Piping Tips 101 + Video

Learn how to use piping tips with this easy-to-understand Piping Tips 101 guide and decorating tutorial. I break down all the complicated information so you can learn how to decorate cakes and cupcakes like a professional. These are my 5 go-to EASY piping tips.

a plate of cupcakes decorated with vanilla buttercream using various piping tips

Learn How to Use Piping Tips

Here’s a quick and very honest backstory. I’ve never felt super talented at cake and cupcake decorating because it’s extremely intimidating. Do you feel the same way? Bored with my usual swirl and knife-swiped frosting looks, I began playing around with different piping tips. As I started using new tips, my confidence shot up. And, as it turns out, I was pleasantly surprised with how EASY it was/is to create beautifully decorated confections.

A couple years ago, I would have laughed if someone asked me to create a plate of cupcakes like this:

cupcakes decorated with vanilla buttercream using various piping tips

But I just threw myself into it and had a lot of fun in the process. And so can you!

Piping Tips 101 Video Tutorial

5 Basic & Beautiful Piping Tips

Piping tips might seem intimidating, so let’s break everything down in this simple piping tips 101 course. It takes a little practice, some visual guidance, and a really dependable frosting recipe like my sturdy creamy vanilla buttercream. I gravitate towards the following 5 piping tips. Each create a completely different look, so that’s why it’s a wonderful starter collection. (And these tips won’t break the bank– they’re each pretty inexpensive.)

  1. Wilton 1M
  2. Wilton 8B
  3. Ateco 849
  4. Wilton 12 small round
  5. Ateco 808 large round

5 piping bags fitted with various piping tips and filled with vanilla buttercream

One note: I create TWO looks with the Wilton 1M. That’s the tip I use and recommend for two-toned frosting roses, but it’s also the tip I use to create soft-serve looking swirls as shown in the video tutorial above.

1. Wilton 1M – Rose

Wilton 1M is a classic piping tip and the buttercream rose is a staple decoration. Start in the center and pipe a flat swirl. You can see this lovely rose decoration on this 6 inch birthday cake. You can also create two-toned frosting roses. They’re gorgeous and it’s a lot of fun to play around with different colors. And to prove Wilton 1M’s versatility even more, you can use it to make hydrangea cupcakes too!

  • Similar piping tips: Ateco 849 and Wilton 2D can produce the same look. In fact, any piping tip labeled “star tip” can produce a buttercream rose. Some tips are wider to create larger roses and some tips are more narrow to create smaller roses. Does that make sense?

vanilla frosting piped with wilton 1m piping tip

2. Wilton 1M – Tall Swirl

Wilton 1M can also produce a decoration that resembles soft serve ice cream. Start in the center and move slowly around, building a tall swirl on top of itself. Ateco 849 piping tip (also listed below) is a little wider, but produces a similar look. I used Wilton 1M to pipe tall swirls on these chocolate cupcakes.

vanilla frosting piped with wilton 1m piping tip

3. Wilton 8B

Wilton 8B is one of my all-time favorites. It’s very easy to use, but creates a beautiful decoration. You can see I used it on these white chocolate strawberry cupcakes and these chai latte cupcakes. Start in the center and swirl upward.

vanilla frosting piped with wilton 8b piping tip

4. Ateco 849

Ateco 849 is a wide piping tip. You can make a rose or a soft-serve swirl, just like the Wilton 1M above. (Since this tip is wider, the rose and swirl would be wider/larger. You can see a wider tall swirl using Ateco 849 on these yellow cupcakes and these peanut butter cupcakes.) Or you can create a super easy ruffled look as shown in the next picture. You can see the ruffled look on my funfetti cupcakes and pistachio cupcakes, too! Just press the tip in the center and lift up while pushing frosting out.


