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Tie-Dye Buttercream
Friday, February 23, 2018  ∷  Recipes
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Cupcakes with Tie-Dye Buttercream IcingSee how easy! Tie-dye buttercream!

Tie-dye buttercream is a fun way to dress up birthday cupcakes for kids and adults.

If you’ve ever wanted to try multicolored buttercream but thought it would be difficult, don't worry, it’s really quite easy. Just follow the simple steps below. And have fun!

Tie-Dye Buttercream

You’ll need three 18” piping bags, one 2D piping tip with coupler, food coloring of your choice, and wax paper. See my earlier post Sources for Special Pans and Tools in the Equipment & Ingredients category for shopping suggestions.

Click the small photos below to see larger versions.

Vanilla Buttercream Recipe
Makes enough for 2 dozen standard cupcakes

1 cup unsalted organic butter, softened
1 Tbsp organic vanilla extract
6-8 Tbsp milk
8 cups confectioner's sugar

With an electric mixer beat butter at medium speed until light and fluffy (about 4-5 minutes).

Add vanilla, 6 Tbsp milk, and the confectioners sugar and, starting at low speed, mix till combined. Increase speed to medium and beat until light and fluffy.

If mixture seems too stiff, add additional milk 1 Tbsp at a time and mix in well.

Buttercream tinted in two colorsDivide buttercream in equal portions into separate bowls and tint to your preference.

Fill two piping bags (without tips) with tinted buttercream.

Pipe a narrow-to-wide line of each color, touchingBeginning with one color, pipe a line of icing on wax paper, starting small and gradually getting thicker to resemble the shape of a piping bag.

Using an equal portion of buttercream, repeat with the other color alongside and touching the first.

Lines of buttercream rolled in wax paperKeeping everything on the counter, roll the waxed paper around the buttercream lines to form a cone shape. Cut off excess wax paper on the small end approximately one-half inch from the buttercream.

Insert a 2D tip in a clean piping bag.

Still keeping the paper cone on your flat surface, slide it into the new bag all the way to the tip.

To make a rosette:
Hold the filled bag with the 2D tip pointed directly down and two-thirds of the way toward the outer edge of a cupcake. Squeeze icing onto the cupcake in one continuous complete circle. Finish by squeezing out a small star in center. See photo at top.

 

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