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Hello and welcome to Cupcake Addiction's Buttercream Frosting Swirl Tutorial.
In this tutorial, I'm showing you how to do the ice cream sundae style of buttercream
swirl, nice and high. While we're showing you the swirl, I thought it will be a good
opportunity to add a few other decorations to make this lovely strawberry sundae.
So let's get started. Tools and equipment that I will be using today:
I have a Loyal Standard Piping bag. You can use any piping bag, disposable piping bags.
My favorite are the Loyal number 3-40. I just like the size of them. I'm combining that
with a Loyal number 13 open star nozzle for piping tube.
Now, I've pre-filled one of those with some of our pink buttercream frosting. If you do
have any troubles getting your buttercream frosting consistency just right, we have a
tutorial on the perfectly pipeable buttercream frosting. But you will see, it's really a
good consistency, quite thick, able to hold its own shape. Now I've to choose a little
bit of just generic pink food coloring for that one but you can make that any color you
like. For decorations, I also have some hundreds
and thousands. We're going to sprinkle on top. I have some glazed cherries. If you're
not a fan of cherries, you can also use Jaffas or Malteasers, generally Jaffas, something
red does look quite good. And I have some of these wafer straws. If you can't find wafer
straws --they're a bit seasonal, they tend to come out at Christmas -- you can use just
wafer biscuits, the triangle wafers are often quite nice looking. But really, it's up to
you, whatever you would team together with a sundae.
As I mentioned I got my Loyal piping bag pre-filled with that pink frosting. Now with the piping
bags, I always make sure that my frosting is right at the end before I start doing any
piping. So you just squeeze it down so it's just coming out the end to save you getting
any air explosions as you make that swirl. To hold that bag, I'm going to give it a twist.
You see that I'm holding it here with my thumb and forefinger and I'm going to apply pressure
with my other hand. To do the swirl, a couple of things to remember
with your swirl: you want to apply a consistent pressure to the bag as you're holding it.
And if you want a high swirl, you really need to be... as you swirl, lifting the bag up,
not pushing it back down into the icing. So sounds like a few things to remember but we're
going to be swirling and lifting until we get the desired height.
Let's start. I'm going to start in the middle, just making sure that touches nicely to the
cupcake. Then as you can see, I'm going to swirl around. You can see that I'm not pushing
it into the icing. I'm going to lift it a little bit more for that next swirl and lift
it just a little bit more. Taper off with that perfect high finish.
Alright, I'm doing another one. See that again. So we start in the center and just kick out
to the side. Swirl, and as we swirl, we lift. Taper out to that lovely point again. There's
two. One more time. We're going to start in the
middle. Swirl. Lift. And then just pull it off.
Now with those ones, while the icing are still quite wet, you want to hurriedly add on your
hundreds and thousands. So just a pinch of those, they can be a bit messy. I like to
do it over the bowl so that we can avoid them going everywhere. Just grab a few in your
finger and sprinkle them on. Do be careful, you can see that my swirl is sort of, is moving
a little bit. So do be careful that you don't drop it off the side of the cupcake by, I
suppose, moving it too quickly. The third one here, we're tilting it too much. Alright,
so there's our three, covered in hundreds and thousands.
We're going to take a glazed cherry and just pop that on top. If you're not happy with
the swirl at all, if it seems a little bit uneven, a little bit lopsided, the glazed
cherry placing is a good time just to move that top icing around a little bit just to
make it exactly how you'd like it to look to make it look perfect.
Then, we're going to take out wafer sticks. I normally get about 4 out of one of this.
But I'm just going to snap it off and slide it into the side of the frosting there. Now
don't slide it all the way into the cupcake. You just want to slide it into the frosting.
If you do slide it into the cupcake, what it does is it actually feeds air down this
tube into your moist cupcake base and dries it out.
So there we have our lovely little plate of strawberry swirl sundae cupcakes.
I think they look great. They look absolutely beautiful.