Best Baker Tip #13 ~ Swirled Icing Technique

I’m not sure who to credit for this fabulous technique but I LOVE IT!

I know you will too!

Check out the video below to see how to make perfect multi color icing swirls every time!

In the video I highlight my Peanut Butter Fudge Swirl Brownie Cupcakes as well as my New Vanilla Cupcake Recipe with Rainbow Icing!

I am using the recipes for:

Peanut Butter Buttercream

Fudge Icing

American Buttercream

with Gel paste Food Colors

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19 Comments

  1. Love this technique. Had seen before but yours with the rainbow colors just made me smile and think of all the things I could frost like that!! Mahalo!!!

  2. I watched you do this on your Video with the rainbow colors. I loved your way the best. I’ve seen how they would put in each color into the bag on lots of cake shows. But, when I seen you do it this way. It really does bring out the color much better. So from then on I did it your way. & it is not as messy.
    You are so smart, & talented. That’s why I keep watching you.
    I have learned a lot from watch you all these yrs.
    Love you to pieces. Keep up the good work lady.
    God Bless you

  3. Great tip Gretchen! Even without the swirled colors this seems like an excellent way to extend the life of a pastry bag. Keep up the great work, you are soooo inspirational!

  4. I have been a professional decorator and cannot believe I did not try or think of this technique! So simple and so efficient, Thank you so much!

  5. Hi Gretchen,

    I am a retired chef/baker. Recently, I was asked to make a wedding cake for my niece, who lives in India but the reception is in Singapore. I am going there to make the cake (5 tiers). I was searching for a good SBC and came across your recipe. Tried it two times and it was so good. I was concern about the difference in altitude, as well as the climate in Singapore. Fortunately, the reception area is air-conditioned. After reading the reviews and respond, I now know that this recipe will be great for the climate in Singapore. It has been a while since I made huge wedding cakes, and making in for the first time in a another country is rather daunting. Thank you so much for all your great videos and responds to the reviews. You are an amazing baker!
    I have one question: The reception starts at 7 PM. What time should I place the cake on the cake table? I want it to reach room temperature, and I know your SBC will be fine.
    Note: I tested the SBC without the powered sugar and since I did not have the right shortening, I used all butter. When using unsalted butter, I used a teaspoon of salt. Just ordered the shortening to take with me to Singapore.
    Best to you. Chef Guna 🙂

    1. Hi Great! I have left wedding cakes out for 5 hours at a reception with no trouble (air conditioned rooms of course)

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