vanilla frosting piped with ateco 849 piping tip

5. Wilton 12

Wilton 12 is a small round tip. Since it doesn’t have any detailed edges, I love using this tip for silky/thin/creamy frostings such as salted caramel frosting and cream cheese frosting. You can see an example of it on my lemon cupcakes with blackberry cream cheese frosting. Just press the tip in the center and lift up while pushing frosting out.

vanilla frosting piped with wilton 12 round piping tip

6. Ateco 808

Ateco 808 is also a round tip, but it’s much larger than Wilton 12. Its decoration looks like a big fluffy cloud! You can see an example of it on these cookie dough cupcakes. Start in the center and swirl upward.

vanilla frosting piped with ateco 808 piping tip

Other Tools Required

If you’re piping frosting, you also need piping bags. Here are my preferences:

Pick up reusable or disposable, whichever you prefer. The reusable piping bags are very easy to clean. Whichever you use, I recommend the 16 inch size. It’s a great size whether you’re adding a lot of piped decoration or even a little.

How to Fill Piping Bags

It can be pretty difficult to fill a piping bag with creamy frosting without making a mess! My trick is to use a big cup. Fit the piping bag with a piping tip, then place it in a large cup, folding the top of the piping bag around the rim of the cup. Watch me do this in my Two-Toned Frosting Rose video.

Now that you’re totally equipped with this piping tips 101 guide, go pipe some frosting LIKE A BOSS! (Ateco 849 used below!) ♥ ♥

Vanilla buttercream on cupcakes

These piping tips work perfectly for other frostings like Swiss meringue buttercream, chocolate buttercream, and even my sturdy whipped cream recipe.

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cupcakes on a plate topped with vanilla buttercream and sprinkles with pink polka dot cupcake wrappers

Favorite Vanilla Buttercream

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2.5 cups
  • Category: Frosting
  • Method: No Bake
  • Cuisine: American


This is my favorite vanilla buttercream. It’s the perfect vanilla frosting that’s simple, creamy and smooth and tastes unbelievable on vanilla cupcakes!


  • 1 cup (230g) unsalted butter, softened to room temperature
  • 45 cups (480-600g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • salt, to taste


  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.)
  2. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.


  1. Quantity: This recipe is enough to frost 12-16 cupcakes or a thin layer on a 9×13 inch quarter sheet cake. Follow these ratios for a 2 layer cake and these ratios for a 3 layer cake.
  2. Heavy Cream: I love using heavy cream for the creamiest consistency. You can use half-and-half or whole milk instead if needed. The lower the fat, the less creamy your buttercream will be. Whichever you use, make sure it’s at room temperature. Otherwise your frosting could separate or appear grainy.
How to decorate cakes and cupcakes with some of the prettiest (and easiest!) piping tips! Recipe and video tutorial on sallysbakingaddiction.com


  1. I just piped vanilla buttercream on my Black Forest cupcakes the other day….I think I used tip #21….they came out so cute and it was so much fun! I am usually a put the icing on with an offset spatula kinda person.
    I will be piping icing more often…so, these “tips” about tips is fantastic..
    Thanks, Sally

    1. I’m so happy this has been helpful for you!!

  2. Sally, you’re my go to resource for all things baking! I have a specific problem with piping that I’ve been unable to find an answer to. Every time I try, I’ll get through a couple cupcakes or so. Then frosting will stop coming out the tip and will instead start coming out between the bag and the top of the tip. My tip seems properly fitted according to the instructions and it happens whether or not I use a coupler. I’m at a loss and very much hoping you can help! Thanks in advance.

    1. Hi Gabrielle, It could be that you are cutting too much off the tip of your bag. Cut only enough off so that it doesn’t block the openings in the piping tip but it still covers most of it. Also make sure that your frosting isn’t too thick causing too much pressure to be needed to squeeze it out!

  3. Sonia Lightsey says:

    Hi Sally, I am a total newbie to frosting so thank you sooooooo much for your video. What size bags go with the tips you recommended please; I would prefer a reusable piping bag; I can’t wait to try this out!!

  4. Sonia Lightsey says:

    Thank you, thank you!! I am going to try this for Mother’s day.

