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cupcakes with pink frosting roses on top on a cake stand

Two-Toned Frosting Roses

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2.5 cups
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Learn how to pipe a two-toned frosting rose with this recipe and video tutorial. It’s easier than you think!


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

Instructions

  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 Wilton 1M tip or Wilton 2D 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.”

Notes

  1. Quantity: Yields enough for a 2 layer cake with some rose detail on top or enough for 24 cupcakes. Feel free to reduce the recipe down if you need less frosting.
  2. Special Tools: KitchenAid Stand Mixer, Americolor Gel Food Coloring, Piping Bags, and 1M Frosting Tip
  3. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: frosting rose