Learn how to use piping tips with this easy-to-understand Piping Tips 101 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 are my 5 go-to EASY piping tips.
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.
A couple years 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!
Piping Tips 101 Video Tutorial
5 Basic & Beautiful Piping Tips
Piping tips might seem intimidating, so let’s break everything 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, or this not so sweet whipped frosting. I gravitate towards the following 5 piping tips. Each create a completely different look, so that’s why it’s a wonderful starter collection. (And these tips won’t break the bank—they’re each pretty inexpensive.)
- Wilton 1M (large open star)
- Wilton 8B (another large open star)
- Ateco 849 (XL, wide closed star)
- Wilton 12 (small, narrow round)
- Ateco 808 (large, wide round)
One note: I 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 as shown in the video tutorial above.
1. Wilton 1M – Rose
Wilton 1M is a classic piping tip and the 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! It’s a piping tip I always recommend as a gift for a baker and we included it on my Gifts for Bakers page. 🙂
- 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 to create larger roses and some tips are more narrow to create smaller roses. Does that make sense?
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. I used Wilton 1M to pipe tall swirls on these chocolate cupcakes.
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 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 yellow cupcakes and these peanut butter cupcakes.) Or you can create a super easy ruffled look as shown in the next picture. You can see the ruffled look on my 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/thin/creamy frostings such as salted caramel frosting and cream cheese frosting. You can see an example of it on my Easter cupcakes and these 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 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 swirl upward.
Other Tools 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 Bag
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 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 roses video.
Now that you’re totally equipped with this piping tips 101 guide, go pipe some frosting LIKE A BOSS! (Ateco 849 used below!)
These piping tips work perfectly for other frostings like Swiss meringue buttercream, chocolate buttercream, not-so-sweet whipped frosting, and even my sturdy whipped cream recipe.
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How to Use Frosting Piping Tips
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2.5 cups
- Category: Frosting
- Method: Mixing
- Cuisine: American
Description
Discover how to use a few popular piping tips using this vanilla buttercream recipe. It’s creamy and smooth, and tastes unbelievable on vanilla cupcakes! You can pipe it on cakes, cupcakes, cookies, and other confections.
Ingredients
Vanilla Buttercream
- 1 cup (226g) unsalted butter, softened to room temperature
- 4 – 5 cups (480-600g) confectioners’ sugar (see note)
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- salt, to taste
Decorating Tools
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. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.
- Adjust if needed: 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.
- Fill your piping bag: 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: 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: 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: 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: 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: 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.
Notes
- Storage & Freezing: Use prepared frosting immediately or 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 on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand Mixer) | Piping Bag (Disposable or Reusable) | Wilton 1M (large open star) | Wilton 8B (another large open star) | Ateco 849 (XL, wide closed star) | Wilton 12 (small, narrow round) | Ateco 808 (large, wide round)
- Quantity: This recipe is enough to frost 12-16 cupcakes or a thin layer on a 9×13 inch quarter sheet cake. Follow the ratios written in this white cake for a two layer cake, or for a three layer cake use the ratios in this confetti cake.
- Confectioners’ Sugar: If your confectioners’ sugar is particularly lumpy, I recommend sifting it 1-2x before measuring and using.
- Heavy Cream: I love using heavy cream for the creamiest consistency. You can use half-and-half or whole milk instead if needed. The lower the fat, the less creamy your buttercream will be. Whichever you use, make sure it’s at room temperature. Otherwise your frosting could separate or appear grainy.
For the cake that has the piped two-tone roses in a little half moon shape with sprinkles, did you pipe the roses directly onto the cake, or did you pipe them on to a surface and then arrange them on the cake? Thank you!
Hi Nancy! We piped directly onto the cake for our 6 inch birthday cake.
Sally, I have been using your recipes for several years with amazing results. These cupcakes look delicious, but how much icing is too much?
That’s up to the baker!
My mixer didn’t come with a paddle attachment, it is older stand heavy mixer. My only other option I have is a hand held with a whisk attachment. Will this work? Thanks.
Hi Sally, you can use your hand mixer with the whisk beater attachment.
Thank you for the video and directions. I love this buttercream recipe and have used it to pipe many designs. I just bought the 8B.
Great recipe. Only one I use. Can you recommend a clear vanilla so it stays white if I’m not using food coloring. Thank you
Hi Christine, we’ve enjoyed using McCormick brand vanilla extract, and they do have a clear version. (Also, if you have issues with frosting being a bit off white, try adding a (very!) tiny drop of purple food coloring. It helps brighten/whiten it up!)
