Piping the perfect frosting swirl has never been easier!

Sweet Video on How to Pipe the Perfect Swirl! (My trick makes it perfect every time!)
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I have seen people do this type of swirl for a couple of years now, but could never get mine as uniform or perfect. It was frustrating, to say the least!

Once I found a way to make my swirls consistently uniform I knew I had to share it it with you.

Sorry, it’s so bright!!! I am a one-man show and only have myself to blame. 😉

Here is the recipe I use for a perfectly pipeable American Buttercream. If you want yours to be even smoother, make sure you use a heavy whipping cream and use 1-2 tablespoons MORE than you would normally use. (after you have tested of course)

Recipe from Whipped Vanilla Buttercream.

I use a large open round tip, like a 2A.

To make this cupcake simple place your buttercream in a pastry bag fitted with a large open round tip.

Starting in the center pipe out a dollop. You can do this technique one of two ways:

  1. Pipe continuously like I did in the video.
  2. Pipe around once and stop. Start again on the next level up so that you are building up your swirls.
Sweet Video on How to Pipe the Perfect Swirl! (My trick makes it perfect every time!)

Now that you know how to make the perfect swirl, can we please all agree to NEVER do it in chocolate???

The dreaded chocolate swirl.

I don’t think I have ever seen a chocolate swirl that looks appetizing. Is it just me?

The Perfect Yellow Cupcake with a delicious Whipped Chocolate Buttercream! iambaker.net
4 from 1 vote

Perfect Whipped Buttercream

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Piping the perfect frosting swirl has never been easier!


  • 1 cup (2 sticks / 227 g) butter, softened
  • 2 teaspoons vanilla extract
  • 1 teaspoons almond extract
  • 4 cups (500 g) confectioners' sugar, sifted*
  • 2 -4 tablespoons whole milk, or heavy whipping cream
  • 1 pinch kosher salt


  • Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy (about 3 minutes).
  • Add vanilla and almond extract.
  • With mixer on low, slowly add in confectioners’ sugar , milk, and salt; frequently scrape sides and bottom of bowl.
  • Once incorporated, whip frosting for at least 3 minutes on medium-high to high. (My mixer went for 7 minutes.)
  • If frosting is too thick to spread, gradually beat in additional milk.
  • Store in refrigerator up to 2 weeks. Rewhip before using.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Thanks so much for sharing how to make this icing. Now I know you said never to do it in chocolate, but…I’m wanting to make my daughter those poo emoji cupcakes for her 30th B-Day and I need a good chocolate recipe that pipes like this and tastes yummy. We live on a cattle farm and as you can tell from my email address we joke around a lot 💩 😁Would you happen to have a recipe for that? If so I’d really appreciate you sharing it with me so I can make her cupcakes taste spectacular! Thanks in advance for your consideration and help.
    Sincerely, Julie

  2. I do make them with chocolate and just add the little candy eyes on the side and sometimes add other features to make “emoji” cupcakes. they are a big hit.

  3. Hello
    Enjoying all your icing recipes and tips and with your trial and error is exactly how I work. I am relearning all my techniques since I have been raising my children and a military wife. I took cake decorating in early 90’s at a college in Cali. Loved it and was good at it. Am relearning all techniques ,recipes and designs. Do you have a direct webpage or Facebook page so I dont have to go through pinterest. Some of the links will not load. Thank you for your talent and humor!! Hope to hear from you soon.thanks for your time ♡ cindy Umberger

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