorating because it’s extremely intimidating. Do you feel the same way? Bored with my usual swirl and knife-swiped frosting looks, I began playing around with different piping tips. As I started using new tips, my confidence shot up. And, as it turns out, I was pleasantly surprised with how EASY it was/is to create beautifully decorated confections.
6 months ago, I would have laughed if someone asked me to create a plate of cupcakes like this:
But I just threw myself into it and had a lot of fun in the process. And so can you!
5 Basic & Beautiful Piping Tips
Piping tips might seem intimidating, so let’s break it down in this simple piping tips 101 course. It takes a little practice, some visual guidance, and a really dependable frosting recipe like my sturdy creamy vanilla buttercream to get started. I gravitate towards the following 5 piping tips. Each creates a completely different look, so that’s why it’s a great collection if you’re just starting out. And these babies won’t break the bank– they’re each pretty inexpensive.
One note: I like to create TWO looks with the wilton 1M. That’s the tip I use and recommend for two-toned frosting roses, but it’s also the tip I use to create soft-serve looking swirls. Just like you see on my margarita cupcakes. 🙂
Watch as I use each piping tip so you know how to do it:
Not so hard, right? Some are a simple swirl and others are starting in the center and gently pulling straight up. Let’s look at a photo of each finished look. These are organized in the order that they appear in the video above.
1. Wilton 1M – Rose
Wilton 1M is a classic piping tip and the easy buttercream rose is a staple decoration. Start in the center and 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. They’re gorgeous and it’s a lot of fun to play around with different colors. And to prove Wilton 1M’s versatility even more, you can use it to make hydrangea cupcakes too!
Similar piping tips: Ateco 849 and Wilton 2D can produce the same look. In fact, any piping tip labeled “star tip” can produce a buttercream rose. Some tips are wider, some tips are more narrow.
2. Wilton 1M – Tall Swirl
Wilton 1M can also produce a decoration that resembles soft serve ice cream. Start in the center and move slowly around, building a tall swirl on top of itself. Ateco 849 piping tip (also listed below) is a little wider, but produces a similar look. You can see that I piped chocolate buttercream on these yellow cupcakes using the Ateco 849.
3. Wilton 8B
Wilton 8B is one of my all-time favorites. It’s very easy to use, but creates a beautiful decoration. You can see I used it on these white chocolate strawberry cupcakes and these chai latte cupcakes. Start in the center and swirl upward.
4. Ateco 849
Ateco 849 is a wide piping tip. You can make a rose, a soft-serve swirl, or a super easy ruffled look as shown in the next picture. You can see the ruffled look on my funfetti cupcakes and pistachio cupcakes, too! Just press the tip in the center and lift up while pushing frosting out.
5. Wilton 12
Wilton 12 is a small round tip. Since it doesn’t have any detailed edges, I love using this tip for silky creamy frostings such as salted caramel frosting and cream cheese frosting. You can see an example of it on my lemon cupcakes with blackberry cream cheese frosting. Just press the tip in the center and lift up while pushing frosting out.
6. Ateco 808
Ateco 808 is also a round tip, but it’s much larger. Its decoration looks like a big fluffy cloud! Start in the center and swirl upward.
Other Tool Required
If you’re piping frosting, you also need piping bags. Here are my preferences:
- 16 Inch Disposable Piping Bags (I also like this 100 pack, too)
- 16 Inch Reusable Piping Bags 2 Pack – it’s helpful to have 2!
Pick up reusable or disposable, whichever you prefer. The reusable piping bags are very easy to clean. Whichever you use, I recommend the 16 inch size. It’s a great size whether you’re adding a lot of piped decoration or even just a little.
How to Fill Piping Bags
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 a piping tip, then place it in a large cup, folding the top of the piping bag around the rim of the cup. Watch me do this in my Two-Toned Frosting Rose video.
Now go pipe some frosting LIKE A BOSS! (Ateco 849 used below!) ♥ ♥
Favorite Vanilla Buttercream
Prep Time: 5 minutes- Cook Time: 0 minutes
- Total Time: 5 minutes
Yield: 2.5 cups
Category: Frosting
Method: No Bake
Cuisine: American
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PinDescription
This is my favorite vanilla buttercream. It’s the perfect vanilla frosting that’s simple, creamy and smooth and tastes unbelievable on vanilla cupcakes!
Ingredients
- 1 cup (230g) unsalted butter, softened to room temperature
- 4 – 5 cups (480-600g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream
- 2 teaspoons pure vanilla extract
- salt, to taste
Instructions
- 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. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.)
- Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
Notes
- Quantity: This recipe is enough to frost 12-16 cupcakes or one 9×13 quarter sheet cake. Follow these ratios for a 2 layer cake and these ratios for a 3 layer cake.
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