Wilton Large Drop Flower Piping Tip #2D

Product Information

Itching to exercise your cake decoration skills but don't want the hassles of finding a good recipe, purchasing and weighing all the different ingredients, and sourcing for all the tools required? Welcome to How to Decorate Cupcakes 101. Or maybe you’re just looking to brush up on your skills. Either way, you’ll need 3 things when it comes to decorating the perfect cupcake: In each kit you'll find all the ingredients required to make the cake from scratch, in the amounts required so there's no mess or weighing involved. Next up is the Wilton 1M open star piping tip, linked in the rosette tutorial earlier. It’s a popular choice due to its “ice cream swirl” effect. The 1M creates straighter edges, compared to the Wilton 2D which creates softer ruffles. It works well with most frosting recipes, as well as stiffer cream cheese frosting. I also love this look with a classic Swiss Meringue Buttercream.

Storing: Always refer to the storage instructions for the individual cupcakes and frosting, but most frosted cupcakes are fine to store airtight at room temperature for a day or two. After that, or if you live somewhere particularly warm, I recommend keeping them in the fridge and serving at room temperature.The best frosting for decorating cupcakes is a stable buttercream that holds its shape when piped. For this tutorial, I use my favorite vanilla frosting recipe, which I’ve also included in the printable recipe card below the post. It’s colored using Americolor “Teal” gel color (see also, how to color buttercream). Piping Bags–I use a large 1 8″ disposable pastry bag. You don’t need to keep refilling the bag with frosting as you go, and larger bags are also sturdier.

Piping tips are nothing if not paired with a piping bag. Depending on your project, there are a few options to choose from when it comes to finding the right decorating bag.

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.