See 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!
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.
Fill two piping bags (without tips) with tinted buttercream.
Using an equal portion of buttercream, repeat with the other color alongside and touching the first.
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.