Show your love by embellishing your treat, big or small, with sweet icing hearts. An easy technique for beginning decorators, these hearts can be used on the tops or sides of your treats, and can be piped in a variety of sizes and designs by using various round or star tips.
Prepare icing to medium consistency following recipe instructions.
Prepare decorating bag with tip 12 and prepared icing.
Hold bag at 45-degree angle, with the back of the bag facing slightly to the right and the tip slightly above the surface. Pipe a bead, squeezing hard as you lift the tip slightly so that the icing fans out. Gradually decrease the pressure as you pull the bag towards you to come to a point.
With the back of the bag facing slightly to the left, pipe a second bead next to the first one, gradually decreasing pressure and blending into the tail of the first bead to form a “V” shape.
When you notice it starting to get warm, put it in the fridge to get back to the cool temp you want. While that one is cooling, you can use your second piping bag to continue your cake decorating. Cold buttercream is much better to work with because when it gets too warm it's too runny and makes the design look sloppy.
Start with top of the cake, spreading the frosting all the way to the edge of the layer. Then, frost the sides. If the cake is on a turntable, spin it around as you frost for an even coating. When you're done, remove the parchment paper strips and admire your nice, clean plate.
Store-bought frosting can be too thin for piping frosting onto your cake. You'll need to thicken the consistency. Empty a can of frosting into a bowl and mix in 1 tablespoon of confectioner's sugar with a mixer, adding more sugar 1 tablespoon at a time until you reach the desired consistency.
IMB is the most stable of the three types of buttercreams and feels luxurious to eat. It has the lightest texture and doesn't develop a crust. It's perfect if you're creating cakes that will be kept in higher temperatures and pipes like a dream to create intricate designs.
I found American buttercream to work the best. Not only is it a breeze to make, it pipes with ease and sets beautifully. It's sturdy, giving you control over your shapes. It's also forgiving.
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