The Cupcake Pastry Swirl & Buttercream Frosting recipes

For the Cupcake Pastry Swirl or the Cupcake Rose

Use  the Wilton 1M decorator tip

Butter cream Frosting

1 pound powdered sugar

1 stick butter, room temperature

2-3 T. milk

1 tsp. vanilla

12" piping bag

In a large bowl using your stand mixer or hand mixer, beat all ingredients together until smooth and spreadable. Do not make it too soft or frosting will not hold its shape when you  pipe it  onto your cupcakes.

Tips:

1. Always make extra butter cream, at least 3 batches. Why? With using the 1M tip, more frosting  is required and extra frosting freezes beautifully, saving you time with the next batch of cupcakes.
2. If you are still a bit intimidated, try practicing your pastry swirls on waxed paper first, the frosting can be easily scraped back into the bowl and reused. Print Recipe

                                                                     Print Recipe

 Happy Cupcaking!

Pat's Pink Apron