Buttercream piping

Good piping starts with buttercream of the right consistency. It should be smooth, soft enough to push through the tip easily and firm enough to keep sharp ridges. Stiffer buttercream suits flowers and borders, while slightly softer buttercream is best for writing and smooth swirls.

Open star tips make rosettes, shells and stars, and round tips make dots, beads and lines. Holding the bag at a steady angle and keeping even pressure are the keys to uniform decorations. Warm hands soften buttercream, so it helps to refill the bag often with small amounts.