  5. LaVonne Hegland says:

    Looking forward to trying these tips out. I am looking for quality cupcake liners for the cupcakes I will be making for my son’s wedding in August. I am going to freeze them ahead of time but don’t want the cupcake liner to separate from the cupcake after I take them from the freezer, as I have had happen sometimes. Do you have any good sources for quality liners that would work well? I am going to be making 300 plus so I want them to look nice!

    1. Hi LaVonne! I love these liners 🙂 Happy baking and congratulations to your son!

  6. I think the link for the Video Tutorial for Different Piping Techniques has disappeared. I see where it should be, but no link. My daughter really wants to watch it. =)

    1. Hi Tiffany! If you temporarily pause any ad blockers, the video will show right up. 🙂

    2. Also go directly to YouTube and do a title search. I just put in Sally’s Frosting Tips and it came up. I do this for all her videos.

  7. Wondering if you have/will use Russian and Russian Ball baking tips? They are quite user friendly and something new to explore.

    1. Great idea, Mary! I haven’t gotten my feet wet in Russian piping tip decorating yet, but hope to soon!

  8. Hi! I want to watch the piping tutorial, but I don’t see a video link. I made sure adblock was turned off. Is there some way I can watch it? Thanks! Your cupcakes look beautiful. 🙂

    1. Hi Hannah! Here’s the video on YouTube! Hope this helps 🙂

      1. Perfect! Thank you so much.

  9. Thank you Sally, and the pictures answer my question as to whether I should be practicing with metal or plastic tips! I didn’t like the plastic starter set I bought, so it is time for metal.. all of your tips, videos and emails are so helpful. Have a great summer!

  10. Sandra Hamlett says:

    Hi Sally, your vanilla cupcakes look lovely, where can I find the recipe please ? many thanks

    1. Hi Sandra! You can find the recipe here: https://sallysbakingaddiction.com/simply-perfect-vanilla-cupcakes/ Happy baking!

  11. Hi Sally, thank you! I too have been learning to pipe (I grew up with the metal plunger icing tool) and find that making a batch of meringue allows me to pipe shapes. For my 3 egg white recipe for meringue, I get to practice about 40 cookie size. Lots of piping practice for a low cost. When I’m ready, I will try your buttercream recipe.

    1. I know it sounds silly and repetitive, but practice really does make perfect! Let me know if you try the vanilla buttercream sometime. 🙂

  12. Love this post! Also, I have a Wilton 4B piping tip and it works wonderfully for piping swirls on cupcakes and borders on cakes. But I was wondering…do you find reusable or disposable piping bags preferable? I have a reusable one (Fat Daddio’s brand) and it works wonderfully, but it’s almost impossible to clean properly. Do you have any tips on cleaning it thoroughly? I noticed that after using it about three or four times, it begun to develop a filmy, almost greasy feel on the inside, and it got stained by chocolate frosting and food coloring and smells terrible. I try to clean it well, but nothing seems to work. Dishwasher, soaking it in lemon juice…I think I must just throw it out and buy disposable ones. That seems like an easier, less-frustrating option 🙁

    1. Hi Erin! I use a combination of both- if I’m in a rush I’ll use the disposable ones, but I do love my reusable ones (I have the Wilton brand)- I turn them inside-out and soak them in soapy water for a few minutes before scrubbing them!

      1. Oh, that makes a lot of sense! Thanks Sally! 😀

  13. Hi Sally/other bakers!

    I am making your key lime pie this weekend along with a few others (jalapeños wrapped in bacon and pretzels)- So excited, I love all your recipes!

    Do you have any recommendations for piping my heavy cream onto the pie? Do or don’t? And what tip should I purchase for heavy cream?

    Thanks in advance! 🙂

    1. Sounds like it’s going to be a delicious weekend! I often use the #30 Ateco Closed Star to pipe homemade whipped cream on top. Enjoy!

