Icing ruffles create big impact when piped on a plain cookie. Using an uncomplicated technique, you can make rows of fanciful buttercream icing ruffles to give cookies designer appeal, adding flair to a birthday or holiday party. Bring coordinated decor to a buffet or birthday table by matching cookie ruffles, crepe paper and paper plate colors. Sugar cookies, cut into the shape of a dress with the help of a cookie cutter, might sport ruffled icing skirts and sleeves.
Things You'll Need
- Buttercream frosting
- Food coloring paste
- Plastic pastry bag
- Petal tip
Dip a toothpick in paste food coloring, then into stiff buttercream frosting. Stir the frosting with a spoon and add more food coloring paste until the frosting is the color you want.
Drop the smaller portion of a coupling into a pastry bag, pushing the coupling to the pointed end of the bag. Screw on the larger portion of the coupling to attach the two parts. Drop a No. 101 or petal frosting tip in the bag, pushing it to the tip to fit inside the coupling and extending out the pointed tip of the bag.
Fold 3 inches of the top portion of the bag down and over the outside of the bag. Fill the bag with the buttercream frosting, using a spoon. Unfold the top of the bag and roll the bag tightly shut, using your fingers.
Hold the bag with one hand, positioning the frosting tip at a 45-degree angle over the cookie, where the top row of ruffles will begin. The wide end of the frosting tip will touch the top of the cookie and the narrow end of the tip will face upward.
Press the pastry bag with your free hand to squeeze out frosting. Move the wrist of your hand holding the bag up. Repeat, moving your wrist down to create a ruffle curl. Continue squeezing, moving your wrist up and down to complete a row of ruffles. Lift the pastry bag to complete the row.
Position the frosting tip under the first row of ruffles and repeat the process, lifting the tip to end the row. Repeat, until the entire cookie or cookie area is covered with rows of icing ruffles.
Tips & Warnings
- Practice creating buttercream ruffles on waxed paper before you move onto the cookies.
- Do not use buttercream frosting that is too soft, or the ruffles will not hold their form.
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