Hi, I’m looking after the catering side for my so and daughter in law’s baby shower. They want to have a large picnic in the park with friends and family. I need to make cup cakes iced in pink or blue as we are yet to know what bub will be. Is buttercream icing going to melt if it is relatively warm? I’ll have other cake varieties but really need this to look perfect. So worried that it will end up as a melted mess
Hi Christabel, buttercream should hold up well for a few hours outside. Just make sure it’s not in direct sunlight, and if you can bring them cold from the refrigerator, that will help too. Hope this helps!
What a fantastic post on piping tips! As someone who enjoys baking, I found this article to be really informative and helpful. I’ve always struggled with getting my frosting to look smooth and professional, but after reading your tips, I feel like I have a better understanding of how to use piping tips to achieve the results I want.
I especially appreciated your advice on how to hold the piping bag and how to apply pressure to create different shapes and designs. Your step-by-step instructions and pictures were really helpful in visualizing how to use the piping tips properly.
I also liked that you included information on different types of piping tips and their uses. This is something that I’ve always been curious about, and your explanations were clear and easy to understand.
Overall, this was a great resource for anyone who wants to improve their piping skills. Thank you for sharing your expertise!
jack
This is so helpful! Thanks! am dying to know where you got the adorable cupcake liners in the photos above!
Hi Fiona, thank you! They are from Michaels craft store.
I’m a cottage baker, so I do a lot of decorating, and this post is so helpful. I refer to it constantly! Question, though: I prefer to use a coupler in my piping bags to allow me to change tips (or colors) as I work. Most of my tips fit into a standard size coupler, but the large tips you demonstrated above are too big for them. I bought an Ateco 404 Large Coupler, but the big tips just fall through the opening. What size coupler do you use for the Wilton 1M, Ateco 852, etc? Thanks so much!
Hi Kathy, I do not use a coupler for piping tips that large. I honestly haven’t found a great one, that’s the only reason! I’m so glad you’ve found this tutorial and post helpful. So many great piping tips out there, to create beautifully unique designs.
Is this recipe good for writing on a cookie cake?
Ho Laura, yes, this frosting would work well for writing on a cookie cake with a smaller piping tip.
Sally, do you have any hacks for removing tips from the bags when finished? Would the hack work if you use a coupler or not? Thanks.
Hi Gary, If using a reusable piping bag, they will easily come out. For the plastic disposable bags, you can take a pair of kitchen scissors and cut the bag right beneath the tip (or coupler if using). This will make it very easy to remove the tip before disposing of the bag.
What is the best temp of the icing to decorate? It always seems too soft/warm when I do it
Hi Sally, for the Alteco 808, the instruction is to “Start in the center and swirl upward.” But how can you “swirl upward,” or swirl at all, starting from the middle? Do you start in the middle and bring it to the edge first?
Hi Ben, that’s correct. Start in the center and then bring it to the edge– having that center portion gives the swirl a stable foundation.
I tried to pipe but epic fail I think I filled the bag to much my frosting came out the top. Do you fill it halfway then fill more when needed??
Hi Holly, It sounds like your piping bag may simply be too full. Try adding a little less buttercream next time, or, we often like to tie off the top of our bag with a rubber band, clip, or twist tie to help keep the top sealed.
Which icing tips should I use for mini cupcakes? I’m very intimidated by cupcakes. But also I believe I can to this with your great tutorials. Please help me out :), I promised to bake mini cupcakes for baby shower…
Hi Sally,
Which milk product is going to produce the best texture for decorating? I wanted to use this icing for decorating a cake with poinsettias using a Wilton 352. Which one will create the best texture – heavy cream, half and half, or whole milk? Also, is this frosting close to an American buttercream? I was also going to paint on the cake and the tutorial I watched suggested a base (smooth) layer with a crusted icing. Just wondering if this icing will also be acceptable for a smooth layer to paint on as well as making flowers with. Maybe I could make two different batches with different milk products if that’s best? Do you have any suggestions? Thanks as always. Your site is the most trusted to me and I always come here for ideas and suggestions. I really appreciate your recipes and advise.
Hi Emery! We prefer to use heavy cream with buttercream when possible. This is an American buttercream recipe – using our vanilla buttercream. It is definitely suitable for making smooth surfaces as well – we use this buttercream recipe with cakes with smooth sides frequently. Hope this helps!
Hi Sally. Thanks for your wonderful recipes and helpful tips. I am planning on making your banana cupcakes with the chocolate and peanut butter frosting this weekend (for my birthday). I know you need to let cakes cool before frosting, but was wondering why your “total time” on these is over 3 hours. I just want to make sure I’m not missing something. Thanks
Hi Mike! The total time includes making the batter, baking, cooling, making the frosting, and frosting the cupcakes. Not all of that time is working time, though! Hope you love them.