{"id":20899,"date":"2017-04-21T15:55:47","date_gmt":"2017-04-21T20:55:47","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=20899"},"modified":"2017-04-21T15:56:16","modified_gmt":"2017-04-21T20:56:16","slug":"russian-piping-tips","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/russian-piping-tips\/","title":{"rendered":"Russian Piping Tips Are the Cheater Tips You Need"},"content":{"rendered":"

This is a guest post written by Devon\u00a0done in partnership with Kitchen Conservatory<\/a> in St. Louis. Devon has spent a lot of time mastering Russian piping tips and is excited to share her findings with you.<\/em><\/p>\n

\"Russian<\/a><\/p>\n

Have you seen these new Russian piping tips<\/a>? I teach cupcake decorating classes and, after seeing countless videos online, couldn’t wait to get my hands on them. They have been exploding in popularity over the last few months – and for good reason. They are easy to use (with a little practice, of course) and create beautiful designs with little time or effort. One of my fellow teachers calls them cheater tips; I told her to mind her own business. Supposedly, these tips came from Moscow and each design represents a different flower in Russia – that’s the rumor, anyway.<\/p>\n

I find that using a medium to firm consistency frosting works well for all the tips. Too soft or creamy of a frosting results in less detail or collapsed flowers – and nobody wants that. How can you tell if your frosting is a medium or firm consistency? I like to watch it in the mixer. As your buttercream gets firmer, it will form peaks as the paddle moves away from the sides of the bowl – the stiffer the peaks, the firmer the frosting. You can also pinch a little bit between your fingers and as it gets firmer, it will be harder to pull your fingers apart (don’t panic – it’s not like superglue, it just offers a little resistance). If the frosting gets a little too soft while working with it, you can simply pop the filled piping bag in the fridge for a few minutes to firm the frosting up.<\/p>\n

I have had good luck using American buttercream.\u00a0It tends to be a little more substantial and the consistency can be easily adjusted by adding more powdered sugar or milk. Plus, it’s a cinch to make. I haven’t yet tried using Swiss or Italian meringue buttercreams, but I suspect that they will be too soft to really hold the shape created by these tips.<\/p>\n

The tips (all made by Ateco<\/a>) begin at\u00a0number 241. Tips 241, 243, and 247 absolutely require a firm frosting. Anything softer doesn’t hold its shape well. With the other tips, a medium consistency produces more of an open flower vs. a crisp flower.<\/p>\n

\"Russian<\/a><\/p>\n

Here are my top 5 tips for using Russian tips:<\/p>\n

    \n
  1. Practice – they work just like other tips, but you have to get a feel for them and the correct consistency of frosting. It is almost a rule that the first flower never comes out right; don’t get discouraged, keep going!<\/li>\n
  2. Add a leaf – you will end up with some spaces between your flowers and a leaf will fill the gap nicely. (I like Ateco tip 352<\/a> for this.)<\/li>\n
  3. Play with height – some of the tips are better suited than others for taller flowers. I’ve had the best luck with tips 242, 244, 245 and 247.<\/li>\n
  4. Play with design – these tips look great on cakes or cupcakes. A single flower with a little leaf looks great on a mini cupcake. Cover the entire surface of your cake, do an elegant bouquet on one edge, add some along your border, or add these to a simple naked cake for a dramatic presentation!<\/li>\n
  5. Go for color – mix and match colors for a pretty bouquet. I like gel paste<\/a> colors; the colors are very concentrated, so you don’t need very much and they are easy to blend. Use pastels for a pretty Easter or Mother’s Day cake or bright bold colors for a fun birthday cake.<\/li>\n<\/ol>\n

    \"Russian<\/a><\/p>\n

    If you plan to use Stef’s delicious (like, forget the cupcake and grab a spoon delicious)\u00a0vanilla bean buttercream<\/a><\/strong>, here are\u00a0some “tips” for using that frosting with Russian tips:<\/p>\n

      \n
    1. Vanilla bean buttercream is a very soft consistency – I added an extra cup of powdered sugar to bring it to a firmer consistency so it would be able to hold the shape of the piping tips. If you prefer more of a medium consistency, try adding half a cup of powdered sugar.<\/li>\n
    2. The recipe calls for vanilla bean paste, which gives it all those beautiful vanilla specks. If you are coloring the frosting, you might want to substitute vanilla extract. I would suggest clear vanilla extract if you want a bright white.<\/li>\n
    3. The recipe doesn’t make a large quantity (I got about 1 1\/2 cups), so you might consider doubling or even tripling the recipe if you have a lot of decorating to do… or if you grabbed your spoon – no judging.<\/li>\n<\/ol>\n

      \"Russian<\/a>\"Russian<\/a><\/p>\n

      Lastly, if you missed my last post on Cupcake Project, you might not know that I think everyone should use couplers<\/a><\/strong> when piping frosting. When working with Russian tips, you’ll need a large coupler<\/a>.<\/p>\n

      \"Russian<\/p>\n

      Have you worked with Russian piping tips? Tag #cupcakeproject in your creations on Instagram!<\/p>\n

      \"Devon\"<\/p>

      Devon is a retail associate at Kitchen Conservatory<\/a> in St. Louis, MO, where she also teaches classes including cupcake decorating. She loves to be in the kitchen and the reason she likes to cook, especially bake, is simple: it makes people happy. It's a simple thing that puts smiles on people's faces. Who can have a bad day when there are cupcakes involved?<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      This is a guest post written by Devon\u00a0done in partnership with Kitchen Conservatory in St. Louis. Devon has spent a lot of time mastering Russian piping tips and is excited to share her findings with you. Have you seen these new Russian piping tips? I teach cupcake decorating classes and, after seeing countless videos online, […]<\/p>\n","protected":false},"author":3,"featured_media":20911,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"limit_modified_date":"1","last_modified_date":"2017-04-21T15:56:16","disable-jtr":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[41,447],"tags":[548],"class_list":["post-20899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-frostings","category-reviews","tag-baking-tips"],"yoast_head":"\nRussian Piping Tips Are the Cheater Tips You Need - Cupcake Project<\/title>\n<meta name=\"description\" content=\"This is a guest post written by Devon\u00a0done in partnership with Kitchen Conservatory in St. Louis. 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