How to Make Swirled Frosting (Multi-Toned and/or Flavored)
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Swirled frosting looks complicated but is really rather simple! Learn how to make swirled frosting using two different frostings and just a piping bag and piping tip. In this post, you’ll see my Swiss meringue buttercream, chocolate Swiss meringue buttercream, and marble cupcakes, but you can use this tutorial for any cupcake or frostings you choose!
SWIRLED FROSTING IS EASIER THAN YOU THINK
Whether you are looking to combine two flavors of frosting or make a colorful swirl on top of a cupcake, swirling two frostings together makes for a show-stopping way to add some extra flare to your dessert. As a former cottage baker, I often used this technique to brighten my cupcakes and set them apart.
Swirled frosting not only looks stunning but also adds a layer of fun and creativity to your baking. It became one of my go-to methods for creating that “wow” factor, and my customers loved the extra touch of charm it brought to their orders.
But here’s the thing: you don’t have to be a professional baker to achieve beautiful swirls. With the right tools and a little practice, home bakers can create bakery-worthy designs in their own kitchens. Whether you’re making colorful cupcakes for a birthday party, a holiday gathering, or just because you feel like baking something pretty, I’ll walk you through the steps to master this simple yet impressive technique. Get ready to swirl your way to some seriously stunning desserts!
WHAT YOU NEED TO MAKE SWIRLED FROSTING (INGREDIENTS & TOOLS)
Short list! Most of this will seem obvious, as you need frosting to pipe and something to pipe it on. But lots of links to my favorite specific tools.
You’ll need:
CUPCAKES: here are all of my cupcake recipes. Make sure these are completely cool. Most frosting recipes will make about 2 cups, which is perfect for 12 cupcakes. The recipe below links both of my buttercreams, which each make 2 cups.
TWO FROSTINGS: here are all of my American buttercream recipes, but this post will feature my Swiss meringue buttercream and chocolate Swiss meringue buttercream. My best suggestion? Make one batch of traditional Swiss meringue buttercream, split in half, then add melted chocolate (halve this amount, too!) to one half. Then you’ll have the perfect amount for 12 cupcakes! You can also do this with 3 frostings like in my red, white, and blue cupcakes. See that post for more specifics on adding a third.
PIPING BAGS: I have both reusable and disposable piping bags.
PIPING TIPS: I like to use a Wilton 1M or 2D tip for my cupcakes. The 1M is an “open star” and will give you a traditional swirl. The 2D is a “closed star” which will be a little more ruffled.
HOW TO MAKE SWIRLED FROSTING
First, which might sound obvious… Make your cupcakes and frostings. No rules! Mix and match flavors and colors however you please! For this post, we’re using my marble cupcakes and, as mentioned, both of my SMBC recipes.
Next, choose your piping tip and a piping bag and fill it.
HOW TO FILL YOUR PIPING BAG
Lucky for you, I have a video attached to this post (it’s in the recipe card) but here are the steps with a couple visuals to help you.
STEP #1: fit your piping bag with your choice of piping tip.
STEP #2: place the bag inside a tall cup or glass and fold the excess bag over the lip of the glass. You can keep it in place with a rubber band if you want extra security.
STEP #3: use a large spatula to fill one side of the piping bag with one frosting, trying your best to leave space next to it for the other frosting.
STEP #4: use a new spatula (or clean your current spatula) to fill the other side of the piping bag with the second frosting.
STEP #5: lift the overhang of the piping bag up and gently but firmly shake the bag a couple times so the frosting settles and removes air pockets, then twist the top of the bag closed.
HOW TO PIPE SWIRLED FROSTING
Don’t overthink this! It’s just like piping one color/flavor of frosting, and it will swirl itself as the frosting comes out of the piping bag. I’ve included a video (it’s in the recipe card) for how to pipe the frosting.
STEP #1: to create that iconic cupcake swirl, hold the cupcake with your non-dominant hand. With your dominant hand, hold the piping bag straight up and down, then place the tip on the outside edge of the cupcake (12 o’clock position).
STEP #2: start squeezing with firm but controlled pressure and begin swirling around the outside edge ot the cupcake.
STEP #3: continue squeezing and moving in a spiral motion, creating another layer of icing, working in from the outside toward the center.
STEP #4: finish your swirl in the center, stop squeezing, and pull the bag straight up.
I recommend squeezing some frosting out of the piping bag before starting on a cupcake to ensure both frostings are coming through.
How beautiful is that? While this skill may take some practice, it’s really quite simple and can just mean a matter of several batches of cupcakes and frosting to test. DARN.
HOW DO I DO THIS WITH COLORFUL FROSTING?
I know I used a vanilla and a chocolate frosting here, but this works great with vanilla buttercream frosting that has been tinted two different colors. Use gel food coloring to make two (or just one and leave the other white) colors and approach them the same way as I did with the Swiss meringues. Swirl frosting as desired.
HOW TO SWIRL FROSTING ON A CAKE
Frosting a cake with swirled colors can be tricky, so I like to frost the cake in one color and use this swirled frosting recipe for piping the accents.
LOOKING FOR SOME DECORATING RESOURCES?
• my buttercream cookbook
• my cupcake decorating course
• my layer cake stacking/frosting course
• my Home Baker’s Bundle (cookbooks, courses, workbooks!)
How to Make Swirled Frosting (Multi-Toned and/or Flavored)
Ingredients
- 12 cupcakes1
- 1 batch white frosting2
- 1 batch chocolate frosting2
Instructions
- Be sure your cupcakes are completely cool before piping frosting on top. Set out and give yourself enough space to work.12 cupcakes1
- Place a tall cup or glass on your work surface.
- Fit a piping bag (reusable or disposable) with your tip of choice. I like to use a Wilton 1M or 2D tip.
- Place the piping bag fitted with your tip into the tall glass. Fold the open part of the bag over the rim of the glass (see photos in the post above for visuals).
- Using a large spatula, fill one side of the piping bag with the white frosting, trying your best to leave space next to it for the chocolate/other frosting.1 batch white frosting2
- Use a new spatula (or clean your current spatula) to fill the other side of the piping bag with the chocolate/other frosting.1 batch chocolate frosting2
- Lift the overhang of the piping bag up and gently but firmly shake the bag a couple times so the frosting settles and removes air pockets. Twist the top of the bag closed.
- Holding your piping bag straight up with one hand and the cupcake with your other hand, use constant pressure to pipe the frosting into a swirl. When your piping bag runs out, it's best to start with a clean bag so you have fresh swirls.
Video
Notes
- Cupcakes: pictured here are my marble cupcakes. You can use any cupcakes you like.
- White/chocolate frosting: pictured in this post is my Swiss meringue buttercream and my chocolate Swiss meringue buttercream. You can use any frosting here, flavor or color. Here are all of my American buttercream recipes.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.