  14. Si Sally! I cannot find ateco 808 anywhere here in the philippines! What is the wilton equivalent of this tip? Thank you.

    1. You can use the Wilton 1A instead!

  15. Hi Sally! Big fan. If I want to dip the whole top of the cupcake in sanding sugar, would I use your 808 tip method for best results? Thanks!

    1. Hi Stephanie, I’m having trouble understanding your question. Do you want to dip the frosted cupcake’s frosting in sanding sugar? You can use any tip you’d like, then top with sanding sugar.

  16. Patti Rowe says:

    Sally, I just found you and I’m so inspired! Please help me, and others, with milk/dairy allergies. What would be a suitable substitute for cream in your Buttercream frostings?

    1. Hi Patti, thank you! Nondairy milk or even canned coconut milk.

  17. Hi Sally. I live in the Caribbean and I’m wondering if there’s a butter cream orfrosting recipe that will stand up well in higher temperatures without sacrificing taste (lard – no!). My nephew’s wedding is coming up and I’m doing the wedding cake. Appreciate all the advice I can get.

    1. Hi Katey, The only ingredient I recommend that stands up well in higher heat is shortening. You could use half butter and half shortening for the frosting that you’re making. Happy baking!

  18. Can you please make a post on how to pipe a rose with Wilton tip 104, known as the rose tip? I could not find anything useful on other websites. It surprised me, as it is literally known as the rose tip. If you can not make a post on this subject, can you recommend any other tutorials on different blogs?
    Thanks, Mallory

    1. Hi Mallory! I actually don’t own that particular piping tip. I’ve used a leaf tip before, which is similarly shaped, for these sunflower cupcakes. Video included! Perhaps the Wilton website has a how-to video or even on their YouTube page.

  19. Hi Sally

    I can’t get the Ateco #849 or #808 here in the UK at a reasonable price! Are there equivalents that I could try and find instead, maybe by Wilton?

    Thank you!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Lavender, I’m glad to help. Ateco 849 is a large closed star tip so any larger closed star tip would be a great replacement. 808 is an extra large round tip (about 5/8 inch wide), so any large round tip around that size works in its place.

  20. Steph Scatie says:

    Thank you Sally. I love how descriptive/detailed your recipes and videos are. I also appreciate that you are always responding to questions or comments. This week, I have two birthdays in my family (my children). One requested your pistachio cake the other your chocolate mouse cake. I’ll be posting pictures on Instagram and tagging you. We can’t wait to try these two cakes. Hopefully, I’ll get your piping techniques down when I decorate the cakes (I’m not so good at decorating with tips). Thank you.

    1. Thank you for the kind note, Steph – I’m so glad you enjoy my recipes and instructions. Pistachio and chocolate mousse cakes both sound like perfect ways to celebrate! I look forward to seeing your photos!

  21. Hey Sally! I want to get more into my piping so this post was perfect! I was wondering if you had a go to piping set to buy. I would love to know! Thanks!

    1. Hi Tiana, I really like this piping tip set, but the tips are for smaller decorations like on sugar cookies and such. https://www.amazon.com/Wilton-Decorating-Piping-Tip-Piece/dp/B00C4UH6XI
      Other than that, I don’t own any sets with larger tips like this– just individual tips. So sorry this isn’t helpful at all! Maybe others have some ideas?

      1. Thank you! No worries!

  22. Hey Sally! I am a complete newbie. This was very informative post. What is your opinion about reusable piping bags?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mahima, We are glad you found this post helpful! See the section above called “Other Tools Required” to see what Sally says about reusable piping bags.

  23. my limited piping ability was learned, as a kid, from watching my mom, who was Wilton trained.

  24. maria caballero olins says:

    Sally que excelente tu explicación mis boquillas son unicas y con tu exposición tendre más modelos que seguir
    Gracias por brindarnos tanta sabiduría en verdad gracias Haces que tido sea más fácil

  25. MadFoxcraftlyn says:

    I’m honestly quite disappointed. This is another repost. I come here for fresh ideas and recipes to follow, and I used to get so excited when you posted a new one. Not the case anymore. Since you started copying yourself, it’s become clear that you cannot come up with innovative ideas.

