Russian Ball Tips and Ruffle Tips Review

Russian Ball Tips & Ruffle Tips

Russian Ball Tips & Ruffle Tips

Here we are once again the Russian Decorating Tip craze is not stopping, it is only getting better!

I have tried my hand at the Russian Ball Tips & Ruffle Tips and I love them!

I made a quick video tutorial for you to share my experiences using these tips for the first time

Now let’s not forget the most important part to having success with your Russian Piping Tips.

BUTTERCREAM! You must be using a stiff consistency Buttercream Recipe which just happens to be my American Style Buttercream.

It is absolutely perfect for these tips and I know you will love the taste too!

I feel it is a cross between the Swiss Buttercream in silky smooth taste and a decorators icing in stability.

(Here is the video for the buttercream and the recipe is below)

In the video for the tips demonstration I used some vanilla cake cupcakes  and strawberry cupcakes too, just to show you how the piping techniques would look and you can pretty much use any cupcake recipe you like for your masterpieces!

The Raffaello Coconut Ruffle Cake is another project you can attempt with your new Ruffle Tips not to mention those cute little mini doll cuppies too!

Flowers and ruffles and mounds of buttercream is what we got going on here today at Gretchen’s Bakery so be sure to get your tips ordered and have some fun!

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5.0 from 1 reviews
Buttercream Recipe
 
Serves: 6 cups
Ingredients
  • Unsalted Butter 1½ Cups (3 sticks) (336g)
  • Hi Ratio Solid Vegetable Shortening 1½ Cups (336g)
  • Confectioners Sugar (Domino Brand 10X Sugar) 6 cups 720g)
  • Heavy Cream 6 Tablespoons (90ml)
  • Vanilla Extract 2 teaspoons
  • Butter Extract 1 teaspoon
  • Salt ¼ teaspoon
Instructions
  1. Combine the butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
  2. Whip on medium to high speed for about 3 minutes.
  3. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt. Mix well.
  4. Stop mixer and add the sifted confectioners sugar all at once.
  5. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
  6. Scrape the bowl again and then while mixing on low speed slowly drizzle in the heavy cream.
  7. Increase speed to high and whip for another 5 minutes
  8. Add the flavor extracts and then you are done!
  9. The icing will gain volume almost to the top of a 6qt Kitchen Aid bowl and get very white. (*If you are using a hand beater, the volume will not get as high since the hand beaters cannot incorporate air as efficiently as the Kitchen Aid or stand mixers)
 

 

 

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24 Comments

  1. Thank you so much for this!
    I bought a couple of the ball and ruffle tips and got frustrated with them.
    Now after watching this, I’m ready to give them a try again.
    I think the “up and down” motion you demonstrated is going to be a winner 🙂

    Thanks again for always sharing great ideas and useful information.

  2. Hi Gretchen, nice tutorial as always. Good work! I was just wondering if we can only use your American Style Buttercream to pipe with these tips… is it worth trying to use Swiss Merengue Buttercream for example? or have you tried it and do not recommend it at all??? Thanks!!! Regards from Spain. Victoria

  3. I tried the the Russian Ball tip w/c I got from amazon.com using your American Buttercream and to my disappointment it’s too soft and didn’t create the effect like in your photos, I followed your recipe, I even ordered Hi ratio shortening because I really wanted a good outcome.

  4. Hi is the offer unavailable. I get a message
    The promotional code you entered cannot be applied to your purchase.

    1. Hey there, the vendor offered this coupon only until July 31st Im sorry- but thank you I will have to update the post to reflect that

  5. Gretchen
    I hasve a question for Cookies ?

    I wanted to make NO FLOUR cookies with Almond & oATS MEAL & pALM SUGAR & I read it that I should bake at 150 for 25 – 30 min. So my question is CAN I BAKE COOKIES AT HIGHER TEM. ? CAN YOU SUGGEST HOW SHOULD I PROCEED FURTHER WITH 180 TEMP. & WHAT TIME ? OR ELSE TEMP. & TIME ?

    AARDEE

  6. Hi Gretchen,What consistency is this recipe? Because I would like to use this recipe for using Russian tips to make flowers.I don’t know if this is medium or stiff consistency .
    Thank you!!!

    1. this is a medium stiff consistency, however those with hand beaters find it to be soft since they cannot get the power action of a stand mixer

  7. Hi Ratio Solid Vegetable Shortening ingredients are soybean & palm oil. I’m trying to avoid both. Is there something you could recommend as a substitute (or maybe these oils are what give this the quality you are looking for?). Your guidance would be most appreciated.

    1. Yes it is true that shortening is what gives buttercream its stability for piping and allowing them to sit out at room temperature for a long time.
      If you want to avoid those you can use all Vegan Butter (earth balance is my preferred brand) they use sustainable palm oil, but it is salted and sometimes it’s just too much.
      You can also look at making your own “butter” but this will result is a very soft buttercream, not suitable for piping and staying out at room temperature

  8. I am hesitant to spend $30 for a 3 lb tub of hi-ratio shortening just to try it. I wouldn’t use it that often. Would vegetable shortening be an acceptable substitute?

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