Wednesday, March 6, 2013

Rainbow Cupcakes with Whipped Cream Buttercream



I have been wanting to try this swirl technique for awhile, but was a little bit intimidated.  I thought that it would be much harder than it actually was.  Which is good, because I recently dove head first into Mac land after years of being a Windows gal and have also started using Lightroom to edit my photos, so anything too much harder would have pushed me totally over the edge.  I could barely manage to get these photos into this post.  Yay, learning new things!

Technical difficulties aside, making these cupcakes was really quite easy and fun to see the different swirls.  No two cupcakes were exactly alike.  Oh and yes, the actual cupcakes are green too.  A little food coloring to add to the St. Patrick's Day charm.

Rainbow Swirl Cupcakes

  • Prepare a 12 inch piping bag with desired tip.  I used a #12 round tip.
  • Paint stripes of gel food coloring on inside for bag.  I wanted big stripes so I used a wide paintbrush (1/2 inch).
  • Fill piping bag with white buttercream.
  • Pipe swirls on cupcakes.

If you do not have piping bags and tips, this look could probably be achieved with very similar results using a gallon sized freezer bag with the end snipped off.

Whipped Cream Buttercream

  • 1 cup unsalted butter, at room temperature
  • 1 2 pound bag powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup whipping cream (possibly more or less depending on desired consistency)


Beat butter until smooth.  Add in vanilla and beat until smooth.  Slowly add in powdered sugar and beat until all incorporated.  Add in whipping cream 1 tablespoon at a time until desired consistency is achieved.  To pipe, I like a fairly stiff consistency, meaning that my spatula, when stuck in the icing, stands up and does not list.

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