Piping 101: Piping Buttercream Like A Pro

While it is absolutely possible to frost cakes and cupcakes with just a spatula, you’ll soon realize that mastering piping with a pastry bag and piping tip is essential in order to take your bakes to the next level. The good news is, once you figure out the basics, piping is actually super easy!

 

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Piping 101

 

These tips and techniques that we’re about to discuss are going to be (mostly) framed in terms of piping buttercream, but the skills apply to any piping, like macarons, meringues, cookies, and more. You’ll find that mastering piping will help your baking in other areas too.

In this post we’re going to review how to prepare piping bags, fill the bag with buttercream, hold the bag comfortably, and how to pipe buttercream like a pro. If there’s any aspect of piping that you’re still confused about, leave a comment and I’ll help you out. Okay, let’s dive in!

 

 

Fitting a Piping Bag with a Piping Tip

 

When you’re adding a piping tip to a bag, you’ll want about the top third of the tip to protrude from the bag. I do this by adding the tip to the bag before I’ve made any cuts. I’ll decide where I’d like the bag to hit on the tip, then score a mark with my scissors. After removing the tip, I can snip the bag and slide the tip into place.

This same technique applies if you are using a coupler. A coupler will allow you to change piping tips without emptying your piping bag and creating a big mess. I like to score/ trim my bag right around where the twists on the coupler are. This will allow the piping tip to be changed and you can screw the attachment on with ease.

 

Filling a Piping Bag

 

The easiest way, in my opinion, to fill a piping bag is with the help of a tall cup. Place the bag in the cup and fold the top over the edge. This will hold the piping bag open for you to plop in the buttercream. I usually tap the cup a few times to help remove air bubbles before lifting the bag out. If you’re filling the bag with something liquidy, I use small clips to twist and seal the bag right above the piping tip.

Do NOT overfill your piping bag, especially if you are a beginner. It should be no more than ⅔ full, but half full is better. This will give you the most control as you pipe. When I pipe a soft buttercream onto cupcakes, I don’t need a ton of control so I can get away with filling my bag more than I should. But if I’m piping flowers, I need to be able to control my movements and pressure, so I’ll add a lot less.

 

 

Holding the Piping Bag

 

After lifting the bag out of the cup, give the top a twist and push the buttercream down towards the tip. This will help secure the bag. You’re going to place the twisted end of the bag into the space between your thumb and pointer finger. Use your thumb to pinch it together and maintain a secure grip (does not need to be a death grip though).

If you have a long enough tail on your piping bag, wrap it around your pointer finger and leave the remaining bag pointing straight up. This will make it even more secure, easier to hold, and you won’t have any buttercream leakage. The bulk of the buttercream/ piping bag should be resting in the palm of your hand.

 

Related Reading: Introduction to Buttercream

 

Piping Buttercream Like a Pro

 

The secret to piping buttercream like a pro is pressure. You’ll be squeezing from the top of the bag. Your thumb and pointer finger will pinch to keep the bag sealed while the rest of your hand squeezes the bag to pipe the buttercream. Start with easy pressure and increase as needed.

Move your hand steadily as you pipe. Your speed will also affect how your piping looks, so play around with that. Too slow and your buttercream will look a bit jerky, too fast and you won’t have much coverage. Practice piping on a plate if you’re a beginner. You can scrape the buttercream back into a bowl and reuse it when you’re done!

 

I have shaky hands, so keeping the bag steady can be tricky for me. Use your other hand to gently guide the piping tip. That second hand can prevent it from squiggling all over the place. Making sure your bag isn’t overfilled is also essential.

 

Watch and Learn

 

The basics of buttercream piping can be a bit tricky to explain with words alone. Watch this video tutorial so you can see the steps I’ve just described to you. Piping is very visual.

The great thing about piping, and decorating in general, is that you will find a technique that works for you if you practice. Your piping style does NOT need to be mine exactly, but if you’re new to all this, it’s at least a place to start. Take what I’ve shown you and make it work for you!

 

 

My All Time Favorite Piping Tools

 

• 12 inch piping bags
• 16 inch piping bags
• Tipless piping bags with clips
• Ateco 888 piping tip
• Wilton 1M piping tip
• 1A round piping tip

 

FAQs

 

Should I chill my buttercream before using it?

You don’t necessarily have to, though I usually do. It’s important for the frosting to be on the cool side of room temperature. If it’s too cold, cover and chill for 15 minutes. Keep in mind, anytime you’ve let the buttercream sit for a while, you’ll need to beat with a spatula or on a low speed with a mixer to get the right consistency again. Soft buttercream can be tricky to pipe (especially for those of us with hot hands), but trying to pipe super cold buttercream will lead to bag explosions.

 

 

How do I pipe a basic swirl on a cupcake?

For just a basic swirl, start in the center, holding your bag a little above the cupcake. Squeeze and allow the buttercream to build up slightly, then pipe making an e shape. Right as you come around to the beginning side of the cupcake, release your pressure and pull away as you continue the movement. Ta da!

 

 

How do I stop buttercream from oozing out the back of the bag?

If you have a good grip on the bag and pinch it closed as you squeeze, you shouldn’t have a problem. But if you have trouble gripping the bag (I have inflamed tendons in my wrist, so I get it), or you’re still figuring it out, use bag clips or a hair tie to keep the bag closed. I use the clips that come with these piping bags. However, I only use those bags for drizzling a glaze or ganache, not piping buttercream because they’re a bit flimsier than my usual ones.

 

Related Reading: FREE Buttercream Course for Beginners

 

Happy Piping!

 

Take some time to practice your piping skills and you’ll soon find that you can pipe buttercream like a pro. Take what you’ve learned and practice piping onto cupcakes and cakes. The more you practice, the easier it becomes and you’ll eventually develop your own personal style.