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.
- 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.
- 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
Pat's Pink Apron