    Frankly, there are a lot of food blogs out there that are way better than this one. They actually deal with new ideas and don’t bother reposting old ones. Serious Eats is one of them. Why don’t you read their blog and see how they produce quality content?

    This post, and the repost of the pesto post has made me lose faith in this blog. I don’t think I’ll ever come here again.

    1. Hello! I’m currently taking time off from work since I just had a baby in July. But I will pop in to reply to this comment. While I appreciate your feedback, I find it a little rude. All of my website’s content is completely free to readers. I would understand the disappointment if you were paying for a service, but there is nothing being lost by republishing older content.

      Instead of leaving my website silent for 3 months while I focus on my newborn and family, I’m using this time to republish older content that readers may have missed with new photos and videos (this is a new video we filmed while I was pregnant). I also have been publishing 2-3 new recipes each month during this time off as well and keeping up with our monthly baking challenges, too.

      Regardless, feel free to visit websites you find more interesting. Sorry for your trouble and thank you for the feedback!

      1. Wow, to the person who wrote the above comment- how dare you?!
        And Sally, what a dignified reply! Sending all the love to you and your family!
        Keep doing what you do because so many of us love it so much!

    2. Alison Matalanis says:

      Sorry, but I have to defend Sally on this one. How can you compare Serious Eats, a site with a huge number of content writers, to Sally’s blog with just her and several assistants?Seriously…one person can only do so much especially after just having a baby. Sally, your blog is wonderful. Shame on this reader for his/her rudeness.

    3. Had to take several deep breaths to get myself controlled enough to write. There is so much I could say, but for the sake of not spreading any more vitriole in this world, I will simply say I find MadFoxcraftlyn’s comments repugnant. And ditto to Devora’s comments.
      Congratulations on the new baby Sally. Thank you for bringing joy into our lives with your wonderful recipes, tips and stories of family love.

  26. Sally que maravilla saber todo esto, yo tengo varias boquillas que me compré emocionada, y la verdad y creeme algunas nisiquiera las he usado, porque no sabía la maravilla de cosas que se hace con las boquillas, gracias por tus enseñanzas y tus maravillosa recetas, no las hago todas tus recetas porque me falta tiempo, pero las que hice me salieron buenas y gustó a mi familia. Besitos para tu hijito.

  27. Sally: Thank you so much for your instruction. Thanks for the tip on using a large cup, although sometimes I wish I had a bigger pastry bag! I definitely need practice with my icing. One of my problems is getting the right consistency & I have started putting my icing in the refrig for about 1/2 hr. & then piping. You do such a beautiful job & I know it’s just practice, practice!

  28. Sally, meant to ask, where do you get your piping bags? It looks like they are stretchy & very big – something I would need! Also, those who post negative comments should heed to the “if you don’t have anything nice to say, don’t say it”. You have great blog & website & are always creating & improving your recipes & you love what you do. That all matters to your fans! 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Terre, Thank you for the kind feedback! We usually order supplies on Amazon if we can’t get to the stores. If you see the section above called “Other Tools Required” there are links to both the disposable and reusable bags that we use.

  29. Hi Sally! Thank you for all that you teach us! 🙂 don’t mind rude comments above!
    I was wondering if you have a special recipe for buttercream that can withstand a hot weather? I live in Madrid and there’s no way a regular buttercream can survive the summer weather hehe so I have to work with fondant which I don’t like that much. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Patricia, Swiss meringue buttercream is stable at room temperature. Though if eating on a particularly humid day, keep your frosted confections in the refrigerator as close to serving as you can.

  30. I often make cupcakes, but never make buttercream like this. So I am very curious to make it and decorate it beautifully like your post.

    btw, thank you for inspiring me so much 🙂

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally