swirl icing tutorial

By mrboyton

Ingredients

• You’ll need icing, disposable decorating bags (one for each color and then one more to fit them all into), and a large decorating tip (like this, this, or this) and a large coupler.
• After you’ve filled your bags, flatten them out and stack them on top of each other…
• and then trim 1/2 inch or so off the tip of each bag and slip them into the bag fitted with the decorating tip.

Preparation

Step 1

Firmly squeeze the bag until you’re getting equal parts of each icing from the tip. I will say that it’s a little trickier if you’re using two different types of icing (like I am here) than if you use different colors of the same icing (like Sara did). If you do use two different types of icing, try to make sure they’re roughly the same consistency before icing your cupcakes, even if it means popping a softer icing into the freezer for a few minutes.

To ice your cupcakes, hold the tip close to the top of the cupcake. Using firm, steady pressure, squeeze the icing bag, starting in the center of the cupcake and moving around the edges of the cupcake and then one more swirl on top, moving back towards the center.