How To Make Buttercream Holly Leaves

Spread the love

Buttercream holly leaves are a festive and beautiful decoration that can be added to cakes, cupcakes, and other holiday treats. With the Wilton #70 Leaf Tip, you can create realistic and detailed holly leaves that are sure to impress your guests.

What Do You Need?

Green Frosting of any shade
A piping Bag
A tall cup to insert the piping bag into then wrap the edges around the lid outward so your bag is wide open
Scissors To cut the tip of the bag off
Tape – optional- to secure the edges of the cut end of the bag around the piping tip
A spatula to scoop the frosting into the piping bad

You May Also Be Interested In: 10 Ways To Make Box Cake Mix Taste Better

Here’s how to make buttercream holly leaves with a Wilton #70 Leaf Tip:

Step 1: Prepare your buttercream icing. You can use your favorite buttercream recipe or a pre-made mix. If you’re making your own buttercream, make sure it’s smooth and free of lumps.

Step 2: Fit a disposable pastry bag with the Wilton #70 Leaf Tip. Make sure not to overfill it.

Step 3: Hold the pastry bag at a 45-degree angle to the surface of your cake or cupcake. Position the tip so that the wide end is facing away from the center of the holly leaf.

Step 4: Squeeze the bag gently to start the flow of icing. Using steady, even pressure, pipe the holly leaf in one smooth motion. Start at the base of the leaf and pull the bag away as you pipe, releasing pressure at the end to create a tapered tip.

Step 5: Repeat the process to create additional holly leaves. Pipe the leaves close together to create a realistic effect.

Step 6: Once you’ve piped all of your holly leaves, you can add additional details. Using a small round tip, pipe small dots of buttercream icing to create the holly berries. Or you can use small red candies or other decorations for the berries. I like making frosting flowers and roses.

Step 7: Finally, use a small brush to dust the leaves and berries with a bit of green or white food coloring to give them a more realistic appearance.

Tips for success:

Practice piping on a piece of parchment paper or a clean surface before attempting to pipe on your cake or cupcakes.

Make sure to hold the pastry bag at the correct angle to create the proper shape for the holly leaves.

Use a steady, even pressure to ensure that the buttercream flows smoothly and evenly.

To create variation in your holly leaves, vary the amount of pressure you apply to the pastry bag as you pipe. If the buttercream becomes too soft or warm, it may be difficult to pipe. In this case, you can refrigerate the pastry bag for a few minutes to firm up the buttercream.