How to pipe buttercream icing like a pro: every cake decorating hack you need

Decorating your cakes, muffins and cupcakes is so easy when you learn how to pipe buttercream icing. Watch our step-by-step video to get started, plus learn 5 easy piping techniques.

Basic buttercream icing recipe

INGREDIENTS

• 125g butter
• 1 1/2 cups icing sugar mixture
• 1 tablespoon milk

METHOD

Using an electric mixer, beat butter in a bowl until pale and fluffy (about 5 minutes). Gradually add icing sugar mixture and milk, beating constantly until combined. If tinting icing with food colouring, gradually add colouring at the end of mixing until desired colour is achieved.

How to pipe buttercream icing

Step 1

Drop a few drops of food coloring into the buttercream icing, stir with a spoon until mixed through evenly.

Step 2

Insert a nozzle into the end of a piping bag.

Step 3

Roll down the top of the plastic bag until approximately half way.

Step 4

Add the buttercream icing with a spoon into the piping bag, and push into the nozzle area.

Step 5

Snip off the end of the piping bag with scissors. Twist the bag where the mixture is filled to – this creates pressure and an area you can grip.

How to make different shapes with piping

To make star-shaped icing: Use a fluted or star shape nozzle.
Pipe out a small portion of icing onto the baked surface in one motion.

To make small swirls: Use a fluted or star nozzle.
Pipe the icing in a circular motion gradually moving upwards.

To make a large swirl: Use a round or fluted nozzle.
Pipe the icing over the surface of the cake as desired.

To make teardrops: Use a round nozzle.
Pipe small portions onto the baked surface in one motion.

How to make two-tone icing

Place the tinted icing mixture onto one side of the piping bag, and plain icing to the other side. Prepare the piping bag as normal, and apply the icing in the desired design.

How to make chocolate buttercream

• 200g butter, chopped
• 200g dark chocolate, chopped

Place butter and chocolate in a glass or ceramic bowl over a saucepan of simmering water. Stir until smooth. Cool to room temperature. Beat mixture with a wooden spoon until thick and spreadable.

Top buttercream icing tips

• If time permits, wrap cooked, cooled cakes in plastic wrap and freeze for 1 hour before icing. This helps set the cake so crumbs won’t get caught in the icing and the icing won’t melt.
• If making buttercream ahead, you can store at room temperature for up to one day.
• Piping bags are available in a variety of sizes. When piping thin lines, you can also use a snap-lock bag with the corner cut off or a piece of baking paper folded into a cone shape and stapled (don’t use a nozzle).

Can you freeze a cake with icing?

Many cakes with icing freeze well. In fact, the icing provides a barrier to stop the cake drying out. To freeze an iced cake, place in the freezer for 1-2 hours or until the icing is hard. Remove from the freezer and cover the cake with 2 layers of plastic wrap. Return to the freezer and freeze for up to 3 months.

Best buttercream icing recipes:

• Buttercream icing
• Chocolate cupcakes with oreo buttercream
• Choc-fondant cupcakes with roasted strawberry buttercream

See also:

• Icing recipes
• 19 quick and easy cakes anyone can bake
• The most enticing icings

Originally published as How to pipe buttercream icing like a pro: every cake decorating hack you need