How to pipe Two-Toned Frosting Roses

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How to pipe Two-Toned Frosting Roses

   We are happy to share great piping roses tips from Sally McKenney
If you haven’t tried it yet, piping roses is easier than you imagine. And adding that second color to create a two-toned appearance really adds something special.  Each frosting rose you pipe is completely unique with lighter and darker shades of each color. This makes it really fun and your baked goods have never looked more stunning! *Almost* too pretty to eat.
The piping tip is obviously the most crucial and either listed above work for this design. For the two-toned look, you can choose any colors you like. I swear by using gel colors in frosting as liquid colors could alter the texture. The Americolor brand, linked here. I like to keep some of the frosting white because the color + white really POPS. I went with white + pink for these photos, but a purple, blue, orange, red, whatever… would be equally as gorgeous. I’m going to explain things a little more in a second, but want you to watch this video first so you know exactly what I’m doing/talking about.

Here are the tools you’ll need:

Two-Toned Frosting Roses Recipe by Sally McKenney

From Sally’s Baking Blog 

  • Prep Time: 5 minutes
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  • Cook Time: 0 minutes
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  • Total Time: 5 minutes
  • Yield: 2.5 cups

Ingredients

  • 1 and 1/4 cups (2.5 sticks; 287g) unsalted butter, softened to room temperature
  • 5 cups (580g) sifted confectioners’ sugar
  • 1/3 cup (80ml) heavy cream
  • 2 teaspoons pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
  • 1/8 teaspoon salt
  • gel food coloring (your choice color; I used fuchsia)
  • sprinkles for garnish
  1. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 2-3 more Tablespoons of confectioners’ sugar if frosting is too thin, 1 more Tablespoon cream if frosting is too thick, or a pinch more salt if frosting is way too sweet.
  2. Spoon 1/3 of the frosting into a separate bowl. Stir in a couple drops of coloring, depending how dark you want the color. I used 2 drops fuchsia.
  3. Spread the colored frosting around the edges of a piping bag fitted with a  2D Rose tip. See video above for a visual. Spoon the uncolored vanilla frosting in the center. Twist the open end shut and squeeze the frosting down to the tip.
  4. Squeeze a bit of the frosting out onto a plate until both the colored and the white frosting are coming out together– or just do this on a cupcake. It will be mostly colored frosting!
  5. Place the tip directly on top of the center of the cupcake. Using steady and medium pressure, pipe a tight spiral around the cupcake. Lessen some pressure as you come to the end. Place some sprinkles on top of the end if it turns out messy. It happens, trust me! Each of your roses will be unique, showing beautifully designed “petals.”