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How to Ice a Cupcake: Buttercream Swirls

No cupcake is complete without a beautifully swirled buttercream topping, sitting as the crowning glory on top of your delicious baked creations. Just follow the simple icing steps below from Squires Kitchen to make sure your cupcakes look as irresistible as they taste!

You'll Need:

  • Classic Cupcake Recipe
  • Buttercream
  • Large Disposable Piping Bag
  • Star Savoy Piping Nozzle
  • Paste Food Colour(s) of your choice

METHOD: Icing Beautiful Buttercream Swirls

  1. Add a little paste food colour of your choice to the buttercream, making sure that the colour is evenly mixed through.
  2. Snip off the tip of a large disposable piping bag and drop in the star nozzle. Make sure the nozzle fits snugly and isn't going to pop out once pressure is applied to the bag.
  3. Cup your hand around the nozzle-end of the bag, and then fold the edges down over your palm and fingers to create a cuff.
  4. Pick up a small amount of coloured buttercream using a palette knife or a spatula, and transfer it to the piping bag, scraping it against the edge of the cuff to remove as much as possible. Continue until you have transferred all the icing.
  5. When the bag is full, unfold the sides and twist up the top, pushing the icing down towards the nozzle. Apply light pressure to the end of the bag to pipe a small amount of icing back into the bowl, removing any trapped air.
  6. Starting from the centre, pipe a swirl of buttercream out towards the edge of the cupcake. Continue to pipe a smaller swirl on top of the first layer of buttercream and lift off the bag to create a peak.
How To