Piping Buttercream Borders and Flowers

The Technique for Piping buttercream is similar to that for piping spritz cookies. The pastry bag is placed in the starting position, pressure is applied to pipe out the buttercream, and then the pressure is released just before the bag is lifted away, leaving the finished décor. By combining different tips and different motions-for example, by moving the tip in an up-and-down, circular, or back-and-forth motion-you can create many different patterns and effects.